Total Time
55mins
Prep 15 mins
Cook 40 mins

Better than take-out! This is a little bit time consuming, but SO worth the effort!

Ingredients Nutrition

Directions

  1. Combine chicken pieces, salt, soya sauce and chicken soup base; let sit for 10 minutes.
  2. To make batter, mix Bisquick, eggs, milk, salt and second amount of chicken soup base (should be consistency of pancake batter).
  3. Add chicken mixture to batter.
  4. Drop by spoonfuls into hot fat and deep fry until brown, making sure the chicken inside is cooked (if the chicken pieces are small and if you use medium heat, the chicken should be cooked by the time the batter is nicely browned).
  5. For sauce, cook together the sugar, second amount of soya sauce, cornstarch, water, vinegar and juice from pineapple until it is thick and clear.
  6. Remove from heat and add pineapple tidbits.
  7. To serve, pour sauce over chicken.
  8. Serve over rice.

Reviews

(2)
Most Helpful

This was waaaaaaaaay too sweet for my taste. I was hoping mu husband would like it because he loves sweet stuff, but even he could not finish his plate. I would cut down the sugar and add more vinegar to give asweet but tangy flavour.

Toosweet February 14, 2006

These were delicious! Thanks for sharing this recipe. I love take out pineapple chicken but I am always disappointed when the "chicken ball" is so breaded that you can hardly taste the chicken, lol! With this recipe you know what is under all that batter. I did have a little trouble getting the chicken to cook fully but by the fourth one I had figured it out. The kids really didn't care for it, and I was glad that I didn't have to share, ha, ha! The only thing I did different was that I used dark soy sauce which our Chinese Exchange student turned us on to. So the sauce in the pic may be darker than if it was made with regular soy sauce. Thanks for posting.

* Pamela * December 29, 2004

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