• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 People
  • Difficulty Normal
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Recipe Ingredient

  • 350g chicken thigh, boned and cut into cubes
  • 100g carrot, cut into wedges
  • 1 onion, quartered
  • Cut into wedges:
  • 100g cucumber
  • 1/2 red capsicum
  • 1/2 green capsicum
  • 1 tomato, cut into wedges
  • 1 small can pineapple cubes, drained
  • 1/2 tsp chopped garlic
  • 2 tbsp oil
  • 1 tbsp cooking wine
  • Seasoning for chicken:
  • 1 tbsp light soy sauce
  • 1 small egg, lightly beaten
  • 1/2 cup corn flour
  • Sauce:
  • 1½ tbsp light soy sauce
  • 1½ tbsp sugar
  • 1½ tbsp black vinegar
  • 100ml water

Instructions

  1. Marinate chicken meat with light soya sauce for 30 minutes. Add beaten egg, toss in corn flour and deep-fry in hot oil until meat is golden brown and crispy. Drain from oil.
  2. Heat 2 tablespoons oil in a wok and fry garlic until fragrant. Add in carrot, drizzle in wine and mix in sauce ingredients. Bring to a simmer.
  3. Stir in the rest of ingredients and pre-cooked meat to mix. Cook for 1–2 minutes then dish out to serve.

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