Crunchy Chicken Hawaiian Recipe and Ingredients

How To Cook Crunchy Chicken Hawaiian

People always tend to experiment with a new style of food recipe which is really common here in the Philippines, as long as the taste is good then that's it, but now we will give you a good way on how to cook a Crunchy Hawaiian Recipe which is different to what traditional fried chicken made.

This recipe is marinated in pineapple marinade, this tastes more because its marinated from pineapple, and I know a person who doesn't like pineapple mix in the food so this might not be good for those people who hate foods that have a little sweet, but we tell you that this is a good food that you will love.

Download The Recipe PDF

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This recipe is best for those who want to try another style of food or even good for business particularly in the restaurant, this is good for adding your best menu.

Details:

• 10 mins of preparation
• Around 45 minutes cooking time
• Estimated finish cooking around 55mins
• Good for 6 person

Ingredients:

• 1 1/2 cups pineapple juice, unsweetened
• 1/4 cup red bell pepper, seeded, roughly chopped
• 1/2 teaspoon ground black pepper
• 1 tablespoon salt
• 1.2 kilograms chicken, portioned and cleaned
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 cup panko breadcrumbs
• 1/4 cup crispy breading mix
• 1/4 teaspoon ground black pepper
• 4 large eggs, beaten
• oil, for frying
• 1/4 cup white onions, chopped
• 1 tablespoon garlic, chopped
• 4 pieces tomato, sliced
• 1/2 cup pineapple chunks, drained
• 1 tablespoon oil
• 1 tablespoon sugar
• 1 cup pineapple chunks, chopped, drained
• 1/4 cup red bell pepper, seeded, cut into strips
• 1/4 cup red onion, sliced thinly
• 3 cups cabbage, shredded thinly
• 2 tablespoons vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper

Procedure on How to Cook Crunchy Chicken Hawaiian

1. Place pineapple juice, bell pepper, black pepper, and salt in a blender, and process until smooth. Pour over chicken in a container with an airtight lid. Close lid, and marinate overnight in the refrigerator. 
2. Heat oil, about 2 inches deep, in a large pot.
3. Prepare a breading station: Mix flour, cornstarch, and crispy breading mix in a bowl. Coat the chicken pieces with the flour mixture. Tap to remove excess. Dip in the egg wash, and roll in breadcrumbs. Deep fry chicken in for 8 minutes or until juice runs clear. Drain well. Keep warm until ready to serve with the sauce and pineapple slaw. 
4. Make the sauce: Heat oil in saucepan. Saute onions, garlic, and tomatoes. Add pineapple chunks and any reserved marinade. Let it simmer for 30 minutes or until sauce has thickened. Adjust taste with sugar and more salt. 
5. Make the Slaw: Place all ingredients in a mixing bowl. Mix until combined well. Transfer in a bowl. Cover and let it sit in the chiller for at least 30 minutes before using.