Sweet and Sour Chicken

Make the Sweet and Sour Sauce

In a medium bowl, whisk together the ketchup, rice vinegar, sugar, soy sauce, and pineapple juice until smooth.

In a small separate bowl, stir the cornstarch and cold water together until fully dissolved to make a slurry.

Stir the cornstarch slurry into the sauce mixture and set aside.

Prep the Coating

Season the chicken cubes with salt and black pepper and toss to coat evenly.

Place the flour in a shallow dish next to the beaten eggs.

Dip each chicken cube into the beaten egg, letting the excess drip off.

Roll each egg-coated cube in the flour until fully coated, then set aside on a plate.

Fry the Chicken

Heat the 0.5 cup vegetable oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.

Working in two batches, add the coated chicken cubes to the hot oil in a single layer.

Fry for 3 to 4 minutes per side until golden brown and cooked through, then transfer to a paper-towel-lined plate.

Repeat with the remaining chicken, then carefully pour out and discard the used oil from the skillet.

Stir-Fry the Vegetables

Return the skillet to medium-high heat and add the 1 tablespoon of fresh vegetable oil.

Add the onion and bell peppers and stir-fry for 3 minutes until they begin to soften.

Add the minced garlic and stir-fry for 30 seconds until fragrant.

Add the drained pineapple chunks and toss to combine.

Finish the Dish

Give the sauce a final stir, then pour it over the vegetables in the skillet.

Stir and cook over medium heat for 2 minutes until the sauce thickens and bubbles.

Add the fried chicken to the skillet and toss everything together to coat evenly.

Cook for 1 more minute to heat the chicken through, then remove from the heat.

Serve

Serve immediately over cooked white rice.