Prep 20 mins
Cook 15 mins
This went over very well at my house. My family went goo-ga over it. I needed to use up some fresh pineapple I had in the house and my son was asking me to make a pineapple chicken he had at the mall. Therefore, after going over some recipes to inspire me I tweaked a couple of them and here's the result. Keeping it here for safe keeping too.
- 3 -4 boneless skinless chicken breast halves
- kosher salt or sea salt
- fresh ground black pepper
- 2 eggs
- 1 cup flour
- 1 cup cornstarch
- 1 tablespoon oil
- 1 large red pepper, chopped
- 1 large onion, chopped
- 3 carrots, chopped diagonally (If preferred both the carrots and mushrooms can be used) or 8 ounces sliced mushrooms (If preferred both the carrots and mushrooms can be used)
- 1⁄2 fresh ripe pineapple, cut into chunks or 2 (8 ounce) cans pineapple chunks, drained
- 1⁄2 cup scallion, chopped into small pieces
- 2 teaspoons minced garlic
- 1 -2 teaspoon crushed red pepper flakes
- 2⁄3 cup sugar
- 1 cup water
- 1⁄2 cup rice vinegar (seasoned preferred)
- 2 tablespoons sweet red chili sauce (Recipe Thai Sweet Chili Sauce)
- 1⁄4 cup soy sauce
- 2 tablespoons cornstarch, mixed with
- 4 tablespoons water
- In a medium sized bowl, combine 1st 7 sauce ingredients; set aside. In a separate small bowl, combine the cornstarch and water and set aside.
- Place the eggs in a bowl and whisk. Place flour in a bowl and the cornstarch in a separate bowl.
- Season chopped chicken with salt and pepper to taste.
- Working in batches, dip chicken in the egg, then in the flour, and then in the cornstarch. Repeat with all the chicken until all pieces are coated.
- Heat oil in a wok or large skillet. Add chicken pieces and cook until browned, flipping pieces over to ensure evenly cooked through and crispy, about 6 - 9 minutes. (if oil is running low, add more as you go, keeping in mind to let the oil become hot before adding chicken pieces). Place on a platter and set aside.
- Pour oil out of wok or skillet, reserving about 2 tablespoons of the oil.
- Heat oil to high heat. Add chopped vegetables and quickly stir-fry until browned, but still crisp. Remove vegetables into a separate bowl.
- Pour off any oil from wok or skillet. Pour sauce ingredients into the wok and whisk constantly until mixture comes to a boil. Whisk the cornstarch/water mixture until well combined and smooth; whisk into the sauce mixture and whisk until fully combines. Reduce heat.
- Add partially cooked vegetables and stir to combine. Add pineapple chunks and cook over medium heat for 2 - 3 minutes until vegetables are cooked but slightly crisp. Add scallions and combine throughout. Serve over rice or noodles.
- NOTE: If you like extra sauce like we do, I'd double the sauce. Especially needed if serving with a starch like rice or noodles.
- Fancy Tidbit: For an attractive dish, serve it in a hollowed-out pineapple half.