Sweet and sour chicken

Crispy chicken in a glossy, ketchupy sweet and sour sauce with peppers and pineapple. Better than the takeaway and cheaper too.

Ingredients

• 500 g Chicken breast, cut into chunks
• 60 g Cornflour, 40g for coating, 20g for the sauce
• 1 Eggs, beaten
• 50 ml Vegetable oil
• 3 g Salt
• 2 Peppers, cut into chunks
• 1 Onions, cut into chunks
• 0.5 Garlic, crushed
• 230 g Pineapple chunks (tinned), drained
• 60 g Ketchup
• 30 ml Rice vinegar
• 30 g Caster sugar
• 15 ml Soy sauce
• 300 g Jasmine rice

Method

1. Toss the chicken in the beaten egg, then in 40g of the cornflour mixed with the salt, until well coated.
2. Shallow-fry the chicken in the oil in batches until golden and crisp, then drain on kitchen paper.
3. In a jug, whisk the ketchup, vinegar, sugar, soy sauce, 150ml water and the last 20g cornflour.
4. Stir-fry the onion and peppers in the pan for a few minutes, add the garlic, then pour in the sauce and bubble until glossy and thick. Stir in the pineapple.
5. Boil the rice in salted water, drain and keep covered.
6. Toss the chicken through the sauce at the very last moment so it stays crisp, and serve on the rice.