Baked Sweet and Sour Chicken

1. Preheat your oven to 400°F (200°C). Grease a baking dish with cooking spray or a light coating of oil.
2. Cut the boneless, skinless chicken thighs into bite-sized pieces and set aside.
3. In a large mixing bowl, combine the cornstarch, salt, and black pepper. Mix well.
4. In a separate bowl, beat the egg and then add soy sauce and rice vinegar. Stir until well combined.
5. Dip the chicken pieces into the egg mixture, ensuring they are fully coated.
6. Next, roll the chicken pieces in the cornstarch mixture until each piece is evenly coated. Place them on the prepared baking dish.
7. Bake the coated chicken pieces in the preheated oven for 20-25 minutes or until they turn golden brown and crispy.
8. While the chicken is baking, prepare the sweet and sour sauce. In a saucepan, combine ketchup, brown sugar, pineapple chunks, bell peppers, onion, garlic, and ginger. Cook over medium heat until the sauce thickens and the vegetables are tender.
9. In a separate pan, heat vegetable oil and sauté the baked chicken pieces for a few minutes until they become glossy and coated with the sauce.
10. Pour the sweet and sour sauce over the chicken, ensuring each piece is well-coated.
11. Garnish with chopped green onions and sesame seeds for added flavor and visual appeal.

Serve the Baked Sweet and Sour Chicken over steamed rice or with a side of stir-fried vegetables for a complete and satisfying meal.