- 1 chicken, cut into eighths and patted dry -
- Crispy Coating -
- Hawaiin Sauce -
- Crispy Coating
- 3 Tbsp flour -
- ¾ Tbsp garlic powder -
- ½ Tbsp salt -
- 2 Tbsp / 25 grams margarine -
- Hawaiin Sauce
- 2 cups orange juice -
- 3 Tbsp lemon juice -
- 1 cup brown sugar -
- 2 Tbsp corn starch -
- 1-2 Tbsp soy sauce (depending on how spicy you like it; one is really sufficient) -
- 1 can water chestnuts, optional -
- 1 jar maraschino cherries, drained (or 1 small container dry cherries – like the ones you buy for Tu B’Shvat) -
- 1 medium can pineapple chunks, drained -
1. Mix together coating ingredients in a bag. Shake chicken pieces in this, to coat. (Pieces should be covered on all sides, with coating.) Lay pieces in a pan. Put a small piece of margarine (alternately, drizzle oil) on each piece of chicken. Bake at 350°F (180°C), uncovered, for 50-60 minutes.
2. Meanwhile, boil orange juice, lemon juice, brown sugar, corn starch, and soy sauce. Simmer until thick. Pour over chicken. Add water chestnuts, cherries, and pineapple chunks. Continue baking, uncovered, for 45-50 minutes, or until crispy and bubbly. Garnish with pineapple slices and additional cherries, if desired.
NOTE: I find that the sauce is really enough for two chickens, so you might want to cut it in half. However, if you want to serve it over rice, you need more sauce, so leave it as is. Try it once and see what works best for you.
TIP: It is important that the chicken pieces are really dry before putting them in the bag to coat, because otherwise the coating clumps up and sticks to the bag instead of to the chicken! Also, you can use a vegetable peeler to cut slices from a stick of margarine, making them as thin or as thick as necessary. I do it this way for (fish) fillets as well. The slices lie nicely on the fillets and melt evenly during cooking.
This recipe was featured in Mishpacha Magazine's Family First, February 2008.