Ingredients:
To the Chicken:
3 cup Chicken Breast cut in cube shape1/3 cup Corn Starch
1/3 cup White Rice Flour

2-3 tablespoon Coconut Oil to the fry
Sauce:
1/4 cup Corn Starch1/4 cup Brown Sugar
3 tablespoon ketchup
1 pinch of salt
1/2 tablespoon White Vinegar (the origin recipe use Rice Vinegar)
2 cup water
Red food color
3/4 cup carrot (I made from baby carrot)
3/4 cup Green Bell Pepper
3/4 cup Onion
1/2 cup Pineapple (I cut to small cubes)
Steamed rice for the serve.
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I sprinkle the meat with salt and black pepper. |
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Add the corn starch and the rice flour. |
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Mix all together. |
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Fry the meat on coconut oil on the highest temperature fast. |
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Put the carrots into a pan wit some water and cook for about 15 minutes. |
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Add the green pepper... |
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...the onion... |
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...and the pineapple. Cook together until you mix the sauce. |
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Put the brown sugar and the corn starch into a bowl. |
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Add the water. |
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Pour the vinegar... |
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...and add the ketchup. |
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I put some food color too for the beauty red color. |
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Mix well together. |
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Pour into the veggies and boil to more 5-10 minutes when thick enough. |
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Preheat the meat. |
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Add the sauce to the meat and mix them well. |
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Serve with the steamed rice. |