Sprinkle the chicken with salt and pepper, let sit for 15 minutes.
Meanwhile, make the sauce. In a small bowl, mix together the tomato ketchup, water, vinegar and sugar. Set aside.
Add the beaten egg to the chicken and mix well. Coat the chicken evenly with cornflour. Set aside on a clean plate.
Heat a large frying pan with 125ml oil over high heat. Fry the chicken until both sides turn brown, about 2-3 minutes. Reduce the heat to medium and continue to cook until the chicken is cooked through, 2-3 minutes more. Drain and set aside.
Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the onion with 1 teaspoon salt until soft, 3-4 minutes. Stir in the peppers and pineapple, mix well. Stir in the sauce and heat through, 1-2 minutes. Finally, add the chicken and mix well, serve hot.
This was a beautiful dish and so simple to make. The coating on the chicken was fabulous and the sauce was perfect. Only I will make a little more of the sauce next time. It went down a treat in my house and I'll defiantly be making again. I served it with egg noodles which I threw into the pan for the last 5 minutes. - 26 May 2015
I made this for dinner last night and it was DELICIOUS!! It was as tasty as a take-away but it didn't leave the sticky mouth and thirst that a take away does. I'll definitely be making this again. - 19 Dec 2014