Dijon Maple Chicken

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Easy and delicious.  Can that ever be beat? Especially with a family to feed.
After seeing this pinned over and over by friends I finally tried it, and it was an instant hit.  The original recipe did use boneless, skinless chicken thighs, and I suspect that would be delicious as well, but since I had bone-in, skin-on chicken thighs I gave them a go.  I served it with mashed acorn squash and brussels sprouts with bacon and walnuts and it was a perfect dinner.

DIJON MAPLE CHICKEN
6 bone-in, skin-on chicken thighs
1/4 cup maple syrup
1/2 cup dijon mustard
1 T rice vinegar
1/2 tsp black pepper
2 sprigs fresh rosemary

Place the chicken on a 9 by 13 inch pan.  Whisk the syrup, mustard, vinegar and pepper together until smooth.  Finely chop the rosemary and stir in half, reserving the other half for serving.
Pour the sauce over the chicken and turn to coat, leaving with skin side up.
Bake at 450 degrees for 40 minutes, or until chicken reaches 165 degrees.
Sprinkle chicken with reserved fresh rosemary and serve.

Recipe slightly adapted from Witty In the City, originally from The Trader Joe’s Cookbook

Dijon Maple Chicken

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 1/4 cup maple syrup
  • 1/2 cup dijon mustard
  • 1 T rice vinegar
  • 1/2 tsp black pepper
  • 2 sprigs fresh rosemary

Instructions

  • Place the chicken on a 9 by 13 inch pan. Whisk the syrup, mustard, vinegar and pepper together until smooth. Finely chop the rosemary and stir in half, reserving the other half for serving.
  • Pour the sauce over the chicken and turn to coat, leaving with skin side up.
  • Bake at 450 degrees for 40 minutes, or until chicken reaches 165 degrees.
  • Sprinkle chicken with reserved fresh rosemary and serve.
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    Black Bean and Sweet Potato Turkey Chili

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    This isn’t a traditional chili, and while I can’t see it taking the place of our favorite chili, I will definitely be making it again.  I changed up the original recipe a bit, adding more paprika and less chili powder, less meat, and we completely left out peppers since we just don’t like them that much and used celery instead.  The original recipe contained 1-2 jalapenos as well, which I would leave in if you like spicy chili.

    We loved the “sauce” flavors, with all the spices and pumpkin and it was even better with a little sour cream on top.

    This makes a big batch, about 4 quarts, but freezes well if you won’t get through that much.

    BLACK BEAN AND SWEET POTATO TURKEY CHILI
    1 tsp olive oil
    1 white onion, diced
    1 bell pepper, diced (or 2 stalks celery)
    1 lb ground turkey
    8 oz mushrooms, minced (just over 2 cups)
    2 tsp cumin
    2 tsp salt
    1/2 tsp black pepper
    1 tsp oregano
    1/2 tsp chili powder
    1 T paprika
    1 1/2 lbs sweet potatoes, peeled and diced in 1/2 inch cubes (about 4 cups)
    28 oz can crushed tomatoes
    2 15 oz cans black beans, drained and rinsed
    3 1/2 cups beef broth
    15 oz can pumpkin puree (I used my homemade in the freezer)
    1/2 tsp cinnamon
    1 T cocoa powder

    For serving: Avocados, sour cream, cilantro, fresh lime juice
    (We found sour cream, a little cilantro, and a lime wedge just perfect).

    In a large skillet heat the oil over medium high heat and add the onion, garlic, and bell pepper and saute until softened.  Put in a slow cooker.

    Using the same skillet, cook the turkey and mushrooms with the cumin, salt, pepper, oregano, chili, and paprika over medium high heat until turkey is done.  Add to slow cooker.

    Add sweet potatoes, tomatoes, beans, broth, cinnamon, and cocoa powder to slow cooker and stir to combine.  Cover slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours or until sweet potatoes are tender.

    Let cook on high uncovered the last 30 to 60 minutes to thicken.*

    *The original recipe stated to leave uncovered for just 10-15 minutes to thicken, but I found it took longer.  That may be in part because I used 1 lb of ground turkey instead of the 20 oz the original recipe used.

