0.5kilogramBoneless, skinless chicken breastCut into 1-inch pieces
0.5cupCornstarch
0.25teaspoonSalt
0.125teaspoonBlack pepper
2largeEggsBeaten
2tablespoonVegetable oilFor frying
For the Sweet and Sour Sauce
0.5cupPineapple juice
0.333cupKetchup
0.25cupWhite vinegar
0.25cupBrown sugar
1tablespoonSoy sauce
1tablespoonCornstarchMixed with 2 tablespoons of water
For Stir-frying
1tablespoonVegetable oil
0.5cupDiced pineapple chunks
0.5cupDiced green bell pepper
0.5cupDiced red bell pepper
0.25cupDiced onion
Instructions
Preparation Steps
In a bowl, toss the chicken pieces with beaten eggs, cornstarch, salt, and pepper until evenly coated.
In a separate bowl, whisk together pineapple juice, ketchup, white vinegar, brown sugar, and soy sauce for the sauce. Set aside.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches until golden brown and cooked through. Remove from skillet and set aside.
Add 1 tablespoon of vegetable oil to the same skillet. Add diced bell peppers and onion and stir-fry for 2-3 minutes until slightly tender.
Pour the prepared sweet and sour sauce into the skillet. Bring to a simmer and cook for 1-2 minutes until thickened. If needed, add the cornstarch slurry to further thicken.
Add the fried chicken and pineapple chunks to the sauce. Toss to coat evenly. Cook for another minute until heated through.
Serve hot, typically with steamed rice.
Notes
Garnish with sesame seeds and sliced green onions for extra flavor and presentation.