Heat oil in a deep pot (Dutch oven or a saucepan-not a shallow skillet). Place another wire rack over a baking sheet. Place on wire rack to air dry for 10-30 minutes. Press on the chicken to help the coating stick. Dip the chicken in the wet mixture and then the dry. Then add the salt, cornstarch and flour to the rest of the spice mixture. Sprinkle half the spice mixture on the chicken. In a separate bowl, combine wet ingredients except oil. Combine all spices (but not the flour, cornstarch or salt) together in a bowl. water combined)Ģ quarts peanut or vegetable oil, for deep frying It does take some time and requires an apron (I mean, I guess you could make it without an apron, but aprons are fun!)ġ package chicken tenders-about 3-4 poundsĢ flax eggs (2 T. Here is a recipe for fried chicken that my husband and I really enjoyed. Sometimes you can get it gluten free, but it usually has eggs and/or dairy in it. Cook until chicken is warm and vegetables are to desired tenderness. Add any additional coconut milk that’s needed to cover vegetables and chicken. Heat the oil and curry paste for 2 minutes. You can also use this as a way to use up almost any random vegetable you have sitting around.Ģ-4 cups additional coconut milk from a can or cartonģ-4 cups frozen Asian vegetables (any mix is fine) Variety can be achieved by changing up the meat, using green curry paste instead, clanging the rice, or changing which vegetable mix to use. It requires no chopping and can be left alone for a bit while attending to other things.
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