Chicken with Pineapple Goulash

Hello everyone, this time we learn to make Chicken with Pineapple Goulash

A classic of East Asian cuisine, pineapple goulash chicken is gorgeous ~ if you have a wok, this is a great opportunity for you to practice. If you don't, you can also make this dish in a deep-bottomed pan.
We need to prepare 400g of chicken breast, 1 red bell pepper, 1 yellow bell pepper, 1 onion, 2 cloves of garlic, 200g of pineapple, 100g of flour, 1½ teaspoons of baking powder, 30g of cornstarch, ½ teaspoon of salt, 130ml of sunflower oil, 150ml of water (cold), 2 tablespoons of brown sugar, 3 tablespoons of tomato paste, 1½ tablespoons of soy sauce, 60ml of apple cider vinegar, 1 tablespoon of sesame seeds, green onions, rice

Remove seeds and tips from bell peppers and cut into strips. Halve and slice onion into half moons and mince garlic. Stem and peel the pineapple, cut into small pieces, and cut the chicken breast into strips.

Make the tempura batter: In a bowl, combine the flour, baking powder, cornstarch, a quarter of the sunflower oil and water. Stir to combine, add the chicken strips and coat with the batter. Heat the rest of the sunflower oil in a frying pan to above 170°C. Add the chicken and fry until golden brown on both sides. Place the fried chicken on a plate lined with kitchen towels to drain the oil.

Pour most of the oil out of the wok, add the onion and garlic and stir-fry for about 30 seconds, add the bell pepper red and stir-fry for about 1 minute, add the pineapple and stir-fry for about 1 minute more or longer, add the sugar and let the sugar caramelize slightly. Add tomato paste, soy sauce and apple cider vinegar and cook together for about 4 minutes. Add the chicken and stir-fry the mixture. Before serving, sprinkle some sesame seeds and serve with rice and top with some green onions. Enjoy!