Main Ingredients:
Chicken breast: 2 pieces; Pineapple: half.
Additional Ingredients:
Cucumber: half; Carrot: half; Peanuts: 100g; Spring onion: a piece; Ginger: 1 piece; Egg white: 1.
Seasonings:
Salt: 2 spoons; Sugar: 1 spoon; Ketchup: 1 spoon; Oil: 200ml.
Flavor: Fruity; Cooking Method: Stir-fry; Time: One hour; Difficulty: Moderate.
Step-by-Step Cooking Instructions for Pineapple Kung Pao Chicken
Prepare the ingredients.
Dice the carrots.
Roast the peanuts until cool.
Chop the spring onions and shred the ginger.
Cut the chicken breast for better flavor absorption.
Then cut into 1.5cm pieces.
Season the chicken with spring onions, ginger, and salt.
Add an egg white to the chicken for a tender texture.
Add cooking wine to remove any unwanted smell.
Remove the core of the pineapple and cut into chunks for later use.
Soak in lightly salted water for ten minutes.
Once all ingredients are ready, marinate the chicken for twenty minutes.
After marinating the chicken, coat it with cornstarch.
In a pan, heat oil to 50% hot, then add the chicken pieces one by one, flip after they are set.
Double fry.
Leave a little oil in the pan, stir-fry the carrots, cucumber, and spring onions.
Add the peanuts.
Add the pineapple chunks.
Add the chicken pieces.
Stir in the ketchup.
Add salt.
Add sugar.
Plate and serve.
Finished dish.
