for 4 portions
1 ½ lb chicken breast (680 g), cut into bite-size pieces
1 tablespoon soy sauce
1 cup cornstarch (125 g), plus 1 tablespoon, divided
1 large egg
2 tablespoons of vegetable oil, more for frying
½ red pepper, chopped
½ green pepper, chopped
½ cup white onion (75 g), chopped
2 teaspoons chopped garlic
1 teaspoon ginger, chopped
¼ cup rice vinegar (60 ml)
¼ cup sugar (50 g)
3 tablespoons ketchup
white rice, cooked, to be served
green onion, sliced, for garnish
sesame seeds, for garnish
In a large bowl, mix the chicken with 1 tablespoon soy sauce, 1 tablespoon cornstarch and 1 egg. Cover and marinate in the refrigerator for 20 minutes.
Cut the pineapple in half lengthwise and carefully cube the fruit in each half, leaving the outside of the pineapple intact. Remove the cubed pineapple and set aside.
Place the remaining cornstarch in a large separate bowl and stir the marinated chicken pieces until well coated. Shake off the excess.
Fill a medium saucepan 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 through. Transfer to a rack on paper towels to drain.
To prepare the sauce, heat 2 tablespoons of vegetable oil in a medium skillet over medium heat. Sauté the pepper and onion for 2 to 3 minutes, until softened.
Add the garlic and ginger and cook until fragrant.
Add vinegar, sugar and ketchup and stir. Bring the mixture to the boil.
Add the pineapple cubes and heat through.
Add the chicken to the pan and stir to coat with the sauce.
Pour the mixture into the hollowed out pineapple with a spoonful of rice.
Garnish with the green onions and sesame seeds.