My Version of Sweet and Sour Chicken

This recipe was recommended to me. Personally I am not a sweet and sour person but this recipe changed my taste buds. I made a few changes and put it in my recipe book to make again.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 4  boneless chicken breasts
• 1⁄3 cup cornstarch
• 2  eggs, slightly beaten
• 1  teaspoon salt
• 1  green pepper, sliced in strips
• 1  onion, chopped
• 1 -2  tablespoon canola oil
• 2⁄3 cup brown sugar
• 1⁄3 cup white vinegar
• 1⁄4 cup catsup
• 2  tablespoons cornstarch
• 2  tablespoons soy sauce
• 1  teaspoon  teriyaki sauce
• 1⁄2 teaspoon  sesame oil
• 1 (20 ounce) can pineapple chunks, drained and reserve juice
• 1 (10 ounce) jar maraschino cherries, drained

Directions

1. Combine 1/3c.
2. cornstarch,2 slightly beaten eggs and salt in a medium size bowl.
3. Cube up chicken breast and place in cornstarch mixture.
4. Mix well and place in refrigerator for 30 minutes.
5. Deep fry chicken at 400' degrees until browned.
6. Drain and set aside.
7. In a wok or large skillet on medium heat add Cancola Oil.
8. Saute in green peppers and onions until onions are lightly browned.
9. Add brown sugar,vinegar,catsup, 2Tbsp.
10. cornstarch,soy sauce,Teriyaki sauce,sesame oil and pineapple juice.
11. Mix well and simmer over medium heat until thicken.
12. Add pineapple,cherries and fried chicken chunks to pan and stir until sauce covers chicken.