Rating: 5 stars
8 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

One of Hawaii's most beloved chefs, Sam Choy of Sam Choy's Breakfast, Lunch & Crab and Big Aloha Brewery in Honolulu, combines fresh pineapple and papaya for a sticky-sweet sauce that accompanies this flavorful chicken.

Sam Choy
Recipe by Coastal Living February 2010

Gallery

Credit: Con Poulos; Styling: Deborah Williams

Recipe Summary

prep:
19 mins
cook:
30 mins
marinate:
1 hr
total:
1 hr 49 mins
Yield:
Makes 6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 5 ingredients and 1 tablespoon olive oil in a bowl. Sprinkle chicken with salt and pepper, and place in a large heavy-duty zip-top plastic freezer bag. Pour marinade over chicken; seal bag, turning to coat chicken. Chill 1 hour, turning occasionally.

    Advertisement
  • Combine macadamia nuts and panko in a shallow dish. Place flour in a separate shallow dish; place eggs in another shallow dish.

  • Preheat oven to 400°. Remove chicken from marinade, discarding marinade. Dredge chicken in flour, and dip in eggs, shaking off excess. Dredge in crumb mixture.

  • Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium heat until butter melts. Cook 3 chicken breasts over medium heat 4 minutes; turn and cook 3 minutes or until golden. Transfer chicken to a lightly greased jellyroll pan. Repeat procedure with remaining 2 tablespoons oil and 1 tablespoon butter.

  • Bake at 400° for 17 minutes or until chicken is done. Serve with Papaya-Pineapple Relish.

Source

Sam Choy's Breakfast, Lunch & Crab and Big Aloha Brewery, Honolulu, Hawaii

Advertisement