Ingredients:

• 1 pound chicken breast, cut into bite-sized pieces
• 1 cup cornstarch
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/2 cup vegetable oil for frying
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1/2 cup pineapple chunks
• 1/2 cup sugar
• 1/4 cup apple cider vinegar
• 1/4 cup ketchup
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch, mixed with 2 tablespoons water

Instructions:

1. In a bowl, toss chicken pieces with cornstarch until evenly coated.
2. Dip the coated chicken pieces into the beaten eggs, then coat with flour.
3. Heat vegetable oil in a large frying pan over medium-high heat.
4. Fry the chicken pieces in batches until golden brown and cooked through, about 5 minutes per batch. Remove and drain on a paper towel.
5. In the same pan, remove excess oil, leaving about 1 tablespoon. Add red and green bell peppers, and stir-fry for about 2 minutes.
6. Add pineapple chunks to the pan and stir-fry for another minute.
7. In a mixing bowl, combine sugar, apple cider vinegar, ketchup, and soy sauce to create the sweet and sour sauce.
8. Pour the sauce into the pan with the vegetables and pineapple, bringing it to a simmer.
9. Add the cornstarch and water mixture to the pan, stirring until the sauce thickens.
10. Return the fried chicken to the pan and toss everything together to coat the chicken in the sweet and sour sauce.
11. Cook for an additional 2 minutes to ensure everything is well combined and heated through.
12. Serve hot over rice or as is.

Notes:

Feel free to add your favorite vegetables or protein to customize this dish.