Prep

Instructions: Cut chicken into bite-sized chunks. Put cornstarch in a shallow bowl, egg in a separated bowl, flour in a third bowl, place the oil in a large skillet and heat over medium-high heat. Working in batches, coat chicken in cornstarch, dip into egg, then dip into flour. Add chicken to hot oil and brown on all sides, cook 2-3. minutes until cooked through and crispy. Add peppers, onion and pineapple, stir for 2 minutes. Add Ty Ling Sweet & Sour Sauce, stir with vegetable and pineapple mix, and serve over prepared rice. Season with salt and pepper, to taste.Refrigerate after opening.Best if used by date stamped on lid.