Crispy Chicken with Pineapple Sauce
To celebrate Pineapple Day, we teamed up with the amazing Matt Reynecke to create this delicious crispy chicken with pineapple sauce recipe. Make sure you try this one at home!
Ingredients
Batter:
- 1/4 cup flour
- 3/4 cup cornstarch
- 1tsp baking powder
- 1tsp salt
- 2/3 cup water (check consistency)
- 1tsp oil
- 1kg cubed chicken breast
Pineapple sauce:
- 3/4 cup pineapple juice (blend & strain your own or use juice)
- 1 tsp ginger
- 1/2 tsp garlic
- 2-3tbs brown sugar
- 1/4 cup vinegar
- 1 tsp MSG/salt
- 1 tbs soy sauce
- 1tbs cornstarch slurry to thicken
Stir fry:
- 2 onions sliced
- 1 carrot thinly sliced
- 1 1/2cup chopped cabbage
- 1cup chopped pineapple
- 280g dried egg noodles (pre cooked & drained)
- 2tbs pineapple sauce
- 2tbs soy sauce
- Spring onion to garnish
Method
Mix batter ingredients in a bowl until smooth, add the cubed chicken breasts and transfer to the refrigerator
Peel the Dole Tropical Gold Pineapple, and slice into bite-sized pieces ready to stir fry
Sauté the sauce ingredients in a large pot
First, fry the chicken on medium heat, cooking until the batter is lightly golden, remove to a bowl to cool for a minute
Second fry, crank the heat to high and fry until the chicken becomes crispy & deep in colour
Stir fry the carrot, onion and cabbage, once cooked, add in pineapple chunks and noodles
Add some of the pineapple sauce & soy sauce into the stir fry mix – once the chicken is coated add the remaining sauce to the pot