A North-American Chop Suey favourite with an Indo-Chinese twist! Chicken thigh cutlet deep fried in a golden pancake batter (for extra fluffiness), seasoned with Tandoori Masala and served with a sweet and fragrant Pineapple Sauce. This recipe was created by chef Joanna Liu of Yueh Tung Restaurant, Toronto, ON.
Fillet deboned chicken thigh so that it is at least 15cm in length. In a dry bowl, mix A/P flour, sugar, baking powder, baking soda, and salt together. Pour in 1/2 a cup of water and mix well. Consistency should coat the back of spoon and drip smoothly and slowly.
Dip the chicken thighs in the batter, ensure that it is well coated. Slowly dip the coated chicken thighs in a deep fryer set at 350F for about 1 minute; take chicken out for 1 minute to rest; fry again for another minute.
While chicken is hot, lightly dust Club House Tandoori Masala all around the chicken. Set chicken aside on a flat surface to rest at room temperature.
Tandoori Pineapple Sauce
In heavy pot or wok, bring water and pineapples to a boil, pour in sugar, and wait for sugar to dissolve completely. Add in pinch of salt, vinegar, and turn temperature down so that solution comes to a simmer, and slowly pour some of the slurry until you achieve desired consistency.
Finish pineapple sauce with a light dusting of Club House Tandoori masala.
Slice chicken on a bias, serve with pineapple sauce on the side.