    Recipe adapted from Our Best Bites

    Black Bean and Sweet Potato Turkey Chili

    Ingredients

    • 1 tsp olive oil
    • 1 white onion, diced
    • 1 bell pepper, diced (or 2 stalks celery)
    • 1 lb ground turkey
    • 8 oz mushrooms, minced (just over 2 cups)
    • 2 tsp cumin
    • 2 tsp salt
    • 1/2 tsp black pepper
    • 1 tsp oregano
    • 1/2 tsp chili powder
    • 1 T paprika
    • 1 1/2 lbs sweet potatoes, peeled and diced in 1/2 inch cubes (about 4 cups)
    • 28 oz can crushed tomatoes
    • 2 15 oz cans black beans, drained and rinsed
    • 3 1/2 cups beef broth
    • 15 oz can pumpkin puree (I used my homemade in the freezer)
    • 1/2 tsp cinnamon
    • 1 T cocoa powder
    • For serving: Avocados, sour cream, cilantro, fresh lime juice
    • (We found sour cream, a little cilantro, and a lime wedge just perfect).

    Instructions

  • In a large skillet heat the oil over medium high heat and add the onion, garlic, and bell pepper and saute until softened. Put in a slow cooker.
  • Using the same skillet, cook the turkey and mushrooms with the cumin, salt, pepper, oregano, chili, and paprika over medium high heat until turkey is done. Add to slow cooker.
  • Add sweet potatoes, tomatoes, beans, broth, cinnamon, and cocoa powder to slow cooker and stir to combine. Cover slow cooker and cook on low for 8 to 10 hours, or high for 4 to 6 hours or until sweet potatoes are tender.
  • Let cook on high uncovered the last 30 to 60 minutes to thicken.
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    Chinese Chicken Salad


    This recipe has been a tradition for us for about 10 years now.  And I don’t see that changing anytime soon, it’s so yummy 🙂
    It originated from my friend Janice, and has been tweaked a little to our tastes.  We usually make it around the holidays, sometimes for New Year’s Eve, sometimes (like this year) I’ll be making it for our “no cooking” night.  The day we put our tree and Christmas decorations up I always have a dinner that requires no cooking.  We eat by candlelight and Christmas music on our china.  I’ll make a few appetizers the day before, and this is perfect since what minimal prep it requires can be done at least a day in advance as well.
    It never fails to please, and is wonderful for serving a large crowd as well.  We never seem to have any trouble eating it up though. 🙂

    CHINESE CHICKEN SALAD
    For Salad:
    1/2 to 1 whole head cabbage, green or red*, shredded
    2 green onions, thinly sliced
    2 T sesame seeds
    1/4 c peanuts
    1 pkg Oriental Ramen noodles, chopped (reserve seasoning packet for dressing)
    2 chicken breasts, cooked and shredded
    1 carrot, shredded
    1/2 pkg wonton wrappers (Or premade crispy wonton strips, some asian stores sell them)
    1/2 bunch fresh cilantro, leaves removed
    For Dressing:
    3 T sugar
    1/3 cup oil
    2 T sesame oil
    1/4 tsp salt
    1/2 tsp black pepper
    1/4 c rice vinegar
    Seasoning packet from Oriental Ramen

    Make the crispy wonton strips.  Cut wrappers into 1/2″ strips and fry in  a couple inches of hot oil until crisp.  Drain on paper towels.
    Combine all the salad ingredients and toss gently together.
    Whisk the dressing ingredients together and toss with the salad.

    *Start with half a head of cabbage, and see if you want more, this will depend on how big your cabbage is, and how finely you shred it.  If you’re serving a crowd, this is a great way to stretch it a little more as well.

    Make ahead tip: You can have your dressing made days ahead of time, and even the salad.  Just keep the wonton strips, ramen, and peanuts on the side until just before serving so they stay crisp.

    Chinese Chicken Salad

    Ingredients

      For Salad:
    • 1/2 to 1 whole head cabbage, green or red*, shredded
    • 2 green onions, thinly sliced
    • 2 T sesame seeds
    • 1/4 c peanuts
    • 1 pkg Oriental Ramen noodles, chopped (reserve seasoning packet for dressing)
    • 2 chicken breasts, cooked and shredded
    • 1 carrot, shredded
    • 1/2 pkg wonton wrappers (Or premade crispy wonton strips, some asian stores sell them)
    • 1/2 bunch fresh cilantro, leaves removed
    • For Dressing:
    • 3 T sugar
    • 1/3 cup oil
    • 2 T sesame oil
    • 1/4 tsp salt
    • 1/2 tsp black pepper
    • 1/4 c rice vinegar
    • Seasoning packet from Oriental Ramen

