Sweet Tangy Chicken (Print Version)
# Ingredients:
→ Chicken Marinade
01 -
1 egg white
02 -
1 tbsp soy sauce
03 -
350g chicken thighs, cut into small chunks
→ Sauce
04 -
4 tbsp apple cider vinegar
05 -
50g granulated sugar
06 -
75g of ketchup
07 -
1 tbsp soy sauce
08 -
1 tsp cornflour or cornstarch
→ Coating
09 -
70g of cornstarch or cornflour
10 -
¼ tsp white pepper
11 -
½ tsp powdered ginger
12 -
½ tsp garlic powder
13 -
1 tsp table salt
→ Vegetables
14 -
½ of a red onion, thinly sliced
15 -
2 bell peppers, cut into chunks
16 -
250g pineapple, diced into small pieces
17 -
4-5 tbsp of cooking oil (sunflower or vegetable)
# Instructions:
01 -
Whip up the egg white with soy sauce, toss it over the chicken chunks, and let it soak in the flavors while you get other things ready.
02 -
Stir all the sauce stuff together in one bowl. In another bowl, blend all the coating ingredients.
03 -
Take the chicken out of the marinade, shake off anything extra, and roll each piece in the seasoned cornstarch mix.
04 -
Drop the coated chicken into hot oil and fry it until it’s nice and crispy golden. Pull it out and keep it off to the side.
05 -
Flash-fry the onion and peppers until they start to soften. Throw in the pineapple and heat it through.
06 -
Pour the sauce into the pan and heat it till it bubbles—just 30-60 seconds. Put the chicken back in the pan, give it a stir, and then serve it up!
# Notes:
01 -
You might need to fry the chicken in a couple of rounds.
02 -
Double-check the chicken is totally cooked before serving.
03 -
For the crunchiest results, eat it right after cooking.