Step 1

Heat the oil in the pan on medium-high heat whilst you prepare everything else.

Step 2

Prepare the vegetables for the dish.

Step 3

Prepare the chicken. Cut 1.5 inch strips. Season the meat with about 1/2 tsp salt and sprinkle of white pepper. Pour half a beaten egg in and coat the chicken pieces. Then mix in the potato starch (or cornflour) and coat the pieces again.

Step 4

To make the sweet and sour sauce: In a saucepan pour the vinegar and add the granulated sugar in, heat these up on a low heat until the sugar dissolves.

Step 5

Add the ketchup, tomato puree and Worcester sauce and mix. Put this to one side as the sauce is now complete and ready.

Step 6

Turn the oil to low heat. Take your chicken pieces and place them individually into the oil. Move them around, with a wooden spatula or wooden chopsticks, so they don't stick to each other. Fry them for 3 minutes.

Step 7

When the chicken pieces start to float, turn the heat to high and fry for an extra 1 minute. Use a slotted spoon and take the pieces out onto a plate and leave on the side for now.

Step 8

To put the dish together. Heat wok on high heat. Add 1 tbsp vegetable oil.

Step 9

Add in peppers , onion and pineapple and fry for 1 minute.

Step 10

Take the sauce and add in 1 tsp of potato starch (or cornflour) and mix in. Add sauce to the pan and cook for 1 minute.

Step 11

Add chicken pieces to the pan and stir everything together. Once everything is coated with sauce, it is ready to serve.

Step 12

Extra Notes: Served with boiled rice.