"Recipes are meant to be shared"...Ann Thibeault

Monday, May 22, 2017

Honey Garlic Chili Chicken



Last night's dinner.

This was one of those spur of the moment dinners.
I had bought boneless chicken breasts on my
way to work, but had no idea what I was going to do with them.

Initially was thinking maybe Chicken Piccata 
with a side of pasta.

But at the last minute I decided I really wanted
something Chinese.

 Honey Garlic Chili Chicken 



Chicken

2 large boneless chicken breasts cut into 1/4" slices
1 tablespoon corn starch
2 tablespoons ShaoHsing 
1 teaspoon sesame oil


Tempura Batter

1 cup flour
1/4 cup corn starch
1  teaspoon baking powder
salt
pepper
soda water

Sauce

1/8 cup of water
1/4 cup brown sugar
1/2 cup honey
1 to 2 tablespoons oil
5 or 6 garlic cloves chopped
1 to 2  tablespoon rice vinegar
2 tablespoons Thai sweet chili sauce

Green onions 

Directions

Slice the chicken breasts into 1/4 inch slices
Mix with the Corn starch, ShaoHsing and sesame oil 
and leave to marinate for 20 to 30 minutes.

Heat water and add brown sugar. 
 Stir until sugar is dissolved.  Add honey.
Heat oil and add garlic.  
Cook until garlic starts to turn golden.  Don't burn.
Add the rice vinegar and the honey mixture and Thai Sweet chili sauce.  
 Simmer on low until sauce thickens. 

Heat oil in wok or large skillet.   350°F. 

Mix dry ingredients for batter.    Add the soda water.   
More or less depending on how thick you like your batter.  
I like a thin batter.   

Dip chicken pieces into batter, let some drip off before adding to hot oil.   
Cook until golden brown, turning once or twice.
Cook chicken in batches.  Drain on paper towels.   
When ready to serve, add the chicken to the sauce and toss to coat well.

Finish with chopped green onion and serve with rice. 

Friday, May 19, 2017

Butter Chicken


Dinner tonight was quick and easy.
The recipe for Butter Chicken (Christine Smart)
 comes from a Cookbook titled 
"Apples Under the Bed" Recollections and Recipes from B.C. Writers and Artists.

I bought the cookbook in a little Thrift Shop. Brand new for $1.00. 
I bought it because of the title.

Unlike most curries that take a long time to make, especially Butter Chicken,
 which needs to be marinated. this one is very quick. 


This Butter Chicken was ready in an hour from start to finish. 

 In fact if I hadn't made some adjustments, 
it could have been ready in less than half an hour.

Butter Chicken

Adapted from Christine Smart's Butter Chicken found in
"Apples Under the Bed - Recollections and Recipes from B.C.
Writers and Artists"

I made a few changes.

NOTE: Highlighted in RED indicates original recipe.

Recipe called for chicken breasts, boneless cut into 1" pieces.

I used 6 drumsticks, which I skinned.

Melt 1 tablespoon butter in heavy skillet (with lid)
and saute a small chopped white onion (not in original recipe) .
When soft, add 2 to 3 minced garlic cloves,
4 black cardamom pods, 1/2 teaspoon paprika, 1/4 teaspoon cayenne
pepper ( or more to taste), 1 teaspoon coriander, 1 teaspoon
ground cardamon, 1 teaspoon cumin and 1 teaspoon garam masala 
Salt and Pepper.
Add the chicken, cook for a few minutes, turning to coat with
spices. Add about one cup of chicken broth (original recipe used
water) , and a squirt of tomato paste. Cover and simmer until
chicken is tender. Less time if using chicken breasts. 
Add about 1/2 cup of cream.  (More if you prefer).

Top with some chopped cilantro (not in original recipe) and serve

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