Garlic Soy Chicken Recipes

Steps:

• Make sauce with:.1/4 small onion, 2 cloves garlic (minced). 1/2 cup soy sauce. 1/4 cup mirin. 2 tablespoons brown sugar. 2 tablespoons ginger.
• Cook sauce 2 minutes.
• Dredge wings in corn starch fry in batches until they start to brown.
• After all wings have been fried the first time fry them again until they are golden brown.
• Coat wings with sauce (reheat and strain before coating wings).

Steps:

• Toss the chicken with 2 teaspoons salt and 1/2 teaspoon pepper. Whisk 1/2 cup cornstarch and 1/4 teaspoon baking powder in a medium bowl. Coat the chicken in the cornstarch mixture, shaking off any excess. Transfer to a rack set on a baking sheet and let sit, uncovered, to set the coating, 30 minutes.
• Meanwhile, heat 2 tablespoons vegetable oil in a small saucepan over medium heat. Add the garlic and ginger and cook, stirring, until just softened but not browned, about 2 minutes. Add the soy sauce, brown sugar, honey, rice vinegar, gochujang and sesame oil; bring to a simmer and cook until slightly thickened, 6 to 8 minutes. Set the sauce aside.
• Fill a large Dutch oven or other heavy pot with 2 to 3 inches of vegetable oil. Heat over medium heat until a deep-fry thermometer registers 350 degrees F. Whisk the flour, remaining 1/3 cup cornstarch and 1/4 teaspoon baking powder and 2 pinches of salt in a medium bowl. Add the vodka and 1/3 cup cold water and whisk until the batter is smooth and very thin (about the consistency of half-and-half). If needed, add more water, 1 tablespoon at a time, to thin the batter.
• One at a time, dip about half the chicken pieces in the batter, letting any excess drip off. Then, using tongs, hold the chicken halfway in the hot oil for 1 to 2 seconds before letting go completely (this will prevent the chicken from sticking to the bottom of the pot). If any pieces stick together, gently separate them with the tongs. The oil temperature will drop; adjust the heat as necessary to maintain a temperature between 300 degrees F and 325 degrees F. Fry the chicken until the coating is crisp but not browned, about 6 minutes. Remove to a rack set on a baking sheet to drain. (The chicken will not be fully cooked at this stage.) Let the oil temperature return to 350 degrees F before frying the remaining chicken.
• Double-fry the chicken: Increase the oil temperature to 375 degrees F. Working in two batches, fry the chicken again until the coating is browned and very crisp, 4 to 6 minutes for wings and 6 to 8 minutes for drumsticks. Adjust the heat as necessary to maintain a temperature of 350 degrees F. Remove with tongs and transfer to a clean rack set on a baking sheet; brush all over with the sauce. Sprinkle with sesame seeds.

Steps:

• Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
• Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.

Steps:

• Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice.
• Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet.
• Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and 1/2 teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt.
• Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken.
• Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions.

Steps:

• Make sesame vegetables:
• In a heavy skillet heat vegetable oil over moderate heat until hot but not smoking and cook bell pepper, mushrooms, scallions, and red pepper flakes, stirring, until vegetables are golden and cooked through, about 5 minutes. Toss vegetables with sesame oil and salt and pepper to taste.
• Make chicken:
• In a small bowl combine soy sauce, Sherry, brown sugar, garlic, gingerroot, and salt and pepper taste and stir until sugar is dissolved. Gently pound chicken between 2 sheets of plastic wrap until about 1/4 inch thick. In a large sealable plastic bag marinate chicken in soy sauce mixture, turning occasionally, 25 minutes.
• In a heavy skillet heat oil over moderate heat until hot but not smoking. Remove chicken from marinade, letting excess drip off and reserving marinade, and cook until browned and cooked through, 3 to 4 minutes on each side. Transfer chicken to plate and keep warm. Pour reserved marinade through a sieve into skillet and boil until reduced to about 2 tablespoons.
• Drizzle chicken with sauce and serve with sesame vegetables.

Steps:

