Saucy Pineapple Chicken
Crispy fried chicken tossed with sautéed vegetables, caramelized pineapple, and a glossy sweet and savory pineapple soy sauce. Served over steamed rice with sesame seeds.
Ingredients
For the Chicken
- 750 g chicken breast cut into bite sized cubes
- 2 tbsp soy sauce
- 1 tsp salt
- 1 tsp white pepper
- 1 tsp MSG optional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp baking powder
- 1 egg
- 1 cup cornstarch
- Oil for frying
For the Sauce
- 1 cup chicken stock
- 1/4 cup tomato ketchup
- 2 tbsp soy sauce
- 1/2 cup pineapple juice
- 1 tbsp cornstarch
For the Stir Fry
- White parts of 1 spring onion stalk sliced thick
- 1 red onion cubed
- 1 red bell pepper cubed
- 8 to 10 pineapple slices cut into triangles
- Green parts of spring onions a handful
For Serving and Garnish
- Steamed white rice
- Sesame seeds
Instructions
- Add the soy sauce, salt, white pepper, MSG, garlic powder, onion powder, and egg to the chicken cubes. Mix well until fully coated. Add the cornstarch and baking powder and toss until each piece is evenly coated and looks dry on the outside.
- Whisk all sauce ingredients together in a bowl until smooth and the cornstarch is fully dissolved. Set aside.
- Heat oil in a wok or deep pan over medium high heat. Fry the chicken in batches until golden, crispy, and cooked through. Remove and drain on a wire rack.
- Heat a little oil in a separate pan over high heat. Add the white parts of the spring onion and let them sizzle. Add the red onion and red bell pepper and sauté on high heat until slightly softened but still with a bite. Add the pineapple and sauté for another minute until slightly caramelized at the edges.
- Pour in the sauce mixture and stir to combine. Cook until the sauce thickens and turns glossy. Add the fried chicken and green spring onion parts and toss until everything is well coated.
- Serve immediately over steamed white rice and scatter sesame seeds on top.