• Chop up the chicken into little bite size portions, place in a bowl, and add all the marinade ingredients in. Mix thoroughly, and leave aside while you get the other ingredients ready.
  500 g chicken breasts, 2 tsp light soy sauce, 2 tsp Shaoxing rice wine/dry sherry, 1 Tbsp cornflour, 1 pinch white pepper
• Chop up the garlic fairly finely.
  2 cloves garlic
• Slice the capsicums (bell peppers) up into roughly 2.5cm (1in) squares.
  ½ a red capsicum, ½ a green or yellow capsicum
• Slice the spring onions (scallions) into 5cm (2in) lengths.
  4 spring onions

Sauce

• Mix all the sauce ingredients in a medium bowl and set aside.
  1 Tbsp light soy sauce, 1 Tbsp dark soy sauce, 3 Tbsp rice vinegar, 2 Tbsp ketchup, 1 tsp white sugar, 2 tsp cornflour, 125 ml pineapple juice from the can

Cooking the sweet and sour chicken

• Heat 1 Tbsp of the sesame oil in a large wok on high heat, and when almost smoking, brown the chicken pieces for about 2 minutes, turning and flipping. We are not cooking the chicken, just adding a touch of colour and flavour, so lightly browned is what we are after. Tip out onto a plate.
  2 Tbsp sesame oil
• Heat the second Tbsp of oil in the same wok, still on high heat, it'll only take a few seconds. Then fry the garlic, peppers and spring onions (scallions) for 30 seconds.
• Add the sauce, stir and bring to a boil.
• When the sauce is bubbling at the edges, add the chicken, stir, and bring back to a boil. Then lower the heat down and simmer for 5 minutes or until the chicken is cooked through. As we are using small chicken breast portions, 5 minutes should be enough. That's it, serve hot.