Ingredients:
1 lb chicken breast, cut into bite-sized pieces
1/2 cup pineapple chunks
1 red bell pepper, diced
1/2 cup green onions, chopped
1/2 cup cornstarch (for coating)
1/2 cup flour (for coating)
1 egg, beaten
1/4 cup vegetable oil (for frying)
For the Sauce:
1/3 cup ketchup
1/3 cup rice vinegar
1/4 cup soy sauce
1/4 cup brown sugar
1 tbsp cornstarch mixed with 2 tbsp water (to thicken sauce)
Directions:
In a large bowl, mix cornstarch and flour. Dip the chicken pieces in the beaten egg, then coat them in the flour mixture.
Heat vegetable oil in a large skillet over medium heat. Fry the chicken pieces in batches until golden and crispy, about 4-5 minutes per side. Remove and set aside.
In a small saucepan, combine ketchup, rice vinegar, soy sauce, and brown sugar. Bring to a boil, then stir in the cornstarch slurry to thicken. Cook for 1-2 minutes until the sauce becomes glossy.
In the same skillet used for frying the chicken, add diced red bell pepper and pineapple chunks. Stir-fry for 2-3 minutes.
Return the crispy chicken to the skillet and pour the sweet and sour sauce over. Toss everything to coat well.
Garnish with green onions and serve hot with steamed rice.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 420 kcal per serving
