3chicken breast fillets chopped into bite-size chunks
Sauce:
1tbspvegetable oil
1large onion peeled and chopped into large chunks
1red pepperchopped into 1 inch pieces
1green pepper chopped into 1 inch pieces
2clovesof garlicpeeled and chopped/crushed
1tspminced ginger
150ml(2/3 cup) tomato ketchup
2tbspmalt vinegar
6tbspdark brown muscovado sugar
475g(17 oz) canned pineapple chunks in juice
To Serve:
egg fried rice or boiled rice
1tspsesame seeds
Instructions
Heat the oil in a wok or large frying pan until very hot.
5 tbsp vegetable oil
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.
2 eggs lightly beaten, 3 tbsp cornflour (cornstarch), 90 g (3/4 cup) plain (all-purpose) flour, ½ tsp salt, ½ tsp pepper, ½ tsp garlic salt, 2 tsp paprika
Dredge the chicken in the cornflour, then dip it 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 a 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.
3 chicken breast fillets
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.
1 tbsp vegetable oil, 1 large onion
Add the peppers and cook for a further minute.
1 red pepper, 1 green pepper
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.
2 cloves of garlic, 1 tsp minced ginger, 150 ml (2/3 cup) tomato ketchup, 2 tbsp malt vinegar, 6 tbsp dark brown muscovado sugar, 475 g (17 oz) canned pineapple chunks in juice
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.
egg fried rice or boiled rice, 1 tsp sesame seeds
Video
Notes
Nutritional Information is per serving including sesame seeds, but not rice (I don't know how much rice you're going to serve this with :-))