Ingredients
3chicken breasts
salt,to taste
pepper,to taste
1cupcorn flour
6cupsoil,for frying
1onion
2bell peppers
2tbspsoy sauce
2tbspred wine vinegar
2tbsptomato paste
2tbspsugar
½cupchicken stock
1¼cupspineapple
¼cupwater
¼cupcornflour,as needed
2egg yolks
milk
Preparation
Season the chicken with salt and pepper. Cut into bite-size chunks.
Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
Heat the oil in a deep saucepan until it reaches 375 degrees F. Carefully fry the chicken pieces for about 5 to 6 minutes, until crispy, slightly golden in color, and cooked throughout. Drain onto a plate covered in kitchen roll.
In a large saucepan over medium heat, add 1 tablespoon of oil and fry the onions and peppers for about 2 to 3 minutes.
Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for about 2 minutes.
Add in the cornflour paste. Mix until the sauce has thickened. Stir in the pineapple and chicken until evenly coated with the sauce.
Serve with rice and enjoy!
