Easy Zippy Chicken Tidbits Recipes

BREADED CHICKEN BALLS WITH LEMON GLAZE

Steps:

• Slice the breasts into about 1-1/2-inch cubes (or smaller) then place in a large bowl.
• Toss the chicken strips with 2 tablespoons soy sauce and 1/2 teaspoon salt; cover and chill for 20 minutes.
• For the batter; in a small bowl beat the eggs with 1/4 cup cornstarch, baking powder and pinch white pepper.
• Heat 2 cups vegetable oil in a wok to 350 degrees F.
• Using clean hands completely coat/toss the chicken with the cornstarch batter.
• Place chicken in the hot oil and fry (in batches) until browned and cooked through; set aside to a large serving plate and tent loosely with foil to keep warm while making the lemon sauce.
• For the lemon glaze; in a medium bowl combine 1/3 cup sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice, 3/4 teaspoon salt and food coloring (if using) mix until combined then add in the peeled lemon slices.
• Heat 2 tablespoons oil in the wok and slowly stir in the lemon glaze mixture; cook stirring until the glaze is clear (at this point you can remove the lemon slices or leave in the sauce).
• Drizzle the glaze over the chicken.
• Place fresh lemon slices on top if desired.
• Serve with cooked rice.

ZIPPY CHICKEN ENCHILADAS

Steps:

• Spread about 2 tablespoons of beans on each tortilla. Combine soup and sour cream; stir in chicken. Spoon 1/3 to 1/2 cup down the center of each tortilla; top each with 1 tablespoon cheese. , Roll up and place seam side down in a greased 13x9-in. baking dish. Pour enchilada sauce over top; sprinkle with the onions, olives and remaining cheese. , Bake, uncovered, at 350° for about 35 minutes or until heated through. Just before serving, sprinkle lettuce around enchiladas if desired. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

JAPANESE-STYLE CRISPY FRIED CHICKEN TIDBITS

Steps:

• In a bowl combine eggs with cayenne *or* black pepper, salt sugar, garlic powder, ginger powder, sesame oil, soy sauce and bouillon powder; mix well to combine.
• Add in chicken cubes and toss to coat with the mixture.
• Cover and refrigerate for 35 minutes.
• Remove from refrigerator and add in the potato starch and rice flour; mix well to combine.
• In a large skillet, wok or deep fryer heat oil to 365 degrees.
• Place chicken (cooking in batches) in hot oil and fry until golden brown.
• drain on paper towels.

CHOCOLATE TIDBITS

Steps:

• Combine butter, milk, and sugar in a heavy bottomed saucepan and over medium-high heat bring just to the boil.
• Remove from heat.
• Add remaining ingredients to the pot and stir until completely combined.
• Drop by heaping teaspoonfuls onto waxed paper lined cookie sheets, and allow to cool for at least one hour at room temperature.
• Store in an airtight tin at room temperature for up to week, or freeze for up to a month, defrost at room temp for several hours before serving.
• (Not that they have ever lasted that long in my house).

SMOKED SALMON TIDBITS

Steps:

• Chop/grind salmon fine; mash cheese and add to fish with sour cream/French dressing.
• Add 1- 2 drops Tabasco/Worcestershire sauce.
• Add seasonings.
• Form small patties 1" diameter.
• Sprinkle with finely chopped dill.