Crispy Peruvian Pineapple Chicken

Combine soy sauce, salt, pepper, garlic powder, and cumin in a large glass or ceramic container. Mix well to create a uniform blend. Add chicken medallions and gently combine, ensuring they are evenly coated. Allow the mixture to marinate for a short period of time.

In a separate vessel, combine pineapple chunks, syrup, and sugar. Place the mixture over medium-high heat in a medium-sized pot and bring it to a rolling boil. Continue boiling until the sugar has dissolved, taking approximately 2 to 3 minutes. Remove the pot from the heat source and transfer the pineapple chunks to a separate bowl, leaving the syrup in the pot.

In another container, place potato starch. Take the marinated chicken medallions and coat them evenly in the potato starch, shaking off any excess.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the chicken medallions, working in batches if necessary and adding more oil as required. Cook until the chicken is golden brown and crispy, taking around 3 minutes per side. Transfer the cooked chicken to a paper towel-lined plate.

Heat the remaining 1 teaspoon of vegetable oil in a wok. Add tomato paste and cook, stirring constantly until the paste darkens, taking care not to allow it to burn. Add sliced bell pepper and cook until slightly softened but still crisp, taking 1 to 2 minutes. Combine the cooked chicken medallions with the pineapple chunks and mix in some of the syrup until the mixture is lightly glazed. Reserve any remaining syrup for future use. Sprinkle with green onions.