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Crispy Pineapple Chicken
5 from 30 votes

Crispy Pineapple Chicken

Crispy Pineapple Chicken features bite-sized pieces of chicken coated in a crisp, golden crust, fried to tender perfection, and served with a tangy and sweet pineapple sauce. The sauce combines pineapple juice, sugar, soy sauce, and spices, thickened slightly to coat the chicken attractively. Fresh pineapple pieces and snow peas add bursts of freshness and crunch. This dish provides a balance of savory, sweet, and mild heat with a vibrant texture, suitable as a flavorful main served with rice or noodles.

Prep Time
15 mins
Cook Time
15 mins
Servings: 4
Course: Dinner
Cuisine: Chinese

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.