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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
Freshly ground black pepper to taste
1 tbs. honey
1 tbs. minced garlic
Dash ground nutmeg
2 eggs
3/4-cup all-purpose flour
3/4-cup breadcrumbs
Canola oil and extra virgin olive oil for frying
In a shallow bowl, beat the eggs with a fork until blended. 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 mixture and then into the flour mixture, coating evenly. Dip each piece again 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, until golden browned on all sides, about 10 minutes total. 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 pineapple mandarin chicken recipe.


Servings: 4 servings

Nutritional information per serving

No nutrition information available

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