Sweet and Sour Chicken

Sweet and Sour Chicken 3 - 4 pounds boneless chicken my preference is thigh meat 1 tablespoon cornstarch ½ teaspoon seasoned salt ¼ teaspoon pepper 1 - 2 tablespoons oil my preference is olive oil 18 ounce jar pineapple preserves or 2 cups homemade 12 ounce jar chili sauce or 1 ½ cups homemade Cut chicken into bite sized pieces and pat dry with a clean towel. In a small bowl, whisk together starch, seasoned salt, and pepper. Coat chicken in starch mixture. Coat skillet with a thin layer of oil and brown chicken over medium heat. Make sure chicken is cooked in a single layer in the skillet. If you’re using a smaller skillet this can be done in batches, otherwise too much liquid will end up in the pan and it will not brown. Set chicken aside. Blend together preserves and chili sauce until smooth using a stick blender or traditional upright blender. (If you don’t want a smooth sauce, you can skip this step). Add sauce mixture to hot skillet and stir constantly until heated through. Reintroduce chicken to skillet and stir to coat completely in sauce.