Tag: fried

Posted on » by Dana & Nancy » Theme:

Korean Fried Chicken Tacos with Sweet Slaw and Queso Fresco

Korean Fried Chicken Tacos

Check recipe link for the original recipe.  I have posted my adapted recipe.

Korean Fried Chicken Tacos with Sweet Slaw and Queso Fresco
Recipe adapted from Half Baked Harvest

Ingredients:

Korean Fried Chicken
2 cloves garlic, finely minced or grated
3 tablespoons soy sauce
3 tablespoons gojujang (Korean chile paste)
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey
2/3 cup flour
1 tablespoon cornstarch
1 pound chicken breast or thighs, cut into bite size pieces

Sweet Crunchy Asian Slaw
bag cole slaw mix
1 jalapeno, seeded and diced
1 clove garlic, minced or grated
1 tablespoon soy sauce
1-2 tablespoons honey
2 tablespoon rice vinegar
1 teaspoon sesame oil
1 lime, juiced
black pepper, to taste

Topping
4-8 warmed corn or flour tortillas or hard shell tacos
queso fresco
fresh cilantro

Directions:

To make the slaw:
In a medium bowl mix together cole slaw mix, pepper, garlic, soy sauce, honey, rice vinegar, sesame oil, lime juice and black pepper. Toss well to combine and place in the fridge until ready to use, but no longer than a few hours or the cabbage will get soggy.

Make the Chicken:
In a large bowl mix together minced or grated garlic, soy sauce, gojujang, rice vinegar, sesame oil and honey. Set aside.

Heat a few inches of oil in a heavy bottom high sided skillet or pot to 350 degrees F.

Whisk flour, cornstarch, and 2/3 cup water in another bowl. Add chicken chunks and toss. Working in batches, fry chicken until golden, 6–8 minutes. Drain on paper towels. Return oil to 350 degrees F. Fry chicken a second time until crisp, 6–8 minutes more. Drain on paper towels. Add the chicken to the bowl with the sauce and toss well.

To Assemble:
Divide the chicken among the warmed taco shells. Top with slaw. Add the cilantro and queso fresco.

 

 

 

Posted on » by Dino » Theme:

Korean Fried Chicken

From Saveur

Ingredients

  • Canola oil, for frying – I used peanut oil
  • 5 cloves garlic
  • 1 (1½”) piece peeled ginger
  • 3 tbsp. soy sauce
  • 3 tbsp. gojujang (Korean chile paste)
  • 1½ tbsp. rice vinegar
  • 1 tbsp. Asian sesame oil
  • 1 tbsp. honey
  • ⅔ cup flour
  • 1 tbsp. cornstarch
  • 16 chicken wings (about 1¾ lbs.)
  • 1/4 cup peanuts, crushed

Instructions

  1. Pour oil into a 6-qt. pot to a depth of 2″. Heat over medium-high heat until a thermometer reads 350˚.
  2. Chop garlic and ginger in a food processor. Add soy, gojujang, vinegar, sesame oil, and honey; purée. Put sauce into a bowl.
  3. Whisk flour, cornstarch, and ⅔ cup water in another bowl. Add chicken; toss.
  4. Working in 3 batches, fry chicken until golden, 6–8 minutes. Drain on paper towels.
  5. Return oil to 350˚. Fry chicken until crisp, 6–8 minutes more. Drain again.
  6. Toss chicken in sauce.
  7. Dust with crushed peanuts.

SERVES 2-4

I added the crushed peanuts because that’s how Hell’s Chicken in NYC serves their wings and I just can’t get enough of them.

Posted on » by Dana & Nancy » Theme:

Natchitoches Meat Pies

Emeril Lagasse, 2005
Emeril Live, courtesy of foodnetwork.com

Ingredients:
Vegetable oil, for frying
1 teaspoon vegetable oil
1 pound ground round beef
1/2 pound ground pork
1 cup chopped onion
1/4 cup chopped green onions
1/2 cup chopped green peppers
1/2 cup chopped celery
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon Essence, recipe follows
1/4 teaspoon cayenne
2 tablespoons chopped garlic
1 tablespoon all-purpose flour plus 3 cups
1 cup beef stock
1 1/2 teaspoons salt
3/4 teaspoon baking powder
6 tablespoons vegetable shortening
1 egg
3/4 cup milk

Directions:
Pour oil into a large stockpot or fryer to a depth of 4 to 5 inches. Preheat oil to 370 degrees F.

Heat a large saute pan, over medium-high heat and add 1 teaspoon of vegetable oil. When the oil is hot, add the beef and pork and cook, stirring, for 5 minutes or until there is no pink left in the meat. Add the onions, peppers, celery, salt, pepper, Essence and cayenne. Stirring often, cook the mixture until the vegetables are wilted, about 8 minutes. Add the garlic and cook 2 minutes longer. In a small bowl stir 1 tablespoon of flour into the beef stock until it dissolves, making a slurry. Add the slurry to the meat mixture. Bring mixture to a simmer, stirring until the mixture thickens slightly. Remove from the heat and cool completely.

In a mixing bowl, sift the remaining 3 cups flour, salt and baking powder together. Using a fork or a pastry blender, cut the shortening into flour mixture, until it resembles a coarse texture. In a small mixing bowl, beat the egg and the milk together. Work the egg mixture into the dry ingredients until you achieve a thick but workable dough.

Form the dough into a ball and cut into 24 equal pieces. Dusting each piece with a little flour, roll each piece into a 2 to 3-inch round. Place 2 tablespoonfuls of the meat mixture slightly off center. Fold it over to make the edges meet and crimp with a fork.

Place the meat pies in the hot oil and fry until golden brown, about 3 minutes. Remove the pies from the oil and drain on a paper-lined plate and season lightly with Essence. Serve immediately.

Emeril’s ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.