Delicious and crispy sweet and sour chicken with pineapples, red bell pepper and onions.
Make the sauce first.
In a sauce pan, mix together the brown sugar, sugar, apple cider vinegar, soy sauce ketchup and garlic.
Heat them up on medium low and stir until it reach to thick consistency.
Put the cornstarch in a Ziplok bag. Then add the chicken, get the pieces well coated.
Dip each pieces into the egg, then into the flour. Set it aside.
After you made the sauce and breaded the chicken, heat the oil in a pan on a medium high heat.
Cook the chicken pieces 2-3 minutes on each side, until cooked through and crispy. Chicken temp. is 165 F. When all the chicken pieces are cooked, take it out of the pan and set it aside.
Remove the oil from the pan except one tablespoon of oil for sauteing.
Add the bell peppers, onion and pineapple and cook for 1-2 minutes until crisp-tender.
Add the sauce in, stir and coat the pieces.
Add the chicken pieces back in and stir until the sauce is bubbling. The sauce should be thick.
Add some green onions and sesame seeds for garnish. Optional only.
Serve with steamed white rice.
The secret to a delicious and perfect sweet and sour chicken, is a great sauce recipe with just about the right consistency. So allow your sauce to thicken first before mixing it with the pineapples and vegetables as pictured above.