Pollo Diablo Garlicky Spicy Deep Fried Chicken Recipes

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POLLO DIABLO (GARLICKY, SPICY, DEEP-FRIED CHICKEN)



Pollo Diablo (Garlicky, Spicy, Deep-Fried Chicken) image

From Diner, Drive-ins and Dives, cookbook. Recipe courtesy of Eve Collins of Chino Bandido, Phoenix,AZ

Provided by mightyro_cooking4u

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1/4 cup garlic, minced
1 teaspoon onion, yellow, minced
1 tablespoon green onion, white and green parts, minced
1 pinch red pepper flakes, crushed
1/2 teaspoon black pepper, freshly ground
1/2 serrano pepper, stemmed, seeded and minced
1/2 jalapeno pepper, stemmed, seeded and minced
1 pinch garlic salt
1 pinch garlic powder
corn oil, for deep frying
3/4 cup egg white (from about 6 eggs)
2 chicken breasts, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
2 chicken thighs, boneless, skinless, cut into 1/2-inch pieces (about 12 oz)
1/8 teaspoon garlic salt
1/8 teaspoon black pepper, freshly ground
3 cups cornstarch
2 tablespoons hot chili oil, divided
2/3 cup green onion, white and green parts, chopped
1 pinch garlic salt

Steps:

  • Combine all of the ingredients for the garlic mixture in a small bowl.
  • Heat about 5 inches of oil in a deep, heavy-bottom pan or deep fryer until a deep-fry thermometer reads 375 degrees. Line a plate with paper towels.
  • In a medium bowl, beat egg whites with a hand held mixer until frothy. Add the chicken pieces, turning to coat each piece evenly. Season with garlic salt and black pepper and stir to distribute.
  • Put the cornstarch in a shallow bowl. Lift the chicken from the egg whites, letting the excess liquid fall back into the bowl. Dredge the chicken pieces in the cornstarch, turning to coat evenly.
  • When ready to fry, pick up about half the chicken in handfuls and transfer from hand to hand to shake off most of the cornstarch. Carefully add the chicken to the oil. After 10 to 15 seconds, stir , or shake the deep-fry basket, to make sure the pieces aren't sticking together. Fry until the chicken floats to the top of the oil and is light brown, 3 to 5 minutes. (The chicken should appear somewhat dry, not oily, when lifted from the oil.) Drain on the paper towels. Repeat with the remaining chicken.
  • Heat a wok or skillet over medium to high heat and add 1 T of the hot chili oil and 1 t of the sesame oil. Add half the garlic mixture and half the green onions and stir-fry, taking care not to let the garlic brown. Add half the fried chicken and toss to coat wiith the sauce. Season with the garlic salt and toss once more. Repeat with the remaining ingredients and chicken.
  • Serve.

Nutrition Facts : Calories 634.7, Fat 14.1, SaturatedFat 4, Cholesterol 85.9, Sodium 170.4, Carbohydrate 92.8, Fiber 1.7, Sugar 1, Protein 29.4

PHILIPPINE CHICKEN ADOBO



Philippine Chicken Adobo image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Number Of Ingredients 12

3/4 cup distilled white vinegar
1/2 cup soy sauce
2 tablespoons sugar
15 cloves garlic, smashed
2 bay leaves
1/2 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
8 skin-on, bone-in chicken thighs (about 2 3/4 pounds), patted dry
1 tablespoons vegetable oil
8 baby bell peppers, halved and seeded
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Cooked rice, for serving

Steps:

  • Combine the vinegar, soy sauce, sugar, garlic, bay leaves, crushed red pepper flakes, 1/2 teaspoon salt and 3/4 teaspoon black pepper in a medium bowl.
  • Arrange the chicken in a large baking dish. Add the vinegar-soy mixture, cover and refrigerate for 2 hours, turning the chicken over halfway through.
  • Put the chicken and all of the marinade (including the solids) and 1 1/2 cups of water in a large, high-sided skillet. Bring the liquid to a boil; adjust the heat to maintain a simmer. Cook, uncovered, turning the chicken occasionally, until tender and nearly cooked through, about 25 minutes.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the peppers until lightly charred and soft, stirring occasionally, about 5 minutes. Transfer to a plate and set aside.
  • Transfer the chicken to the platter. Remove and discard the bay leaves. Whisk the cornstarch mixture into the sauce, bring to a boil and then adjust to a simmer, whisking constantly, until it thickens a bit, 2 to 3 minutes. Return the chicken and any collected juices to the sauce and simmer gently, turning the chicken occasionally, until cooked through and glazed, about 8 minutes more. Stir in the peppers and serve over rice.

Nutrition Facts : Calories 565, Fat 23 grams, SaturatedFat 4 grams, Cholesterol 259 milligrams, Sodium 1974 milligrams, Carbohydrate 21 grams, Fiber 3 grams, Protein 65 grams

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