Cluckinlomein Recipes

Steps:

• For the brine: Mix the buttermilk, salt and spices together in a medium bowl. Add the chicken, then turn to coat, cover, and refrigerate for at least 4 hours or up to overnight.
• For the breading: Mix the flour, salt, baking powder and spices together in a shallow dish or pie plate.
• Remove the chicken from the buttermilk brine and transfer to the seasoned flour. Coat the chicken in the seasoned flour, then shake off the excess and return it to the brine. Coat the chicken again in the seasoned flour mixture and transfer to a plate.
• Heat the oil in a pan to 375 degrees F.
• Fry the chicken, flipping halfway through, until golden brown and the internal temperature reaches 160 degrees F , 6 to 8 minutes. Transfer to a wire rack to drain.
• For the honey mustard sauce: Whisk the mustard, honey and mayonnaise together in a small bowl.
• For the sandwiches: Apply mayo to the tops of the buns and honey mustard to the bottoms. Place the fried chicken on the bottom buns, then spoon a little honey mustard on top. Lay a slice of Cheddar on each piece of chicken, then the iceberg and sweet onion. Place the top buns on the sandwiches, cut in half, and serve.

Steps:

• In a glass bowl, combine the chicken, 2 tsp Sugar, 1 tablespoons Vinegar, and 1/4°C Soy Sauce.
• Mix together well, cover and marinate in the fridge for 1 hours.
• In a quart glass jar combine Chicken Broth, Water, Sesame Oil, ground black pepper, the rest of the sugar, vinegar, and soy sauce.
• Shake well.
• Pour a 1/2°C into a small bowl and dissolve the cornstarch in it well-- then pour it all together in the jar.
• Shake well.
• Heat 1 tbsp of canola oil in your wok, when it's smoking, add the chicken which you have drained well.
• Stir fry until the liquid evaporates and the chicken starts to brown.
• Put this on a plate and remove to a warm place.
• Heat 1 tablespoons of Canola oil in the Wok again, add garlic and ginger, stirring briefly until you can smell it start cooking.
• Add in the rest of your vegetables.
• Stir it up well and let cook until the vegetables start to wilt some.
• Scoot the veggies to the side and make a well in the middle.
• Pour in about half of the sauce from the jar.
• When it starts to warm up, mix in the veggies and add back the chicken.
• If you want more sauce, add more and stir until it heats up enough to start thickening.
• Once you have enough sauce, let it cook for a few minutes and then add in your warm drained linguine.
• Serve with steamed rice.
• Enjoy!