Directions
- 1Season the chicken with salt, pepper, grated garlic, and soy sauce.
- 2Add egg whites and cornstarch to the chicken and mix until well combined.
- 3Add a bit of water to make a batter.
- 4Slice the onion into large chunks and prepare the green and red bell peppers.
- 5Dissolve a chicken broth cube in hot water.
- 6Add banana ketchup, vinegar, pineapple juice, oyster sauce, and brown sugar to the sauce, adjusting to taste.
- 7Add cornstarch to thicken the sauce.
- 8Deep fry the chicken on medium-high heat for 3-4 minutes, then set aside.
- 9Increase the heat to high and double fry the chicken for 4-5 seconds or until crispy and golden brown.
- 10Sauté the vegetables with pineapple chunks until half-cooked and set aside.
- 11Simmer the sauce mixture until it reduces and thickens.
- 12Add the sautéed vegetables and fried chicken to the sauce and toss until everything is covered.
- 13Finish with sesame oil.
Ingredients
- 500 g chicken thigh fillet
- 1 tsp salt
- 1 tsp black pepper
- 2 cloves garlic, grated
- 1 tbsp soy sauce
- 1 pc egg whites
- 1 cup cornstarch
- 0.25 cup water
- 1 large White onion
- 1 Red and green bell pepper
- 1 small can pineapple chunks
- 1 cup hot water
- 1 pc chicken broth cube
- 0.5 cup banana catsup
- 0.5 cup vinegar
- 0.5 cup pineapple juice
- 2 tbsp oyster sauce
- 0.5 cup brown sugar
- 1 to taste salt and pepper
- 3 tbsp cornstarch
- 1 sesame oil
Equipment
bowlgraterknifecutting boardmeasuring cupwokfrying pantongsstrainerspoon
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