Detective Pux here, and I'm here to solve the mystery of the perfect Sweet and Sour Chicken. This dish is a classic Chinese-American dish that is loved by many. It's a sweet and tangy dish that's perfect for when you're craving Chinese food but don't want to leave the comfort of your own home.

But before we get into the recipe, let me give you a little background on the dish. Sweet and Sour Chicken is a dish that originated in China, but it has evolved over time to become a popular Chinese-American dish. It's a dish that's made with chicken, vegetables, and a sweet and sour sauce.

Here's the recipe:

Ingredients:

• 1 lb boneless, skinless chicken breast, cut into bite-size pieces
• 1/2 cup cornstarch
• 2 eggs, beaten
• Vegetable oil for frying
• 1/4 cup pineapple chunks
• 1/4 cup red bell pepper, cut into bite-size pieces
• 1/4 cup green bell pepper, cut into bite-size pieces
• 2 cloves of garlic, minced
• 1/4 cup ketchup
• 1/4 cup white sugar
• 2 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons cornstarch
• 1 teaspoon salt

Instructions:

1. In a shallow dish, combine the cornstarch and flour.
2. In another shallow dish, beat the eggs.
3. Dip the chicken pieces in the beaten eggs, then coat them in the flour mixture.
4. In a large skillet or wok, heat about 1 inch of vegetable oil over medium-high heat.
5. Fry the chicken in batches for about 3-4 minutes on each side, or until golden brown and crispy. Drain on a paper towel-lined plate.
6. In a small saucepan, combine the pineapple, red and green bell peppers, garlic, ketchup, sugar, soy sauce, rice vinegar, cornstarch and salt. Heat the sauce over medium heat, stirring constantly, until it thickens.
7. In a large skillet or wok, toss the chicken with the sweet and sour sauce.
8. Serve over steamed rice and garnish with pineapple chunks and bell peppers.

And there you have it, the perfect Sweet and Sour Chicken that will make your taste buds dance. Now if you'll excuse me, I have to go solve another case. But before I go, let me leave you with one final piece of advice: don't be afraid to experiment with the recipe and make it your own. Happy cooking!