Ingredients
- 2 chicken breasts or 4 chicken thighs
- 1 carrot sliced1 onion diced largeSmall tin of pineapple chunks 227gm tin Valcom water chestnuts
- Sauce4 tablespoons white sugar4 tablespoons rice vinegar 4 tablespoons tomato ketchup 1/2 teaspoon dark soya sauce
- 300gms corn flour1 egg1 tablespoon light soya sauce1/2 teaspoon white sugar 1 teaspoon sesame oil
- 750ml vegetable oil for deep frying
Method
- Dice chicken into 2 cm cubes and place in large bowl. Add light soya sauce, 1/2 teaspoon white sugar and sesame oil. Massage wet ingredients into the chicken. Add egg and further mix with chicken. Mix/massage for approximately 2 minutes. Add the corn flour and massage well into the chicken until all pieces are well coated and separate easily. Remove chicken pieces from the bowl onto a plate and set aside.
- Slice the carrot crossways into thin slices 2mm thick. Slice onion into large dices approximately 2cm square. Drain water chestnuts and pineapple chunks.
- To make the sauce, in a bowl, combine tomato ketchup, 4 tablespoons of white sugar, and rice wine. Mix well then add dark soy sauce and mix further. Set aside.
- In a wok, add 750ml vegetable oil and heat to deep frying temperature. Oil is sufficiently hot when the end of a wooden spoon sizzles/bubbles when dipped in the oil. Add the chicken to the wok in batches and cook until batter is golden brown. As each batch cooks, place into a baking tray lined with paper towels.
- Heat a separate wok until smoking. Add 1 teaspoon of vegetable oil to the hot wok. Add carrots and cook for approximately 1 minute. Then add sliced onion and cook for another 30 seconds. If necessary, add a little more oil. Add water chestnuts and pineapple and cook for about 2 minutes. When sufficiently cooked through, push veggies and pineapple to one side of wok and add sauce. Sauce should bubble. Allow to heat for 30 seconds. Mix veggies well into sauce for 30 seconds.
- Add cooked chicken pieces into wok and mix through with veggies and sauce.
- Serve immediately with steamed or fried rice.
Product used in recipe
- Valcom - Water Chestnut Sliced
