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The 4% Rule Just Dropped to 3.9% — But Your RRIF Doesn't Care

  Published August 5, 2026 Morningstar's newest research says retirees can safely start withdrawing 3.9% a year. Ottawa's RRIF rules don't ask what's "safe" — they just tell you how much to take out, whether the math agrees or not. For years, the shortcut retirees leaned on was simple: take out 4% of your portfolio in your first year of retirement, bump it up with inflation every year after, and your savings should last three decades. Morningstar's 2026 State of Retirement Income report just trimmed that number to 3.9%. On its own, that's a small adjustment. On a $500,000 portfolio, it's the difference between withdrawing $19,500 or $20,000 in year one. But for Canadians, the number that actually controls the withdrawal isn't Morningstar's — it's the Canada Revenue Agency's. And once your RRSP becomes a Registered Retirement Income Fund, the CRA's required minimum can blow right past whatever a "safe" withdrawal rate i...
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Sweet and Sour Chicken Recipe

 


Crispy, tangy, and just the right amount of sweet—this sweet and sour chicken is a family favorite that’s easy to make at home.

Ingredients

For the Sauce:

  • 1 cup pineapple juice

  • ½ cup distilled white vinegar

  • ½ cup sugar

  • 3 tablespoons ketchup

  • 2 tablespoons soy sauce

  • ¼ teaspoon crushed red pepper flakes

  • 1½ tablespoons cornstarch

For the Chicken:

  • ½ cup all-purpose flour

  • ½ cup cornstarch

  • 1 teaspoon baking powder

  • ¼ teaspoon baking soda

  • 1 heaping teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • ⅔ cup water

  • 1½ tablespoons vegetable oil (plus more for cooking)

  • 1 pound chicken tenderloins or boneless, skinless chicken breasts, trimmed and cut into 1-inch (2.5 cm) chunks

For Finishing the Dish:

  • 1 tablespoon vegetable oil

  • 2 red bell peppers, cut into 1-inch (2.5 cm) pieces

  • 1 small red onion, cut into 1-inch (2.5 cm) chunks

Instructions

Make the Sauce:

  1. In a medium saucepan over medium heat, whisk together pineapple juice, vinegar, sugar, ketchup, soy sauce, and red pepper flakes.

  2. Bring to a boil, then reduce heat to medium and cook, uncovered, for 8 minutes.

  3. In a small bowl, mix cornstarch with 1½ tablespoons cold water. Whisk this into the sauce.

  4. Cook for 1 more minute until the sauce thickens and turns glossy. Remove from heat and set aside.

Prepare the Batter & Coat the Chicken:

  1. In a large bowl, whisk together flour, cornstarch, baking powder, baking soda, salt, and pepper.

  2. Add water and 1½ tablespoons vegetable oil. Mix until smooth.

  3. Toss chicken chunks in the batter until evenly coated.

Pan-Fry the Chicken:

  1. Line a plate with paper towels.

  2. Heat 1 inch (2.5 cm) of vegetable oil in a deep skillet or wok over medium-high heat (around 350°F/175°C).

    • Tip: Use a larger skillet for fewer batches or a smaller one with less oil.

  3. Using forks, gently place battered chicken pieces into hot oil, ensuring they don’t stick together.

  4. Fry for 2 minutes per side, turning once, until golden brown and crispy.

    • Check doneness by cutting open a piece.

  5. Transfer cooked chicken to the paper towel-lined plate to drain.

Stir-Fry the Vegetables:

  1. In a clean skillet or wok, heat 1 tablespoon vegetable oil over medium-high heat.

  2. Add bell peppers and onion, stir-frying for 3–4 minutes until tender but crisp.

Finish & Serve:

  1. Reheat the sauce over medium heat.

  2. Combine chicken with vegetables in the skillet. Gradually pour sauce over the mixture and toss to coat. (Optional: Serve the sauce separately for dipping to maintain crispiness.)

  3. Serve immediately and enjoy!


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