1 ½poundsboneless skinless chicken breastscut into bite-sized pieces
¼teaspoonground black pepper
2large eggslightly beaten
oil for frying
½cupred bell pepperchopped
½cupsliced green onions
1cancanned pineapple chunksdrained - juice reserved
Sweet & Sour Sauce
½reserved pineapple juice
1tablespoonapple cider vinegar
In a medium bowl, whisk together the cornstarch, flour, salt, and pepper.
Lightly coat the chicken in the flour mixture, then dip into the beaten eggs and coat again in the flour mixture. Set aside. (Flour, egg, flour)
In a large deep pan, heat oil to 350 degrees for frying. Cook the coated chicken for about 5 minutes or until golden brown, remove from oil and set aside.
In a large skillet, heat 1 tablespoon of oil over medium heat. Saute the red bell pepper, pineapple and green onion for 3 minutes or until tender.
Add the reserved pineapple juice, apple cider vinegar, ketchup, soy sauce, and brown sugar, whisking constantly until thoroughly mixed and simmering.
Remove 2 tablespoons of the sauce and whisk with 1 tablespoon of cornstarch, then add the mixture back to the skillet, cooking until the sauce is thickened. (About 1 minute)
Add the chicken back into the skillet along with the sesame seeds and toss in sauce to coat.
Serve with white rice and fresh green onion slices, if desired.
Leftovers - The chicken is best served warm and fresh when the breading is still crispy, but leftovers will keep in an airtight container in the fridge for up to 5 days.Reheating: Place chicken in an oven safe dish and bake at 350℉ until heated through. Cover with foil to keep from drying out, but it may also increase moisture, making the breading soggy. If covering, cut a few slits in the foil to let steam escape.