To make sauce, combine white and brown sugar, pickle brine, ketchup, soy sauce and garlic in a small bowl. Mix well.
Pour oil into a saucepan and heat to medium-brown, add chicken and brown. Chicken does not need to be cooked through. Remove from pan and pat excess oil away. Let chicken cool enough to touch. About 2-3 minutes.
Add cornstarch to a large Ziploc bag. Add chicken pieces, close bag and shake until chicken is evenly coated.
Add beaten eggs to a small bowl. In a separate bowl add flour. Add chicken pieces to egg wash then dip in flour. Add chicken pieces back into oil. Cook chicken through until crispy. About an additional 5-7 minutes.
Add onions and bell pepper and saute until softened.
Add sauce to pan and mix until everything is coated and sauce is bubbling.
Remove from heat, garnish with green onions and serve with rice and enjoy immediately.
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