Oven Fried Hawaiian Chicken
Chicken marinated in soy sauce, onion and ginger, coated in cornstarch and oven-fried in margarine at 425°F, then baked in pineapple, mandarin orange and lemon juice. Serves 4.
From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.
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Oven Fried Hawaiian Chicken has two stages. First the chicken marinates in soy sauce, grated onion and ginger, is dusted in cornstarch and browned skin side down in a hot pan of melted margarine in the oven.
Then the pieces are turned and covered with pineapple chunks and mandarin oranges, their syrup, lemon juice and the marinade, and baked until tender in a glossy fruit sauce.
Ingredients
- 1 frying chicken, cut in pieces
- 1/4 cup soy sauce
- 1 tablespoon grated onion
- 1/2 teaspoon ground ginger
- 1/4 cup cornstarch
- 1/4 cup margarine
- 1 (20 ounce) can of pineapple chunks
- 1 (8 ounce) can mandarin orange slices
- 2 tablespoons lemon juice
Instructions
- Marinate. Place the chicken in a large bowl. Combine the soy sauce, onion and ginger and pour over the chicken. Let stand at least 30 minutes, turning occasionally.
- Coat. Drain the chicken and reserve the liquid. Coat the chicken with the cornstarch.
- Melt the margarine. Place the margarine in a large shallow baking pan and put it in a 425°F oven until melted.
- Brown. Place the chicken in the pan, skin side down, in a single layer. Bake 20 minutes, until the bottom is well browned.
- Add the fruit. Turn the chicken over. Combine the entire contents of the pineapple and mandarin orange cans, including the liquid, with the lemon juice and reserved marinade. Pour over the chicken.
- Finish. Bake 15 to 20 minutes longer, or until tender. Serves 4.
Tips
- Marinate in the refrigerator if it will be longer than 30 minutes.
- Chicken is done when the thickest part reaches 165°F on an instant-read thermometer.
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