Ingredients
- 1kg skinless chicken breast, cut into strips or chunks
- 1 cup potato starch
- Approximately 1 cup olive oil
- ½ red capsicum, cut into chunks
- ½ green capsicum, cut into chunks
- 440g pineapple chunks in natural juice, drained, juice reserved
- Sesame seeds, for serving (optional)
Marinade
- 2 tbsps allergy free soy sauce replacer
- 1½ tbsps pineapple juice
Sauce
- ⅓ cup white or rice vinegar
- 4 tbsps brown sugar
- 1 tbsp tomato sauce
- 1 tbsp pineapple juice
- 1 tsp allergy free soy sauce replacer
- 3 tsps cornflour mixed with 4 tsps water or pineapple juice
Method
- To marinade, combine the soy sauce replacer and pineapple juice.
- Coat the chicken with the marinade and let sit in the fridge for 30 minutes.
- Place the potato starch in a large bowl.
- Drain the marinade from the chicken.
- Toss or stir the chicken in the potato starch a few pieces at a time.
- Shake off the excess potato starch and place the chicken on a plate.
- Heat the olive oil in a wok.
- Heat the wok until the oil is just smoking, then add the first batch of chicken and fry until cooked through and golden. This should take about 4-5 minutes and one turn.
- Remove the cooked chicken with a slotted spoon and drain on paper towels.
- Repeat with the rest of the chicken.
- To create the sauce, mix the vinegar, brown sugar, ketchup, and soy sauce replacer together in a small saucepan and bring to a boil.
- In a small bowl, mix together the corn flour and water or pineapple juice.
- Add the corn flour mixture to the other sauce ingredients and stir until the sauce has thickened.
- Transfer 1 tablespoon of the oil into a medium-sized pot and heat over medium-high.
- Add the capsicums and pineapple and cook until fragrant the capsicum reaches desired tenderness.
- Add the sauce and stir to combine.
- Remove the sauce from the heat, and fold the fried chicken into the sauce.
- Seve on rice and, if you’d like, garnish with sesame seeds.
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