Sweet-n-Sour Pineapple Chicken

2

This Sweet-n-Sour Pineapple Chicken is my all time Indo-Chinese dishes. I prepared this after a long gap few days ago. It turned out good so thought of sharing the recipe with you. I served it with Schezwan Egg Fried Rice and Dry Chilli Chicken. You can serve it as a starter too.

4

Ingredients to serve 4

  • Boneless Chicken – 500 gms
  • Vinegar – 2 tsp
  • Black Pepper Powder – 2 tsp
  • Garlic Paste – 1 ½ tsp
  • Ginger Paste – 1 tsp
  • Soya Sauce – 2 Tbsp
  • Sugar / Honey – 1 tsp
  • Capsicum / Bell Paper – 1 cup (Diced)
  • Pineapple – ¾ cup (Diced)
  • Garlic – 1 tsp (Chopped)
  • Ginger – 1 tsp (Chopped)
  • Onion – 1 (Diced)
  • Corn Flour – 3-4 Tbsp + 1 tsp
  • Egg – 1
  • Oil – 2 tsp + for frying the chicken
  • Salt – To taste

Steps:

  1. Marinade the chicken pieces with ginger paste, garlic paste, 1 tsp black pepper powder, 1 tsp vinegar and 1 tsp soya sauce for 30 minutes.
  2. After 30 minutes add 1 egg and corn flour. Add a little salt. Mix very well. The corn flour should coat the chicken pieces from all sides.
  3. Heat sufficient oil in a wok. Put the chicken pieces in hot oil. Fry them till golden brown from all sides. Take out from oil and put them on absorbent paper.
  4. Take another wok and take 2 tsp oil from the wok.
  5. Add chopped ginger and garlic. Fry till the raw smell goes off.
  6. Now add diced onion. When they turn translucent add diced capsicum.
  7. Next add fried chicken pieces and pineapple pieces. Toss well.
  8. Now add soya sauce, sugar/ honey, black pepper, vinegar and salt. Sauté for couple of minutes.
  9. Add 1 tsp corn flour in little water and add it to the wok. Give a quick toss.
  10. Sprinkle some sesame seeds (optional) and serve hot with Schezwan Egg Fried Rice or any other Indo-Chinese rice or noodles dishes.
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