Chef Time!

Chef Time!

Monday, November 12, 2012

Chicken That Says WOW!


Are you tired of cooking chicken the same way every time? I know I was, then I decided to try something new. I’ve always prepared pork loins using a brandy marinade, so I was thinking why not do the same with chicken? Talk about a WOW factor, this chicken came out better than what I expected.

brandy fried chicken

Chinese Brandy Fried Chicken
4 boneless chicken breast (cut in half lengthwise)
Marinade: ½ c. brandy
¼ c. soy sauce
½ c. chicken broth
1 tsp. fresh ginger, grated
Batter: 1 c. flour
2 tsp. baking powder
1 beaten eggs
1 tsp. salt
1 c. ice water
Combine chicken and marinade ingredients in a shallow dish and place in the refrigerator; let marinade for 24 hours.
Preparation of batter:
Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil temperature must be at 350 which is the preferred frying temp of most professional cooks. (Make sure the oil is not over-used and too dark, or smoking.). Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.
Chef’s note: Temps at 400 would fry the surface of the breast too dry, and leave the inside underdone.

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