Grampas Asian Chicken With His Secret Sauce Recipes

Steps:

• 1. Crush the onions (I put them in a zip-lock bag and crush to coarse crumbs with my hands) Pour them into a shallow bowl with the flour.
• 2. Put egg in another bowl and lightly mix with a fork.
• 3. Dip chicken pieces (I cut breasts in half) in egg and then dredge in the onion/flour mixture. Sprinkle generously with creole seasoning. Put in greased casserole dish and bake for 20 min at 400 degrees.

Steps:

• 1) Cut chicken in half and salt and pepper the chicken to taste. 2) Heat 1 Tbsp. oil in large non-stick skillet until oil is hot (near smoking point). 3) Add ginger slices and green onion pieces to oil and fry until golden (less than 1 minute, stirring constantly to avoid burning) 4) Add another 1 Tbsp. oil to pan and allow to oil to heat up. 5) Add the chicken halves to pan, skin-side down 5) Sear chicken skin until golden brown (using tongs, turn chicken over carefully to make sure the browned skin is not damaged). Turn down the heat to medium. 5) Mix the soya sauce, oyster sauce and whisky into the 1 cup of water 6) Pour this sauce mixture into the pan and cover pan with lid. 7) Cook chicken for 15 - 20 minutes until chicken to cooked (test by poking the thickest part of the chicken thighs to make sure juices are clear, not pink). 8) Take chicken halves out of pan and allow to cool in serving platter. 9) Turn up temperature to high and stir in corn starch mixture to sauce in pan, stirring constantly to ensure smooth gravy consistency of sauce, adding a little more water if sauce becomes too thick. Take off heating element. 10) Cut chicken into serving pieces and arrange on platter. Pour gravy on top of the chicken and serve. If there is extra gravy, put in gravy bowl. 11) Serve with hot rice and stir-fried asian vegetables.

Steps:

• Heat oven to 425 degrees. In a medium bowl, combine 1/4 cup oil and grate in 2 garlic cloves using a zester. Add the carrots and toss to coat. Lightly season with salt and black pepper and transfer to a sheet pan, reserving the garlic oil in the bowl. Add the chicken to the bowl and coat with the remaining garlic oil. Arrange in a single layer on the sheet pan skin-side up between the carrots.
• Roast until carrots are tender, and chicken is cooked through with crispy skin that's browned in spots, 35 to 40 minutes.
• While the chicken cooks, in a food processor or blender or using a mortar and pestle, combine the avocado, jalapeño, vinegar, lime zest and juice, remaining garlic clove, half the chopped parsley and cilantro, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Purée or pound into a coarse mixture. With the machine running or while mixing with a pestle in a mortar, slowly drizzle in the remaining 1/4 cup olive oil and 1 tablespoon room temperature water. Purée or stir until the sauce is smooth and creamy. Taste and adjust the seasoning with additional salt if necessary. The sauce can be made a few hours in advance and refrigerated in an airtight container.
• Scatter the remaining 1/2 cup each parsley and cilantro over the chicken and carrots. Transfer to individual plates along with any pan juices. Spoon a few tablespoons of the guasacaca sauce on the side for dipping. Serve warm with additional sauce on the side.

Steps:

• Put chicken pieces in a large stockpot; pour enough water over chicken to cover completely. Add onion, celery, bouillon cubes, basil, parsley, garlic, salt, and pepper to the pot; bring to a simmer over medium-high heat. Cook at a simmer until the chicken is cooked through and tender, about 1 hour.
• Remove and discard celery chunks. Remove chicken to a cutting board to cool; cut as much meat as possible from the bones and chop roughly. Return chicken to stock.
• Stir potatoes, kohlrabi, carrots, and turnip into the soup; cook until the vegetables are tender, about 20 minutes. Add cabbage, corn, green beans, and tomato; cook until the green beans are tender, 7 to 10 minutes more.

Steps:

• Pour the chili sauce and grape jelly into a large pot or wok.
• Simmer on medium until the jelly melts; stir well.
• Add the meatballs and chicken.
• Simmer for about 25-30 minutes until chicken is cooked, turning and stirring occasionally.
• Great served over rice.

Steps:

• In a large container, mix the Italian dressing, soy sauce, Worcestershire sauce, garlic, mustard, ginger, and brown sugar. Place chicken in the container and marinate in the refrigerator 8 hours or overnight.
• Preheat grill for high heat.
• Lightly oil grill grate. Discard marinade and place chicken on grill. Cook 30 minutes, or until chicken juices run clear. Smaller parts will be done more quickly.