Saturday, April 30, 2011
Spiral Chicken Recipe
One of the dining halls at UVA hosts a student Iron Chef competition (well it's really just a cooking competition, nothing like my favorite cooking show of all time) but it's pretty fun and we get to use the sweet stuff in the industrial dining hall kitchen. Last year my team took second place with Mango Chicken Curry. This year we're going for broke, and came up with this ... thing.
skinned boneless chicken breast (big ones preferably, for roll-ability)
green (spring) onion*
hot sauce (of the Sriracha variety, preferably - something with chilis and garlic)
sake (or rice cooking wine)*
rice or corn chex cereal (for breading) or Panko if you aren't allergic to wheat like my housemate, haha
oil (for deep frying)
1. Prepare the chicken by cutting it to ¼ inch thickness, and tenderize/flatten with a meat mallet to make rectangles about 3”x7”.
2. Prepare the filling by combining the spring onions, 1 egg, ¼ cup of chex mix and 1 tbsp of fish sauce in a blender until it becomes a thick paste. Add some hot sauce if you like things spicy. Add more chex mix if it isn’t thick enough to be spreadable.
3. Spread the filling along the surface of the chicken and then roll it, and secure with a toothpick.
4. Prepare the sauce by combining soy sauce, mirin, sake, and sugar in a 3:3:2:1 ratio in a pot. Heat until boiling on the stove, add about 1 tbsp at a time of corn starch (mixed with cold water to dilute) and stir until thick consistency is acquired.
5. Coat the chicken roll in beaten egg wash. Roll in finely crushed Chex cereal seasoned with a little salt and pepper. When oil has come up to temperature, cook for about five minutes. Cut in half so you can see the spiral and return to oil to finish cooking until just done through. Do not overcook.
Dipping or serving it with the home made teriyaki sauce (or store bought is fine too) really does the trick :D The competition is today, so we'll see how the judges like it!
Oh and y'all should check out Ada's giveaway here!!