Directions
- 1Marinate chicken thighs in soy sauce, salt, white pepper, egg, and flour to create a wet batter. Let it marinate.
- 2Cut pineapple, bell peppers, and onions into equal-sized pieces.
- 3Premix the sauce by combining ketchup, brown sugar, white vinegar, chicken stock, and cornstarch.
- 4Combine cornstarch and flour, then season with salt, white pepper, and baking powder.
- 5Coat the chicken pieces well in the dry mixture to cover any bald spots.
- 6Shake off any excess and let them rest while heating oil to 350°F.
- 7Fry the chicken for 3-4 minutes, then remove.
- 8Let the oil come back up to temperature and fry for another 1-2 minutes for extra crispiness.
- 9Over high heat, sauté onions and peppers for one minute, then add pineapple and cook for another 30 seconds.
- 10Add in the premixed sauce and stir until thickened slightly.
- 11Toss in the chicken until well coated.
- 12Serve with freshly steamed rice.
Ingredients
- 1 chicken thighs
- 1 soy sauce
- 1 salt
- 1 white pepper
- 1 egg
- 1 flour
- 1 pineapple
- 3 bell peppers
- 1 onions
- 1 cup ketchup
- 1 cup brown sugar
- 1 cup white vinegar
- 1 cup chicken stock
- 1 cup corn starch
- 1 baking powder
- 1 oil for frying
- 1 rice
Equipment
knifecutting boardbowlwokspoonchopping sticksstrainer
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