It was all about the chicken on todays Country Cookin. We cooked up some Honey Teriyaki Hot Wings and Coconut Crunch Chicken Strips. Honey Teriyaki Hot Wings Ingredients 3-4 pounds chicken wings 1 tablespoon corn starch 1 1/3 cups soy sauce 1/3 cup Mirin rice cooking wine 1/2 cup honey 3 cloves garlic, minced 1 tablespoon freshly grated ginger 2-3 tablespoons Sriracha, optional Instructions Preheat oven to 375 degrees F. Lightly oil a 9×13 baking dish or coat with nonstick spray. In a small bowl, whisk together cornstarch and 1 tablespoon water. In a large glass measuring cup or another bowl, whisk together soy sauce, Mirin, honey, garlic, ginger, Sriracha and cornstarch mixture. Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings. Place into oven and bake for 45-50 minutes, using metal tongs to turn at halftime. Then broil for 2-3 minutes, or until the wings are slightly charred. Let cool for 10 minutes before serving. Coconut Crunch Chicken Strips with Creamy Honey-Mango Dipping Sauce Ingredients: • Vegetable oil for frying 2 chicken breasts (skinless and boneless), sliced length-wise into 4 strips, then those strips sliced length-wise in half, making a total of 8 strips per breast • Pinch curry powder • Salt • Pepper • Pinch cayenne pepper ½ cup flour 2 eggs 2 cups sweetened, shredded coconut 1 tablespoon chives, finely minced • Creamy, Honey-Mango Dipping Sauce (recipe below) Preparation: -Begin by filling a medium-sized pot about half-way with the vegetable oil (roughly 6-8 cups), and bring the temperature of the oil slowly up to 350° while you prepare the strips. -Place the chicken strips into a bowl, and add the pinch of curry powder, a couple of pinches of salt and pepper, and a pinch or two of cayenne pepper, to the strips; toss the strips to coat them in the seasoning, and set them aside for a moment. -Set up your “coating” station by putting the flour, along with another couple of pinches of salt, pepper and cayenne pepper, into a medium-sized bowl and blending to combine; put the eggs into another medium-sized bowl and beat them, and put the sweetened shredded coconut into another medium-sized bowl; to coat the chicken strips, dredge one strip at a time into the seasoned flour and coat it well; next, dip it into the beaten eggs, and then into the shredded coconut; press the strips into the coconut very well to coat them thoroughly, and place the coated strips onto a plate to hold until all strips have been coated. -To fry the strips, work in batches by adding about 4-5 strips into the hot oil, and allow them to fry for about 1 ½ – 2 minutes, moving them very gently with tongs every now and then, until they are a deep, golden color; remove from oil and place onto a paper towel-lined platter to drain, and sprinkle each batch with a pinch of salt and pepper while they’re still hot; repeat the process until all strips have been fried. -Serve the strips hot, garnished with a sprinkle of the minced chives and a side of the Creamy, Honey-Mango Dipping Sauce. Creamy Honey-Mango Dipping Sauce ingredients: ½ cup mayonnaise ½ cup frozen mango chunks, thawed 2 tablespoons fresh cilantro leaves 1 tablespoon honey • Pinch (small) curry powder 3-4 drops Sriracha sauce (add more if you like it a bit more spicy) ½ teaspoon fresh lemon juice Preparation: -Add all ingredients into the bowl of a food processor, and process until completely combined and well-blended; serve immediately, or cover with plastic wrap and store in the fridge for a couple of days.
Posted on: Wed, 22 Jan 2014 20:14:31 +0000
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