Loading...

Place the boneless chicken thighs in a bowl. Add 1/2 teaspoon salt, 30 ml vinegar, and 1 L water. Rinse the chicken thoroughly, then drain and pat dry.

Place the chicken on a cutting board. Gently score one side of each chicken thigh with a knife.

Heat a non-stick frying pan over medium-low heat and add a small amount of cooking oil. Once hot, place the scored chicken thighs into the pan.

Fry the chicken on both sides over low heat until it is evenly browned and lightly crispy. This should take about 4-6 minutes per side.

Add 50 g sliced onion and 150 g sliced pineapple to the pan with the browned chicken.

Pour in 3 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, and add 30 g rock sugar to the pan.

Pour 250 ml boiling water into the pan. Stir gently to combine the sauces and sugar.

Cover the pan with a lid and let it simmer for 10 minutes, allowing the chicken to braise and absorb the flavors.

Remove the lid and increase the heat to high. Thicken the broth by continuously spooning the sauce over the chicken until it reduces and coats the chicken nicely.

Sprinkle 1 teaspoon white sesame seeds over the chicken in the pan.

Remove the cooked chicken from the pan and place it on a cutting board. Roughly chop the chicken into bite-sized pieces.

Dish up the chopped chicken onto a serving plate. Garnish with sliced green onion before serving.


Place the boneless chicken thighs in a bowl. Add 1/2 teaspoon salt, 30 ml vinegar, and 1 L water. Rinse the chicken thoroughly, then drain and pat dry.

Place the chicken on a cutting board. Gently score one side of each chicken thigh with a knife.

Heat a non-stick frying pan over medium-low heat and add a small amount of cooking oil. Once hot, place the scored chicken thighs into the pan.

Fry the chicken on both sides over low heat until it is evenly browned and lightly crispy. This should take about 4-6 minutes per side.

Add 50 g sliced onion and 150 g sliced pineapple to the pan with the browned chicken.

Pour in 3 teaspoons light soy sauce, 1 teaspoon dark soy sauce, 1 teaspoon oyster sauce, and add 30 g rock sugar to the pan.

Pour 250 ml boiling water into the pan. Stir gently to combine the sauces and sugar.

Cover the pan with a lid and let it simmer for 10 minutes, allowing the chicken to braise and absorb the flavors.

Remove the lid and increase the heat to high. Thicken the broth by continuously spooning the sauce over the chicken until it reduces and coats the chicken nicely.

Sprinkle 1 teaspoon white sesame seeds over the chicken in the pan.

Remove the cooked chicken from the pan and place it on a cutting board. Roughly chop the chicken into bite-sized pieces.

Dish up the chopped chicken onto a serving plate. Garnish with sliced green onion before serving.
