Sweet and Sour Chicken

A Chinese Favourite!

Homemade crispy sweet and sour chicken with a better than takeout sauce made from store cupboard ingredients!

for the chicken:

100ml	vegetable oil
2 medium	eggs, beaten
3 tbsps	cornflour
100g	plain flour
2 tsps	paprika
½	salt
½	black pepper
3	chicken breasts, cut into bit sized pieces
for the sauce:
1 tbsp	vegetable oil
1 large	white onion, cut into chunks
1	red pepper, cut into chunks
1	green pepper, cut into chunks
2 tsps	garlic granules
150ml	tomato ketchup
2 tbsps	white vinegar
6 tbsps	brown muscovado sugar
475 tin	pineapple chunks in juice

Heat the 100ml oil in a large pan untill hot.
While the oil is heating, place the egg in one shallow bowl and the cornflour in another. Then in another add the plain flour, paprika, salt and pepper and mix together.
Next dredge the chicken peices in the cornflour, followed by the egg then finally coat in the seasoned flour. Once all are done add to the hot oil in batches and cook for around 5 minutes – untill chicken is golden brown and cooked through out. Remove from the pan and place on a plate lined with kitchen roll to soak up any excess oil, leave to one side.
Now start the sauce – in a large frying pan/wok on a medium heat add the vegetable oil – once hot add the onions and peppers, cook untill starting to soften – Season with the garlic granules.
Once softened add in the tomato ketchup, vinegar, sugar and the tinned pineapple (including the juice) and stir everyting together. Bring to a simmer and allow to cook for around 15 minutes untill slightly thickened.
Now transfer the cooked chicken to the pan with the sauce and toss to make sure its fully coated then serve.