Ingredient

Sugar ¾ cup

Brown sugar 1 tbs

Pineapple pieces (tin pack) ½ cup

Red Chilies (crushed) 1½ tsp

Garlic cloves 3 units

Corn flour (for

thickening)

Oil (for cooking) 3-4 tbsp

Chicken breast boneless (cubes) 1 kg

Plain flour 1 cup

Salt and black pepper as per taste

Water as per need

Egg 1 unit

Oil (for deep

frying)

Capsicum (cubes) 2 units

Onion (cubes) 3 units

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Marinate chicken pieces with Shangrila Soy Sauce,Shangrila Worcestershire Sauce, Shangrila Chilli Sauce, salt, pepper, egg, water, plain flour and mix well till all the chicken pieces are well coated.
Heat oil for deep frying.
Fry all the chicken pieces on medium heat till all the pieces turn into golden colour. Remove and set aside.

Making the sauce:

Take a separate wok and heat 3-4 tbs of oil, fry capsicum and onion till it gets soften. Remove and set aside.
Heat again 3-4 tbs oil and sauté garlic. Add all the given sauces and sugar. Let it boil and keep stirring.
Dissolve corn flour in water and add to the sauce.Keep on stirring till it thickens.
In the end add fried chicken, fried onion, capsicum.Sprinkle crushed red chilies and green part of green onion. Serve hot with steamed rice.