Need dinner plans tonight? Try this delicious recipe from @proper_tasty
Sticky Chinese BBQ Chicken
3 chicken breasts
Salt, to season
Pepper, to season
Egg wash (2 egg yolks and milk)
100 grams cornflour
1.5 litres oil, for frying
2 bell peppers
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons sugar
100 milliliters chicken stock
50 milliliters cornflour paste
200 grams pineapple
Season the chicken with salt and pepper.
Cut into bite-size chunks.
Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
Heat the oil in a deep saucepan until it reaches 190°C (375°F).
Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
Drain onto a plate covered in kitchen roll.
In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
Stir in the soy sauce, red wine vinegar, tomato paste, and sugar, and cook for a further 2 minutes.
Pour in the chicken stock and cornflour paste.
Mix until the sauce has thickened.
Stir in the pineapple and chicken until evenly coated with the sauce.
Serve with rice.
#apartmentliving #eats #foody #chandlerarizona #uptownfunk