|
|
Quantity |
|
Chicken |
1 & 1/3 Cup |
|
Green Bell Pepper, Chopped |
½ |
|
Red Bell Pepper, Chopped |
½ |
|
Scallions |
2 Stalks |
|
Canned Pineapple Rings, chopped |
2 Slices |
|
Garlic, Chopped |
2 Clove |
|
Hela Martha Original Ketchup |
5 Tbsp |
|
Marinate |
|
|
Light Soya Sauce |
1 Tsp |
|
Cornstarch |
½ Tsp |
|
Rice Wine (optional) |
½ Tsp |
|
Frying batter |
|
|
All Purpose Flour |
½ Cup |
|
Cornstarch |
¼ Cup |
|
Baking Soda |
½ Tsp |
|
Egg |
1 |
|
Water |
½ Cup |
|
Cooking Oil |
1 Tsp |
|
Salt |
1 Tsp |
Instructions
- Cut the chicken into bite-sized pieces and place into the marinate for 30 minutes.
- In a large bowl, mix the dry ingredients of the frying batter and add in the egg, water and cooking oil to form a thick batter.
- After 30 minutes of the marination, transfer the meat into the batter and ensure they are evenly coated with the batter. In a pot, add the frying oil enough for deep frying.
- Once the oil reaches 160C, place the meat pieces in the pot and flip them till golden brown. Dish out and drain on the paper towels.
- Stir fry chopped garlic until light brown, then add bell peppers and pineapple pieces. Add Hela Curry ketchup and toss till evenly coated.
- Serve with rice garnished with scallions or chilli and enjoy!