250g chicken breast (deboned & cut into 1 inch cube)
1 green bell pepper (cut into pieces)
1 piece fresh pineapple/1 can of pineapple (cut into pieces)
1 clove garlic (finely chopped)
1 medium size bombay onion (cut into quarter)
oil for frying
Marinate:
1 tsp soy sauce
1/2 tsp corn flour
1 tsp rice wine/sherry/beer
a dash of white pepper
Batter:
1/2 cup water
50g all-purpose flour
25g corn flour
1 egg
1 tsp cooking oil
1/2 tsp sesame oil
1 small pinch of salt
Sauce:
2-3 tbsps tomato ketchup
1 tsp plum sauce
1/3 cup pineapple juice
1 tsp rice vinegar
1 tsp oyster sauce
1 tsp corn flour
1-2 tsp sugar
4 tbsp water
Instructions
Marinate chicken chunks with the ingredients for at least 15 mins
Mix the sauce well & set aside
Mix ingredients of the batter well forming a thick batter
Dip the chicken chunks into the batter. Make sure it is well-coated before frying in hot oil. Deep fry the chicken pieces until golden brown, dish out & drain on paper towel
Heat oil in wok, stir fry garlic until light brown, add green bell pepper & pineapple pieces. Continue stir fry until the aroma of the pepper comes out and then add sauce. As soon as the sauce thickens, add the chicken into the sauce & stir well.