500 grams boneless chicken ( breast pieces preferable)
1 egg white
1" piece ginger chopped fine
2 tsp corn flour
oil
1 capsicum cut into strips or cubes as you wish
4 carrots cut into 1'' long pieces
1 cup pine apple chunks ( canned )
Salt to taste

For the Sweet and Sour Sauce
2 tsp soya sauce
2 tsp vinegar
1 tsp sugar
3 tsp cornflour
1 cup pine apple juice
3 tsp oil
Salt to taste

Method for frying the chicken for the Recipe

Cut the chicken into small pieces.
Take chopped ginger, egg white, salt , cornflour and oil into a bowl and mix well. Add the chicken pieces to the mix and see that all the chicken pieces are well coated wuth the mix.
Heat oil in a deep frying pan enough to fry the chicken pieces. Fry few at a time till they get golden coloured , drain and keep aside.

Method for the Sweet and Sour sauce
Mix all the ingredients for the sauce together.Stir well and keep aside.
Parboil carrots , remove when they get cruchy.
Heat oil in a wok, stir fry the parboiled carrots and the cubed capsicum for a minute.
add chicken to the vegetables and stir well.
Add sweet and sour sauce and toss nicely. Simmer till the gravy thickens.
Serve hot.