How to make Colm O'Gorman's sweet and sour chicken

"I marinate my chicken in ginger, garlic and some rice wine before coating it with cornflour."

"The marinade adds fabulous flavour to the dish and lifts it to another level."

My take on this Chinese takeaway classic uses fresh pineapple juice as a base for the sauce. 

Juicing a fresh pineapple is a little fiddly, but it is worth the effort.