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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
How Would You
Rate this recipe?
Can this be made and freeze?
Hi Rivky,
Sure, you can freeze it.
-Chana Tzirel from Kosher.com
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.