Crispy Pineapple Chicken
This Pineapple Chicken is made with crispy pineapple chicken covered in a sweet and tangy pineapple sauce. This Chinese Pineapple Chicken is a crowd pleaser!
Servings: 4
Ingredients
Chicken:
- 4 Chicken Breasts
- 3 large Eggs
- 1/3 cup Cornstarch
- 1/2 cup Flour
- Salt
- Oil (for frying)
Pineapple Sauce:
- 1 cup Pineapple Juice
- 1/2 cup Sugar
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Soy Sauce
- 1/4 teaspoon Ginger
- 2 Garlic Cloves (minced)
- 1/2 teaspoon Red Chili Flakes
- 1 Tablespoon Cornstarch
Garnish:
- 2 cups Fresh Pineapple (cut into small pieces)
- 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
Substitutions and Variations:
If you don't have rice vinegar on hand, you can use plain white vinegar instead.
If you want to make this Crispy Pineapple Chicken gluten-free, you can use all cornstarch for the chicken and substitute tamari for the soy sauce.