Ayam saus asam manis, poulet à la sauce aigre-douce

Ayam Saus Asam Manischicken with sweet and sour sauceBahan bahan:ingredients:300 g chicken thighs3 cloves of garlic1 tsp salt1/2 tsp pepper2 tbsp cornstarchoilBahan Pencelup:coating ingredients:1 egg25 gr cornstarchBahan saus:ingredients sauce:100 grams of pineapple3 cloves of garlic1/2 onion1 red lombok100 gr saus tomat (see recipe)1/2 tsp salt2 tsp palm sugar3/4 tsp vinegar300 ml of water1 tbsp sago flour + 1 tbsp water2 tbsp butterCara membuat:preparation:Cut the chicken into cubes. Chop the garlic very finely. Mix the meat with the garlic, salt, pepper and cornflour. Beat the egg with the cornstarch. Toss in the chicken cubes. Heat enough oil in a pan and fry the chicken until golden brown and set aside.Cut the pineapple into cubes. Finely chop the garlic and onion. Cut the lombok into thin slices. Heat the butter in a pan and fry the onion, garlic and lombok for 3 minutes. Add the pineapple and fry until soft.Then add the saus tomat, palm sugar and salt and mix well. Then add the water and bring to a boil. Then add the sago solution and cook, while stirring, until it thickens. Then add the vinegar and mix well.Toss in the meat and serve.