First prepare the sauce by putting the caster sugar, white wine vinegar, soy sauce, chicken stock and tomato ketchup in a small saucepan. Stir and bring to a boil. Reduce to a very low heat and leave until later.

Add the chicken pieces and the beaten egg to a large zip lock bag. Seal and shake to coat the chicken. Then add the cornflour to the bag, shaking again to lightly coat all the chicken pieces. Alternatively you can do the technique of dipping individual pieces in the flour, egg and then back to the flour.

Heat a large pan or wok with the oil. Add the coated chicken. Fry over a medium heat for a couple of minutes on each side until the coating begins to crisp. Add the pepper and pineapple chunks. Continue to cook over a medium heat until the chicken is golden brown and cooked through.

Add the sauce to the chicken and peppers. Cover and reduce the heat down to a simmer and allow the juices to soak into the chicken for a few minutes. Serve with rice. Top with the sliced spring onions as a garnish. Enjoy!