SPICY ASIAN CHICKEN LOLLIPOPS
Provided by Guy Fieri
Categories appetizer
Time 1h55m
Yield 4 to 6 servings
Number Of Ingredients 28
Steps:
- Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
- Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
- Preheat the oven to 350 degrees F.
- Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
- Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
- While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
- Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
- Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.
MINI CHICKEN LOAVES
Have a delicious entree ready in only 15 minutes with this speedy recipe from Lorraine Caland. "These loaves are perfect any time of the year," she writes from Thunder Bay, Ontario.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine 3/4 cup salsa, corn, bread crumbs, chili powder, salt and pepper. Crumble chicken over mixture and mix well. Shape into four loaves; place in an 11x7-in. microwave-safe dish coated with cooking spray. , Cover and microwave on high for 5-6 minutes or until a thermometer reads 165° and juices run clear. Serve with remaining salsa.
Nutrition Facts : Calories 235 calories, Fat 10g fat (3g saturated fat), Cholesterol 75mg cholesterol, Sodium 514mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 20g protein. Diabetic Exchanges
ORIENTAL CHICKEN MINI MEAT LOAVES
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Combine water chestnuts, breadcrumbs, evaporated milk, soy sauce, green onion, egg, bouillon powder and garlic in large bowl. Add chicken, mix lightly but thoroughly to blend. Divide mixture among 12 large, lightly greased muffin cups, pressing evenly into cups. Bake at 350 degrees F for 30-35 minutes or until meat thermometer registers 185 degrees F. Remove from cups and serve with sweet and sour sauce.
MIGHTY MINI LOAVES
Single-serve mini meatloaves.
Provided by Karie Karlson
Categories Main Dish Recipes Meatloaf Recipes Pork Meatloaf Recipes
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and let cool; crumble.
- Place bacon, stuffing, Parmesan cheese, Worcestershire, soy sauce, egg, onion soup mix, salt, and pepper in a large bowl and mix well. Divide meat mixture into 6 individual portions. Mold each portion into oval-like shapes. Press top of each oval in and add Swiss cheese. Mold meat back up over the tops, enclosing cheese.
- Mix ketchup, mustard, and brown sugar together in a separate bowl. Cover each loaf with mixture. Place loaves in the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 45 minutes.
- While loaves bake, saute onion over medium-high heat in a frying pan, 5 to 7 minutes. Top baked loaves with onions and let stand for 5 minutes to cool before serving.
Nutrition Facts : Calories 537.6 calories, Carbohydrate 51.2 g, Cholesterol 93.4 mg, Fat 24.8 g, Fiber 2.7 g, Protein 28.3 g, SaturatedFat 11.9 g, Sodium 2506.4 mg, Sugar 20.2 g
ASIAN BEEF / CHICKEN LO MEIN
We love Asian food and this is a speedy variation of a quick and easy Lo Mein. Sometimes I use frozen mixed vegetables for convenience. I use ground beef or thinly sliced chicken breats, which ever I have on hand.
Provided by JOANNE S.
Categories < 30 Mins
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 6
Steps:
- In a large nonstick skillet, brown ground sirloin or quickly stir fry chicken strips until no longer pink.
- Use a drop of vegetable is necessary.
- Remove with a slotted spoon.
- Season the meat with one of the seasoning packets from the noodles; set aside.
- In the same skillet, combine water, vegetables, noodles (broken up), ginger and remaining seasoning packet.
- Bring to a boil, reduce heat.
- Cover and simmer 3 minutes until noodles are tender, stirring occasionally.
- Return meat to skillet; stir in green onion.
Nutrition Facts : Calories 386.2, Fat 18, SaturatedFat 7.8, Cholesterol 73.7, Sodium 944.2, Carbohydrate 27.2, Fiber 1.1, Sugar 0.7, Protein 27.2
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