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Recipe: Macadamia Chicken
Similar Categories: Macadamia, Chicken
Macadamia Chicken
2 lbs. chicken strips
12 oz. beer of your choice
3/4 cup water
2 eggs
1 Tbs. salt
dash yellow food coloring
6 oz. cornstarch
16 oz. flour
1 tsp. baking soda
3 Tbs. oil
4 oz. (or more) crushed macadamia nuts
Sweet and Sour Sauce (below)
First make an all purpose batter. The beer gives it a zesty flavor
without the alcohol taste (which evaporates in the frying process.)
Mix together the beer, water, eggs, salt and food coloring. Add
cornstarch, flour and baking soda, mixing well. Refrigerate until
needed.
Wash the chicken and pat dry with a paper towel. Heat oil till hot.
A test piece should float (not sink) when added to the oil. Dip
chicken in batter and fry until golden brown. Remove and sprinkle
with crushed macadamia nuts. Serve with Sweet and Sour sauce.
Sweet and Sour Sauce:
1 cup chicken stock
2 Tbs. brown sugar
1 Tbs. soy sauce
1 Tbs. white sugar
1/4 cup dry sherry
1 Tbs. diced red pepper
1/4 cup white vinegar
2 Tbs. cornstarch
Bring all the ingredients except the cornstarch to a boil. Then take
the cornstarch and mix with 1 tablespoons of cold water. Mix
cornstarch mixture in with your sauce and continue to cook for about
10 minutes until it thickens.
2 lbs. chicken strips
12 oz. beer of your choice
3/4 cup water
2 eggs
1 Tbs. salt
dash yellow food coloring
6 oz. cornstarch
16 oz. flour
1 tsp. baking soda
3 Tbs. oil
4 oz. (or more) crushed macadamia nuts
Sweet and Sour Sauce (below)
First make an all purpose batter. The beer gives it a zesty flavor
without the alcohol taste (which evaporates in the frying process.)
Mix together the beer, water, eggs, salt and food coloring. Add
cornstarch, flour and baking soda, mixing well. Refrigerate until
needed.
Wash the chicken and pat dry with a paper towel. Heat oil till hot.
A test piece should float (not sink) when added to the oil. Dip
chicken in batter and fry until golden brown. Remove and sprinkle
with crushed macadamia nuts. Serve with Sweet and Sour sauce.
Sweet and Sour Sauce:
1 cup chicken stock
2 Tbs. brown sugar
1 Tbs. soy sauce
1 Tbs. white sugar
1/4 cup dry sherry
1 Tbs. diced red pepper
1/4 cup white vinegar
2 Tbs. cornstarch
Bring all the ingredients except the cornstarch to a boil. Then take
the cornstarch and mix with 1 tablespoons of cold water. Mix
cornstarch mixture in with your sauce and continue to cook for about
10 minutes until it thickens.
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