for 4 servings
1 ½ lb (680 g) chicken breast, chopped into bite-size pieces
1 tablespoon soy sauce
1 cup (125 g) cornstarch, plus 1 tbsp, divided
1 large egg
2 tablespoons vegetable oil, plus more for frying
½ red bell pepper, chopped
½ green bell pepper, chopped
½ cup (75 g) white onion, chopped
2 teaspoons garlic, minced
1 teaspoon ginger, minced
¼ cup (60 mL) rice vinegar
¼ cup (50 g) sugar
3 tablespoons ketchup
white rice, cooked, for serving
scallions, sliced, for garnish
sesame seeds, for garnish
- In a large bowl, combine the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch, and 1 egg. Cover and marinate in the fridge for 20 minutes.
- Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact.
- Scoop out the cubed pineapple and set aside.
- Place the remaining cup of cornstarch in a separate large bowl and toss the marinated chicken pieces until liberally coated. Shake off excess.
- Fill medium pot halfway with oil and heat until the oil reaches 350˚F (180°C).
- Fry the chicken for 4-5 minutes, until the coating is golden brown and the chicken is cooked throughout. Transfer to a wire rack set over paper towels to drain.
- To make the sauce, heat 2 tablespoons of vegetable oil in a medium frying pan over a medium heat. Sauté the bell pepper and onion for 2-3 minutes, until softened.
- Add the garlic and ginger, and cook until fragrant.
- Add the vinegar, sugar, and ketchup, and stir. Bring the mixture to a boil.
- Add the pineapple cubes and warm thorough.
- Add the chicken to the frying pan and toss to coat with the sauce.
- Scoop the mixture into the hollowed out pineapple along with a scoop of rice.
- Garnish with scallions and sesame seeds.