SUN-SPLASHED CHICKEN

Chicken

Ingredients Weight Measure
Egg whites 4 Tbsp.
Black pepper, finely ground 1/2 tsp.
Cornstarch 10 Tbsp.
Peanut or canola oil 4 Tbsp.
Aji-mirin (sweet cooking rice wine) 1 tsp.
Chicken breasts, boneless, skinless, cut into 2" cubes 8 lbs.

Sauce

Ingredients Weight Measure
Soy sauce, double black, thick 4 Tbsp.
Sugar 18 Tbsp.
Salt 1 tsp.
TABASCO® brand Green Jalapeño Pepper Sauce 8 Tbsp.
Aji-mirin (sweet cooking rice wine) 8 Tbsp.
Sesame oil 4 tsp.
White rice wine vinegar 4 tsp.
Pomegranate juice (orange juice or chicken stock can be substituted) 1 cup
Cornstarch 2 Tbsp.
Garlic, minced 4 tsp.
Ginger, peeled, smashed 8 tsp.
Red bell peppers, cored, seeded, julienne 2 ea.
Orange bell peppers, cored, seeded, julienne 2 ea.
Yellow bell peppers, cored, seeded, julienne 2 ea.
Anaheim peppers, cored, seeded, julienne 2 ea.
Pineapple, peeled, cored, cut into 1" chunks 1 ea.
Mangoes, ripe, cut into 1/2" pieces 4 ea.

Method

  1. For Chicken, place egg whites in a bowl and beat. Add white pepper, cornstarch, and oil and whisk. Add the aji-mirin and whisk again, making sure all ingredients are well incorporated.
  2. Place 2" of preferred oil into a sauté pan and heat to 400°F.
  3. Place the chicken in the egg mixture and toss, making sure all pieces are coated evenly.
  4. For Sauce, mix first 10 ingredients well, making sure the cornstarch is incorporated with no lumps. Set aside.
  5. Once chicken is evenly coated, begin frying the pieces, in small batches, in the oil until they just begin to turn a golden brown.
  6. Remove each batch, and allow to drain on a cooling rack with a sheet pan underneath. (This allows the oil to drip freely and the coating will not become soggy).
  7. Drain all but 8 Tbsp. oil out of the sauté pan. Heat the remaining oil to about 250°F.
  8. Place all the chicken back into the sauté pan and finish browning the pieces.
  9. After the chicken pieces are light golden brown, add the garlic and ginger and cook until they begin to release their smells.
  10. Add the already mixed ingredients for the sauce, reserving just a little in case the sauce becomes too thick.
  11. Watch the sauce carefully, reducing the heat if necessary. When the sauce begins to thicken, add all the peppers and continue to cook until the sauce becomes thick. Stir the mixture, coating all the ingredients with sauce.
  12. Add the pineapple and mangoes, and warm the fruit through.
  13. Once all ingredients are heated and coated, turn off the heat and hold warm until ready to serve.

Yield: 12 servings