Ingredients 2 (400 g) Chicken Breast cut into bite sized cubes 1 Tbsp Rice Wine 1 Tbsp Soy Sauce 1 tsp Ginger Juice 1 Egg White, lightly beaten 2 - 3 Dash of White Pepper 1 Tbsp Corn Flour for coating Oil for deep frying 2 Cloves Garlic, chopped 1 Red Chili, seeded and chopped ½ Green Bell Pepper, diced (about 1/2 an inch) ½ Red Bell Pepper, diced 1/4 Cup Pineapple Chunks 1/2 Red or White Onion, diced 1 Tomatoes, diced (optional) 1 Tbsp of Peanut Oil Sauce 3 Tbsp Ketchup 2 Tbsp Sugar 2 Tbsp Rice Wine Vinegar ¾ Cup of Water 1 Tbsp Soy Sauce 1 tsp Corn Flour Sea Salt to taste Method Marinate the chicken with rice wine, soy sauce, ginger juice, egg white and white pepper for about 30 minutes. Heat the oil on moderate heat, coat the chicken with corn flour and fry them in small batches until golden brown in color. Drain on paper towels and set aside. Heat 1 Tbsp of oil and cook the garlic on medium heat for about 2 minutes. Then turn the heat on high and mix in the chili, peppers, onions and pineapples. Stir briefly and add the prepared sauce and bring it to a boil. Add the fried chicken and mix well. Serve immediately. |