Pineapple Chicken

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Pineapple Chicken


Chicken

3 1/2 packages chicken tenders per pan or 8 large, boned, and skinned chicken breasts sliced 1/2 inch thick  - 16 cleaned up a pan

8 oz cornstarch

9 eggs

2 quart oil

 

Pan: dripper + 8 " sq pan
Oven: 350'
Time: 45 minutes

  1. Beat eggs

  2. Dip pieces in cornstarch and shake the excess off

  3. Dip it into the eggs and hold up to drain a few seconds

  4. Place chicken in hot oil [at least 1" deep and on medium high setting] starting with the closest corner and working a row across the frying pan.

  5. Fry until golden brown on both sides Side 1 4 minutes side 2 3 minutes medium high heat - 375' to 400'

  6. Drain on paper towels

  7. Place in pan when cooled

Pineapple Topping Sauce

1 20 oz. can Dole Crushed Pineapple

1 20 oz. can Dole Pineapple Tidbits

1 tablespoon Kikkoman soy sauce

3/4 cup sugar

1/2 cup vinegar

4 tablespoons ketchup

1/2 teaspoon salt

  1. Mix this with sugar, vinegar, pineapple, ketchup, soy sauce and salt

  2. Bring to a boil until the sugar dissolves

  3. Cover chicken

  4. Bake covered until last 10 minutes then uncover

Don't add 1 teaspoon ginger conflicts with flavor on pineapple

Don't add 1/4 cup red wine vinegar cuts the sweetness of the pineapple

Don't use brown sugar

 

 

Copyright 1996 - 2019 Shirl R Weight Saturday, 23 February 2019 10:05:15 PM