Sweet & Sour Chicken With Jasmine Rice

Bring a saucepan of salted water to the boil.

Chop the chicken breast into bite-sized chunks.

Coarsely chop the red capsicum into chunks.

Thinly slice the spring onion, red chilli and carrot along the diagonal.

Finely chop the garlic.

Cut the pineapple into bite-sized chunks.

Cut the red onion into wedges.

In a bowl, mix together the plain flour, cornflour, baking powder and a little water to make a thick slurry.

Add the chicken to the batter and coat.

Make sure the chicken is well coated.

Add the rice to the boiling water.

Heat 2/3 of the vegetable oil in a wok or frying pan (enough oil to shallow fry).

Shake off the batter from the chicken and drop (in batches) into the oil.

When cooked transfer the chicken out on a plate lined with paper towel to soak the excess oil.

Add the remaining oil to the pan/wok.

Add the garlic and saute until fragrant.

Add the capsicum, onion and carrot and stirfry.

Add the sweet and sour sauce and pinapple. Add the red chilli if you like things spicy!

Bring the sauce to the boil.

Add the chicken and stir to coat the chicken. Stir-fry until cooked through.

Drain the rice and distribute among serving plates.

Serve the sweet and sour chicken with the rice and garnish with spring onion.