poultry essentials: spicy chicken fry

Name: Poultry Essentials: Spicy Chicken Fry
Prep time: 15 min
Cook time: 15 min
Yield: 2
Cuisine: American
Ingredients: ## PLAN/PURCHASE; ## THE SAUCE; 4 tablespoon(s) fresh clover honey; 4 tablespoon(s) tamari sauce; 1 clove(s) garlic, minced; 2 tablespoon(s) rice vinegar, plain variety; 1 teaspoon(s) tomato paste; 1 teaspoon(s) ginger, freshly grated; 2 tablespoon(s) shallot, finely chopped; 1/2 teaspoon(s) red pepper flakes; 1/8 teaspoon(s) salt, kosher variety; 1/8 teaspoon(s) white pepper, freshly ground; 2 tablespoon(s) water; 1 teaspoon(s) hot sauce, or to taste; 1 tablespoon(s) pomegranate syrup (optional); ## THE CHICKEN; 5 tablespoon(s) cornstarch or arrowroot powder; 1/4 teaspoon(s) salt kosher variety, or to taste; 1/4 teaspoon(s) white pepper, freshly ground, or to taste; 1 pound(s) chicken thighs, boneless, skinless; 2 tablespoon(s) grapeseed oil, or other non-flavored oil; ## ADDITIONAL ITEMS; - long-grain white rice, for serving

33 Pinches 18 Photos

Andy Anderson !

Wichita, KS

Updated on Mar 18, 2017

Got 30 minutes to spare, and a few common ingredients at hand? Well, I’ve got a brilliant recipe for spicy chicken that will make everyone happy. Towards the end of working on this recipe, I added a tablespoon of pomegranate syrup, and it really lit the sauce up. This recipe will feed 2 or 3 adults; however, it can easily be cut back to serve a quick dinner for one. So, you ready… Let’s get into the kitchen.

Rate

prep time 15 Min

cook time 15 Min

method Stove Top

yield 2 or 3

Ingredients

PLAN/PURCHASE
THE SAUCE
4 tablespoons fresh clover honey
4 tablespoons tamari sauce
1 clove garlic, minced
2 tablespoons rice vinegar, plain variety
1 teaspoon tomato paste
1 teaspoon ginger, freshly grated
2 tablespoons shallot, finely chopped
1/2 teaspoon red pepper flakes
1/8 teaspoon salt, kosher variety
1/8 teaspoon white pepper, freshly ground
2 tablespoons water
1 teaspoon hot sauce, or to taste
1 tablespoon pomegranate syrup (optional)
THE CHICKEN
5 tablespoons cornstarch or arrowroot powder
1/4 teaspoon salt kosher variety, or to taste
1/4 teaspoon white pepper, freshly ground, or to taste
1 pound chicken thighs, boneless, skinless
2 tablespoons grapeseed oil, or other non-flavored oil
ADDITIONAL ITEMS
- long-grain white rice, for serving

How To Make poultry essentials: spicy chicken fry

Step 1

PREP/PREPARE

Step 2

THE SAUCE
Step 3

Gather your ingredients (mise en place).
Step 4

Place all the ingredients for the sauce in a small pan over medium heat.
Step 5

Bring up to a light simmer, allow to cook for 5 minutes, then cover and reserve.
Step 6

Chef’s Note: Lower the heat just enough to keep it warm, but there should be no movement in the pan.
Step 7

Chef’s Note: You could make this sauce a day or two in advance, and then warm it up when it’s needed.
Step 8

THE CHICKEN
Step 9

Gather your Ingredients (mise en place).
Step 10

Combine the cornstarch (or arrowroot powder), with the salt & pepper in a small bowl, and reserve.
Step 11

Cut the chicken into small bite-sized pieces, and pat dry.
Step 12

Toss the chicken with the coating.
Step 13

Add the grapeseed oil to a large skillet over medium heat.
Step 14

When the oil begins to shimmer, add the coated chicken.
Step 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.
Step 16

Gently cook the chicken, turning occasionally, until cooked, and the pieces begin to turn a golden brown, about 6 – 8 minutes.
Step 17

PLATE/PRESENT
Step 18

Add the chicken to a plate of rice, and then drizzle some of that yummy sauce over the top. Enjoy.
Step 19

Keep the faith, and keep cooking.
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