Spicy chicken with fried pineapple

Ingredients for 2 servings:

• 200 g chicken breast, without skin and bones, frozen
• 1 tbsp oyster sauce, sweet, thick
• 1 tbsp Sambal Bangkok ala Siu (see appendix)
• 1 tbsp light soy sauce
• 6 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 2 tbsp sunflower oil
• 1 pepper, red, long, mild to medium hot
• n. B. flowers and leaves
• Marinade, the rest of it (see above)
• 1 tbsp sauce (bulgogi sauce)
• 2 tbsp pineapple juice (can)
• 1 pinch of salt
• 1 ½ liters of frying oil
• 300 g pineapple pieces (can)

Instructions

Working time approx. 30 minutes; Rest period approx. 1 day; Cooking/baking time approx. 15 minutes; Total time approx. 1 day 45 minutes

A great side dish from the Nonya cuisine in Thailand.

It is best to cut the thawed chicken breast across the grain into approximately 6 mm thick slices using a bread and sausage slicer. Halve the slices lengthwise and then cut crosswise into 10 mm wide strips. Mix all of the other ingredients with the meat until smooth and marinate the meat, covered, in the refrigerator for 24 hours. Stir occasionally. Bring to room temperature before use, strain and drain well. Use the leftover marinade for the sauce. To garnish, trim the top ends of the washed peppers, cut them open lengthwise on one side, open them up, remove the seeds and remove the diaphragms. Cut diagonally into thin strips. If desired, wash the flowers and leaves and set aside. Remove the pineapple chunks from the tin and drain well on kitchen paper. Heat the frying oil to 200 degrees Celsius. Mix all of the ingredients for the sauce in a bowl until smooth. To stir-fry, heat the sunflower oil in a wok until smoking point. Add the meat and stir-fry for 60 seconds. Immediately remove from the wok and keep warm. Place the pineapple pieces in a deep sieve and fry in the oil for 30 seconds. Remove from the oil and return the oil to 200 degrees Celsius. Fry the pieces for another 30 seconds. Repeat the process. Then mix the hot pieces with the sauce into the meat and place on a serving dish. Garnish with the pepperoni threads and, if desired, with flowers and leaves. Serve as a side dish and enjoy. Appendix: Sambal Bangkok ala Siu, see: https://www.chefkoch.de/rezepte/3858861587532025/Sambal-Bangkok-ala-Siu.html