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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 7 |
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I found this recipe on the net courtesy of L&L Hawaiian Barbecue restaurant. For those of you who eat at this restaurant, you know how good their food is! Serve this with a scoop of macaroni salad and a scoop of rice to give it that island flair! Ingredients:
2 eggs |
3/4 cup cornstarch |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
1/4 teaspoon garlic powder |
1 cup water |
4 lbs boneless skinless chicken thighs |
1 lb panko breadcrumbs |
1/2 cup worcestershire sauce |
1 cup ketchup |
1 cup sugar |
2 1/2 cups water |
1/3 teaspoon salt |
1/4 teaspoon chicken bouillon |
1/4 teaspoon white pepper |
1/4 teaspoon garlic powder |
2 -3 dashes tabasco sauce |
1/2 teaspoon cornstarch, mixed with |
1/2 cup water |
Directions:
1. Open the chicken thighs and flatten with a rolling pin.
2. Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter.
3. Coat chicken in the egg batter, then the roll in panko crumbs.
4. Fry in oil (maximum 325 degrees) until brown and crispy.
5. To make sauce:
6. Combine all ingredients and bring to a boil.
7. Add cornstarch dissolved in water to thicken. Chill and serve.
8. Cut chicken into strips and serve with sauce.
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