| 2 | chicken breasts |
| 1 | egg |
| 80 g | cornflour |
| 1 pinch | salt |
| 70 g | vinegar |
| 110 g | sugar |
| 50 g | ketchup |
| 10 g | tomato purΓ©e (passata) |
| 15 g | soy sauce |
| 1 tbsp | vegetable oil |
| 6 | pineapple pieces |
| 1 | onion |
| Β½ | red bell pepper |
| Β½ | green bell pepper |
| 2 | scallions |
Slice the chicken into 3cm strips and season with salt and pepper. Mix with beaten egg and then mix in cornflour to coat and set to one side
Deep fry the chicken pieces taking care that they donβt stick for about 4 mins. Use a slotted spoon to remove and set aside (can go in warm oven)
Make the sauce, put vinegar and sugar in saucepan on low heat until sugar dissolves. Add remaining ingredients and mix with whisk on low heat, sauce is ready and can be set to one side
Heat wok on high heat, add peppers, onions and pineapple and fry for 1 minute. Add the sauce, stir in and then add the chicken and stir everything together. And the chopped scallions before serving
