Humphrey’s Pineapple Chicken

Prep Time
Cook Time
Ready In

Recipe: #43099

July 05, 2024

"The stuff that dreams are made of. (At least my dreams)."

Original is 12 servings
  • Chicken
  • Pineapple Sauce


  • Serving Size: 1 (209.9 g)
  • Calories 532.1
  • Total Fat - 41.3 g
  • Saturated Fat - 7.8 g
  • Cholesterol - 74.2 mg
  • Sodium - 656.7 mg
  • Total Carbohydrate - 27.9 g
  • Dietary Fiber - 1 g
  • Sugars - 14.6 g
  • Protein - 12.9 g
  • Calcium - 28 mg
  • Iron - 0.8 mg
  • Vitamin C - 26.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Combine the egg whites, cornstarch, salt, sake, baking powder and baking soda in a medium bowl and stir to combine. Pour over chicken in a large ziplock bag and refrigerate for at least 30 minutes or as long as overnight. Remove the chicken pieces from the bag, shake off the excess liquid, and give them another roll in the rest of the cornstarch to create a thicker coating.

Step 2

Heat oil on medium high in a wok, deep fryer, or heavy skillet. Working in batches, carefully lower the chicken into the oil. Fry until crispy golden brown on all sides about 10 - 12 minutes. Using a slotted spoon, transfer the chicken pieces to paper towels. Replenish the oil if needed for each batch.

Step 3

Drain the oil and wipe the pan clean.

Step 4

Add 1 tablespoon peanut oil.

Step 5

Add all of the pineapple sauce ingredients, except the cherries, together in a bowl and stir to combine.

Step 6

Add the sauce ingredients to the pan and bring to a simmer.

Step 7

Cook mixture, stirring constantly until it starts to thicken.

Step 8

Remove from the heat.

Step 9

Add the chicken and cherries and toss to combine.


No special items needed.

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