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. Mix 3 tablespoon soy sauce, 1 tablespoon sherry, 1 teaspoon ginger powder, 1 teaspoon sugar, and a pinch of salt to make the marinade. Rub the chicken with the marinade, refrigerate, and let steep for 1 hour.
3. Drain the canned pineapple and reserve the juice. Slice the garlic clove thinly. Heat 1 tablespoon sesame oil in a wok over medium-high heat, fry the garlic for 1 minute, add roughly 1 tablespoon of the reserved pineapple juice, then add the chicken. Fry on all sides over medium heat for approximately 40 minutes, turning frequently, until the internal temperature reaches 74°C (165°F). Remove the chicken, cut into portions, and keep warm. Wash the red pepper, remove the seeds, and cut into small cubes.
4. Mix 6 tablespoon vinegar, 6 tablespoon sugar, 4 tablespoon tomato ketchup, a dash of Tabasco, and a pinch of salt to make the sauce.
5. Heat 1 tablespoon sesame oil in a wok over medium heat, add the diced red pepper, and fry for 2–3 minutes. Add the sauce and stir for 3 minutes.
6. Mix 1 tablespoon cornstarch with the remaining reserved pineapple juice until smooth. Pour the cornstarch mixture into the wok, bring to a boil over medium-high heat, and stir for 2–3 minutes until the sauce thickens. Add the pineapple pieces, heat through while stirring for 1–2 minutes, and pour the sauce over the chicken pieces arranged on a plate.