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 of pineapple
  • Don’t add 1/4 cup red wine vinegar – cuts the sweetness of the pineapple
  • Don’t use brown sugar