Ketchup Chicken Food

CHICKEN FINGERS WITH CURRIED KETCHUP

Steps:

• Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl.
• Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
• Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli.

STIR-FRIED CHICKEN WITH KETCHUP

Steps:

• Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
• When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
• Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

COCA COLA & KETCHUP CHICKEN FROM BARBADOS

Steps:

• Mix together the Coca Cola & ketchup in a bowl.
• Place the chicken pieces in a buttered baking dish.
• Pour the sauce over the chicken, then sprinkle with salt & pepper.
• Bake in a preheated 350 degree F oven for about an hour uncovered, until the chicken is tender and has a nice glaze.

KETCHUP CHICKEN

Steps:

• Chop the chicken into small (1") chunks.
• Dust with flour.
• Heat 2 tbsp.
• oil in a large skillet; when very hot, add chicken chunks.
• You may have to do this in several batches.
• Sprinkle S& P on the chicken, and set it aside.
• After chicken is done, add remaining oil; when that is hot, add garlic and cayenne.
• Saute this mixture for two minutes, stirring frequently.
• Add the ketchup to the garlic/cayenne mixture; bring it to a boil, and simmer for about five minutes.
• Return chicken to the pan and mix to cover the chicken with the sauce.
• Serve over white rice.

GRANDMA'S KETCHUP CHICKEN

Steps:

• Wilt onion in 1/2 cup of water and add the oil.
• Season the chicken parts with the ketchup, paprika and garlic.
• Put the chicken and the onions, with the water in a baking dish and bake at 350 degrees F. for 1 hour or until done.

KETCHUP MARINADE FOR STEAK OR CHICKEN

Steps:

• Dice onion very finely.
• Add all other ingredients.
• Stir well.
• Pour over chicken or steak.
• Cover and marinate in the refrigerator for at least 8 hours.
• Remove meat from marinade and cook on barbecue to desired doneness.
• Pour marinade into a small pot and bring to a boil.
• Reduce heat and simmer until fairly thick.
• Serve warm sauce on the side.

BLACK FOLKS SOUL FOOD CHICKEN YOCK RECIPE (YOCK-A-MEIN)

Steps:

• Open the Instant Pot lid and turn it on with the sauté setting for 5 minutes.
• With the Instant Pot lid off, sauté the butter, onions, and garlic until the onions soften, and then cancel the sauté setting.
• Pour the water and chicken broth into the stainless-steel inner pot with the sautéed onions and add the chicken bouillon.
• Add the Creole seasoning, salt, pepper, Worcestershire sauce, and chicken to the broth and stir the mixture.
• Then break the uncooked spaghetti noodles in half and submerge them in the broth.
• Close the Instant Pot lid (make sure the valve is up - in the position for sealing) and pressure cook on high for 2 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 5 minutes.
• To open the Instant Pot lid, move the valve to 'venting' and manually release any remaining pressure, if applicable.
• Serve this chicken yock soul food recipe hot with garnishments of halved hard-boiled egg and chopped green onion to garnish.
• Black folks eat yock with either a squeeze of soy sauce, hot sauce, or ketchup on top. Enjoy!

CURRY KETCHUP CHICKEN THIGHS

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with aluminum foil.
• Whisk together the ketchup, curry powder and vegetable oil in a large bowl. Add the chicken thighs and toss until they are completely coated in the ketchup mixture.
• Transfer the chicken to the prepared baking sheet and spoon over the remaining marinade to make sure that a thick even layer of the ketchup mixture remains on the skin. Season the chicken with salt and pepper. Roast until the chicken registers 165 degrees F on an instant-read thermometer and the ketchup mixture begins to caramelize, 30 to 40 minutes.
• Serve the chicken over cooked white rice and garnish with the cilantro.

CHICKEN KATSU

Steps:

• For the katsu sauce: Stir together the ketchup, Worcestershire and soy sauce in a small bowl. Set aside.
• For the chicken: Set a wire rack in a baking sheet or line a large plate with a paper towel and set aside. Place the flour, eggs and panko into 3 separate large shallow bowls. Stir together 1 teaspoon salt and 1 teaspoon pepper in a small bowl and then sprinkle the mixture on both sides of the cutlets. Working with 1 cutlet at a time, dredge it in the flour, dip it into the eggs, and then coat it with the panko, gently pressing both sides into the panko to make sure it adheres well. Transfer the cutlet to a plate and repeat with the remaining cutlets.
• Heat the oil in a large skillet over high heat until it reaches about 350 degrees F on a deep-fry thermometer. (To test for readiness, sprinkle a few pieces of panko into the oil. It should bubble vigorously.)
• Working with 2 cutlets at a time to prevent crowding, cook the chicken until golden brown on both sides, about 3 minutes per side. Transfer to the prepared wire rack or plate, season with salt and let rest for 2 minutes. Meanwhile, repeat with the remaining 2 cutlets. (See Cook's Note.)
• Slice each cutlet crosswise into 1/2-inch strips, lay on a bed of sliced cabbage and serve with the katsu sauce, rice and a lemon wedge.

CHICKEN WITH KETCHUP - CROCK POT

Steps:

• in a frying pan brown the chicken in oil.
• sprinkle with salt & pepper. once browned, remove. (put in crock pot).
• using the same frying pan, saute the onion, garlic, carrots and parsley until lightly browned. (put in crock pot).
• add the remaining ingredients.
• stir to mix together.
• cover.
• cook high 4 hours, low 7/8 hours.