Fireplace Chicken Recipes
FIRECRACKER FRIED CHICKEN DRUMSTICKS
I found this recipe a while back and had to try it. My husband and I fell in love with it. He has to have it at least twice a week. Sometimes I use boneless, skinless chicken breast in place of the drumsticks--the breasts take less cooking time. Enjoy!
Provided by TISHA ANN
Categories Meat and Poultry Recipes Chicken Fried Chicken Recipes
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag, and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
- Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
- Combine the flour, cornmeal, and salt in another resealable plastic bag. Add the drumsticks, seal bag, and shake to coat.
- Fry the chicken, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 11.6 g, Cholesterol 132.1 mg, Fat 28.1 g, Fiber 0.5 g, Protein 41.7 g, SaturatedFat 5.1 g, Sodium 795.6 mg, Sugar 0.3 g
FIREPLACE CHICKEN
SZECHUAN recipe shared some years ago by the Fireplace Restaurant, 340 Jarvis Street, Toronto and published in the Toronto Star. "It is quite easy to make, but does require skill with the wok; less experienced cooks may choose to use a deep-fryer for the chicken and an ordinary frying pan for the sauce." Obviously, this food editor had not yet been introduced to the extraordinary culinary expertise at RECIPEZAAR. May be served with rice or noodles.
Provided by TOOLBELT DIVA
Categories Chicken
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, combine cornstarch and water into a smooth batter.
- Add chicken slices and stir to coat thoroughly.
- In another bowl, combine pepper flakes, garlic, ginger, honey, green onion, sugar and vinegar.
- In a wok, heat vegetable oil until very hot.
- Add chicken; stir and cook for a few minutes until the chicken turns golden brown.
- Remove the chicken, set it aside and allow it to drain.
- Into a heat-proof container, carefully pour off all the oil from the wok, except one teaspoon.
- Return the wok to high heat and add the sauce mixture; stir frequently and cook until the sauce begins to caramelize (it will turn a light golden-brown colour; watch carefully and work quickly, because the sugar can easily burn).
- Add the chicken, and toss to coat well with sauce.
- Place on a serving plate, and garnish with sesame seeds.
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