Ingredients:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 cup cornstarch
- 2 large eggs, beaten
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 cup vegetable oil
- 0.75 cup granulated sugar
- 0.5 cup apple cider vinegar
- 4 tbsp ketchup
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 0.5 tsp onion powder
- 1 cup pineapple chunks, canned and drained
- 1 green bell pepper, cut into 1-inch squares
- 1 red bell pepper, cut into 1-inch squares
- 0.5 white onion, cubed
Instructions:
- Preheat your oven to 400°F (200°C). Season the 2 lbs of chicken pieces with salt and pepper. Note: Seasoning the meat directly ensures flavor is built from the core outward.
- Dip each chicken piece into the beaten egg, then toss in the 1 cup of cornstarch until fully coated and chalky in appearance. until no wet spots remain.
- Pour the 0.25 cup vegetable oil onto a large rimmed baking sheet and place it in the oven for 2 minutes until the oil is shimmering and fragrant.
- Carefully arrange the starch coated chicken in a single layer on the hot baking sheet. Bake for 15–20 minutes, turning once until the edges are golden and firm.
- While the chicken bakes, whisk together the sugar, apple cider vinegar, ketchup, soy sauce, garlic powder, and onion powder in a small bowl until the sugar is mostly dissolved.
- Remove the baking sheet from the oven. Add the pineapple chunks, bell peppers, and onion cubes to the chicken. until the tray looks crowded and colorful.
- Pour the sauce over the mixture and toss to coat every piece. Note: Use a spatula to scrape up any browned bits from the pan — that's pure flavor.
- Return to the oven and bake for an additional 25 minutes. until the sauce is bubbling and thick.
- Stir every 10 minutes during the final bake. Note: This prevents the sugar from burning on the edges of the pan and ensures an even glaze.
- Remove from the oven once the chicken is glazed and the peppers are tender crisp until the sauce has reduced to a syrupy consistency.