Cut the chicken in strips or fingers.
Diced chicken breast lightly coated with potato starch.
Fill hot wok with enough Canola oil to fry chicken. Fry chicken for two to three minutes until golden brown and cooked all the way through. Drain the chicken. Rinse out the wok.
Add oil back into hot wok, garlic*, green onions, chili paste *, house white sauce, Chang's Sauce, sesame oil and cornstarch. Mix in fried chicken. Sauce should bind to the chicken. Serve with steamed rice or noodles.
* Add spices to taste.
ven to 200 degrees. Dredge chicken in flour -shake off excess
salt, vinegar and pepper sauce. Add chicken drummettes; toss to coat evenly
Stew, then skin and chunk chicken. Mix with remaining ingredients, except enchilada sauce. Spray pan with Pam. Warm tortillas in microwave to make them more flexible, then fill each with desired amount of chicken mixture and roll. Put 1/2 cup enchilada sauce in bottom of 13 x 9 casserole and place rolled tortillas in dish. Cover with remaining sauce; cover with foil and bake for 30 minutes in 350\u00b0 oven. Remove foil and top with more cheese. Bake another 10 minutes. Top with black olives and serve with salsa, sour cream and/or guacamole.
b>chicken thighs dry with a paper towel; season with salt and pepper. Place chicken
For the chicken:
Heat oil in a
combine all the sauce ingredients. Boil sauce over medium-high heat
herry Sauce:
Drain juice from cherries.
Combine juice with wine
igh heat.
Add half chicken, skin side down, and cook
xtract.
Thoroughly coat breasts with butter mixture.
Place breasts
nch strips. Toss the chicken strips with the seasoning paste and grill
Make Sauce: In a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper; whisk together to mix ingredients. Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat.
Brush chicken breasts with sauce (both sides) and place in foil lined pan.
Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving.
inely chop; set aside for sauce.
Combine cheese, remaining cooled
In a shallow dish, combine first 7 ingredients. Place 6 Tbsp oil in a small shallow dish. Dip each chicken piece in the oil, then coat evenly in flour mixture.
In a large skillet, heat 3 tablespoons oil over medium heat. Add half the chicken and saute on all sides until browned and no longer pink. Remove from pan and keep warm. Repeat wit remaining oil and chicken.
For dipping sauce, combine jam, mustard and hot sauce to taste if desired. Serve chicken bites with sauce.
Cut chicken wings at joints for easy
to 2 wedges.
Season chicken thighs with salt and pepper.
Preaheat oven 450.
Arrange chicken skin side up in roasting pan and season with salt and pepper.
In a bowl add oil,tomatoes, chilies, onion , garlic, salt to taste and toss well. Spread around chicken and roast in oven, 30 to 45 minutes, depending on which chicken parts you used.
Transfer chicken to platter and keep warm, tented with foil. To the vegetables in pan add broth and boil, over moderate heat, scraping up the browned bits until it has thickened. Add lime juice. Serve chicken with sauce and vegetables.
he skillet).
Pat the chicken dry with paper towels and season
kin from meat of each chicken breast. Use a knife if