Sweet And Sour Chicken

Ingredients

• 2 boneless chicken breasts
• 2-3 tinned pineapple slices, drained with the syrup reserved, and cut into 1 inch pieces
• 3 tablespoons oil + for deep frying
• ½ cup refined flour (maida) 
• ½ teaspoon baking powder
• ¼ cup corn flour
• Salt to taste
• Crushed black peppercorns to taste
• 1½ tablespoons white vinegar                    
• 1½ tablespoons finely chopped ginger
• 1½ tablespoons finely chopped garlic
• 3-4 fresh red chillies, diagonally sliced
• 2 tablespoons brown sugar
• ¼ cup tomato ketchup
• 1 tablespoon cooking wine
• 1 teaspoon dark soy sauce
• 1 cup mixed coloured capsicum triangles (red capsicum and green capsicum)
• 1 medium onion, cut into 1 inch pieces and layers separated
• 2 tablespoons corn flour slurry
• Chopped spring onion greens for garnish

Method

1. Heat sufficient oil in a wok.
2. Cut chicken breasts into 1 inch pieces and transfer into a bowl. Add refined flour, baking powder, corn flour, salt, black pepper powder, 1 tablespoon vinegar and ½ cup water and mix well. 
3. Slide chicken pieces gently into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
4. Heat 3 tablespoons oil in another wok, add ginger, garlic and red chillies, mix and sauté for 1 minute. 
5. Add 2 cups reserved tinned pineapple syrup, mix well and cook till it comes to a boil.
6. Add brown sugar and tomato ketchup, mix well and cook for 1-2 minutes. 
7. Add cooking wine, ½ tablespoon vinegar and dark soy sauce, mix and cook for 30 seconds. Add mixed coloured capsicums, pineapple pieces and onion, mix well and cook for 1-2 minutes.
8. Add fried chicken pieces and mix till each chicken piece is well coated with the mixture.
9. Add salt and crushed black peppercorns and corn flour slurry, mix and cook till the mixture thickens. 
10. Transfer into a serving bowl, garnish with spring onion greens and serve hot.