1. Heat the oil in a wok or large frying pan until very hot.
2. Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
3. Coat the chicken first in the cornflour, then dip in the egg – make sure covered, and finally coat in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned.
4. Remove from the pan and place in a bowl lined with kitchen towels.

The Sauce.

1. While your chicken is cooking add 1 tbsp  oil to a large frying pan/skillet, heat it up on a medium-to-high heat and add in the onions. Cook for 3 minutes, stirring every now and then, until the onions are soft.
2. Add in the peppers and cook for a further minute.
3. Add in the garlic and ginger and cook for another minute. Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple – include the juice – and stir. Bring to the boil, and then turn down the heat and let it bubble, stir every so often until slightly thickened.
4. Transfer the cooked crispy chicken to the pan with the sauce and toss to coat.
5. Serve with boiled or fried rice and a sprinkling of the Greenfields sesame seeds.