Chinese | Pineapple Chicken (Bo Law Gai Kow)
Posted on April 21, 2013
I got this recipe in 1984 from a friend's mom. She had gone to a Chinese cooking class in San Francisco. I've cooked this so many times that my copy of the recipe is spattered with sauce stains. I think the original recipe is from Eight Immortal Flavors by Johnny Kan. I've ordered the cookbook to find out!
Yield: 4 servings
2 cups uncooked chicken filets, cut into 1-inch cubes
1/2 teaspoon salt
1 fresh egg
1/2 teaspoon soy sauce
1/2 cup vinegar
1/2 cup sugar
1/4 teaspoon salt
1/3 cup catsup
4 drops hot sauce (Tabasco)
1 cup pineapple chunks
1/2 cup green pepper, cut into 1-inch cubes
Mix salt, egg, and soy sauce with chicken, the dust chicken lightly and evenly with cornstarch.
In a preheated wok or skillet, place vegetable oil. Bring oil to sizzling point at high heat. Add chicken and fry until brown. Drain on absorbent toweling.
Drain oil from wok. In the same wok or skillet place vinegar, sugar, salt, catsup, and hot sauce. Cook at medium heat to boiling point, then thicken with cornstarch paste until medium thick.
Add pineapple chunks, green pepper, and browned chicken. Toss and mix thoroughly until chicken is heated through.
(Ref. "Pineapple Chicken" recipe, cooking class at Macy's San Francisco circa 1984, original recipe likely from Eight Immortal Flavors by Johnny Kan.)