Serves 2
INGREDIENTS
300g boneless and skinless chicken breast, cut into bite size cubes
* Chanchan spice seasoning
* 1 tablespoon Shaoxing wine (optional)
* 2 cloves garlic, finely chopped
* 1 onion diced
* 1 green / Red bell pepper, seeded and cut into squares
* 1 small tomato, cut into wedges, optional
* 1 stalk scallion, cut into 2-inch lengths
* Vegetable oil, for deep frying

BATTER:

* 200g tablespoons potato starch or cornflour
* 2 eggs beaten in a bowl

SWEET AND SOUR SAUCE:
* 3 tablespoons ketchup
* 100ml fresh orange juice
* 1/2 teaspoon Lea and Perrins Worcestershire sauce
* 1/4 teaspoon Chinese rice vinegar
* 1 tablespoon honey
* 3 tablespoons of chicken stock or water
* 1/2 teaspoon potato starch
* 3 dashes white pepper powder
* Salt to taste or dash of soy sauce

INSTRUCTIONS
1. Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine, seasoning. Egg for 5 minutes. Put potato starch in a bowl and add the chicken cubes into and rub to coat all pieces.
2. Mix all the sweet & sour sauce ingredients in a jug and whisk until combined.
3. Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
4. Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet & sour sauce mix into the wok and bring it to boil. Toss in the crispy chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.

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