Step 1

Preheat your oven to 190C/375F (fan).

Step 2

Take your chicken thigh fillets, trim off the excess fat, and cut into bite-sized chunks. Put to one side.

Step 3

In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.

Step 4

Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.

Step 5

Drizzle the oil over the chicken in the bowl and mix it all up. You should end up with the chicken pieces looking well-coated and quite sticky.

Step 6

Place the chicken into a large, low-sided baking dish or tray in a single layer. Try not to bunch the chicken together. The more room it has, the more crispy it will get. I use a set of tongs to separate the pieces, so they're not stuck together.

Step 7

In a second baking dish (this one needs to be medium or high sided to hold the sauce later) place the onion and bell pepper and drizzle with a tbsp of oil.

Step 8

Place the tray with the chicken at the top of the oven and the tray with the vegetables in the middle of the oven. Cook for 10 minutes.

Step 9

Meanwhile make your sauce. Add the tomato ketchup and cornflour (cornstarch) to a small bowl mix together to combine. Then stir in the remaining sauce ingredients (including the pineapple chunks).

Step 10

After the chicken and vegetables have been in the oven for 10 minutes. Take the veggies out of the oven and pour over the sauce. Place back in the oven and cook along with the chicken for a further 10-15 minutes - until the chicken is fully cooked and browned and the sauce is bubbling.

Step 11

Add the cooked chicken to the sauce dish stir it all together and serve.