3 chicken thighs cut into small pieces
1 tbsp soy sauce
1 tbsp mirin
4 tbsp flour mixed with 4 tablespoons cornflour
2 eggs whisked
1/2 cup olive oil, extra virgin for frying
2 tbsp pineapple juice
3 tbsp tomatoe sauce or chutney
1 tbsp mirin
1 tbsp dark soy sauce
4 tbsp sugar I used white but you could use brown
1 tbsp pineapple juice extra mixed with 2 teaspoons of cornflour
6 mushrooms chopped
1 cup pumpkin cut in matchsticks boil for a few mins first.
2 carrots finely chopped in matchsticks boil with the pumpkin
1 onion sliced
1 can pineapple slices I then cut them into small pieces.
2 peppers what ever colour you like chopped
Marinate chicken for 3 hours if you can. Boil the pumpkin and carrot and drain. Put chicken in flour then egg and then back in flour. Make the sauce in a bowl.Keep the 1tablespoon of pineapple and the2 teaspoons of cornflour seperate at this stage. Fry chicken you may need to cook in 2 or 3 batches.Remove to drain on paper towels. Fry all the other vegetables you will need to add some more oil to pan.Add pineapple. Add sauce and stir then add cornflour and pineapple mixture.This will thicken sauce. Put chicken back in the pan.Stir the sauce it will stick to the chicken when its at the right consistency. Serve sraight away.Yummy crispy coating with moist tender meat inside.With sticky sweetn sour sauce.