I need a reciple for sweet and sour chicken!!?!

I need a reciple for sweet and sour chicken!!?

simple tho! like that kind that you get at the restaurants..(its red.)

Here is my authentic recipe of Sweet and Sour Chicken, hope you would like it.

<<<<<<<< Sweet and Sour Chicken >>>>>>> Serves 2

500g Chicken Thighs, cut into 1.5 inch cubes (or bite size)
1 small can of pineapple, cut in to 1 inch cubes, Keep the liquid
1 clove of garlic, crushed
1 green bell pepper, cut into cubes (you may use half of it if you can find only those big one)
1 red bell pepper, cut into cubes or in diamond shape (ditto)
1 yellow bell pepper, cut into cubes or (ditto)
1/2 yellow onion, cut into big slices
cooking oil for frying and stir frying
1 cup of cornstarch, for coating the chicken

Chicken Marinade
10 cc fresh ginger juice / or 1 teaspoon ginger powder
2 teaspoon garlic powder
1/2 teaspoon salt
1.5 tablespoon light soy sauce
1.2 teaspoon sugar
1 teaspoon of corn starch

Sweet and Sour Sauce
5 tablespoon of rice vinegar
4 tablespoon of ketchup (heap spoon)
3 tablespoon of sugar
1 tablespoon of clear honey
1 teaspoon of oyster sugar
a pinch of salt
3 tablespoon of cornstarch
1 teaspoon of hot peanut oil

1) Marinade Chicken for at least 15 to 20 minutes, set aside
2) Meanwhile, prepare the sweet and sour sauce, put all the ingredient except the oil in a bowl, mix well, then heat the mixture in a sauce pan over medium heat, stir slowly until the sauce is thicken. If you like it to be thicker, put a bit more cornstarch, if you think it is too thick, don't boil too long or add a bit more water. Test the taste and adjust the sugar or vinegar level, you may also add some fresh lemon juice in this sauce. turn off heat, side aside.
3) Heat wok over medium heat, add oil, test it with chopstick when you see little bubble stick to the chopstick, the oil is hot enough, don't deep fry meat with real high heat it would cause cancer.
4) Roll chicken pieces in the corn starch, coat the meat completely, then deep fry 4 to 5 pieces in the wok till golden, drain well on paper towel. Continue to fry the remaining chicken pieces. Don't over fried your chicken (too dark brown doesn't look nice in sweet and sour dish)
5) Heat a clean wok over high heat, when you see the smoke coming up, pour 2 tablespoons peanut oil in the wok, remember hot wok + cold oil, reduce heat to medium, stir-fry garlic till fragrant, remove it from wok, then add onions in wok, stir fry quickly for 1 minute, add a pinch of salt, add all the pepper in wok, toss to combine.
6) Pour the sweet and sour sauce in the wok, add pineapple and the fried chicken in the wok, toss all ingredients quickly to combine, turn off heat, sprinkle 1 teaspoon of cooked peanut oil in the wok to make the food look shiny, the actions should be quick and organized so that the chicken is still crispy and the sauce would not be too sticky and of course the vegetables are not overcooked as well.
7) Serve hot.