Here’s the step-by-step how to recreate this pineapple chicken recipe. Remember a recipe is just a guide, change the little things to your liking and happy creating!
Pineapple Sauce
340 ml Orijin Pineapple Juice (or fresh pineapple juice)
1/3 cup Brown sugar
1tsp Lime juice
3 tbsp Cornstarch
1/4cup Water
*1/4 tsp yellow food coloring (optional)
Combine all ingredients in a small saucepan then heat to a gentle boil, with stirring, until the sauce has thickened.
Pineapple Chicken
681g Chicken Breasts 1.5lbs (approx)
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp White pepper
1/4-1/2 tsp Salt
1/4 cup Cornstarch
1/4 cup Chinese rice wine or water
1 tbsp Vegetable oil
1 Egg white
*2tbsp Escallion Greens
*Sesame seeds
454 grams (1lb) Cubed pineapple
113 grams (1/4lb) Red bell pepper
113 grams Yellow bell pepper
113 grams Green bell pepper
113 grams Red onion
(All roughly chopped)
1. Cut the chicken breast into chunks, then season with salt, onion, garlic powder and white pepper.
2. Add Chinese rice wine or water and allow to marinate for at least 15-20 minutes.
3. Prepare a frying pan with oil and heat to 180°C/356°F.
4. Add egg white and cornstarch to the marinated chicken, mix well, then pour in the measured vegetable oil and combine, until the chicken pieces are evenly coated.
5. Fry the chicken in batches until light golden brown and cooked throughout (approx 5 minutes). (Resist eating them along the way before complete)
6. Stir fry the bell peppers, onion and cubed pineapple until fragrant.
7. Add in the fried chicken pieces and pour in the pineapple sauce once hot.
8. Optionally garnish with bias-cut escallion and sesame seeds.
9. Enjoy alongside a bowl of fried rice, plain rice, or any accompaniment of your choosing.
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