Cook the rice according to the directions on the package.
Make the sauce by mixing together the sauce ingredients (soy sauce, chicken stock, rice wine vinegar, ketchup and superfine sugar) in a bowl.
Beat together the batter ingredients (egg yolk, corn starch, milk and black pepper) in another bowl.
Dip the chicken in batter, then fry it in 2 tablespoons of oil over medium heat. Remove from pan.
Next, stir-fry the carrots, baby corn and beans in the remaining 2 tablespoons of oil for 4 minutes.
Add the sauce and boil for 1 minute. Then add the chicken and green onions and heat through.
Dish it up. Spoon a helping of sweet-and-sour chicken on top of a bed of rice.