Classic Sweet and Sour Chicken

1.In a large bowl, combine cornstarch, all-purpose flour, baking powder, salt, and black pepper.

2.In a separate bowl, whisk the egg and cold water together until well combined.

3.Gradually add the wet mixture to the dry ingredients, stirring gently to form a smooth batter without lumps.

4.Add the chicken chunks to the batter, ensuring each piece is well coated. Let it rest for 10 minutes.

5.Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 180°C (350°F).

6.Carefully drop the battered chicken pieces into the hot oil in batches, frying for 5-6 minutes or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.

7.In a large skillet or wok, heat 2 tablespoons vegetable oil over medium-high heat.

8.Add the bell peppers and onion, stir-fry for 3-4 minutes until slightly tender but still crisp.

9.Add the pineapple chunks and cook for another 1-2 minutes.

10.In a bowl, whisk together sugar, white vinegar, ketchup, and soy sauce until smooth.

11.Pour the sauce mixture into the skillet with the vegetables and pineapple. Bring to a simmer.

12.Add the cornstarch slurry to the sauce and stir continuously until the sauce thickens, about 1-2 minutes.

13.Season with salt to taste, then add the fried chicken pieces to the skillet.

14.Toss everything gently to coat the chicken evenly with the sweet and sour sauce.

15.Serve immediately over steamed white rice or noodles for a classic presentation.