FRIED CHICKEN HAWAIIAN-STYLE
The original recipe calls for chicken drumettes but I use skinless, and boneless thighs or breast tenders. Good to take on picnics and eaten with rice balls (musubi) since it's good cold as well as hot.
Provided by MasakoHI
Categories Chicken Thigh & Leg
Time 6h30m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the above ingredients in a large bowl.
- Add chicken to mixture and stir together.
- Cover bowl and place in refrigerator to marinate 4 - 6 hours or overnight.
- When ready to cook, remix since batter may separate overnight.
- Deep fry in oil.
- Drain and serve.
Nutrition Facts : Calories 369.8, Fat 17.2, SaturatedFat 4.7, Cholesterol 189.4, Sodium 1050.5, Carbohydrate 13.2, Fiber 0.4, Sugar 4.1, Protein 37.8
HAWAII FRIED-O
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Combine the curry powder, cayenne, 2 teaspoons salt and 1 teaspoon black pepper in a bowl. Combine the chicken, half of the spice mixture, the yogurt, 1 cup milk and the garlic in a large resealable bag; shake to coat. Refrigerate at least 2 hours or overnight.
- Preheat the oven to 350 degrees F. Spread 1/2 cup coconut on a baking sheet and toast, stirring occasionally, until golden, about 12 minutes; transfer to a medium bowl and set aside. Combine the remaining 1/2 cup coconut, the flour and the remaining spice mixture in a large bowl; work in the remaining 1/3 cup milk with your fingers until small lumps form.
- Set a wire rack on a baking sheet. Heat about 4 inches of equal parts peanut oil and shortening in a large pot over medium-high heat until a deep-fry thermometer registers 350 degrees F.
- Remove the drumsticks from the marinade, letting the excess drip off. Using your hands, coat the chicken with the flour mixture, pressing it so it sticks to the meat. Place on a plate.
- Working in 2 batches, carefully add the chicken to the hot oil mixture. (The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this lower temperature.) Fry, undisturbed, 2 to 3 minutes to set the crust. Continue frying, turning as needed, until golden brown and cooked through, 10 to 12 minutes. Remove to the rack; sprinkle with salt, transfer to the oven and bake until a thermometer inserted into the thickest part registers 165 degrees F, 10 to 15 minutes.
- Meanwhile, add the red onion, mango, cilantro, lime juice and a pinch of salt to the toasted coconut. Sprinkle the mixture on the chicken.
HAWAIIAN CHICKEN
Provided by Food Network
Time 45m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Combine undrained pineapple, lemon juice, oil, oregano and garlic powder in large, shallow, non-metallic dish. Add chicken, turning to coat all sides. Cover and marinate 15 minutes in refrigerator.
- Grill or broil chicken and pineapple, brushing occasionally with reserved marinade, 10 to 15 minutes on each side or until chicken is no longer pink in center and pineapple is golden brown. Discard any remaining marinade. Serve the chicken with the pineapple.
HAWAIIAN CHICKEN
Boneless, skinless chicken breasts that are pan-fried then baked in a sweet and spicy sauce. My family declared this recipe a keeper and regular and I had to double the recipe. This recipe is from about.com/cooking for kids.
Provided by lisar
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Pound chicken breasts so they are even thickness all the way through- about ½ inch thick is good.
- In a shallow dish, combine panko breadcrumbs, pepper and garlic powder. Set aside.
- Beat egg in a medium bowl. Heat olive oil in a large skillet over medium-high heat.
- Dip chicken in egg, then press into breadcrumb mixture, turning to coat on all sides.
- Cook to golden brown (3-5 minutes). Flip and cook until golden brown on the other side.
- Transfer chicken breasts to a 9 x 13 sprayed baking dishe. Pour duck sauce evenly over chicken. Drizzle with Thai chili sauce. Bake 20 to 25 minutes or until cooked through.
HAWAIIAN CHICKEN I
This was given to me by my best friend years ago and is a favorite of our family!
Provided by Barbara Childers
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 8h30m
Yield 6
Number Of Ingredients 8
Steps:
- Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight.
- Preheat a grill for high heat.
- Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter.
- In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
Nutrition Facts : Calories 547.8 calories, Carbohydrate 63.2 g, Cholesterol 107.9 mg, Fat 18.2 g, Fiber 0.9 g, Protein 32.5 g, SaturatedFat 10.5 g, Sodium 5830.9 mg, Sugar 56.1 g
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