|1/2 cup||brown sugar|
|1/3 cup||rice vinegar|
|3 tbsp||Rhodes Quality Tomato Paste|
|1 x tin||Rhodes Quality Pineapple Pieces in Syrup — drain the pineapple pieces and reserve the syrup|
|3 tbsp||soy sauce|
|1/2 tsp||garlic powder|
|1/2 tsp||onion powder|
|700 g||chicken thighs — deboned, cut into cubes|
|salt and black pepper — to season|
|vegetable oil — to shallow fry|
|1 tsp||fresh garlic — minced|
|1||onion — diced|
|1||red pepper — diced|
|1||green pepper — diced|
|toasted sesame seeds — to garnish|
|fresh coriander — to garnish|
|steamed rice — to serve|
In a small pot whisk together brown sugar, rice vinegar, tomato paste, 3 tbsp reserved pineapple syrup, soy sauce, onion powder, garlic powder, cornflour and water. Heat over a medium heat just until the sugar melts and the sauce begins to thicken. Set aside.
In a large bowl, add chicken, salt, pepper, and cornflour, stir to coat evenly.
Heat a large wok over medium-high heat. Add vegetable oil, enough to shallow fry the chicken in batches until lightly crispy and golden. Remove the chicken from the wok and set aside.
Remove some of the oil from the wok and then stir-fry the garlic, onion, red pepper and green pepper for about 1 minute. Add the reserved pineapple chunks followed by the prepared chicken.
Pour over the prepared sauce and stir to coat evenly.
Garnish with toasted sesame seeds and fresh coriander and serve with steamed rice.