Poultry Essentials Spicy Fry Sauce Food

SPICY FRY SAUCE

Steps:

• Stir together mayonnaise and ketchup; season with cayenne, onion powder, pepper, and salt.

STIR FRIED BLACK PEPPER CHICKEN

Steps:

• Pound your peppercorns . In a pan, toast white and black peppercorns for 30 seconds, then remove from heat. In a mortar and pestle, add toasted peppercorns and pound for 2 minutes. Set aside.
• Stir fry the vegetables and aromatics . In a pan on medium-high heat, add 3 tablespoons of vegetable oil. Once the oil gets hot, add the onions, red and green peppers. Fry for 30 seconds, then add garlic and ginger. Stir fry for another 30 seconds. For more nutrition and colour, throw in some yellow and green bell peppers into your vegetable mix.
• Cook the chicken. Add cube-sized or long thin strips of chicken. Cook for 3 minutes or until chicken appears slightly opaque. Add 3 tablespoons of oyster sauce, 2 tablespoons of light soy sauce, 1 tablespoon of sugar, 1 tablespoon sesame oil, 1 tablespoon dark soy sauce, pepper and butter. Stir the mixture well. In a small bowl, mix 1 tablespoon of cornstarch and 2 tablespoons of water together, then add into the pan. Stir for another minute, then remove from heat. The cornstarch mixture helps thicken the sauce and make it more adhesive.

SPICY STIR-FRY SAUCE

Steps:

• Whisk soy sauce, rice wine, sugar, chile paste, sesame oil, crushed red pepper, garlic, cornstarch, and ginger together in a bowl.

STIR-FRY CHICKEN WITH GARLIC SAUCE

Steps:

• Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
• Cover and refrigerate at least 2 hours, stirring once to twice.
• In large skillet, heat remaining oil.
• Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
• Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

THE FAMOUS FRY SAUCE

Steps:

• In a small bowl combine mayonnaise ketchup, Worcestershire sauce, pickle brine, paprika, and a pinch of cayenne. Serve with your favorite fries or use on a top of a burger!

POULTRY ESSENTIALS: SPICY CHICKEN FRY

Steps:

• 1. PREP/PREPARE
• 2. THE SAUCE
• 3. Gather your ingredients (mise en place).
• 4. Place all the ingredients for the sauce in a small pan over medium heat.
• 5. Bring up to a light simmer, allow to cook for 5 minutes, then cover and reserve.
• 6. Chef's Note: Lower the heat just enough to keep it warm, but there should be no movement in the pan.
• 7. Chef's Note: You could make this sauce a day or two in advance, and then warm it up when it's needed.
• 8. THE CHICKEN
• 9. Gather your Ingredients (mise en place).
• 10. Combine the cornstarch (or arrowroot powder), with the salt & pepper in a small bowl, and reserve.
• 11. Cut the chicken into small bite-sized pieces, and pat dry.
• 12. Toss the chicken with the coating.
• 13. Add the grapeseed oil to a large skillet over medium heat.
• 14. When the oil begins to shimmer, add the coated chicken.
• 15. Chef's Note: We don't want to crowd the chicken, so if you have a smaller pan, cook the chicken in two batches.
• 16. Gently cook the chicken, turning occasionally, until cooked, and the pieces begin to turn a golden brown, about 6 - 8 minutes.
• 17. PLATE/PRESENT
• 18. Add the chicken to a plate of rice, and then drizzle some of that yummy sauce over the top. Enjoy.
• 19. Keep the faith, and keep cooking.

SRIRACHA HONEY CHICKEN

Steps:

• In a small saucepan, combine 1 cup of water, sriracha, soy sauce, honey, garlic, and red chili flakes, stir to combine. Bring mixture to a boil over medium heat.
• In a small bowl, whisk together the cornstarch and water to make a slurry.
• Add to the saucepan and stir until thickened.
• Reduce heat to low, and begin making the chicken.
• Add cubed chicken and 2 tablespoons cornstarch to a large resealable plastic bag. Seal the bag and shake to coat.
• Add vegetable oil to a large skillet or wok over medium-high heat.
• Once the oil is hot, carefully add the chicken and saute until browned, and cooked through.
• Add the sauce and toss to coat the chicken pieces.
• Season with salt and pepper as desired. Serve with rice and vegetables, garnish with green onions.

POULTRY ESSENTIALS: SPICY FRY SAUCE

Steps:

• 1. PREP/PREPARE
• 2. You will need a small saucepan to make this recipe.
• 3. Gather your ingredients (mise en place).
• 4. Add all the ingredients (except the lemon juice) to a saucepan over medium heat.
• 5. Allow to slowly come up to a simmer, and then continue at the simmer, while stirring for about 5 minutes.
• 6. Remove from the heat, stir in the lemon juice (if using), and allow to cool. Then store in a non-reactive jar with a lid, in the fridge until ready for use.
• 7. PLATE/PRESENT
• 8. Stir fries, braises, or baking. this poultry sauce is brilliant. Enjoy.
• 9. Keep the faith, and keep cooking.