SWEET AND HOT PEPPER CHICKEN, ASIAN-STYLE
Steps:
- In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
- In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.
REVERSE MARINADE, HOT AND SWEET PEPPER CHICKEN AND SHRIMP
Provided by Rachael Ray : Food Network
Time 26m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put the peppers under the broiler to blacken evenly all over; leave the oven door slightly ajar to allow steam to escape. (Alternatively char the peppers over an open flame on the stovetop.) Put the peppers in a bowl and cover with plastic wrap. Cool the peppers in order to handle, peel and seed.
- Preheat a grill pan or griddle pan over medium-high heat.
- Meanwhile, season the chicken with salt and pepper and dried herbs, and coat with a little extra-virgin olive oil. Season the shrimp with the seafood seasoning and toss with a little oil as well.
- Coarse chop and put the red sweet peppers in a food processor with the vinegar, chilies, garlic and about 1/4 cup extra-virgin olive oil and puree into a sauce.
- Grill the chicken 6 minutes on each side. Grill shrimp 3 minutes on each side. Toss the chicken and shrimp with the marinade and serve hot or cold or at room temperature.
CHEF JOHN'S NASHVILLE HOT CHICKEN
If you've never had Nashville Hot Chicken, we're talking about an ultra-crispy fried chicken doused with a cayenne-infused glaze, and by 'glaze' I mean melted butter and lard. For the record, I've never been to Nashville, so I can't tell you how authentic this is, but it works for me, and is fairly easy to pull off.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 10h
Yield 4
Number Of Ingredients 17
Steps:
- Toss chicken pieces with 1 tablespoon kosher salt. Transfer chicken to a bowl; cover and refrigerate overnight.
- Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hours.
- Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.
- Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.
- Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
- Transfer chicken to a rack to drain. Brush with the sauce on both sides.
Nutrition Facts : Calories 1114.9 calories, Carbohydrate 74.5 g, Cholesterol 258.2 mg, Fat 66 g, Fiber 3.3 g, Protein 53.9 g, SaturatedFat 22.8 g, Sodium 3754.8 mg, Sugar 7 g
BOBBY FLAY'S GARLIC AND HOT PEPPER MARINADE
On the recipe that I have, this marinade is used with New York Strip Steaks. They are marinated for 2 days and are turned once after the first day of marinating. Then salt and peppered and grilled. You can also reserve some of the marinade to serve over your steak.
Provided by Gingerbear
Categories Chicken
Time 45m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a mixing bowl.
- May be refrigerated up to one day before using.
Nutrition Facts : Calories 777.4, Fat 82.1, SaturatedFat 11.3, Sodium 11.2, Carbohydrate 12.4, Fiber 3.4, Sugar 1.9, Protein 2.6
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