Chinese Pineapple Chicken
A delightful dish combining tender chicken with a sweet and tangy pineapple sauce.
Ingredients
Main Ingredients
- 28 ounces crushed pineapple + juice
- 0.5 cup chicken stock
- 2 tablespoons apple cider vinegar
- 3 tablespoons soy sauce
- 4 tablespoons brown sugar, packed
- 0.5 teaspoon ginger
- 2 tablespoons minced garlic
- 0.5 teaspoon red chili flakes (optional)
- 3 tablespoons cornstarch
- 2 tablespoons water
- 2 pounds boneless, skinless chicken breasts, cut into small chunks
- 1 teaspoon peanut oil
- 0.5 teaspoon sea salt
- 0.25 teaspoon pepper
- 1 cup cornstarch (for coating)
- 1.5 cups peanut oil (for frying)
Instructions
- In a medium bowl, mix the crushed pineapple with juice, chicken stock, apple cider vinegar, soy sauce, brown sugar, ginger, minced garlic, red chili flakes, cornstarch, and water. Whisk well and set aside.
- Toss the chicken chunks with peanut oil in a large bowl. Sprinkle with sea salt and pepper, and stir to combine. Set aside.
- Place the cornstarch in a zip-top bag, add the chicken, and shake to coat. Set aside for later.
- Heat peanut oil in a wok or large skillet to 350°F.
- Carefully fry the chicken pieces in batches until golden brown. Remove and drain on a paper towel-lined baking sheet.
- Repeat with the remaining chicken until all pieces are fried.
- Transfer the hot oil to cool in a heatproof container.
- In a medium saucepan, combine the minced garlic and pineapple sauce. Simmer and stir until the sauce thickens.
- Add the fried chicken to the sauce and toss to coat evenly.
- Serve the Pineapple Chicken with Pineapple Sauce over fried or steamed rice.
Notes
For a spicier kick, increase the amount of red chili flakes in the sauce. No alcoholic drinks allowed, please substitute with a non-alcoholic option.