Easy Sweet Hawaiian Chicken
Sweet Hawaiian chicken is a popular Chinese takeout dish made with stir-fried chicken, pineapple, onion, and bell pepper in a sweet, gingery, garlicky sauce.😋 This Americanized version replaces the difficult-to-find ingredients with supermarket staples.
Ingredients
- 1 Kg (2.2 Pounds) boneless, skinless chicken breast cut into 1-inch cubes
For the Marinade:
- 1 tablespoon Chinese Shao Shing cooking wine
- ½ teaspoon Kosher salt , to taste
- ½ teaspoon ground black pepper
- ½ teaspoon granulated garlic
- 2 tablespoons canned unsweetened pineapple juice
For the Batter:
- 3 large eggs
- 1 cup cornstarch
- 1 cup all-purpose flour
- 1-½ teaspoons ground black pepper , divided
- 1 teaspoon granulated garlic , divided
For Frying:
- ½ cup peanut oil , as needed
For the sauce:
- 1 tablespoon ginger , grated
- 1 cup canned unsweetened pineapple juice
- ½ cup light brown sugar
- ⅓ cup Sweet Baby Ray's Barbeque Sauce , hoisin sauce, or ketchup
- ⅓ cup Kikkoman Less Sodium Soy Sauce
- 1 tablespoon rice vinegar
- 1 teaspoon knorr chicken-flavored bouillon
- 5 teaspoons cornstarch
- Kosher salt , to taste
For the Stir Fry:
- 4 Dry whole chili peppers
- 3 garlic cloves , minced
- 1 teaspoon red pepper flakes
- 1 Poblano pepper , chopped into small bite-sized pieces
- 1 Red Bell pepper , chopped into small bite-sized pieces
- 2 medium onions , chopped into small bite-sized pieces
- 1 (20 oz.) canned pineapple chunks, drained*( Reserve the juice for later use)
Instructions
- Place the chicken into a medium mixing bowl, add the marinade ingredients to the bowl and stir to combine. Set aside to marinate while you prepare the sauce.
- In a small bowl, combine the sweet sauce ingredients; set aside. In a medium bowl, combine the cornstarch, ½ teaspoon granulated garlic, and 1 teaspoon pepper. Whisk the eggs with ½ teaspoon ground black pepper and ½ teaspoon granulated garlic in a medium bowl.
- In a 14-inch wok over medium/medium-high heat, heat the oil until shimmering. Then, working in batches, dredge the chicken in the egg mixture, and let the excess drip back into the bowl. Finally, coat in the flour and cornstarch mixture, be sure to press it and move it around so that it’s thoroughly coated; shake off excess.
- Then, add the chicken pieces in a single layer - it’s okay if some pieces are touching. Cook, undisturbed, for 4 to 5 minutes, until the chicken turns brown and crisp. Watch carefully and reduce the heat if the chicken starts to burn. Flip the pieces and continue cooking until the chicken is golden on all sides and cooked through to an internal temperature of 165 degrees, 3 to 5 minutes. (Thicker pieces of chicken may take a bit longer). Remove the Sweet Hawaiian chicken from the oil to a paper towel to drain.
- Once finished frying the Sweet Hawaiian chicken, clean the wok with a paper towel using a kitchen tong and add a little more oil over medium heat. When the oil is hot, add the chiles to saute for around 1 minute. Next, add the garlic and ginger and cook stirring until it releases its fragrance, about 1 minute or so. Next, add the onion and bell pepper to the wok and saute for 2 – 3 minutes, or until tender-crisp.
- Again, mix well the sweet sauce mixture to dissolve the cornstarch, then gently pour into the wok, and bring it to a boil, cook stirring, until the sauce thickens, about 3 minutes. Add the chicken back to the wok and the pineapple chunks and toss everything together until thoroughly combined with the sauce, about 1 minute. Taste and adjust salt and pepper if needed. Garnish with sesame seeds or chopped green onion, if desired. Serve the Sweet Hawaiian Chicken with white rice and Chinese cucumber salad.
Notes
How to Store & Re-Heat
To store: In an airtight container in the refrigerator for up to 3-4 days. Make sure to let the chicken cool to room temperature before storing it. The sauce will thicken in the fridge, so you may need to add some water or chicken broth when reheating.
To reheat: You can either use the microwave or a stovetop. For the microwave, transfer the chicken to a microwave-safe dish, cover it with a damp paper towel or lid, and microwave for 1-2 minutes or until heated through. For the stovetop, add the chicken to a saucepan or wok with a little bit of water or chicken broth, and cook over medium heat until heated through, stirring occasionally. Ensure not to overcook the chicken, which may become tough and dry.
Make-Ahead
Marinate and coat the chicken in the batter as directed, then fry it until it's cooked. Let the chicken cool to room temperature, then transfer it to an airtight container and store it in the refrigerator. Mix all the sauce ingredients except cornstarch in a small saucepan and simmer until thickened to make the sauce ahead of time. Let the sauce cool to room temperature, transfer it to an airtight container, and store it in the refrigerator.
When you're ready to serve, heat the chicken and sauce separately in a saucepan or microwave, then combine them in a wok or large skillet with the stir-fried vegetables and pineapple. Cook until everything is heated through and the sauce is bubbly. Serve with rice or noodles and garnish with sesame seeds or chopped green onions, if desired.
How to Freeze
To freeze Sweet Hawaiian Chicken, first, let it cool down to room temperature. Then, transfer the chicken to an airtight container or a freezer-safe plastic bag. Remove any excess air from the container or bag before sealing it. Label the container or bag with the date of freezing and the contents. The frozen chicken can be stored in the freezer for up to 3 months. When ready to use, thaw the chicken in the refrigerator overnight or until fully thawed.
Do not thaw the chicken at room temperature or in the microwave, as this can lead to uneven thawing and potential food safety concerns. Once thawed, the chicken can be reheated in a skillet or the oven until heated. Enjoy your Sweet Hawaiian Chicken!
Nutrition Facts
Easy Sweet Hawaiian Chicken
Amount per Serving
Calories
424
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
6
g
Cholesterol
113
mg
38
%
Sodium
714
mg
31
%
Potassium
604
mg
17
%
Carbohydrates
45
g
15
%
Fiber
2
g
8
%
Sugar
19
g
21
%
Protein
26
g
52
%
Vitamin A
655
IU
13
%
Vitamin C
31
mg
38
%
Calcium
44
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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