    Instructions

  • Make the crispy wonton strips. Cut wrappers into 1/2" strips and fry in a couple inches of hot oil until crisp. Drain on paper towels.
  • Combine all the salad ingredients and toss gently together.
  • Whisk the dressing ingredients together and toss with the salad.
  • *Start with half a head of cabbage, and see if you want more, this will depend on how big your cabbage is, and how finely you shred it. If you're serving a crowd, this is a great way to stretch it a little more as well.
  • Make ahead tip:
  • You can have your dressing made days ahead of time, and even the salad. Just keep the wonton strips, ramen, and peanuts on the side until just before serving so they stay crisp.
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    Chicken with Tabbouleh

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    I thought today would be a bad day to post a dessert recipe with it being the day after Halloween and all. 🙂
    I love this recipe, and every time I make it I seem to make it a little different, but we love it every time.  Sometimes I leave the chicken out and serve it as a side dish, once I didn’t have any mint but used fresh parsley instead.  It wasn’t quite as flavorful, but still good.  I like to serve it with some kind of flatbread or pita bread, like soft wrap bread or Naan.

    CHICKEN WITH TABBOULEH
    1 cup bulgur wheat
    1/4 cup olive oil
    1/4 cup freshly squeezed lemon juice
    1 tsp kosher salt
    2 cups cooked chopped chicken
    1 cup chopped green onions
    1/2 cup fresh mint leaves, chopped
    1 English cucumber, chopped
    2 cups halved cherry tomatoes or chopped tomatoes
    1 tsp black pepper

    Place bulgur wheat in a bowl and pour 1 1/2 cups boiling water over the wheat.
    Stir in the lemon juice, olive oil, and salt.  Cover tightly and let sit for about an hour at room temperature.
    Add remaining ingredients and stir to combine.  Add more salt if needed.
    Serve or cover and refrigerate.  Better after it sits.

    Recipe adapted from Ina Garten

    Chicken with Tabbouleh

    Ingredients

    • 1 cup bulgur wheat
    • 1/4 cup olive oil
    • 1/4 cup freshly squeezed lemon juice
    • 1 tsp kosher salt
    • 2 cups cooked chopped chicken
    • 1 cup chopped green onions
    • 1/2 cup fresh mint leaves, chopped
    • 1 English cucumber, chopped
    • 2 cups halved cherry tomatoes or chopped tomatoes
    • 1 tsp black pepper

    Instructions

  • Place bulgur wheat in a bowl and pour 1 1/2 cups boiling water over the wheat.
  • Stir in the lemon juice, olive oil, and salt. Cover tightly and let sit for about an hour at room temperature.
  • Add remaining ingredients and stir to combine. Add more salt if needed.
  • Serve or cover and refrigerate. Better after it sits.
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    Baked Chicken Strips


    This is one of my go-to recipes that I make often.  I mean OFTEN.
    It’s a favorite around here, and I’m guaranteed happy faces and cleaned plates when this comes to the table.  It’s one of the first recipes I posted here… but I’ve gotten a little better about being exact in my amounts (this is one of those recipes I just made without measuring anything).   Okay, so a blurry picture of food still in the cooking pan isn’t unheard of from me either.. 🙂
    Original post found here… just don’t judge me 😉
    I’ve tried many baked chicken recipes, but none compare to this one I came up with in my opinion.  Some use mayonnaise for moistness, but I much prefer the buttermilk soak.  (And healthier to boot.)  The crust is very crunchy, and while you could make it without the butter, it just makes it so much better.  If you are opposed to that, you could brush with a little olive oil instead.
    Since it’s a recipe we love so much, I thought it was about time I share it again with a nicer picture and more accurate measurements.   I hope you love it too!

    BAKED CHICKEN STRIPS
    1 1/2 lbs boneless, skinless chicken breasts (about 3)
    Buttermilk for soaking*
    1 1/2 cups crushed cornflakes
    1/2 cup flour
    1/2 tsp kosher salt
    1/4 tsp black pepper
    1 tsp Italian seasoning
    1 tsp smoked paprika
    1 tsp garlic powder
    1 tsp onion powder
    4 T butter, melted

    Cut chicken into desired sized pieces.  (I like to cut each breast into 5 strips.)
    Place in a bowl and cover with buttermilk.  Place in the fridge for a couple of hours.
    Lightly grease a couple of 9 by 13 inch glass pans or a baking sheet and preheat oven to 400 degrees.
    Mix the cornflake crumbs, flour, and spices in a shallow bowl.
    Remove chicken pieces one at a time from the buttermilk and coat in coating mixture, then place in prepared pan.  Repeat until done, leaving a little space around each piece.  Drizzle with melted butter, then bake for about 20 minutes.

