• Cut the chicken into approximately 1-inch pieces and pat them dry with paper towels.
• In a flat plate or bowl, mix together the flour, corn starch, and salt.
• In a separate bowl, whisk the egg and then add the chicken pieces to this mixture, ensuring they are well coated before covering each piece with the flour mix.

Cooking the Chicken

• Heat a large skillet over medium heat and add enough vegetable oil to cover the surface.
• Once the oil is hot, carefully add the chicken pieces without overcrowding the pan; cook them in batches if needed.
• Cook until the chicken reaches an internal temperature of 165°F, flipping each piece as necessary. Set the cooked chicken aside when done.

Cooking the Vegetables

• Remove any burnt flour residue from the skillet and add the sliced bell peppers and onions.
• Stir-fry for about one minute, just until they slightly soften, and then promptly remove them from the pan.

Making the Sauce

• In the same skillet, combine all sauce ingredients: ketchup, rice vinegar, sugar, soy sauce, and minced garlic.
• Stir everything together and bring to a boil. Lower the heat and let it simmer so the sauce thickens slightly.

Combining the Dish

• Return the cooked chicken, bell peppers, onions, and pineapple pieces to the skillet.
• Toss everything together in the sauce until well coated.
• Remove the skillet from heat once combined.
• Serve your sweet and sour chicken over steamed rice and enjoy this delicious meal with family and friends!