Korean Pineapple Chicken Stir-Fry
Quick answer
Pineapple dak-bokkeum stir-fries bite-sized chicken pieces with fresh pineapple chunks in a sauce of soy sauce, vinegar, and sugar.
What makes this special
- Pineapple dak-bokkeum stir-fries chicken and fresh pineapple in a glossy, caramelized soy glaze.
- Starch-coated chicken absorbs sauce and forms a glossy caramelized surface
- Fresh pineapple acidity meets soy saltiness in a distinct sweet-salty cycle
Key ingredients
Core cooking flow
- 1 Pat 300 g chicken dry, check that the pieces are bite-sized, then coat evenl...
- 2 Mix 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 tablespoon sugar until the sugar dissolves.
- 3 Heat a pan over medium heat, then spread the chicken in a single layer.
Pineapple dak-bokkeum stir-fries bite-sized chicken pieces with fresh pineapple chunks in a sauce of soy sauce, vinegar, and sugar. The chicken is dusted in cornstarch before cooking, which helps the glaze adhere and gives each piece a lightly thickened exterior. Pineapple's sharp acidity cuts through the soy-based sweetness, creating a pronounced sweet-sour cycle with every bite. The short cook time keeps the chicken moist inside while the fruit softens just enough to release its tropical fragrance.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Pat 300 g chicken dry, check that the pieces are bite-sized, then coat evenly with 1 tablespoon cornstarch.
Shake off clumps so the coating stays thin and cooks without turning pasty.
- 2Season
Mix 2 tablespoons soy sauce, 1 tablespoon vinegar, and 1 tablespoon sugar until the sugar dissolves.
Drain the 200 g pineapple lightly, especially if using canned fruit, so the sauce will not become watery.
- 3Control
Heat a pan over medium heat, then spread the chicken in a single layer.
Stir-fry for about 3 minutes, turning as needed, until the coating sets white and the edges begin to turn light brown.
- 4Control
Add the pineapple and stir-fry for about 1 minute, just until the edges look slightly translucent.
Avoid high heat or long cooking here, because the fruit can collapse and release too much juice.
- 5Season
Pour the prepared sauce around the edge of the pan and toss immediately.
Keep the heat at medium and cook for 1 to 2 minutes, until the glaze turns glossy and coats the chicken evenly.
- 6Season
Cut the thickest chicken piece to confirm it is cooked through.
If the sauce thickens too much, turn off the heat and toss once more with the residual heat before serving warm.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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