Print

Hawaiian Sticky Chicken Recipe

Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 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)

Instructions

  1. Place the chicken chunks into a zip log bag. Add cornstarch, salt, and pepper. Seal and shake until the chicken pieces are well coated.
  2. 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.
  3. 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.
  4. Heat 1 tablespoon of vegetable oil in a wok over medium-high heat. Add the onions and bell pepper and saute for 5 minutes.
  5. Add the garlic and ginger and cook for 1 minute. Add the drained pineapple chunks. Add the pineapple juice and soy sauce mixture.
  6. 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.

Find it online: https://blogchef.net/hawaiian-sticky-chicken-recipe/