Guava Chili Pepper Chicken
Recipe By:
Prep + Cook Time:
45 minutes + marinating time
Serving Size:
3 to 4 Servings
As featured in the:
Sept. 30, 2026 Coupon Book
Guava Chili Pepper Chicken is inspired by Chef Mari Wills’ search for a taste of home while living in Las Vegas. She recreated the sweet and spicy guava chili pepper sauce she fell in love with, then paired it with crispy mochiko chicken tossed in a rich guava butter sauce.
Ingredients
3 tbsp. mochiko flour
6 tbsp. cornstarch, divided
3 tbsp. + ¼ cup shoyu
1 tbsp. sugar
3 tbsp. avocado oil
3 tbsp. water
1 tbsp. sesame oil
1 lb. chicken tenderloins
¼ cup guava jelly
2 tbsp. Hawaiian chili pepper water
1 tbsp. ketchup
salt, to taste
cornstarch slurry (equal parts cornstarch and cold water)
Instructions
In a large bowl add the mochiko, 3 tbsp. cornstarch, 3 tbsp. shoyu, sugar, avocado oil, water, sesame oil and mix well. Add the chicken and marinate for two hours or overnight. Sprinkle the chicken with 3 tbsp. cornstarch and fry at 350°F until golden brown and the internal temperature reaches 165°F. Remove and drain on a wire rack.
In a saucepan, combine the guava jelly, ¼ cup shoyu, chili pepper water, ketchup and salt and mix. Bring to a gentle boil and whisk in the cornstarch slurry until the sauce thickens. Toss the fried chicken in the sauce or serve on the side. Enjoy.
Recipe By:
Prep + Cook Time:
45 minutes + marinating time
Serving Size:
3 to 4 Servings
As featured in…
Sept. 30, 2026 Coupon Book
