Cut your thigh fillets into bite-size pieces.

Get two bowls. Crack eggs into one and whisk them up. Add cornflour to the other. Dip your chicken in the flour, the eggs and then the flour again. Make sure the chicken is properly coated.

Do this with all the chicken pieces. Heat some vegetable oil in a pan or wok. Once hot, add your chicken. Fry until golden (do this in batches if you have to). Set chicken aside and quickly clean the pan.

Roughly chop up an onion and your peppers. Add a splash of vegetable oil to the pan, followed by your onion and peppers. Fry until it begins to soften. (6 minutes)

Add your pineapple. Mix it in. Fry for another 2 minutes.

Get your rice on (follow pack instructions).

Sauce time. Into the pan or wok, add ketchup, rice vinegar, sweet chilli sauce and sugar. Stir everything together.

Add a heaped tsp of cornflour to a glass. Add 75ml of water. Mix it in. Once the cornflour has dissolved, add the slurry to the wok. Stir it in.

Re-introduce your chicken. Mix it in and once everything is nicely coated, remove from the heat.

Serve your sweet and sour chicken on top of your steaming hot rice. Enjoy!