Pineapple Chicken

Friday, October 9, 2009

Our dinner tonight will be Pineapple Chicken. The method of cooking this dish is similar to the method of cooking Ku Lou Yuk (Sweet and Sour Pork). I'll prefer this dish with extra gravy to serve with rice thus I'll be doubling the amount for sauce the next time I am preparing this dish.


400g chicken breast, thinly sliced
150g canned pineapple cubes
1 green capsicum, sliced
1 tomato, cut into wedges
corn flour for coating chicken
oil for deep frying

1 tsp salt
½ tsp sugar
1 egg
1 tsp curry powder
1 tbsp corn flour

1 tbsp Thai chilli sauce
1 tbsp tomato sauce
1 tbsp chilli sauce
3 tbsp canned pineapple juice
1 tsp lemon juice
1 tbsp sugar
½ tsp salt

  1. Combine chicken breast with marinade and season for 30 minutes. Then coat with corn flour and deep-fry in hot oil until golden brown. Dish and drain.
  2. Leave 1 tbsp oil in wok, put in pineapple, capsicum, tomato and stir well. Pour in sauce and cook until thick.
  3. Add in fried chicken breast, stir well and dish up.


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