190e Chicken Pineapple Sweet Sour



300 grams Chicken fillet cut 2 x2x 4 cm thick

1 tbs. Lemon juice

1 tsp. Sesame Oil

Vegetable oil For deep frying

1 pcs Egg lightly beaten

1/2 tsp. Salt

1/4 tsp. Pepper

100 grams Maizena Flour

50 grams Flour

2 pcs Garlic chopped

50 grams Onion halved, cut 0,5 cm wide

200 grams Pineapple cut 1cm thick in triangle form

3 pcs Red chilis seeded, sliced finely in 1/2 cm wide

75 grams Paprica or red bell pepper cut 1,5 cm X 1,5cm thick

2 pcs Leek cut in 2 cm length


4 tbs. Vegetable oil

200 ml Chicken stock

2 pcs Garlic

2 cm Ginger chopped

3 tbs. Tomato Sauce

1 pcs Fresh tomato Put in boil water, peel the skin and chopped

1 tsp. Vinegar 5%

1/2 tbs. Maizena Flour Diluted with water

Salt to taste

Sugar to taste


Mix chicken breast fillets with lemon juice, sesame oil, salt and pepper.

Mix cornstarch and flour. Stir well. Roll the chicken fillets in the flour mixture then dip in the egg.Take the chicken fillet out from the egg and once again roll the chicken fillets in the flour mixture. Heat oil in a skillet over medium heat. Deep fry the chicken until brown, remove and drain.

Heat 4 tablespoons of vegetable oil, saute garlic until fragrant, put ginger, onion, saute until wilted. Add pineapple, red chili, peppers, leek and red bell paper. Pour the chopped tomatoes, tomato sauce, vinegar, sugar, salt and chicken stock. Cook until boiling.

Add the fried chicken, stir until blended. Add cornstarch solution. Stir until the sauce thickens and remove from the flame.