Pineapple Chicken Recipe

Prep chicken

Pat the chicken pieces dry with paper towels. Season with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder; toss to coat evenly.

Make batter

In a medium bowl whisk together 1 egg, 1/2 cup cornstarch, 1/2 cup all-purpose flour, 1/2 tsp baking powder and 1/4 cup cold water until a slightly thick batter forms. The batter should cling to the chicken but not be paste-thick; add up to 1 tbsp more water if too thick.

Coat chicken

Working in batches, toss the seasoned chicken into the batter to coat each piece evenly. Shake off excess gently and set on a plate while heating the oil.

Fry chicken

Heat 1 cup vegetable oil in a large skillet or wok over medium-high heat until shimmering (about 350°F / 175°C). Fry chicken in batches without crowding for 3–4 minutes per side, turning to get an even golden-brown crisp exterior. Transfer fried pieces to a wire rack or paper-towel-lined plate to drain while you prepare the sauce and vegetables.

Prepare vegetables: cut bell peppers into 1-inch pieces and the onion into wedges. Drain the canned pineapple, reserving about 2–3 tablespoons of the juice for the sauce.

Sauté vegetables: In the same skillet or a clean wok, add 1 tablespoon oil over medium-high heat. Add the onion and stir-fry 1–2 minutes until it begins to soften. Add the bell peppers and stir-fry another 2 minutes so they remain crisp-tender. Add the pineapple chunks and stir to combine, cooking 1 minute to heat through. Transfer vegetables and pineapple to a plate.

Make sauce base: In a small bowl combine 1/4 cup pineapple juice, 3 tbsp rice vinegar, 3 tbsp ketchup, 3 tbsp brown sugar, 1.5 tbsp soy sauce and the reserved 2–3 tbsp pineapple juice if needed to reach 1/3 cup total liquid. Whisk until sugar dissolves.

Make slurry: In a separate small cup whisk 1 tsp cornstarch with 1 tbsp water until smooth.

Cook sauce: Return the skillet/wok to medium heat. Pour the sauce base into the pan and bring to a gentle simmer. Stir in the cornstarch slurry and simmer 1–2 minutes until sauce thickens to a glossy coating consistency. If sauce becomes too thick, thin with 1–2 tbsp water. Stir in 1/2 tsp sesame oil and 1/4 tsp red pepper flakes, if using.

Combine: Add the fried chicken and the sautéed vegetables with pineapple back into the skillet with the sauce. Toss or gently stir for 1–2 minutes until everything is evenly coated and heated through. Taste and adjust seasoning — add a pinch of salt or a splash of soy sauce if needed.

Plate: Transfer to a serving dish. Garnish with sliced green onions and toasted sesame seeds. Serve immediately over steamed rice or noodles.