AuthorBiteSized
Season chicken with salt, pepper, egg whites, ¼ cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.
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.
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.
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.
Ingredients
Directions
Season chicken with salt, pepper, egg whites, ¼ cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.
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.
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.
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.
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