This dish stands on its own merits. It’s a showstopper. Chile, anytime you add something to a pineapple: instant razzle-dazzle.

And if you know me, you know I love a good razzle-dazzle.

What I love about General tso’s is that it’s the perfect balance of sweet and heat in one dish. It’s actually one of my favorite aspects of Asian cuisine. The balance of sweet, sour, and spice is untouchable and I love that we can achieve that at home in our own kitchens. The heat of the chili pepper and the sweetness of the brown sugar and pineapple juice complement each other well. If you don’t like heat, just skip those components and keep all the sweet notes in. That’s the beauty of home-cooking, the ability to completely customize as best for you and your family.

I truly believe that even in the midst of a global pandemic that you deserve restaurant-quality food at home and this Pineapple General Tso Chicken is a great place to start. This recipe is easy and quick, and of course, you save time on a few dishes. ;)

Ingredients

1 lb of chicken (chicken thighs preferred)
1/3 cup of cornstarch
1/3 cup of flour
1 egg yolk
about 1 cup of water (a few more to thin out if needed)
Seasoning: Garlic Powder, Onion Powder, Crushed Red Pepper Flakes (optional), Curry Powder, Turmeric Powder, Salt & Pepper
**General Tso Sauce**
3 cloves of garlic
1 chili pepper
1 TBSP of chili garlic sauce
1 and 1/2 TBSP of hoisin sauce
3 TBSP of rice vinegar
3 TBSP of Soy Sauce
1 TBSP of Dark Brown Sugar
1/4 cup of pineapple juice (optional, no need to let the pineapple juice go to waste)
Cornstarch slurry: 1 tsp of cornstarch, 3 tsp of water. Mix well.
1 Pineapple
Green onions and sesame seeds for garnish.

Instructions:

Preheat oil to medium high. If using thermometer, oil should be around 350 degrees before frying.
Season chicken generously.
In a bowl, add cornstarch, flour and egg yolk to chicken and mix. Add enough water to thin out mix (around 1 cup).
Once oil is hot enough, drop chicken in (ideally one at a time) and cook through (around 9 - 11 minutes). Be sure to check that chicken isn't sticking to each other.
While chicken is cooking, slice pineapple in half and scoop out insides. Save pineapple flesh and juice to enjoy later.
Once chicken is done, remove from oil and drain on paper towels.
In a separate bowl, mix together all ingredients for general tso sauce. Add to a pan and let simmer (about 2-3 minutes).
Add cornstarch slurry (be sure to stir before adding), and whisk well. This will thicken sauce.
Add chicken to general tso sauce and toss well. Remove from heat.
Garnish chicken with green onions and sesame seeds. Serve with white rice and sides of choice (I love broccoli).
Put in pineapple, serve warm and enjoy.