Tag Archives: chicken
Inspired from Martin Yan’s China
This chicken recipe was inspired from a street stall in Guangzhou and is featured in Martin Yan’s book, “Martin Yan’s China”. I have never seen a marinade using fermented tofu for fried chicken. It piqued my curiosity for sure!
- 2 cubes (1 oz) red fermented tofu
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ⅛ teaspoon white pepper
- 1 lb chicken thighs, boneless/skinless, cut into bite-sized pieces
- oil, for deep frying
- 2 tablespoons cornstarch
- 1 egg
- 1 green onion, chopped
In a medium mixing bowl, mash the fermented tofu into a paste with a fork. Add the sugar, salt and white pepper and mix well. Add the chicken, cover and marinate in the fridge for 1 – 4 hours.
Heat 2 inches of oil to 350F in a wok or medium pot. Mix thecornstarch and a couple eggs in another medium bowl with a whisk. Add the chicken and stir to coat evenly. Working in batches, deep-fry the chicken, stirring gently to prevent them from sticking together until golden brown and crisp (about 5 min). Remove and drain on paper towels.
Put into paper cones, garnish with green onion and serve.
What is your favourite stinky food?
Today I have an Indonesian-inspired chicken stir-fry I made as a result of running out of soy sauce and mirin. I was originally gonna make some teriyaki chicken, but all I had left was some kecap manis and shaoxing cooking wine. Threw in some chili and a half red pepper and here’s what I came up with. Put this on your weekday cooking playlist. It’s easy as pie and I’m gonna show you how to do it right now!
Pie, there’s something else I should do…
You will need:
- 1 lb chicken thigh or breast, boneless/skinless cut into bite-sized pieces
- 2 garlic cloves, minced
- salt and pepper
- 1 red bell pepper, chopped
- 2 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons Shaoxing cooking wine
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 2 Thai chilies, finely chopped
- sambal oelek, to taste
In a small bowl, combine the Shaoxing cooking wine and kecap manis. Add the sesame oil and a couple chopped Thai chilies. Mix well then set aside.
Heat up a couple tablespoons of oil in a wok over high heat and add the chicken, cut into bite-sized pieces. Add a couple cloves of minced garlic and cook until the chicken is opaque. Next, add the red pepper and continue to cook for about 2-3 minutes. When that’s done, add the sauce mixture and cook until thickened. Add sambal oelek to taste and serve on steamed rice with a sprinkle of sesame seeds.
This simple dish packs a lot of flavour and takes only a few minutes to put together. Take this recipe with you, make it yours and have fun in the kitchen!
This recipe for grilled chicken uses Portuguese and Thai flavours in a bright and spicy marinade that is reminiscent of Piri-Piri and Gai Yan. Lots of garlic, lots of chili peppers and a touch of lemongrass gives us a very aromatic and spicy mix that tastes incredible on chicken. So fire up the grill and get ready because it’s all about to happen right now on The Aimless Cook.
For the marinade, you will need:
- ¼ cup white wine vinegar
- ¼ cup canola oil
- 6 cloves garlic, minced
- 2 Thai chilies, minced
- 2 red chilies, minced
- a couple stalks lemongrass (tender end), minced
- 1 lime, juice and zest
- a pinch of kosher salt
All you need to do is put all the ingredients into a container and shake it til well combined. Set aside for at least 30 min to overnight to let the flavours mingle.
You will also need:
- 1 whole chicken, or chicken pieces (2 ½ lbs)
Just take the chicken and score it all over both sides with a sharp knife. Season both sides with salt, then liberally massage the marinade all over the meat, making sure you get it into the cuts you made. Place the chicken on a hot grill on medium heat and cook, turning every 5 minutes or so. Baste with the extra marinade and continue to cook until the juices run clear and the internal temperature reaches at least 165F.
Since you have the grill on, you can grill up some nice asparagus or carrots tossed in olive oil and seasoned with kosher salt. Carrots are incredible on the grill. Just grill them until they have a little charring on the edges, then serve.
You can adjust the spiciness factor of this dish according to your taste. The amount I used in this recipe seems like a lot, but it’s not. Of course, the type of chilies you use will have a great influence on how it will turn out. Just remember, the smaller the chili, the hotter it will be. If you don’t have fresh chilies, you can use cayenne, chili flake or sambal oelek.
Tocino is bacon in Spanish and is traditionally made with cured pork belly. In the Philippines, it’s made with either pork or chicken. Old school practice for tocino uses sugar, salt and saltpeter with maybe a little pineapple juice for tartness. It’s then left to cure for at least 3 days. In some regions, the meat is actually fermented at room temp to achieve a sour flavour to the meat. In our recipe today, we will be making a marinade with a similar flavour signature, but with a lot less work.
You will need:
•2 lb boneless chicken, thinly sliced
•juice of ½ a lemon
•1 teaspoon soy sauce
•2 teaspoons annatto seeds, steeped in 1 tablespoon of boiling water
•½ teaspoon ground black pepper
•1 ½ tablespoons brown sugar
•1 teaspoon garlic powder
•¼ cup ginger beer
In a large mixing bowl, combine the chicken with the juice of ½ a lemon, soy sauce, annatto seed extract, black pepper, brown sugar and garlic powder. Cover the meat with some of the Jamaican ginger beer and let marinate for at least 1 hour.
Heat up a frying pan on high heat with a tablespoon of oil and fry the marinated chicken until browned. Since it’s so thinly sliced, it should cook fairly fast. As it cooks, the sugars from the marinade will caramelize and turn crispy.
This is one of many favourite choices in a typical Filipino breakfast called silog. A silog is a breakfast consisting of garlic fried rice, fried egg, a slice of fresh tomato with your choice of meat. Since we’re having tocino, we would call it tocilog.
Today, I’m giving the classic tocilog a little twist by serving it as a sandwich with garlic yaki onigiri in the place of buns. I’m gonna top it with a nice fried egg and there you have it. A nice handheld tocilog.
If you want to pack it for a road trip or picnic, you can also use it as a filling for kimbap. This meat is very versatile. You can freeze the marinated meat and cook it when you need it, enjoying it however you like, be it on a simple bowl of rice or noodles. How will you enjoy your tocino?
So take this recipe, make it yours and have fun in the kitchen!
Jambalaya is a classic New Orleans dish that is a signature to Creole and Cajun cuisine. This red jambalaya is a Creole version with French and Spanish influences. In fact, this recipe is thought to be a regional variation of a Spanish paella using tomatoes in place of saffron. The cooking styles of Creole and Cajun are both rich with history, classic French technique and signature flavours. This is a very simple and rewarding one-pot recipe that I’m sure you are going to love.
You will need:
- 2 links andouille sausage, sliced into ½ inch pieces
- 1 cup each (onion, celery, bell pepper), diced
- 500ml pureed tomatoes
- 2 cups chicken stock
- a splash of red wine
- 8 oz chicken thighs, cut into bit-sized pieces
- 6 large shrimp, peeled and de-veined
- 2 cups rice, rinsed and drained
- 1 teaspoon thyme
- 1 teaspoon cumin
- 1.5 teaspoons cajun seasoning (or 1 teaspoon cayenne)
- 1 bay leaf
- salt and pepper
In a large dutch oven or heavy pot, start by sauteing the sausage on medium high heat til you render out some of the fat. Add the onion and continue to cook until they are translucent. Once the onions are done, add the rest of the vegetables. Continue to cook for a couple minutes, then deglaze with a touch of red wine. Add the tomatoes, thyme, cumin, cajun seasoning and bay leaf. Mix until combined then add the chicken stock and the chicken. When the mixture comes to a boil, stir in the rice, cover and simmer on medium low heat for 15-20 minutes, or until the rice is done. *Do not take the lid of the pot during the simmer.
After the 15-20 minutes, take off the lid and stir well. You should have the consistency of a thick rice stew. Give it a taste and season with salt and pepper. Stir in the shrimp, cover again and let cook for about 3 minutes until they are just done. Give it a final mix and taste for seasoning, plate up and serve with hot sauce. Enjoy!
I made this recipe after watching a show featuring Chef Andy Ricker and his restaurant, Pok Pok in Portland Oregon. He had these incredible Vietnamese sticky chicken wings that stuck in my mind. Since then, I have been wanting to make them so badly so I went looking for the recipe. Since I didn’t want to just make the Pok Pok recipe, I took a basic adaptation of it and made it my own. This recipe is a culmination of late nights online, ingredient research and some good old-fashioned kitchen experimentation.
In my version, I add a couple touches that bring nuances to the ends of the flavour spectrum on this one. Namely, nuoc mau, lemongrass and a bit of fresh lime juice. Nuoc mau is a popular Vietnamese caramel sauce used for adding a deep richness in grilled meats and such. It’s made from either water or coconut water and sugar, which is then reduced to a dark syrup with a slightly bittersweet flavour. The rest, I added to compliment and bring a brightness to the whole dish. This is an incredible recipe for chicken wings that I know you will enjoy.
You will need:
- 2 lbs fresh chicken wings
- ½ cup fish sauce
- ½ cup sugar (or palm sugar)
- 4 cloves of fresh garlic (2 crushed and 2 thinly sliced)
- 1 cup corn starch
- 1 tablespoon unsalted butter
- 1 tablespoon minced lemongrass
- 1 tablespoon nuoc mau (aka coconut thin sauce) *optional
- oil, for deep frying
- a handful of fresh cilantro
- lime wedges
Start by making the marinade. In a large bowl, combine the fish sauce, sugar and 2 crushed cloves of garlic. Mix to dissolve the sugar, then add the chicken wings. Refrigerate for 3 hrs.
When the wings are done, take out of the marinade (save the marinade and set aside) and dry on a clean kitchen towel. Lightly coat the wings in corn starch. Meanwhile, start heating up some oil for deep frying. You want the oil to be about 350F. While it’s heating, fry the thinly sliced garlic in the medium heat til they are golden brown and crisp. *If you try to fry them in oil that’s already hot, you’ll scorch them and they’ll be too bitter. Set your garlic chips aside.
By now, your oil is hot and the chicken is nicely coated. Test out the oil by tossing in a little piece of bread. If it goes dark too fast, you have the oil too hot. Take off the heat and wait a couple minutes, then try again. Working in small batches, carefully put in the wings and fry until golden brown. They normally take about 10 minutes. Test with a meat thermometer (shoud read 180F). When they’re done, drain on a rack or on kitchen paper then set aside.
Now onto the sauce. In a large pan on medium high heat, add the marinade mixture you saved. Put in the lemongrass and nuoc mau and continue to reduce on the heat until it starts to thicken. Add the butter and continue to reduce until you get your sauce to the consistency of a syrup. In French terms, this is called nape (nah-pay). You should be able to coat the back of a spoon, draw a line through it and see the line clearly.
Have the wings ready in a large mixing bowl. Add the sauce then toss together until evenly coated. Plate up and garnish with the garlic chips, fresh cilantro leaves and some lime wedges. These are perfect with beer.
I hope you enjoy this recipe. Try it out, make it yours and have fun in the kitchen!
Garlic Chicken is another great Hawaiian favourite that’s super easy to make. In fact, we can look at this post as 2 recipes in one since we’re gonna be making a stop in Japan on the way. I love Hawaiian food because it’s a melting pot of cultures. You have your Japanese, Chinese, Filipino and American influences all mingling together with local island ingredients and flavours. This recipe is great finger food for watching the game and having a beer, or serving at parties. It’s also awesome with rice as part of a mix plate! YouTube subscriber, Kratz808 gave me the idea to make this and since she’s homesick for some serious ono grindz, I’m dedicating this recipe to you!
The Chicken Karaage:
- 1lb chicken thighs, boneless/skinless, cut into bite-sized pieces
- pepper to season
- a dash of soy sauce
- a dash of garlic powder
- 2 Tablespoons corn starch
In a large mixing bowl, combine all the ingredients together and let sit in the fridge for about 15-30 minutes. Meanwhile, heat some oil (a couple inches) in a heavy pot or wok til you can put a chopstick tip in and see tiny bubbles…lol. Drop in a tiny piece of chicken and it should sizzle. If not, wait a little longer til the oil gets hotter. If the chicken turns brown too fast, the oil’s too hot. When the oil is ready, gently put in the chicken in small batches and fry until golden brown and crispy. Bite-sized pieces won’t take long to cook (about 3 minutes). Take out with a slotted spoon or spider and drain on paper towels. Congrats, you just made Chicken Karaage. If you wanna stop here, season immediately with salt and pepper and serve with lemon wedges and some shichimi togarashi. Enjoy!
If you want to make some broke da mouth garlic chicken, keep reading…
- 1/4 cup soy sauce
- 1/2 cup mirin
- 1 tsp sesame oil
- 1 tsp chili flakes
- 1 tsp sesame seeds
- 2 Tbsp minced garlic
- 1Tbsp honey
Heat up a non-stick skillet with the sesame oil on medium heat and gently cook the garlic. When it starts to smell good, take off the heat and add the rest of the ingredients. Return to the heat, turn up to max and whisk together until combined. Keep whisking while it cooks and let it reduce til it’s like syrup. Take off the heat and let’s invite the chicken over for a play date.
In a large mixing bowl, add the chicken karaage and pour over the sauce. Gently toss until the chicken is evenly coated. Serve on it’s own, with steamed rice or on tiny toothpicks. Enjoy!
