Fusionchicken Recipes

Steps:

• In a medium bowl, combine chicken and Korean Chicken Marinade. Mix well to coat. Heat a medium skillet over medium-high heat; add 2 tablespoons of canola oil. Pan fry chicken until cooked through, stirring occasionally, about 8 to 10 minutes. Remove from heat.
• Preheat the oven to 400 degrees F.
• Take half of the chips and divide them between four oven-safe plates, placing the chips in a single layer. Sprinkle 1/2 cup Mexican pinto beans over the chips on each plate. Using half of the shredded Mexican blend cheese, distribute cheese evenly over the chips, making sure each chip has some cheese (no naked chips here). Divide the remaining chips among the plates, placing the second layer in a pile in the center on top of each plate to build a small mountain. Sprinkle the remaining beans and cheese evenly over the chips (remember, no naked chips!). Bake until cheese in the center of the first layer is fully melted, about 15 minutes. While cheese is melting, in a small bowl, mix sweet onion, green onion, cilantro, and lime juice; set aside. Use an oven mitt to remove nachos from oven, and place plates on a heat-safe surface. Sprinkle the onion mixture, cooked Korean chicken, and tomatoes evenly on top of nachos.
• In a medium bowl, whisk together rice wine vinegar, soy sauce, chili-garlic paste, and 1/3 cup canola oil. Add green and red cabbage, and toss until well coated. When you remove cabbage from the bowl, shake excess marinade off and place a handful of cabbage in the center of each plate of nachos, letting it cascade down over the chips. Top your nacho mountains with a dollop each of sour cream and guacamole. Sprinkle with sesame seeds. Serve with your favorite salsa if using. Remember to have plenty of napkins-you'll need 'em!
• Place soy sauce, gochujang, garlic, ginger, onion, pear, green onion, sesame oil, brown sugar, and sesame seeds in a blender and blend until smooth. Chill until ready to use.
• Place pinto beans, cumin, garlic powder, white onion and salt into a large pot. Add water to pot until all ingredients are completely immersed. Cover pot with lid, bring water to a boil, then remove the lid and reduce heat to medium. Stir frequently. If the water level drops below the top of the beans, add more water to cover beans. Cook for about 1 hour or until beans are soft. Cool any beans you're not using immediately before refrigerating them in an airtight container.

Steps:

• In small bowl, combine water, hoisin sauce, preserves, sugar, and soy sauce.
• Grate 1 tsp.
• of orange rind and add to hiosin mixture; set aside.
• Peel and coarsely chop oranges, removing seeds.
• In bowl, toss oranges and cilantro and set aside.
• Cook chicken in large skillet in hot oil over medium heat for 5-7 minutes, until chicken is browned; drain.
• Pour hoisin mixture over chicken, bring to boil, then reduce heat and simmer, uncovered, about 8-10 min, or until chicken is tender and no longer pink.
• Remove chicken from skillet.
• Boil sauce gently, uncovered, about 5 minutes, or until reduced to 1/3 cup.
• Return chicken to skillet and heat through, turning once to coat with sauce.
• Serve with sauce spooned over top, orange mixture alongside chicken, and sprinkle of sesame seed, if desired.

Steps:

• Combine dressing and sauce.
• Add chicken and marinate overnight.
• Grill over hot coals about 10 minutes per side.