Scale

For the Chicken:

450g (1 lb) chicken breast, cut into bite-sized pieces

½ cup cornstarch

2 large eggs, beaten

1 cup panko breadcrumbs (optional for extra crunch)

½ teaspoon salt

¼ teaspoon black pepper

Vegetable oil for frying

For the Sweet and Sour Sauce:

½ cup ketchup

⅓ cup rice vinegar

¼ cup brown sugar

2 tablespoons soy sauce

1 tablespoon cornstarch mixed with 2 tablespoons water

For the Stir-Fry:

1 tablespoon vegetable oil

1 bell pepper (red, green, or yellow), cut into chunks

1 small onion, cut into chunks

1 cup pineapple chunks

1 teaspoon minced garlic

Prepare the Chicken

Season chicken pieces with salt and black pepper.

Dredge each piece in cornstarch, dip into beaten eggs, then coat with panko breadcrumbs (if using).

Heat oil in a pan over medium-high heat and fry chicken until golden and crispy (about 3–4 minutes per side). Drain on paper towels.

Make the Sweet and Sour Sauce

In a small saucepan, whisk together ketchup, rice vinegar, brown sugar, and soy sauce.

Bring to a simmer over medium heat. Stir in the cornstarch slurry and cook until the sauce thickens (about 2 minutes). Remove from heat.

Stir-Fry the Vegetables

Heat 1 tablespoon oil in a pan over medium-high heat.

Add garlic, bell peppers, and onions, stirring for 2–3 minutes.

Add pineapple chunks and cooked chicken.

Combine and Serve

Pour the sweet and sour sauce over the chicken and vegetables, tossing to coat evenly.

Serve immediately with steamed rice or noodles.