Turn the oven up to 450°F. Add salt and pepper to the chicken to season it.
Put the chicken and one tablespoon of cornstarch in a ziploc bag. Place on an oiled rack set on a baking sheet covered with foil, and give it a good shake to coat.
Bake, rotating halfway through, for 20 to 30 minutes, or until golden brown and crispy.
When the chicken is nearly done, mix the 1/4 cup water and the remaining 1 tablespoon cornstarch to make the sauce. Stir in the vinegar, soy sauce, ketchup, and sugar.
Fill a nonstick pan with the sauce, then bring it to a boil. After it begins to bubble, reduce the heat and include the veggies. Remove from the fire after cooking to the desired doneness (we keep the vegetables virtually raw).
When the chicken is cooked, add it to the sauce and toss to coat it well. Savor it with rice!
Ingredients
- 1 lb boneless skinless chicken thighs cubed
- 2 tbsp cornstarch
- 1/4 cup sugar
- 3 tbsp ketchup
- 2 tbsp white vinegar
- 1 tbsp soy sauce
- 1 bell pepper cubed
- 1/2 red onion cubed
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