    *If you don’t have buttermilk, just add a T of lemon juice to each cup of milk and let sit for a few minutes.

    Baked Chicken Strips

    Ingredients

    • 1 1/2 lbs boneless, skinless chicken breasts (about 3)
    • Buttermilk for soaking*
    • 1 1/2 cups crushed cornflakes
    • 1/2 cup flour
    • 1/2 tsp kosher salt
    • 1/4 tsp black pepper
    • 1 tsp Italian seasoning
    • 1 tsp smoked paprika
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 4 T butter, melted

    Instructions

  • Cut chicken into desired sized pieces. (I like to cut each breast into 5 strips.)
  • Place in a bowl and cover with buttermilk. Place in the fridge for a couple of hours.
  • Lightly grease a couple of 9 by 13 inch glass pans or a baking sheet and preheat oven to 400 degrees.
  • Mix the cornflake crumbs, flour, and spices in a shallow bowl.
  • Remove chicken pieces one at a time from the buttermilk and coat in coating mixture, then place in prepared pan. Repeat until done, leaving a little space around each piece. Drizzle with melted butter, then bake for about 20 minutes.
  • *If you don't have buttermilk, just add a T of lemon juice to each cup of milk and let sit for a few minutes.
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    Grilled Lemon Chicken

    I definitely have a citrus addiction.  If given the choice between something rich and decadent and chocolaty and something light and citrus.. I’ll usually pick the citrus option.  (usually) 🙂
    I’ve made this dish more than 3 times in the last 2 weeks, which is practically unheard of around here.  It’s great served with rice and steamed vegetables, or sliced and added to salad.. or pretty much any way you want.
    And while I may be partial to lemon, I think you’ll love this with or without a citrus addiction.   The lemon juice makes it so fresh and light, perfect for summer dinners.  Marinating for at least 4 hours really ups the flavor and also tenderizes the chicken well, but even just 30 minutes will do that at least somewhat.  I love to make it up in the morning or afternoon, throw it in the fridge, and when it’s time to cook dinner I just throw it on a grill pan.
    And if you’ve never tried grilling lemons before, they are SO good.  It gives the lemon juice a touch of smokiness and I squeeze them over everything from salad, potatoes, rice, you name it.

    GRILLED LEMON CHICKEN

    1 1/2 lbs boneless, skinless chicken breast*
    1/4 cup olive oil
    1/4 cup lemon juice
    zest of 2 lemons
    1 tsp salt
    1/2 tsp pepper
    3 garlic cloves, minced

    *You can leave the chicken breasts whole, or butterfly them.  It does make it easier to cook them, since it will be about the same thickness all the way through now.
    Combine everything but chicken in a bowl, whisk to combine.
    Add chicken and toss to coat on all sides.
    Cover and refrigerate for at least 4 hours up to overnight.
    Remove chicken from marinade and cook on a grill or grill pan over medium high heat.  Grill with halved lemons.
    Serve with grilled lemons to be squeezed over chicken.

    Chicken Tacos


    I promise, this is the last Mexican recipe I’ll share.. for awhile anyways ; )
    I went through a little bit of a phase trying to figure out how to make our favorite Mexican food at home.  My hubby really loves Mexican food so it’s nice to be able to make his favorites for him at home now.  These are so easy to make, and are a great use of leftover shredded chicken, especially if you have some roasted salsa in the fridge.  We like them served on the really small tortillas, like they are at the taco truck, but you could of course use bigger ones as well.  And don’t forget the fresh lime.  Tacos just aren’t  the same without it : )

    CHICKEN TACOS

    Chicken breast, cooked and shredded
    Roasted red salsa
    Small corn tortillas, warm
    Radishes, sliced thinly
    Chopped white onion
    Cilantro leaves
    Lime wedges
    Roasted Salsa Verde 

    Toss chicken with salsa in a pan over medium heat until warmed through.
    Put in tortillas and top with radishes, onion, and cilantro.  Squeeze fresh lime over the top and serve the salsa verde on the side.

