Chook Me!

Do you know the resto back home in lahaina? I want their lahaina fried chicken recipe.?

This hawaiian resto back home in lahaina makes this Lahaina Fried Chicken that i really love but does anybody know how to make it? it is a sweet fried crispy chicken.

Public Comments

1. That was some excellent stuff wasn't it? They add pineapple juice to the batter and fry in peanut oil to give it that taste....well at least if the guy wasn't just messing with me. I make it all the time and make lemon rice and mango / pineapple salsa to go with it. Lemon Rice: add about 3 TBs (I like mine tart so you may want to add less) to your sticky rice just as it starts to boil. Mango Salsa: Chop mangos into very small pieces, a food processor works best, add to crushed pineapple and add some finely diced green onions for color. Refrigerate for at least an hour. Enjoy!
2. Deep-Fried Lemon Chicken Crispy Chunks of Chicken in Sweet Lemon Sauce erves 2-3 2 bell peppers, (1 green and 1 red) 1 lb (500 g) boneless chicken breast BATTER 1/2 cup (50 g) flour 1/4 cup (40 g) cornstarch 1/2 tsp (2.5 ml) double-acting baking powder 1/4 tsp (1 ml) salt 1/2 tsp (2.5 ml) vegetable oil SAUCE 1 lemon 3 Tbsp (40 g) sugar 1/2 cup (12 cl) water 1 tsp (5 ml) cornstarch 2 tsp (10 ml) water sprigs of parsley 1 Wash and seed the peppers. Cut each one into strips 2 x 1/4 inches (5 cm x 5 mm) 2 Cut the boneless chicken breast into strips 3 x 1/2 inches (1 x 8 cm) 3 Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water, and oil. Stir until smooth. 4 Cut half of the lemon into thin semicircular slices. Prepare the lemon sauce by squeezing the juice from the other half of the lemon and combining in a cup with the sugar and water. Stir well. 5 Combine 1 tsp (5 ml) cornstarch and 2 tsp (10 ml) water in a second cup. This mixture will be used later to thicken the lemon sauce. 6 Dip each piece of chicken in the batter and let the excess drip back into the bowl. 7 Deep fry the chicken in small batches. It is best to use an electric deep fryer, but if this is not available, heat 1 quart (1 liter) of vegetable oil in a wok or deep pan until it is very hot. Then add about 5 pieces of chicken at a time to the oil and cook, covered, for about 5 minutes or until a golden brown crust forms. Check once a minute to see if the pieces are sticking together, and if so, separate them. After each batch is finished, set aside on a paper towel to drain off the excess oil. 8 Cook the lemon sauce by pouring the lemon-sugar mixture into a saucepan and bring to a boil. Add the cornstarch-water mixture and stir until thickened. 9 To please the eye as well as the palate, mix up the chicken and colored pepper pieces and pile on a plate. Top with sprigs of parsley and place the lemon slices around the outside of the plate. Put the hot lemon sauce in a cup so that people can pour it over their chicken just before eating, to keep it crispy. Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken.