Tiger Chicken Recipes

BENGAL TIGER CHICKEN

Steps:

• Preheat oven to 350*F.
• Combine condensed soup, mayonnaise, curry, lemon juice, and half of the grated parmesan cheese together.
• Pour over chicken in a shallow baking dish.
• Mix remaining parmesan cheese with the dressing and spread evenly over top of casserole. Note: It is meant to be a kind of light, crunchy topping, not a soft one.
• Bake for one hour or until chicken is cooked through.
• I always end up doubling this recipe for my family *except* for one thing: the mayo. I do not double the mayo, I use 1 and 1/2 c in my double recipe.
• The sauce is marvelous over jasmine rice. This is one of my favorite leftover dishes, it is almost better the next day! Enjoy!

TIGER SAUCE CHICKEN BOWL CRISPY CHICKEN SKIN

Steps:

• 1. Carefully remove the skin from the chicken thighs and set aside to dry.
• 2. Add some oil to a large pot and saute the shallot, garlic and ginger 5 minutes. Mix the water, brown sugar, Tiger sauce, rice vinegar and soy sauce together. Pour into the onion mixture then add the chicken thighs. Bring to boil. Reduce the heat and simmer about 30 minutes or until chicken in no longer pink.
• 3. Meanwhile place the oil in a large skillet. Place the chicken skin in the hot oil and let it crisp up turning frequently to not let it burn. Remove and place on paper towels to drain. Then cut into strips and set aside.
• 4. Once the chicken in done remove it from the pot and set it on a cutting board. Increase the heat to high and reduce the sauce to half about 15 minutes
• 5. Cook the noodles according to package directions. Drain and set aside. Once the sauce is reduced mix the cornstarch and wine together then whisk into the pan until thick. Remove from heat
• 6. Slice the chicken from the bones. To assemble the dish place some noodles in bowl. Top with a couple ladles of sauce then chicken pieces some chives then lay a few pieces of crispy chicken skin over the top. Serve with extra tiger sauce.