Recreate a fruity Chinese takeaway classic at home using this chicken with pineapple recipe. Fresh and naturally sweet and sour, it’s perfect with egg fried rice.
This Chinese takeaway style chicken with pineapple stir fry recipe recreates a deliciously fresh Chinese takeaway dish at home. Tender chicken, naturally sweet and sour pineapple, and a savoury sauce combine to make a tasty dish that’s so easy to put together at home.
Ingredients For Chinese Takeaway Style Chicken With Pineapple
This Chinese takeaway style chicken with pineapple recipe uses a familiar combination of ingredients including oyster sauce, light soy sauce and MSG. Tender chicken is stir fried with carrot and pineapple and sizzled together with a delicious savoury and slightly sweet sauce.
- Oyster Sauce
- Light Soy Sauce
- Dark Soy Sauce
- Caster Sugar
- White Pepper
- Sunflower Oil
- Onion
- Carrot
- Pineapple
- Chicken For Chinese Takeaway Style Stir Fry Dishes
- Sea Salt
- MSG
- Light Chicken Stock
- Pineapple Juice
- Potato Starch
- Rice Wine
Cook Like a Takeaway: Want to see the exact oyster sauce, soy sauce, and Shaoxing wine I use in all my Chinese recipes? Check out my Chinese Takeaway Style Cooking Essentials guide.
How To Make Chinese Takeaway Style Chicken With Pineapple
Making this Scottish Chinese takeaway style chicken with pineapple is so quick and easy! First, onion, carrot and pineapple are stir fried in a hot wok, along with chicken, sea salt and MSG. The prepared sauce is added and simmered with pineapple juice and stock before being thickened slightly. Finally, a dash of rice wine is added to finish and the dish is ready to serve.
Step 1: Sauce
In a bowl, add 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1/4 teaspoon dark soy sauce, 1/2 teaspoon caster sugar and Pinch white pepper. Mix briefly and set aside.
Step 2: Stir Fry
Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil and 1/2 onion, sliced and stir fry for 30 seconds. Add 1/4 carrot, thinly sliced and 5-6 pineapple piecesand stir fry for another 30 seconds. Add 1 portion chicken for Chinese takeaway style stir fry dishes, Pinch sea salt, 1/4 teaspoon MSG, the prepared sauce, 200 millilitres light chicken stock and 1 tablespoon pineapple juice. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
Step 3: Finish
Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 spring onion, sliced and 1 teaspoon rice wine mix well once more and serve.
Recipe Tips For Chinese Takeaway Style Chicken With Pineapple
Tender Chicken: This recipe uses chicken for Chinese takeaway style stir fry dishes. This simple velveting technique ensures you get deliciously soft and tender chicken pieces for your favourite takeaway style dishes.
Preparation: Stir fry dishes come together quickly, so it’s good to have all the necessary ingredients and sauces prepared and to hand before you start cooking. Once you start, it’s all go until the dish is sizzling hot and ready to serve!
I hope you’ll try this Chinese takeaway style chicken with pineapple recipe. If you do, let me know in the comments how it went!
Chicken With Pineapple (Chinese Takeaway Style)
Equipment
- 1 Wok or Large Frying Pan
Ingredients
Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- 1/4 teaspoon dark soy sauce
- 1/2 teaspoon caster sugar
- Pinch white pepper
Stir Fry
- 1 tablespoon sunflower oil
- 1/2 onion, sliced
- 1/4 carrot, thinly sliced
- 5-6 pineapple pieces
- 1 portion chicken for Chinese takeaway style stir fry dishes
- Pinch sea salt
- 1/4 teaspoon MSG
- 200 millilitres light chicken stock
- 1 tablespoon pineapple juice
- 1 tablespoon potato starch, mixed with 2 tablespoons water
- 1 teaspoon rice wine
Instructions
Sauce
- In a bowl, add 1 tablespoon oyster sauce, 1 teaspoon light soy sauce, 1/4 teaspoon dark soy sauce, 1/2 teaspoon caster sugar and Pinch white pepper. Mix briefly and set aside.
Stir Fry
- Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil and 1/2 onion, sliced and stir fry for 30 seconds. Add 1/4 carrot, thinly sliced and 5-6 pineapple pieces and stir fry for another 30 seconds. Add 1 portion chicken for Chinese takeaway style stir fry dishes, Pinch sea salt, 1/4 teaspoon MSG, the prepared sauce, 200 millilitres light chicken stock and 1 tablespoon pineapple juice. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.
- Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 teaspoon rice wine, mix well once more and serve.
Chinese Takeaway Style Chicken With Pineapple Recipe FAQ
What is MSG and why should I use it?
MSG is monosodium glutamate, a seasoning ingredient widely used in Chinese takeaway kitchens, in pure form or as an ingredient in soy sauces and other seasoning sauces. Despite historic baseless claims of its dangers, it has been widely proven to be considered safe for use in cooking. In fact, many of the myths and lies about MSG were deliberately and maliciously spread as a form of racism. You can find MSG naturally in many foodstuffs including broccoli, cheese and tomatoes. It’s available online or in Chinese supermarkets. You can learn more about MSG from the brilliant Chin Taylor of Ziang’s Kitchen here.
Do I need a carbon steel wok to cook Chinese takeaway style dishes?
A well seasoned carbon steel wok is a wonderful addition to your Chinese takeaway style cooking equipment, and I would highly recommend investing in one. But, you can cook this dish in any wok or large frying pan and it will be delicious!
Can I use cornflour instead of potato starch?
Yes, you can use cornflour and water to thicken the simmering stir fry sauce. It will do a similar job, however a more consistent texture is achieved using potato starch.
Can I use beef / king prawns / vegetables instead?
Yes! This recipe also works well with beef, king prawns or mixed vegetables.
Can I use tinned pineapple?
Yes, this recipe works well with tinned pineapple, or pineapple in pots. You can also use pineapple syrup from a tin or pot instead of pineapple juice in the recipe.
What’s the difference between light soy sauce and dark soy sauce?
In Chinese takeaway kitchens, chefs use light soy sauce mainly for seasoning – it’s thinner and more salty than dark soy sauce. Dark soy sauce has a thicker consistency and is used to add colour to stir fry sauces and egg fried rice.
Do you like this Chinese takeaway style chicken with pineapple recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make Glasgow Chinese takeaway style salt and chilli chilli chips, chicken wings with peking sauce, curry sauce and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.
- McGovern, Kenny (Author)
- English (Publication Language)
- 240 Pages – 06/09/2022 (Publication Date) – Robinson (Publisher)