Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 cup (120g) cornstarch
  • 2 large eggs, beaten
  • ½ tsp salt
  • ½ tsp black pepper
  • Vegetable oil for frying
  • ½ cup (120ml) ketchup
  • ⅓ cup (80ml) rice vinegar
  • ⅓ cup (70g) brown sugar, packed
  • 2 tbsp soy sauce
  • 1 tbsp cornstarch mixed with 1 tbsp water (slurry)
  • 1 bell pepper (any color), chopped
  • 1 cup (150g) pineapple chunks (fresh or canned)

Instructions:

  1. In a bowl, combine chicken, salt, and pepper. Let sit for 20 minutes.
  2. Dredge marinated chicken pieces in cornstarch, then dip in beaten eggs.
  3. Heat oil in a frying pan over medium-high heat. Fry coated chicken until golden brown, about 4-5 minutes. Remove and drain on paper towels.
  4. In a separate bowl, whisk together ketchup, rice vinegar, brown sugar, and soy sauce. Heat in the same pan used for the chicken.
  5. Stir in the cornstarch slurry and cook until the sauce thickens.
  6. Toss in fried chicken, bell peppers, and pineapple chunks. Stir to coat.
  7. Cook for an additional 2-3 minutes, then serve hot.