Pineapple Chicken with Sweet and Sour Sauce
In this recipe for pineapple
chicken, fried chicken is combined with
pineapple and bell peppers in a sweet
and sour sauce.
Serves 3 to 4.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
4 cups oil for deep-frying, or as needed
6 chicken thighs, skin on
2 tablespoons oyster sauce
Salt and pepper, to taste
1 tablespoon cornstarch
1/2 red bell pepper
1/2 green bell pepper
1 large carrot
1/2 cup pineapple chunks (reserve 3/4 cup juice from
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons vegetable oil
1 1/4 to 1 1/2 cups flat soda water, or as
1 teaspoon finely diced green onion
Sweet and Sour Sauce Ingredients:
3/4 cup pineapple juice (reserved juice from canned
4 tablespoons vinegar (white or rice vinegar)
3 1/2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 4 tablespoons
Pre-heat the oil for deep-frying to between 360 -
375 degrees Fahrenheit.
Cut the meat from the chicken thighs into
bite-sized pieces. Add the marinade ingredients to the
chicken, mixing in the cornstarch last. Marinate the
chicken for 15 minutes.
While the chicken is marinating, prepare the
vegetables and batter. To prepare the vegetables, cut
the red and green bell pepper into chunks. Peel the
carrot and cut into 1-inch pieces on the diagonal.
Drain the pineapple and reserve 3/4 cup of juice.
To prepare the batter, mix the baking powder and
baking soda together well, and stir into to the other
dry ingredients. Gradually add the oil. Add 1 1/4 cups
of the soda, then stir in as much of the remaining 1/4
cup soda as is needed. Mix well, and add the diced
green onion. Mix the chicken in the batter until it is
Deep-fry the chicken. While the process is very
quick, the chicken should not turn brown immediately -
if it does the oil is too hot. Place the deep-fried
chicken pieces on a tray lined with paper towels to
drain. (Do not cover the chicken).
To prepare the sauce, bring the reserved pineapple
juice, vinegar, and brown sugar to a boil over high
heat, stirring to dissolve the sugar. Add the carrot,
green pepper, and pineapple. Bring to a boil again and
add the cornstarch mixture, stirring quickly to
thicken. Taste and adjust seasonings, adding salt, or
more sugar or vinegar if desired. Pour the sauce over
the chicken. Serve hot.