Cut the chicken breast into bite-sized pieces

Mix with soy sauce and put in the fridge to chill whilst you make the sauce

Roughly chop the peppers and onions into bite-sized pieces

Heat 1 tsp oil in a large, non-stick pan

Add the peppers and onions and fry on medium heat for a couple of minutes

Add 1 tsp of cornflour and stir to coat the chicken and peppers

Then add the tinned pineapple and juice - stir

Next, add the ketchup, rice vinegar, oyster sauce and garlic paste

Stir to coat and bring to a simmer

Taste - then decide if you want to add 1 or 2 tbsp of honey, depending how sweet you like your sauce

Simmer for a couple of minutes then remove from the heat and set aside

Take the chicken out of the fridge, and place the marinated chicken in a bowl of 3 tbsp cornflour

Toss the chicken until coated - if you need to add more cornflour, do so

Heat a large, non-stick pan with oil - until the pan has a shallow layer of oil

Heat to a medium, then add the coated chicken

Cook the chicken for 5 minutes on each side - or until the batter is crisp and meat white inside

Remove the chicken from the oil and drain any excess oil on a piece of kitchen roll

Add the cooked chicken to the prepared sweet & sour sauce and serve with your favourite sides