Mougy's Pineapple Chicken
October 24, 2014
"This went over very well at my house. I needed to use up some fresh pineapple I had on-hand and my son was begging me to make a pineapple chicken he had at the mall. Therefore, after reviewing a bunch of recipes and adapting some ideas, added some of my own likings, and here's the result. Placing it here for safe keeping before I completely forget what I did."
- FOR SAUCE
- Serving Size: 1 (421.5 g)
- Calories 570.9
- Total Fat - 8.9 g
- Saturated Fat - 2.3 g
- Cholesterol - 143.1 mg
- Sodium - 1090.9 mg
- Total Carbohydrate - 90.5 g
- Dietary Fiber - 4.4 g
- Sugars - 37.5 g
- Protein - 30.1 g
- Calcium - 68.2 mg
- Iron - 2.3 mg
- Vitamin C - 11.9 mg
- Thiamin - 0.2 mg
In a medium sized bowl, combine first 7 sauce ingredients; set aside. In a separate small bowl, combine the cornstarch and water and set aside.
Place the eggs in a bowl and whisk; set aside.
Place flour in a bowl and the cornstarch in a separate bowl; set both bowls aside.
Season chopped chicken with salt and pepper to taste.
Working in batches, dip chicken in the egg, then in the flour, and then in the cornstarch. Repeat with all the chicken until all pieces are coated. Place on either a wax-paper or aluminum foil-lined cookie sheet or tray.
Heat oil in a wok or large skillet.
NOTE: I normally deep fry the chicken pieces, therefore I would use more oil than what is listed, but it's up to your preference.
Add chicken pieces and cook until browned, flipping pieces over to ensure evenly cooked through and crispy, about 6 - 9 minutes. (if the oil is running low, add more as you go, keeping in mind to let the oil become hot before adding chicken pieces).
Place on a cookie sheet or tray and set aside.
Pour the oil out of wok or skillet, reserving about 2 tablespoons of the oil.
Heat oil to high heat. Add chopped vegetables and quickly stir-fry until browned, but still crisp, being careful not to overcook. Remove vegetables into a separate bowl.
Pour off any oil from wok or skillet. Pour sauce ingredients into the wok and whisk until mixture comes to a boil.
Whisk the cornstarch/water mixture until well combined and smooth. Stir with a whisk to combine throughout. Reduce heat.
Add partially cooked vegetables and stir to combine. Add pineapple chunks and cook over medium heat for 2 - 3 minutes until vegetables are cooked but slightly crisp. Add chicken pieces. Add scallions and combine them throughout. Serve over rice or noodles.
NOTE 1: Though this recipe makes enough sauce, if you like extra especially if serving with rice, I'd increase it by 1/4 to half.
NOTE 2: The brand you use for Sweet Red Chili is up to you. I've used different brands and have also used homemade, but the one that brings it to an over the top level of deliciousness is the Soy Vay - Spicy'N' Sweet Chili Heat (marinade and dip).
Fancy Tidbit: For an attractive dish, especially if serving to guests, serve it in a hollowed-out pineapple half.
Tips & Variations
- Wok or skillet