For chicken breasts

  • 2 chicken breasts complete with wings (do not de-bone it)
  • 2 tbsp mozzarella cheese
  • 2 tbsp cheddar cheese
  • A pinch of oregano
  • ¼ tsp + ¼ tsp black pepper
  • 1 tbsp chili sauce (optional)
  • 1 tbsp soy sauce
  • ½ tsp mustard sauce
  • ½ tsp MSG (ajinomoto or Chinese salt)
  • ¼ cup all-purpose flour
  • ¼ cup corn flour
  • ½ tsp chili flakes or paprika for a milder flavor (optional)
  • Salt to taste
  • Oil for deep frying

For pineapple sauce

  • 1 can of diced pineapples (Del Monte works best)
  • ¾ tsp corn flour
  • ½ cup water
  • 8-10 carrot shavings (thinly-sliced squares)
  • 8-10 cucumber shavings (thinly-sliced squares)
  • ½ tbsp corn (optional)
  • 1 stalk of spring onion (finely chopped)
  • A pinch of black pepper
  • A pinch of salt
  • 1 tsp honey


  • French fries
  • Coleslaw
  • Pureed spinach seasoned with some salt and pepper

For chicken breasts

  1. Clean and wash the chicken breasts; add ¼ tsp black pepper, chilli sauce, soy sauce, mustard sauce, some salt and MSG and marinate it for six-eight hours
  2. Mix the cheddar and mozzarella cheeses with the oregano and set aside
  3. Take each breast and make a small slit along the plastic bone (see drawing – stop judging me, people; I got my point across, didn’t I?)
  4. Carefully stuff in the cheese mixture into the chicken cavity and press it all the way in so that it doesn’t run back out during deep-frying
  5. In another bowl, mix in the all-purpose flour, corn flour, ¼ tsp black pepper, chilli flakes (or paprika), and some salt to make the dry batter
  6. Deep fry the chicken pieces in oil on medium-high heat till they are nicely crisp and golden; using a deep fryer here yields better results; set aside after frying

For the pineapple sauce

  1. Boil the carrot shavings as well as the corn to tenderise them
  2. Take a saucepan and add in all the liquid content of the pineapple can to it; let it simmer on a low-medium flame
  3. In a bowl, take the corn flour and water and mix it well
  4. Slowly add in the corn flour mixture to the pan, stirring it all the while to avoid lumps
  5. Cook it for a few minutes until the sauce thickens and the whiteness of the corn flour vanishes completely
  6. Add in the black pepper, salt and honey
  7. Add in eight to ten chunks of crushed pineapple to the sauce
  8. Let it cook for three minutes and then add in the carrots, corn and thinly-sliced spring onion
  9. Add in the cucumbers last and take it off the flame immediately
  10. In a plate, take one of the chicken breasts, top it off with a generous serving of the pineapple sauce and serve immediately with French fries, coleslaw and spinach puree.