RETROUVEZ la version française juste en dessous.
its a real copycat of the caramelized chicken that we can see in the “fast food” !! Not that i knew the taste of it! But I have been around enough peoples devoring it in front of me, to make a clear and precise description of it!! Lol! You know when you are “vegetarian, or vegan, or eat only kosher or Hallal meat!! And one of your bestie is not at all following the same philosophy ! You find yourself more than one time seating in front of them and imaging making excatly the same dish as he is enjoying just at this moment!! But in a kosher version! I have few recipes like that, that i had to represent in the kosher version!! “The chicken pot pie” for exemple or “The onion soupe” “The creamy Chicken and mushroom stew” ! I have so many recioes right bow that it became hard to remember all of them. 🙏!! You can all find them on my blog! And most of all on my instagram as i am slowly transfering all my recipes in here!!! But yes because I have been working in few non-kosher kitchen for many years or and for all of those I haven’t been able to taste the food that I was preparing. I become a real passionate on represent the recipes in “kosher style” This one was a simple challange as all the ingredients were easy to get ! Its a stunning recipe that we do again and again in my home!!! Allez c’est partit!! Enjoy!
For the chicken marinade
1.5 pound chicken thighs boneless cut in bite side (700g)
4 tbsp soy sauce
2 tbsp cherry red wine
1 tbsp sesame oil
2 tbsp grape juice
1 tbsp black pepper
2 tbsp of grates ginger (ginger juice if possible)
3/4 cup cornstarch (90 g)
Methode
In a large bowl mix all ingredients together . Mix really well that all the chicken is well coated. Close with plastic wrap and let it marinated in the fridge for at least 1 hour and maximum over night. (12 hours)
Prepare the ginger and honey sauce
2 tbsp of fresh ginger diced very small
6-7 cloves of crushed garlic
8 tbsp ketchup
6 tbsp honey
1 cup of water ( 250 ml)
Methode
In a large sauté pan bring the oil to a medium heat. Start by sauté the ginger and garlic stirring all the time for not letting it burn. When slightly start to color, bring the heat to medium high and pour in the water. Let it bubble for 2-3 minutes. Add then the ketchup and when it start bubbling add the honey. Stir well. After 4 minutes remove from hit and set aside. You can definitely prepare the sauce a day before and heat it up when needed. When the chicken has finish to marinate, pull it out from the fridge.
Get a large ziplock bag and pour in the cornstarch. Drop in the chicken, without the sauce of the marinate, close the bag and shake it well to coat each piece of chicken. You can do it in a large baking pan if you prefer or in a bowl. I just found more practical to make it in the zip log bag, the second time I made the recipe. Once all piece of chicken coated , prepare a frying pan with enough oil to be able to fry all the amount of meat.
Start frying the chicken, it should take 4 minutes for each Bach. Return to the ginger and honey sauce and warm it up when it well heated take of it 1/2 cup of the sauce and set it aside. Drop the fried chicken into the sauce. Mix all well and serve over white rice, pour in couples tsp of the remaining sauce on top and sprinkle some fresh scallion and some sesame!!! De-li-cious!!
So many of you have made it already! I wanted to have it printed on my blog! By the way, tap your email just below if youd like to be inform when recipes come up!!
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