Kwan Tso's Sweet and Sour Chang Siu Chicken

1.In a large bowl, combine the cornstarch and all-purpose flour. Season the chicken pieces with salt and pepper, then dredge them in the flour mixture until well coated. Shake off any excess flour.

2.Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces in batches, cooking until golden brown and cooked through, about 5-7 minutes per batch. Remove the chicken from the skillet and set aside.

3.In the same skillet, add the minced ginger and garlic. Sauté for about 1 minute until fragrant.

4.Add the red and green bell peppers, and onion to the skillet. Stir-fry for about 3-4 minutes until the vegetables are slightly tender but still crisp.

5.In a small bowl, whisk together the pineapple juice, rice vinegar, ketchup, soy sauce, and brown sugar until well combined.

6.Pour the sauce mixture into the skillet with the vegetables. Bring to a simmer and cook for about 2-3 minutes until the sauce thickens slightly.

7.Return the cooked chicken to the skillet, along with the pineapple chunks. Toss everything together to coat the chicken and vegetables in the sauce. Cook for an additional 2-3 minutes until everything is heated through.

8.Serve the sweet and sour chicken over a bed of fluffy white rice. Garnish with sliced green onions and sesame seeds before serving.