INGREDIENTS
5 tbsp vegetable oil5 tbsp vegetable oil
2 eggs lightly beaten2 eggs lightly beaten
3 tbsp cornflour (cornstarch)3 tbsp cornflour (cornstarch)
3/4 cup (90g) plain (all-purpose) flour3/4 cup (90g) plain (all-purpose) flour
½ tsp salt½ tsp salt
½ tsp pepper½ tsp pepper
½ tsp garlic salt½ tsp garlic salt
2 tsp paprika2 tsp paprika
3 chicken breast fillets - chopped into bite-size chunks3 chicken breast fillets - chopped into bite-size chunks
Sauce:
1 tbsp vegetable oil1 tbsp vegetable oil
1 large onion - peeled and chopped into large chunks1 large onion - peeled and chopped into large chunks
1 red pepper - chopped into 1 inch pieces1 red pepper - chopped into 1-inch pieces
1 green pepper - chopped into 1 inch pieces1 green pepper - chopped into 1-inch pieces
2 cloves of garlic - peeled and chopped/crushed2 cloves of garlic - peeled and chopped/crushed
1 tsp minced ginger1 tsp minced ginger
2/3 cup (150ml) tomato ketchup2/3 cup (150ml) tomato ketchup
2 tbsp malt vinegar2 tbsp malt vinegar
6 tbsp dark brown muscovado sugar6 tbsp dark brown muscovado sugar
17 oz (475g) canned of pineapple chunks in juice17 oz (475g) canned of pineapple chunks in juice
To Serve:
Boiled or fried rice boiled or fried rice
1 tsp sesame seeds1 tsp sesame seeds
INSTRUCTIONS
Heat the oil in a wok or large frying pan until very hot. Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt, and paprika to another shallow bowl and mix together.
Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
Whilst the chicken is cooking, you can start on your sauce.
Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat and add in the onions. Cook for 3 minutes, stirring every now and then until the onions start to go translucent.
Add the peppers and cook for a further minute.
Add in the garlic and ginger and cook for another minute. Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juice and stir. Bring to the boil, and then turn down the heat and let it bubble (stirring every so often until slightly thickened.
Transfer the cooked crispy chicken to the pan with the sauce and toss to coat.
Serve with boiled or fried rice and a sprinkling of sesame seeds.