Crispy chicken in a sweet and sour sauce with ripe pineapples, peppers and red onions, all served on a bed of crunchy waffle fries.
Vegetable Oil for frying, as needed
2.2 lbs. (1kg) Breaded Frozen Popcorn Chicken
1 tablespoon (15ml) Sesame Oil
2 cups (300g) Red Bell Pepper, diced into ½ inch pieces
1 cup (150g) Green Bell Pepper, diced into ½ inch pieces
1 cup (150g) Red Onions, sliced into ¼ inch strips
2 cups (300g) Diced Pineapples
¾ cup (180ml) Sweet and Sour Sauce (prepared)
2.2 lbs. (1 kg) Frozen Waffle Fries
1 tablespoon Sea Salt
1 tablespoon (2g) White Sesame Seeds
Prep Time: 15min | Cook Time: 20min
Preheat a fryer to 350 °F (176 °C), fry the popcorn chicken for 7-8 minutes or until the internal temp is 165 F (74 °C) and the chicken is golden. Drain the chicken pieces and keep warm.
To stir fry the vegetables, heat the sesame oil in a large sauté pan or a wok over high heat. Add the peppers and onions and stir constantly for about 3-5 minutes or until the vegetables are just tender. Stir in the pineapple and keep warm.
Heat the sweet and sour sauce and keep warm.
To fry the waffle fries, fry the fries in vegetable oil preheated to 375 °F (190 °C) for 4-6 minutes or until they are golden brown and crispy. Drain the fries and place them into a large bowl, and season them with salt. Arrange the fries in a serving bowl or on a platter.
Top the fries with the stir-fried vegetables and pineapple, and the crispy pieces of chicken. Ladle the sweet and sour sauce over the chicken and vegetables and garnish with sesame seeds. Serve immediately, and enjoy!
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