Easy Mandarin Chicken

Easy to make, not too sweet sauce and tender chicken. Thank you My Biscuits are Burning

1-1/2 lbs. boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1/3 cup cornstarch
2 eggs, beaten
1/4 cup pineapple juice
1 tsp. soy sauce
1/3 cup vinegar (I used rice vinegar)
3/4 cup sugar
3 Tablespoons ketchup
1/2 teaspoon salt

• Whisk together sauce ingredients: pineapple juice, soy sauce, vinegar, sugar, ketchup and salt. 
• Set aside near stovetop until needed.
• Cut chicken into bite size pieces. 
• Beat eggs in a shallow bowl with a fork; set aside. 
• Pour cornstarch into a shallow bowl and roll chicken in it. 
• When coated, dip chicken in beaten eggs.
• Heat just enough oil to cover the bottom of a non-stick skillet on medium-high heat. 
• Place coated chicken pieces into the pan and heat until brown.
• Pour sauce made earlier onto the browned chicken. 
• Simmer chicken with the lid covering only half of the pan to let the heat escape.
• Simmer 20-30 minutes, stirring often, until sauce thickens. 
• Serve with rice