INGREDIENTS:
- 8 skinless, boneless chicken thighs, fat trimmed, sliced
- 2 tbsp soy sauce
- 2 tbsp Shaohsing rice wine
- Thumb-sized piece of ginger, peeled and finely grated
- 3 garlic cloves finely grated
- 1 egg, beaten
- 100g cornflour
- ½ tsp Chinese five-spice powder
- Sunflower oil, for deep-frying
- Boiled rice, to serve
- For the sauce:
- 5 tbsp Shaohsing rice wine
- 150ml malt vinegar
- 60g caster sugar
- 2 garlic cloves, crushed
- 2 tbsp tomato ketchup
- 2 tbsp soy sauce
- ½ chicken stock pot or stock cube
- 1 red pepper roughly chopped
- 1 red onion roughly chopped
- ½ small pineapple, chopped into chunks
- Large piece of ginger peeled and thinly sliced
Instructions
1. Marinate the chicken thighs with soy sauce, rice wine, ginger, garlic, and salt. Leave it in the fridge for at least 1 hour or overnight.
2. Prepare the sauce by boiling rice wine, vinegar, sugar, salt, garlic, and ketchup until syrupy. Set aside.
3. Mix beaten egg into the chicken, then stir in cornflour and five-spice powder until coated.
4. Heat oil in a wok and fry chicken until golden and crisp. Drain on kitchen paper and keep warm in a low oven.
5. Reheat the sauce and add soy sauce, stock pot, vegetables, pineapple, and ginger. Simmer until vegetables are slightly softened.
6. Mix chicken with the sauce and serve with coriander, spring onions, salt, pepper mix, and rice on the side. Enjoy!
