Ingredients

The following ingredients have 4 Servings
  • 60ml (4 tbsp) tomato sauce
  • 45ml (3 tbsp) white vinegar
  • 60ml (4 tbsp) sugar
  • 150ml (¼ pt) chicken stock
  • 10ml (2 tsp) corn flour
  • 600g (1½lbs) chicken breasts, sliced into strips
  • 2 eggs, whisked
  • 90g (3oz) cornflour
  • Salt and pepper, for seasoning
  • Oil, for frying
  • 30ml (2 tbsp) vegetable oil
  • ½ pineapple, peeled, stalk removed and cut into bite-sized pieces
  • 1 large onion, peeled and cut into bite-sized pieces
  • 1 red pepper, washed, peeled and cut into bite-sized pieces
  • 1 green pepper, washed, peeled and cut into bite-sized pieces

Instruction

  • First make the sweet and sour sauce by combining the tomato sauce, vinegar, sugar, chicken stock and corn flour in a small saucepan over a low heat. When all the ingredients have come together to form a smooth sauce, remove from the heat and set aside.
  • Heat the oil in the wok on a high heat.
  • Dip the chicken pieces in the egg then dredge in the cornflour.
  • Fry the battered chicken pieces for 4-5 minutes or until crisp and light brown. Remove the meat from the wok and drain. You might need to do this in batches.
  • Heat 30ml (2 tbsp) vegetable oil in a clean wok, then fry the pineapple, onion and peppers for 3 minutes.
  • Add the chicken and sauce, stir and let the mixture bubble until it’s thickened.
  • Serve immediately with steamed rice.