Charred Pineapple Chicken

• 200g fresh pineapple or drained
• canned pineapple
• 300g boned, skinless chicken thighs
• 200g cornflour, seasoned with ¼ teaspoon salt and ¼ teaspoon black pepper
• 1 onion
• 1 green pepper
• 2 tablespoons sesame seeds
• vegetable oil, for frying

The Marinade

• 1 teaspoon sesame oil
• ½ teaspoon granulated sugar
• ¼ teaspoon Chinese five-spice
• 1 tablespoon light soy sauce
• 1 egg

The Sauce

• 4 tablespoons Chinkiang black rice vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon dark soy sauce
• 200ml chicken stock

1. Preheat the oven to 230°C/450°F/Gas 8.

2. Cut the pineapple into large chunks, peeling it and reserving the peelings if using fresh pineapple as you go. Put the pineapple chunks on a roasting tray and cook in the preheated oven for 20 minutes, or until charred around the edges. Set aside.

3. Lay your chicken thighs flat and slice them at an angle into thin pieces roughly 5cm wide. Put the meat in a mixing bowl, add the marinade ingredients and mix together well, then add the seasoned cornflour and, using your hands, massage it into the meat until each piece of meat separates.

4. Put all the sauce ingredients in a saucepan, adding your discarded pineapple pieces if using fresh pineapple, and bring to a boil. Lower the heat and simmer for 15 minutes, then increase the heat to a boil and cook for a further 5 minutes until the flavours have melded and infused and the sauce has reduced by half. Remove the pineapple pieces and pour into a small bowl.

5. Chop the onion and pepper into large chunks. Toast the sesame seeds in a dry wok for 2–3 minutes until fragrant and golden brown, then set aside.

6. BUILD YOUR WOK CLOCK: place your marinated chicken slices at 12 o’clock, then arrange the onion, pepper, charred pineapple chunks, reduced sauce and toasted sesame seeds clockwise around your plate.