I love serving chicken steak on Yom Tov because it’s light, inexpensive, and elegant. When I created this recipe, I had the kids in mind too. I always find that kids will agree to eat anything that’s battered and fried. Serve it to the adults with the Hawaiian pineapple sauce on the side or drizzled on top.
Prepare the batter. Mix potato starch with three-fourths cup of water until fully dissolved. Add salt, eggs, and oil, and mix until combined.
Wrap a small piece of foil tightly around the bone of each chicken steak so it won’t burn while frying. Dip both sides into batter.
Heat a shallow skillet with four to five cups of oil and fry until golden. Set aside.
Mix potato starch with half a cup water until fully dissolved. Add oil, ginger, garlic, salt, honey and orange juice.
Add to a small pot and cook for four to five minutes, stirring constantly, until thickened. Add pineapple and mix to combine.
Drizzle over or serve alongside chicken.
Photos and Styling by Chay Berger
Table Setting by Chayala Goldstein