1. Heat the vegetable oil in a large skillet over medium-high heat. Sear the chicken chunks until they are lightly browned on all sides. This usually takes about 5-7 minutes.
2. Transfer the browned chicken to the slow cooker.
3. In a medium bowl, whisk together the white vinegar, soy sauce, ketchup, brown sugar, cornstarch, garlic, ginger, and chicken broth until well combined.
4. Pour the sauce over the chicken in the slow cooker.
5. Add the diced mango, pineapple chunks, and sliced bell peppers to the slow cooker. Stir to ensure all ingredients are coated with the sauce.
6. Cover the slow cooker and set it to cook on low heat for 4-5 hours, or until the chicken is fully cooked and tender.
7. Before serving, taste the sauce and adjust seasoning with salt and pepper if necessary.
8. Serve the sweet & sour chicken hot over rice or quinoa, and garnish with fresh cilantro or green onions if desired.
Variations & Tips
For a spicier version, consider adding a chopped chili pepper or a dash of red pepper flakes to the sauce. If you prefer a vegetarian option, substitute the chicken with firm tofu or a mix of your favorite vegetables like carrots, snow peas, and broccoli. To deepen the flavor, try adding a splash of fish sauce or a tablespoon of hoisin sauce to the mix. Additionally, incorporating a handful of cashews or toasted sesame seeds right before serving can add an extra layer of texture and flavor.