Sweet and Sour Chicken

In a bowl, toss the chicken chunks with beaten eggs, then coat them thoroughly in cornstarch.

Heat vegetable oil in a large skillet or wok over medium-high heat. Fry the chicken pieces in batches for 4–5 minutes until golden and crispy, then remove and drain on a paper towel.

In a small bowl, whisk together the ketchup, apple cider vinegar, brown sugar, and soy sauce to make the sweet and sour sauce.

Pour out most of the oil from the skillet, leaving about 1 tablespoon. Add the chopped onion, bell peppers, and pineapple chunks, stir-frying for 3–4 minutes until tender-crisp.

Pour the prepared sauce into the skillet with the vegetables and bring to a simmer until thickened slightly.

Return the crispy fried chicken to the skillet, tossing everything quickly until the chicken is fully coated and heated through in the sauce.

Garnish with sesame seeds and freshly sliced green onions before serving.