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Crispy Pineapple Chicken

Prep Time: 16-20 mins I Cooking Time: 40-50 mins I Serving: 2-3



#crispypineapplechicken #chicken #asmr #timsistastytable

Ingredients :-

For Chicken Marinade :-

500 g. Chicken Thighs (boneless, skin off , washed & cut into 2 inch chunks)

2 tsp. Soy Sauce

1.5 tsp. Cooking Wine (Shaoxing)

½ tsp. White Pepper Powder

½ tsp. Onion Garlic Powder

¼ tsp. Salt

2 tsp. Olive/Veg Oil

1.5 tbsp. Corn Flour/Cornstarch


For Coating :-


Dry Ingredients :-

4 tbsp. All Purpose Flour

2 tbsp. Corn Flour/Corn Starch

¼ tsp. Black Pepper Powder

¼ tsp. Salt


Wet Ingredients :-

2 Eggs


For deep frying :-

Veg Oil (enough for deep frying)


For Stir Fry :-

1.5 tbsp. Veg Oil

8-10 Garlic Cloves (minced)

1 inch Ginger (grated)

1 Onion, large-sized (cut into quarters, separated & washed)

2 Capsicum(any colour), small-sized (cut into quarters & washed)

½ cup Green Onions (bias chopped & reserve for garnishing)

½ tbsp. Oyster Sauce

2 tsp. Soy Sauce

1.5 tsp. Cooking Wine (Shaoxing)

2 tsp. Hot Chilli Sauce(Sriracha)

½ tbsp. Sugar

1 cup Canned Pineapple (chopped into chunks)

½ tsp. White Pepper Powder

½ cup/120ml Water

½ tbsp. Cornstarch slurry( 1.5 tsp Cornstarch + 1.5 tbsp. water)


Method :-


For marinating :-


In a large bowl take boneless chicken pieces and add all the ingredients mentioned under the marinating list section to the bowl one by one. Mix well and combine until all the chicken pieces are well coated


Cover it and set aside for 30 minutes


For coating :-


In a large bowl add all the dry ingredients mentioned under the coating list section to the bowl one by one and mix well and set aside


Take another large bowl (pref. flat) and add two eggs to the bowl. Beat well and set aside


Next, take the marinated chicken piece one by one and firstly coat it well with the dry ingredient and dip it in beaten eggs and then coat it again with the dry ingredient mix. Dust off the extra flour and place the coated chicken pieces on a plate


Similarly, coat all the remaining chicken pieces and set aside on a plate (covered)


For frying :-


In a large pan/kadai, heat the vegetable oil to 375 degree F / 190 degree C. Once hot, slide coated chicken pieces, a few at a time, into hot oil and deep-fry the coated chicken pieces in batches for about 4-5 minutes on low-medium flame and then flip over to fry the other side for another 3-4 minutes. Do not overcrowd. Separate the chicken pieces with the help of a fork/chopstick and keep stirring for even cooking


Lower down the flame and with the help of a slotted spoon, dish out and place on an absorbent paper


Similarly, fry the remaining coated chicken pieces


While the chicken pieces rests, heat the oil again to medium flame (425 degree). Re-fry the chicken for another 5-7 minutes. With the help of fork/slotted spoon keep turning sides until golden and crispy


Drain the fried chicken on an absorbent paper with the help of a slotted spoon and switch off the gas


For Stir Fry :-


Heat 1.5 tbsp. oil in a non-stick pan. Add garlic + ginger to the pan and stir for 1-2 mins on medium flame


Next add onion to the pan and sauté until translucent high flame


Add capsicum + green onion to the pan and stir for 1-2 mins on high flame


Next add oyster sauce + soy sauce + cooking wine + hot chilli sauce + sugar + pineapple


Mix well and stir for another 1-2 mins on high flame


Add white pepper powder + water + cornstarch slurry to the pan. Mix well and stir for 2-3 mins on high flame


Next, add fried chicken to the pan. Mix well; stir-fry for 1-2 minutes on high flame and switch off the gas


Serve hot and garnish with chopped green onions


Time to Taste:)


Enjoy with drink of your choice

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