Time to make the sweet and sour sauce! In a mixing bowl add water, ketchup, sugar, vinegar, pineapple juice and mix together. Pour the sauce mixture into a wok or pan and heat over a medium to high heat. After 2 minutes, mix a small tablespoon of cornflour and a tablespoon of water in a mixing bowl and mix together.. Heat the wok into high-heat about 350'F then fry the coated chicken pieces until crispy golden brown. Remove from heat and transfer to cooling rack or paper towel. Heat a large wok/pan into medium heat and drizzle a tablespoon of oil. Saute the chopped garlic for few seconds, then follow with the onions and pepper.

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Put the cornflour in a bowl with the egg whites, pepper, salt and water. Mix to a smooth paste. Pour the oil into a frying pan so you have a thin layer of oil covering the base of the pan. Dip the prawns in the batter and fry over a high heat for 3-4 minutes until crispy and golden on both sides. You will need to do this in a few batches.. Remove from heat and keep it warm. Heat the vegetable oil to high heat about 350°F, deep fry the prawns until crispy light brown. Remove from oil and transfer to paper towel. In a large wok/pan, heat 1 tablespoon of oil with medium-high heat, stir fry the chopped garlic for 10 seconds.