1 1/2 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon black pepper
5-6 tablespoons water
4 large green plantains, trimmed, peeled and halved widthwise
Vegetable oil, for frying
3/4 cup pineapple juice
2 tablespoons light brown sugar
2 tablespoons granulated sugar
1 tablespoon water
1 tablespoon apple cider vinegar
1 1/2 teaspoon cornstarch
1 teaspoon hot chili oil
In a large bowl, whisk the brown sugar, paprika, flour, salt and pepper. Add the water to form a thin batter. Set aside.
Push a skewer into each plantain half. Using a paring knife, slice through the plantain, rotating the fruit with your hand to create a spiral. Carefully extend with your fingers to elongate the shape. Repeat with all the plantains. Toss the plantains in the batter.
Fill a wide stock pot or Dutch oven about halfway up with vegetable oil, and heat to 360°F. Remove the plantain skewers from the batter, shaking to remove excess coating. Fry the plantain skewers in batches for about 2 1/2 - 3 minutes, or until golden brown. Transfer to paper towel-lined plate. Season immediately with salt.
For the sauce, pour the pineapple juice into a 1-quart pot, along with brown sugar and granulated sugar. Whisk to combine, and bring to a boil over medium-high heat. Reduce to a simmer, and cook for about 5 minutes.
In a small bowl, whisk together the water, apple cider vinegar and cornstarch. Stir into the pineapple mixture. Cook for another 5 minutes, then remove from heat. Stir in the chili oil. Serve with plantains.