Dale Taldes Fried Chicken Recipes

VEGETABLE DUMPLINGS WITH DALE TALDE

Vegetable Dumplings with Dale Talde image

Provided by Food Network

Time 1h45m

Yield 40 to 45 dumplings

Number Of Ingredients 16

Ingredients

1 pound shiitake mushrooms
1/2 cup vegetable oil
Kosher salt
8 ounces kale leaves, shredded
8 ounces firm tofu, drained
1/2 bunch fresh cilantro, finely chopped
1/3 cup finely chopped scallions
3 tablespoons light soy sauce
1 tablespoon toasted sesame oil
Cornstarch, for dusting
One (14-ounce) package dumpling wrappers
2 tablespoons soy sauce
2 tablespoons black vinegar
1 teaspoon sugar
1 tablespoon julienned or grated fresh ginger
1 teaspoon sesame oil

Steps:

For the dumplings: Trim and discard the stems from the mushrooms and finely chop the caps. In a large saute pan, heat 2 tablespoons of the vegetable oil over medium-high heat. Add the mushrooms, working in batches to avoid overcrowding the pan. Cook until golden brown, 5 to 8 minutes. Add salt to taste. Transfer to a large bowl to cool.
To the same pan, add 1 tablespoon vegetable oil and heat over medium-high heat. Add the kale and cook, stirring, until wilted and most of the liquid has evaporated, 6 to 8 minutes. Add salt to taste. Transfer to the bowl with the mushrooms.
Finely crumble the tofu into the bowl with the mushrooms and kale. Add the cilantro, scallions, soy sauce and sesame oil and mix well. Add salt to taste.
Cover a baking sheet with plastic wrap and dust with cornstarch. Wet the edge of a dumpling wrapper with water. Place about 2 teaspoons of the tofu-mushroom filling in the center and fold to form a half-moon shape. Press the edges to seal well. Place the sealed dumpling on the prepared baking sheet. Repeat with the remaining filling and wrappers.
Place a medium saute pan over medium-high heat and add 1 tablespoon vegetable oil. Working in batches, add the dumplings in a single layer. Add about 1/4 cup water and cover. Cook until the water has evaporated, the bottoms of the dumplings are golden and the wrappers are fully cooked and somewhat translucent, about 5 minutes.
For the dipping sauce: In a small bowl, whisk together the soy sauce, vinegar and sugar until the sugar is dissolved. Add the ginger and sesame oil and stir to combine.
Serve the dumplings with the dipping sauce.

DALE TALDE'S FRIED CHICKEN

Dale Talde's Fried Chicken image

Number Of Ingredients 7

Ingredients

1 cup lowfat plain yogurt
1/4 cup Frank's red hot sauce
1/4 cup sriracha
4 boneless chicken breasts
3 cups white rice flour
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Combine yogurt, Frank's, and Sriracha in a medium mixing bowl and stir well. Add chicken, stir to coat well, cover, and marinate in the fridge for at least 12 hours or up to 2 days (the longer, the better).
Preheat oven to 200°F. Pour enough oil into a large pot to reach a depth of about 3". Set pot over medium-high heat and bring oil to 325°F (use deep-fry thermometer).
Meanwhile, combine 2 cups rice flour with salt, pepper, and 2 cups water in another medium mixing bowl and stir really well. Put remaining 1 cup rice flour on a large plate. Work with a third of the chicken at a time: Remove chicken from marinade, then add chicken to plate with rice flour and toss to coat in a thin layer. Transfer chicken to batter, toss well, shake gently, then carefully add chicken to oil.
Fry each batch, stirring occasionally, until deep golden brown and crispy, 3-4 minutes. Use a spider to transfer nuggets to a paper towel-lined baking sheet, season immediately with salt, and keep warm in oven.

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