This Hawaiian sticky chicken is a recipe that is delicious to prepare for dinner. Hawaiian sticky chicken is very similar to many Chinese chicken recipes. In this recipe pieces of chicken are coated in cornstarch and then fried and mixed with a sauce and vegetables such as onion and red bell pepper. The sauce is just a simple combination of pineapple juice, ginger, brown sugar, soy sauce, and tomato paste. I like to serve this chicken on a bed of white rice. Enjoy.
- 3 boneless skinless chicken breasts (cut into 1-inch chunks)
- ½ cup cornstarch
- Salt and pepper (to taste)
- 1 tablespoon vegetable oil
- 1 onion (cut into wedges)
- 1 red bell pepper (cut into chunks)
- 1 (15 ounce) can chopped pineapple in juice
- 2 garlic cloves (minced)
- 2 tablespoons brown sugar
- 3 tablespoons soy sauce
- 1 teaspoon of grated fresh ginger
- 1 tablespoon tomato paste
- Canola oil (for frying)
- Place the chicken chunks into a zip log bag. Add cornstarch, salt, and pepper. Seal and shake until the chicken pieces are well coated.
- Heat oil in a deep-fryer to 375 degrees F. Deep-fry chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
- Drain the juice from the pineapple chunks and reserve the juice. In a medium bowl combine the pineapple juice, brown sugar, soy sauce, and tomato paste.
- Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the onions and bell pepper and saute for 5 minutes.
- Add the garlic and ginger and cook for 1 minute. Add the drained pineapple chunks. Add the pineapple juice and soy sauce mixture.
- Bring to a boil. Reduce heat and simmer for 5-6 minutes or until the sauce has thickened. Add the cooked chicken pieces and toss with the sauce to coat.