Polynesian Chicken
User Reviews
4.8
15 reviews
Excellent
-
Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr
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Servings
4
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Calories
249 kcal
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Course
Main Course
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Cuisine
Chinese
Polynesian Chicken
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Polynesian Chicken is a great retro Chinese restaurant dish. Made with a few large pieces of crispy, batter-fried seasoned chicken breast, set on a bed of shredded Chinese vegetables in a luscious brown sauce, you'll thoroughly enjoy this Polynesian chicken
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Ingredients
For the chicken:
- 8 ounces boneless skinless chicken breast
- salt (to taste)
- 1/8 teaspoon white pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
For the batter:
- ¼ cup all purpose flour
- ¼ teaspoon baking powder
- ⅛ teaspoon salt
- ⅛ teaspoon paprika
- ⅛ teaspoon Turmeric
- ½ cup cold club soda (or beer)
For the rest of the dish:
- 4 cups Canola oil for frying
- 2 cloves garlic (minced)
- ½ cup button or cremini mushrooms (sliced)
- ¼ cup bamboo shoots (julienned)
- ½ cup red bell pepper (julienned)
- 2 teaspoons Shaoxing wine
- 4 cups Napa cabbage (shredded)
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- ¼ teaspoon salt
- ¼ teaspoon sugar
- ½ teaspoon sesame oil
- 1 teaspoon oyster sauce
- Freshly ground white pepper
- 1 cup Snow peas (ends trimmed and cut in half lengthwise)
- ¾ cup hot chicken stock or water
- 1 tablespoon cornstarch (mixed with 1 tablespoon water)
Instructions
- Carefully split the chicken breast into two thinner pieces that are roughly the same size. Sprinkle the salt, white pepper, onion powder, and garlic powder on both sides of the chicken breast, and set aside.
- Make the batter by mixing all of the batter ingredients in a bowl until combined. Do not overmix! Meanwhile, heat 4 cups of canola oil in a small wok or cast-iron frying pan until it reaches 350 degrees F. Use a candy thermometer to check the temperature, because you don’t want to burn the batter before the chicken is cooked.
- Dip both of the chicken breasts into the batter and fry until golden brown (about 2-3 minutes on each side), turning the chicken pieces often in the oil. Set the fried chicken aside on a wire rack to drain off any excess oil.
- If you are unsure whether or not the chicken is done, you can cut into one of the pieces to make sure the juices are no longer pink. However, the chicken is cut thin, so it’s relatively easy to cook it until it’s just done. This is important for achieving a tasty chicken dish.
- Heat your wok over high heat, and add 1 tablespoon of the frying oil to your wok. Add the garlic, mushrooms, bamboo shoots, and red bell peppers, and stir-fry for 30 seconds. Add in the Shaoxing wine, followed by the napa cabbage. Continue to stir-fry for 30 seconds, and stir in the soy sauces, salt, sugar, sesame oil, oyster sauce, and white pepper.
- Next, add the snow peas and give everything a quick stir. Add the hot chicken stock. Let the sauce come to a boil, and add the cornstarch/water mixture. Stir-fry for another 30 seconds until the sauce has thickened enough to coat a spoon.
- Transfer the vegetable mixture to a plate. Slice the chicken into 1½-inch wide pieces, and place on top of the bed of vegetables. Serve immediately with white rice!
Nutrition Information
Show Details
Calories
249kcal
(12%)
Carbohydrates
16g
(5%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Cholesterol
36mg
(12%)
Sodium
976mg
(41%)
Potassium
552mg
(16%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1140IU
(23%)
Vitamin C
60.4mg
(67%)
Calcium
88mg
(9%)
Iron
1.6mg
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 976mg | 41% |
| Potassium | 552mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1140IU | 23% |
| Vitamin C | 60.4mg | 67% |
| Calcium | 88mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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