Sweet and sour chicken with pineapple

Ingredients for 2 servings:

• 250 g boneless, skinless chicken breast, frozen
• 1 tbsp black bean paste, hot (Black Bean Chili Sauce)
• 4 g Asian shrimp paste (Terasi Udang)
• 2 tbsp tomato ketchup
• 6 g papaya pulp, pureed, frozen
• 1 tsp baking powder
• 2 leaves of Lollo Bianco
• 2 Pepper, red, long, mild to medium hot
• 125 g pineapple pieces (can)
• Marinade, the rest of it (see above)
• 8 tbsp sauce (spring roll sauce, sweet-sour-hot; see appendix)
• 1 tsp tomato paste
• 2 tbsp tomato ketchup
• n. B. Salt
• 3 tbsp sunflower oil
• 1 ½ liters of frying oil

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 30 minutes

A side dish with a difference. This red variety is especially suitable for noodle dishes. Recipe from the Nonya cuisine of 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, for 2 hours at room temperature, stirring occasionally. Bring to room temperature before use, strain and drain well. Use the remaining marinade for the sauce. To garnish, spread the washed lettuce leaf on a serving dish. Quarter the washed bell pepper lengthwise, 2 cm from the stem. Remove seeds and membranes. Halve the wide quarters again and let them bloom in cold water, but do not overcook them (see picture). Place the well-drained pineapple pieces on kitchen paper to dry. Drain the meat well in a coarse sieve. Mix all of the ingredients for the sauce until smooth and keep warm. Heat the frying oil to 200 degrees. Place the pineapple pieces in a sieve in the frying oil and fry for 30 seconds. Remove from the oil and heat the oil back up to 200°C. Then fry the pineapple pieces for another 30 seconds. Repeat the process. Remove from the oil, drain well, and keep warm. Heat the sunflower oil in a wok until smoking point. Add the meat pieces (careful, they may splash!) and stir-fry for 60 seconds. Add the pineapple pieces and stir-fry briefly. Deglaze with the sauce, immediately transfer to the serving dish, garnish, and serve as a side dish. Appendix: Sweet and sour spring roll sauce, see: https://www.chefkoch.de/rezepte/4359461739182073/Su-ss-sauer-scharfe-Springrollsauce-alla-Nadine.html