Ingredients

• 500g chicken thighs cut into bite size pieces
• 1 egg beaten
• 100g cornflour
• 1 tsp Chinese 5 spice
• 1 onion large dice
• 1 red pepper large dice
• 1 green pepper large dice

Sweet and sour sauce:

• 2 tbsp. Tomato Ketchup
• 2 tbsp. sweet chilli sauce
• 2 tbsp. Dark soy sauce
• 50ml Rice wine vinegar
• 50g caster Sugar
• 50ml Orange juice

Spring onion to serve

Method

1. Place the diced chicken into a bowl along with some salt and a beaten egg, mix well to coat. In a separate bowl, mix the cornflower and five spice, then dredge the chicken through until fully coated. Tap off any excess then fry the chicken in oil heated to 180 C for about four minutes or until the chicken reaches an internal temperature of at least 75c. I like to do this in two batches as not to overcrowd the pan. Remove the oil and drain on some kitchen paper.
2. Stir fry the peppers and onion for a couple of minutes, then add the sauce ingredients. Bring up to a simmer and reduce until thickened, then toss through the crispy chicken. Finally garnish with some freshly chopped spring onion and serve with some fried rice.