Time needed: 1 hour.
Makes: 4 – 6 servings
¾ kilo chicken thigh fillet, skinless
Salt, to taste
Ground black pepper, to taste
¼ cup rice wine
¼ cup cornstarch, plus more for coating
2 pieces egg whites
Oil, for frying
1 tablespoon oil
1 piece large red bell pepper, cut into medium dice
1 piece large green bell pepper, cut into medium dice
1 piece large carrot, cut into flower disks
1 piece large red onion, cut into medium dice
6 pieces garlic cloves, minced
1 cup pineapple tidbits
¾ cup pineapple juice
1 cup chicken broth
¾ cup ANGEL KREMDENSADA
3 tablespoons cornstarch
3 tablespoons water
- Prepare chicken
Season chicken with salt, pepper, egg whites, ¼ cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.
- Coat and bread
Dip the marinated chicken pieces in more cornstarch until fully coated.
Fry the chicken pieces in oil until golden and crispy. Set aside and drain excess oil.
- Fry the vegetables
In a wide deep pan, fry the bell peppers, and carrots in oil for a few minutes and season with salt and pepper. Remove from the pan.
- Make sauce
Saute the garlic and onion oil until fragrant. Add the pineapple juice, chicken broth, and ANGELS KREMDENSADA. Bring to a boil and simmer until the sauce is thick and creamy.
Finish the sauce with pineapple tidbits, and the cornstarch slurry. Return the bell peppers, and carrots then drizzle the sauce over the chicken and serve.