INGREDIENTS

¾ kilo chicken thigh fillet, skinless
Salt to taste
Ground black pepper to taste
¼ cup rice wine
¼ cup cornstarch, plus more for coating
2 pcs egg whites
oil for frying
SAUCE
1 tbsp oil
1 pc large green bell pepper, cut into medium dice
1 pc large carrot, cut into flower disks
1 pc large red onion, cut into medium dice
6 pc garlic cloves, minced
1 cup pineapple tidbits
¾ cup pineapple juice
1 cup chicken broth
¾ cup Angel Kremdensda
3 tbsp cornstarch
3 tbsp water

PROCEDURE

1. Prepare chicken. Season chicken with salt, pepper, egg whites, 1⁄4 cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.
2. Coat the chicken pieces in more starch.
3. Fry the chicken pieces in oil until golden and crispy. Set aside and drain excess oil.
4. Make sauce. In a wide deep pan, fry the bell peppers, and carrots in oil for a few minutes and season with salt and pepper. Remove from the pan.
5. Saute the garlic and onion oil until fragrant. Add the pineapple juice, chicken broth, and ANGELS KREMDENSADA. Bring to a boil and simmer until the sauce is thick and creamy.
6. Finish the sauce with pineapple tidbits, and the cornstarch slurry. Return the bell peppers, and carrots then drizzle the sauce over the chicken and serve.