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.