A collection of all the chicken centered entrees I have made. Ranging from fried chicken to chicken tinga.
Notes
Cooking mode is off.
Kung Paó Chicken
Ingredients
Chicken and Sauce
1 1/2lbs boneless, skinless chicken thighs, trimmed and cut into 1/2-inch pieces
1/4 cup soy sauce, divided
1 tablespoon cornstarch
1 tablespoon Shaoxing wine or dry sherry
1/2 teaspoon white pepper
1 tablespoon packed dark brown sugar
2 teaspoons toasted sesame oil
Stir-fry
2 tablespoons plus 1 teaspoon cooking oil, divided
1 tablespoon minced garlic
2 teaspoons grated fresh ginger
1/2 cup dry-roasted peanuts
10-15 dried arbol chiles, halved lengthwise and seeded
1 teaspoon Sichuan peppercorns, ground coarse
2 celery ribs, cut into 1/2 inch pieces
5 scallions, white and light green parts only, cut into 1/2 inch pieces
Instructions
For the chicken and the sauce Combine chicken, 2 tablespoons soy sauce, cornstarch, Shaoxing wine and white pepper into large bowl and toss to coat: set aside. Stir vinegar,, sugar, oil, and remaining 2 tablespoon soy sauce together in small bowl, set aside.
For the stir-fryStir 1 tablespoon oil, garlic and ginger together in second small bowl. Combine peanuts andand 1 teaspoon oil in 12-inch nonstick skillet or 14-inch flat-bottomed wok over med-low heat. Cook, tossing slowly but constantly, until peanuts just begin to darken, 3-5 mins.
Tansfer peanuts to plate and spread into even layer to cool. Return now empty pan to med low heat. Add remaining 1 tablespoon oil, arbols and peppercorns and cook, tossing constantly until arbols begin to darken, 1-2 min. Add garlic mixture and cook, tossing until all clumps are broken up and mixture is fragran, about 30 secs.
Add chicken and spread iunto even layer. Cover pan, increase heat to med-high heat and cook. without stirring, for one min. Stir chicken and spread into even layer and cook without stirring for one min. Add celery and cook uncovered, tossing until chicken is cooked through, 2-3 min. Add soy sauce mixture and cook, tossing until sauce is thickened and shinny and coats chicken 3-5 mins. Stir in scallions and peanuts and serve with rice.
Fried Chicken Sandwich
Ingredients
Breading
2 (6-8 oz) Chicken breasts
1 teaspoon paprika
1 teaspoon pepper
1 teaspoon garlic powder
3/4 teaspoon table salt
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1/4 teaspoon cayenne pepper
1 1/2 cup all purposed flour
1 teaspoon baking soda
3 tablespoons water
2 Large egg whites, lightly beaten
2 quarts peanut oil, for frying
4 brioche buns
Instructions
Combine paprika, pepper, garlic powder, salt, thyme, sage, and cayenne pepper in a bowl. Measure out 1 tablespoon spice mixture and set aside. Cut each breast in half crosswise, then pound each piece to uniform 1/2 inch thickness. Pat chicken dry with a paper toweland sprinkle with remaining 2 teaspoons spice mixture.
Whisk flour, baking powder, and reserved spice mixture together in large bowl. Add water to flour mixture and rub together with your fingers until evenly incorporated and shaggy pieces are formed. Place egg whites in another shallow dish.
Set wire rack in rimmed baking sheet. Working with 1 piece of chicken at a time, dip in egg whites to thoroughly coat, letting excess drip back into the dish, then dredge in flour and refridgerate for at least 30 minutes or up to 1 hour.
Line second rimmed baking sheet with triple layer of paper towels. Add oil to large Dutch oven until it measures about 1 1/2 inches deep and heat over medium-high heatto 375 degrees. Add chicken to hot oil and fry, stirring gently to prevent pieces from sticking together, until chicken is golden brown and registers 160 degress, 4 to five minutes, flipping halfway through frying. Adjust burner, if necessary, to maintain oil tempature between 325 - 350 degress. Transfer chicken to prepard sheet and let cool for 5 minutes.
Spread maple mustard across the buns and line with dill pickles (optional)
Honey Mustard Chicken
Ingredients
1/3 cup of honey
1/4 cup soy sauce
1/4 cup yellow mustard
2 teaspoons cornstarch
4 6-8oz boneless, skinless, chicken breasts
Instructions
Adjust oven rack to middle position and heat oven to 450ºF. Line rimmed baking sheet with aluminium foil. Combine honey, soy sauce, mustard and cornstarch in med bowl and microwave, whiskey occasionally, until slightly thickened. 3-5 min. Let glaze cool and reserve half for serving.
Pound chicken breasts to uniform thickness. Pat chicken dry with a paper towel. Add to bowl with remaining glaze and toss to coat. Arrange chicken breasts, side by side and alternating thicker end to thinner end, on one side of prepared sheet, drizzle any remaining glaze left in the bowl over top.
Roast until chicken registers to 160ºF 20 to 25 min, rotating half way.
Serve with veggies or sweet potato side. Drizzle reserved glaze on top of chicken and season with salt and pepper.