Easy Sweet Hawaiian Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
10
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Calories
424 kcal
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Course
Main Course
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Cuisine
Hawaiian
Easy Sweet Hawaiian Chicken
Description
For this recipe, boneless skinless chicken breast cubes are marinated in a blend of cooking wine, salt, pepper, granulated garlic, and pineapple juice to tenderize and add flavor. The chicken is then coated in a batter made from eggs, cornstarch, flour, and seasonings, which crisps up during frying in peanut oil.
The sauce is a combination of grated ginger, pineapple juice, brown sugar, soy sauce, barbecue or hoisin sauce, rice vinegar, chicken bouillon, and cornstarch thickener. After frying, the chicken pieces are combined with stir-fried dried chili peppers, garlic, red pepper flakes, poblano pepper, red bell pepper, onion, and pineapple chunks. This mixture is cooked until heated through and well-coated with the sauce, offering a rich, sweet, and savory profile with some heat and fresh vegetable flavors.
Serving suggestions include pairing the dish with steamed rice or noodles to balance the robust sauce and provide a complete meal. Garnishing with sesame seeds or chopped green onions can add visual appeal and texture.
According to the notes, leftovers should be stored in an airtight container in the refrigerator for 3-4 days after cooling. The sauce thickens when chilled and may require thinning with water or broth when reheating. Reheating can be done in a microwave or stovetop, but care should be taken to avoid overcooking the chicken. The sauce can also be made ahead and stored separately. The dish can be frozen for up to 3 months, thawed in the refrigerator before reheating. Avoid thawing at room temperature or in the microwave to prevent uneven heating and safety issues.
Ingredients
- 1 Kg chicken breast 2.2 pounds, boneless, skinless, cut into 1-inch cubes
For the Marinade:
- 1 tablespoon cooking wine Chinese Shao Shing
- ½ teaspoon kosher salt , to taste
- ½ teaspoon black pepper ground
- ½ teaspoon granulated garlic
- 2 tablespoons pineapple juice canned unsweetened
For the Batter:
- 3 egg large
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1-½ teaspoons black pepper divided, ground
- 1 teaspoon granulated garlic , divided
For Frying:
- ½ cup peanut oil , as needed
For the sauce:
- 1 tablespoon ginger , grated
- 1 cup pineapple juice canned unsweetened
- ½ cup light brown sugar
- ⅓ cup barbecue sauce hoisin sauce, or ketchup, Sweet Baby Ray's
- ⅓ cup soy sauce Kikkoman brand, less sodium
- 1 tablespoon rice vinegar
- 1 teaspoon knorr chicken-flavored bouillon
- 5 teaspoons cornstarch
- kosher salt , to taste
For the Stir Fry:
- 4 Chili pepper dry whole
- 3 garlic minced, cloves
- 1 teaspoon red pepper flakes
- 1 poblano pepper , chopped into small bite-sized pieces
- 1 red bell pepper , chopped into small bite-sized pieces
- 2 onion chopped into small bite-sized pieces, medium
- 1 pineapple chunk 20 oz canned, drained, reserve juice
Instructions
- Place the chicken into a medium mixing bowl, add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
- In a small bowl, combine the sweet sauce ingredients; set aside. In a medium bowl, combine the cornstarch, ½ teaspoon granulated garlic, and 1 teaspoon pepper. Whisk the eggs with ½ teaspoon ground black pepper and ½ teaspoon granulated garlic in a medium bowl.
- In a 14-inch wok over medium/medium-high heat, heat the oil until shimmering. Then, working in batches, dredge the chicken in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the flour and cornstarch mixture, be sure to press it and move it around so that it’s thoroughly coated; shake off excess.
- Then, add the chicken pieces in a single layer - it’s okay if some pieces are touching. Cook, undisturbed, for 4 to 5 minutes, until the chicken turns brown and crisp. Watch carefully and reduce the heat if the chicken starts to burn. Flip the pieces and continue cooking until the chicken is golden on all sides and cooked through to an internal temperature of 165 degrees, 3 to 5 minutes. (Thicker pieces of chicken may take a bit longer). Remove the Sweet Hawaiian chicken from the oil to a paper towel to drain.
- Once finished frying the Sweet Hawaiian chicken, clean the wok with a paper towel using a kitchen tong and add a little more oil over medium heat. When the oil is hot, add the chiles to saute for around 1 minute. Next, add the garlic and ginger and cook stirring until it releases its fragrance, about 1 minute or so. Next, add the onion and bell pepper to the wok and saute for 2 – 3 minutes, or until tender-crisp.
- Again, mix well the sweet sauce mixture to dissolve the cornstarch, then gently pour into the wok, and bring it to a boil, cook stirring, until the sauce thickens, about 3 minutes. Add the chicken back to the wok and the pineapple chunks and toss everything together until thoroughly combined with the sauce, about 1 minute. Taste and adjust salt and pepper if needed. Garnish with sesame seeds or chopped green onion, if desired. Serve the Sweet Hawaiian Chicken with white rice and Chinese cucumber salad.
Notes
- Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days after cooling to room temperature.
- When reheating, thin the thickened sauce with water or chicken broth to restore desired consistency.
- Reheat gently using a microwave covered with a damp towel, or on the stovetop with occasional stirring to avoid drying out the chicken.
- The sauce can be prepared ahead and stored separately; combine with chicken and vegetables when serving.
- Freeze fully cooled cooked chicken in airtight containers for up to 3 months; thaw overnight in the refrigerator.
- Avoid thawing frozen chicken at room temperature or in the microwave to ensure even heating and food safety.
User Reviews
Overall Rating
5
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