Go Back

Crispy Sweet and Sour Pineapple Chicken

Golden, ultra-crispy chicken chunks tossed in a vibrant, homemade sweet and tangy glaze with fresh pineapple, red bell peppers, and onions.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese-American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Crispy Chicken
  • 1.5 lbs boneless skinless chicken breasts cut into 1-inch cubes
  • 0.5 cup cornstarch for coating
  • 2 large egg whites
  • 1 tbsp soy sauce
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 cup neutral oil for frying (approximate)
Stir-Fry & Sauce
  • 1 large red bell pepper cut into 1-inch squares
  • 0.5 large red onion cut into 1-inch chunks
  • 1 cup pineapple chunks fresh or canned
  • 0.5 cup ketchup
  • 0.33 cup rice vinegar
  • 0.33 cup pineapple juice
  • 3 tbsp brown sugar packed
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp cornstarch mixed with 2 tbsp cold water
  • 1 tbsp toasted sesame seeds for garnish
  • 2 green onions sliced, for garnish

Equipment

  • Large wok or heavy-bottomed skillet
  • Mixing bowls
  • Slotted spoon
  • Wire rack or paper towels

Method
 

  1. Marinate cubed chicken with egg whites, 1 tbsp soy sauce, salt, and pepper for 15 minutes.
  2. Toss the marinated chicken heavily in the 1/2 cup of cornstarch until completely coated and dry to the touch.
  3. Heat oil in a wok to 350°F (175°C). Fry chicken in batches for 5-7 minutes until crispy and cooked through. Drain on a wire rack.
  4. Remove all but 1 tbsp of oil from the wok. Stir-fry bell pepper and red onion over medium-high heat for 2-3 minutes.
  5. Add pineapple chunks and toss for 1 minute.
  6. Whisk ketchup, rice vinegar, pineapple juice, brown sugar, 1 tbsp soy sauce, and sesame oil. Pour into the wok.
  7. Bring sauce to a simmer. Stir in the cornstarch-water slurry and cook for 30-60 seconds until glossy and thick.
  8. Add the crispy chicken back in. Toss immediately to coat everything in the glaze. Remove from heat.
  9. Garnish with sesame seeds and green onions. Serve immediately.

Notes

For the crispiest chicken, do not overcrowd the wok while frying. Serve immediately over steamed rice; the crust will soften as it sits in the sauce.