Instructions
Fry the Chicken:
Coat the chicken pieces in beaten egg, then dredge in a mixture of flour and cornstarch. Fry in hot oil until golden and crispy. Remove and set aside.
Make the Sauce:
In a pan, combine ketchup, vinegar, soy sauce, sugar, and water. Simmer over medium heat until the sugar dissolves. Stir in the cornstarch slurry and cook until the sauce thickens.
Combine Ingredients:
Add the pineapple chunks, chopped red bell pepper, and fried chicken to the sauce. Toss to coat everything evenly.
Garnish and Serve:
Sprinkle chopped green onions over the top and serve warm over steamed rice.
Instructions
Fry the Chicken:
Coat the chicken pieces in beaten egg, then dredge in a mixture of flour and cornstarch. Fry in hot oil until golden and crispy. Remove and set aside.
Make the Sauce:
In a pan, combine ketchup, vinegar, soy sauce, sugar, and water. Simmer over medium heat until the sugar dissolves. Stir in the cornstarch slurry and cook until the sauce thickens.
Combine Ingredients:
Add the pineapple chunks, chopped red bell pepper, and fried chicken to the sauce. Toss to coat everything evenly.
Garnish and Serve:
Sprinkle chopped green onions over the top and serve warm over steamed rice.
