Ingredients

Marination

·        1 egg white

·        1 tbsp cornflour (cornstarch)

·        90g (¾ cup) plain flour (all-purpose flour)

·        ½ tsp salt

·        ½ tsp black pepper

·        ½ tsp garlic powder

·        2 tsp paprika

·        1 tbsp soy sauce

·        3 skinless chicken thigh fillets (chopped into bite-size chunks)

·        Vegetable oil (for frying)

Sauce

·        1 tbsp vegetable oil

·        1 large onion (chopped into large chunks)

·        1 red bell pepper (chopped into 1-inch pieces)

·        1 green bell pepper (chopped into 1-inch pieces)

·        2 cloves garlic (minced)

·        1 tsp minced chili (optional)

·        150ml (⅔ cup) tomato ketchup

·        2 tbsp apple cider vinegar

·        1 tbsp soy sauce

·        1 tbsp oyster sauce

·        6 tbsp dark brown muscovado sugar (or castor sugar)

·        475g (17 oz) canned pineapple chunks in juice (drained)

To Serve

·        Egg fried rice or boiled rice

·        1 tsp sesame seeds

·        Spring onions (chopped)

Step by Step Instructions

1.     Marinate the Chicken
Mix egg white, cornflour, flour, salt, pepper, garlic powder, paprika, and soy sauce. Add chicken, coat well, and let rest for 10 mins.

2.     Fry the Chicken
Heat oil and deep-fry chicken pieces until golden and crispy. Drain on paper towels.

3.     Make the Sauce
In a wok or large pan, heat 1 tbsp oil. Sauté onions, peppers, garlic, and chili for 2–3 minutes.

4.     Simmer the Sauce
Add ketchup, vinegar, soy sauce, oyster sauce, sugar, and pineapple chunks. Cook for 5 minutes.

5.     Combine and Serve
Toss the fried chicken in the sauce until fully coated. Garnish with sesame seeds and spring onions. Serve hot with rice.

Expert Tips

·        Double-fry the chicken for extra crispiness.

·        Adjust sweetness and tang to your taste.

·        Fresh pineapple can be used instead of canned.

Nutrition Information (Per 100g)

Manish’s Pro Tip

For that extra crunch, try double-frying the chicken – once at medium heat, then again at high heat just before tossing in the sauce. You’ll love the texture!