Sweet and Sour Chicken

INGREDIENTS

• Chicken:
  – 2 chicken breasts, cut into bite-sized pieces
  – 1 egg
  – 3 tbsp soy sauce (no soy @oceanshalo preferred )
  – 1/2 tsp black pepper
  – 2 tbsp rice vinegar
  – 1/4 cup flour (for wet batter)
  – 4 cloves garlic, minced
  – 1 tsp ginger, minced
• Vegetables:
  – 1 red bell pepper, chopped
  – 1 green bell pepper, chopped
  – 1/2 red onion, chopped
  – 1/2 cup pineapple, chunked
• Sweet and Sour Sauce:
  – 3 tbsp ketchup
  – 2.5 tbsp rice vinegar
  – 1/2 cup pineapple juice
  – 3 tbsp soy sauce
  – 2 tbsp vegetarian oyster sauce
  – 2 tbsp brown sugar
  – 1 tbsp tomato paste
  – 1 tbsp cornstarch
  – 1 tsp ginger, minced
  – 4 cloves garlic, minced
• Dry Batter:
  – 1/4 cup flour
  – 1/2 cup cornstarch
  – Salt and pepper, to taste
• Garnish:
  – Sesame seeds
  – Chopped green onions

INSTRUCTIONS

1. Marinate chicken with soy sauce, garlic, black pepper, rice vinegar, and egg. Ensure all pieces are well-coated.
2. In a bowl, mix together all sweet and sour sauce ingredients. Set aside.
3. Add 1/4 cup flour to the chicken, aiming for a thick, slightly runny consistency. Adjust flour as needed.
4. Prepare the dry batter by mixing flour, cornstarch, salt, and pepper. Set aside.
5. Coat the marinated chicken in the dry batter.
6. Heat oil in a pan over medium-high heat. Fry the chicken until golden brown, about 2-3 minutes per side. For extra crispiness, remove the chicken, increase heat, and re-fry for 1-2 minutes.
7. In a separate pan, sauté bell peppers and onion in oil over medium-high heat for 2 minutes. Add pineapple and cook until vegetables are lightly charred.
8. Pour in the sweet and sour sauce, simmering for 2-3 minutes until it thickens. Adjust consistency with pineapple juice if needed.
9. Add the crispy chicken to the sauce, and sauté on high heat for 1 minute.
10. Garnish with toasted sesame seeds and chopped green onions.