Sunday, August 23, 2015

Pineapple Ginger Chicken

I love Chinese take-out! Sometimes I like to make it at home. I have made quite a few fake-out-take out recipes; they have all been really good. Check them out here.

But this recipe, well, it is the best so far. The sauce is amazing! And the chicken was so crispy and perfect.

If you like Chinese food I suggest you make this ASAP. It is a real winner!

What you need,

1 lb. boneless skinless chicken breasts cut into 1 inch pieces
1 large egg beaten with 1 tbsp. water
2 green onions, sliced

For the sauce,
¼ cup pineapple juice
1/3 c + 1½ Tbsp. pineapple preserves
¼ cup soy sauce
3 tbsp. rice wine vinegar
¼ cup dark brown sugar
3 cloves garlic, minced
2 tsp. freshly grated ginger
2 tsp. sriracha sauce
1 cup pineapple tidbits
2 tsp. corn starch

For the coating,
½ cup flour
1 tbsp. corn starch
½ tsp. garlic powder
½ tsp. paprika
¼ tsp. ground ginger
¼ tsp. onion powder
¼ tsp. each salt and fresh cracked black pepper

Heat the oven to 375 degrees. Line a baking sheet with tin foil and then place a wire rack on top. Spray very liberally with non-stick cooking spray.

In a bowl whisk together the egg and water.

In a large zip top bag combine all the ingredients for the coating and shake well to combine

In a bowl whisk together all the ingredients for the sauce, minus the pineapple tidbits.

Place the sauce in a small sauce pan over medium heat. Bring to a boil and let simmer for 1-2 minutes until the sauce thickens. Add the pineapple tidbits then turn the heat down too low to keep the sauce warm.

Place the chicken pieces into the egg and toss to coat well.  Using tongs place each piece of chicken into the flour mixture, be sure to let the excess egg to drip off before tossing the chicken in the bag. Once all the chicken is in the bag toss well to coat each piece of chicken well with the flour coating.

Place the coated chicken onto the prepared rack. Leave a little room between each piece.
Bake for 10 minutes.  Then turn on the broiler and move the pan up to just a few inches under the broiler. Cook the chicken for 5-6 minutes on each side until crisp and golden brown. Be sure not to walk away on the chicken when it is under the broiler, it doesn’t take long to burn so keep a close eye on it.

Once the chicken is cooked, toss it with the warm sauce and serve over rice. A little chopped green onion on top makes it a perfect dish.

This chicken was as good as any take out I have ever had! The chicken was perfectly crisp and the sauce was sweet, tangy and super sticky!

It was really easy to make and tastes amazing!

I will be making this again and again!



Recipe adapted from Carlsbad Cravings

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