Kona Grill Macadamia Nut Chicken Sauce Recipe

Indulge in the exquisite flavors of the tropics with this delectable Macadamia Nut Chicken recipe. Crispy on the outside and tender on the inside, this dish combines succulent chicken breasts coated with a delightful mixture of macadamia nuts and panko breadcrumbs. To take it up a notch, we’ll pair this mouthwatering chicken with a rich and creamy Shoyu Cream Sauce, infusing the meal with a touch of Japanese flair. Simple to make and bursting with flavor, this Macadamia Nut Chicken with Shoyu Cream Sauce is sure to be a hit at your dining table.

Preparation Time In Minutes: 20 minutes

Cooking Time In Minutes: 20 minutes

Recipe Summary:

Delight your taste buds with this tropical-inspired Macadamia Nut Chicken, featuring skinned and deboned chicken breasts coated in a crunchy mix of macadamia nuts and panko breadcrumbs. Served alongside a velvety Shoyu Cream Sauce, this dish promises a perfect balance of textures and flavors.

Ingredients:

4 (8-ounce) skinned and deboned chicken breasts
1/4 cup chopped macadamia nuts
3 cups panko (Japanese breadcrumbs)
1/4 cup all-purpose flour
1/2 cup milk
3 whole eggs
Salt and pepper to taste
Oil for sautéing
2 cups heavy whipping cream
1/4 cup soy sauce
2 tbsp cornstarch
2 tbsp water

Instructions:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Season the chicken breasts with salt and pepper, and set them aside.
In a shallow dish, combine the milk and eggs, whisking them together until well-mixed. In another dish, mix the chopped macadamia nuts and panko breadcrumbs.
Lightly coat each chicken breast with flour, shaking off any excess. Dip the floured chicken into the egg and milk mixture, ensuring it’s fully coated, and then transfer it to the macadamia nut and panko mixture. Press the mixture onto the chicken to adhere.
Heat a large sauté pan with oil over medium heat. Once the oil is hot, add the coated chicken breasts and sauté them until golden brown on both sides.
Transfer the pan to the preheated oven and continue cooking the chicken for an additional 12 minutes or until they are cooked through and no longer pink in the center.
While the chicken is baking, prepare the Shoyu Cream Sauce. In a saucepan, combine the heavy cream and soy sauce. Bring the mixture to a boil, then reduce the heat to a simmer.
In a separate bowl, create a cornstarch paste by mixing the cornstarch with water. Stir the paste into the simmering cream and soy sauce until the sauce thickens.
Remove the chicken from the oven and let it rest for a minute before serving.
Plate the Macadamia Nut Chicken, drizzle the luscious Shoyu Cream Sauce over it, and garnish with additional chopped macadamia nuts for added texture and visual appeal.