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Categories:
chicken green bell pepper pineapple garlic onion oil soy sauce corn flour rice wine white pepper water flour corn flour egg cooking oil sesame oil salt tomato ketchup plum sauce pineapple juice rice vinegar oyster sauce corn flour sugar water
Viewed: 85 - Published at: 4 years agoIngredients
- 9/16 pound chicken breast deboned & cut into 1 inch cube
- 1 green bell pepper cut into pieces
- 1 piece fresh pineapple /1 can of pineapple, cut into pieces
- 1 clove garlic finely chopped
- 1 onion medium size bombay, cut into quarter
- oil for frying
- 1 teaspoon soy sauce
- 1/2 teaspoon corn flour
- 1 teaspoon rice wine /sherry/beer
- 1 dash white pepper
- 1/2 cup water
- 6 3/8 tablespoons all purpose flour
- 3 7/16 tablespoons corn flour
- 1 egg
- 1 teaspoon cooking oil
- 1/2 teaspoon sesame oil
- 1 pinch salt
- 3 tablespoons tomato ketchup
- 1 teaspoon plum sauce
- 1/3 cup pineapple juice
- 1 teaspoon rice vinegar
- 1 teaspoon oyster sauce
- 1 teaspoon corn flour
- 2 teaspoons sugar
- 4 tablespoons water
Method
- 1. Marinate chicken chunks with the ingredients for at least 15 mins
- 2. Mix the sauce well & set aside
- 3. Mix ingredients of the batter well forming a thick batter
- 4. Dip the chicken chunks into the batter. Make sure it is well-coated before frying in hot oil. Deep fry the chicken pieces until golden brown, dish out & drain on paper towel
- 5. Heat oil in wok, stir fry garlic until light brown, add green bell pepper & pineapple pieces. Continue stir fry until the aroma of the pepper comes out and then add sauce. As soon as the sauce thickens, add the chicken into the sauce & stir well.
- 6. Dish out & serve hot with steamed plain rice.
