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Number of serving: 4
Preparing time: 5 minutes + 30 minutes
marinate time
Cooking time: 8 minutes
Ingredients:
250ml (1 cup) oil for deep frying
1 piece chicken breast (500g), thinly sliced
150g canned pineapple meat, cut into bite size
150g fresh pineapple, cut into bite size
3 tablespoon Corn flour
1 tomato, cut into wedges
1 capsicum, cut into small dice shape
Oil for deep frying
Marinade Ingredients:
1 teaspoon salt
½ teaspoon sugar
1 teaspoon curry powder
1 egg
1 tablespoon corn flour
Sauce Ingredients:
1 tablespoon Thai chili sauce
1 tablespoon tomato sauce
1 tablespoon chili sauce
½ tablespoon sugar
½ teaspoon salt
3 tablespoon canned pineapple juice
1 teaspoon lemon juice
Method:
Mix chicken with marinade ingredient and marinate for 30 minutes,
can put inside fridge up to 6 hours for better taste. Put the chicken
into a bowl of corn flour, toss to coat. Heat up oil in a wok or pan
over medium heat, put in chicken and deep fried for 4 minutes or until
golden brown. Remove and drain with paper towel. Leave 1 tablespoon oil
in wok, stir in capsicum, pineapple, tomato, followed by sauce
ingredients. Continue to cook for 3 minutes or until the sauce is
thickening. Put in chicken, stir to mix. Ready to serve.
Health Tips:
Pineapple is good source of Vitamin C as anti-oxidant. Some
research has also shown promise of molecules found in pineapple in
fighting cancer and enhances human immune system.
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