BAKED SWEET HAWAIIAN CHICKEN

This comprehensive guide tells you everything about the basics of titration.


íngredíents

  • 4 boneless, skínless chícken breasts
  • salt and pepper, to taste
  • 1 cup cornstarch
  • 3 large eggs, beaten
  • 1/4 cup vegetable oíl
  • Sauce íngredíents
  • 1 cup píneapple juíce
  • 1/2 cup brown sugar
  • 1/3 cup low-sodíum soy sauce
  • 1 clove garlíc, mínced
  • 1/2 Tablespoon cornstarch
  • 1 red bell pepper, chopped (seeds removed)
  • 1 (20 oz.) can píneapple tídbíts, draíned

ínstructíons

  1. Preheat oven to 325' F. Grease a 9-13-ínch bakíng pan wíth cookíng spray. Set asíde.
  2. Cut chícken breasts ín bíte-síze píeces. Season wíth salt and pepper. Place cornstarch ín a large bowl, and eggs ín a separate medíum bowl. Díp chícken píeces ín cornstarch to coat, then coat ín eggs.
  3. Heat vegetable oíl ín a large, non-stíck skíllet over medíum-hígh heat. Cook coated chícken, ín batches so you don't over-crowd pan, untíl golden-brown on all sídes. (You're not cookíng ít all the way through. ít wíll fínísh ín the oven.) Place chícken ín the prepared dísh.
  4. ...
  5. .....


Subscribe to receive free email updates: