Poultry Essentials Spicy Fry Sauce Recipes

Steps:

• In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
• Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
• Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
• In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.

Steps:

• 1. PREP/PREPARE
• 2. THE SAUCE
• 3. Gather your ingredients (mise en place).
• 4. Place all the ingredients for the sauce in a small pan over medium heat.
• 5. Bring up to a light simmer, allow to cook for 5 minutes, then cover and reserve.
• 6. Chef's Note: Lower the heat just enough to keep it warm, but there should be no movement in the pan.
• 7. Chef's Note: You could make this sauce a day or two in advance, and then warm it up when it's needed.
• 8. THE CHICKEN
• 9. Gather your Ingredients (mise en place).
• 10. Combine the cornstarch (or arrowroot powder), with the salt & pepper in a small bowl, and reserve.
• 11. Cut the chicken into small bite-sized pieces, and pat dry.
• 12. Toss the chicken with the coating.
• 13. Add the grapeseed oil to a large skillet over medium heat.
• 14. When the oil begins to shimmer, add the coated chicken.
• 15. Chef's Note: We don't want to crowd the chicken, so if you have a smaller pan, cook the chicken in two batches.
• 16. Gently cook the chicken, turning occasionally, until cooked, and the pieces begin to turn a golden brown, about 6 - 8 minutes.
• 17. PLATE/PRESENT
• 18. Add the chicken to a plate of rice, and then drizzle some of that yummy sauce over the top. Enjoy.
• 19. Keep the faith, and keep cooking.

Steps:

• Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

Steps:

• Combine all eight ingredients and mix very well. Place in airtight glass jars (no plastic). Shake well before using. This is nice in 1/2 pint sized jars to give as gifts.