General Mapache Chicken Surprise Recipes

Steps:

• For the fried chicken: Score skin side of breast and thigh with a sharp knife to promote even cooking while keeping the meat moist and tender.
• Whisk together eggs and hot sauce in a bowl. Add flour to a separate bowl. Add chicken pieces first to egg mixture, then transfer to flour, coating every nook and cranny.
• Remove any excess flour from chicken and transfer to a sheet tray.
• Heat oil in a deep-fryer to 300 degrees F. Add chicken thigh and breast and let cook 3 minutes, then add the wing and drumstick. Let cook until an instant-read thermometer inserted in the thickest part of each piece (not touching bone) registers 160 degrees F, about 9 minutes more. Let cool. (See Cook's Note.)
• For General's sauce: Heat soy oil in a wok (or medium saucepot) and add ginger. Cook until water from ginger is evaporated, then add garlic and cook until aromatic. Add sugar little by little, stirring continuously, and cook over medium heat until a caramel color is reached, about 20 minutes. Add Shaoxing wine and allow the alcohol to evaporate. Add vinegar and arbol chile. Turn down heat and let simmer while making slurry.
• For the slurry: Add soy sauce and mushroom seasoning to a small bowl and very slowly whisk in cornstarch. If the mixture seems too thick, add a bit of white vinegar to dilute.
• Slowly, whisk slurry mixture into wok, and cook until slurry has thickened the sauce like a proper maple syrup and the cornstarch chalkiness has left completely.
• Bring the oil in the deep-fryer back to 350 degrees F. Fry all chicken pieces together again until skin is golden brown, crispy, and delicious.
• Remove chicken from fryer and dip in sauce (making sure every little piece is smothered in saucy goodness).
• With metal tongs, place the saucy chicken on a really cute plate or your most cherished hardcover novel.
• For garnish: Garnish with chile oil, chile flakes, peanuts, orange segments and a gentle adornment of cilantro to create the most gorgeous display of a half a chicken you've ever seen (and tasted).

Steps:

• Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.
• Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.

Steps:

• Coat the chicken pieces with 1/4 cup of cornstarch; set aside.
• Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated.
• Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm.
• Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.

Steps:

• To Make Sauce: In a large bowl combine 1/2 cup cornstarch and 1/4 cup water. Mix together. Add garlic, ginger, sugar, 1/4 cup soy sauce and white wine vinegar. Then add chicken broth and monosodium glutamate and stir all together until sugar dissolves. Refrigerate until needed.
• To Prepare Chicken: In a separate bowl, combine chicken, 1/2 cup soy sauce and white pepper. Stir in egg. Add 1 cup cornstarch and stir until chicken is evenly coated. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep fry at 350 degrees F (175 degrees C) until crispy. Drain on paper towels.
• To Make Mixture: Place a small amount of oil in wok and heat until wok is hot. Add scallions and dried chile peppers and stir-fry briefly. Remove sauce from refrigerator and stir. Add sauce to wok. Then add fried chicken and cook until sauce thickens (add cornstarch or water as needed until sauce is as thick as you like it).

Steps:

• Marinate chicken overnight in salad dressing. (do not discard dressing).
• Preheat oven to 350 degrees.
• Lay marinated chicken in baking dish and pour dressing over top.
• Smear chicken with jam and sprinkle the mushrooms and onion soup mix over the chicken.
• Season with pepper and drizzle sherry overtop of everything.
• Cook in a 350 degree oven covered for 55 minutes, then remove cover and cook for 20 minutes longer.

Steps:

• Cut boneless and skinless chicken breasts into stripes (bones and skin use for cooking broth). Chicken stripes season with salt and soak into lemon juice. Leave it 1 hour in lemon.
• In the meantime cut onion into rounds; mince finely garlic; cut bell peppers into stripes; cut tomato into small pieces (remove seeds), cut zucchini into stripes.
• Wash canned corn and beans well to remove "can taste".
• Heat olive oil in a frying pan (big one) and fry chicken until gets brown.
• Put chicken aside, add some more oil and add vegetables following this order: first onion, sauté until softens; than peppers, sauté a bit, than tomato and garlic. Than add chicken, thyme, oregano, salt, pepper and chili. Add some broth and sauté until everything softens. Add corn and beans and stir. Add zucchini last (they get soft quickly).
• Sauté everything for 5-10 minutes or more: all liquid must evaporate and sauce must be sticky.

Steps:

• Place chicken in bottom of shallow oven pan.
• Combine cream of chicken soup, milk and half and half.
• Spread soup mixture over top of chicken breasts evenly.
• Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning.
• Place Swiss cheese slices over soup.
• In saucepan, mix melted butter and 1 box of the stuffing (bread and all).
• Spoon stuffing mixture over cheese slices evenly.
• Cover pan with foil.
• Bake at 450 degrees for 45 minutes or until chicken is done.

Steps:

• Heat oil in frying pan.
• Stir fry chicken until lightly browned. Remove pan from heat.
• Slice vegetables and stir into chicken. Mix in prepared sauce. Allow to cool.
• Place 1 pastry sheet on a lightly greased tray. Fold in edges to form a 1cm border.
• Spoon chicken mixture into pastry case.
• Cut remaining pastry into strips. Lay diagonally across filling over the top.
• Glaze with egg.
• Bake in preheated oven 200 deg for 20 min or until pastry is puff and golden.

Steps:

• Remove the skin and fat from the chicken thighs. Place them in a saucepan, cover with 6 cups of water and season with salt and pepper. Simmer for 45 minutes. Remove and let cool; reserve the broth.
• Remove the meat from the bones and set aside. In a frying pan, heat the oil over medium heat. Add the onion and mushrooms and saute for 5 minutes or until the mushrooms are cooked and the onion wilted. Set aside.
• In a saucepan, melt the butter over medium-high heat. Add the flour and stir well. Slowly whisk in 2 to 3 cups of the reserved broth to make a thin roux. Season with the thyme, lime juice, salt and pepper.
• Add the chicken, onion and mushrooms to the sauce and reheat slowly. Adjust the seasonings and serve.

Steps:

• Boil chicken breast until tender.
• Remove meat from bone.
• Spray 9 by 13 pan with low fat spray.
• Cut at least 9 tortillas into strips.
• Line the bottom of the pan until covered.
• In a small skillet, melt cream cheese and the jar of cheese with chilies.
• Add milk to a sauce consistency.
• Sprinkle red pepper.
• Break chicken into small pieces and place in pan, layer with tortillas strips and alternate until pan is filled.
• Pour cheese mixture over the top.
• Sprinkle cheddar cheese on top.
• Bake at 350 for approximately 30 minutes.