Creamy and Crispy Pininyahang Manok

¾ kg chicken thigh filletskinless

salt to taste

ground black pepperto taste

¼ cup rice wine

¼ cup cornstarchplus more for coating

2 egg whites

oil for frying

Sauce

1 tbsp oil

1 large red bell peppercut into medium dice

1 large green bell peppercut into medium dice

1 large carrotcut into flower disks

1 large red onion cut into medium dice

6 garlic clovesminced

1 cup pineapple tidbits

¾ cup pineapple juice

1 cup chicken broth

¾ cup ANGEL KREMDENSADA

3 tbsp cornstarch

3 tbsp 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

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

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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Creamy and Crispy Pininyahang Manok