In a small bowl mix together corn flour, crushed pepper, eggs, ginger garlic paste, and salt. Add boneless chicken to the marinade and mix well, cover dish or bowl and refrigerate for 30 to 45 minutes.
Heat Dalda cooking Oil in a deep wok.
Fry marinated chicken boneless in Dalda cooking Oil for 8-10 minutes, or until chicken pieces turn light brown. Remove from heat and keep them aside on a brown paper.
Heat Dalda Cooking Oil in a deep pan and ginger garlic paste, let it simmer on slow flame till turns light brown.
Add tomato ketchup, brown sugar, chicken stock, salt, pepper and mix well on slow flame.
Add pineapple juice and stir well.
In the end add a spoonful of corn flour mixed with water and add to the sauce, keep stirring.
On the side heat 2 to 3 tbsp of Dalda Cooking Oil in a pan and stir-fry vegetables and fruits, season them with brown or white sugar, salt and pepper for a minute or two on high flame.
Just before serving, add fried chicken pieces to the sweet and sour sauce along with vegetables and fruits, stir well. Add balsamic vinegar, stir well and serve. This dish tastes best with garlic or fried rice.
You can make exactly same recipe with prawns or fish, but cooking time for chicken will vary with prawns or fish, since seafood takes hardly any time to cook.