Sweet and sour Pineapple chicken

I have a sweet tooth and I love sweet dishes  but sweet and sour chicken is really unique but you will love it.I first had this dish during my trip in Hongkong and it was prepared with pork.The pork pieces were tender ,sweet and delicious ,though I would have loved it a little more spicy but Cantonese dishes are loved the way they are originally, mild spicy retaining the flavors of the meat.you can reduce the sugar in this dish if you want,but caramelized sugar is necessary in this dish to give that stickiness and  shine to the  pineapple sauce.

Cooking video

Print

Sweet and sour pineapple chicken

crispy coated chicken with deep fried caramelized pineapple sauce

Course Main Course

Cuisine Chinese

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Servings 2 person

Author indrani

Ingredients

Ingredients

• 400 gm boneless chicken
• 1/2 cup pineapple pieces 
• 2 to 3 tbsp Sugar (you can reduce it if your pineapple is very sweet)
• 3 tbsp Rice wine Vinegar
• 1 tbsp Black pepper powder
• 2 tbsp garlic
• One cup chopped onion
• 1/2 cup chopped capsicum
• 3/4 cup pineapple juice
• 1 tsp soy sauce
• 2 to 3 green chilies chopped fine ( 2 to 3  or more if you want it very spicy)
• 2 tbsp cornflour and refined flour 2 tbsp made to a batter with water
• 1 tsp cornflour for the sauce.
• 1/2 cup chicken stock
• Salt
• 1 cup oil for frying

Instructions

Preparation

1. frying the chicken
2. marinate the boneless chicken pieces in 2 tbsp of vinegar and black pepper powder and salt for 15 to 20 minutes.
3. heat the oil in the pan
4. dip the chicken pieces in the cornflour batter  and deep fry them in oil till light brown.drain and keep aside.

making the sauce

1. Add the sugar directly in the pan and allow to melt forming a golden liquid.
2. Add pineapple juice
3. Add soy sauce and vinegar.
4. Check the salt,add if required.
5. you can add the green chilies and mix .
6. Add stock with 1 tsp cornflour  dissolved and boil till it forms a thick sauce.Switch off the gas and keep aside.

Mixing and tempering the chicken

1. Heat 1 tbsp oil in the pan.
2. Fry onions till translucent .
3. Add capsicum and pine apple pieces and cook till tender.Add little salt.
4. Add chicken and cover cook for the flavors to fuse together.
5. add the sauce and mix now.
6. Serve hot with fried rice.

Ingredients

• 400 gm boneless chicken
• pineapple pieces  1/2 cup
• Sugar 2 to 3 tbsp(you can reduce it if your pineapple is very sweet)
• Rice wine Vinegar 3 tbsp
• Black pepper powder 1 tbsp
• garlic 2 tbsp
• One cup chopped onion
• 1/2 cup chopped capsicum
• 3/4th cup pineapple juice
• 1 tsp soy sauce
• green chilies chopped fine( 2 to 3  or more if you want it very spicy)
• cornflour and refined flour 2 tbsp made to a batter with water
• 1 tsp cornflour for the sauce.
• 1/2 cup chicken stock
• Salt
• oil 1 cup for frying

Frying the chicken

• marinate the boneless chicken pieces in 2 tbsp of vinegar and black pepper powder and salt for 15 to 20 minutes.
• heat the oil in the pan
• dip the chicken pieces in the cornflour batter  and deep fry them in oil till light brown.drain and keep aside.

Making the sauce

• Add the sugar directly in the pan and allow to melt forming a golden liquid.
• Add pineapple juice
• Add soy sauce and vinegar.
• Check the salt,add if required.
• you can add the green chilies and mix .
• Add stock with 1 tsp cornflour  dissolved and boil till it forms a thick sauce.Switch off the gas and keep aside.

Mixing and tempering the chicken

• Heat 1 tbsp oil in the pan.
• Fry onions till translucent .
• Add capsicum and pine apple pieces and cook till tender.Add little salt.
• Add chicken and cover cook for the flavors to fuse together.
• add the sauce and mix now.
• Serve hot with fried rice.