Sweet and Sour Chicken

Ingredients
700g chicken breast fillets sliced lengthways
200g self-raising flour
150ml cider
One tablespoon veg oil
One red pepper diced
One green pepper diced
Half a pineapple, diced
One onion peeled and diced
For the sauce:

Two tablespoons of soy sauce
One tablespoon honey
Two tablespoons cornflour mixed with equal parts water
100ml tomato ketchup
100ml chicken stock
One tablespoon sherry
One red chilli, sliced
Two cloves of garlic peeled and grated
3cm ginger peeled and grated
To serve:

Four spring onions sliced
One small bunch of coriander
Boiled rice
Vegetable oil for frying
Method
Prepare all of the vegetables by peeling and dicing them into even chunks, then slice the chicken into lengthway strips.

Combine the flour and cider in a large bowl, then coat the chicken strips in the mixture. Prepare a large, deep non-stick frying pan with plenty of oil ready to deep fry the chicken.

Cook at 170C for two to three minutes then carefully drain the meat using a sieve or similar to lift it out of the hot oil.

Heat a separate, large non-stick pan until hot and gather the sauce ingredients. Add the soy, honey, ketchup, sherry and stock, then bring it all to a boil.

Allow the sauce to simmer for four to five minutes. This is crucial as it is where the liquid turns into a thicker, sticky glaze.

Thicken with the cornflour and mix well to ensure there are no lumps, after which the sauce is ready to be brought back to boiling point.

Mix in the vegetables and chicken to coat all over, then spoon the finished dish onto a platter. Top with spring onions and coriander along with a side of steamed rice.