Serves 1
Directions
- 1Marinate chicken thigh in soy sauce, salt, white pepper, egg and flour to create a wet batter.
- 2Cut pineapple, bell peppers and onions into equal size pieces as your chicken.
- 3Premix your sauce by combining ketchup, brown sugar, white vinegar, high quality chicken stock and cornstarch.
- 4Combine cornstarch and flour and season with salt, white pepper along with baking powder.
- 5Coat the chicken pieces well and pack in the dredge to cover any bald spots.
- 6Fry the chicken for three to four minutes.
- 7Fry for another one to two minutes to get them super crispy.
- 8Saute your onions and peppers for one minute, then add your pineapple and cook for another 30 seconds.
- 9Add in your premix sauce and stir until the sauce is thickened slightly.
- 10Toss in your chicken until well coated.
- 11Serve with freshly steamed rice and enjoy.
Ingredients
- 2 pieces chicken thigh, cut to
- soy sauce
- Kosher salt
- white pepper
- egg
- flour
- pineapple
- bell pepper
- onion
- ketchup
- brown sugar
- white vinegar
- high quality chicken stock
- cornstarch
- cornstarch
- flour
- Kosher salt
- white pepper
- baking powder
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