Joes Chicken Spice Mix Recipes

JOE'S GENERAL TSO'S CHICKEN

Steps:

• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Beat the eggs in a mixing bowl until smooth. Stir in 1/2 cup of cornstarch until no lumps remain, then mix in the chicken until evenly coated in batter.
• In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until the chicken turns golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
• Heat the vegetable oil in a wok or large skillet over high heat. Stir in the dried peppers, and cook for about 30 seconds until the color brightens. Add the chicken, and cook for a few minutes until the chicken turns a deep, golden brown. Stir the vinegar, rice wine, sugar, soy sauce, and 2 teaspoons of cornstarch together in a small bowl. Pour into the wok, and boil until the sauce thickens and is no longer cloudy, about 2 minutes. Garnish with green onions to serve.

EVERYDAY SEASONING SPICE MIX - A COPYCAT TRADER JOE'S BLEND RECIPE

Steps:

• Make sure that all the spices are ground or milled first. The chilli pepper flakes can be whole, but you can mill or ground them too if you like.
• Measure out all the spices and add them to a small bowl.
• Mix all the spices well.
• Store your everyday seasoning spice mix in an airtight container (small glass jam jar) and use it within 3 months.

JOE'S CHICKEN SPICE MIX

Steps:

• Mix all the different ingredients.
• This is a great mix for meats and some fishes.

KIKI'S 21 SPICE CHICKEN

Steps:

• Preheat oven to 375. Rinse and pat dry the chicken thighs. Sprinkle chicken with the Trader Joe's 21 Salute Seasoning. Place on greased baking sheet. Roast for 20 minutes. Remove pan from the oven and place aspapagus on pan. Drizzle asparagus with olive oil and sprinkle with salt and pepper. Roast chicken and asparagus 10 minutes more or until done.

JOE'S FUSION CHICKEN PAD THAI

Steps:

• Bring a large pot of water to a boil.
• Season chicken with salt and black pepper; set aside.
• Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
• Coat the inside of a large skillet or wok with olive oil and place over high heat.
• Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
• Remove chicken and set aside in a bowl.
• Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
• Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
• Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
• Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
• Drain the noodles.
• Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
• Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
• Sprinkle with green onions to serve..