ULTIMATE KOREAN FRIED CHICKEN
Steps:
- For the pickled radish cubes: Combine the rice vinegar, water, superfine sugar and salt in a large bowl, whisking until the sugar and salt are dissolved. Add the radish cubes and toss to coat. Leave at room temperature, covered, for 24 hours. Then refrigerate.
- For the pre-coating: In a large bowl, whisk together the cornstarch, salt, baking powder and pepper. Add the chicken and toss well until evenly coated in all areas. Transfer the chicken to a rack, shaking the chicken well to get rid of any excess coating. Let rest, uncovered, for 1 hour.
- For the gochujang sauce: Combine the brown sugar, chile paste, soy sauce, rice vinegar, sesame oil, ginger and garlic in a saucepan and bring to a boil. Lower to a simmer and allow to cook over low heat for 3 to 4 minutes. Set aside.
- For the sweet soy sauce: Heat the soy sauce, brown sugar, mirin, rice vinegar, sesame oil, ginger, chile flakes and garlic in a saucepan over medium heat until the sugar has dissolved; allow to simmer for 3 minutes. Mix the cornstarch with 1 1/2 tablespoons water and whisk into the sauce. Bring to a boil, and then remove from the heat and set aside.
- For the batter: Pour enough oil into a 6-quart Dutch oven to reach a depth of 2 inches. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil reads 350 degrees F.
- In a large bowl, whisk together the cornstarch, matzo meal, flour, chile flakes, salt, garlic granules, onion granules and baking powder. In a smaller bowl, whisk together the water, vodka and chile paste. Just before frying, whisk the wet mixture into the dry mixture. The consistency should be relatively thin and runny.
- Working in 2 batches, dip each piece of chicken into the batter, letting excess batter drip off. Suspend the chicken in the oil for a couple of seconds for it to set before letting it slip completely into the oil, otherwise the chicken will fall and stick to the bottom of the pot. Fry the chicken until golden brown and cooked through, 15 to 20 minutes per batch. Transfer to a wire rack to drain as done.
- Serve with the sauces on the side.
JEWISH PENICILLIN (JUDY'S CHICKEN WITH MATZOH)
This recipe was given to my MIL by her Great Grandmother, who immigrated from Poland. I swear this soup has magical powers, as it has nursed my husband to health from countless colds, flus, and even a total hip replacement!! This also freezes very well, so make in advance of flu season!
Provided by skat5762
Categories Chicken
Time 3h45m
Yield 1 pot of soup
Number Of Ingredients 10
Steps:
- In large stew pot, add all soup ingredients.
- Cover with water, top pot with lid and simmer until chicken falls off bone.
- Remove celery and onion.
- Bone chicken and reserve.
- Add matzoh dough to simmering broth, cooking until done*.
- Add chicken to broth: serve hot.
- *MatzohBall directions: Mix fat and eggs together.
- Add matzoh meal and salt.
- When well blended, add soup stock/water.
- Cover bowl and place in refrigerator 20 minutes.
- Into simmering soup, drop matzoh mixture by tablespoons.
- They will form balls and float to the top.
- Cover pot and cook about 20 minutes.
Nutrition Facts : Calories 2935.4, Fat 215.8, SaturatedFat 61.2, Cholesterol 1067.5, Sodium 2487, Carbohydrate 62.2, Fiber 4.3, Sugar 8.5, Protein 174.5
JUDY'S CHICKEN....
...that she never made! My aunt has a friend Judy and they often share recipes. Judy gave my aunt this recipe and for YEARS, my family knew this recipe as Judy's Chicken. When my aunt recently asked Judy about this recipe...Judy had no clue what my aunt was talking about! Apparently, Judy had gotten this recipe, shared it with my aunt, and never made it herself. Of course, we still call it Judy's Chicken. This recipe is EASY as well as delicious.
Provided by freakingdork
Categories Chicken Breast
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Spray 1-2 (9x13) pans with cooking spray. Lay out chicken breasts.
- Season breasts with last five ingredients (basil and thyme are "optional" and are best fresh) to taste.
- Mix 1 can of cream of chicken soup to 1 cup sour cream in separate bowl. (You can use 1 can soup and 1 cup sour cream to cut calories, but I prefer using the 2 cans and 2 cups, even if I only use 4 chicken breasts, as I love dipping the finished chicken in the sauce).
- Cover chicken with soup and sour cream mixture.
- Put chicken in the oven and cook for an hour (remember, add 15 mins if chicken is frozen).
- Serve with extra sauce on the side. Delicious with rice or rolls.
Nutrition Facts : Calories 755.8, Fat 53, SaturatedFat 23.2, Cholesterol 202, Sodium 1196.1, Carbohydrate 15.8, Sugar 1, Protein 52.6
JUDY'S CHICKEN DORITO CASSEROLE
This is from my mother in law. I ask for it just as much as my husband does. It's awesome! I like to add shopped jalapeño to 1/2 the dish for me.
Provided by Flavor Diva
Categories Chicken
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut up chicken into 1 inch cubes and cook in microwave for 15 minutes or boil. drain chicken.
- Add both soup cans, 1/2 can of milk, green chilies, onion flakes, and red pepper flakes to the chicken. Combine to make your chicken mixture.
- Put handful of chips on the bottom of a 9"x13" pan and crush lightly. Scoop 1/2 of chicken mixture over chips. Spread 1/2 the cheese over chicken mixture. Add another uncrushed layer of chips. Top with another layer of the remaining chicken mixture and cheese.
- Cook for 30 minutes.
Nutrition Facts : Calories 684.1, Fat 40, SaturatedFat 13.6, Cholesterol 83.2, Sodium 1526.3, Carbohydrate 51, Fiber 3.8, Sugar 5.8, Protein 30.4
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