Candy Coated Chicken Food

CANDY WINGS

Steps:

• 1. Heat oven to 350 degrees
• 2. In a large bowl combine the brown sugar, garlic and soy sauce. Stir until the sugar dissolves.
• 3. Then add in the chicken wings to coat.
• 4. Pour this entire mixture into a greased roasting pan. Disposable pan is fine.
• 5. Place in the oven, uncovered, and bake for about 1 1/2 hours. Stir every 1/2 hour to coat wings.
• 6. The mixture will be thin until the last 1/2 hour.
• 7. I served this with fresh broccoli that I sauteed with olive oil and garlic. Then I drizzled some of the thickened pan gravy, from the wings, over the sauteed broccoli. It was perfect!

CANDY COATED CHICKEN

Steps:

• Blend the tomato, brown sugar, pineapple slices and juice, soy sauce, bourbon, vinegar, garlic, onion powder, black and white peppers and chiles together in a blender. Transfer to a saucepan and simmer over medium heat, 30 to 45 minutes.
• Sprinkle chicken all over with salt, pepper and garlic and onion powders. Let rest 1 hour.
• Preheat a charcoal grill to medium heat.
• Cook chicken over coals grill until it reaches an internal temperature of 125 degrees F. Continue to cook, mopping occasionally with the sauce, until it reaches an internal temperature of 160 degrees F. Let rest 5 minutes.

CHINESE ORANGE CHICKEN

Steps:

• Start the chicken:
• In a shallow, medium bowl toss the chicken pieces with the soy sauce and wine. Let stand while you make the sauce.
• Make the orange sauce:
• Using a vegetable peeler, remove 4 lengthwise strips of zest from 1 orange-each strip should be about 3/4 inch wide and 3 1/2 to 4 inches long. Arrange the zest in one layer between paper towels and microwave on high in 20-second increments until dry and brittle but not browned, 60 to 80 seconds total. Let the zest cool then finely chop it. If desired, use a Microplane to remove some of the remaining zest from the orange and reserve it for garnish. (If desired, zest the second orange for additional garnish.)
• Squeeze enough juice from both oranges to measure 1/2 cup. In a small bowl, whisk together the juice and 2 teaspoons cornstarch until the cornstarch is dissolved.
• In a 10-inch skillet, heat 1 tablespoon oil over moderate heat until hot but not smoking. Add the garlic, ginger, crushed red pepper, and dried orange zest and stir-fry until golden, about 30 seconds. Add the soy sauce, wine, vinegar, and sugar and stir until the sugar dissolves, about 5 seconds. Stir the orange juice-cornstarch mixture then add it to the skillet. Bring the sauce to a boil, stirring, then reduce the heat to low and simmer, uncovered, for 1 minute. Remove the skillet from the heat and set it aside while you fry the chicken.
• Fry the chicken:
• Line a large rimmed baking sheet with paper towels.
• In a 10-inch cast-iron skillet, heat 1/2 inch of oil until a deep-fry thermometer registers 365°F. Meanwhile, coat half of the chicken, a couple pieces at a time, in cornstarch, making sure they are well coated and gently knocking off any excess, then transfer to a plate. Carefully add all the coated chicken to the hot oil, spacing the pieces apart from each other. Fry the chicken, turning it once or twice, until deep golden, about 5 minutes. While frying, adjust the heat as necessary to keep the oil at 365°F. Using a metal spider or a slotted spoon, transfer the chicken as done to the paper-towel-lined baking sheet. Continue to coat and fry the remaining chicken in the same manner, returning the oil to 365°F between batches.
• Once the chicken is fried, place the skillet of reserved orange sauce over moderately low heat and bring it to a simmer, stirring and thinning the sauce with a little water if necessary. Add the chicken, and stir until thoroughly coated in sauce.
• To serve:
• Transfer the chicken to a serving dish and garnish with the scallions, and, if desired, the red chile slices and the freshly grated orange zest. Serve immediately with rice.