Spicy Chicken Triangles Recipes

SPICY CHICKEN STOCK

Steps:

• Place chicken, celery, onion, cilantro, carrots, lemongrass, chiles de árbol, guajillo chiles, jalapeños, garlic, ginger, bay leaves, and coriander in a large stockpot. Add cold water to cover, then bring to a boil over medium heat. Reduce heat and simmer, occasionally skimming fat and foam from surface, 30 minutes. Transfer chicken to a rimmed baking sheet; simmer stock 30 minutes longer.
• Once chicken is cool enough to handle, remove skin and shred meat (you should have about 4 cups); discard bones and skin.
• Let stock cool, then strain through a fine-mesh sieve into a large bowl, pressing on solids; discard solids.
• Stock can be made 3 days ahead. Let cool; cover and chill, or freeze up to 3 months.

SPICY CHICKEN TRIANGLES

Steps:

• 1. Hoisin Sauce: In a small saucepan add the peaches, water and sugar. Simmer till peaches have softened considerably and all sugar has disolved, about 5-7 minutes. Remove from heat. In a food processor add the peaches, soy sauce, vinegar, pepper flakes and hoisin sauce. Pulse till smooth. Pour into a bowl and chill till ready to use.
• 2. Chicken Triangles: Dice chicken into very small pieces, set aside. To your saute pan, add the oil and heat to very hot. Once hot add your chicken, add your spices and stir till no longer pink. Add your fresh herbs, saute one more minute.
• 3. Turn off heat. Now add your chili sauce. Let cool for approximately 8-10 minutes.
• 4. On a flat surface gather your wonton wrappers, filling and your water.
• 5. Take one wonton wrapper and using your finger or very small pastry brush, wet the outer edges of the wonton.
• 6. Add 1-1/2 tsp of filling to the wonton wrapper, and start by taking the bottom edge of the wonton, bring up and to form a triangle, pinch all the edges together. Continue filling the wontons till all the filling has been used.
• 7. Bake in a preheated 350F oven for 12-14 minutes. Serve with the Peach/Hoisin sauce. Get ready for TONS OF COMPLIMENTS and enjoy!!

SPICY CUMIN CHICKEN HEART SKEWERS

Steps:

• To make the chicken hearts: Butterfly the chicken hearts by slicing them lengthwise, cutting deeply without cutting them entirely in half.
• Smash the green onions and ginger with clean hands to release their flavors.
• Add the smashed green onions and ginger, along with the Sichuan peppercorns, five-spice powder, cooking wine, and salt to a container along with 1 cup (240 ml) water to make a marinade.
• Add the chicken hearts to the marinade and stir well to combine. Cover the container with plastic wrap and let marinate in the refrigerator for 1 hour. Any longer and you risk over-marinating.
• To grill and serve: Thread 5 chicken hearts onto each skewer. The skewers may be kept refrigerated, covered, before cooking for no longer than 2 hours.
• Prepare a robata or other grill with charcoal that has turned ashy gray and is smoldering hot but not actively emitting flames. Set the skewers down on the grill surface and cook for 2 minutes, then flip over and cook for an additional 2 minutes. When the meat tightens up and oil begins to seep out, it is almost done. At this point, brush the oil on one side of the meat, then sprinkle half of the cumin, red chili powder, and salt, to taste, on top.
• Flip the skewers over and season the other side in the same way. Flip the skewers once more and toast the newly seasoned side for about 30 seconds. Cook for about a minute or so more on each side.
• Remove the cooked skewers to a plate, sprinkle with the sesame seeds, and serve immediately.
• Note: When brushing oil and sauce on the meat while over the fire, do so sparingly, dabbing off any excess, so it doesn't drip onto the flames. If at any point the flames flare up, remove the skewers from the grill until the flames die down.