This dish is exactly the dish that my children often took with them after work at the wok restaurant. Hence the name “á la 22High”. So I have fond memories of this dish.
Dish for 4 people.
Ingredients:
450 g chicken (thigh) fillet
20 ml ketjap manis
1 egg
Salty
1/2 tsp black pepper powder
1 tsp onion powder
1 tsp garlic powder
Cornstarch
3 colors of pepper
1 onion
4 garlic cloves
Sauce:
80 g sweet chili sauce
70 ml ketchup
20 ml ketjap manis
20 ml of vinegar
1 1/2 tsp onion powder
1 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp black pepper powder
Small can of pineapple in juice
1 tbsp cornstarch
You will need a deep fryer or a pan with oil to fry the chicken. I use a pan with a layer of sunflower oil.
Preparation:
Place the soy sauce (20 ml), egg, pinch of salt, black pepper, onion powder (1 tsp) and garlic powder (1 tsp) in a bowl and mix well.
Cut the chicken into pieces and add them to the marinade. Let this sit for at least 15 minutes.
Cut the pepper, onion and garlic into pieces. Garlic, of course, finely or grated.
Mix all the ingredients for the sauce except the cornstarch and pineapple. Add the juice from the can. Set the sauce aside for now.
Turn on the deep fryer or gently heat the oil on the stove.
Heat another pan and fry the vegetables in it. Let this bake for about 7 minutes. Do not leave on high heat.
In the meantime, the chicken has marinated long enough, so we continue with that. Sprinkle cornstarch into the marinade. Stir and repeat until the chicken is well covered with a kind of paste.
Now you can add the cornstarch (tbs) to the sauce and stir. There should be no lumps left in it. Add the sauce to the vegetables and heat through. If the sauce becomes too thick, simply add some water.
By now your oil has probably become warm and we are going to fry the chicken. Place the chicken in the oil piece by piece so that they do not stick together. So don’t put too much chicken in the pan, otherwise the same thing will happen. Let the chicken fry until nicely browned in a few minutes. Then take the chicken out and let it drain on kitchen paper. Repeat the steps until all the chicken is cooked.
Check again to see if the sauce has not become too thick. If not, add some more water. And stir the chicken through the vegetables with sauce. Let it warm up again, but not for too long otherwise the chicken will lose its crunch. So serve quickly.
Serve with rice.
Enjoy your meal.
