TANG’S KITCHEN FILIPINO RECIP
A full sized cookbook featuring more than 150 recipes
A full sized cookbook featuring more than 150 recipes
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Dec. 10<br />
Tang’s Kitchen Filipino Recip e-book<br />
Chicken<br />
Recipes<br />
Filipino<br />
Pineapple Fried<br />
Chicken<br />
Pineapple Fried Chicken is<br />
our newest addition to our<br />
Fried Chicken Recipes. This<br />
fried chicken variation is<br />
quite tender and has a nice<br />
collaboration of flavor from<br />
the chicken and marinade.<br />
This Pineapple Fried<br />
Chicken recipe is simple. I<br />
started out by cutting a<br />
whole chicken into serving<br />
pieces. Each piece was<br />
washed with running water.<br />
I make sure to wash poultry<br />
products longer to avoid<br />
bacteria and contaminants.<br />
It is important to drain<br />
excess water and dry the<br />
chicken with a paper towel<br />
after washing<br />
Ingredients<br />
1 1.2 – 1.5 Kg whole chicken,<br />
cut into serving pieces<br />
1 20 oz. can of crushed<br />
pineapple or 20 oz. of fresh<br />
crushed Pineapple<br />
1 to 2 cups of lemon soda –<br />
Sprite, Lemonade or 7-Up<br />
1 tablespoon of soy sauce<br />
3 teaspoons of salt<br />
1 teaspoon of ground black<br />
pepper<br />
2 large eggs, beaten<br />
1 cup of all-purpose flour<br />
2 teaspoons of garlic powder<br />
2 cups of cooking oil<br />
Additional salt and pepper<br />
for rubbing onto the chicken<br />
Preparation Method<br />
In a large container,<br />
combine the crushed<br />
pineapple, lemon soda, soy<br />
sauce, 3 tsp. salt, 1 tsp.<br />
ground black pepper. Stir.<br />
Add the chicken pieces in<br />
the mixture. Marinate<br />
overnight. Make sure to<br />
place the container in the<br />
fridge while marinating.<br />
Combine the flour and garlic<br />
powder. Set aside.<br />
Separate the chicken from<br />
the marinade. Let excess<br />
liquid drip.<br />
Heat the cooking oil in a<br />
frying pan.<br />
Rub some salt and pepper<br />
over the chicken pieces and<br />
then dip each piece in the<br />
egg mixture. Dredge the egg<br />
coated chicken in the flour<br />
mixture.<br />
Fry each chicken piece in<br />
low to medium heat for<br />
about 8 to 12 minutes. You<br />
can add more time<br />
depending on the thickness<br />
of the chicken.<br />
Remove the cooked chicken<br />
pieces from the pan.<br />
Arrange on a plate lined<br />
with paper towels, drain and<br />
Tang’s Kitchen Filipino recip e-book Page 64
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