How To make Chicken Macadamia
6 Chicken breast halves;
- boneless 2 Eggs
1/2 c Flour
1/4 c Cornstarch
1 tb Ginger; finely chopped
1 md Onion; grated
1/2 ts Pepper
2 tb Peanut oil
2 tb Brandy
2 tb Soy sauce
6 tb Brown sugar
3 tb Soy sauce
1 1/2 tb Cornstarch
1/2 c Vinegar
3/4 c Water; cold
Mix the following in a blender:eggs, flour, cornstarch, ginger, onion, pepper, peanut oil, brandy, and 2 tbls soy sauce. Marinate the chicken pieces in the batter for 20 minutes. Meanwhile, combine the brown sugar, 3 tbls soy sauce, cornstarch, vinegar and water, in a saucepan. Simmer over low heat for 15 minutes. Deep fry the chicken pieces in peanut oil at 350~ for 8-10 minutes or until done. Drain. Place the
chicken over rice. Spoon the sauce over the chicken and rice. Top with chopped macadamia nuts.
How To make Chicken Macadamia's Videos
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In less than 15 minutes, serve up this healthy Macadamia Crusted Chicken Recipe - with only 3 ingredients (flattened chicken breasts or tenderloins, crushed macadamia nuts, and olive oil). Find the full recipe and directions for the Pineapple Apple Salsa at
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I didn't really enjoy this dish. I may try it again using the flour and baking soda instead and adding at least 3 Tbsp. of the sesame seeds. It just didn't have enough of a flavor for me. The mac nuts were weird, to tell you the truth. I'm so used to having it on desserts, that it was weird on my tongue with chicken (lol)
Recipe: Chicken and Rice Bowl with Macadamia Dukkah
Teresa Ulyate is in the kitchen and she is going to make a scrumptios chicken and rice bowl packed with flavour thanks to her homemade macadamia dukkah, nutty rice and punchy Dijon vinaigrette. It makes a balanced and deliciously wholesome lunch or an easy supper.
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Goa - Macadamia nut Encrusted breast of Chicken with Mango Salsa - Chris Saleem
Watch Chris Saleem cook Macadamia nut Encrusted breast of Chicken with Mango Salsa.
Hawaiian Style Macadamia Crusted Halibut - NoRecipeRequired.com
Halibut is one of my favorite fish to cook. In this recipe, I take a page from my trips to Maui, and use some Macadamia nuts for a crust, and pineapple juice for a simple beurre blanc sauce.
I need to give a tip of the hat to The Four Seasons, who's restaurant inspired my version. Originally made with Mahi Mahi, I find the halibut a bit more easily found, and the clean. light taste goes really well with the crust and sauce.
Best of all, nothing here takes too much time, and with a bit of prep work ahead of time, it's a fish recipe you can make in about 20 minutes. Hope you enjoy it!
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