1. Choose chicken breast and rinse with water.
2. Divide the chicken breast into long strips and pat it with a knife to relax it for easy taste.
3. Divide the chicken strips into small sections, put them in a basin, sprinkle a little salt, oyster sauce, black pepper, light soy sauce, stir well, and marinate for flavor.
4. Cut the peeled potatoes into thick slices and place them on a plate for later use. Cut the pepper into pieces.
5. Take one third of the cut pineapple and cut into thick slices.
6. Heat the wok, add the salad oil, and the oil is 50% hot. Add potatoes and fry.
7. Fry the potatoes until they are ripe and have burnt edges. Then beat the marinated chicken into the eggs, sprinkle in a little starch, and stir well with your hands.
8. Stir the chicken meat one by one into the frying pan to fry.
9. Fry the chicken until the color is ripe, remove it, control the oil, and place it on a plate for later use.
10. Pour out the oil in the pan, leave a little base oil, add the green onion, ginger, garlic and stir fry, add the green pepper and stir fry, then add the fried chicken and potatoes and stir fry, finally add the pineapple, add salt, a little light soy sauce, and sugar. Stir fry a few times and get out of the pot.
11. The fried pineapple chicken nuggets are placed on the plate, and a delicious dish is complete. The color is attractive, sweet and sour.
Tips:For easy ripening, the potatoes are cut into thick slices so that they will cook quickly when fried. The chicken is cooked well and can be cut into strips or pieces. You can add some old flavors to the final stir-frying. I omitted the soy sauce when I did it.
