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Stellantis May Abandon Brampton for Good: What It Means for Ontario Jobs

  Published August 18, 2026 With less than 24 hours left before Washington's 50% tariff deadline hits at 12:01 a.m. Wednesday, the headlines are all about cement, wine, and dairy. But the real fight holding up a deal is happening in the auto sector — and this week it collided with a story much closer to home: Stellantis is weighing whether to walk away from its Brampton, Ont. assembly plant for good. Put those two stories together and you get a clearer picture of what's actually at stake for Ontario workers, renters, and taxpayers than any tariff-deadline countdown can show on its own. The Trade Deal Is Stuck on Auto Rules, Not Wine or Cement Canadian and U.S. negotiators have been in Washington for a week trying to head off Trump's Section 338 tariffs — a rarely used trade law that, unlike earlier rounds, doesn't recognize USMCA certificates of origin for the goods it covers. Autos, alcohol, and dairy are all on the list, but autos are the sticking point. Canada is pu...
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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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