Friday, 22 January 2016

Recipe - BBQ Glazed Sesame Chicken Strips

Thank Goodness It's Friday ;)

BBQ Glazed Sesame Chicken Strips
1 1/2 tablespoons sesame seeds
80g Panko breadcrumbs
2 tablespoons potato flour or cornflour or plain flour
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
1/2 teaspoon dried Italian herbs
1/2 teaspoon salt
Pinch of black pepper
Pinch of white pepper
1 egg
50ml semi skimmed milk
1-2 tablespoons water
80g plain flour seasoned with large pinch of salt and black pepper
2 skinless, boneless chicken breast fillets (each around 113 g/4 oz weight)
Vegetable oil for deep frying
2-3 Tablespoons Jack Daniel's BBQ Glaze (Smoky Sweet)
Handful of Mixed salad leaves

Toast the sesame seeds in a dry frying pan over a medium heat for 3-4 minutes or until golden and toasted.  Set aside.

In a large bowl, combine the panko breadcrumbs, flour, garlic powder, onion powder, cayenne pepper, italian herbs, salt, black pepper and white pepper.  Mix thoroughly.

In a separate bowl, combine the egg, milk and water.  Mix thoroughly.

Place the seasoned flour in a third bowl.

Trim any excess fat from the chicken breasts and cut each one into 5-6 long thin strips.

Keeping one hand dry, dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the breadcrumbs.  Arrange the breaded chicken pieces on a large strip of tinfoil for easy clean up later.  At this stage the breaded chicken can be returned to the fridge and set aside for up to 24 hours before cooking.

Heat oil in a deep fat fryer or alternatively use a wok or frying pan filled 1/3 full with oil.  Cook the chicken in two batches and keep warm in a low oven until all of the chicken is cooked.

Preheat the vegetable oil on medium high until it reaches 180C.  Fry the chicken strips for around 5-6 minutes or until the breadcrumbs begin to turn golden and the chicken is cooked through.  Lower the heat a little during cooking if the breadcrumbs begin to colour too quickly.  Once cooked, remove the chicken strips from the pan using a slotted spoon and drain off any excess oil.

Arrange the mixed salad leaves on a plate and place the chicken pieces on top.  Brush generously with the Jack Daniel's glaze and top with toasted sesame seeds.  Serve with a little extra sauce on the side.

You can find more fried chicken recipes in The Takeaway Secret and More Takeaway Secrets.

Happy cooking!

Tuesday, 12 January 2016

Recipe - BBQ Rack of Ribs

Tender, falling off the bone ribs smothered in BBQ sauce.

BBQ Rack of Ribs
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ginger powder
1/2 teaspoon smoked paprika
1/2 teaspoon chilli powder
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
900g-1kg Pork Rib Rack
2-3 tablespoons apple juice
5-6 tablespoons good quality barbecue sauce (recommended brand: Sweet Baby Ray's)

In a small bowl, combine the garlic powder, onion powder, ginger powder, smoked paprika, chilli powder, brown sugar, salt and pepper.  Mix well.

Add the dry spice rub evenly to the pork ribs on both sides.  Wrap in tinfoil and refrigerate for at least 4 hours and ideally overnight.

Preheat the grill to high.  Line a baking tray with tinfoil and arrange a wire rack on top.  Place the rib racks with the meatier side facing towards you on to the wire rack.  Place the ribs under the grill for 5-6 minutes.  Remove the ribs from the grill, pour the apple juice around the ribs onto the foil lined tray underneath and cover with foil.

Set the oven to 150C/300F/Gas Mark 2.  Bake the ribs for 2 hours and 45 minutes.

Remove the ribs from the oven.  Brush the barbecue sauce evenly over the ribs, cover loosely again with the foil and return to the oven for a further 20-30 minutes.

Remove the ribs from the oven.  Rest for 5-6 minutes before serving with coleslaw and extra barbecue sauce on the side.

You can find more pork rib recipes (including Chinese Spare Ribs and Spare Ribs in Sweet & Sour Sauce) in The Takeaway Secret and More Takeaway Secrets.  Happy cooking!