Chicken Breast
This pigeon breast dish is formed of crispy chicken with garlic, red peppers, onions, and pineapple during a sweet and spicy condiment . Place on the copy!
ingredient
1/2 cup + 1 tablespoon oil , divided
1 pound boneless, skinless pigeon breast , dig 1-inch squares, but thin *
1/2 cup all-purpose flour
1/4 cup cornstarch
2 large eggs, beat off
2 garlic cloves, chopped
1 red chili, dig 1 inch cubes
1/4 of a white onion, sliced into 1 inch thick slices
2 cups pineapple, dig 1 inch cubes
1/2 cup Thai sweet condiment
3 tablespoons spring onions, chopped for garnish
sesame seeds, for adornment
US Customs - Metric
Instructions
1.Heat 1/2 cup oil during a skillet over medium-high heat.
2.In a large ziplock bag, put the chicken and cornstarch, cover and beat until completely closed.
3.Dip each bit of egg to hide it, then drain into the flour (to be honest I usually add more flour to the first ziplock bag and add chicken thereto and beat it a touch whenever that the chickens don't stick with one another .)
4.Work gradually, cooking 2 minutes on the primary side and one minute on the second side, or until golden brown and crispy.
5.Remove from pan.
6.Heat the remaining tablespoons of oil in your skillet over medium-high heat.
7.Add peppers, shallots, garlic and pineapple
8.Cook until the pepper and pineapple are slightly wilted and hot (about 2-3 minutes)
9.Return the chicken and add the sweet condiment .
10.Stir to mix everything and serve immediately.
If you're using green onions and sesame seeds, sprinkle them on top for garnish.
