Sweet And Sour Chicken

	Marinade	Sauce
300 g Chicken breast 150 g Pineapple(preferable fresh) 40 g Bell pepper 3 pcs Dried chillies 1 stalk Spring onion 4 g Minced garlic 20 g Egg Cornstarch Frying oil	10 g Cornstarch 1 g Chicken bouillon 1 g Salt 10 g Egg 6 ml Jiafan rice wine	10 ml White vinegar 20 g Ketchup 35 g Sugar 3 g Salt Pinch of white pepper powder

1. Cut the chicken breast into slices. Mix with marinade for 20 minutes. Cut the bell pepper into pieces.
   
   
2. In a sauce bowl, combine the ingredients for the sauce and set aside. Heat up a wok half filled with frying oil, dip the chicken slices into the egg, then coat with corn starch. Deep fry them until crispy and lightly golden in colour.
   
3. Heat oil in skillet or wok to 180C/355F. Add in garlic, dried chillies and spring onion, stir until fragrant. Add in pineapple and bell pepper, pour in the prepared sauce and stir briefly. Add in fried chicken and stir to blend thoroughly.