Special mahalo to Kratz808 for her awesome suggestion for this killer chicken!
The spicy and sweet of this chicken strip recipe is a signature element to Korean cooking. I have tried Korean style fried chicken before and love the flavors of chili, honey and sesame. They play so well together and the consistency of the sauce is perfect for strips or wings. In my early cooking days in the sports pub kitchens, hot wings were an everyday thing. I should also add that sports pub kitchens are a good place to learn a lot of bad cooking habits. I’ve seen a lot of things working in those kitchens that would horrify you.
Anyway, back to the Aimless cooking! In this vlog, I made these stickylicious strips one night while reminiscing about the Korean styled chicken I tried at a street fair last summer. They were breaded chicken tenders with a gochujang and honey sauce with sesame oil. Very similar taste to the gochujang dressing I made for my bibim naeng myun video from a while back.
- 1/4 C gochujang
- 1T sesame oil
- 1T soy sauce
- 1T honey
- a pinch of salt
- a little hot water
- roasted sesame seeds
That’s my base. You don’t need a lot. This is enough sauce to coat 6 large strips. You can make more sauce and keep it in the fridge for larger batches. You should also taste as you go, adding more elements of spicy or sweet, depending on your taste preference.
To make the chicken, all you need to do is cut 2 chicken breasts into strips. You should get about 3 from each breast.
Set up a dredging station with a plate of flour, beaten egg and panko. Coat the chicken in the 3, in that order til they are all evenly coated.
All you need to do from there is preheat a skillet of canola oil to about 350F. Turn on the stove to medium high heat. Dip a chopstick in the skillet. If you see little bubbles coming up from the tip, you’re hot enough to cook.
Carefully place the chicken strips in the hot oil (don’t splash and burn yourself) and don’t overcrowd the skillet. If you do, the temperature of the oil will drop too much and your chicken will become sponges for the oil. Deep frying is essentially making a protective shell, then poaching the interior til it’s done. The easiest and most certain way to tell if your chicken is done is by getting yourself a thermometer. Poke it into the meat at the thickest part. When it reads 180F, you’re good to go. You can also cut it and check to see that the meat is opaque with no pink.
The rest is simple. Just grab yourself a large mixing bowl with the sauce you just made and toss the hot chicken strips until they are evenly coated with the awesome sauce. Plate up and sprinkle with roasted sesame seeds and that’s all she wrote. Enjoy!
Chicken Adobo is probably the most popular Filipino dish out there. The simplicity of this dish makes it one of the most complex as well because of the many variations depending on the ingredients and the cook. In the basic recipe, we used a simple trio of water, soy sauce and vinegar, seasoning with some crushed peppercorns and bay leaf. In this updated version, we are substituting the water with coconut milk. This will make the sauce very rich and flavorful, resulting in a silky texture as well. The addition of a red chili pepper will add a little bite, but not be too spicy. Try it and see for yourself.
You will need:
- 1 chicken, cut up and skinned
- 1 C coconut milk
- 1 red Thai chili
- 1/4 C soy sauce
- 1/8 C cane vinegar
- 1 bay leaf
- 12 crushed peppercorns
- S & P, to season
Start by heating a couple Tablespoons of oil in a large pot and brown the chicken pieces. Once the chicken has been lightly browned, add the coconut milk, cover and simmer on medium heat for about 10 minutes. When the 10 minutes is up, remove the cover and add the chili, soy sauce, vinegar, peppercorns and the bay leaf. Mix to combine, cover and let simmer for another 10 minutes or so ‘til the chicken is tender.
When the chicken is done, take off the cover and let the sauce reduce to the consistency you like. Some like it thick, some like it thinner. It’s a matter of preference. Some people, like my mom, take the cooked chicken liver and mash it into the sauce, adding another dimension of flavor. It’s simple and brilliant.
What I usually do next is take out the chicken pieces and set them aside in a serving dish. Then, I take some freshly steamed rice and put it into the pot of sauce, tossing to combine and flavor the rice. Serve and enjoy!
*variations on chicken adobo
Like I said before, there are many versions of this famous dish. The basic recipe uses water as the cooking liquid versus this coconut milk version. There is also an adobo puti (puti meaning white) that is made without soy sauce. You can also achieve different taste profiles using different vinegars. When I first learned to make adobo many years ago, I used the regular white vinegar. Years later, I met a woman that made it with red wine vinegar and the taste was delicious.
The point is, play with the ingredients and see what you like and create your own ‘signature’ adobo.
In the coming months, I will write more about adobo and create some more great recipes. Have fun in the kitchen!