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Crispy Polynesian Chicken

Crispy Polynesian Chicken: A Flavorful Taste of Nostalgia

Crispy Polynesian Chicken combines tender, batter-fried chicken with a medley of vibrant vegetables for a nostalgic, flavorful dish.
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Prep Time 10 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Polynesian
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless Skinless Chicken Breast Thighs can be used for richer flavor.
  • 1 teaspoon Salt Adjust to taste.
  • 1 teaspoon White Pepper Can substitute with black pepper.
  • 1 teaspoon Onion Powder Fresh onions are an alternative.
  • 1 teaspoon Garlic Powder Substitute with minced fresh garlic.
For the Batter
  • 1 cup All-Purpose Flour Gluten-free flour can be used.
  • 1 teaspoon Baking Powder
  • 1 teaspoon Paprika Smoked paprika adds more flavor.
  • 1/2 teaspoon Turmeric Can be omitted.
  • 1 cup Cold Club Soda (or Beer) Sparkling water is a great alternative.
For Frying
  • 2 cups Canola Oil Vegetable oil can be used.
For the Stir-Fry Vegetables
  • 2 cloves Minced Garlic Omit if avoiding garlic.
  • 1 cup Button or Cremini Mushrooms Substitute with favorite mushroom variety.
  • 1 cup Julienned Bamboo Shoots Can use water chestnuts.
  • 1 cup Julienned Red Bell Pepper Other bell peppers can work.
  • 1/4 cup Shaoxing Wine Dry sherry can substitute.
  • 2 cups Shredded Napa Cabbage Substitute with other cabbage types.
  • 1 cup Snow Peas Snap peas are another option.
For the Sauce
  • 1/4 cup Soy Sauce Tamari is perfect for gluten-free.
  • 1/4 cup Dark Soy Sauce Regular soy sauce can be used.
  • 1 tablespoon Sugar Brown sugar is an alternative.
  • 1 tablespoon Sesame Oil Omit for a lighter dish.
  • 1 tablespoon Oyster Sauce Use vegetarian oyster sauce if needed.
  • 1 tablespoon Cornstarch Arrowroot powder can substitute.
  • 1 cup Hot Chicken Stock or Water Vegetable stock is a lighter option.

Equipment

  • wok
  • mixing bowl
  • Thermometer
  • Wire rack

Method
 

Step‑by‑Step Instructions
  1. Prep Chicken: Slice the chicken breasts in half, season with spices, and let rest.
  2. Make Batter: Whisk flour, baking powder, and spices, then add club soda to form batter.
  3. Heat Oil: Heat canola oil in a wok to 350°F for frying.
  4. Fry Chicken: Dip chicken in batter and fry until golden-brown, then place on a wire rack.
  5. Prepare Vegetables: Sauté minced garlic, then stir-fry vegetables until soft.
  6. Add Cabbage & Wine: Stir in wine and cabbage, sauté for another 30 seconds.
  7. Create Sauce: Whisk in sauces and add snow peas to coat.
  8. Thicken Sauce: Pour in stock, then add cornstarch slurry to thicken.
  9. Serve: Arrange vegetables on a plate, top with chicken, and serve hot.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container for up to 3 days, and freeze individual portions for up to 2 months. Best to make a smaller batch if unsure about leftovers.

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