Garlic Chicken Mitsu Ken Style Recipe 375

GARLIC CHICKEN MITSU KEN STYLE RECIPE - (3.7/5)

Steps:

• Rinse chicken and pat dry; set aside. Combine flour, garlic salt, pepper and garlic powder in gallon-size plastic bag; shake to mix well. Place chicken in the plastic bag, shake to coat with flour mixture. Refrigerate 30-45 minutes. Combine all ingredients for Garlic-Soy Sauce; mix until well blended. Deep fry chicken in oil heated to 365-375 degrees until chicken is golden. Drain on paper towels then dip in garlic-soy sauce to serve.

MITSU-KEN'S GARLIC CHICKEN

Steps:

• Rinse chicken and pat dry; set aside. Combine flour, garlic salt, pepper and garlic powder in gallon-size plastic bag; shake to mix well. Place chicken in the plastic bag, shake to coat with flour mixture. Refrigerate 30-45 minutes. Combine all ingredients for Garlic-Soy Sauce; mix until well blended. Deep fry chicken in oil heated to 365-375 degrees until chicken is golden. Drain on paper towels then dip in garlic-soy sauce to serve. **I've used chicken thighs instead of the drummettes/wings comes out just as good, easier to eat, less cooking time - no bones!!

MISO-GARLIC CHICKEN

Steps:

• Combine marinade ingredients.
• Add chicken and marinate 2 to 6 hours in refrigerator.
• Grill or broil chicken until cooked through.
• Let sit 5 minutes, then slice.

CHINESE ALMOND CHICKEN RECIPE - (4/5)

Steps:

• Season chicken with salt and sherry. Allow to sit for at least 15 minutes. Prepare sauce by whisking together the cornstarch and water in small sauce pan over low heat until smooth. Gradually add the chicken broth and continue to whisk until completely mixed. Add mushrooms, butter, soy sauce, and bouillon granules bring mixture to a boil stirring constantly. Boil 1 minute, then set aside and just keep warm. Prepare the batter by beating together cornstarch, flour, baking powder, egg, and water until smooth. Coat the seasoned chicken in the batter and fry at 375 for 5-7 minutes until golden brown on all sides. Set aside on paper towels to absorb excess oil... or just lightly coat a baking sheet with the oil and bake at 350 for 30-45 minutes. Cut chicken into small strips and lay on a bed of lettuce if using. Sprinkle with almonds and green onions, then spoon sauce over chicken and serve.

GARLIC CHICKEN

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
• Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
• Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
• Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
• Place chicken in a large ovenproof skillet or roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Add thyme, garlic, and remaining tablespoon butter to skillet.
• Roast, basting occasionally with juices and stirring garlic, until an instant-read thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.

GARLIC LOVER'S CHICKEN

Steps:

• Combine the bread crumbs, cheese, parsley, salt if desired and pepper. Place milk in a shallow bowl. Dip chicken in milk, then toss in the crumb mixture. , Place chicken in a greased 13x9-in. baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika., Bake, uncovered, at 425° for 15-25 minutes or until a thermometer reads 165°.

MOIST GARLIC CHICKEN

Steps:

• In a shallow bowl, combine butter, garlic, garlic powder and salt if desired. In another bowl, combine bread crumbs, cheeses and pepper. Dip chicken in butter mixture, then coat with crumb mixture. , Place in a 13-in. x 9-in. baking dish coated with cooking spray. Cover and bake at 350° for 45-50 minutes or until chicken juices run clear.

CHICKEN WITH 40 CLOVES OF GARLIC

Steps:

• Put the oil in a shallow dish and add the chicken pieces; coat evenly with oil.
• Preheat oven to 375 degrees.
• In a heavy 6-quart casserole, combine the celery, onions, parsley and tarragon. Lay the oiled chicken pieces on top. Pour on the vermouth. Sprinkle with salt and pepper and a dash of nutmeg. Tuck the garlic cloves in and around the chicken pieces. Cover the casserole tightly with aluminum foil, then the lid. Bake 90 minutes without removing the lid.
• Serve chicken, pan juices and garlic cloves with French bread. Diners should squeeze the buds of garlic from their husks onto the bread, then spread the garlic like butter.

40-CLOVE GARLIC CHICKEN RECIPE BY TASTY

Steps:

• Pre-heat the oven to 180°C (350°F)
• Season the chicken with the salt, pepper and mixed herbs. Set aside.
• Heat some oil in a large pan and sear the chicken for about 10-15 minutes evenly on each side, until golden brown.
• Take the chicken out and set aside.
• Add the shallots and cook down in the remaining juices for about 5 minutes over a low-medium heat.
• Add the garlic cloves and gently cook them for about 2 minutes.
• Pour in the vermouth or white wine and gently cook so that it reduces slightly.
• Add the chicken, parsley sprigs and tarragon, followed by the chicken stock.
• Bake in the oven for 20-25 minutes or until the chicken is cooked through.
• Serve with crusty bread and vegetables of your choice.
• Enjoy!

CHINESE GARLIC CHICKEN

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.