Sweet and Sour Chicken Twist

This is not a new recipe. In fact I grew up with the same dish but different taste at different places. The Twist lies in the combination of versions that I've known all my life. I can't say how many since it's been years and years of food adventuring in different parts of the world so why don't we let the result speaks for itself!

2-half chicken breast, halved horizontally (now it becomes 4 thinner pieces)
1/2 cup all-purpose flour*
1 egg, whisk and mix with 2 tbsp water
1 cup fine bread crumbs (approximately)
1/2 cup oil for frying (preferrably olive oil or other healthy cooking oil)

4 garlic cloves, peel and chop roughly
1/2 medium onion, chop into big pieces
2 cups of pineapple pieces (about 1/2 x 1/2-inch in size)
4 medium tomatoes (preferrably each in different colours), quartered.
2 tbsp heinz ketchup**
1 medium red pepper, seeded and slice into 1 x 1-inch pieces
1/4 fresh cilantro, roughly chopped.
1 tsp salt
1 tbsp sugar
1 tbsp oil (preferrably olive or other healthy cooking oil)

Heat up the oil on medium heat. Meanwhile dust the chicken breast with the flour, coat with egg mixture then roll on the bread crumbs. Repeat the steps on the egg and the bread crumbs to make a thick coating. This will make a crispier surface. Fry on medium heat untill golden brown. This will take approximately 8-10 minutes on each side. Remove from the frying pan and pat with paper towel to absorb the oil. Put on to a serving plate.

For the sauce: heat up the oil on high heat. Stir fry onion for 10 seconds then follow with garlic. Reduce the heat to medium and keep on stir-frying for about 2 minutes. Put in the tomato pieces then stir fry untill the tomatoes a little bit brown in colour here and there and untill they become soft. Crush the tomatoes to release the juice. Lower the heat to let more juice released from the tomatoes. Add salt, sugar and ketchup. Stir for another minute then add pineapple pieces. Stir for 2-3 minutes to let the pineapple juice nicely combine with the overall sauce. Mix the cilantro in and stir for about 30 seconds. Taste, if necessary add more salt and/or sugar.

Pour the sauce over the breaded chicken breasts and serve with either warm rice or thick toasts.

* Some people use all-purpose flour first before coating meats (in this case, chicken) with egg. The flour will help the chicken-meat surface to catch the egg liquid better. However, this is not a must.

** The ketchup already has a vinegar-wise taste combined with sweet tomato taste. Since ketchup is generally a staple in every kitchen, it's easier to get the sweet-sour taste from the ketchup instead of mixing different ingredients.