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100% would make again

Sticky Chinese BBQ Chicken

by Ellie Holland

Ingredients

for 4 servings

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

Cornflour Paste

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

Egg Wash

  • 2 egg yolks
  • milk

Preparation

  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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