Sweet & Sour Chicken

Ingredients

• Chicken
• 1½–2 pounds boneless skinless chicken breasts or thighs, cut into bite-size pieces
• 1 egg
• 1/4 cup milk
• Flour, for coating
• Vegetable oil, for frying
• Sauce
• 1/4 cup brown sugar
• 2 tablespoons cornstarch
• 1/4 cup white vinegar
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 (15-ounce) can pineapple chunks, undrained
• 1/4 cup green bell pepper, cut into thin strips
• 1/4 cup onion, cut into thin strips
• For Serving
• Cooked rice

Instructions

1. 

   1

   Prepare the chicken. In a shallow bowl, whisk together the egg and milk. Dip the chicken pieces into the egg mixture, then coat them in flour.

2. 

   2

   Fry the chicken. Heat vegetable oil in a large skillet over medium-high heat. Fry the chicken until golden brown and cooked through. Remove and set aside.

3. 

   3

   Prepare the sauce. Mix the cornstarch with a small amount of pineapple juice until smooth. In a bowl, whisk together the brown sugar, vinegar, soy sauce, salt, pineapple chunks with their juice, and the cornstarch mixture.

4. 

   4

   Cook the sauce and vegetables. Pour the sauce mixture into a skillet. Add the green pepper strips and onion strips. Bring to a gentle simmer and cook for several minutes, stirring occasionally, until the vegetables begin to soften and the sauce starts to thicken.

5. 

   5

   Finish the dish. Return the cooked chicken to the skillet and stir to coat. Simmer until the sauce thickens and the chicken is heated through. Serve warm over cooked rice.