Kona Grill Macadamia Nut Chicken Sauce Recipe
Unlock culinary delight with our Kona Grill Macadamia Nut Chicken Sauce Recipe! Explore the fusion of flavors in this Hawaiian-inspired masterpiece.
- Publisher: Recipe Volt
- Cuisine: Kona Grill
- Category: Main Dish
- Prep Time:
- Cook Time:
- Servings: 6
- Calories: 650 calories
Kona Grill Macadamia Nut Chicken Sauce
Kona Grill's Macadamia Nut Chicken Sauce elevates the dining experience with its unique blend of Hawaiian-inspired flavors. The dish features tender, skinned, and deboned chicken breasts, seasoned to perfection with a dash of salt and pepper.
The culinary journey begins by lightly flouring the chicken, dipping it into a rich mixture of eggs and milk, and then generously coating it with a delightful blend of chopped macadamia nuts and Japanese panko breadcrumbs.
The sautéing process adds a golden brown crispiness to the chicken, creating a tantalizing texture that's both satisfying and indulgent. The final touch is a brief stint in a 350-degree oven, ensuring the chicken is perfectly cooked through.
Complementing this delectable creation is the Shoyu Cream Sauce. A harmonious fusion of heavy whipping cream and soy sauce, this velvety sauce is elevated by a cornstarch paste, adding a thickness that perfectly marries the elements of sweet and savory.
This sauce drizzled over the Macadamia Nut Chicken introduces a rich, umami flavor that ties the entire dish together.
The Kona Grill Macadamia Nut Chicken Sauce, with its intricate yet approachable preparation, encapsulates the essence of Hawaiian cuisine. The nutty crunch of macadamia, the crispiness of panko, and the silkiness of the Shoyu Cream Sauce create a symphony of flavors, making every bite a delightful experience.
It's a culinary journey that transports the diner to the tropical paradise of Hawaii, where the sun, sea, and distinctive flavors come together in perfect harmony.
Recipe
Embark on a culinary journey with our tantalizing Kona Grill Macadamia Nut Chicken recipe! Discover the secrets to a Hawaiian-inspired masterpiece. Let's dive in!
Ingredients
- 3 cups heavy cream
- 1/3 cup soy sauce
- 3 tbsp cornstarch
- 3 tbsp water
For the Chicken
- 6 boneless, skinless chicken breasts
- 1/3 cup chopped macadamia nuts
- 4.5 cups panko breadcrumbs
- 1/3 cup all-purpose flour
- 3/4 cup milk
- 4.5 eggs (beat and use)
- Salt and pepper to taste
- Cooking oil for sautéing
Method Instructions
- In a saucepan, bring heavy cream and soy sauce to a boil, then simmer.
- In a separate bowl, mix cornstarch with water to create a paste.
- Stir the cornstarch paste into the cream-soy sauce mixture until thickened.
For the Chicken
- Season the chicken breasts with salt and pepper.
- In one bowl, mix milk and beaten eggs. In another, combine chopped nuts and panko.
- Lightly flour each chicken breast, dip in the egg-milk mixture, then coat generously with the panko-nut mixture.
- Sauté chicken in a hot, oiled pan until golden brown on both sides.
- Transfer to a preheated 350°F oven and bake for 12-15 minutes or until the chicken is cooked through.
- Once done, serve the Macadamia Nut Chicken with a generous drizzle of this cream sauce. Enjoy your expanded, flavorful meal!
Recipe Video
This is a video about Kona Grill Macadamia Nut Chicken Sauce.
Rated: 4.9 of 5.0 from 75 reviews.
Recipe Tags: Kona Grill Macadamia Nut Chicken Sauce, Kona Grill Macadamia Nut Chicken Sauce Recipe, Recipe
Servings
To serve Kona Grill's Macadamia Nut Chicken with Shoyu Cream Sauce, follow these steps for a delightful dining experience:
- Plating: Place the golden-brown Macadamia Nut Chicken on a clean serving platter. Ensure the pieces are arranged attractively for a visually appealing presentation.
