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Instructions
1. Cut chicken into bite-sized pieces
2. Dredge in cornstarch and beaten egg
3. Deep fry until golden and crispy
4. Make sauce: combine vinegar, sugar, ketchup, soy sauce
5. Heat sauce in large pan until bubbling
6. Add bell peppers and pineapple
7. Add fried chicken and toss to coat
8. Serve immediately over rice
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Chef's Notes
Restaurant-style dish with perfect sweet-tangy balance.