Preheat the oven to 180C, then marinate the chicken in the salt, sugar, chicken bouillon powder, pepper, sesame oil and light soy sauce for 10 minutes.
Dice the tomatoes into 2cm chunks. Repeat the chopping with the capsicums.
Add 4 tbsp oil to the wok on medium heat and cook the onions and garlic for 3 minutes until aromatic.
Add the capsicums and stir-fry on high heat for 30 seconds.
Pour in the tomatoes and stir for 1 minute.
Add the tomato paste, ketchup, sugar and salt and mix well.
Simmer on medium heat for 5 minutes, adding a starch slurry to reach your preferred consistency. Set aside.
In another pan, fry the chicken chops on medium heat until golden brown.
Lay the chicken chops on top of the pasta in a tray or foil tin.
Pour the tomato sauce over and spread to cover.
Top with a layer of cheese.
Bake for 10 minutes or until the cheese is golden brown. Serve immediately.
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