Slice your chicken into small cubes and add to a bowl. Add the seasonings and give it a good mix.

Add flour to the marinated chicken and mix well.

Add the cornstarch to a separate bowl then add the marinated chicken to the mix, toss through and set aside (this step is key to make sure all of the pork is coated well).

Chop your onion, peppers and pineapple rings into 3cm pieces.

Slice your carrot into ½ cm pieces.

Add the seasonings for the sweet and sour sauce to a bowl and stir well.

Season your wok with oil on medium-high heat by pouring a ladle of veg oil into the wok, swirl around then pour away and set aside for the next step.

Deep fry the chicken in two batches to ensure even cooking. Add 1 litre oil to the wok on medium heat, when the temperature is 180°C, add the chicken and fry for 2 mins. Turn the heat to high and fry for 2 mins then turn to low and fry for another 1 min. Once golden and crispy, remove the chicken from the oil and set aside on paper towels to soak up the excess oil.

Repeat again for the remaining batch of chicken, double fry using the same method as this technique ensures crispy but tender chicken.

Pour 2 tbsp of oil into a clean wok then add the onion, pepper and pineapple rings, fry for 2 mins on medium heat.

Pour in your prepped sauce, stir well and cook for 2 mins. Add in the fried chicken, give it a good toss and enjoy with a portion of egg fried rice (recipe for fried rice is on my reels).