Step 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. When all the ingredients have come together to form a smooth sauce, remove from the heat and set aside.

Step 2

Heat the oil in the wok on a high heat.

Step 3

Dip the chicken pieces in the egg then dredge in the cornflour.

Step 4

Fry the battered chicken pieces for 4-5 minutes or until crisp and light brown. Remove the meat from the wok and drain. You might need to do this in batches.

Step 5

Heat 30ml (2 tbsp) vegetable oil in a clean wok, then fry the pineapple, onion and peppers for 3 minutes.

Step 6

Add the chicken and sauce, stir and let the mixture bubble until it’s thickened.

Step 7

Serve immediately with steamed rice.