Pollodiablogarlickyspicydeepfriedchicken Recipes

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POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)



Pollo Diablo (Garlicky, Spicy, Deep-Fried Chicken) image

From Diner, Drive-ins and Dives, cookbook. Recipe courtesy of Eve Collins of Chino Bandido, Phoenix,AZ

Provided by mightyro_cooking4u

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1/4 cup garlic, minced
1 teaspoon onion, yellow, minced
1 tablespoon green onion, white and green parts, minced
1 pinch red pepper flakes, crushed
1/2 teaspoon black pepper, freshly ground
1/2 serrano pepper, stemmed, seeded and minced
1/2 jalapeno pepper, stemmed, seeded and minced
1 pinch garlic salt
1 pinch garlic powder
corn oil, for deep frying
3/4 cup egg white (from about 6 eggs)
2 chicken breasts, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
2 chicken thighs, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
1/8 teaspoon garlic salt
1/8 teaspoon black pepper, freshly ground
3 cups cornstarch
2 tablespoons hot chili oil, divided
2/3 cup green onion, white and green parts, chopped
1 pinch garlic salt

Steps:

  • Combine all of the ingredients for the garlic mixture in a small bowl.
  • Heat about 5 inches of oil in a deep, heavy-bottom pan or deep fryer until a deep-fry thermometer reads 375 degrees. Line a plate with paper towels.
  • In a medium bowl, beat egg whites with a hand held mixer until frothy. Add the chicken pieces, turning to coat each piece evenly. Season with garlic salt and black pepper and stir to distribute.
  • Put the cornstarch in a shallow bowl. Lift the chicken from the egg whites, letting the excess liquid fall back into the bowl. Dredge the chicken pieces in the cornstarch, turning to coat evenly.
  • When ready to fry, pick up about half the chicken in handfuls and transfer from hand to hand to shake off most of the cornstarch. Carefully add the chicken to the oil. After 10 to 15 seconds, stir , or shake the deep-fry basket, to make sure the pieces aren't sticking together. Fry until the chicken floats to the top of the oil and is light brown, 3 to 5 minutes. (The chicken should appear somewhat dry, not oily, when lifted from the oil.) Drain on the paper towels. Repeat with the remaining chicken.
  • Heat a wok or skillet over medium to high heat and add 1 T of the hot chili oil and 1 t of the sesame oil. Add half the garlic mixture and half the green onions and stir-fry, taking care not to let the garlic brown. Add half the fried chicken and toss to coat wiith the sauce. Season with the garlic salt and toss once more. Repeat with the remaining ingredients and chicken.
  • Serve.

Nutrition Facts : Calories 634.7, Fat 14.1, SaturatedFat 4, Cholesterol 85.9, Sodium 170.4, Carbohydrate 92.8, Fiber 1.7, Sugar 1, Protein 29.4

CHICKEN IN GARLIC SAUCE - POLLO AL AJILLO



Chicken in Garlic Sauce - Pollo al Ajillo image

Provided by Daisy Martinez

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 8

12 large chicken thighs (about 4 pounds; see Note)
Fine sea or kosher salt
Freshly ground black pepper
1/4 cup canola oil
10 cloves garlic, sliced
2 teaspoons chopped fresh thyme leaves
1/2 cup dry sherry
1/2 cup chicken broth, homemade or canned

Steps:

  • Wash the chicken thighs and pat them dry with paper towels. Season the chicken generously with salt and pepper. Heat the oil in a large heavy skillet over medium-high heat. Add as many of the chicken thighs, skin side down, as will fit without touching.
  • Cook until the skin is golden brown, about 10 minutes. Flip the chicken pieces and cook until the other side is golden brown, about 5 minutes more.
  • Remove the pan from the heat and spoon off all but about 2 tablespoons of the fat, leaving all the lovely brown bits behind. Return the pan to low heat, stir in the garlic and thyme and cook until the garlic starts to turn golden, about 1 to 2 minutes. Pour in the sherry, increase the heat to medium and bring to a boil. Let it boil a minute or 2, then return the chicken to the pan skin side up. Reduce the heat to low, pour in the chicken stock and bring to a simmer. Cover the pan tightly and cook 20 minutes. Flip the chicken pieces (or rotate them top to bottom if using a smaller pan) and cook until the chicken is very tender, about 20 minutes. Serve hot.
  • Note: If you like a mix of white and dark meat, substitute a 4-pound chicken cut into 10 pieces. Let the thighs, drumsticks, and wings cook in the sauce for 15 minutes before adding the browned breast pieces. If you'd like to use all white meat, cut the breasts in half crosswise, brown them as described above, but let the sauce cook down 10 to 15 minutes before adding the chicken breasts.

POLLO AL DIABLO



Pollo Al Diablo image

Make and share this Pollo Al Diablo recipe from Food.com.

Provided by FloridaGrl

Categories     Poultry

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breast halves
1/2 cup hot sauce
1/2 cup ketchup
1 cup sour cream
1/4 teaspoon paprika
1/4 cup honey
1/4 teaspoon ground cumin
1/2 cup vegetable oil or 1/2 cup peanut oil

Steps:

  • In a bowl, mix hot sauce,honey, and sour cream until well blended. Add paprika, cumin and ketchup and beat vigorously until sauce is well blended and smooth,.
  • Marinate the chicken in half the sauce for at least 2 hours in the refrigerator. Heat a heavy skillet or grill coated with vegetable oil. Brown breast halves on both sides in oil until cooked through(about 15 minutes).
  • Heat rest of sauce and serve with the chicken.

Nutrition Facts : Calories 656.1, Fat 41.8, SaturatedFat 11.7, Cholesterol 128, Sodium 1226.2, Carbohydrate 28.1, Fiber 0.3, Sugar 24.7, Protein 43.5

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