- Drizzling Sauce: Using a spoon or a sauce dispenser, generously drizzle the Shoyu Cream Sauce over the chicken. The creamy sauce adds a luscious texture and enhances the overall flavor profile.
- Garnish: Consider garnishing the dish with additional chopped macadamia nuts for added crunch and a touch of freshness. Fresh herbs like parsley or chives can also be sprinkled for a burst of color.
- Side Dish: Serve the Macadamia Nut Chicken alongside your favorite side dishes. Consider options like steamed rice, sautéed vegetables, or a light salad to complement the flavors and provide a well-rounded meal.
- Pairing: For a complete dining experience, pair this dish with a refreshing beverage. A tropical fruit punch, iced tea, or even a light white wine can complement the Hawaiian-inspired flavors.
- Table Setting: Arrange the table with care, ensuring that utensils, napkins, and condiments are easily accessible. Create a welcoming ambiance for a memorable dining experience.
Tips
- Chicken Preparation: Ensure the chicken breasts are of similar thickness for even cooking. Pound them gently if needed to achieve uniformity.
- Seasoning: Don't skimp on the salt and pepper during the seasoning step. Proper seasoning enhances the overall flavor of the dish.
- Coating Technique: When coating the chicken with the flour, egg, and panko-nut mixture, use one hand for dry ingredients (flour and panko) and the other for wet ingredients (egg and milk) to prevent a messy buildup on your fingers.
- Sautéing Temperature: Heat the sauté pan with oil to the right temperature before adding the chicken. The oil should be hot enough to create a golden-brown crust without burning.
- Oven Time: Monitor the chicken closely during the oven phase to prevent overcooking. The additional 12 minutes or until the chicken is done should result in a juicy and tender interior.
- Shoyu Cream Sauce Consistency: Adjust the thickness of the Shoyu Cream Sauce to your preference. If it's too thick, add a bit more water; if too thin, mix additional cornstarch with water and stir it in.
- Garnishing: Sprinkle a few extra chopped macadamia nuts on top just before serving for an extra burst of flavor and texture.
- Side Dish Pairing: Consider the overall meal composition. Steamed rice, stir-fried vegetables, or a fresh pineapple salsa can complement the dish's Hawaiian flair.
- Presentation: Take a moment to plate the dish thoughtfully. A well-presented meal enhances the dining experience, even if it's a casual setting.
- Enjoy Fresh: This dish is best enjoyed immediately after cooking to savor the crispy texture of the chicken. Reheating may compromise the crunchiness.
Ingredient Substitutes
If you need to make substitutions for the Kona Grill Macadamia Nut Chicken with Shoyu Cream Sauce, here are some alternatives for specific ingredients:
- Macadamia Nuts: Substitute with other nuts like almonds, cashews, or pistachios for a different flavor profile. If dealing with nut allergies, consider using seeds like sunflower seeds or pumpkin seeds.
- Panko Breadcrumbs: Regular breadcrumbs can be used as a substitute for panko. They may result in a slightly different texture but will still provide a crispy coating. Crushed cornflakes or crackers can also work for a unique twist.
- Flour: Use gluten-free flour if you need a gluten-free option. Almond flour or coconut flour can be alternatives, imparting their distinct flavors.
- Milk: Substitute with a non-dairy milk like almond milk, soy milk, or coconut milk for a dairy-free option.
- Eggs: For each egg, you can use alternatives like flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or mashed banana for binding.
- Soy Sauce (in Shoyu Cream Sauce): Tamari or coconut aminos can replace soy sauce for a gluten-free option. For a unique twist, try teriyaki sauce or balsamic glaze.
- Heavy Whipping Cream (in Shoyu Cream Sauce): Coconut cream or cashew cream can be used for a dairy-free alternative. For a lighter version, use half-and-half or whole milk.
- Cornstarch (in Shoyu Cream Sauce): Arrowroot powder or potato starch can replace cornstarch as a thickening agent.
Remarks
Indulge in the exquisite fusion of flavors with Kona Grill's Macadamia Nut Chicken. Elevate your dining experience and bring a taste of Hawaii to your table. Cheers to delightful culinary adventures!
