Sticky Chinese BBQ Chicken

Name: Sticky Chinese BBQ Chicken
Yield: 4
Ingredients: 3 chicken breasts; salt, to taste; pepper, to taste; 1 cup corn flour; 6 cups oil, for frying; 1 onion; 2 bell peppers; 2 tablespoons soy sauce; 2 tablespoons red wine vinegar; 2 tablespoons tomato paste; 2 tablespoons sugar; ½ cup chicken stock; 1 ¼ cups pineapple; ¼ cup water; ¼ cup cornflour, as needed; 2 egg yolks; milk

Recipe by Ellie Holland from tasty.co

Dinner

Ingredients

4 servings

•

3 chicken breasts
•

salt, to taste
•

pepper, to taste
•

1 cup corn flour
•

6 cups oil, for frying
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1 onion
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2 bell peppers
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2 tablespoons soy sauce
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2 tablespoons red wine vinegar

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2 tablespoons tomato paste
•

2 tablespoons sugar
•

½ cup chicken stock
•

1 ¼ cups pineapple
•

¼ cup water
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¼ cup cornflour, as needed
•

2 egg yolks
•

milk

Instructions

Season the chicken with salt and pepper.
Cut into bite-size chunks.
Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
Heat the oil in a deep saucepan until it reaches 190°C (375°F).
Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
Drain onto a plate covered in kitchen roll.
In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
Add in cornflour paste.
Mix until the sauce has thickened.
Stir in the pineapple and chicken until evenly coated with the sauce.
Serve with rice.
Enjoy!