Ingredients:

For the Chicken:

- 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg, beaten
- Vegetable oil, for frying

For the Sauce:

- 1/4 cup ketchup
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 tablespoon hoisin sauce
- 1 tablespoon tomato paste
- 1/2 cup water

For the Vegetables:

- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 small onion, cut into chunks
- 1 small carrot, sliced
- 1 clove garlic, minced

To Serve:

- Cooked white rice 



Instructions:

1. In a mixing bowl, combine the cornstarch, salt, and black pepper. Dip the chicken pieces into the beaten egg, then coat them with the cornstarch mixture, shaking off any excess.

2. Heat vegetable oil in a deep frying pan or wok over medium-high heat. Fry the coated chicken pieces in batches until they are golden brown and cooked through. Remove the cooked chicken and place them on a plate lined with paper towels to absorb excess oil.

3. In a separate bowl, whisk together all the sauce ingredients until well combined.

4. In the same pan or wok used to fry the chicken, add a little more vegetable oil if needed. Sauté the minced garlic until fragrant.

5. Add the onion and carrot to the pan and stir-fry for a couple of minutes until they start to soften.

6. Add the bell peppers to the pan and continue stir-frying for another 2-3 minutes.

7. Pour the prepared sauce over the vegetables in the pan, and let it simmer for a few minutes until the sauce thickens slightly.

8. Add the fried chicken to the pan, tossing everything together to coat the chicken and vegetables with the sweet and sour sauce.

9. Serve over cooked white rice.