Sweet and sour chicken with basmati rice

1 onion

2 colored peppers

10 small corn

1 carrot

Pineapple 1 package (400 g.)

400 gr. tomatoes koskase

1 ½ cups. sugar

1 ½ cups. white vinegar

2 tablespoons soy

1 tsp fresh ginger

1 Tbsp cornflour

3 chicken breast fillets

½ cup. flour

½ cup. cornflour

1 tsp beikink powder

½ tsp baking soda

1 tsp sugar

1 cup. cold water basmati rice for serving

Heat the oil and brown the onion coarsely. Add the peppers, cut into bite size, and all vegetables. Drain the pineapple and cut into bite-sized pieces. He added along with the tomatoes. Add the sugar, vinegar, soy and ginger. Simmer for 25 minutes. 
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Dissolve the cornstarch in pineapple juice. Add them to boil for Gherkins and 2'-3 'to thicken slightly. Cut the chicken into bite-sized pieces. Stir with whisk all the ingredients for the batter is smooth. (If you put it 30 'in the fridge is ideal).

Dip the chicken, drain and fry in oil 4'-5 'on each side until golden brown. Serve immediately with basmati rice and sweet and sour.