This recipe was wonderful, although I did change a few things: I used chicken thighs rather than breasts (they stay moister and have more a Chinese-takeout taste), I dredged the chicken in cornstarch rather than flower (more absorbent and, again, more a Chinese-takeout flavor), and I didn't brush the chicken with the pineapple-honey mixture before cooking.
*I seared the each side of the chicken for about 2-3 minutes and removed from the pan.
*I made the sauce by sautéing a clove a garlic (minced) and some ginger, and then immediately added the pineapple juice (all I had was juice, not canned pineapple), honey, and a bit of red pepper flakes. I cooked the sauce for about 2-3 minutes, before removing it from the pan (it makes more sense to cook the sauce first, but I didn't realize this until after).
*I dipped the seared chicken into the sauce before returning it to the frying pan for about 1-2 minutes each side.
*I added the rest of the pineapple-honey sauce, reduced the heat, and let it simmer until done, flipping occasionally. It doesn't take long to finish, and it falls apart.
*I served with white rice, spooning some of the cooked sauce over my rice.
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This recipe was wonderful, although I did change a few things: I used chicken thighs rather...