Fusion Chicken Recipes

FRENCH FUSION BRAISED CHICKEN DINNER

Steps:

• Pull skin from chicken and trim away any fat. If using legs with thighs attached, cut into 2 pieces. Measure soya, Dijon, lemon juice and seasonings into a slow cooker. Stir to mix. Then add chicken, turning pieces to coat and place them bone-side up. Add carrots and push down into the sauce. Scatter potatoes over top.
• Cook until vegetables are done as you like and chicken reaches 165°F (74°C) , 3 to 4 hours on high or 5 to 6 hours on low. Serve in big shallow bowls with the broth spooned over top. Garnish, if you like, with sliced green onions, chopped coriander or parsley.

FUSION CHICKEN

Steps:

• In small bowl, combine water, hoisin sauce, preserves, sugar, and soy sauce.
• Grate 1 tsp.
• of orange rind and add to hiosin mixture; set aside.
• Peel and coarsely chop oranges, removing seeds.
• In bowl, toss oranges and cilantro and set aside.
• Cook chicken in large skillet in hot oil over medium heat for 5-7 minutes, until chicken is browned; drain.
• Pour hoisin mixture over chicken, bring to boil, then reduce heat and simmer, uncovered, about 8-10 min, or until chicken is tender and no longer pink.
• Remove chicken from skillet.
• Boil sauce gently, uncovered, about 5 minutes, or until reduced to 1/3 cup.
• Return chicken to skillet and heat through, turning once to coat with sauce.
• Serve with sauce spooned over top, orange mixture alongside chicken, and sprinkle of sesame seed, if desired.

MEXICAN THAI FUSION CHICKEN

Steps:

• Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
• Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

JOE'S FUSION CHICKEN PAD THAI

Steps:

• Bring a large pot of water to a boil.
• Season chicken with salt and black pepper; set aside.
• Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
• Coat the inside of a large skillet or wok with olive oil and place over high heat.
• Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
• Remove chicken and set aside in a bowl.
• Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
• Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
• Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
• Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
• Drain the noodles.
• Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
• Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
• Sprinkle with green onions to serve..

FUSION GRILLED CHICKEN

Steps:

• Combine dressing and sauce.
• Add chicken and marinate overnight.
• Grill over hot coals about 10 minutes per side.

KOREAN FUSION CHICKEN BURRITO

Steps:

• Preheat oven to 360 degrees F (182 degrees C).
• Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
• Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
• While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
• Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
• Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.