Japanese Pineapple Passion Fruit Chicken
1 cup flour
2 lbs chicken wings
1 can pineapple tidbits (or 1 cup of diced fresh pineapple)
3 Tbs soy sauce
3 Tbs water or pineapple juice
½ cup Seasons Passion Fruit White Balsamic
½ tsp Seasons Toasted Sesame Oil
½ tsp Seasons Roasted Garlic Fused Premium Salt
Preheat over to 350 F.
Separate the chicken wings and pat dry to ensure they don’t contain any added moisture. Whisk the eggs in a shallow bowl and sprinkle the flour over a plate. Dredge the chicken in the egg, then place in the flour turning the chicken wing to ensure its well coated.
Heat 1 inch of extra virgin olive oil in a frying pan over medium-high heat. Fry the chicken wings in batches, until cooked through and golden brown, about 4 minutes per side. Drain on a paper towel covered wire rack.
Cover a cookie sheet with parchment paper. Distribute the chicken wings in an even layer over on the prepared cookie sheet. Baste the wings with the pineapple passion fruit sauce, turning once then basting again to ensure they are all well coated.
Bake in preheated oven for 20 minutes, turn the wings and baste again with the drippings from the sheet. Bake an additional 10 minutes. Remove from oven and serve immediately.