Crispy Sweet & Sour Chicken

1. Whisk cornflour, flour and baking powder in a medium-large bowl. Add water, egg and soy sauce and whisk until smooth, to form a batter. Season chicken with salt and pepper and mix into batter.
2. Pour enough oil into a wok so that it comes up about 3cm from the bottom. Heat on medium-high. When oil is hot, add chicken to the wok (do this in batches) and fry for 3-4 minutes, flipping halfway through, until golden brown and cooked through. Transfer to a rack set over a roasting dish and place in oven to keep warm while you cook the rest of the chicken.
3. Carefully remove all but 1-2 tablespoons oil from the wok. Add capsicum and onion and stir fry for 3-4 minutes, until tender. Stir in pineapple (add a little of the juice from the can if you like) and Barker’s Sweet and Sour Sauce. Simmer for a few minutes to warm through.
4. Stir chicken into sauce and veggies. Serve immediately on rice, topped with spring onions and sesame seeds, if using.

Tips

1. Chicken and sauce can be made ahead of time (don’t combine the two). Reheat chicken on a rack over a roasting dish at 180ºC for 10 minutes. Warm sauce in a pan or the microwave. Combine chicken and sauce just before serving.