Tag: Chicken
Yogurt Cilantro Marinated Chicken
Yogurt Cilantro Marinated Chicken
The combination of yogurt and cilantro makes a great marinade for chicken pieces. In addition to adding tremendous flavor to your chicken, the yogurt acts as a tenderizer; much like how buttermilk is used in fried chicken. Your chicken pieces will need at least 8 hours to marinate. Overnight is always better. Depending on the size of the chicken, it will take 50 minutes, up to an hour, to roast the pieces. This chicken is also great prepared on a charcoal grill.
Equipment
- food processor
Ingredients
- 4 lb whole chicken cut into 8 pieces
- 2 cups yogurt
- 1 bunch cilantro
- 6 garlic cloves
- 3 green chilies
- 3 tsp salt
- 2 tsp ground coriander
- 2 tsp black pepper
Instructions
- Purée all of the marinade ingredients in a food processor.
- Marinate the chicken pieces in a gallon sized storage bag for at least 8 hours, preferably overnight.
- Preheat the oven to 350 degrees. Place the chicken pieces on a rack on a baking sheet lined in foil.
- Roast the pieces for 50 minutes.
Karaage Chicken
Karaage Chicken
Karaage fried chicken is one of the most popular Japanese dishes inside, as well as outside, of Japan. Unlike the fried chicken you might be used to, karaage chicken is boneless and cut into bite sized pieces. What makes this chicken special is that it’s fried twice. This helps seal in the juices, keeping the chicken moist while keeping the outside nice and crispy.
Ingredients
- 1 lb boneless skinless chicken breast or thigh cut into 2” cubes
- 1 tbsp soy sauce
- 1 tbsp sake
- 1/2 tsp mirin
- 1 tbsp ginger grated
- 1/4 cup flour
- 1/4 cup cornstarch
- vegetable oil for frying
Instructions
- Marinte the chicken in the soy sauce, sake, mirin, and ginger for 1 hour.
- Mix together the flour and cornstarch.
- Toss the chicken in the flour, making sure that it is evenly coated.
- Heat up 2” of cooking oil in a pot over medium high heat. Fry the chicken for 5 minutes until golden brown. You will have to cook the chicken in batches.
- Drain the chicken on paper towels.
- Turn up the heat on the oil a little bit. Fry the chicken for a second time for 2 more minutes. Drain the grease again.
Gong Bao Chicken
Gong Bao Chicken
Gong Bao chicken is a classic Sichuan dish, named after Qing dynasty governor Ding Bao Zhen. The governor loved to have meat sautéed with spicy chilies. He asked his chef to prepare chicken with chilies and fried peanuts. Gong Bao chicken was born.
Ingredients
- 1 lb boneless skinless chicken thighs chopped
- 3 green onions chopped
- 1 tsp ginger minced
- 1/4 cup roasted peanuts
- 10-20 dried chilies
Chicken Marinade
- 2 tbsp soy sauce
- 1 tbsp shaoxing cooking wine
- 1 tbsp potato starch
- 1 tsp sugar
- 1 tsp salt
Sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 1 tsp sesame oil
- 1/4 tsp salt
Instructions
- Mix together the sauce ingredients. Set aside.
- Mix the chicken with marinade ingredients.
- Heat up 3 tbsp of vegetable oil in a large sauté pan over medium high heat. Add in the chicken in a single layer. Cook for 7-8 minutes until cooked through. Remove from the pan.
- Add in the dried chilies and ginger, frying for 1 minute.
- Add in the chicken. Cook for a minute.
- Pour in the sauce. Cook for 2 minutes until thickened.
- Turn off the heat and stir in the peanuts and green onions.
