Easy Polynesian Chicken Recipe – Crispy & Flavorful
Polynesian Chicken is a nostalgic throwback to classic Chinese-American restaurant fare, combining crispy, golden-battered chicken with a savory, umami-rich brown sauce. Nestled atop a bed of tender-crisp vegetables, this dish delivers the perfect balance of texture and bold flavors.
The light, airy batter infused with paprika and turmeric ensures a delicate crunch, while the sauce—layered with soy, oyster sauce, and Shaoxing wine—creates a depth of richness that enhances every bite. The combination of napa cabbage, bamboo shoots, and snow peas adds freshness, making this dish both hearty and vibrant.
Whether you’re craving a comforting homemade takeout experience or looking to impress guests, this Polynesian Chicken will transport your taste buds to a time when bold, satisfying flavors defined Chinese-American cuisine. Serve it over steamed rice, and enjoy a restaurant-quality meal at home!
Polynesian Chicken Ingredients: A Harmony of Flavor and Texture
Chicken Breast – The heart of the dish, tender and juicy, providing the perfect canvas for the crispy, golden-battered exterior.
All-Purpose Flour & Baking Powder – The foundation of the light, airy batter that crisps up beautifully, creating the signature crunch of this classic dish.
Paprika & Turmeric – A duo of spices that add warmth and a subtle earthiness while enhancing the golden hue of the crispy coating.
Shaoxing Wine – A touch of authentic depth, lending a rich, slightly sweet complexity to the savory sauce.
Soy Sauce & Oyster Sauce – A powerhouse combination that builds the deep umami base, balancing saltiness and a hint of sweetness.
Napa Cabbage & Snow Peas – Crisp and vibrant, these fresh vegetables add texture and contrast, soaking up the luscious sauce while maintaining their bite.
Garlic & Red Bell Pepper – Aromatic and subtly sweet, these ingredients infuse the dish with layers of flavor and a pop of color.
Chicken Stock – The backbone of the silky sauce, tying together the flavors into a cohesive, restaurant-worthy finish.
Polynesian Chicken: Tips, Serving Suggestions & FAQs
Polynesian Chicken is a delightful fusion dish that brings together crispy battered chicken, vibrant vegetables, and a rich, savory sauce. To make the most of this restaurant-style recipe at home, here are some expert tips, serving ideas, and answers to common questions.
Recipe Tips
1. Perfecting the Batter for Maximum Crispiness
The key to achieving that light, crispy texture lies in the batter and frying technique. Use cold club soda or beer to keep the batter airy and prevent it from becoming too thick. When mixing, avoid over-stirring—some small lumps are fine. Additionally, ensure the oil reaches 350°F before frying; too low, and the chicken will absorb excess oil, too high, and the batter may burn before the chicken is fully cooked.
2. Balancing Flavors in the Sauce
The sauce is the heart of this dish, providing depth and umami. For a well-balanced taste, adjust the soy sauces, oyster sauce, and sugar according to preference. Dark soy sauce deepens the color and adds a mild sweetness, while Shaoxing wine enhances the dish with a subtle complexity. If you prefer a richer sauce, a small splash of hoisin sauce can add a slightly sweet and tangy note.
3. Prepping the Vegetables for the Best Texture
To maintain a fresh crunch and vibrant color, stir-fry the vegetables quickly over high heat. Napa cabbage should be slightly wilted but still have texture, while snow peas and bell peppers should retain a slight bite. Cutting all vegetables uniformly ensures even cooking, and adding them in stages prevents over-softening.
What to Serve with Polynesian Chicken
1. Steamed Jasmine Rice
A classic pairing, jasmine rice soaks up the rich, savory sauce beautifully, complementing the crispy chicken and vegetables. The mild floral aroma and soft texture of the rice provide a neutral yet satisfying base.
2. Garlic Fried Rice
For an extra layer of flavor, serve this dish with garlic fried rice. The buttery, garlicky notes elevate the umami in the sauce, making for an indulgent meal. A sprinkle of green onions or sesame seeds adds a final touch of freshness.
