Poultry Essentials Spicy Fry Sauce Recipes

POULTRY ESSENTIALS: SPICY FRY SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a small saucepan to make this recipe.
• 3. Gather your ingredients (mise en place).
• 4. Add all the ingredients (except the lemon juice) to a saucepan over medium heat.
• 5. Allow to slowly come up to a simmer, and then continue at the simmer, while stirring for about 5 minutes.
• 6. Remove from the heat, stir in the lemon juice (if using), and allow to cool. Then store in a non-reactive jar with a lid, in the fridge until ready for use.
• 7. PLATE/PRESENT
• 8. Stir fries, braises, or baking. this poultry sauce is brilliant. Enjoy.
• 9. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ANYTHING CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
• 3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
• 4. Gather your ingredients (mise en place).
• 5. Cut up the chicken into bite size pieces.
• 6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
• 7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
• 8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
• 9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
• 10. Remove from the pan and drain on paper towels.
• 11. THE SAUCE
• 12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
• 13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
• 14. I wanted a bit more heat, so I added some red pepper flakes.
• 15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
• 16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
• 17. PLATE/PRESENT
• 18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
• 19. Keep the faith, and keep cooking.

SPICY FRY SAUCE

Steps:

• Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.

POULTRY ESSENTIALS: SPICY CHICKEN FRY

Steps:

• 1. PREP/PREPARE
• 2. THE SAUCE
• 3. Gather your ingredients (mise en place).
• 4. Place all the ingredients for the sauce in a small pan over medium heat.
• 5. Bring up to a light simmer, allow to cook for 5 minutes, then cover and reserve.
• 6. Chef's Note: Lower the heat just enough to keep it warm, but there should be no movement in the pan.
• 7. Chef's Note: You could make this sauce a day or two in advance, and then warm it up when it's needed.
• 8. THE CHICKEN
• 9. Gather your Ingredients (mise en place).
• 10. Combine the cornstarch (or arrowroot powder), with the salt & pepper in a small bowl, and reserve.
• 11. Cut the chicken into small bite-sized pieces, and pat dry.
• 12. Toss the chicken with the coating.
• 13. Add the grapeseed oil to a large skillet over medium heat.
• 14. When the oil begins to shimmer, add the coated chicken.
• 15. Chef's Note: We don't want to crowd the chicken, so if you have a smaller pan, cook the chicken in two batches.
• 16. Gently cook the chicken, turning occasionally, until cooked, and the pieces begin to turn a golden brown, about 6 - 8 minutes.
• 17. PLATE/PRESENT
• 18. Add the chicken to a plate of rice, and then drizzle some of that yummy sauce over the top. Enjoy.
• 19. Keep the faith, and keep cooking.

AIR FRYER ESSENTIALS: SPICY CHICKEN WINGS

Steps:

• 1. PREP/PREPARE
• 2. Gather your Ingredients (mise en place).
• 3. THE SAUCE (OPTIONAL)
• 4. If you are making the sauce, add all of the ingredients together, and reserve.
• 5. THE WINGS
• 6. Add the flour, paprika, pepper, and salt together, and then toss with the wings.
• 7. Add to the basket of your air fryer.
• 8. Set the temperature of the air fryer to 375f (190c), add the chicken wings and cook for 28 minutes.
• 9. After 14 minutes, shake the basket and continue cooking.
• 10. After the 28 minutes, shake the basket of wings, increase the temperature to 400f (205c), and cook for an additional 5 minutes.
• 11. PLATE/PRESENT
• 12. Remove from the air fryer, and serve with the optional sauce, or whatever sauce you prefer. Enjoy.
• 13. Keep the faith, and keep cooking.

GUILTY PLEASURE ESSENTIALS: SPICY POPCORN CHICKEN

Steps:

• PREP/PREPARE
• What is Ponzu sauce? This sauce is not as well-known as tamari, or soy sauce, nevertheless it is a classic Japanese condiment. It is citrus based, with tart-tangy flavor similar to a vinaigrette. It contains a mix of ponzu (citrus juice of sudachi, yuzu, and kabosu and vinegar), soy sauce, sugar or mirin, and dashi. Because of its versatility and refreshing flavor, you can use the sauce in many ways... For example, a dipping sauce for seafood, or as a marinade for grilled meats and vegetables, possibily a dressing for salads and/or cold noodles. The use of Ponzu sauce in this recipe is strictly optional; however, I do think that it gives the chicken another level of flavor, that compliments the other elements. Totally up to you.
• We all have our favorite dipping sauces, this is the one I used: https://www.justapinch.com/recipes/sauce-spread/spread/sauce-essentials-spicy-burger-sauce.html?r=4
• Gather your Ingredients (mise en place).
• Cut the chicken up into bite-size pieces.
• Optional Step: Add the chicken to a small bowl, and then add 3 - 4 tablespoons of Ponzu sauce. Toss the chicken with the sauce, cover, and place into the fridge for about an hour... 2 hours, if you can spare the time. Remember, this is an optional step.
• Whisk all the dry ingredients together into a large bowl.
• Whisk all the wet ingredients together in another bowl, plus 4 tablespoons of soda or filtered water.
• Add the wet ingredients to the dry, and whisk to combine. Then add more water or soda, a tablespoon at a time, until the mixture resembles the consistency of pancake batter.
• Chef's Note: We are not trying to replicate a tempura batter, which typically is a bit lumpy. We want a smooth consistency.
• Dump all the chicken into the batter, and coat.
• Add about 1.5 inches (4cm) of oil to a heavy-bottomed pot, and bring the temperature up to 400f (205c).
• Add the chicken in batches (do not crowd).
• Chef's Note: Do not shake off the batter before adding to the hot oil. We want a nice thick coating. Plus, this helps to make those yummy crunchy bits of batter.
• Cook until the chicken is a golden brown, about 4 - 5 minutes, per batch.
• Drain on paper towels as you finish up the other chicken.
• PLATE/PRESENT
• Serve while hot with your favorite dipping sauce. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ASIAN WING SAUCE

Steps:

• 1. PREP/PREPARE
• 2. Bringing something up to the boil. Bringing something "up to the boil" is subject to some interpretation. For example, this recipe instructs you to bring the sauce up to the boil, and then reduce it to a simmer. I could crank my Viking range up full and have this it at a, rolling boil in 30 seconds, and it some cases that might be okay; however, this sauce contains sugars, and sugars will burn at that high a heat. So, here is a rule-of-thumb to go by. If the sauce you are making has to come to the boil, and it contains sugars, adjust the heat so that it takes about 5 minutes to reach a boiling state. A bit longer is acceptable but getting there faster runs the risk of burning the sugars.
• 3. Gather your ingredients (mise en place).
• 4. THE WINGS
• 5. Add the wings oil, salt, and pepper to a bowl and toss to combine.
• 6. Add to the basket of your air fryer, set the temp to 350f (175c).
• 7. Shake the basket every few minutes until the wings are golden brown and crispy, about 30 - 35 minutes.
• 8. THE SAUCE
• 9. While the wings are cooking, add all of the sauce ingredients to a saucepan over medium heat.
• 10. Bring to a boil, and then reduce to a simmer.
• 11. Whisk the cornstarch/arrowroot powder with the water, then add to the sauce. Stir until the sauce thickens, about 2 - 3 minutes.
• 12. Remove from the heat.
• 13. PLATE/PRESENT
• 14. Toss the wings with the sauce or serve on the side. Enjoy.
• 15. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.