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.

Gluten-free with swapsHigh-proteinNo added sugar

Contains: wheat, soy. Based on the ingredients as written; check package labels, which can change.

From the recipe book of Sandra Mills, a Le Cordon Bleu-trained cook in our family.

Oven-fried Hawaiian chicken baked with pineapple chunks and mandarin oranges
  • Prep 15 min
  • Cook 40 min
  • Marinate 30 min
  • Total 1 hr 25 min
  • Yield Serves 4

Updated

Jump to: Ingredients | Instructions | Tips | Nutrition | Print recipe

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

To make it gluten-free

  • For the soy sauce, use tamari or a soy sauce labeled gluten-free.

See all our gluten-free recipes.

Instructions

  1. 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.
  2. Coat. Drain the chicken and reserve the liquid. Coat the chicken with the cornstarch.
  3. Melt the margarine. Place the margarine in a large shallow baking pan and put it in a 425°F oven until melted.
  4. Brown. Place the chicken in the pan, skin side down, in a single layer. Bake 20 minutes, until the bottom is well browned.
  5. 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.
  6. Finish. Bake 15 to 20 minutes longer, or until tender. Serves 4.

Nutrition per serving (estimated)

840Calories
38 gCarbohydrates
2 gFiber
36 gNet carbs
53 gProtein
52 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included, and marinades are counted at about a third because most is discarded. Brands and portion sizes change the numbers.

High-proteinBudget-friendlyGluten-free with swapsNo added sugar

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.

Having trouble? See breading that falls off in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: an off-dry Riesling, or a cold lager. Wine pairing guide

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