Tag: Chicken
Sweet and Spicy Korean Fried Chicken Bites
Sweet and Spicy Korean Fried Chicken Bites
Dakgangjeong is the ever so popular Korean fried chicken. Dredged in potato starch, fried, then tossed in a sweet and spicy gochujang sauce, this chicken will be a regular on your menu after trying it for the first time. This recipe uses bite sized pieces of boneless chicken, making it easier to fry, using a fraction amount of oil. You can definitely use bone in chicken pieces, but that will require a lot of oil and a little more time to fry. While some say that the chicken is best serve with cold beer, I prefer my chicken with a big doobie.
Ingredients
- 1 lb boneless skinless chicken breast or thighs cut into 1 1/2” cubes
- 1 tbsp rice wine
- 1 tsp garlic grated
- 1 tsp ginger grated
- salt and pepper to taste
- 1/2 cup potato starch or cornstarch
- vegetable oil for frying
Sauce
- 1 tbsp soy sauce
- 3 tbsp rice wine
- 2 tbsp cider vinegar
- 1 tbsp gochujang paste
- 3 tbsp honey
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 1 tsp garlic minced
- 1 tsp ginger minced
Garnish
- sesame seeds
Instructions
- Marinate the chicken with the rice wine, garlic, ginger, salt and pepper for 15 minutes.
- Evenly coat the chicken in potato starch.
- Heat up 1” of cooking oil in a sauté pan over medium high heat. Drop the chicken into the oil, making sure to not overcrowd the pan. Cook in a couple of batches.
- Fry for 3-4 minutes a side. Drain the grease on a wire rack.
- In a small pot, mix together the sauce ingredients. Bring to a boil, reduce the heat to medium low and simmer for 4 minutes.
- Toss the chicken in the sauce.
Chicken Tarkari
Chicken Tarkari
Chicken tarkari is the Nepalese version of chicken curry. Chicken pieces are marinated in turmeric, salt, and black pepper, seared, then braised in chicken stock with onions, tomatoes, and spices. The tarkari is best served with steamed basmati rice. You can make this dish vegetarian by substituting vegetables, but I will choose protein.
Equipment
- Spice grinder
Ingredients
- 1 tsp ground turmeric
- 1 tsp black pepper
- 1/4 tsp salt
- 1 1/2 lbs boneless skinless chicken breast or thighs cubed
- 3 tbsp vegetable oil
- 1 tsp fenugreek seeds ground
- 1 tsp mustard seeds ground
- 1 tsp cumin seeds ground
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 4 dried red chilies
- 3 bay leaves
- 1 large onion diced
- 2 roma tomatoes chopped
- 2 cups chicken stock
Garnish
- cilantro chopped
Instructions
- Season the chicken with ground turmeric, black pepper, and salt. Marinate for 30 minutes in the refrigerator.
- Heat up cooking oil in a large sauté pan or wok over medium high heat. Add in the garlic, ginger, ground spices, dried chilies, and bay leaves. Cook for 30 seconds until aromatic.
- Add in the onions. Cook for 5 minutes until translucent.
- Add in the chicken. Sauté for 5 minutes, searing on all sides.
- Stir in the tomatoes. Cook for 2 minutes.
- Pour in the chicken stock. Bring to a boil. Reduce the heat to medium and simmer for 30 minutes.
- Season with salt to taste.
Steamed Chicken with Chinese Sausage
Steamed Chicken with Chinese Sausage
Steamed chicken with Chinese sausage is a great example of Cantonese home cooking. You can use any cut of chicken, bone in or boneless; but I believe skinless chicken thighs work the best. The chicken thighs get marinated for several hours. Then the chicken is placed in a deep plate on a bed of mushrooms, topped with slices of dried Chinese sausage. The plate is put inside a bamboo steamer and steamed for 20 minutes. The chicken comes out unbelievably tender and flavorful. In the bottom of the plate is a sauce created from the chicken and sausage juices that should be ladled over steamed rice. You definitely don’t want to waste the juices.
Servings: 2
Equipment
- bamboo steamer
Ingredients
- 4 bone in skinless chicken thighs
- 8 dried shiitake or wood ear mushrooms soaked for 2 hours; sliced
- 2 dried Chinese sausage thinly sliced on a bias
Marinade
- 1/3 cup water
- 1 tbsp vegetable oil
- 1 tbsp oyster sauce
- 1 tsp shaoxing cooking wine
- 1 tsp salt
- 1 tsp ginger grated
- 1/4 tsp sesame oil
- 1/4 tsp sugar
- 1/4 tsp white pepper
- 1 green onion finely chopped
- 1 tbsp cornstarch
Instructions
- Mix together the marinade ingredients.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- Make a bed out of the sliced mushrooms. In a deep plate, place the chicken thighs on top of the mushrooms. Lay slices of Chinese sausage on top of the chicken. Place the plate in a bamboo steamer.
- Steam the chicken for 20 minutes until the chicken is cooked through.
