– Tomato sauce – Tomato saucear – Sugar and corn flour – 150ml (¼ pt) chicken stock – Chicken breast – Egg – Salt and pepper – Oil, for frying – Pineapple and onion – Red and green pepper
1. 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.
2. Heat the oil in the wok on a high heat. 3. Dip the chicken pieces in the egg then dredge in the cornflour.
4. Fry the battered chicken pieces for 4-5 minutes or until crisp and light brown. 5. Heat 30ml (2 tbsp) vegetable oil in a clean wok, then fry the pineapple, onion and peppers for 3 minutes.
6. Add the chicken and sauce, stir and let the mixture bubble until it’s thickened.
7. Serve immediately with steamed rice.