Crispy pieces of baked chicken tossed in a sticky sauce. Chinese takeout favorite made at home!

INGREDIENTS
Chicken:
1lb/500g chicken breast, bite size cubes
½ tsp salt
2 eggs
1 cup cornstarch/cornflour
3 to 5 tbsp oil
Oil spray
Stir Fry:
½ tbsp oil
1 garlic clove
1 small onion, bite size pieces
½ each red and green bell pepper (capsicum), cut into bite size pieces
1 can (8oz/250g) canned pineapple pieces in natural juice
Sauce:
½ cup brown sugar
⅓ cup apple cider vinegar
2 tbsp pineapple juice (from the can)
3 tbsp ketchup
1 tsp each Worcestershire sauce, soy sauce and Oyster sauce
¼ tsp salt
1 tbsp cornstarch + 4 tbsp water, mixed together

DIRECTIONS
Sprinkle chicken with salt, coat with eggs. Drain excess egg.
Place cornstarch in ziplock bag, add chicken (shake off excess egg), shake to coat well.
Heat oil in large skillet on high, add chicken and cook for 2 minutes so the outside is light golden and crispy, but inside is still raw.
Spray with oil then bake in 390F/200C oven for 15 to 20 minutes until golden. Toss with Sauce and serve with rice.
Stir Fry & Sauce: Discard oil in skillet, wipe with paper towel. Add ½ tbsp oil, cook garlic for 20 sec, cook onion for 2 min, then cook bell peppers for 1 min. Add Sauce ingredients, whisk and bring to simmer and cook until thickens to a syrup consistency.

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