Almost every body will order sweet and sour pork when choosing from a Chinese menu. I prefer to make my own. It is cheeper and you have a lot of fun making it. I hope you enjoy your sweet and sour pork. Have some boiled rice with your sweet and sour pork, or for a little extra effort, make some fried rice.

Firstly make the sweet and sour mix by mixing the tomato sauce, lemon juice and water into a pot. Heat the pot to a simmer and add the sugar, sliced carrot and pineapple. Mix in the cornflower and simmer for 2 to 3 minutes. Take off the heat and leave aside.

Make the chicken batter by mixing the two flowers, egg and milk to make a smooth batter. Add the chicken into the batter till the chicken is thickly coated. Heat a small deep fryer or fill a heavy bottom small pot up with vegetable oil. When the fryer is up to heat, around 360 F add the battered chicken and fry until the chicken is browned. Place the chicken onto paper towl in a bowl and leave aside. Heat a heavy bottom pan or wok and add all the vegetables. Fry well and add the sweet and sour sauce. Mix the sauce and vegetables together then add the chicken. Heat for a few seconds and serve. Make sure the chicken is fully cooked before serving onto rice.

Helpful hint – The sweet and sour mix is better left overnight in the refrigerator to gather flavor.

2 pounds, 3 ounces of chicken dice

¼ cup sliced carrot

1 tablespoon spring onions

¼ cup sliced onions

¼ cup sliced red and green capsicum

2 tablespoon vegetable oil

1 cup tomato sauce

4 tablespoons lemon juice

1 cup water

2 tablespoons sugar

1/2 medium carrot

¼ cup pineapple pieces

1 tablespoon water

1 tablespoon cornflower

1 cup cornflower

1 cup bakers flower

1 egg

2 tablespoons milk

Time to make 30 mins Serves 4