Sweet and Sour Chicken

Ingredients

• •1 lb (450g) chicken breasts, cut into bite-sized pieces
• •3/4 cup cornstarch
• •1/2 tsp salt
• •1/4 tsp black pepper
• •2 eggs, beaten
• •1/4 cup vegetable oil
• •1 cup bell peppers, diced (combo of red and green)
• •1 cup pineapple chunks (fresh or canned)
• •1/2 onion, diced
• •2 cloves garlic, minced
• •1/2 cup ketchup
• •1/2 cup sugar
• •1/4 cup apple cider vinegar
• •1 tbsp soy sauce
• •1 tbsp water
• •2 cups cooked white rice, for serving
• •1/4 cup green onions, sliced (for garnish)

Instructions

1. 1

   Preheat oven to 400°F (200°C) for an additional crispy finish, if desired.

2. 2

   In a large bowl, combine the cornstarch, salt, and pepper. Toss the chicken pieces to coat evenly.

3. 3

   Dip each coated chicken piece into the beaten eggs, allowing excess to drip off.

4. 4

   In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken in batches and cook until golden brown and crispy, about 5-7 minutes. Remove and place on a paper towel-lined plate to drain excess oil.

5. 5

   In the same skillet, add the diced bell peppers, onion, and garlic. Sauté for about 3-4 minutes until they soften.

6. 6

   In a bowl, mix the ketchup, sugar, apple cider vinegar, soy sauce, and water. Pour the sauce into the skillet and bring to a simmer.

7. 7

   Return the crispy chicken to the skillet, tossing to coat with the sauce. Cook for an additional 2-3 minutes until everything is heated through and the sauce is glossy.

8. 8

   Serve hot over rice and garnish with sliced green onions.