In a small mixing bowl, combine the egg and chicken. Make sure that the egg fully coats the chicken.
Transfer your chicken to a bowl along with the salt, pepper, and cornstarch. Fold the ingredients together until the chicken is evenly coated in the corn starch. Set aside.
Heat your oil in a skillet or pot until it reaches about 350°F. Once the oil is heated, add your chicken. Cook the chicken for about 7 minutes, or until it reaches an internal temperature of 165°F.
While the chicken is cooking, combine your pineapple juice, rice vinegar, soy sauce, honey, and ketchup in a small pot over medium heat. Whisk the mixture together and allow it to simmer until the chicken is finished cooking.
Pour the sauce over your cooked chicken.
Serve and enjoy!
Notes
We like to serve this chicken over white rice but you can also serve it over ramen noodles or add your sweet and sour chicken to stir fry.
This sauce is naturally on the runnier side; however, you can add 2 tablespoons of cornstarch to the mixture if you want your sauce to be a little bit thicker.
For a spicier sauce, you can add some red pepper flakes or switch out the ketchup for sriracha sauce.
The egg will help ensure the cornstarch sticks to your chicken.
We like to lightly season our chicken so that the flavor of the sauce comes through better.
Store your leftovers in the fridge for up to 4 days. Reheat a serving of your chicken in the microwave for about 45 seconds. It is important to note that your chicken will not be as crispy when reheated.