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Wonder no more what to make for dinner; Asian takeout favs are always a safe bet for pleasing your entire crew. This recipe is designed for Passover. Chicken pieces are battered and fried, then baked with broccoli and sauce. Yum!
1 and 1/2 pounds chicken tenders, cut in half
24 ounces Beleaves Frozen Broccoli Florets
1 and 1/2 cups plus 2 tablespoons potato starch
2 eggs
2 tablespoons oil
3/4 cup seltzer
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 to 2 teaspoons paprika
oil, for frying
1 tablespoon olive oil
2 cubes Gefen Frozen Garlic
2 cubes Gefen Frozen Ginger
1/4 cup Heaven & Earth Coconut Aminos
1/4 cup Passover teriyaki sauce, such as Glicks Imitation Teriyaki Sauce
1/4 cup honey
3 tablespoons brown sugar
1/2 teaspoon black pepper
1 teaspoon potato starch
In a large bowl, mix the potato starch, eggs, oil, seltzer, and seasonings to form a thick batter. Add the chicken tenders, make sure to evenly coat each piece.
Heat oil, for deep frying, in a large frying pan.
Drop chicken pieces one by one into the hot oil, making sure each piece is coated in batter. Fry until golden, then remove to a sheet pan.
Preheat oven to 350 degrees Fahrenheit.
Add the broccoli florets to the sheet pan, placing them in between the chicken pieces.
Mix all sauce ingredients together and pour over the chicken and broccoli. Bake for 20 minutes.
Photography by Sarah Husney
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