Chicken waikiki

Chicken waikiki

Ingredients/Components

• sugar - 1 c
• salt - 1 tsp
• flour - 1/2 c
• cornstarch - 2 Tbsp
• ginger - 1/4 tsp
• cider vinegar - 3/4 c
• pepper - 1/4 tsp
• soy sauce - 1 Tbsp
• 4 oz
• chicken bouillon cube - 1 item
• salad oil or shortening - 1/3 c
• whole chicken legs and 2 whole breasts or any combo of pieces - 2 item
• large green pepper, cut crosswise in 1/4 inch circles - 1 item

How to make chicken waikiki:

Sauce:1 lb. 4 oz. can pineapple slices1 c. sugar2 Tbsp. cornstarch3/4 c. cider vinegar1 Tbsp. soy sauce1/4 tsp. ginger1 chicken bouillon cube1 large green pepper, cut crosswise in 1/4 inch circles Wash and pat chicken dry. Coat with flour. Heat oil in skillet. Brown chicken on both sides. Remove when brown; place in shallow roasting pan, skin side up. Sprinkle with salt and pepper. Preheat oven to 350°.

Sauce: Drain pineapple; pour sauce into a 2 cup measure. Add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube, bringing to boil. Stir constantly. Boil 2 minutes. Pour on chicken. Bake, uncovered, 30 minutes. Add pineapple and peppers; bake 30 more minutes. Serve with fluffy rice.

Recipe stolen from Phyllis Matteuzzi (my mom).

Recipe categories: Chicken, Poultry, Meat.