3. Cucumber Salad with Sesame Dressing
A light, refreshing cucumber salad balances the richness of the dish. Tossed with a sesame-soy dressing and a hint of rice vinegar, this cool side dish provides a crisp contrast to the warm, savory chicken.
Frequently Asked Questions (FAQ)
1. Can I use a different protein instead of chicken?
Yes! This recipe works well with shrimp, tofu, or thinly sliced pork. Adjust cooking times accordingly to ensure proper doneness while maintaining the crispy texture.
2. What oil is best for frying?
Canola oil is ideal due to its neutral flavor and high smoke point, but peanut or vegetable oil can also be used. Avoid olive oil, as it burns at a lower temperature and may alter the taste.
3. Can I make the sauce ahead of time?
Absolutely! Prepare the sauce separately and store it in the fridge for up to two days. Reheat it gently over low heat before adding it to the vegetables to maintain its glossy consistency.
4. How do I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to two days. To maintain crispiness, reheat the chicken in an oven or air fryer at 350°F for 5-7 minutes. The sauce and vegetables can be warmed separately in a pan over medium heat.
Polynesian Chicken is a perfect blend of crispy, saucy, and savory goodness. With these tips, serving ideas, and FAQs, you’re all set to recreate this restaurant favorite at home!
Polynesian Chicken
Ingredients
- For the Chicken:
- 8 ounces boneless skinless chicken breast
- Salt to taste
- 1/8 teaspoon white pepper
- 1/8 teaspoon onion powder
- 1/8 teaspoon garlic powder
- For the Batter:
- 1/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/8 teaspoon paprika
- 1/8 teaspoon turmeric
- 1/2 cup cold club soda or beer
- For the Dish:
- 4 cups canola oil for frying
- 2 cloves garlic minced
- 1/2 cup button or cremini mushrooms sliced
- 1/4 cup bamboo shoots julienned
- 1/2 cup red bell pepper julienned
- 2 teaspoons Shaoxing wine
- 4 cups napa cabbage shredded
- 1 tablespoon soy sauce
- 1 teaspoon dark soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon oyster sauce
- Freshly ground white pepper
- 1 cup snow peas trimmed and halved lengthwise
- 3/4 cup hot chicken stock or water
- 1 tablespoon cornstarch mixed with 1 tablespoon water
Instructions
- Slice the chicken breast into two thinner, evenly sized portions. Lightly season both sides with salt, white pepper, onion powder, and garlic powder. Set aside.
- In a mixing bowl, whisk together the flour, baking powder, salt, paprika, and turmeric. Gradually pour in the cold club soda or beer, stirring gently until combined. Avoid overmixing to maintain a light and crisp texture in the batter.
- Heat the canola oil in a deep pan or wok to 350°F, using a thermometer for accuracy. Submerge each seasoned chicken breast in the batter, coating thoroughly, then carefully lower into the hot oil. Fry for 2–3 minutes per side, turning frequently, until golden brown. Remove and place on a wire rack to drain excess oil.
- In a separate wok or skillet over high heat, add 1 tablespoon of the frying oil. Sauté the minced garlic, mushrooms, bamboo shoots, and red bell pepper for 30 seconds. Deglaze with Shaoxing wine, then add the napa cabbage, stirring for another 30 seconds. Incorporate the soy sauces, salt, sugar, sesame oil, oyster sauce, and white pepper, ensuring even distribution of flavors.
- Stir in the snow peas, followed by the hot chicken stock. Bring the mixture to a boil, then gradually add the cornstarch slurry while stirring continuously. Allow the sauce to thicken until it coats the back of a spoon.
- Transfer the stir-fried vegetables and sauce to a serving platter. Slice the fried chicken into 1½-inch-wide strips and arrange them atop the vegetables. Serve immediately with freshly steamed white rice.
