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
- 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.
- 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.
- Place the remaining cup of corn starch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
- Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
- 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.
- 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.
- Add the garlic and ginger, and cook until fragrant.
- Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
- Add the pineapple cubes and warm thorough.
- Add the chicken to the frying pan and toss to coat with the sauce.
- Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
- 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 !
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