Chicken breast in sweet and sour sauce

1 Wash the chicken breast, dry it with a napkin and cut it into pieces, approximately 2x2 cm.
Break the egg into one bowl and beat it a little with a whisk or fork.
Pour 3 tbsp into the second bowl. spoons of starch.

2

Roll each piece of chicken in starch.

3 Then dip it in the egg.

4

Heat the frying pan and grease it with a little vegetable oil. Place the chicken pieces and fry on both sides.

5

Transfer the fried chicken to a plate. And fry all the pieces in the same way.

6

Place a sieve in a deep bowl and transfer the canned pineapples into the sieve. We'll need the juice later.
Peel the onion and cut into half rings. Fry in vegetable oil until transparent.

7

Wash the sweet pepper, remove the seeds, cut into small pieces and add to the onion.

8 Add pineapples and simmer for 5 minutes.

9 Let's make the sauce.
Pour 4 tbsp into a bowl. spoons of apple or wine vinegar, 4 tbsp. spoons of sugar, 1 tsp. salt, 2 tbsp. spoons of ketchup (can be replaced with 1 spoon of tomato paste), 2 tbsp. spoons of soy sauce and 2 tbsp. spoons of vegetable oil. Mix everything.

10 Add the sauce to the pan. Simmer for 3 minutes.

11

2 tbsp. We dilute tablespoons of starch in 100 ml of pineapple juice. Stir until smooth and add to vegetables.

12

Mix well, simmer, stirring for 3 minutes.

If the sauce is too thick, add a little more pineapple juice or water to the pan.

13 Transfer the chicken pieces into the pan with the vegetables.

14

Mix well and simmer for another 5 minutes until the chicken is heated through and completely cooked.

15 Remove the pan from the heat and sprinkle our meat and vegetables with sesame seeds.

16

Serve with fluffy rice.

Bon appetit!