    Grilled Pizza with Roasted Garlic Chicken and Citrus Vinaigrette

     

    This is one of those meals I could make every week and not get tired of it.  I love homemade Naan bread, but this grilled pizza definitely makes the cut as well.  Using the leftover garlic infused oil from the roasted garlic paste just made sense.  Why not?  It adds a subtle garlic taste without being overwhelming.

    The vinaigrette is a perfect pairing, it really lightens it up and adds a fresh citrus flavor.  We’ve also made the salad with red leaf lettuce instead of the spinach, and I think romaine would be good as well, or even a mix of greens.
    Serve the pizza with the chicken and salad and let everyone make a kind of taco or wrap out of it, adding the vinaigrette to the salad beforehand, or serving on the side.

    Grilled Pizza with Roasted Garlic Chicken and Citrus Vinaigrette

    For the pizza:
    1 batch pizza dough
    reserved garlic oil, or olive oil

    Raise dough as usual in recipe.  Separate into 8 balls.
    Roll out each dough ball on an unfloured surface to about 8-10 inches across.  Brush with garlic oil.  Grill over medium heat (I used a grill pan).

    Cook for a couple minutes on each side.  It’s ready to flip when it starts to bubble.

    Brush with the garlic oil.
    Keep warm in a tortilla keeper if desired.

    For the Chicken:
    4 chicken breasts, boneless and skinless
    1 1/2 T olive oil
    salt and pepper
    4 T roasted garlic paste

    Coat the chicken with the olive oil and season with salt and pepper.
    Grill over medium heat (again using a grill pan or outdoor grill) for about 4-5 minutes per side, or until cooked through.   Spread with garlic paste and et rest.  Cut into strips.

    For the Salad:
    8 cups baby spinach
    1 1/2 cups diced mozzarella cheese
    1 1/2 cups tomato wedges
    1/4 cup red onion, slivered
    1/3 cup freshly grated Parmesan

    Toss together.  Toss with vinaigrette or serve on the side.

    For the Citrus Vinaigrette:
    2 lemons (about 1/3 cup juice)
    1 orange (about 1/3 cup juice)
    1 shallot, diced
    1 1/2 cups olive oil
    1 tsp salt
    1/2 tsp black pepper

    Juice the lemons and orange.  Combine in a blender with shallot and salt and pepper.  With motor running, add the olive oil in a thin stream until creamy.  Adjust seasoning if needed.

    Recipe adapted from Michael Chiarello

     

     

     

     

    Poppyseed Salad with Lemon Marinated Chicken

    When my hubby asked what I want for dinner on Mother’s Day, I knew immediately what to pick.  This.  I’m a sucker for a good salad, and this one is amazing.
    Lemon zest is one of my favorite ingredients, and this chicken proves why.  While the lemon juice acts as the acid to really flavor and tenderize the chicken, the zest adds the flavor.
    This is a great make ahead meal too, since you could even make the chicken ahead of time and serve cold with the salad, and all of the salad components can be made ahead as well.
    And if you are participating in Bountiful Baskets, you might still have some of that amazing red leaf lettuce to use! (We ate all of ours lickety split) : )

    POPPYSEED SALAD WITH LEMON MARINATED CHICKEN
    For the Salad:

    Lettuce (I use red leaf, sometimes with a little romaine mixed in)
    Thinly sliced red onion
    Crumbled cooked bacon
    Cherry tomatoes, halved
    Sugared almonds, recipe below
    Lemon Marinated Chicken, recipe below
    Poppy Seed Dressing, recipe below

    Variations: You could also use green leaf, romaine, spinach, or a combination of a couple for the greens.  For a side dish salad, omit the chicken.  If you like cheese in your salad, try shredded swiss or mozzarella cheese.

    Sugared Almonds:
    Granulated sugar
    Almonds  I use sliced, but you could also use whole or slivered

    Put equal parts sugar and almonds in a pan and heat over medium high heat, stirring until sugar is melted and becomes amber colored.
    Spread out on a silicone mat to cool.  (I keep a container of these in the freezer to pull out for salads, no need to thaw)

    Lemon Marinated Chicken:

    1 1/2 lbs boneless, skinless chicken breast
    1 tsp kosher salt
    1/3 cup olive oil (If desired, you can omit the oil entirely, but it really isn’t going to absorb the oil.)
    1/3 cup lemon juice
    zest of 2 lemons
    3 garlic cloves, minced
    1 tsp black pepper

    Whisk everything but the chicken together then place the chicken in a zip top bag and pour marinade over. (This is optional, but I butterfly the chicken breast to make thinner pieces).
    Turn the chicken to make sure it is coated well and seal bag.  Place in the refrigerator and let marinade for 4 hours or more.
    Cook on grill or grill pan indoors.  Let rest for a few minutes, then cut in slices.  I serve it room temperature with the salad.

