Hawaiian Battered Chicken Steak

 
  • Cooking and Prep: 40 m
  • Serves: 4
  • Contains:

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.

Ingredients (15)

Chicken

Batter

Hawaiian Tangy Pineapple Sauce

Start Cooking

Prepare the Chicken

  1. Prepare the batter. Mix potato starch with three-fourths cup of water until fully dissolved. Add salt, eggs, and oil, and mix until combined.

  2. 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.

  3. Heat a shallow skillet with four to five cups of oil and fry until golden. Set aside.

Prepare the Hawaiian Pineapple Sauce

  1. Mix potato starch with half a cup water until fully dissolved. Add oil, ginger, garlic, salt, honey and orange juice.

  2. Add to a small pot and cook for four to five minutes, stirring constantly, until thickened. Add pineapple and mix to combine.

  3. Drizzle over or serve alongside chicken.

Credits

Photos and Styling by Chay Berger
Table Setting by Chayala Goldstein



 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
Please Log in to ask a question Write your question here POST
For the latest and trendiest recipes!
BACK TO TOP