Ingredients
Scale
For the Crispy Chicken:
- 1.5 lbs (about 680g) boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 large egg, lightly beaten
- 1/2 cup (about 65g) cornstarch (cornflour)
- 1/4 cup (about 30g) all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil or other high-smoke point oil for frying (about 1-2 inches deep in the pan, or less if shallow frying/pan-frying)
(See Tips section for baked chicken alternative)
For the Sweet and Sour Sauce:
- 3/4 cup (180ml) pineapple juice (reserved from canned pineapple, or use store-bought 100% pineapple juice)
- 1/2 cup (120ml) rice vinegar (or apple cider vinegar, white vinegar works but is harsher)
- 1/2 cup (about 100g) granulated sugar (adjust to taste)
- 1/3 cup (about 80ml) ketchup (provides colour and tangy base)
- 2 tablespoons soy sauce (use tamari for gluten-free)
- 1 tablespoon cornstarch (cornflour) mixed with 2 tablespoons cold water (slurry for thickening)
- Optional: 1 teaspoon sesame oil (adds nutty depth, stir in at the end)
- Optional: Pinch of red pepper flakes for a hint of heat
For the Stir-Fry:
- 1 tablespoon vegetable oil
- 1 medium onion, cut into 1-inch chunks
- 1 large bell pepper (any colour, red and green look great), cut into 1-inch chunks
- 1 cup (about 165g) fresh pineapple chunks (or canned pineapple chunks, drained – reserve the juice!)
- Optional Veggies: Sliced carrots, snow peas, broccoli florets (adjust cooking time accordingly)
For Garnish (Optional):
- Toasted sesame seeds
- Thinly sliced green onions (scallions)
Instructions
- Prepare the Chicken: Pat the cut chicken pieces thoroughly dry with paper towels. This is crucial for achieving a crispy coating. Place the dried chicken pieces in a medium bowl.
- Coat the Chicken: Add the lightly beaten egg, salt, and pepper to the chicken. Toss well to ensure every piece is coated. In a separate shallow dish or bowl, whisk together the 1/2 cup cornstarch and 1/4 cup all-purpose flour. Add the egg-coated chicken pieces to the cornstarch mixture, a few pieces at a time, tossing well to ensure they are fully and evenly coated. Shake off any excess flour/cornstarch. Place the coated chicken pieces on a wire rack or plate in a single layer – don’t let them pile up, or the coating can become gummy. Let them rest for about 10-15 minutes while you prepare the sauce and heat the oil; this helps the coating adhere better.
- Prepare the Sweet and Sour Sauce: In a medium saucepan, whisk together the pineapple juice, rice vinegar, sugar, ketchup, and soy sauce. Bring the mixture to a simmer over medium heat, stirring until the sugar is completely dissolved.
- Thicken the Sauce: While the sauce is simmering, prepare the cornstarch slurry by whisking together 1 tablespoon of cornstarch and 2 tablespoons of cold water in a small bowl until smooth. Slowly pour the slurry into the simmering sauce while whisking continuously. Continue to simmer and whisk for 1-2 minutes, or until the sauce thickens to a glossy consistency that coats the back of a spoon. If it gets too thick, you can thin it with a tablespoon of water or pineapple juice. If not thick enough, let it simmer a bit longer or add a tiny bit more slurry (mix 1/2 tsp cornstarch with 1 tsp water). Remove from heat. If using, stir in the sesame oil now. Set aside.
- Heat the Frying Oil: Pour about 1-2 inches of vegetable oil into a heavy-bottomed pot, Dutch oven, or wok. Heat the oil over medium-high heat until it reaches about 350-360°F (175-180°C). Use a thermometer for accuracy. If you don’t have one, a small piece of bread dropped in should turn golden brown in about 30-45 seconds, or a wooden chopstick inserted should have bubbles forming around it immediately. Alternatively, for pan-frying: Use about 1/2 inch of oil and work in batches, turning the chicken pieces.
- Fry the Chicken (in batches): Carefully add the coated chicken pieces to the hot oil, being careful not to overcrowd the pan (this lowers the oil temperature and makes the chicken greasy). Fry in batches for about 4-6 minutes per batch, turning occasionally, until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Use a slotted spoon or spider strainer to remove the cooked chicken from the oil and transfer it to a wire rack set over paper towels to drain excess oil. Repeat with the remaining chicken. (For extra crispy chicken, you can do a double fry: fry initially for 3-4 minutes until pale golden, remove, let rest, then fry again for 1-2 minutes just before serving until deep golden brown).
- Stir-Fry the Vegetables and Pineapple: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the onion and bell pepper chunks. Stir-fry for 2-3 minutes until they are crisp-tender (still have a slight bite). Add the pineapple chunks and stir-fry for another minute, just to heat them through. If using other optional vegetables like carrots or broccoli, add them with the onions and peppers, potentially needing slightly longer cooking time.
- Combine and Serve: Add the cooked, crispy chicken pieces to the skillet with the vegetables and pineapple. Pour the prepared sweet and sour sauce over everything. Gently toss to coat the chicken and vegetables evenly in the glossy sauce. Cook for just 1-2 minutes more, until everything is heated through. Be careful not to overcook at this stage, as it can make the chicken coating soggy.
- Garnish and Serve Immediately: Transfer the Sweet and Sour Pineapple Chicken to a serving platter. Garnish with toasted sesame seeds and sliced green onions, if desired. Serve immediately with steamed rice for the best texture and flavour.
Nutrition
- Serving Size: one normal portion
- Calories: 500-700