Pineapple Chicken

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Pineapple Chicken


Chicken

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

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 starting with the closest corner and working a row across the frying pan.

  5. Fry until golden brown on both sides about 3-4 minutes each side on medium high heat - 375'

  6. Drain on paper towels

  7. Place in pan when they cooled

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

 

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

  1. Mix this with ginger, 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

Topping can be made and stored [frozen is ok] then put on just before chicken goes in oven-

 


Yellowstone 2011 - 56 eating

15 lbs. boned, and skinned chicken tenders from Lee's
2 boxes cornstarch
1 dozen eggs
3 cups sugar
2 cups vinegar
4 20 oz. can Dole Crushed Pineapple
12 tablespoons catsup
4 tablespoon soy sauce (gluten free)
2 teaspoons salt

Pan: 6 1/2 steam pans
Oven: 350
Time: 45 minutes

  1. Beat eggs.

  2. Dip pieces in cornstarch and then in eggs. (no flour)

  3. Fry until golden brown on all sides.

  4. Drain on paper towels.

  5. Mix sugar, vinegar, pineapple, catsup, soy sauce and salt.

  6. Boil until the sugar dissolves.

  7. Cover chicken breasts.

  8. Bake.

 

 

Copyright 1996 - 2018 Shirl R Weight Monday, 12 November 2018 07:48:37 AM