Description
A quick and delightful dish that combines tender chicken with a tangy pineapple sauce for a sweet and savory experience.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup flour
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 cups + 2 tablespoons canola oil
- 2 tablespoons garlic, chopped
- 1 cup chicken broth
- 1 can pineapple, crushed
- 1/2 cup pineapple juice (reserved from can)
- 1/2 cup sugar
- 1/2 cup white vinegar
- 1/4 cup soy sauce
- 1 tablespoon hot sauce (Sriracha is a great option)
- 2 tablespoons flour
Instructions
- Cut the chicken breasts into bite-sized cubes and place them into a gallon zipper bag with flour, salt, and pepper. Shake to cover.
- Heat 2 cups of oil in a medium stockpot to 325°F. Cook half of the chicken for 3 to 4 minutes until golden brown, then drain on paper towels. Repeat with remaining chicken.
- In a large skillet, heat 2 tablespoons canola oil over medium heat and add chopped garlic until sizzling.
- In a large bowl, combine crushed pineapple, reserved juice, sugar, vinegar, soy sauce, hot sauce, and additional flour. Stir into the garlic oil and cook for 2 to 3 minutes until thickened.
- Add the fried chicken to the sauce and cook for an additional 5 minutes, stirring to coat.
Notes
To achieve the perfect crunch in the chicken, ensure oil is at the correct temperature and avoid overcrowding the pot when frying.
