Sweet & Sour Chicken

This is one of my all time favorite meals.  I spent some time in China and South Korea and have always loved the asian cuisine.  Sweet & Sour Chicken is definetely sweeter here in the U.S. than you will find in China.  Here is my version of the dish.

Sweet & Sour Chicken
6 Chicken breasts - cut into 1 in. cubes
8 oz. can Pineapple pieces (drain & reserve juice)
2 Green bell peppers, cut into 1 in. chunks
1 small can Water chestnuts sliced
1/4 C Cornstarch
1 1/2 C Water - cold
3/4 C Brown Sugar
1/2 C White Wine Vinegar
1/4 C Ketchup
1/4 C Cornstarch
1/2 tsp Ginger
1 tsp Salt
1 tsp Pepper
1 Egg - whisked up
Vegetable oil for frying

In a large sauce pan saute peppers, & water chestnuts, in a little oil, just until the peppers soften up.  Combine 1st amount of cornstarch to cold water, pineapple juice, brown sugar, vinegar, & ketchup, add into peppers.  Stir constantly so starch doesn't stick to bottom of pan, bring up to a simmer until it starts to thicken.  Let cook 2 minutes, & remove from heat. 

In a medium bowl combine 2nd amount of cornstarch, ginger, salt, pepper, & egg.  Add in cubed chicken and stir until well coated. 

Heat up frying oil, once hot, add in chicken pieces in batches.  Don't overcrowd the pot.  Cook chicken until lightly golden and floating.  Remove chicken pieces and let drain.

Once all of the chicken has been cooked, heat up the pepper sauce and add in pineapple pieces and chicken.  Stir until combined and heat until warm.  Plate up and top with toasted sesame seeds. 

*I omitted the peppers in my dish as we didn't have any on hand when I made it over the weekend, it still tastes fantastic!