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When you think of Chinese food, you don’t associate it with Pesach. But sometimes, I feel like my family needs a change of flavors. Inspired by Kosher Delight’s sweet-and-sour chicken, this dish is made with only the most basic ingredients, so it’s a recipe everyone can enjoy!
2 and 1/2 pounds (1.15 kilograms) chicken tenders
5 cups Gefen Potato Starch, divided
6 eggs
1/2 teaspoon salt, plus a dash
1/2 teaspoon pepper, plus a dash
1 teaspoon garlic powder
1 teaspoon paprika
oil, such as Heaven & Earth Coconut Oil, for frying
2 tablespoons oil, such as Heaven & Earth Coconut Oil, for sautéing
1 white onion, cut into chunks
1 large carrot, peeled and thinly sliced
1 red pepper, peeled and cut into 1-2 inch squares
1 green pepper, peeled and cut into 1-2 inch squares
1/2 ripe pineapple, cored and cut into chunks
1 cup orange juice
1 cup water
3/4 cup Gefen Ketchup
2 tablespoons Gefen Lemon Juice
2 tablespoons sugar
1/4 to 1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon paprika
Prepare a breading station by placing two cups of potato starch in one bowl, eggs and a dash of salt and pepper in a second bowl, and three cups of potato starch, 1/2 teaspoon salt, 1/2 teaspoon pepper, garlic powder, and paprika in a third bowl.
Bread all the chicken before starting to fry because they fry very quickly. Dredge the chicken in the first bowl, then in the egg mixture, and then in the third bowl. Carefully place the breaded chicken tenders on a tray or baking sheet in a single layer.
These chicken tenders need to be deep fried; use a chicken fryer or a small saucepan to save on oil. Make sure your oil is very hot before starting to fry. Fry the tenders for about four minutes, then remove from the pan and place on a baking sheet in a single layer.
To prepare the sauce, heat the oil in a saucepan and sauté the onion and carrot for five minutes, stirring constantly. Add the peppers and pineapple and stir to combine. After about one minute, add the rest of the sauce ingredients and bring to a boil.
Add the chicken to the pot and stir, making sure all chicken pieces get coated. For best results, serve immediately. If you want to make it in advance, reheat in the oven on a low temperature.
Styling and photography by Chay Berger. Food prep by Leah Hamoui.
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