Name: Creamy and Crispy Pininyahang Manok
Ingredients: ¾ kg chicken thigh fillet; salt; ground black pepper; ¼ cup rice wine; ¼ cup cornstarch; 2 egg whites; oil; 1 tbsp oil; 1 large red bell pepper; 1 large green bell pepper; 1 large carrot; 1 large red onion; 6 garlic cloves; 1 cup pineapple tidbits; ¾ cup pineapple juice; 1 cup chicken broth; ¾ cup ANGEL KREMDENSADA; 3 tbsp cornstarch; 3 tbsp water

Prepare chicken

1

Season chicken with salt, pepper, egg whites, ¼ cup cornstarch, and rice wine. Massage well and leave for about 5 – 10 minutes.

Coat and bread

2

Dip the marinated chicken pieces in more cornstarch until fully coated.

Fry

3

Fry the chicken pieces in oil until golden and crispy. Set aside and drain excess oil.

Fry the vegetables

4

In a wide deep pan, fry the bell peppers, and carrots in oil for a few minutes and season with salt and pepper. Remove from the pan.

Make sauce

5

Saute the garlic and onion oil until fragrant. Add the pineapple juice, chicken broth, and ANGELS KREMDENSADA. Bring to a boil and simmer until the sauce is thick and creamy.

Finish

6

Finish the sauce with pineapple tidbits, and the cornstarch slurry. Return the bell peppers, and carrots then drizzle the sauce over the chicken and serve.