Chicken takes on
tropical flair

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"The Electric Kitchen" airing in the first half of March features "Brunch on the Beach" recipes by Rey Dasalia, executive chef of Hau Tree Lanai.

"Electric Kitchen" airs at 9:30 a.m. Sunday, 8:30 p.m. Monday, 5 p.m. Tuesday and 6 p.m. Thursday on Oceanic Cable Channel 16. It also airs on Maui at 8:30 p.m. Thursday on Calabash Channel 44 (52 in Lahaina) and on the Big Island at 5 p.m. Monday and 5:30 p.m. Wednesday on Na Leo o Hawaii Channel 55 in Hilo and Kona.

Here is a recipe from the show. All the recipes, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Coconut Macadamia Chicken

Salad oil for frying
Flour
Salt and pepper to taste
1 cup buttermilk baking mix
3/4 cup water
1/4 cup coconut milk
1-1/2 cups panko
1/2 cup flaked coconut
1/2 cup chopped macadamia nuts
2 pounds chicken breasts, in strips
>> Dipping Sauce:
1 cup pineapple preserves
1/2 cup honey
1 teaspoon Dijon mustard
1 tablespoon EACH horseradish, lime juice and hot pepper sauce

Heat oil to 350 degrees. Season flour with salt and pepper. Combine baking mix with water and coconut milk to make a batter. Combine panko, coconut and macadamia nuts. Dredge chicken in flour mix, dip in batter, and coat with panko mixture. Fry until golden brown; drain. Serves 6 as an appetizer.

Combine sauce ingredients and serve with chicken.

Nutritional information unavailable.

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