Cheechako Chicken Recipes

CHEECHAKO CHICKEN

Steps:

• In a large fry pan (I use a dutch oven), melt butter over medium heat.
• Add chicken and cook about 6 minutes or until brown on both sides.
• You want some good golden color here, so no skimping.
• Remove chicken to a plate and sprinkle with 1/4 tsp of the salt and 1/4 tsp of the pepper, and set aside for the moment.
• In a small bowl, mix remaining salt, pepper, thyme, rosemary, parsley and apple juice.
• Add the onion to the pan and stir to coat with the butter/meat juices left in the pan.
• Now add the apple juice-spice mixture to pan and scrap up those crusty bits at the bottom.
• Bring to a boil and return chicken to pan, just nestle it in there.
• Cover and cook over medium about 30 minutes, or until liquid has turned thick and mixture is a deep amber color.
• To serve, spoon onion mixture over or to the side of each piece.
• NOTE-I usually use 3 large onions for this dish, as we just love the end result, but the more onions you use can lengthen the cooking time.
• I usually will let the mixture boil for 3 to 5 minutes before returning the chicken to the pan and reducing the heat to medium.

CHEETOS CHICKEN

Steps:

• Place the "Cheesies" in your food processor and process into small crumbs. Add the Parmesan Cheese and pour onto a plate.
• Coat chicken breasts in flour & salt.
• Combine egg & water. Beat until well combined. Dip floured Chicken in egg mixture.
• Coat the chicken in the Cheesie crumbs.
• Place on a lightly greased baking sheet (I use cooking spray).
• Bake for 35-45 minutes at 350° until chicken is cooked through (cooking time will depend on thickness of meat).

TEN MINUTE SZECHUAN CHICKEN

Steps:

• Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
• Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.

SICHUAN HACKED CHICKEN

Steps:

• Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4 1/2 tablespoons of oil for this recipe. (Save remainder for another purpose.)
• Skin and bone the chicken, then plunge it into boiling water and simmer till just barely cooked through, about 5 minutes. Cut into 1/4-inch-thick strips 3 inches long.
• Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.
• Add 2 teaspoons of the red pepper flakes and then taste, adding up to 2 more according to your tolerance. Then add as much of your newly made Sichuan oil as necessary to make a sauce that isn't overly oily.
• Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.