• Vegetable oil, for shallow frying
• 1 egg white
• 1 tbsp soy sauce
• 2 tsp sugar
• 1 tsp sesame oil
• ¼ tsp white pepper
• 1 large chicken breast, cut into 2cm pieces
• 100g/3½oz cornflour
• ½ onion, roughly chopped
• 2 garlic cloves, finely chopped
• 1 red pepper, roughly chopped
• 10pineapple chunks from a tin

Method

1. To make the sweet and sour sauce, mix all the ingredients in a small saucepan with 120ml/4fl oz water. Bring to the boil and simmer until thick and glossy.

2. To make the crispy chicken and vegetables, mix the egg white, soy sauce, sugar, sesame oil and white pepper together in a large bowl. Add the chicken and toss to coat well.

3. Place the cornflour in another bowl and transfer the chicken to the bowl, tossing the chicken to make sure each piece is well coated. Add more cornflour if needed.

4. heat 1cm oil in a large deep saucepan over a medium heat and fry the chicken pieces, turning until crisp, golden and cooked through. Drain on kitchen paper.

5. Drain the oil from the pan, leaving 1 tablespoon in the pan then add the onion, garlic and pepper and fry for 2 minutes over a high heat.

6. Add the sweet and sour sauce, pineapple and half the chicken and heat through until piping hot. Serve with the rest of the chicken on top.