Sweet & Sour Chicken

Cut the chicken into bite-sized pieces. Chop the onion, red and green peppers into chunks and the pineapple into bite-sized pieces. Mince the garlic. In a small bowl, mix the ketchup, rice vinegar, soy sauce, sugar and water until combined. Cook the jasmine rice according to the packet instructions.

Place the cornflour or cornstarch in a bowl. Season the chicken with salt and black pepper, then dredge the pieces in the cornflour until evenly coated, shaking off any excess.

Heat most of the cooking oil in a large wok or frying pan over medium-high heat. Add the chicken in batches and fry for 4–5 minutes, turning occasionally, until golden, crisp and completely cooked through. Remove and drain on kitchen paper.

In the same pan, add a little more cooking oil if needed. Add the onion and garlic and stir-fry for 1 minute until fragrant. Add the red and green peppers and pineapple and stir-fry for 2–3 minutes until just tender but still crisp.

Give the prepared sweet-and-sour sauce a quick stir and pour it into the pan. Bring to a simmer and cook for 1–2 minutes until glossy and slightly thickened.

Return the fried chicken to the pan and toss everything together until the chicken is thoroughly coated in the sweet-and-sour sauce and heated through. Serve immediately with steamed jasmine rice and garnish with sliced spring onions and sesame seeds if using.