Poultry Essentials Spicy Anything Chicken Sauce Food

BUFFALO CHICKEN SWEET AND SPICY MEATBALLS

Steps:

• Preheat oven to 200c, 180c fan, 400f or gas mark 6
• Spray a frying pan over a medium high heat with spray oil. Add the onion, carrot, garlic and paprika to the frying pan and using the 1/2 cup of stock, add in a little bit at a time, reducing off completely before adding another little bit, until the onion, carrot and garlic are really softened. Make sure you cook off all stock before next step.
• Add this to the a large bowl along with the ground chicken, breadcrumbs, egg, salt, black pepper, chilli flakes, onion and garlic granules and mix to combine, spray a little spray oil into hands and then form in 20 meatballs.
• Line a baking with parchment paper and place the meatballs on the tray, spray over the top with cooking oil spray and bake for 12 minutes until lightly golden, remove from oven and set aside.
• Add all the ingredients for the sauce to a frying pan and whisk until the jam dissolves into the liquid and starts to thicken, then drop in the meatballs and continue to bubble on a medium high heat until sauce is glossy and coats the meatballs.
• Sprinkle with chopped spring onions.
• Serve with your choice of sides and enjoy!!

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: SPICY GARLIC CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. If you have a skillet that is large enough to hold all the ingredients, you can cook it up a single pan.
• 3. Gather your ingredients (mise en place).
• 4. Cut the chicken into strips or cubes, and sprinkle with a bit of salt and pepper.
• 5. Add the butter to a skillet over medium heat.
• 6. When the butter has melted, toss in the chicken.
• 7. Turn once or twice until cooked, and starting to brown, about 4 - 5 minutes.
• 8. Remove the chicken and reserve.
• 9. Toss in the garlic and cook until fragrant, about 30 seconds.
• 10. Add the red pepper, paprika, and hot sauce, then cook for an additional 30 seconds.
• 11. Add the chicken stock and scrape the bottom of the pan with a wooden spoon to blend the fonds in with the sauce.
• 12. Bring up to a simmer. When the sauce begins to reduce, about 2 - 3 minutes, return the chicken to the pan, and toss to coat the chicken with the sauce.
• 13. Do a final tasting for proper seasoning.
• 14. PLATE/PRESENT
• 15. Serve up with a nice side, like mac & cheese, or maybe over some steamed rice. Enjoy.
• 16. Keep the faith, and keep cooking.

POULTRY ESSENTIALS: SPICY ADOBO CHICKEN

Steps:

• 1. PREP/PREPARE
• 2. If you have a cast-iron skillet it would be ideal for this recipe. If not, a good heavy-bottomed pan will do nicely.
• 3. Gather your ingredients (mise en place).
• 4. Add the sauce ingredients to a blender, and blend until smooth.
• 5. You could also use a food processor, fitted with an S-blade, or an immersion blender.
• 6. Add the chicken to a large bowl, or Ziploc bag, and pour in the sauce.
• 7. Stick in the fridge for 4 - 6 hours. This will give the ingredients a chance to know each other.
• 8. Remove from the fridge and shake off a bit of the marinade.
• 9. Add the oil to a skillet over medium heat.
• 10. When the oil begins to shimmer, add the chicken.
• 11. Cook, occasionally stirring until the chicken loses it pink, about 3 - 4 minutes.
• 12. Increase heat to medium high and cook until the chicken begins to brown in spots.
• 13. There is a trick to this. You want to use a stir/stop method. You stir the chicken and then let it sit and remain in contact with the bottom of the hot pan until it begins to brown... then stir. Stir/Stop, Stir/Stop, until the chicken is cooked through and has yummy crispy bits, about 4 - 5 minutes.
• 14. You want to give the chicken plenty of room so that it browns and does not just sit there and steam. So, if you have a small skillet, you may have to do it in batches.
• 15. PLATE/PRESENT
• 16. Serve it up over rice, or as a taco filling; even a casserole. Enjoy.
• 17. Keep the faith, and keep cooking.