Step 1: Chicken Sweet And Sour

Oil ½ Cup
Ginger (Chopped) ¼ Cup
Chicken Stock 1 Ltr
Chili Paste 2 Tbsp
Yellow Food Colour ¼ Tsp
Chicken Powder 2 Tsp
Tomato Ketchup 1 Cup
White Vinegar ¼ Cup
Sugar 2 Tbsp
Hot Sauce 4 Tbsp
Soya Sauce 2 Tbsp
Salt ½ Tsp

Step 2: Chicken Marination

Chicken Boneless Breast (Cubes Cutting) ½ Kg
Eggs 2 Small
Corn Flour Powder ½ Cup
Oil ¼ Cup

Step 3: Vegetables

Capsicums (Cubes Cutting) 2 Small
Onions (Cubes Cutting) 1 Small
Tomatoes (Cubes Cutting) 2 Seedless
Pineapples (Cubes Cutting) 1 Cup
Green Chilies (Cubes Cutting) (Optional) 5 To 6 
No’s

Step 4: Gravy Thickness

Corn Flour Solution ½ Cup

Instructions:

Chicken Marination & Frying Process

Rinse the chicken breasts and pat dry. Cut the chicken breasts into cubes form (it's easiest to do this if the chicken is partially frozen). Combine the chicken with the eggs, corn flour and oil. Marinate the chicken for 20 minutes. Heat a large wok over medium-high or high heat. When the wok is heated, add 2 tablespoons oil. Add the chicken. Stir-fry until the chicken turns white and is about 80 percent cooked through. Remove from the wok.

Cutting Of Vegetables

Rinse the vegetables first. Then cut all the vegetables in a cubes form.

Making Of Chicken Sweet & Sour Gravy

Heat up some oil by adding chopped ginger and cook it until it changes its colour to light brown. Add some red crushed chilies and a half bottle of tomato ketchup (depends upon gravy quantity). Make this paste about 5 to 8 minutes. Then pour down a jug of water followed by a pinch of yellow food colour, white vinegar, chili sauce, salt, chicken powder and sugar. It time to add fry chicken into a gravy stock pot. Cook until it starts simmering. Now add vegetables one by one like carrots first followed by capsicums, pineapples, onions and green chilies. Add some more white vinegar and tomato ketchup if needed after tasting. Sprinkle some black pepper over it. Now cover it by a lid for a few minutes. When it starts simmering add tomatoes. In the end add corn flour solution. The sauce will instantly start to thicken. Once it is of a good thick consistency, splash with a soya sauce. Stir together and adjust salt, simmer for 3 more minutes on low heat, then turn off the heat and serve over fried rice.

Cook Time: 30 To 40 Minutes.
Serve Hot.