POULTRY ESSENTIALS: SPICY FRY SAUCE
I worked this out last evening. It is similar to another sauce I make; however, I wanted this one to be more versatile. This sauce is great in a stir fry, cut up chicken with veggies, on the stovetop in a braise, or brushed on as a glaze for baked chicken. FYI: My gardener decided to stay up and help but lost it and went to bed...
Provided by Andy Anderson !
Categories Other Sauces
Time 20m
Number Of Ingredients 15
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
This recipe is all about the sauce . Use it on any chicken... thighs, legs, breasts, bone-in or boneless, skin-on, or skinless, chopped up, or whole. It is the sauce that makes the big difference, and it is a really BIG difference. The reason I choose a recipe for cubed chicken is that I wanted to give you a something to use...
Provided by Andy Anderson !
Categories Other Sauces
Time 45m
Number Of Ingredients 19
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.
SASSY CHICKEN & PEPPERS
This quick and healthy chicken and peppers recipe tastes like a naked taco and is bursting with fresh flavors. And it can all be prepared in the same pan for easy cleanup-it's a win-win! -Doris Heath, Franklin, North Carolina
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Sprinkle chicken with seasoning. In a small nonstick skillet, cook chicken in 2 teaspoons oil over medium heat until juices run clear, 4-5 minutes on each side. Remove and keep warm., Saute onion and peppers in remaining oil until crisp-tender; stir in salsa and lime juice. Spoon mixture over chicken.
Nutrition Facts : Calories 239 calories, Fat 12g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
POULTRY ESSENTIALS: SPICY ASIAN WING SAUCE
I thought we would be casual last night, so I whipped up a bunch of these and put together a new sauce, then we went downstairs and watched, It's the Great Pumpkin Charlie Brown. My favorite way to make un-sauced wings is in the air fryer. Just wings, oil, salt, and pepper. With wings made this way, it is the sauce that...
Provided by Andy Anderson !
Categories Poultry Appetizers
Time 45m
Number Of Ingredients 19
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 HONEY CHICKEN DRIZZLE
I love drizzling fresh clover honey over fried chicken. I made this honey drizzle for our Derby party. It went perfectly with my homemade Kentucky fried chicken. My only problem was that I needed to make more. FYI: Once again, I picked the wrong horse :-( This recipe has all the sweet goodness of honey, along with tart...
Provided by Andy Anderson !
Categories Other Sauces
Time 35m
Number Of Ingredients 9
Steps:
- 1. PREP/PREPARE
- 2. You will need a small saucepan to make this recipe, and a non-reactive jar (glass), with a tight-fitting lid to store it.
- 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 honey drizzle should last 3 - 4 weeks at room temperature, or several months if stored in the fridge. If storing in the fridge, always bring up to room temperature before using.
- 4. Is Bourbon Gluten Free? Yes, pure, distilled bourbon, even if made with wheat, barley, or rye added to the "mash" is considered gluten-free. Most bourbons are safe for people with celiac disease because of the distillation process.
- 5. Gather your ingredients (mise en place).
- 6. Add the ingredients to a small saucepan.
- 7. Slowly turn up the heat until you barely see a few bubbles. Simmer and stir for about 30 minutes. Do not let it scorch. Low-and-slow is the way to go. Filter through a mesh strainer to remove the mint leaves (if using) and red pepper flakes, then allow to cool to room temperature before using.
- 8. PLATE/PRESENT
- 9. Drizzle over fried chicken, or whatever you wish. In this photo I sautéed some spicy shrooms put some pan-fried sliced chicken breast on top, and drizzled it all with the honey sauce. Enjoy.
- 10. Keep the faith, and keep cooking.
AIR FRYER ESSENTIALS: SPICY CHICKEN WINGS
These are a simple, easy-to-make recipe for some yummy chicken wings. The sauce is my own invention; however, you can choose any sauce that meets your fancy. So, you ready... Let's get into the kitchen.
Provided by Andy Anderson !
Categories Poultry Appetizers
Time 45m
Number Of Ingredients 12
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.
POULTRY ESSENTIALS: SPICY CHICKEN DUST
This is an excellent poultry spice for everything from wings to the whole dang bird. My favorite way to use the spice is to dust it on the chicken (usually skin on), and bake at 350f (175c); along with some veggies, until brown and crispy... Just the right amount of heat... Just the right amount of sweet. Served this on chicken...
Provided by Andy Anderson !
Categories Seasoning Mixes
Time 5m
Number Of Ingredients 10
Steps:
- 1. PREP/PREPARE
- 2. 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 saucspicee should last 6 - 8 months.
- 3. Gather your ingredients (mise en place).
- 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
- 5. PLATE/PRESENT
- 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
- 7. Keep the faith, and keep cooking.
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