Ingredients
Scale
- 1 chicken boneless, skinless chicken breast, cut into bite-sized pieces
- 1 cup pineapple chunks (reserve juice)
- 1 cup green, yellow and red bell peppers, chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon ginger, minced
- 1 green onion, chopped
- Pepper to taste
Batter:
- 5 tablespoons plain flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- Salt and pepper to taste
- 1/4 cup cold water
Sauce:
- 1 tablespoon oyster sauce
- 1/4 cup pineapple juice (reserved from canned pineapples)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon light soy sauce
- 1 teaspoon honey
- 1 teaspoon brown sugar
- 1 teaspoon lemon juice
Instructions
- Mix the batter ingredients and coat the chicken pieces thoroughly
- Over medium high heat, deep-fry the chicken in batches until golden brown. Drain and set aside
- Heat up a non-stick pan over medium heat and saute garlic and ginger until fragrant
- Toss in the chicken and stir to combine
- Pour in the sauce mixture and coat evenly
- Add pineapple chunks and bell peppers and cook for 1 minute until the sauce boils down and the pineapple has caramelized a little
- Season with pepper to taste and toss in the green onions, stir-frying for 30 seconds
- Dish and serve hot