Luscious.
Hi all, here is a recipe I made up somewhat on the fly recently, using a Googled recipe for some Carribean fruit-covered chicken as a foundation. My measurements will not be exact, as I more or less tossed shit in the sauce and kept tasting until it tasted the way I wanted. It ended up really awesomely.
Though not this awesomely.
This recipe comes in two parts: the chicken and the fruity goo you coat the chicken in. Let’s get started!
The Chicken
Ingredients:
- Chicken (pounded somewhat flat. Not super thin, but you want the pieces to be of mostly uniform thickness)
- Flour
- Salt
- Pepper
- White Pepper
- Garlic or Onion Powder
- 1 Egg
- Oil of any sort
Unsurprisingly, you’ll be using the flour to make a dredge for the chicken. Pour some in a mixing bowl, then add in the salt, pepper, and other spices to taste. Feel free to experiment: I added some smoked paprika and chili powder to nice effect. Ground mustard can be nice too. Mix up your coating.
Next, break an egg into a deep bowl and whisk it until it is smoooooth like butter. Depending on the amount of chicken you are using, add more eggs as needed.
Take each chicken piece, and dredge it through the flour, then the egg coating, and then the flour again. As you do this, allow about 4 tablespoons or so of your chosen oil heat up in a wok or wok-like structure. Once it is nice and hot and you are finished dredging your chicken, toss the meat in the oil. Yes, you’re doing some quick frying. It won’t take very long, depending on how thin you pounded your chicken. Keep poking the meat with a fork, and when your fork slides in and out cleanly, take the meat off the heat. If you want to be more sure, then slice the chicken in half when you think it is done. You want to take the chicken off when the middle has just the barest hint of pink, as once you take it off, the absorbed heat will cook it the rest of the way. Any later, and the chicken will overcook itself.
You did it!
Meanwhile, this guy won the World Series after his rock gig. Feel free to feel bad.
Goop de Froot
Ingredients:
- 2/3 cup some sort of fruit paste or jelly. Not the stuff from a jar that is sugar and artificial flavoring, some honest-to-God fruit baste in pseudo-bar form. I used guava paste, but I am confident some other fruit selections would work just as well
- 2 tablespoons soy sauce
- 3 tablespoons vinegar (of choice: I used rice wine vinegar this time and plain vinegar another and both worked fine. Choose your favorite vinegar flavor)
- 1-2 cloves of garlic
- 1/4 cup brown sugar
- 1/2 cup water
The measurements are baselines, upon tasting during the cooking process add more of whichever flavors you need.
In a saucepan, combine the water, jelly, soy sauce, and vinegar and bring to a boil. Stir and make sure the jelly breaks down and incorporates into everything else. When it reaches a boil, lower heat and simmer 2 minutes.
Mix 1-2 tablespoons of cornstarch into 2 tablespoons water. Check your sauce’s consistency. If it is too watery, add small amounts of your cornstarch/water mixture and stir until the desired thickness is obtained.
Saute chopped garlic in your wok, and when it is nicely browned add your whole thickened sauce to it. Add your chicken pieces and cover thoroughly, mix, and then pull chicken out onto a plate. Serve with rice, veggies, whatever you like. Enjoy it thoroughly, for given the chance, the chickens will do the same.
To be fair, it looks like a delicious baby.