Chinese Pineapple Chicken
Chinese Pineapple Chicken that is better than any takeout you'll find. Perfectly crispy chicken coated in a sweet & tangy pineapple sauce that is phenomenal! Dig in!
Servings 6 people
Ingredients
Pineapple Sauce
- 28 ounces crushed pineapple + juice
- ½ cup chicken stock
- 2 tbsp apple cider vinegar
- 3 tbsp soy sauce
- 4 tbsp brown sugar packed
- ½ tsp ginger
- 2 tbsp minced garlic
- ½ tsp red chili flakes opt
- 3 tbsp cornstarch
- 2 tbsp water
Chicken
- 2 lbs boneless skinless chicken breasts cut into small chunks
- 1 tsp peanut oil
- ½ tsp sea salt
- ¼ tsp pepper
- 1 cup cornstarch for coating
- 1½ cups peanut oil for frying
Instructions
- Combine crushed pineapple + juice, chicken stock, apple cider vinegar, soy sauce, brown sugar, ginger, minced garlic, red chili flakes, cornstarch & water in a medium bowl, whisk - set aside.
- Toss chicken chunks with oil in a large bowl.
- Sprinkle with salt & pepper, and stir to combine. Set aside.
- Place cornstarch for the chicken in a zip-top bag, add the chicken to the bag & close. Shake to coat & then set aside.
- Heat oil to 350 degrees in a wok or large skillet.
- Carefully drop several pieces of chicken into the hot oil, working in batches to not overcrowd the chicken.
- Fry until golden. Scoop out the chicken & drain on a paper towel-lined baking sheet.
- Continue frying & draining the remaining chicken.
- Carefully transfer the hot oil into a Pyrex measuring cup so it can cool.
- Add the garlic & pineapple sauce to a medium saucepan & bring to a simmer.
- Cook mixture, stirring constantly until it starts to thicken.
- Add the chicken, toss to combine.
- Serve with fried or steamed rice.
Notes
*I tossed all of the chicken in a ziptop bag because I find it much easier than trying to coat it in a bowl. Just combine, close & shake.