Poultry Essentials Spicy Anything Chicken Sauce Recipes

Steps:

• 1. PREP/PREPARE
• 2. You will need a medium saucepan to make this recipe, or a slow cooker.
• 3. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this sauce should keep 2 - 3 months. Assuming it lasts that long.
• 4. Gather your ingredients (mise en place).
• 5. COOKING ON THE STOVETOP
• 6. Add the ingredients to a saucepan over medium heat.
• 7. Stir until the mixture comes to a simmer, about 5 minutes.
• 8. Continue to simmer until it slightly reduces and begins to thicken, about an additional 8 - 10 minutes.
• 9. COOKING IN A SLOW COOKER/INSTANT POT (MY CHOICE)
• 10. Add all of the ingredients to your slow cooker/instant pot. Seal the lid and cook on low for 4 - 6 hours.
• 11. Whatever method chosen, properly store in the fridge until needed.
• 12. PLATE/PRESENT
• 13. Serve as a dipping sauce for things like chicken tenders or dunk the cooked tenders into the sauce and serve them sticky. Enjoy.
• 14. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. If you have a skillet that is large enough to hold all the ingredients, you can cook it up a single pan.
• 3. Gather your ingredients (mise en place).
• 4. Cut the chicken into strips or cubes, and sprinkle with a bit of salt and pepper.
• 5. Add the butter to a skillet over medium heat.
• 6. When the butter has melted, toss in the chicken.
• 7. Turn once or twice until cooked, and starting to brown, about 4 - 5 minutes.
• 8. Remove the chicken and reserve.
• 9. Toss in the garlic and cook until fragrant, about 30 seconds.
• 10. Add the red pepper, paprika, and hot sauce, then cook for an additional 30 seconds.
• 11. Add the chicken stock and scrape the bottom of the pan with a wooden spoon to blend the fonds in with the sauce.
• 12. Bring up to a simmer. When the sauce begins to reduce, about 2 - 3 minutes, return the chicken to the pan, and toss to coat the chicken with the sauce.
• 13. Do a final tasting for proper seasoning.
• 14. PLATE/PRESENT
• 15. Serve up with a nice side, like mac & cheese, or maybe over some steamed rice. Enjoy.
• 16. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Bringing something up to the boil. Bringing something "up to the boil" is subject to some interpretation. For example, this recipe instructs you to bring the sauce up to the boil, and then reduce it to a simmer. I could crank my Viking range up full and have this it at a, rolling boil in 30 seconds, and it some cases that might be okay; however, this sauce contains sugars, and sugars will burn at that high a heat. So, here is a rule-of-thumb to go by. If the sauce you are making has to come to the boil, and it contains sugars, adjust the heat so that it takes about 5 minutes to reach a boiling state. A bit longer is acceptable but getting there faster runs the risk of burning the sugars.
• 3. Gather your ingredients (mise en place).
• 4. THE WINGS
• 5. Add the wings oil, salt, and pepper to a bowl and toss to combine.
• 6. Add to the basket of your air fryer, set the temp to 350f (175c).
• 7. Shake the basket every few minutes until the wings are golden brown and crispy, about 30 - 35 minutes.
• 8. THE SAUCE
• 9. While the wings are cooking, add all of the sauce ingredients to a saucepan over medium heat.
• 10. Bring to a boil, and then reduce to a simmer.
• 11. Whisk the cornstarch/arrowroot powder with the water, then add to the sauce. Stir until the sauce thickens, about 2 - 3 minutes.
• 12. Remove from the heat.
• 13. PLATE/PRESENT
• 14. Toss the wings with the sauce or serve on the side. Enjoy.
• 15. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. You will need a small saucepan to make this recipe.
• 3. Gather your ingredients (mise en place).
• 4. Add all the ingredients (except the lemon juice) to a saucepan over medium heat.
• 5. Allow to slowly come up to a simmer, and then continue at the simmer, while stirring for about 5 minutes.
• 6. Remove from the heat, stir in the lemon juice (if using), and allow to cool. Then store in a non-reactive jar with a lid, in the fridge until ready for use.
• 7. PLATE/PRESENT
• 8. Stir fries, braises, or baking. this poultry sauce is brilliant. Enjoy.
• 9. Keep the faith, and keep cooking.

Steps:

• 1. PREP/PREPARE
• 2. Storage of homemade condiments and spices Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher. If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in "Weck Jars" and you will find a ton of them. Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge. If properly stored, this saucspicee should last 6 - 8 months.
• 3. Gather your ingredients (mise en place).
• 4. Add all the spices together in a non-reactive jar, and store in a cool/dry space (spice cabinet) until needed.
• 5. PLATE/PRESENT
• 6. Sprinkle on chicken before baking or pan frying... and even have some at the table when eating. Enjoy.
• 7. Keep the faith, and keep cooking.

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.