Pineapple Chicken

Method8 steps · about 25 min

1. 1

   Step 1: Mix all 1 lb chicken thigh pieces with the ½ tsp marinade salt and 1 tbsp Shaoxing wine until coated. Refrigerate while preparing the remaining ingredients.

   Uses 1 lb boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces · ½ tsp salt for marinade · 1 tbsp Shaoxing wine for marinade

2. 2

   Step 2: Mix the complete sauce in a bowl: ¾ cup pineapple juice, 2 tbsp light soy sauce, 2 tbsp rice vinegar, 1 tbsp brown sugar and 1 tbsp sauce cornstarch. Stir until the sugar dissolves and reserve the whole sauce.

   Uses ¾ cup pineapple juice for sauce · 2 tbsp light soy sauce for sauce · 2 tbsp rice vinegar for sauce · 1 tbsp brown sugar for sauce · 1 tbsp cornstarch for sauce

3. 3

   Step 3: Right before cooking, toss all the marinated chicken from step 1 with the separate ⅓ cup coating cornstarch until every piece is coated. Keep the mixed sauce from step 2 separate.

   Uses All the chicken and marinade from step 1 · ⅓ cup cornstarch for chicken coating

4. 4

   Step 4: Heat the 4 tbsp frying peanut oil in a large nonstick or carbon-steel skillet over medium-high heat until hot. Shake loose excess starch from the coated chicken from step 3 and spread the pieces without overlap. Fry undisturbed about 2 minutes until browned underneath, then flip and fry the other side about 2 minutes. Continue if needed until the chicken reaches 74°C (165°F). Transfer all the cooked chicken to a plate and let it cool briefly so its coating firms; retain the residual pan oil.

   Fry chicken — first side · 2 minUses 4 tbsp peanut oil for frying · All the coated chicken from step 3

5. 5

   Step 5: After removing all the chicken, carefully wipe away excess residual frying oil with kitchen paper held in tongs, leaving about 1 tbsp in the pan. If the pan does not have enough residual oil, add the separate optional 1 tbsp extra peanut oil. Heat over high heat and add all the pineapple chunks, bell-pepper (1) pieces and 1 tbsp minced ginger. Cook undisturbed 1–2 minutes until the pineapple caramelizes and the pepper begins to blister, then stir a few times.

   Caramelize pineapple and blister pepper · 2 minUses About 1 tbsp actual residual frying oil retained after the chicken is removed · 1 tbsp additional peanut oil only if the pan has insufficient residual oil for vegetables (optional) · 1 cup pineapple slices, cut into 1-inch (2.5 cm) chunks · 1 bell pepper, cut into 1-inch (2.5 cm) pieces · 1 tbsp minced ginger

6. 6

   Step 6: Stir the whole sauce from step 2 again to suspend its cornstarch and pour it into all the pineapple, pepper, ginger and retained pan oil from step 5. Cook and stir until the sauce is fully thickened and coats the vegetables.

   Uses All the mixed pineapple sauce from step 2 · All the pineapple, pepper, ginger and pan contents from step 5

7. 7

   Step 7: Take the pan off the heat. Add all the fully cooked chicken reserved in step 4 to all the thickened sauce and vegetables from step 6. Toss gently until every piece is coated.

   Uses All the chicken reserved from step 4 · All the sauce, pineapple and vegetables from step 6

   
8. 8

   Step 8: Serve all the finished pineapple chicken from step 7 promptly as 2–4 main-dish servings, with optional ready steamed rice. Refrigerate leftovers in shallow containers within 2 hours and use within 3–4 days; reheat to 74°C (165°F).

   Uses All the finished pineapple chicken from step 7 · Plain ready steamed rice for serving, optional