Chicken and turkey
A Chinese restaurant classic, sweet and sour chicken is made by frying battered chicken pieces and tossing them with pineapple and colorful bell peppers in a sweet-and-sour sauce. Its vivid colors and balanced flavor have made it famous around the world.
Coat the chicken cubes in the beaten egg and cornstarch.
Fry the chicken in oil over medium-high heat for 8–10 minutes, until golden and cooked through. Drain.
Combine the vinegar, sugar, ketchup, and soy sauce in a skillet. Bring to a boil over medium heat and cook for 3 minutes.
Add the bell peppers and pineapple and sauté for 3 minutes. Add the fried chicken and toss for 2 minutes, until coated in the sauce.
Serve hot with white rice.
Store in a covered container in the refrigerator for up to 2 days. Reheat in the oven or a skillet to help retain some crispness.
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