How to make Sweet and sour chicken

• 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/2 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• Vegetable oil, for frying

For the sauce:

• 1/4 cup ketchup
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/4 cup water

For stir-frying:

• 1 tablespoon vegetable oil
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 1 small onion, cut into chunks
• Pineapple chunks (fresh or canned)
• Green onions, chopped (for garnish)

Instructions:

1. In a bowl, combine cornstarch, salt, and black pepper. Dip each chicken piece into the beaten egg, then coat it with the cornstarch mixture.
2. Heat vegetable oil in a deep skillet or wok over medium-high heat.
3. Fry the coated chicken pieces in batches until they turn golden brown and crispy. Remove and drain on paper towels.
4. In a separate bowl, whisk together ketchup, soy sauce, rice vinegar, brown sugar, cornstarch, and water to make the sauce. Set aside.
5. In the same skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
6. Add the bell peppers and onion to the skillet and stir-fry for a few minutes until they are slightly tender.
7. Add the pineapple chunks to the skillet and stir-fry for another minute.
8. Pour the sauce mixture into the skillet and cook over medium heat, stirring continuously, until the sauce thickens and coats the vegetables.
9. Add the fried chicken pieces to the skillet and toss them with the sauce and vegetables until everything is well coated.
10. Cook for an additional minute or two until the dish is heated through.
11. Remove from heat and garnish with chopped green onions.
12. Serve hot with steamed rice.     

Enjoy your homemade Sweet and Sour Chicken!