Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: open the chicken thighs and flatten with a rolling pin. combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make a batter. coat chicken in the egg batter, then the roll in panko crumbs. fry in oil (maximum 325 degrees) until brown and crispy. to make sauce: combine all ingredients and bring to a boil. add cornstarch dissolved in water to thicken. chill and serve. cut chicken into strips and serve with sauce.

Target recipe: preheat oven to 400°f. rinse chicken and place in a shallow casserole dish or 9x13 pan. sprinkle chicken with salt. drain pineapple, reserving juice. mix pineapple juice, garlic, cornstarch, worcestershire sauce, dijon mustard and rosemary until cornstarch is smooth. pour sauce over chicken. arrange pineapple slices over the chicken and place a cherry inside of each pineapple center. cover the pan and bake for 30 minutes. remove the cover and bake for 5 minutes longer. spoon sauce over the chicken (and rice) when serving.