Ingredients:-
3-4 tinned pineapple slices, drained with the syrup reserved, and cut into 1 inch pieces
2 boneless chicken breasts
½ cup refined flour (maida)
½ tsp baking powder
¼ cup corn flour
Salt to taste
Crushed black peppercorns to taste
1½ tbsps white vinegar
3 tbsps oil + for deep frying
1½ tbsps finely chopped ginger
1½ tbsps finely chopped garlic
3-4 fresh red chillies, diagonally sliced
2 tbsps brown sugar
¼ cup tomato ketchup
1 tbsp cooking wine
1 tsp dark soy sauce
1 cup mixed coloured capsicum triangles (red capsicum and green capsicum)
1 medium onion, cut into 1 inch pieces, and layers separated
2 tbsps corn flour slurry
Chopped spring onion greens for garnish
Cooking Method:-1. Cut the chicken breasts into 1 inch pieces. Transfer into a bowl, add refined flour, baking powder, corn flour, salt, black pepper powder, vinegar, and ½ cup water and mix till well combined.
2. Heat sufficient oil in a wok. Gently slide in the chicken pieces and deep fry till golden brown and crisp. Drain on an absorbent paper.
3. Heat 3 tbsps oil in another wok, add ginger, garlic, and red chillies and sauté for a minute.
4. Add 2 cups reserved tinned pineapple syrup, and mix well. Cook till it comes to a boil.
5. Add brown sugar and tomato ketchup mix well. Boil for 1-2 minutes.
6. Add cooking wine, remaining vinegar, and dark soy sauce and mix. Add mixed coloured capsicums, onion, and pineapple pieces and mix till well combined. Cook for 1-2 minutes.
7. Add the chicken and mix till each chicken piece is well coated with the mixture.
8. Add salt, black pepper powder and toss.
9. Stir in the corn flour slurry and cook till the mixture thickens.
10. Serve hot garnished with spring onion greens.