Asian Kumquat Chicken Recipes

KUMQUAT CHICKEN

Steps:

• Marinade chicken with soy sauce, Szechuan pepper, and salt for 20 minutes.
• Combine all sauce ingredients in a small bowl.
• Heat up wok or large fry pan. Add 2 tablespoon of vegetable oil. Place chicken thighs in a single layer in the pan. Fry 3 to 4 minutes on each side until golden brown and cook through.
• Remove and arrange on a plate. When cool enough to handle, slice into ½-inch strips, if desired. Cover with aluminum foil to keep it warm.
• Heat the remaining 1 tablespoon vegetable oil in the same wok or in a small saucepan. Sauté mince garlic for 20 seconds. Pour in sauce mixture. The sauce will become thick and bubbly very quickly.
• Stir in sliced kumquats and immediately turn off heat. Add sesame oil.
• Pour sauce over cooked chicken. Sprinkle sesame seeds and sliced green onions on the top.
• Serve immediately with steamed rice.

ASIAN CHICKEN WITH KUMQUAT SAUCE

Steps:

• Heat oven to 375°F. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
• Roast uncovered 45 minutes. In small bowl, mix sherry, soy sauce and garlic powder; brush on chicken. Roast uncovered about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180°F and juice is no longer pink when center of thigh is cut. Discard any remaining sherry mixture
• Remove seeds from kumquats. In 1-quart saucepan, mix orange juice, orange marmalade, lemon juice and ginger. Heat to boiling. In small bowl, mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur. Serve chicken with sauce.

ASIAN KUMQUAT CHICKEN

Steps:

• Brush grill rack with vegetable oil. Heat coals or gas grill for indirect heat. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Insert barbecue meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Cover and grill chicken, breast side up, over drip pan and 4 to 6 inches from MEDIUM heat 45 minutes. While chicken is grilling, mix sherry, soy sauce and garlic powder; brush over chicken. Cover and grill about 45 minutes longer, brushing once or twice with sherry mixture, until thermometer reads 180F and juice of chicken is no longer pink when center of thigh is cut. Discard any remaining sherry mixture. About 20 minutes before chicken is done, prepare Kumquat Sauce. Serve chicken with sauce. KUMQUAT SAUCE: Remove seeds from kumquats. Mix orange juice, orange marmalade, lemon juice and ginger in 1-quart saucepan. (If using dried peaches or apricots, add them to saucepan.) Heat to boiling. Mix water and cornstarch; stir into orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 1 minute or until thickened. Stir in kumquats, almonds and liqueur.