Chinese Pineapple Chicken

Chinese Pineapple Chicken

Are you looking for easy stir-fry recipes that will feel like you've dined out? Then you must try this Chinese Pineapple Chicken. With very little ingredients this is a budget friendly dish too.


A can of pineapple tid-bits may be added to sauce.


  • 3 cups boneless chicken, cut in chunks
  • 2 cups all purpose flour
  • 1 3/4 cup corn starch
  • 2 teaspoons baking powder
  • pinch of salt
  • 2 egg yolks, beaten (or 3 drops yellow food colouring)
  • 1/2 cup cold water, or more if needed
  • For Pineapple Sauce:
  • 2 cups water
  • 1 can (16 to 20-ounce) pineapple juice
  • 1/2 cup white vinegar
  • 1 teaspoon salt
  • 2 egg yolks, beaten
  • 1 teaspoon corn starch, or more if needed for thickness
  • 1/4 cup white sugar


For Chicken: 

  1. Place flour and corn starch in mixing bowl.
  2. Add salt, mix dry ingredients well, add cold water to form a thin batter.
  3. Add beaten egg yolks and fold in baking powder (do not stir). Let sit for five minutes and fold again (do not stir) just before using.
  4. Prepare deep frying oil at 350-375 degrees F. Dip chicken chunks in batter. Deep fry 3 to 4 minutes until chicken is cooked.
  5. Remove and place on lettuce leaves on platter. Pour hot pineapple sauce over chicken and serve hot.

For Pineapple Sauce:

  1. Bring water to a boil, add pineapple juice, add vinegar, salt, sugar and food colouring. 
  2. Boil continuously, add corn starch (mixed with water to form thin paste) to thicken sauce.
  3. Reduce heat after corn starch is added to avoid burning. Serve hot.

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L Graham: Thank you, we had the food coloring missing from the ingredient list. It's been added back in. It's optional whether the cook wants to use egg yolks or food coloring. It's up to you! Thanks for your comment! Blair, editor for

Food coloring is NOT listed in the ingredients, but we're told to add it. Personally, I don't think food coloring would add anything to this dish.


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