Pollo agridulce al estilo de Hong Kong

Ingredientes

• 1 egg white
• 1 tbsp soy sauce
• 350 g chicken thighs (cut into bite-sized chunks)
• 4 tbsp cider vinegar
• 50 g sugar
• 75 g ketchup
• 1 tbsp soy sauce
• 1 tsp cornflour/cornstarch
• 70 g cornflour/cornstarch
• 1/4 tsp white pepper
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder
• 1 tsp salt
• 4-5 tbsp sunflower or vegetable oil
• 1/2 red onion (sliced)
• 2 red or green peppers (cut into bite-sized pieces)
• 250 g fresh or tinned pineapple (cut into bite-sized pieces)

Preparación

1. 1

   Mix the egg white and soy sauce in a small bowl, add the chicken pieces and leave to marinade while you prep the rest of the ingredients.

2. 2

   Mix the sauce ingredients (cider vinegar, sugar, ketchup, soy sauce, and cornflour/cornstarch) in a jug or bowl.

3. 3

   Mix the cornflour/cornstarch, white pepper, ground ginger, garlic powder and salt in a larger bowl.

4. 4

   Toss 2-3 chicken pieces at a time in the seasoned cornflour/cornstarch until evenly coated, ensuring you shake off any excess egg white first. Repeat until all chicken pieces are coated in a generous layer of cornflour/cornstarch.

5. 5

   Place a wok or large frying pan on a medium to high heat and add oil. Add the chicken pieces when the oil is hot and fry for a few minutes, turning regularly until they are golden brown on all sides, then remove from the pan and set aside. (Note 1 & 2)

6. 6

   Add a little more oil to the pan if you need to and fry the onion for a couple of minutes before adding the peppers and cook for a few more minutes until the peppers and onion begin to soften.

7. 7

   Add the pineapple and toss quickly in the pan until it becomes hot.

8. 8

   Pour on the sauce and let it boil for 30 seconds to 1 minute, add the cooked chicken, remove from the heat and serve immediately.