Halve, peel and thinly slice the red onion. Halve the pepper, discard the core and seeds, and thinly slice. Chop the slices into 3 pieces. Trim and thinly slice the spring onion. Peel and grate the garlic (or use a garlic press). Put the cornflour in a large bowl and season with salt and pepper. Add the chicken pieces to the bowl and toss to coat completely in the cornflour. IMPORTANT: Wash your hands after handling raw chicken and its packaging.

Pour the water for the bulgur (see ingredients for amount) into a saucepan, stir in the chicken stock paste and bring to the boil. Once boiling, add the bulgur wheat. Stir well, bring back up to the boil and simmer for 1 min, then pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.

Meanwhile, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the pepper, season with salt and pepper and fry until beginning to soften, 3-4 mins, stirring occasionally. Add the red onion to the pepper along with a drizzle of oil. Cook until the onion has softened, 4-5 mins, stirring occasionally. Add the garlic, cook for 1 min more, then transfer the veg to a bowl and set aside.

Pop your (now empty) frying pan back on medium-high heat and add a drizzle of oil. When hot, add the chicken and fry, turning frequently until golden on each side, 6-7 mins. Meanwhile, put the ketjap manis, rice vinegar and ketchup (see ingredients for amount) in a bowl with water for the sauce (see ingredients for amount) and stir together. Once the chicken is golden, add the vegetables back into the pan and stir together for another min.

Pour the sauce into the pan with the chicken and vegetables and simmer, stirring occasionally until the mixture has reduced slightly and the chicken is cooked, 4-5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Remove the pan from the heat and add salt and pepper to taste.

Fluff up the bulgur wheat and season to taste with salt and pepper. Spoon into bowls. Serve with the sweet and sour chicken on top and sprinkle over the sliced spring onion. Enjoy!