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Ingredients
- Serves 4-6 people
800 g chicken thigh (cubed) - substitute chicken with pork, prawns or fish
¼ fresh pineapple - cut into large chunks (use canned cube pineapples instead and you won’t need to pre-cook the pineapples in brown sugar.)
1 red bell pepper - cored & cut into large chunks
1 green bell pepper - cored & cut into large chunks
½ large onion - peeled & cut into chunks, layers separated
5 spring onions - cut into 5 cm lengths
½ cup rice flour
½ cup tapioca flour
1 tsp ginger (grated)
1 tsp garlic (minced)
2 tbsp brown sugar
3 tbsp tomato ketchup
1 tbsp tomato paste
1 tbsp oyster sauce
2 tbsp plum sauce
2-3 tsp rice vinegar
1 tbsp honey
1 ½ tsp cornstarch
100 ml water
½ tsp ground white pepper
vegetable oil - for frying
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Instructions
-
Make sweet & sour sauce
- In a small mixing bowl, stir together tomato paste, ketchup, 1 tbsp oyster sauce, 2 tbsp plum sauce, 2 - 3 tsp vinegar, garlic, 1 tbsp honey, ginger, 1/2 tsp white pepper, 1 1/2 tsp cornstarch and 100 ml water to make the sweet and sour sauce.
- Set sauce aside.
-
Cook pineapples
- In a pan on medium heat, add 2 tbsp brown sugar.
- Add pineapple chunks when the brown sugar starts to melt (feel free to add a little bit of water if it gets too thick).
- Stir-fry for 30 seconds and mix well.
- Remove pineapples and set aside.
- Add sweet and sour sauce into the same pan and mix well for 1 minute.
- When slightly reduced, remove and set aside.
-
Coat and deep fry chicken
- In a mixing bowl, add rice flour and tapioca flour, and mix well
- Add cubed chicken and mix well to coat evenly.
- Deep fry chicken by adding cubed chicken to a pot on high heat, half filled with vegetable oil.
- When chicken pieces turn golden/ light brown, remove the chicken.
- Set aside on a paper towel to drain excess oil.
- Reserve oil for next step.
-
Cook sweet & sour chicken
- In a pan on high heat, add 2 tbsp vegetable oil from frying the chicken.
- When hot, add onion, red & green bell peppers and stir-fry for a minute.
- Pour in the sweet and sour sauce and bring to a boil.
- Cook until thickened, for less than 1 minute, then toss the pineapples and fried chicken back in.
- Stir well and mix evenly.
- Add the spring onions, and immediately take it off the heat once they start to wilt.
Plate and Serve!
Add cucumber to provide a little more crunch to the dish
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Ingredients
- Serves 4-6 people
-
800 g chicken thigh (cubed) - substitute chicken with pork, prawns or fish
-
¼ fresh pineapple - cut into large chunks (use canned cube pineapples instead and you won’t need to pre-cook the pineapples in brown sugar.)
-
1 red bell pepper - cored & cut into large chunks
-
1 green bell pepper - cored & cut into large chunks
-
½ large onion - peeled & cut into chunks, layers separated
-
5 spring onions - cut into 5 cm lengths
-
½ cup rice flour
-
½ cup tapioca flour
-
1 tsp ginger (grated)
-
1 tsp garlic (minced)
-
2 tbsp brown sugar
-
3 tbsp tomato ketchup
-
1 tbsp tomato paste
-
1 tbsp oyster sauce
-
2 tbsp plum sauce
-
2-3 tsp rice vinegar
-
1 tbsp honey
-
1 ½ tsp cornstarch
-
100 ml water
-
½ tsp ground white pepper
-
vegetable oil - for frying
Nutrition
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