Hakka Chinese Pineapple Chicken |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Hakka chinese is popular in Pakistan, and is generally a spicier variation of chinese food. This is a dish I make at home with plain boil rice or fried rice. It's a great blend of sweet and spicy. Try it! Ingredients:
1 (8 ounce) can pineapple rings |
3/4 cup aroy-d sweet chili sauce |
1 lb boneless chicken |
2 medium onions |
1 red pepper (capsicum) |
2 green chilies |
3 -4 garlic cloves |
2 tablespoons cooking oil |
1 teaspoon salt (to taste) |
1 teaspoon black pepper (to taste) |
1 tablespoon flour |
1 cup water |
1 teaspoon sriracha hot sauce (to taste) |
Directions:
1. Slice boneless chicken into cubes.
2. Slices onions into cubes.
3. Heat oil and add onions and cook on medium heat until onions soften and become golden. Then add chopped garlic and wait until it browns. Add garlic after onions, as garlic tends to burn quicker than onions.
4. Add chicken to garlic and let it cook. After 5 minutes, add salt and pepper. Chicken will release its water. Let it cook until almost all the water is gone.
5. Slice Red Pepper into cubes and the green chillies at an angle. Add them to the chicken and let it all cook until the vegetables soften a little.
6. Add the Aroy-D sweet chilli Sauce.
7. Cut slices of pineapple into quarters, so each slice gives you four pieces. And add the whole can worth of pineapple into the chicken dish.
8. If you'd like a little bit more gravy, dissolve the flour in 1 cup water, and stir leaving no lumps. Then add it to the chicken.
9. Lastly, if you'd like a little bit more spice, you can add a teaspoons of Sriracha hot sauce.
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