SWEET AND SOUR PINEAPPLE CHICKEN.
I’ve been a fan of chicken for many years. I mean, why wouldn’t anyone be? Chicken is delicious, for breakfast you can cook their eggs and when broke you can basically eat maize like they do. I mean, what’s not to like about them? I digress. Tsk. I’ve alwayas loved chicken. unfortunately, chips kuku or fry can tend to be quite monotonous. And that’s where this recipe comes in. Trust me, it will blow you away.
For the chicken:
1 whole chicken diced into bite sized pieces.
1 cup plain wheat flour (not self raising)
1 tbsp ground black pepper
2 cups of vegetable oil.
½ tsp chilli powder.
Mix all your dry ingredients in a bowl and water while mixing until you have a thick batter.
Pour your batter into the chicken and mix well making sure you cover all the pieces.
Heat your oil in a pan until hot. Drop your chicken pieces and drop. Fry in batches until golden brown.
Remove and set aside.
For the sauce:
1 small juicy ripe pineapple diced into chunks.
500 ml of pineapple juice (Blend 1 cup of pineapple and 1 cup of water).
4 tablespoons dark soy sauce.
1 tbsp sugar
1 tbsp honey (Optional)
1 big red bell pepper cut into strips.
1 big green bell pepper diced.
1 tsp chilli powder.
1 tbsp Minced Garlic and ginger paste.
4 tbsp ketchup.
Salt to taste.
Drain out excess oil from your pan and leave about 3 tbsp.
Heat the oil, add your your ginger and garlic paste. Cook for 2 minutes until fragrant.
Add your honey, sugar, salt, ketchup and chilli. Cook on a low heat for 2 minutes stirring.
Add your bell peppers and cook for a minute until slightly soft.
Pour in your pineapple juice, pineapple chunks and soy sauce. Turn heat to high and bring the sauce to boil.
Once the sauce starts bubbling, reduce your heat to a low flame, add your fried chicken pieces and stir in for a minute making sure all the pieces are coated.
Turn of heat and let it stand for about 2 minutes for the chicken to absorb the sauce.
Serve hot with a plate of rice.