Sweet & Sour Chicken With Jasmine Rice

Begin by rinsing the jasmine rice under cold water until the water runs clear. Bring a pot of water to boil, add the rice, reduce the heat to a simmer, cover, and cook until the rice is tender and the water is absorbed, approximately 15-18 minutes. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.

Prepare the vegetables and fruits by slicing the carrot, cutting the red onion into wedges, chopping the red capsicum coarsely, slicing the spring onion, cutting the pineapple into bite-sized pieces, and finely chopping the garlic. Adjust the amount of fresh red chilli according to taste.

In a bowl, mix together corn flour, plain flour, and baking powder with a pinch of salt. Add water to create a thick batter, suitable for coating the chicken pieces. Coat the coarsely chopped chicken breast thoroughly in the batter.

Heat 2 tablespoons of vegetable oil per person in a large frying pan or wok over medium-high heat. Once hot, add the battered chicken pieces, frying them until golden brown and cooked through, about 5-7 minutes per side. Remove the chicken and set aside.

In the same pan, add another tablespoon of vegetable oil if needed. Sauté the garlic, red onion, carrot, and red capsicum for about 2-3 minutes, or until they start to soften.

Add the pineapple pieces to the pan along with the sweet & sour sauce. Reduce the heat to medium, and allow it to simmer for about 5 minutes, stirring occasionally.

Return the cooked chicken to the pan, mixing it well with the vegetables and sauce. Cook together for an additional 2-3 minutes, ensuring the chicken is well coated in the sauce.

Serve the sweet and sour chicken hot, garnished with sliced spring onions and fresh red chilli (if using), alongside the fluffy jasmine rice.