Summary

Ingredients

• 1 chicken, ready to cook
• 3 tablespoon soy sauce, light
• 1 tablespoon sherry, sweet or rice wine
• 1 teaspoon ginger powder
• 1 teaspoon sugar
• 1 pinch (s) salt
• 150 g pineapple (from the can)
• 1 clove garlic
• 2 tablespoon oil (sesame oil)
• 3 tablespoon pineapple juice
• 1 red pepper (s)
• 1 tablespoon cornstarch
• 6 tablespoon vinegar
• 6 tablespoon sugar
• 4 tablespoon tomato ketchup
• 1 dash Tabasco
• salt

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Instructions

1. Wash the chicken and pat dry.
2. Prepare a marinade from the soy sauce, sherry, ginger powder, sugar and a pinch of salt, rub the chicken with it and let it steep for 1 hour.
3. Drain the pineapple, collect some juice and set aside. Peel the garlic clove and cut into fine slices (or dice finely). Heat 1 tablespoon sesame oil in a wok and fry the garlic in it, add a little pineapple juice. Add the chicken and fry it brown on all sides for approx. 40 minutes, turning over and over again. Remove the chicken, cut into portions and keep warm. Wash the bell pepper, cut in half, remove the seeds and cut into small cubes
4. For the sauce, mix together the vinegar, sugar and ketchup and season with the Tabasco sauce and a little salt.
5. Heat 1 tablespoon of sesame oil in a wok, add the diced paprika and fry, add the sweet and sour sauce and stir in the pan for 3 minutes.
6. Mix the cornstarch with the pineapple juice until smooth and add to the pepper cubes, bring to the boil until the sauce thickens. Add the pineapple pieces, heat again while stirring and pour the sauce over the chicken pieces arranged on a plate.
7. The whole thing tastes great with chicken breast cut into strips, but it doesn`t take that much time.