Tropical Ala King
MAIN INGREDIENTS
Chicken
COOKING TIME
10-12 mins
COOKING STYLE
Fried
SERVING SIZE
5 People
Ingredients
Bechamel
225 ml
Fresh Gata225 ml Pineapple juice
120 ml Chicken Stock
To Taste Salt and Pepper
100 g Cornstarch (for slurry)
100 ml Water (for slurry)
50 g Green Bell Pepper (Medium Dice Cut)
50 g Carrots (Medium Dice Cut)
50 g Onions (Medium Dice Cut)
100 g Mushroom (Pieces & Stems)
50 g Pineapple Tidbits
30 g Butter
1 kg Chicken Thigh Fillet
100 g Flour
100 g Cornstarch
1 Pack Lucky Me! NamNam
Instructions
Gata Bechamel
Mix cornstarch and water until well incorporated.
In a saucepan, mix pineapple juice, chicken stock, and bring to boil. Once boiling, pour in some of the slurry to slightly thicken the mixture. Make sure it is still runny.
Add in the coconut milk and mix well. If the coconut milk starts to separate, adjust using the slurry. Season with Lucky Me! Namnam and salt and pepper.
Bring to a boil and set aside once thick enough and creamy. Cover with cling film.
Tropical Ala King
Dice the vegetables into medium sized pieces. And set aside.
In a pan, Sauté the diced onions, carrots, bell pepper and mushroom using butter. Once cooked, add in the pineapple.
Incorporate the Gata Bechamel and Simmer for 5 Minutes. Set Aside and cover with cling film, with plastic touching the sauce.
In a bowl, mix the flour and cornstarch and season with Lucky Me! NamNam, salt and pepper.
Coat the chicken and deep fry until thoroughly cooked.
Serve with rice and top the chicken with the sauce.
