Sweet and Sour Chicken

Ingredients

• 1/2 cup apple cider or rice wine vinegar
• ¼ cup sugar
• ½ cup brown sugar
• ¼ cup ketchup
• ¼ cup soy sauce
• 1 tbsp sesame oil
• 4 cloves garlic minced
• 2 lbs boneless skinless chicken breasts (cut into chunks)
• 2 eggs (large)
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 2 tsp. kosher salt
• 2 cups diced pineapple
• 2 bell peppers chopped
• Garnish with 1tbsp sesame seeds and 3 chopped scallions

Instructions

1. For the sauce:
2. Add the vinegar, sugars, ketchup, soy sauce, garlic, and sesame oil to a bowl then whisk together and set aside.
3. For the chicken:
4. Pour an inch of oil into a skillet or Dutch oven then place over medium-high heat. The oil should be 350F when you start cooking the chicken.
5. Set up a dredging station with a bowl for the cornstarch, a bowl of whisked eggs, and a bowl for the flour.
6. Toss the chicken pieces in cornstarch to coat then work in batches to dredge in egg and then all-purpose flour. Fry the chicken in batches, cooking until golden before turning over. Once chicken is cooked transfer to a plate and continue to cook the remaining chicken.
7. After the chicken cooks either pour all but a tablespoon of the oil out, or add a tablespoon of oil to a new skillet. Heat on medium-high and add in the peppers and pineapple. Cook while stirring for about 2 minutes until the peppers are slightly softened.
8. Pour in the sauce and bring to a boil then add the chicken pieces and stir to coat, cooking until the sauce has thickened. Garnish with sesame seeds and chopped scallions and serve with rice.