Post by amarante on Oct 16, 2016 10:40:21 GMT -5
Lucky Peach is a fun cookbook with relatively easy cookbooks. This one is slightly tongue in cheek but good healthier version of everyone's guilty pleasure.
Mall Chicken
Source: Peter Meehan - Lucky Peach Presents 101 Easy Asian Recipes
Makes 4 to 6 servings
⅓ C honey
¼ C ketchup
3 T soy sauce
2 T apple cider vinegar or distilled white vinegar
2 T brown sugar
1 T minced garlic
2 lbs boneless, skinless chicken thighs or breasts, or a mix, cut into 1" pieces
+ kosher salt
¼ C cornstarch
1 T oil
2 T sesame seeds, for topping
+ cooked white rice, for serving (optional)
1 Heat the oven to 375°F.
2 Whisk the honey, ketchup, soy sauce, vinegar, sugar, and garlic in a bowl until smooth.
Place the chicken in another bowl, season with a little salt, and dust with the cornstarch, tossing to coat and shaking off the excess.
4 Heat the oil in a large skillet over high heat. Working in batches, sear the chicken, forming a light crust. Transfer the chicken to a baking dish.
5 Pour the sauce over the chicken and toss to coat. Bake until the chicken is cooked through and the sauce is bubbling and thick, about 20 minutes. Scatter with sesame seeds.
Sticky-sweet chicken: This is what “Asian” food is to so much of America, maybe with a couple broccoli florets and some rice (preferably fried) to go with it. I’m not much for this kind of dish, but to pretend that 90 percent of what people order at Chinese-Asian establishments isn’t some variation on this would be to deny the truth. So in an inclusive act of recognition, here’s our goopy take on this motherless dish—a mash-up of all your food-court chickens, be they sweet ’n’ sour, sesame, or attributed to General Tso—with the deep fryer subtracted from the equation to increase the ease and dial back the grease.
Mall Chicken
Source: Peter Meehan - Lucky Peach Presents 101 Easy Asian Recipes
Makes 4 to 6 servings
⅓ C honey
¼ C ketchup
3 T soy sauce
2 T apple cider vinegar or distilled white vinegar
2 T brown sugar
1 T minced garlic
2 lbs boneless, skinless chicken thighs or breasts, or a mix, cut into 1" pieces
+ kosher salt
¼ C cornstarch
1 T oil
2 T sesame seeds, for topping
+ cooked white rice, for serving (optional)
1 Heat the oven to 375°F.
2 Whisk the honey, ketchup, soy sauce, vinegar, sugar, and garlic in a bowl until smooth.
Place the chicken in another bowl, season with a little salt, and dust with the cornstarch, tossing to coat and shaking off the excess.
4 Heat the oil in a large skillet over high heat. Working in batches, sear the chicken, forming a light crust. Transfer the chicken to a baking dish.
5 Pour the sauce over the chicken and toss to coat. Bake until the chicken is cooked through and the sauce is bubbling and thick, about 20 minutes. Scatter with sesame seeds.
Sticky-sweet chicken: This is what “Asian” food is to so much of America, maybe with a couple broccoli florets and some rice (preferably fried) to go with it. I’m not much for this kind of dish, but to pretend that 90 percent of what people order at Chinese-Asian establishments isn’t some variation on this would be to deny the truth. So in an inclusive act of recognition, here’s our goopy take on this motherless dish—a mash-up of all your food-court chickens, be they sweet ’n’ sour, sesame, or attributed to General Tso—with the deep fryer subtracted from the equation to increase the ease and dial back the grease.