Sweet and Sour Chicken Like Your Local Chinese Restaurant – With Pineapple and Bell Pepper

For the chicken:

• 600 g chicken breast fillet
• 1 tbsp light soy sauce
• 1 pinch salt
• 1 l vegetable oil for deep-frying (canola or peanut oil)

For the batter:

• 100 g all-purpose flour
• 50 g cornstarch
• 1 tsp baking powder
• 1 egg
• 150 ml ice-cold sparkling water

For the sauce:

• 1 can pineapple chunks (340 g, reserve the juice)
• 100 ml pineapple juice from the can
• 1 red bell pepper
• 1 green bell pepper
• 1 onion
• 1 carrot
• 2 garlic cloves
• 1 tsp freshly grated ginger
• 4 tbsp tomato ketchup
• 4 tbsp sugar (50 g)
• 5 tbsp rice vinegar or light white wine vinegar
• 2 tbsp light soy sauce
• 150 ml water
• 1 tbsp cornstarch, mixed with 3 tbsp cold water
• 1 tbsp vegetable oil for stir-frying