Scrunchy Sweet and Sour Chicken

Ingredients:

• 2 egg yolks
• 2 tbsp cornstarch
• salt and ground black pepper
• 4 boneless chicken breast halves, cubed
• vegetable oil

For the sweet and sour sauce:

• 1 onion, sliced
• 1 small red pepper, cut into 1 inch pieces
• 1 small orange pepper, cut into 1 inch pieces
• 1 lb can pineapple cubes in natural juice
• 1 tbsp cornstarch
• 2 tbsp tomato ketchup
• 2 tbsp light soy sauce
• 1 tbsp white wine vinegar
• handful of fresh cilantro leaves, to garnish

Method:

1. Mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper.
2. Heat 2 inches of oil in a wok or deep frying pan. Add the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. Drain on paper towels.
3. Empty the oil from the wok to leave a thin coating in the pan. Stir-fry the onion and peppers over a high heat for 3 minutes.  
4. Drain the pineapple cubes (reserving the juice), add to the pan, and cook for a minute or two.
5. In a separate bowl, mix together the cornstarch and a little of the pineapple juice to form a paste, then stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water.
6. Pour this into the pan and bring to a boil, stirring until the mixture thickens.
7. Stir the chicken pieces into the pan and simmer for 5 minutes until cooked through.
8. Check the seasoning then divide between bowls.
9. Scatter the cilantro on top and serve.