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Chicken recipes and an original secret

Chef Lance Seeto
Sunday, June 18, 2017

Taiwanese street chicken

500 gm boneless, skinless chicken (dark or white meat), cut into bite-size pieces

1 1/2 tablespoons light soy sauce

3 tablespoons Shaoxing wine or dry sherry

1 tablespoon Chinese sesame oil

1 tablespoon brown sugar

1 tablespoon Chinese five-spice powder divided

1 teaspoon ground white pepper divided

5 garlic cloves finely chopped

1/4 cup cornstarch

1 large egg yolk lightly beaten

1 cup brown rice flour or potato flour

oil for frying

pinch chili powder for garnish

2 teaspoons salt

1 bunch basil for garnish

1. Mix the chicken with the soy, wine, sesame oil, sugar, half of each the five-spice powder and white pepper, and all the garlic. Cover and refrigerate for 30 minutes to 24 hours.

2. When ready to cook, stir cornstarch and egg yolk into the chicken mixture. Put the flour on a large, flat plate and mix. Add the chicken to the flour, toss to coat evenly, then knock off any excess flour. Let the chicken rest while the oil heats up (at least 5 minutes). This will help the coating adhere better. Meanwhile, mix together the remaining five-spice powder with the white pepper, salt, and chili powder and set aside.

3. Fill a heavy-bottomed pot or wok with 1-inch of oil and heat to 185C over medium-high heat. Add enough of the chicken to form a single layer in the pan (about half) and cook until it is golden brown on all sides (you'll need to do this in multiple batches), about 3 to 5 minutes per batch. Transfer the fried chicken out on a plate lined with paper towels to soak up the excess oil and immediately season with the salt mixture. Repeat with remaining chicken.

4. Carefully add half of the basil leaves (it will sputter so cover with a splatter guard or stand back) and fry until crisp, about 30 seconds. Remove with a slotted spoon and repeat with remaining basil. Toss fried basil with chicken and serve immediately.

Baked chicken nuggets

1kg minced chicken

2 1/2 cups bread crumbs, divided

1 teaspoon sweet paprika

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon sea salt

1/2 teaspoon dried thyme

1. Preheat the oven to 185C. Prepare two baking sheets by either oiling them, or lining them with greaseproof paper

2. In a large bowl, mix together the ground chicken, 1 cup bread crumbs, paprika, garlic powder, onion powder, salt, and thyme. Use your hands and make sure everything is well combined.

3. Place the remaining bread crumbs ( 1 1/2 cups) in a separate bowl.

4. Form the chicken mixture into nuggets shapes, roll the nuggets in the bowl of breadcrumbs to evenly coat them on all sides. Place the nuggets on the prepared baking sheets. Bake in the preheated oven for 15-18 minutes, flipping the nuggets half way through the cooking time. Enjoy!

Japanese chicken karaage

500 grams boneless skin-on chicken thighs (cut into 1 1/2 inch pieces)

1 tablespoon fresh ginger, grated

1 clove garlic, grated

2 tablespoons light soy sauce

1 tablespoon Japanese sake or white wine

2 teaspoons white sugar

1/3 cup potato starch

Vegetable oil (for frying)

Lemon (for serving)

1. Add the ginger, garlic, soy sauce, sake and sugar to a bowl and whisk to combine. Add the chicken, then stir to coat evenly. Cover and refrigerate for at least 1 hour.

2. Add 1 inch of vegetable oil to a heavy bottomed pot and heat until the oil reaches 185C. Line a wire rack with 2 sheets of paper towels and get your tongs out. Put the potato starch in a bowl

3. Add a handful of chicken to the potato starch and toss to coat each piece evenly.

4. Fry the karaage in batches until the exterior is a medium brown and the chicken is cooked through. Transfer the fried chicken to the paper towel lined rack. If you want the karaage to stay crispy longer, you can fry the chicken a second time, until it's a darker color after it's cooled off once. Serve with lemon wedges

The original 11

spices secret recipe

2 cups all-purpose flour

2/3 tablespoon salt

1/2 tablespoon dried thyme leaves

1/2 tablespoon dried basil leaves

1/3 tablespoon dried oregano leaves

1 tablespoon celery salt

1 tablespoon ground black pepper

1 tablespoon dried mustard

4 tablespoons paprika

2 tablespoons garlic salt

1 tablespoon ground ginger

3 tablespoons ground white pepper

1 cup plain yoghurt

1 egg, beaten

1kg chicken thigh fillets, chopped into nuggets

frying oil

1. Mix the flour in a bowl with all the herbs and spices; set aside.

2. Mix the yoghurt and egg together in a separate bowl until combined. Soak the chicken in the yoghurt mixture at room temperature, 20-30 minutes.

3. Remove chicken from the yoghurt, allowing excess to drip off. Dip the chicken pieces in the herb-spice-flour mixture to coat all sides, shaking off excess. Allow to sit on a rack over a baking sheet, 20 minutes.

4. Meanwhile, heat about 3 inches of the oil in a large fry pan (or similar heavy pot with high sides) over medium-high heat to 175C. When temperature is reached, lower the heat to medium to maintain it at 165C.

5. Fry 3 or 4 pieces at a time, being careful not to crowd the pot. Fry until medium golden brown, turning once, 15-18 minutes. Transfer chicken pieces to a baking sheet covered with paper towels. Allow the oil to return to temperature before adding more chicken. Repeat with remaining chicken.








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