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Sticky Chinese BBQ Chicken

by Ellie Holland


for 4 servings

  • 3 chicken breasts
  • salt, to taste
  • pepper, to taste
  • 1 cup
    corn flour (100 g)
  • 6 cups
    oil, for frying (1.4 L)
  • 1 onion
  • 2 bell peppers
  • 2 tablespoons
    soy sauce
  • 2 tablespoons
    red wine vinegar
  • 2 tablespoons
    tomato paste
  • 2 tablespoons
  • ½ cup
    chicken stock (100 mL)
  • 1 ¼ cups
    pineapple (200 g)

Cornflour Paste

  • ¼ cup
    water (50 mL)
  • ¼ cup
    cornflour, as needed (50 mL)

Egg Wash

  • 2 egg yolks
  • milk



  1. Season the chicken with salt and pepper.
  2. Cut into bite-size chunks.
  3. Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
  4. Heat the oil in a deep saucepan until it reaches 190°C (375°F).
  5. Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
  6. Drain onto a plate covered in kitchen roll.
  7. In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
  8. Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
  9. Add in cornflour paste.
  10. Mix until the sauce has thickened.
  11. Stir in the pineapple and chicken until evenly coated with the sauce.
  12. Serve with rice.
  13. Enjoy!




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