Crispy Pineapple Chicken
User Reviews
5
Crispy Pineapple Chicken
Description
The chicken is dusted with a seasoned mixture of flour and cornstarch after dipping in beaten eggs to achieve a crispy frying crust. The frying process in oil heated to approximately 350°F ensures even cooking and a crunchy exterior while retaining juicy meat inside. The pineapple sauce is prepared by heating pineapple juice with sugar, soy sauce, rice vinegar, ginger, garlic, and red chili flakes, then thickened with cornstarch slurry. Incorporating fresh pineapple pieces and snow peas into the sauce contributes texture and vibrant flavor.
This chicken dish pairs well with steamed rice or stir-fried noodles to balance the sweetness and crispness. It can be presented as a satisfying main course providing contrasting sweet, sour, and spicy notes in every bite.
Rice vinegar can be substituted with white vinegar, and tamari can replace soy sauce for gluten-free preparation. Adjust flour and cornstarch use to make the batter gluten free as needed.
Ingredients
Chicken:
- 4 chicken breast
- 3 large egg
- 1/3 cup cornstarch
- 1/2 cup flour
- salt
- neutral cooking oil for frying, generic cooking oil
Pineapple Sauce:
- 1 cup pineapple juice
- 1/2 cup sugar
- 2 Tablespoons rice vinegar
- 2 Tablespoons soy sauce
- 1/4 teaspoon ginger
- 2 garlic minced, cloves
- 1/2 teaspoon red chili flakes
- 1 Tablespoon cornstarch
Garnish:
- 2 cups pineapple cut into small pieces, fresh
- snow peas
- green onions (sliced)
Instructions
- Cut boneless skinless chicken breast or thighs into bite-size pieces. Sprinkle with salt and toss to coat. Place flour and cornstarch in a shallow dish or pie plate. Add a generous pinch of salt. Stir. Whisk eggs in shallow dish. Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
- In a medium pot, add pineapple juice, sugar, vinegar, soy sauce, ginger, garlic, and red chili flakes. Heat for 3 minutes. In a small bowl, whisk 1 Tablespoon of cornstarch with 1 Tablespoon of water to form a paste. Add to pineapple sauce and whisk together. Continue to cook for 5 minutes, until the mixture begins to thicken. Once the sauce is thickened, remove from heat and add 1/2 cup of pineapple (if desired). If using snow peas, add them to the sauce.
- Heat oil in a heavy-bottomed pot over medium-high heat. When frying foods, it is so helpful to use a thermometer. Let the oil heat up to 350 degrees. Once the oil is ready, in batches, cook chicken for about 2-3 minutes, turning often, until light golden brown. Repeat with remaining chicken.
- Remove from oil and drain on a paper towel-lined plate. Toss crispy chicken with the sweet pineapple sauce. Top with fresh pineapple pieces and green onions. Serve immediately.
Notes
- Rice vinegar can be replaced with plain white vinegar if unavailable.
- For gluten-free version, use only cornstarch for breading and substitute tamari for soy sauce.
- Fry chicken in batches to maintain oil temperature and crispiness.
User Reviews
Overall Rating
5
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