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1
Dice the chicken and season lightly with salt, black pepper, and Sazon (or all-purpose seasoning if unavailable).
2
Prep all vegetables: wash and chop half each of red, green, and yellow bell peppers, plus half an onion. Reserve pineapple chunks from a can and save the juice for the sauce.
3
In a bowl, combine the drained pineapple juice with soy sauce, oyster sauce, brown sugar, tomato paste, vinegar, and Worcestershire sauce. Mix well and set aside.
4
In another bowl, mix plain flour and cornflour together, then add cold water to create a smooth batter.
5
Coat the seasoned chicken pieces thoroughly in the batter. Use a large bowl to avoid overflow.
6
Heat oil over medium-high heat. Fry the battered chicken pieces in batches until golden and crispy, about 5 minutes per batch.
7
Drain the fried chicken. In the same pan with a little fresh oil, stir-fry the chopped vegetables and pineapple chunks with black pepper over high heat for about 3 minutes, stirring occasionally to keep them crispy.
8
Add the fried chicken pieces back into the pan and toss everything together.
9
Pour in the prepared sweet and sour sauce and simmer for 2 to 3 minutes over heat, keeping the chicken crispy.
10
Garnish with fresh parsley and serve with rice or your choice of starch.
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