Sweet & Sour Chicken

Ingredients:

1 lb boneless, skinless chicken breast, cut into bite-sized chunks 1 tsp garlic powder 3 tbsp cornstarch

1/2 tsp salt

 1/4 tsp black pepper

 1/2 tsp ground ginger

1 large egg, beaten

1/4 cup cornstarch (for dredging)

 1/4 cup neutral oil (like canola or sunflower) for frying

 1 green bell pepper, chopped

 1 red bell pepper, chopped

 1 cup pineapple chunks (in juice, drained)

1/2 yellow onion, chopped

 1/2 cup ketchup

1/3 cup rice vinegar (halal-certified)

1/4 cup honey

1/4 cup pineapple juice (from the canned pineapple)

2 tbsp low-sodium soy sauce

1 tbsp cornstarch + 2 tbsp water (for slurry)

 Directions:

In a mixing bowl, season the chicken with garlic powder, ginger, salt, and pepper. Add the beaten egg and mix until chicken is coated.

Dredge chicken pieces in cornstarch until fully coated. Set aside.

Heat oil in a pan over medium heat. Fry chicken in batches until golden and crispy. Remove and drain on paper towels.

In a separate pan, sauté onions and bell peppers for 3 minutes. Add pineapple chunks and stir for another 2 minutes.

In a bowl, whisk together ketchup, vinegar, honey, pineapple juice, and soy sauce. Pour sauce into the pan with veggies. Bring to a simmer. Add cornstarch slurry to thicken the sauce.

Toss fried chicken into the sauce and stir until well coated. Simmer for 2 minutes and serve hot!