Beths Wonderful Chicken Recipes

Steps:

• To make the chicken: Cut the chicken into bit size nuggets.
• Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.
• Mix in the chicken chunks, stir and cover with plastic wrap.
• Refridgerate for at least 20 minutes, I often do overnight.
• Heat oil in a wok or large skillet to about 350 degrees F.
• Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.
• DO NOT DRAIN OFF THE MARINADE!
• Mix until well coated!
• Fry these pieces a few at a time until all are golden brown.
• Drain off the chicken on paper towels.
• Set chicken aside and keep warm.
• I usually put it in the oven at a very low temperature.
• For the Sauce: Drain and chop all veggies for the sauce at this time.
• Set aside, but keep handy.
• Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling.
• Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container.
• Make sure it is smooth.
• Stir into chicken broth mixture.
• Cook and stir about 10- 15 seconds.
• By this time it should be thickening.
• Stir in veggies and pineapple.
• Heat to boiling once again to get the veggies and pineapple tender.
• Pour over chicken or serve on the side.

Steps:

• Mix all together and marinate chicken breasts 3-4 hours or overnight if possible.
• Grill or roast as desired.

Steps:

• Wash and pat chicken parts dry.
• Mix together salt, 1tsp black pepper, garlic powder and accent into a small bowl.
• Sprinkle chicken with mixture.
• Place seasoned chicken in a ziplock bag overnight in fridge.
• The next morning, pour the buttermilk into the bag of chicken. Squeeze out all of the air and mush the bag around making sure that all chicken is coated with the buttermilk.
• Place back into fridge and let chill for five hours or more.
• Mix flour, remaining pepper, and paprika into another bag.
• Remove chicken from bag and place into a colander to let drain for a minute or two.
• Get a large frying pan with a tight fitting lid and pour enough oil in to reach about 1/2 inch deep. Heat it over medium high heat until flour sizzles when added.
• Lower heat to medium.
• Shake chicken parts one at a time in bag of flour until all is coated.
• Place chicken into hot oil skin side down. Thighs should be placed in center if a whole chicken is being used.
• Cover and let cook for about 2 minutes or until crust starts to form. Lower heat to just under medium.
• When tops are looking wet, blood is rising, and sides look browned, turn chicken over. cover again and let cook until browned on bottom.
• Remove chicken from pan and let drain on a cookie cooling rack. Cover with foil while draining. Let stand 5 minutes. Serve.