Sweet and Sour Chicken with Pineapple

• 2 Chicken Breast, cut into bite-size pieces
• 230 g Pineapple Chunks, tinned, juice reserved
• 1 Onion, peeled and cut into wedges
• 1 Red Pepper, chopped into chunks
• 1 Yellow Pepper, chopped into chunks
• 1 Water Chestnuts, tin, drained
• 2 Garlic, cloves, grated
• 1 tbsp Fresh Ginger, peeled and grated
• 0.5 tbsp Baking Powder
• 2 tbsp Korean Hot Sauce
• 2 tbsp White Wine Vinegar
• 2 tbsp Tomato Ketchup
• 1 tbsp Dark Soy Sauce
• 1 tbsp Cornflour
• Spring Onions, sliced, for garnish
• Vegetable Oil, for frying

Instructions

1. 1
   Place chicken pieces in a bowl and toss with baking powder until evenly coated. Cover and refrigerate for 30 minutes. After marinating, rinse chicken in a colander to remove excess baking powder, then pat dry with paper towels.
2. 2
   Make the sauce: In a mixing jug, whisk together Korean hot sauce, white wine vinegar, ketchup, dark soy sauce, grated garlic, grated ginger, cornflour, and reserved pineapple juice until well combined. Set aside.
3. 3
   Heat 2 tablespoons of vegetable oil in a wok or large frying pan over medium-high heat. Add chicken and cook for 4-5 minutes until golden brown and cooked through. Remove to a plate.
4. 4
   Add another tablespoon of oil to the pan if needed. Add onion wedges, peppers, and water chestnuts. Stir-fry for 3-5 minutes until vegetables begin to soften but still retain some crunch.
5. 5
   Return chicken to the pan and pour in the prepared sauce. Increase heat to high and stir to coat all ingredients. Add pineapple chunks and cook for 1-2 minutes until sauce is thickened and bubbling. Taste and adjust seasoning if needed.
6. 6
   Serve hot over steamed rice or noodles, garnished with sliced spring onions.