Guy Fieris Chicken Hash Recipes

GENERAL GUY'S CHINESE CHICKEN

Steps:

• For the sauce: Heat the sesame oil in a large saute pan over medium heat. Add the ginger-garlic paste and cook until fragrant, 1 to 2 minutes. Raise the heat to medium-high and add the chicken stock, soy sauce, orange juice, brown sugar, vinegar, mirin, orange zest and pepper flakes. Simmer for 8 to 10 minutes, stirring occasionally. Add the cornstarch slurry and stir until the sauce is thickened. Keep warm.
• For the chicken: With a mallet or a heavy pan, pound the chicken to an even 1/4-inch thickness. Add the chicken to a large resealable bag along with the soy sauce and ginger-garlic paste. Seal the bag and leave the chicken to marinate at room temperature for 30 minutes.
• Preheat the oven to 200 degrees F.
• Beat the eggs in a wide, shallow bowl. In a large plate mix together the flour, granulated garlic and ground ginger. In another plate, mix together the panko and sesame seeds. Sprinkle all three dishes with salt and pepper. Dredge the chicken first in the flour, then in the egg and lastly in the panko.
• Slick a large skillet with peanut oil and set over medium-high heat. In batches, fry the chicken until golden brown and cooked through, 3 to 4 minutes per side. As you go, keep cooked chicken warm in the oven on a wire rack set over a baking sheet.
• Slice the chicken into thick strips and arrange on a serving platter. Drizzle chicken with the sauce and garnish with sesame seeds and scallions.
• Pulse the garlic and ginger in a food processor. With the processor running, stream in the canola oil and process to a paste. (You'll need 4 tablespoons of the paste for the present recipe. Refrigerate remaining paste for up to a week.)

AIN'T NO THING BUTTA CHICKEN WING

Steps:

• In a medium bowl, combine all of the spices. Remove and reserve 2 tablespoons of the mixture. Rinse the wings and pat dry. Add the wings to bowl with the spice mixture and stir to coat well. Loosely cover and refrigerate for 1 to 2 hours.
• Preheat the grill to medium-high heat with direct and indirect heat or preheat the oven to 375 degrees F.
• For the grill: Cook the wings over direct heat until they are good and crispy, about 15 to 25 minutes. Turn them over and put them on indirect heat, turning frequently, as needed.
• Oven method: Line a baking sheet with a nonstick wire rack. Arrange the wings on the rack and bake them for 45 to 55 minutes, turning halfway through.
• While the wings are grilling, in a medium saucepan over medium-high heat, add the olive oil, garlic and jalapeno. Saute for 1 minute, stirring constantly. Add the reserved 2 tablespoons of the spice mixture and 12 ounces of hot sauce. Bring to a simmer, add the butter, vinegar and lime juice. Hold warm until ready to serve.
• When ready to serve, add the wings to a large serving bowl, pour in the sauce and toss.

BASIC ROASTED CHICKEN

Steps:

• Preheat the oven to 425 degrees F.
• Sprinkle the inside of the chickens liberally with salt and pepper. Stuff each bird with 3 sprigs thyme, 2 cloves garlic, the bay leaf, onion and lemon. As the chickens cook, this will help keep them moist and also flavor the bird from the inside.
• Using kitchen twine, tie the legs together of each bird, and then tuck the wing tips underneath each body so it cooks evenly. Place the birds on a roasting rack over a roasting tray then sprinkle them with salt and pepper.
• Place in the oven and roast for 15 minutes. Then reduce the temperature to 375 degrees F and cook until an instant-read thermometer inserted into the joint between the leg and thigh registers 165 degrees F, approximately 1 hour more. When the chicken is done, the skin will be crispy and golden and the juices of the chicken will run clear. Remove from the oven and allow to rest for 15 minutes before serving.

GUY FIERI'S CHICKEN HASH

Steps:

• In medium saute pan, add 2 ounces olive oil, onions, garlic, and peppers and saute until translucent.
• Add chicken and brown on all sides.
• Remove half of the onion and pepper mixture.
• Continue to cook chicken and deglaze with beer, water, and lime juice, salt and pepper, let simmer for 45 minutes until chicken begins to fall off the bone.
• Remove chicken, let cool. Remove bone and remaining skin, and shred with forks.
• In same saute pan, reduce mixture until thick.
• Remove mixture from the pan, add the remaining 2 ounces oil and potatoes and fry potatoes until crispy.
• Add onion and pepper mixture and shredded chicken. Flip to brown.
• Top with diced tomatoes and queso fresco.

GUY FIERI'S TURKEY/CHICKEN PATTY BURGERS

Steps:

• In a medium sauté pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
• Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 6 patties. (Usually take a small ramiken and cover with enough Saran Wrap to cover filling in order to form the patties into a circular shape). Cover and refrigerate for 30 minutes.
• In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.