How to Make Sticky Chinese BBQ Chicken?

Ingredients

• For 4 servings,
• 3 chicken breasts
• salt, to taste
• pepper, to taste
• 1 cup corn flour(100 g)
• 6 cups oil(1.4 L), 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(100 mL)
• 1 ¼ cups pineapple(200 g)

• Cornflour paste
• ¼ cup water(50 mL)
• ¼ cup cornflour(50 mL), as needed

• Egg wash
• 2 egg yolks
• milk

Method

• 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!