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Need to cook pineapple chicken for 14 people.

post #1 of 3
Thread Starter 

Hey guys.

 

I need to fry up some pineapple chicken (18 chicken breasts)

Now, I tend to use a deep fryer (3L), and dip the chicken breast pieces in a slurry made from cornstarch, eggs, and soy sauce.

What would be the most efficient way to make this, in your opinion?

 

Should I cut all the chicken up, dip it all in the slurry, and then fry it? Or should I cut, dip, fry in batches?

Should I not use the deep fryer, and use a pots?

 

Need some advice here, how much time should I set aside to make this?

 

Thanks

post #2 of 3

I would cut, dip and fry in batches. If you try to put them in at once they will not only stick together but cool the oil too quickly which makes a soggy and oily piece of chicken. Once the last of the chicken is cooked pop them into the oven at a high temp to rewarm/crisp.

post #3 of 3
Thread Starter 

It all worked out great. I dipped and fried in batches. It stayed crispy and moist a few days later.

 

Thanks.

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