Ken Homs Grilled Soy Mustard Chicken Recipes

KEN HOM'S CLASSIC KUNG PAO CHICKEN

Steps:

• In a medium bowl, combine chicken, egg whites, 1 teaspoon of the salt, 1 tablespoon of the sesame oil and 2 tablespoons of the cornstarch. Mix well.
• Place a large wok over high heat until hot. Add peanut oil. When oil is very hot, remove wok from heat and immediately add chicken pieces, stirring to keep them from sticking. When the pieces are white on all sides, after 2 to 3 minutes, drain them and all the oil through a stainless-steel colander in a heatproof bowl. Reserve 5 tablespoons of the oil, and discard remainder.
• In a small bowl, combine remaining 1 tablespoon cornstarch with 1/3 cup water; mix well and set aside. Reheat wok with reserved oil. When very hot, add chiles and stir-fry until slightly blackened. Add peanuts, garlic, scallions and ginger, and stir-fry until lightly browned.
• Add chicken pieces, stock, rice wine, soy sauce, sugar, vinegar, remaining 1 teaspoon salt and remaining 2 tablespoons sesame oil. Mix well, and stir in cornstarch mixture. Stir-fry for 2 minutes, then reduce heat to low and let mixture sit for 2 to 3 minutes. Mix again, and serve.

KEN HOM'S GRILLED SOY MUSTARD CHICKEN

Steps:

• With a sharp knife trim all the fat from the chicken. Place the pieces on a platter.
• In a blender or a small-capacity food processor mix the soy sauce, mustard, garlic, fresh coriander, parsley, sesame oil, olive oil, orange zest and ginger to make a rough paste. With a spatula spread this paste evenly over the surface of each chicken thigh. Cover with plastic wrap, refrigerate and marinate one and a half hours.
• A half-hour before you are ready to grill the chicken, remove it from the refrigerator. Preheat a grill or broiler.
• Grill the chicken, turning it once, until it is brown and fairly firm to the touch, 15 to 20 minutes total cooking time. Alternatively, the chicken can be broiled in a preheated oven broiler. Serve at once.

GRILLED MUSTARD CHICKEN WITH CREAMY WALNUT SAUCE

Steps:

• Preheat the grill to medium low.
• Place the walnut cream sauce ingredients in a blender and blend on high until everything is smooth and creamy. Season to taste with salt and pepper.
• Rub the chicken legs evenly with the mustard. Sprinkle the chicken with sea salt, parsley, and thyme. Place the chicken legs skin side up on the bbq and let them grill for 15 minutes. Flip the chicken legs over and let them cook for another 5-8 minutes, or until the chicken reaches an internal temperature of 165 degrees.
• Toss the green beans with olive oil and sea salt. Pop them on the grill once the chicken has been on for 15 minutes. Let them grill for 5-8 minutes, or until they are tender but still crisp and they have many have grill marks on them. Toss them with dijon mustard and serve immediately.
• To serve, drizzle the chicken with the walnut mustard sauce and sprinkle some chopped walnuts over the top and the green beans on the side.

KEN HOM'S STIR-FRIED CHICKEN WITH CHILLIES & BASIL

Steps:

• Heat a wok or large frying pan until it is very hot, then add 1 tbsp of the oil. When it is very hot, add the chicken and stir-fry over a high heat for 8-10 minutes, until browned all over. Using a slotted spoon, take the chicken from the pan and set aside.
• Reheat the wok and add the remaining oil. Toss in the garlic and shallots and stir fry for 3 minutes, until golden brown.
• Return the chicken to the wok and add the chillies, fish sauce, dark soy sauce and sugar. Stir fry over a high heat for a further 8-10 minutes or until the chicken is cooked through. Stir in the basil leaves and serve at once.

KEN HOM'S "DEAD EASY" CHICKEN

Steps:

• Remove as much fat as possible from chicken thighs. Place flour on a plate and roll chicken in flour, shaking off excess. Mix chicken broth, vinegar, five-spice powder, garlic, soy sauce and water together in a small bowl.
• Heat oil in a wok or skillet over high heat until smoking. Brown chicken on all sides, about 2 minutes. Add sauce and lower heat to medium.
• Simmer 25 minutes, turning chicken a few times. Liquid should be just at the bubbling stage. The sauce will boil down to a glaze. Serve over rice.