Marinate the chicken fillet in rice wine for about 5 to 10 minutes.
Mix the batter ingredients. Combine the dry ingredients first: flour, cornstarch, baking powder then mix the dry ingredients.
Then add water and whisk until it becomes a smooth batter and the lumps are gone.
Heat cooking oil for deep frying in a deep pan. Then dip each chicken pieces in the batter before frying them.
Fry the chicken fillet until golden brown. Then remove from oil and drain using paper towels lined in a plate. Set aside.
In a saucepan or skillet, heat 2 tablespoons of cooking oil and saute the garlic until slightly brown.
Then follow the bell peppers and onions then saute until fragrant or about 1 minute.
Then add the sweet sour sauce ingredients (catsup, hot sauce, Worcestershire sauce, vinegar, oyster sauce, sugar, water, cornstarch slurry and white pepper) and stir until the sauce is thick.
Toss in the fried chicken fillet, pineapple chunks and spring onions. Stir until the chicken is well coated with the sauce. Serve hot with steamed rice. Enjoy!