Sweet and Sour Chicken

Method

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1. 1Toss the chicken with the egg, soy sauce, salt and pepper and leave for 10 minutes. Meanwhile, mix the sauce ingredients (pineapple juice, ketchup, vinegar, sugar, soy sauce) in a bowl.
2. 2Combine the cornstarch and flour in a wide bowl. Coat the chicken pieces one by one, shake off the excess and lay them on a tray.
3. 3Heat the oil in a deep pot to 170 °C (a piece of chicken should be surrounded by lively bubbles straight away). Fry in two or three batches without crowding for 5-6 minutes, until pale golden and cooked through.
4. 4For an extra-crisp coating, raise the heat to about 185 °C and fry all the chicken together for 1 more minute. Drain on a wire rack rather than paper towels.
5. 5Heat 1 tbsp oil in a large pan or wok over high heat and stir-fry the onion and peppers for 2-3 minutes, until bright but still crunchy. Add the garlic and stir for 30 seconds.
6. 6Pour in the sauce mixture and bring to a boil. Stir in the cornstarch slurry and cook for 1 minute, until the sauce is thick and glossy.
7. 7Add the pineapple and fried chicken and toss quickly for 30 seconds to coat. Serve right away with rice, before the coating loses its crunch.