Sweet & Sour Chicken

Pat the chicken dry and toss it with the cornflour, salt and black pepper until evenly coated.

Mix the ketchup, soy sauce, rice vinegar and brown sugar in a small bowl to make the sauce.

Heat the oil in a large wok or frying pan over medium-high heat. Fry the chicken in a single layer for 6–8 minutes, turning, until golden and cooked through.

Add the pepper and garlic, then stir-fry for 2 minutes until the pepper begins to soften.

Pour in the sauce and add the pineapple. Toss for 2–3 minutes until glossy and bubbling, adding a splash of water if it needs loosening.

Stir through the spring onions, check the seasoning, and serve with steamed rice.