POULTRY ESSENTIALS: SPICY ANYTHING CHICKEN SAUCE
This recipe is all about the sauce . Use it on any chicken... thighs, legs, breasts, bone-in or boneless, skin-on, or skinless, chopped up, or whole. It is the sauce that makes the big difference, and it is a really BIG difference. The reason I choose a recipe for cubed chicken is that I wanted to give you a something to use...
Provided by Andy Anderson !
Categories Other Sauces
Time 45m
Number Of Ingredients 19
Steps:
- 1. PREP/PREPARE
- 2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
- 3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
- 4. Gather your ingredients (mise en place).
- 5. Cut up the chicken into bite size pieces.
- 6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
- 7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
- 8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
- 9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
- 10. Remove from the pan and drain on paper towels.
- 11. THE SAUCE
- 12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
- 13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
- 14. I wanted a bit more heat, so I added some red pepper flakes.
- 15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
- 16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
- 17. PLATE/PRESENT
- 18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
- 19. Keep the faith, and keep cooking.
SPICY GARLIC LIME CHICKEN
A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.
Provided by C. PEREZ
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Skillet
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts.
- Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.
Nutrition Facts : Calories 220.1 calories, Carbohydrate 2.4 g, Cholesterol 83.7 mg, Fat 10.7 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 4.5 g, Sodium 554.7 mg, Sugar 0.6 g
POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE
This is an excellent sauce for dipping or dunking chicken tenders in, or drizzling over thighs, legs, breasts; even, the whole dang chicken. You control the heat by adjusting the sriracha sauce and the red pepper flakes. I finished it up in the early morning hours, and sauced up some chicken tenders, and thighs... Ah, spicy...
Provided by Andy Anderson !
Categories Other Sauces
Time 30m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. You will need a medium saucepan to make this recipe, or a slow cooker.
- 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
- 4. Gather your ingredients (mise en place).
- 5. COOKING ON THE STOVETOP
- 6. Add the ingredients to a saucepan over medium heat.
- 7. Stir until the mixture comes to a simmer, about 5 minutes.
- 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
- 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
- 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
- 11. Whatever method chosen, properly store in the fridge until needed.
- 12. PLATE/PRESENT
- 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
- 14. Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY BAKED CHICKEN BREASTS
This is a very easy recipe to make, and you probably have all the ingredients you need, right there hiding in your pantry, and refrigerator. It is spicy, but not overly so... And comes together in under 30 minutes. If you are looking for a quick, spicy chicken recipe with great presentation, look no further. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson ! @ThePretentiousChef
Categories Chicken
Number Of Ingredients 14
Steps:
- PREP/PREPARE
- For this recipe, you will need a rimmed baking sheet, lined with parchment paper, and a wire rack. The rack is optional; however, it gives the chicken a crisper crust on the bottom.
- Brining the Chicken: There are times when brining is not necessary, and other times when it is advisable. When I oven back chicken, I usually brine. A standard brine for boneless, skinless chicken breast would be about 2.5 tablespoons of salt dissolved into a quart of cold water, then immerse the breast for about 45 minutes, but no more. FYI: I you do choose to brine the chicken, then do not add the salt to the spice rub.
- Gather your ingredients (mise en place).
- Add all of the ingredients together for the spice rub, and reserve.
- Place a rack in the middle position, and preheat the oven to 425f (220c).
- Cut the chicken in half, lengthwise.
- Coat with the grapeseed oil, and sprinkle the spice rub on both sides of the chicken.
- Place on a parchment-lined baking sheet, fitted with a wire rack (if using).
- Place into the preheated oven, and bake until cooked through, and the spices are nice and brown, about 18 - 22 minutes.
- PLATE/PRESENT
- Rest the chicken for about 5 minutes, then slice and serve. Enjoy.
- Keep the faith, and keep cooking.
POULTRY ESSENTIALS: SPICY GARLIC CHICKEN
This is an easy/peasy recipe to make, and if you have a chicken breast lurking about your fridge or freezer, you probably have everything else you need to make this yummy recipe. The peppers and hot sauce give it a bit of a spicy kick... but not too much. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Chicken
Time 30m
Number Of Ingredients 13
Steps:
- 1. PREP/PREPARE
- 2. If you have a skillet that is large enough to hold all the ingredients, you can cook it up a single pan.
- 3. Gather your ingredients (mise en place).
- 4. Cut the chicken into strips or cubes, and sprinkle with a bit of salt and pepper.
- 5. Add the butter to a skillet over medium heat.
- 6. When the butter has melted, toss in the chicken.
- 7. Turn once or twice until cooked, and starting to brown, about 4 - 5 minutes.
- 8. Remove the chicken and reserve.
- 9. Toss in the garlic and cook until fragrant, about 30 seconds.
- 10. Add the red pepper, paprika, and hot sauce, then cook for an additional 30 seconds.
- 11. Add the chicken stock and scrape the bottom of the pan with a wooden spoon to blend the fonds in with the sauce.
- 12. Bring up to a simmer. When the sauce begins to reduce, about 2 - 3 minutes, return the chicken to the pan, and toss to coat the chicken with the sauce.
- 13. Do a final tasting for proper seasoning.
- 14. PLATE/PRESENT
- 15. Serve up with a nice side, like mac & cheese, or maybe over some steamed rice. Enjoy.
- 16. Keep the faith, and keep cooking.
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