Sweet and sour chicken

Method

1. 1

   Toss the chicken with the 2 tsp soy sauce and the Shaoxing wine and set aside.

2. 2

   Whisk the vinegar, ketchup, sugar, 1 tbsp soy sauce and water together in a bowl. Mix the cornflour for the sauce with the cold water in a cup.

3. 3

   Pour the oil into the heavy saucepan, no more than a third full, and heat it to 175°C.

4. 4

   Stir the egg into the chicken, then add the cornflour and plain flour and toss until every piece is thickly coated.

5. 5

   Fry the chicken in 3 batches, turning the pieces, until pale golden and cooked through. Each batch takes about 5 minutes.

   15 min
6. 6

   Lift each batch onto the rack and let the oil come back to 175°C before the next.

7. 7

   Return all the chicken to the oil for a second fry until deep golden and very crisp, then drain on the rack.

   2 min
8. 8

   Heat 1 tbsp of the frying oil in the wok over high heat and stir-fry the onion and peppers until bright and just tender-crisp.

   2 min
9. 9

   Add the garlic and pineapple and stir-fry until the garlic is fragrant.

   1 min
10. 10

    Pour in the sauce, bring to the boil, then stir in the cornflour mixture and cook until thick and glossy.

    1 min
11. 11

    Add the chicken, toss quickly to coat and serve at once while the coating is still crisp.