INGREDIENTS:
- 200 g fresh pineapple, chopped into large chunks & reserve extra pieces for later use
- 300 g chicken thigh fillets, boneless & skinless
- 200 g cornflour, seasoned with 1/4 tsp each salt & black pepper
- 1 green pepper, chopped
- 1 onion, chopped
- 2 tbsp sesame seeds, toasted
- Vegetable oil
Marinade:
- 1 tsp sesame oil
- 1/4 chinese five-spice powder
- 1/2 tsp sugar
- 1 tbsp light soy sauce
- 1 egg
Sauce:
- 4 tbsp Chinking black rice vinegar
- 200 ml chicken stock
- 2 tbsp sugar
- 1 tbsp dark soy sauce
INSTRUCTIONS:
- Pre-heat oven to 230 celsius. Place the chopped pineapple chunks on a baking tray and roast in the oven for 20 minutes, or until charred around the edges. Set aside to cool.
- Slice chicken thinly to about 5-6 cm wide. Put them in a bowl, add all marinade ingredients and mix well. Then add the seasoned cornflour and gently massage into the chicken pieces until each piece of meat separates.
- Place all sauce ingredients in a saucepan and drop in the excess pineapple pieces (reserved earlier). Bring to boil. Then, lower the heat and simmer for 15 minutes to extract that tasty tropical flavours from the pineapple pieces. Bring to boil again and cook for another 5 minutes or until the sauce has reduced by half. Remove the pineapple pieces and set aside.
- Heat the wok and add vegetable oil to sufficiently deep-fry the chicken pieces. Once the oil reaches correct temperature (that is, when the tip of a wooden chopstick starts to sizzle in the oil), add the marinated chicken and deep-fry until golden for about 5 minutes or cooked through. Remove and drain.
- Remove most of the oil but leave just about 1 tbsp of vegetable oil in the wok. Heat it up and then add chopped onion and pepper. Stir fry for 1 minute. Add charred pineapples, pour over the sauce and bring to a vigorous boil. Add deep fried chicken pieces. Toss to mix and quickly dish them up. Scatter toasted sesame seeds and serve.
Source: Burp! Appetit
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