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1
cut chicken into small bite size cubed pieces.
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2
be sure to remove all skin and fat from the chicken.
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3
wash chicken in water and vinegar to remove the excess fatty residue from the chicken
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4
Once the chicken is clean.
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5
cut up the escallion, garlic, thyme, onion, habanero pepper and to the chicken.
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6
add the salt, all purpose seasoning, and BBQ spice.
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7
use your hands to rub in the fresh and powdered seasoning into the chicken.
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8
Once all the pieces are coated with the seasoning cover and let stand for 2 hours
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9
After 2 hours beats the eggs and add the hot pepper sauce in a container big enough to hold the chicken.
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10
re
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11
remove the excess seasoning pieces from the chicken leaving it in the container.
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12
place the chicken in the egg mixture and let stand for a few minutes.
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13
place the flour in a large enough container to hold the chicken.
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14
One by one place the chicken in the flour to throughly coat all piecesa
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15
add a skillet to stove on high heat and place vegetable oil for frying the chicken.
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16
Once the oil is hot enough place the pieces of chicken inside and cook thoroughly until golden brown
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17
Once all the pieces are cooked remove and set aside
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18
cut up in large cube sizes the green and red bell peppers, cut in long thin pieces the carrot and chop very finely the ginger and set aside in a container
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19
in a another container make the sauce.
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20
cut up the pineapple slices in small bite sizes and combine with the heavy syrup, pineapple juice, soy soy sauce, vinegar, ketchup, sugar, lime juice.
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21
taste and change as needed to suit your taste
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22
reheat the skillet and add a table spoon of oil.
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23
add the left over seasoning from the chicken and saute until cooked.
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24
add the sweet pepper carrot and ginger and saute.
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25
when half cooked add the sauce and bring to a boil.
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26
Once boiling add the chicken stir and mix well.
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27
cover and let simmer on low heat until the green peppers and carrot are completely cooked but have a crunchy texture (not too soft).
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28
remove from heat and serve!
