Ingredients

Method

Cut the chicken into bite size pieces and place in a bowl with the soy sauce the white pepper and the finely chopped garlic and leave to marinate in the fridge for about 30 minutes.

Prepare your vegetables ready for the stir frying. Slice the red onions into large slices/quarters. Cut the peppers into bite size pieces and do the same with the fresh pineapple. Cut the tomatoes into wedges. Try to keep all the vegetables the same size so that they cook evenly. Slice the spring onions into 1 inch pieces and add the white parts to the onions and keep the green parts for the garnish at the end.

Meanwhile you can make the sweet and sour sauce by putting the white vinegar, tomato sauce and soy sauce in a small saucepan together with the pineapple juice and the Chinese 5 spice powder. Heat the sauce on a medium to high heat. Make a slurry by adding some cold water to the two teaspoons of cornflour and add it to the sauce. This will thicken the sauce. When the sauce is thick and glossy remove the sauce from the heat and set aside.

Take your marinated chicken and put 100g of flour into the bowl with the chicken (and marinade) and coat all the chicken pieces with the flour. Pat the excess flour from the chicken pieces and place them on a plate. when all the chicken is coated, heat your oil for frying and when hot gently place a few pieces of chicken into the hot oil and fry until golden brown. Check one piece by cutting in half to check the chicken is cooked through. Place cooked chicken on a piece of kitchen towel and continue to cook the rest of the chicken pieces until all are cooked.

In a wok or large frying pan heat some oil and when hot add the onions and fry until slightly softened. Add the peppers and stir fry for a minute then add the tomatoes and pineapple. After another minute add the chicken and the sweet and sour sauce. stir to coat all the vegetables and chicken with the sauce . Garnish with the spring onion tops and serve with some boiled rice.