Sweet and Sour Chicken

My rating: 4.5 stars

Kids' rating: 5 stars

This stuff is amazing. But, it's a huge pain in the tushy to make. And, it's no good as leftovers. 

Chicken:

2 chicken breasts, cut into 1" cubes

salt and pepper

1/2 cup cornstarch

3 eggs, beaten

1/4 cup coconut oil

1 can pineapple chunks, drained

1 green bell pepper, cut into l" pieces

1/2 sweet onion, diced into large pieces

Sauce:

1 1/2 cup sugar

8 tablespoons ketchup

1 cup apple cider vinegar

2 tablespoons soy sauce

2 teaspoons garlic salt

Preheat oven to 325°. Place the cornstarch in a gallon-sized ziplock bag. Add the chicken, salt and pepper, and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Heat the oil in a large skillet over medium head until very hot and rippling. This is where your forearms are going to get a workout, if you try to be clean and use tongs. Toss the tongs and just get messy with your bare hands for this part. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 20-30 seconds on each side (okay, you're going to need the tongs to rotate) until the crust is golden but the chicken is not all the way cooked. Place the chicken in a single layer in a 9x13-inch baking dish and repeat until you have fried all the chicken. Add the onion, pepper, and pineapple and give it a little mix. 

Mix the sauce ingredient together and pour half of it over the chicken. Bake for one hour (yes, that's one hour), giving it a mix once or twice while cooking, to help distribute the sauce. Cook the remaining sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens.

Serve chicken over hot, steamed rice, with additional sauce.

Recipe adapted from Mel.