Sauce

1. 45 mL (3 tbsp.) water
2. 125 mL (½ cup) sugar
3. 3 cloves garlic, minced
4. 30 mL (2 tbsp.) minced fresh ginger
5. 5 mL (1 tsp.) sambal oelek or sriracha
6. 10 mL (2 tsp.) corn starch
7. 45 mL (3 tbsp.) soy sauce
8. 45 mL (3 tbsp.) rice vinegar
9. 30 mL (2 tbsp.) toasted sesame oil

1. 250 mL (1 cup) tempura batter mix
2. Ice water, according to package directions
3. 500–750 mL (2–3 cups) panko
4. 500 g (1 lb.) chicken breast, cut in pieces
5. 1 small red onion, diced
6. ½ red bell pepper, diced
7. ½ yellow bell pepper, diced
8. 125 mL (½ cup) pineapple chunks
9. 1 green onion, chopped