This is my current favourite recipe! In Dumfries we have a great Chinese restaurant called The Pearl Palace (lovingly known as the Pearl Necklace!). I've eaten there a couple of times with F, and they do a great Sweet and Sour chicken. I decided to research the recipe to try to come up with the one most like it. This is it in it's entirety.

However...I have made certain time saving alterations!

In my head I have totally dispensed with all that time wasting chicken tenderising and battering - to be honest who can be arsed when Cap'n Birdseye does lovely Chicken Dippers! So, what I do is to make the sauce up first thing in the morning (without cooking it or adding cornflour) so all the flavours can intensify throughout the day. Then, when it gets to dinner time, I stick the chicken dippers in the oven - about six each - until they are nice and crispy. I then stick the sauce on the heat, add the pineapple, carrot (which I use a cheese slice to cut so you get nice slivers), and bit of onion and a few bits of green pepper. I use arrowroot istead of cornflour (two teaspoons to a bit of water, mix it up and chuck it in while stirring). When it's nice and thick, take out the crispy chicken dippers and put them in a bowl, put the sauce over and serve immediately with rice. If you're really lazy you can get microwave rice! The taste is great - it's like that really sweet sweet and sour sauce you get in crappy chinese restaurants whch we all scoff at but secretly love! By the way, F loved it!

Make and enjoy!