TWICE-FRIED CHICKEN
Chef Michael Solomonov fries his famous chicken Korean-style! That means it's thinly battered, then fried twice for an extra-crunchy crust with very juicy meat. (Note: The double-frying method also means the the first fry can happen up to a day in advance before serving.)
Provided by Michael Solomonov
Categories main-dish
Time 5h20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Cure chicken: In a large bowl, add salt and mustard and onion powders, and combine until well blended. Add the chicken pieces and get in there with your hands to coat each piece well. Put the coated pieces of chicken on a baking sheet lined with parchment paper, keeping the skin intact; lightly cover with parchment paper or plastic wrap. Refrigerate for at least 4 hours or up to overnight.
- Bring the cured chicken to room temperature. (You don't want to fry ice-cold chicken, because it won't cook all the way through, plus it will chill the frying oil.) Meanwhile, make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
- Heat oil: Clip a candy or deep fry thermometer onto a large, heavy pot. Add enough canola oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it reaches 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
- First fry: Starting with the dark meat, use tongs to pick up each piece and allow the excess batter to drip off. Gently swirl the tip of the chicken in the oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 10 minutes.Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them with the spoon; try not to tear the delicate crust!
- After 10 minutes, use the slotted spoon to transfer the chicken pieces to drain on a wire rack or paper towels on a baking sheet. The chicken will not be fully cooked-there's a second fry. Let the chicken rest, 15-20 minutes. Meanwhile, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead and refrigerated; bring it back to room temperature before the second fry.) Second fry: When the oil is hot, fry the chicken pieces again, this time for 4 minutes or until golden brown and crispy.
- Use the slotted spoon to transfer the chicken pieces to a clean wire rack set over a paper towel-lined baking sheet. Let cool for 5-10 minutes, then serve. (Note: Frying oil can be reused several times for frying chicken. Cool the oil completely, then pour through a fine-mesh strainer into a clean jar. Cover and store in the refrigerator for up to two weeks.)
BONNIE'S TWICE COOKED OVEN FRIED CHICKEN
This is my sisters recipe and it is our absolute favorite fried chicken. Prep time includes soaking the chicken The weight for the cicken is approximate. I just use a whole cut up chicken
Provided by wicked cook 46
Categories Chicken
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Soak chicken in cold salted water for an hour.
- Remove and pat dry.
- Combine all ingredients in a bowl or bag.
- Toss in chicken and coat well.
- Put about an inch of oil in heavy pan .
- fry chicken for about 10 minutes on each side to brown.
- Place on a foil lined baking sheet.
- Bake at 350 F approximatly 25 minutes or until juices run clear.
Nutrition Facts : Calories 985.2, Fat 63, SaturatedFat 17.9, Cholesterol 310.5, Sodium 872.7, Carbohydrate 19.7, Fiber 1.8, Sugar 0.1, Protein 80
TWICE-COOKED MOCK TANDOORI CHICKEN
The chicken recipe here, a kind of mock tandoori chicken, mitigates the bane of chicken grilling (or, for that matter, broiling), the roaring flame-up. By braising the chicken first, you effectively remove just about all the surface fat, practically eliminating the risk of setting the pieces on fire. This same treatment would work nicely with fatty lamb, like chunks of shoulder or even shanks, which without the initial braising would be just about impossible to grill.
Provided by Mark Bittman
Categories dinner, main course
Time 2h
Yield 4 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 300 degrees. Put chicken in a deep roasting pan.
- Put oil in a large skillet over medium-high heat. Add onions, sprinkle with salt and pepper and cook, stirring occasionally, until they soften and begin to color, about 2 minutes. Add garlic and ginger; cook and stir 2 minutes more. Stir in the ground spices and cook until just fragrant, no more than a minute. Stir in the yogurt, then spread mixture over chicken. Cover and put in oven; bake until chicken is just cooked through, about 1 1/2 hours. (You can prepare chicken up to a day ahead; if you are not going to grill or broil immediately, put whole pan in refrigerator after it cools down a bit.)
- Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Remove chicken from yogurt sauce, scraping away any excess.
- Grill or broil over direct heat, turning once or twice, until skin is crisp and charred and meat dries out a bit, about 15 minutes total. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 26 grams, Carbohydrate 11 grams, Fat 42 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 12 grams, Sodium 820 milligrams, Sugar 7 grams, TransFat 0 grams
TWICE COOKED BARBECUED CHICKEN
This way of barbecuing chicken helps to avoid the last minute hassles of long cooking times when entertaining. the chicken is first marinated, then cooked or almost steamed in an aromatic barbecue sauce, and finally, right before serving it is barbecued until the skin becomes crisp and dark brown. This way of cooking helps to keep the bird moist on the inside and golden brown on the outside!
