Spiced Chicken Fingers with Sweet-Sour Sauce

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  • Total: 45 min
  • Prep: 10 min
  • Cook: 35 min
  • Yield: 4 servings
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Canola oil, to cook

1 small onion, roughly diced

1/2 tablespoon minced ginger

1 medium carrot, peeled, roughly diced

1 small pineapple, peeled, roughly diced

2 cups pineapple juice

1/2 cup rice vinegar

2 cups rice flour

1/2 tablespoon paprika

1/4 tablespoon cayenne

2 tablespoons white sesame seeds

1 quart cold soda water

4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips

Salt, to taste


  1. In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes. Season and add the pineapple, juice and vinegar. Cook until pineapple is soft, about 5 minutes. Puree mixture and check for seasoning. In another sauce pot filled 1/3 full of oil, heat to 350 degrees. In a bowl, mix together the flour, paprika, cayenne and sesame seeds. Whisk in the soda until a pancake batter consistency is achieved. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes. Season with salt.
  2. PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese. Place fingers on a plate around a small bowl of dipping sauce.
  3. Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers.