Sweet & Sour Style Chicken

Halve, peel and thinly slice the red onion. Halve the pepper, remove the core and thinly slice. Chop the slices into 3 pieces. Trim the spring onion and thinly slice. Peel and grate the garlic (or use a garlic press). Put the cornflour in a large bowl and add a pinch of salt and pepper. Add the chicken pieces to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands after handling raw chicken.

Heat a drizzle of oil in a large frying pan back on medium-high heat and add a drizzle of oil. When hot, add the chicken and fry, turning frequently until golden on each side, 6-7 mins. Meanwhile, put the ketjap manis and rice vinegar in a bowl with the water (see ingredient list for amount) and stir together. Once the chicken is golden, add the veg back into the pan and stir together for another minute.

Add the red pepper with a pinch of salt and pepper. Fry until the pepper is beginning to soften, 3 minutes stirring occasionally. Add the red onion to the pepper along with a drizzle of oil. Cook until the onion has softened, 3 minutes , stirring occasionally. Add the garlic, cook for 1 minute more.

Pour the sauce you just mixed into the pan with the chicken and veg. Stir together and simmer, stirring occasionally until the mixture has reduced slightly and is looking a little sticky, and the chicken is cooked, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Remove the pan from the heat.