Chinese Pineapple Chicken that is better than any takeout. When you need your fix for some Chinese Food, this is one of those dishes. It's a nice change up from the Classic Chinese Red Sweet & Sour Chicken Balls, and is it ever good. This recipe makes the Sweet & Sour Pineapple Sauce from a whole pineapple. A shortcut can be made using store bought pineapple juice too. With this, just throw everything into the pot and bring to a boil. Add your slurry to thicken, and you're all set for Delicious Crispy Chicken Balls coated in a Sweet & Sour Pineapple Sauce. Serve it up with some Chinese Fried Rice!
Servings: 4 portions
Equipment
- 1 Wok
- 1 Bowl
- 1 Spider
- 1 Thermometer
- 1 Rack
- 1 Saucepot
Ingredients
- 2 Chicken Breasts - diced 1 inch
- 1 portion Sweet & Sour Pineapple Sauce
- 1 portion Deep Fry Batter
Instructions
- Prepare and cook the Sweet & Sour Pineapple Sauce. Prepare the Deep Fry Batter.
- Heat a Wok up over max heat filled with Oil about 1/3 or 1/2 way with a thermometer fitted in order to control the heat more accurately.
- Dice the Chicken into 1 inch cubes. Optionally, season lightly with Salt & Pepper and toss. Add the Chicken into the Batter and mix.
- When the Oil reaches 375 F drop in half of the Chicken into the Hot Oil gently. Wash your hands and then nudge any Chicken Balls off of the bottom that may be stuck. The Oil temperature will drop when the Chicken is added. Try to keep it at 350 F - 375 F by reducing the heat to Medium and back to Max when needed.
- Deep Fry for 5 - 8 minutes and scoop out with a spider unto a rack to drain off excess grease. Repeat for the remaining Chicken. Once all the Chicken balls have been cooked. Plate them and heat the Pineapple Sauce to ladle over hot and serve. You may have to add a bit of water to thin it out.