Lacquered Chicken Strips

  • Yield: servings


1/3cup Dark Brown Sugar
1/4cup granulated sugar
1tablespoon cornstarch
1/3cup mirin
1-- (20 oz) can Pineapple Chunks with Syrup
1/2cup Chili Sauce
1/2teaspoon grated ginger
2teaspoons crushed red peppers
2teaspoons sesame oil
3tablespoons chili oil
-- Canola Oil for Deep Frying about 3 cups
2-- egg whites
2pounds Chicken Tenders
3cups cornstarch
1teaspoon Chinese Five Spice
2tablespoons garlic powder
1-- thinly sliced Scallion, bias sliced into 1/2 inch pieces


In Wok or large skillet combine brown sugar, granulated sugar and cornstarch. Stir in mirin, pineapple chunks with syrup, chili sauce, grated ginger, crushed red peppers, sesame oil and chili oil. Cook and stir over medium-high heat till thickened and bubbly. Cook and stir 2 minutes more. Transfer to burner set on warm temperature. Keep warm. Preheat deep fryer or 3-Quart Saucepan with 3 to 4-inches Canola Oil to 365 degrees.

In large bowl whisk egg whites until foamy. Place all chicken tenders in egg whites, toss to coat all pieces. In large bowl with lid combine cornstarch chinese five spice and garlic powder stir to blend well. Add chicken tenders cover with lid; shake and toss to coat all chicken strip pieces. Deep Fry Chicken Tenders for 5 to 7minutes or until golden turning as needed. Carefully remove deep fryer basket, drain well. Pour hot chicken strips into Jade Red-Pineapple Sauce toss to coat and glaze all chicken strip pieces. Transfer to Yellow or bright colored oval or round serving platter. Garnish with sliced scallions.

Serves 6

Prep: 20 minutes
Total Time: 1 hour 10 minutes