• Marinate the chicken: Place the chicken in a large resealable gallon-sized plastic bag and add half of the can of cola, 2 sliced garlic cloves, 2 smashed ginger coin and 1/2 cup soy sauce. Seal the bag, put it in a rimmed dish and marinate for at least 2 hours or up to overnight in the refrigerator, flipping the bag periodically for even distribution of the marinade.
• Make the glaze: Meanwhile, combine the sake with 3 tablespoons brown sugar, 1/3 cup water and the remaining 1/2 cup soy sauce, 4 sliced garlic cloves, and 2 smashed ginger coins in a small saucepan. Bring to a gentle simmer and cook for 5 minutes to develop flavor. Using a fork, stir the cornstarch in a small bowl with 1 tablespoon water. Whisk the cornstarch slurry into the sauce. Simmer the sauce for 1 minute more. Remove from the heat and add 1 teaspoon vinegar. Cool to room temperature, then strain, discarding the solids. Set aside 1/4 cup for drizzling at the end.
• Make the pickled peppers: Place the sliced peppers in a medium bowl. Bring 1/2 cup of water to a boil with 1/2 teaspoon salt, then pour over the peppers. Let sit 10 minutes, then drain. Return the peppers to the same bowl. Add 1/4 cup vinegar, 2 tablespoons water, 1/2 teaspoon salt and remaining tablespoon of brown sugar, and stir to dissolve. Set aside.
• Take the chicken out of the fridge 30 minutes before cooking. Remove from the marinade, and pat dry with paper towels. (Discard the marinade.)
• Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Lightly sprinkle the chicken all over with salt and pepper, and place its cavity over the cola can so that the chicken is sitting upright. Carefully put the chicken on the can on the indirect side of the grill, with the back facing the hotter side. Cover and cook until an instant-read thermometer inserted in the breast (avoiding the bone) reads 140 degrees F, 35 to 40 minutes. Baste the chicken all over with the glaze and cover for 5 minutes. Turn the chicken so that the breast is facing the hotter side. Baste a second time, and cover again until the thermometer reads at least 165 degrees F in the thickest part of the thigh, about 25 minutes more. Carefully remove from the grill and let rest 20 minutes before carving. Drizzle with some of the glaze and sprinkle with the sesame seeds. Serve the pickled peppers on the side.

Steps:

• Trim the excess skin and fat from chicken thigh or wing. Place the thighs or wings in a baking dish just big enough to accomodate the chicken. If you have too much space between the pieces the sugars in the sauce will burn and your evening's entertainment will consist of dish scrubbing.
• Whisk together the soy sauce, brown sugar, onion and garlic, Pour the sauce over the chicken. Turn each piece so it is well coated and then leave it skin side up.
• Bake at 350°F for 30 - 40 minutes.

Steps:

• Tenderise the chicken strips using a meat mallet or the blunt edge of a cleaver. Rub with the sesame oil and set aside for 15 minutes.
• Heat the sunflower oil in a wok, add the ginger and garlic and cook until light brown. Add the chicken, stir-fry for 2 minutes, then add the soy sauce and black pepper. Stir-fry for 1 minute so the chicken absorbs the seasonings thoroughly, then add the water, stir well and cook for 2 minutes.
• Heap into warm bowls and serve with freshly cooked boiled rice or noodles

Steps:

• With a sharp knife, cut leg quarters at the joints if desired. Place in a 4-qt. slow cooker. In a small bowl, combine the tomato sauce, soy sauce, brown sugar and garlic; pour over chicken., Cover and cook on low for 4-5 hours or until chicken is tender. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Season chicken on both sides with salt and pepper to taste.
• Brown chicken and garlic in hot oil in a large saute pan.
• Add wine, broth, lemon juice, and spices.
• Bring to a boil, then reduce heat, cover and simmer 6-8 minutes or until chicken is cooked through.
• Remove chicken and garlic from pan and keep warm.
• Mix together remaining wine with the flour and mix into the pan juices, stirring briskly.
• Bring to a boil and cook until thickened.
• Serve sauce with chicken and garlic.
• Mashed potatoes or rice may be served, if desired.

Steps:

• Mix marinade ingredients in glass bowl or zip-lock bag.
• Add chicken, mix well and marinate in refrigerator at least 1 hour. (We marinated ours all day).
• Brush hot grill rack with additional olive oil. Grill breasts 5 to 7 minutes per side or until done. Let chicken rest a few minutes, slice and serve. Garnish with cilantro, if desired.

Steps:

• Before breading, pat chicken with paper towel to remove excess liquids. In a large zip lock bag, combine clour, panko, garlic salt and pepper, shake well.
• Crust each chicken evenly with panko mixture. Deep fry in oil on medium to high heat until chicken is golden on each side.
• Dipping Sauce: In medium bowl whisk soy sauce, sugar and water until sugar is dissolved. Stir in ginger, garlic and onions. Set aside to rest at room temperature. Serve as a dipping sauce for chicken.
• compliments from: Maika'i Favorites Book.

Steps:

• Heat oven to 200C/180C fan/gas 6. Mix the soy, honey, 1 tbsp of the oil and ½ tbsp garlic & ginger paste in a bowl. Pour over the chicken thighs and leave to marinate if you have time, but don't worry if not - they will be delicious either way. Tip the chicken with all the marinade into a roasting tin, skin-side up. Cook for 45 mins until sticky and the skin is crispy.
• When the chicken has 15 mins left, start cooking the rice following pack instructions, if using, and heat the remaining oil in a frying pan. Add the remaining garlic & ginger paste, sizzle for 1 min, then tip in the broccoli along with a splash of water. Cover and cook for 10 mins until tender, then take the lid off, tip the sesame seeds into the pan and give everything a good toss around. Season. Serve with the chicken, and all the caramelised bits from the bottom of the tin.

Steps:

• In a large, nonporous bowl, combine the garlic and the soy sauce. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least an hour.
• Preheat an outdoor grill for medium high heat and lightly oil the grate.
• Grill chicken over medium high heat for 10 to 15 minutes per side, or until internal temperature reaches 180 degrees F (80 degrees C). Discard any remaining marinade.