Thursday, April 28, 2011

Chicken with Black Vinegar and Pineapple Sauce

There was some pineapple that was left over from the other day when I made sweet and sour pork, so I decided to use it and make a sweet and sticky black vinegar caramel sauce, made using a reduction of vinegar with sugar and water, and simmered with pineapple and ginger. This goes really well with the deep-fried chicken, and so here is the recipe below.

Chicken with Pineapples in Sweet Black Vinegar Sauce


500g chicken thigh fillet, cubed
1 inch ginger, shredded
1/2 cup fresh pineapple pieces

1 inch ginger, grated
3 cloves garlic, chopped
2 tbsp light soy sauce
1 tbsp sugar
1 egg
1 tbsp cornflour
1 1/2 tbsp plain flour

3 tbsp Chinkiang black vinegar (or to taste)
4-5 tbsp sugar
2/3 cup water
1 tbsp maltose


  1. Combine chicken with marinade and leave for a few hours. Deep fry until golden brown and cooked. Drain and put aside.
  2. Heat up 1 tbsp oil in a wok, then fry the shredded ginger until fragrant. Add the sauce ingredients and pineapple pieces and bring to boil, stirring until it reduces and starts to turn into a syrupy consistency. Add the chicken to the sauce and stir to coat evenly for 1-2 minutes. Dish out and serve with steamed jasmine rice.