1 ½ lb chicken breast (680 g), chopped into bite-size pieces
1 tablespoon soy sauce
1 cup cornstarch (125 g), plus 1 tbsp, divided
1 large egg
1 pineapple
2 tablespoons vegetable oil, plus more for frying
½ red bell pepper, chopped
½ green bell pepper, chopped
½ cup white onion (75 g), chopped
2 teaspoons garlic, minced
1 teaspoon ginger, minced
¼ cup rice vinegar (60 mL)
¼ cup sugar (50 g)
3 tablespoons ketchup
white rice, cooked, for serving
scallion, sliced, for garnish
sesame seed, for garnish
Nutrition Info
Calories 472
Fat 12g
Carbs 51g
Fiber 1g
Sugar 19g
Protein 38g
How to Make It
1. Step
In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
2. Step
Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Scoop out the cubed pineapple and set aside.
3. Step
Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
4. Step
Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
5. Step
Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
6. Step
To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
7. Step
Add the garlic and ginger, and cook until fragrant.
8. Step
Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
9. Step
Add the pineapple cubes and warm thorough.
10. Step
Add the chicken to the frying pan and toss to coat with the sauce.
11. Step
Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
