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Crystal's Hawaain Chicken Recipe
Ingredients:
*About a pound of chicken pieces, any kind will work... I use less or more depending on how many people are eating, cut up in bitesized pieces
*a handful of flour
*seasoning salt
*about 2 tablespoons of shortening, oil works in a pinch
*a big can of pineapple (I like chunks, mom likes tidbits)
*equal parts brown sugar and vinegar... it's hard to measure this, I like my sweet and sour very potent... you can add as much as you like to taste.
*about a half a cup of ketchup
*a medium onion minced (or chopped, whatever)
*a big green pepper (chopped or sliced thin)
*flour/water or cornstarch/water for thickening
*cooked hot rice
Directions:
1.Cut up the chicken into bite sized pieces (partly frozen chicken is easiest) you don't want any bones in it.
2. put the handful of flour in a ziploc and sprinkle some seasoning salt (or salt and pepper) in the bag. Throw the chicken in there and swish it all around so it gets lightly coated.
3. Heat up the oil or crisco (don't use too too much or you'll end up having to drain it and that's a pain) and fry up the chicken in it, the outside should be kind of brown, but if it doesn't cook all the way through it's ok, it'll cook plenty in the next steps. Just get it crispy. (sometimes the breading starts to come off or the chicken falls apart, it's no biggy it'll still come out well)
4. If there's oil in the bottom of the pan still, drain it out (who wants fat floating on their supper?) otherwise take a 2cup measure and drain the pineapple juice into it. If I have cans of pineapple juice hanging around, I'll even add more. Add water until you have 2 cups of liquid, add it to the chicken and then put in another half a cup of liquid. Sometimes I add even more, because I like it really saucy. Put aside the actual pinapple chunks. Add the ketchup and the brown sugar, and the vinegar, and the chopped onion and blend it all together.
5. Bring to a boil then cover and simmer for about 45 minutes.
6. Add the pineapple and green pepper pieces and cook for another five or ten minutes... I like my greenpeppers crunchy.
7. Serve over rice... I like it with LOTS of black pepper.
***This recipe also works really well with pork... it's awesome.***
I make this at least once a week at my house... everyone requests it. It may seem like a lot of work, but once you do it, it becomes a science and it's soooooooo worth it...
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