This Sweet and Sour Chicken is a tangy, delicious dish that's better than takeout!
In a medium bowl, combine all ingredients for sweet and sour sauce. Whisk together until well blended. Set aside.
Add cornstarch to a large plastic storage bag. Add chunks of chicken and toss until well coated.
Heat the vegetable oil in a large skillet over medium-high heat.
Add the three eggs to a small bowl and whisk. Add the flour to another small bowl. First dip the chicken pieces into the egg and then into the flour. Add some of the chicken pieces to the skillet and cook for about 3 minutes, flipping each piece halfway thru, until cooked through and lightly browned. Continue to cook until all chicken pieces have been cooked, adding more vegetable oil as needed. Remove all chicken with tongs to a large platter.
Add the red and green bell pepper chunks and onions to the skillet and cook until just crisp, about 2-3 minutes, stirring often. Add the sweet and sour sauce and cook 1-2 minutes. Add the chicken and pineapple and toss until well coated. Cook until the sauce is thickened.
Before serving, sprinkle with sesame seeds, if desired. Serve immediately. I like to serve with steamed white rice.