Try something new tonight with this Chinese Fried Chicken with Cilantro Chili Sauce served with steamed white rice and sautéed bok choy.
|4||Cloves garlic, chopped|
|1 cup||(250 mL) Cilantro, large stems removed|
|1 cup||(250 mL) Chopped green onions|
|1||Red chili, seeded and chopped|
|2 tsp||(10 mL) Sesame oil|
|.25 cup||(60 mL) Rice vinegar|
|2 tbsp||(30 mL) Hoisin sauce|
|.33 cup||(80 mL) Vegetable oil|
|CHINESE FRIED CHICKEN:|
|1||Package (8 pieces) Maple Leaf® Prime® Naturally Boneless Skinless Chicken Thighs|
|1 tbsp||(15 mL) Soya sauce|
|1 tbsp||(15 mL) Rice vinegar|
|.5 tsp||(2 mL) Chinese five spice|
|1||Green onion, chopped|
|2||Cloves garlic, thinly sliced|
|1 tbsp||(15 mL) Grated gingerroot|
|1 tsp||(5 mL) Honey|
|.5 cup||(125 mL) Vegetable oil|
|3 tbsp||(45 mL) Flour|
|3 tbsp||(45 mL) Cornstarch|
PLACE all the ingredients in the bowl of a food processor. Pulse 6-8 times or until combined but slightly chunky with herbs. Set aside.
CHINESE FRIED CHICKEN:
PLACE chicken in a shallow dish. Whisk together the next seven ingredients. Pour over the chicken. Refrigerate for at least 30 minutes.
HEAT oil in a large skillet over medium-high heat. Mix the cornstarch and flour. Lightly dredge chicken pieces in flour mixture. Fry 3-4 minutes per side until the chicken is golden and crispy and the internal temperature reaches 165°F (74°C).. Remove and drain on a paper towel lined baking sheet before serving.
TOSS chicken in sauce and serve.
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