Chinese pineapple chicken consists of deep fried chicken that is tossed with a sweet sauce and pineapple chunks. The chicken is dipped in a batter before being placed into the deep fryer. The batter gets a lot of flavor from ingredients such as soy sauce and sesame oil. The chicken comes out of the deep fryer tasting so delicious you could eat it without the sauce. The sauce is a combination of pineapple juice, brown sugar, soy sauce and cornstarch. I like to serve this dish with brown rice and egg rolls. Enjoy.
- 2 boneless skinless chicken breasts (cut into 1-inch chunks)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 egg
- ¼ teaspoon ground black pepper
- 3 tablespoons flour
- 3 tablespoons cornstarch
- peanut or canola oil (for frying)
- 1 cup pineapple chunks
- 1 cup pineapple juice
- ¼ cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon soy sauce
- In a bowl mix together soy sauce, sesame oil, pepper, and egg. Add the chicken chunks and mix until well combined. Cover and refrigerate for at least 2 hours. Once the chicken has finished marinating, mix the flour and 3 tablespoons of cornstarch into the chicken mixture to create a thick batter.
- Heat oil in a deep-fryer to 375 degrees F. Add the chicken and cook in batches until browned and fully cooked (the internal temperature has reached 165 degrees F.). Remove chicken and place on a plate lined with paper towels to drain.
- In a medium saucepan combine pineapple chunks and pineapple juice. Bring to a boil and then stir in the brown sugar and soy sauce and simmer for 5 minutes.
- In a small bowl mix the 1 tablespoon of cornstarch with 1 tablespoon of cold water. Pour into the sauce and stir until thick enough to coat a spoon. Pour the cooked chicken pieces into the saucepan and mix until thoroughly coated. Serve with rice.