Polynesian Buffet Chicken Food

POLYNESIAN CHICKEN

Steps:

• Carefully split the chicken breast into two thinner pieces that are roughly the same size. Sprinkle the salt, white pepper, onion powder, and garlic powder on both sides of the chicken breast, and set aside.
• Make the batter by mixing all of the batter ingredients in a bowl until combined. Do not overmix! Meanwhile, heat 4 cups of canola oil in a small wok or cast-iron frying pan until it reaches 350 degrees F. Use a candy thermometer to check the temperature, because you don't want to burn the batter before the chicken is cooked.
• Dip both of the chicken breasts into the batter and fry until golden brown (about 2-3 minutes on each side), turning the chicken pieces often in the oil. Set the fried chicken aside on a wire rack to drain off any excess oil.
• If you are unsure whether or not the chicken is done, you can cut into one of the pieces to make sure the juices are no longer pink. However, the chicken is cut thin, so it's relatively easy to cook it until it's just done. This is important for achieving a tasty chicken dish.
• Heat your wok over high heat, and add 1 tablespoon of the frying oil to your wok. Add the garlic, mushrooms, bamboo shoots, and red bell peppers, and stir-fry for 30 seconds. Add in the Shaoxing wine, followed by the napa cabbage. Continue to stir-fry for 30 seconds, and stir in the soy sauces, salt, sugar, sesame oil, oyster sauce, and white pepper.
• Next, add the snow peas and give everything a quick stir. Add the hot chicken stock. Let the sauce come to a boil, and add the cornstarch/water mixture. Stir-fry for another 30 seconds until the sauce has thickened enough to coat a spoon.
• Transfer the vegetable mixture to a plate. Slice the chicken into 1½-inch wide pieces, and place on top of the bed of vegetables. Serve immediately with white rice!

POLYNESIAN BUFFET CHICKEN

Steps:

• Melt butter in a 13x9-inch baking pan.
• Wash and dry chicken.
• Combine next 6 ingredients. Add egg and reserved pineapple juice. Beat until blended.
• Dip chicken in batter. Shake off excess and roll in coconut. Dip chicken in butter and turn dipped side up in pan.
• Bake at 350 degrees for 40 minutes. Top with pineapple slices and continue to bake for 20-30 minutes until tender. (A meat thermometer should register 180 degrees).

POLYNESIAN CHICKEN

Steps:

• Mix together first 5 ingredients.
• Arrange chicken in a greased roasting pan; sprinkle with spice mixture.
• Sir together pineapple juice, soy sauce, and sugar in a small bowl.
• Drizzle over chicken.
• Cover and bake in a preheated 375* oven for about 45 minutes to 1 hour until tender.
• Scatter pineapple and olives (if using) over chicken.
• Bake, uncovered, for about 5-10 minutes until heated through.
• Enjoy!

POLYNESIAN CHICKEN

Steps:

• For the sauce, in a small saucepan combine pineapple juice, honey, mustard, soy sauce, cornstarch and garlic. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 more minute. Remove from heat. Transfer half of the sauce to a bowl; cover and set aside.
• Sprinkle chicken with salt and pepper. For charcoal grill arrange medium-hot coals around drip pan. Test for medium heat above the pan. Place chicken on grill rack over drip pan. Cover; grill until chicken is no longer pink or 165 degrees Farenheit, brushing frequently with remaining sauce during the last 5 minutes of grilling. (For gas grill preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.).
• Note: If you do not have cornstarch on hand, you can substitute with 3 Tsp of all purpose flour.

POLYNESIAN CHICKEN

Steps:

• In a large resealable plastic bag, combine the flour, salt and pepper. Add the chicken, one piece at a time, and shake to coat. in a large skillet, brown chicken in oil in batches; drain. Place in two greased 13-in. x 9-in. baking dishes., In a large saucepan, bring orange juice, pineapple juice and ginger to a boil. Pour over chicken. top with pineapple, oranges and almonds. , Cover and bake at 350° for 30-45 minutes or until chicken juices run clear. Serve with rice.