Sit Fried Chicken and Pineapple in Sweet and Sour Sauce

America's Test Kitchen Family Cookbook

6T red wine vinegar
6T orange juice
6T sugar
3T ketchup
1t cornstarch
1lb chicken breasts, trimmed
2T vegetable oil
1 large red onion, halved and sliced 1/4" thick
2c pineapple chunks (I used canned)
3 garlic cloves, minced
1T grated ginger
2 scallions, sliced thin omitted

1. Whisk the vinegar, oj, sugar, ketchup, and cornstarch together.
2. pat the chicken dry and slice into 1/2" wide strips. Heat 1T oil in a 12" skillet until just smoking. Add the chicken and cook until no longer pink, about 3 minutes. Transfer to a bowl.
3. Add the remaining 1T oil and heat over medium heat until shimmering.

**TO BE CONTINUED**