Sweet and sour chicken

Ingredients for 4 servings:

• 1 cup(s) basmati rice
• 2 cups water
• 1 tbsp rice vinegar, optional
• 400 g chicken
• 2 bell peppers
• 1 egg(s)
• 1 onion(s)
• 3 tbsp cornstarch
• 2 tbsp soy sauce
• 2 tsp salt
• ½ tsp pepper
• 1 can pineapple pieces
• 6 tbsp white wine vinegar
• 3 tbsp, heaped sugar
• 1 tbsp tomato paste
• 1 tbsp ketchup
• 120 ml pineapple juice
• 100 ml water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the rice in water according to the package instructions. If necessary, add rice vinegar and let it steep. Cut the chicken into bite-sized pieces and mix well with 1 teaspoon of salt, ½ teaspoon of pepper, and 1 tablespoon of soy sauce. Beat an egg and add it to the mixture, mix, and refrigerate for 15 minutes. Then coat the individual chicken pieces in cornstarch and fry them in a pan with oil until golden brown. For the sauce, mix the wine vinegar, 1 teaspoon of salt, sugar, tomato paste, ketchup, 1 tablespoon of soy sauce, pineapple juice, and 1 tablespoon of cornstarch until lump-free. Briefly fry the roughly chopped bell pepper and onion in the pan, deglaze with water, and simmer covered until the water has evaporated. Add the sauce and pineapple, then stir in the meat pieces. Serve with rice.