Wednesday, November 9, 2016

Hawaiian Chicken


This recipe is like sweet and sour chicken but without the sour and more on the sweet side. It looks pretty blah on the photos but that's because all the color was buried underneath the chicken. It's pretty tasty so don't mind the color.

You need:

chicken breast fillets, I used about 2 
salt and pepper 
cornstarch
2 eggs, beaten
canola oil
red bell pepper
1 small pouch of pineapple tidbits, drained

1 cup pineapple juice
1/2 cup brown sugar
2 heaping tablespoons soy sauce
minced garlic
1/2 tablespoon cornstarch

Let's do this!

Preheat the oven to 190C. 

Season the chicken with salt and pepper. Cut them into bite-sized pieces. 

Place the cornstarch in a shallow plate. Dip chicken in cornstarch and then in the egg mixture and then back into the cornstarch.

Heat the oil in a large skillet. Oil should be enough for deep frying. Cook the chicken until brown. Transfer the chicken into an ovenproof dish. Add the chopped/sliced red peppers.

In a bowl, whisk together the pineapple juice, brown sugar, soy sauce, garlic and cornstarch. Add the pineapple tidbits. Pour this over the chicken and mix so that everything is coated with the sauce. Bake for 1 hour. Mix the chicken up a bit every 15 minutes to coat them in the sauce. 

I served this with some edamame because I wanted some vegetables and that's the only thing we had that night. 

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