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Chicken served with a twist… yum! If you’re looking for a recipe for beer-battered chicken fingers, try this one by Chayie Schlisselfeld.
3 chicken breasts
1 cup flour
1/2 teaspoon Haddar Baking Powder
2 eggs
2 tablespoons oil
1/2 cup water
1 teaspoon salt
1 tablespoon paprika
oil for frying
1 onion, chopped
1 (8-ounce) can mushrooms
1 cup green and/or red pepper, diced
1 cup baby corn
2 cups Tuscanini Apricot Jam
1 and 1/2 cups Heaven & Earth Ketchup
6 tablespoons brown sugar
Cut up chicken into bite-sized pieces.
Combine batter ingredients in a bowl, with a fork. Drop in the cut up chicken, mixing to coat.
Fry chicken in oil in a large skillet until lightly browned on both sides. Remove chicken onto a dish and set aside.
In the same pan, sauté all the vegetables for sauce.
Add in the other sauce ingredients and bring to boil. Simmer for a few minutes. Pour sauce over chicken and rice, or use as dipping sauce.
Photography and Styling by Chavi Feldman
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Bake Can this be battered and baked? Or does it have to be fried?
Totally better fried Leal.
What can I substitute for the apricot jam? It’s difficult to find apricot jam where I am…
Any sweet jam should work. Fig, orange etc.
Delicious!!! Quick and Easy. Kids loved it.
Yum. Great to know.