Provided by MarieRynr
Categories Whole Chicken
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare the marinade by combining all ingredients for marinade and whisking to combine. Taste for seasoning. Arrange the chicken pieces in a large shallow, non-aluminum pan and pour the marinade evenly over, turning to coat. Cover and refrigerate for 2 to 4 hours, turning occasionally. Make sure the marinade covers all the chicken.
- Preheat the oven to 375°F/160°C Remove the chicken from the marinade and pour all the marinade into a small saucepan. Place the chicken in a roasting pan large enough to hold it all in a single layer. Cover the pan tightly with foil wrap and bake about 35 minutes, until the juices run clear when a thigh is pierced.
- Remove from the oven and add the juices to the marinade. Place marinade over medium high heat and bring to a boil, boiling for 7 to 10 minutes, or until reduced to a glaze.
- Prepare charcoal grill or gas grill for medium high heat grilling about 3 inches from fire.
- Place the chicken on the grill rack and grill, basting with the glaze, turning once, for 10 to 15 minutes, or until the skin is very crisp and brown.
- You can prepare this recipe right up to the grilling time, up to 6 hours ahead. Refrigerate. Take out of fridge about half an hour before you want to grill it and then proceed as in recipe. The sauce may be refrigerated and then re-heated just before grilling.
Nutrition Facts : Calories 1184.8, Fat 79.9, SaturatedFat 22.8, Cholesterol 396.9, Sodium 1402.8, Carbohydrate 8.1, Fiber 0.3, Sugar 4.9, Protein 100.2
TWICE-COOKED LEMON CHICKEN
Make and share this Twice-Cooked Lemon Chicken recipe from Food.com.
Provided by Feast Your Eyes
Categories Chicken Thigh & Leg
Time 1h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Wash chicken and pat dry with paper towels.
- Pierce each chicken piece with the tip of a sharp knife (one or two 1/2-inch slits) - This will allow the marinade to better-permeate the chicken. Set aside.
- Place lemon juice, sherry, lemon zest (3 tablespoons), thyme, rosemary and garlic in a small mixing bowl, whisk to combine.
- Pour the marinade into a gallon-size resealable plastic bag; add the chicken; squeeze out the air and seal the bag. Refrigerate to marinate for two hours, turning once.
- Meanwhile, combine the flour, salt, paprika, onion powder, and black pepper in a brown paper lunch bag.
- Remove chicken thighs from the marinade; reserve 4 tablespoons and dispose of the remaining.
- Add each piece of chicken (one-at-a-time) to the flour mixture; seal the bag and shake to coat evenly.
- In a large, heavy-bottom skillet, heat the oil over a medium-high flame. Add each coated chicken thigh - without over-crowding - fry until browned, about 10 to 15 minutes.
- Preheat oven to 350 degrees F.
- Lightly coat the bottom of a 9x13 casserole dish with a no-stick cooking spray. Arrange the browned chicken in the casserole dish and sprinkle with the brown sugar. Scatter the capers around the chicken pieces.
- Mix the broth with the reserved marinade; pour over the chicken. Top each thigh with a lemon slice.
- Bake chicken for about 20 to 30 minutes, or until the juices run clear and the meat is tender.
- Remove from oven and let the chicken rest, covered in foil, for 10 minutes before serving. Transfer chicken and capers to a warmed serving platter; sprinkle with scallions and the remaining lemon zest.
- Pour the juices from the casserole dish into small serving bowl; skim the fat off the top. Serve the juices on the side with fluffy white rice and a tossed green salad.
Nutrition Facts : Calories 449.6, Fat 21.4, SaturatedFat 3.1, Cholesterol 57.3, Sodium 489.8, Carbohydrate 46.1, Fiber 2.7, Sugar 21, Protein 17.1
TWICE COOKED CHICKEN
Make and share this Twice Cooked Chicken recipe from Food.com.
Provided by Lori 13
Categories Whole Chicken
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Rub chicken all over with salt. Rinse. Place in pot over a pot filled with water.
- Add the jujubes.
- Steam 3 hours, replenishing water often.
- Remove skin. Flake meat.
- Mix with jujubes, any acumulated juices and soy sauce in bowls.
- YUM!
Nutrition Facts : Calories 732.1, Fat 51.3, SaturatedFat 14.7, Cholesterol 255.4, Sodium 7311.7, Protein 63.3
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