For the Chicken:

• 5 tbsp vegetable oil
• 2 eggs, lightly beaten
• 3 tbsp cornflour (cornstarch)
• 90 g (3/4 cup) plain flour (all-purpose flour)
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic salt
• 2 tsp paprika
• 3 skinless chicken breast fillets, chopped into bite-size chunks

For the Sauce:

• 1 tbsp vegetable oil
• 1 large onion, peeled and chopped into large chunks
• 1 red pepper, chopped into 1-inch pieces
• 1 green pepper, chopped into 1-inch pieces
• 2 cloves of garlic, peeled and chopped/crushed
• 1 tsp minced ginger
• 150 ml (2/3 cup) tomato ketchup
• 2 tbsp malt vinegar
• 6 tbsp dark brown muscovado sugar
• 475 g (17 oz) canned pineapple chunks in juice

For Serving:

• egg fried rice or boiled rice
• 1 tsp sesame seeds