Aloha Chicken
Marination Time: 30 Mins
Cooking Time: 15 Mins
0:07 - Intro
0:08 - Boneless Chicken - 200 gm
0:10 - Red Chilly Sauce - 1 Tbsp
0:11 - Soya Sauce - 1 Tbsp
0:14 - Egg White - 1
0:16 - Salt - 1 Tsp
0:18 - All Purpose Flour - 1 Tbsp
0:21 - Corn Flour - 1 Tbsp
0:24 - Combine well
0:31 - Keep aside for 30 mins
0:34 - Oil - 2 Tbsp
0:42 - Shallow fry chicken pieces
0:50 - Cook for 6 mins
0:53 - Chicken turns light brown
0:56 - Take out the Chicken
1:04 - Take out excess oil
1:05 - Leave 1Tbsp oil
1:08 - Garlic Pods - 4
1:15 - Fry till golden brown
1:16 - Nice aroma comes
1:20 - Onion - 1 (Medium sized)
1:22 - Capsicum - 1 (Medium sized)
1:24 - Red Bell Pepper - 1/2
1:25 - Saute for 2 mins
1:30 - Medium flame
1:31 - Fresh Pineapple - 3 Slices
1:34 - Stir cook for 2 mins
1:38 - Red Chilly Powder - 1 Tsp
1:41 - Salt - 1 Tsp
1:44 - Red Chilly Sauce - 1 Tbsp
1:46 - Soya Sauce - 1 Tbsp
1:49 - Cook for 1 min
1:55 - Honey - 1 T bsp
2:03 - Fresh Pineapple Juice - 1 Cup
2:07 - Mix well
2:12 - Corn Flour - 1 Tbsp
2:14 - Water - 1/4th Cup
2:16 - Mix well
2:25 - Combine well
2:30 - Cover and simmer for 5 mins
2:33 - IT'S READY
2:41 - Garnish with roasted Sesame seeds
TIPS
• Dry the chicken completely before marination
• You can store marinated chicken in refrigerator for 1-2 days.
• Cut all the veggies in the same shape to avoid over or under cooking of any vegetable.
• Saute the veggies on medium to high flame to retain their moisture and crunch.
• Lower the flame before adding honey.
• No need to add honey if you are using canned pineapple.
• Syrup of canned pineapple can also be used instead of pineapple juice.
• Adjust quantity of chilly powder and sauce according to your pallete.
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