Poultry Essentials Awesome Chicken Dipping Sauce Food

POULTRY ESSENTIALS: SPICY, SASSY CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ANYTHING CHICKEN SAUCE

Steps:

• 1. PREP/PREPARE
• 2. To make this recipe, you will need a skillet large enough to hold all the ingredients.
• 3. If you do not wish to fry the chicken in oil, here are two alternate choices: Follow the steps through breading and then: Bake in a 400f (205c) preheated oven for about 20 minutes. Or, bake in a 400f (205c) air fryer for 4 - 6 minutes. Oven Notes: If you place the chicken on a wire rack, you will not need to flip them halfway through the baking process. If you just have them laying on a piece of parchment paper, do a flip about 10 minutes into the baking process. Air Fryer Notes: It is not necessary to preheat, and you do not need to flip them.
• 4. Gather your ingredients (mise en place).
• 5. Cut up the chicken into bite size pieces.
• 6. Coat the chicken with a tablespoon of oil. Combine the flour with a bit of salt and pepper. Toss in the chicken and thoroughly coat.
• 7. Add about 1/2-inch (1.3cm) oil to a pan and set to medium heat. When the oil heats up, add the chicken.
• 8. Cook, turning occasionally, until the chicken gets golden brown, about 2 - 3 minutes per side.
• 9. You do not want to overcrowd the pan, so you may have to fry the chicken in batches.
• 10. Remove from the pan and drain on paper towels.
• 11. THE SAUCE
• 12. Whisk the tamari sauce, water, and honey together in a bowl, then whisk in the flour and ginger powder and reserve.
• 13. Pour the remainder of the oil in the pan into a small bowl and wipe out the pan. Return 2 teaspoons of the oil back into the pan and mix with the sesame oil. Discard the remainder of the oil.
• 14. I wanted a bit more heat, so I added some red pepper flakes.
• 15. Bring the pan up to medium heat, toss in the garlic, and stir for about 30 seconds.
• 16. Add the reserved sauce mixture, and bring up to a slow simmer, until it begins to thicken. Return the chicken to the pan, then gently toss until coated and warmed through, about 4 - 6 minutes.
• 17. PLATE/PRESENT
• 18. My favorite way to serve this is over steamed long-grained white rice; however, you choose your own "best" way. Enjoy.
• 19. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: AWESOME DIPPING SAUCE

Steps:

• PREP/PREPARE
• Sweet versus Smoked Paprika There are many varieties of paprika, but the one that I felt did not work with this dipping sauce was smoked. Do not use smoked paprika. I found that sweet worked the best.
• Store Bought versus Homemade Two of the ingredients in this recipe are easy to find at the grocer, and you probably have them in your fridge or pantries: Mayonnaise and ketchup. If you have some time on your hands, you might want to try homemade. They taste better and do not have all those nasty preservatives in them. Here are two recipes that I use to make those condiments: Ketchup https://www.justapinch.com/recipes/sauce-spread/other-sauce-spread/versatile-homemade-ketchup.html?r=1 Mayonnaise https://www.justapinch.com/recipes/sauce-spread/spread/mayonnaise-essentials-faux-duke-s-version.html?r=6 If you are using store-bought ingredients (mayonnaise, ketchup), then this recipe will last 2 - 3 weeks tightly covered in the fridge. If you are using homemade condiments (no preservatives), then it will last about a week.
• Gather your ingredients (mise en place).
• Place all of the Main Ingredients into a mixing bowl.
• Whisk together until smooth.
• Add salt, white pepper, and hot sauce, to taste.
• Cover and let rest overnight in the fridge before using.
• PLATE/PRESENT
• I made some chicken tenders and used this sauce... Awesome. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: WING DUST & DIPPING SAUCE

Steps:

• PREP/PREPARE
• Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, the wing dust will last six months or more, and the sauce should last 2 - 3 weeks.
• This recipe supplies enough dust and sauce for about four pounds of wings; however, it can easily be halved or quartered for smaller batches.
• Gather your ingredients (mise en place).
• Place a rack in the middle position and preheat the oven to 400f (205c).
• Mix all of the wing dust ingredients together in a small bowl.
• Toss the wings in the dust, lay them on a parchment-lined baking sheet, and if you have a rack use it.
• I do one more optional step. I put some AP flour in a fine mesh strainer, and lightly, lightly sprinkle them, after I have applied the wing dust. It helps to make them a bit crispier, but do not use too much
• Add to the preheated oven and bake until crispy, about 40 - 45 minutes.
• If you are not using a rack, turn the wings over about halfway through baking process. If you are using a rack, skip this step.
• While the wings are baking, add the sauce ingredients to a saucepan over low heat, and whisk until combined.
• After they come out of the oven, place the wings into a bowl and toss with a small bit of the sauce. Do not soak them... Just a bit will do.
• PLATE/PRESENT
• Serve the wings with the additional sauce on the side. Enjoy.
• Keep the faith, and keep cooking.

POULTRY ESSENTIALS: AWESOME CHICKEN DIPPING SAUCE

Steps:

• PREP/PREPARE
• Gather your ingredients (mise en place).
• Add all of the ingredients (except the salt) to a bowl.
• Whisk until the mixture comes together.
• Stop and taste. If you think it needs some salt, throw in a pinch or to and whisk again. Continue and tasting, until you are happy.
• If you can, leave it in the fridge for an hour or so, it will give the ingredients a chance to know one another.
• Remember you can add salt, but you cannot take it out.
• PLATE/PRESENT
• Place in a bowl, and dip your favorite poultry in. Enjoy.
• Keep the faith, and keep cooking.