Hawaiian chickenUser Submitted Recipe
Prep Time: About 45 minutes Cook Time: About 30 minutes"
2 skinless big chicken breasts (slice them before cooking- about one inch thick. Add two more chicken breasts if they are small)
1 can (11 oz.) mandarin oranges in light syrup
1 can (8 oz.) pineapple chunks in its own juice
1/4-cup light soy
1/4-cup beer - Irish Red Ale (Smithwick's Ale recommended)
Freshly ground black pepper to taste
1 tbs. honey
1 tbs. minced garlic
Dash ground nutmeg
3 tbs. whole milk
3/4-cup all-purpose flour
Canola oil and extra virgin olive oil for frying
Rinse and pat dry the chicken pieces.
In a shallow bowl, beat the eggs with a fork until blended, add milk and beat again. On a plate, mix together the flour, breadcrumbs and freshly ground black pepper and dash of salt.
Using tongs, lift the chicken pieces one at a time, and dip them first into the egg and milk, then dredge in the dry ingredients until evenly coated. Dip each piece twice into both mixtures and set aside on a baking sheet.
In a deep-frying pan place oil to a depth of 1 inch and heat it up at medium high. To know when the oil is hot enough to start frying dip the corner of a piece of chicken into the hot oil and if it sizzles upon contact, it is ready to start frying. Working in batches, fry the chicken pieces, turning, as needed about 10 minutes, until golden browned on all sides, or until the chicken is cooked through and juices run clear. Remove from the oil with a slotted spatula. Do not crowd the pan. Once the pieces have a beautiful golden brown color, transfer them to a clean baking sheet covered with paper towel.
In a deep pan place first the beer and heat up at medium high. Add the syrup of the mandarin oranges; the juice of the pineapple chunks, honey and soy sauce and let it cook for about 4 more minutes. Add the fried chicken and let the sauce thicken while the chicken absorbs the juices of the sauce. Add half of mandarin oranges pieces and pineapple chunks and cook for 2 more minutes. Reserve the rest to garnish the chicken.
Serve with Jasmine rice to add a nutty aroma and subtle flavor to your Hawaiian chicken recipe.