    Poppy Seed Dressing:  (Makes about 2 cups)
    2/3 cup sugar
    1 tsp salt
    1 tsp dry mustard powder (I LOVE Colman’s brand, it’s sold in the bright yellow tin, it’s the only mustard powder I use)
    1/3 cup red raspberry vinegar (or red wine vinegar)
    1/2 cup chopped white onion (about 1/2 a large onion)
    1 cup canola oil
    2 T poppy seeds

    Combine everything except the poppy seeds in a blender until combined.
    Stir in the poppy seeds.  If you don’t have a blender, just combine all except the poppy seeds and oil in a bowl, then add the oil in a steady stream while whisking.

    Recipe Source: Chicken marinade adapted from Ina Garten, Salad adapted from The Sisters Cafe

    Crispy Garlic Chicken

    I have a New Year’s resolution.  Let’s eat garlic.  All of us.
    And lots of it.  Do-able, right?
    My hubby and I may not agree completely on what the greatest foods are, but luckily enough he loves garlic as much as I do.  Good thing too, because I think we might need counseling if we didn’t agree on that one. : )  I use garlic in lots of recipes, but this one is definitely all about the garlic.
    It took me awhile of testing and not-so-tasty experiments until I finally got this one right.  But it was totally worth it.  You’ll see.
    CRISPY GARLIC CHICKEN
    Recipe by My Stained Apron
    1 1/2 to 2 lbs boneless skinless chicken breasts
    Oil for frying
    Batter:
    2/3 cup flour
    1/2 cup cornstarch
    1 tsp baking powder
    1 tsp baking soda
    2/3 cup cold seltzer water
    1/2 tsp salt
    Sauce:
    1 cup soy sauce
    1 cup sugar
    1/4 cup minced garlic
    1 T sesame oil
    1/2 to 1 tsp chili flakes (depending on how spicy you want it)
    2 T honey
    Make the sauce.  Whisk all sauce ingredients together in a pot and bring to a simmer over medium heat.  Simmer for a couple minutes then remove from heat.
    Cut the chicken into strips, 1/2 to 1 inch thick.
    Make the batter.  Whisk all batter ingredients together in a bowl until smooth.
    Heat a few inches of oil in a pot over medium high heat. (You want about 350 degrees).
    Working in batches, dip chicken in batter then carefully place in the oil.  Be careful not to overcrowd the pan.  Cook for a couple minutes, then flip and cook the second side.  Set on a wire rack set over a baking sheet while you finish frying the chicken.
    Warm the sauce and toss with the chicken (I use my big wok to do this).
    Serve hot.
    Crispy Garlic Chicken

    Ingredients

    • 1 1/2 to 2 lbs boneless skinless chicken breasts
    • Oil for frying
    • Batter:
    • 2/3 cup flour
    • 1/2 cup cornstarch
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 2/3 cup cold seltzer water
    • 1/2 tsp salt
    • Sauce:
    • 1 cup soy sauce
    • 1 cup sugar
    • 1/4 cup minced garlic
    • 1 T sesame oil
    • 1/2 to 1 tsp chili flakes (depending on how spicy you want it)
    • 2 T honey

    Instructions

    Make the sauce.
  • Whisk all sauce ingredients together in a pot and bring to a simmer over medium heat. Simmer for a couple minutes then remove from heat.
  • Cut the chicken into strips, 1/2 to 1 inch thick.
  • Make the batter.
  • Whisk all batter ingredients together in a bowl until smooth.
  • Heat a few inches of oil in a pot over medium high heat. (You want about 350 degrees).
  • Working in batches, dip chicken in batter then carefully place in the oil. Be careful not to overcrowd the pan. Cook for a couple minutes, then flip and cook the second side. Set on a wire rack set over a baking sheet while you finish frying the chicken.
  • Warm the sauce and toss with the chicken (I use my big wok to do this).
  • Serve hot.
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