Neutral oil for frying
1/2 each green & red pepper, diced
1/2 small yellow onion, sliced
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons soy sauce
1 tablespoon sesame oil
1/3 cup granulated sugar
2 tablespoons brown sugar, packed
3 cloves garlic, finely minced
1/3 cup cornstarch
2 tablespoons cold water
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
salt and pepper, to taste
Diced green onions and sesame seeds for garnish
Heat a tablespoon of oil in a large skillet over medium high heat, add the peppers & onions and cook over until softened, about 5 minutes – remove to a bowl
Turn skillet down to medium and add the vinegar, ketchup, soy, sesame oil, white & brown sugar and garlic – stir well to combine – let come to a low simmer
Combine 1 tablespoon cornstarch and 2 tablespoons water, mix well and add about ½ into the sweet & sauce
Stir in well until beginning to thicken (adding more to get it to your preferred level of thickness) turn to low
Put the chicken in a large bowl and add about ¼ cup of cornstarch, season with salt & pepper and mix to cover the chicken really well with the cornstarch
Heat oil to approximately 375 and cook chicken, 5-7 minutes until cooked through and crispy
Add vegetables and chicken to pan with sauce, turn to coat well, remove to plates or a serving bowl and garnish with green onions and seeds