Mix al the ingredients under “Sweet and Sour sauce” and set aside.

Heat 2 tbsp oil in a wok and add the chicken mince.

Flatten the mince using a spatula.

Turn the flame to medium and allow the mince to cook without stirring until the mince turns white.

Now break the mince into big chunks. Turn the flame high and cook until the liquid from the mince has evaporated.

Take out the mince into a bowl and set aside.

In the same wok, add 1 tbsp oil and add chopped garlic. Cook for 30 seconds and add onion, bell peppers and pineapple. Stir fry at high for 1-2 minutes until the veggies look vibrant in color.

Now add the mince back into the veggies and give a light stir.

Add the sweet and sour sauce and mix.

Add more water if more gravy is needed.

Bring to a boil and add the corn flour slurry. Gently stir until the corn flour’s white color disappears and gravy becomes thick.

Lastly, top with sesame seeds and spring onions.

Serve with rice and veggies. Enjoy!