Honeyed Chicken and Pineapple (China)

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  • 1 (3 pound) broiler-fryer chicken
  • 1/2 cup cornstarch
  • 1 cup vegetable oil
  • 2 teaspoons grated, pared fresh ginger root
  • 1 clove garlic, crushed
  • 1 (20 ounce) can pineapple chunks, drained
  • 1 red or green bell pepper, seeded and cut into thin slices
  • 1 1/2 cups water
  • 2 teaspoons cornstarch
  • 1 1/2 tablespoon honey
  • 1 tablespoon instant chicken bouillon granules
  • 1 teaspoon sesame oil
  • 4 scallions, cut into thin slices


  1. Remove giblets from chicken. Rinse chicken and cut into serving-size pieces. Coat chicken pieces with 1/2 cup cornstarch.
  2. Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until golden and completely cooked. about 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.
  3. Pour all but 2 tablespoons of the oil out of wok. Stir fry ginger and garlic in the oil over medium heat 1 minute. Add drained pineapple and the sliced pepper to ginger mixture. Stir fry over high heat 2 minutes. Remove from wok.
  4. Mix water and remaining 2 teaspoons cornstarch. Blend in honey, bouillon and sesame oil. Pour mixture into wok. Cook and stir over high heat until mixture boils and thickens. Return chicken and pineapple-pepper mixture to wok. Cook and stir over high heat until hot throughout. Add scallions. Cook and stir 1 minute longer.

Makes 4 servings.

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