Trader’s Comfort Food – Pineapple Sweet & Sour Chicken

Pineapple sweet sour chicken is a tropical twist on a classic dish, with a mouth watering combination of sweet and tangy flavours. With the added Tabasco on top of it becomes a real feast for those of us that enjoy loads of different tastes in our meals.

Ingredients

for 4 servings

• 1 ½ lb chicken breast(680 g), chopped into bite-size pieces
• 1 tablespoon soy sauce
• 1 cup corn starch (125 g), plus 1 tbsp, divided
• 1 large egg
• 1 pineapple
• 2 tablespoons vegetable oil, plus more for frying 
• ½ red bell pepper, chopped
• ½ green bell pepper, chopped
• ½ cup white onion(75 g), chopped
• 2 teaspoons garlic, minced
• 1 teaspoon ginger, minced
• ¼ cup rice vinegar(60 mL)
• ¼ cup sugar(50 g)
• 3 tablespoons ketchup
• white rice, cooked, for serving
• scallion, sliced, for garnish
• sesame seed, for garnish

Preparation

1. In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon corn starch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
2. Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
3. Place the remaining cup of corn starch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
4. Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
5. Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
6. To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
7. Add the garlic and ginger, and cook until fragrant.
8. Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.   
9. Add the pineapple cubes and warm thorough.
10. Add the chicken to the frying pan and toss to coat with the sauce.
11. Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
12. Garnish with scallions and sesame seeds.

I prefer to accompany this dish with the Basmati rice, cooked on steam.

Another add on that I cannot imagine this haven food without is a generous sprinkle of Tabasco !