This recipe takes a little time but is sooo worth it.
What you need:
~1 lb chicken breasts
Cooking oil
Flour for dredging
1 egg, beaten
For the sauce:
3/4 cups sugar
4 tbsp ketchup
1/2 cup white vinegar
1 tbsp soy sauce
A pinch of minced garlic
Pineapple chunks (1 small container or can. Canned is fine, but fresh is much better)
2 roma tomatoes, cut into chunks
1 red or green bell pepper, cut into slices
First, start by making crispy chicken.
1. Put the flour in a bowl and the egg into a separate bowl
2. Heat a pan with a little cooking oil
3. Cut the chicken into bite-sized pieces
4. Dip the chicken a few pieces at a time into the egg, then into the flour
5. Put the chicken pieces into the pan over medium heat. Don't crowd them--you may need to do this a couple times. Once you've put the chicken pieces into the pan, don't move them until they are almost cooked through and you can easily lift the sides of the pieces. If the sides stick to the pan, keep cooking them. Once they've turned gold and crisp on the bottom, flip them and cook all the way through.
Next, the sauce. Just mix it all together in a small pot over medium heat. Stir occasionally to make sure it doesn't burn. Bring to a boil, then bring the heat back down. The sauce should start to thicken, but if it doesn't, add a little bit of cornstarch or flour.
Tip: The sweet & sour sauce can be made a day ahead of time and stored in a covered container in the fridge.
Once the chicken is done, put it in a serving bowl and add the sauce.
Serve over white rice with broccoli or other vegetables.
Just as good as take-out!
