Kosher Chicken Dishes Recipes
KOSHER VANCOUVER KARAAGE FRIED CHICKEN
I call this Kosher Vancouver Karaage Fried Chicken because of the local Asian influences on the recipe. It is my "take" on Chicken Karaage and is great served hot or cold, as a main dish or an appetizer. All the ingredients are readily available in kosher form in most urban centres.
Provided by Yosef Vernon
Categories Whole Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken in cold water and dry well with paper towels.
- Cut chicken in 1/2 then each side should be separated into breast, thigh, drum, wing and back.
- Cut the breast into 3 equal pieces and the thigh, drum, back and wing into half, then place in a large zip lock bag.
- Mix all the remaining ingredients, except the corn starch, flour, salt and oil, in a large bowl with a whisk.
- Pour the marinade into the zip lock bag with the chicken pieces, knead and refrigerate for at least 1 hour (overnight is okay as well).
- Clean and dry the large bowl that was used to mix the marinade, then add the cornstarch, flour, salt and mix well.
- When ready to cook, remove the chicken from the fridge and individually coat with the dry mix and place on a greased cookie sheet.
- Heat, to 350F, enough oil in a large wok that will allow the chicken pieces to be completely submerged in the oil.
- Fry chicken pieces until golden brown, then drain and place back on the greased cookie.
- Finish in a 375°F oven on bake for 10-15 minutes and serve garnished with lime wedges on lettuce leaves.
Nutrition Facts : Calories 1036.8, Fat 47.5, SaturatedFat 13.1, Cholesterol 299.6, Sodium 1376.2, Carbohydrate 44.1, Fiber 1.3, Sugar 4, Protein 97.7
KOSHER RICHMOND STYLE CHICKEN
This is a recipe that can be cooked on a BBQ or in the oven. I created it using local ingredients; there are strong Asian influences here, but I would not classify it as exclusively Asian. Cuisine in the Vancouver area represents a fusion of tastes and ideas from all over the World; equally identified as traditional yet unorthodox. The variety and quality of exotic and familiar ingredients available here is mind boggling; a constant challenge to venture outside of known territory.
Provided by Yosef Vernon
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash chicken pieces and dry well.
- The chicken breasts and thighs should be cut in half to shorten the cooking time, leaving you with 4 pieces of breast, 4 pieces of thigh, 2 wings and 2 drums.
- Combine all other ingredients into a bowl and whisk together well.
- Add the chicken pieces to the marinade and toss well, ensuring all sides of the chicken are equally coated.
- Press the chicken down firmly into the bowl and refrigerate covered for at least 1 hour.
- Prepare BBQ or set oven to bake 400°F.
- Remove chicken from fridge and toss the pieces, again, lightly, ensuring and even coating of the marinade.
- If barbecuing, cook until darkly golden brown (not burnt) then remove and finish in a 350F oven.
- If baking, place chicken pieces on a greased cookie sheet and place in 400°F oven for 45 minutes.
- Check the thickest piece of chicken to ensure it is well done.
- Serve hot or cold with corn on the cob or cucumber salad.
- Cold it may be diced and served in a salad or wrap.
Nutrition Facts : Calories 885, Fat 49.7, SaturatedFat 13.4, Cholesterol 299.6, Sodium 1033.9, Carbohydrate 9.7, Fiber 0.1, Sugar 8.9, Protein 94.5
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