How To Make Sticky Chinese BBQ Chicken
Sink your teeth into this succulent BBQ chicken, a pan-fried meal made with sweet, smoky, and tangy flavors from soy sauce, pineapple, and tomato paste!
Season the chicken with salt and pepper. Cut into bite-size chunks.
Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
Heat the oil in a deep saucepan until it reaches 375 degrees F. Carefully fry the chicken pieces for about 5 to 6 minutes, until crispy, slightly golden in color, and cooked throughout. Drain onto a plate covered in kitchen roll.
In a large saucepan over medium heat, add 1 tablespoon of oil and fry the onions and peppers for about 2 to 3 minutes.
Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for about 2 minutes.
Add in the cornflour paste. Mix until the sauce has thickened. Stir in the pineapple and chicken until evenly coated with the sauce.
Serve with rice and enjoy!
- Calories: 3375.47kcal
- Fat: 342.96g
- Saturated Fat: 28.56g
- Trans Fat: 1.43g
- Monounsaturated Fat: 213.26g
- Polyunsaturated Fat: 95.67g
- Carbohydrates: 51.41g
- Fiber: 5.72g
- Sugar: 16.67g
- Protein: 34.48g
- Cholesterol: 157.48mg
- Sodium: 1671.63mg
- Calcium: 107.80mg
- Potassium: 794.39mg
- Iron: 5.32mg
- Vitamin A: 162.82µg
- Vitamin C: 104.79mg
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