Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: lightly season the chicken pieces with salt and pepper. dip the chicken pieces into the corn starch to coat. then dip into the eggs. heat a large frying pan on medium/high with corn oil. preheat oven to 325 degrees. pan fry the chicken pieces until browned on both side, but not cooked through. place all the browned chicken pieces in a 9x13" baking dish. whisk all the sweet and sour sauce ingredients together in a small bowl and pour evenly over the chicken pieces in the baking dish. bake for one hour and stir the chicken pieces every 15 minutes during baking.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables