New Update
| Main ingredients | Tinned pineapple, Boneless chicken thighs, Tomato kethup, Red chilli sauce, Soy sauce, White wine vinegar, Castor sugar, Refined flour, Corn flour, Onion powder, Garlic powder, Eggs, Garlic, Green chillies, Fesh red chillies, Spring onions with greens, Onion, Green capsicum, Red chilli flakes, Toasted white sesame seeds |
| Cuisine | Oriental |
| Course | Main course chicken |
| Prep time | 25-30 minutes |
| Cook time | 15-20 minutes |
| Serve | 4 |
| Taste | Piquant |
| Level of cooking | Moderate |
| Others | Non vegetarian |
Ingredients
- 200 grams tinned pineapple, cut into 1 inch pieces
- 400 grams boneless chicken thighs, cut into 1 inch pieces
- ½ cup tomato ketchup
- 1 teaspoon red chilli sauce
- 1 teaspoon soy sauce
- 1 tablespoon white wine vinegar
- 2 tablespoons castor sugar
- ¼ cup refined flour (maida)
- 2 tablespoons corn flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- Crushed black peppercorns to taste
- Salt to taste
- 2 eggs
- 2 tablespoons oil + for deep frying
- 1 tablespoon finely chopped garlic
- 2-3 green chillies, slit
- 2-3 fresh red chillies, slit
- 2 spring onion bulbs, diagonally sliced
- 1 tablespoon corn flour slurry
- 1 medium onion, diced and layers separated
- ½ medium green capsicum, cut into1 inch pieces
- ½ teaspoon red chilli flakes
- 1 tablespoon chopped spring onion greens + for garnish
- Toasted white sesame seeds for garnish
Method
- To make the sauce, take tomato ketchup in a bowl, add red chilli sauce, soy sauce, white wine vinegar and castor sugar and mix well.
- Take refined flour in a shallow bowl, add corn flour, onion powder, garlic powder, crushed black peppercorns and salt and mix well.
- Break eggs into another bowl, add salt and 2 tablespoons water and whisk till well combined.
- Heat sufficient oil in a kadai.
- Dip chicken pieces in the egg mixture and coat with the flour mixture. Dust off excess flour.
- Gently slide chicken pieces into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Heat 2 tablespoons oil in a non-stick wok, add garlic, green chillies and red chillies, mix well and saute for 1 minute.
- Add spring onion bulbs, mix and sauté on high heat for 1 minute.
- Add the sauce and mix. Add corn flour slurry and mix well for a few seconds.
- Add pineapple, fried chicken pieces, diced onion, green capsicum, red chilli flakes and spring onion greens and mix till the chicken pieces are well coated with the sauce. Cook for 1-2 minutes
- Transfer into a serving bowl, garnish with spring onion greens and toasted white sesame seeds. Serve hot.
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