CRISPY SPICY CHICKEN IN GARLIC SAUCE
This recipe was born out of my craving for Shredded Chicken in Garlic Sauce from Chan’s Village; a greasy-spoon Chinese spot in the Parkchester section of The Bronx where I lived briefly in the early aughts. Coming home at night, the site of this place—after that 45 minute ride on the 6 from midtown—was simply glorious when I had little desire to bring a fork to my mouth, much less make anything when I got home. This dish was my staple—chicken, not shredded, but thinly sliced strips, in a garlicky brown sauce served over white rice was so simple, but utterly delicious.
Since I’m not about to take a 3,000 mile flight from LA to Boogie Down for a $7 combo (although tempting) I make do with my take; bringing heat two ways with cayenne and crushed red pepper, eggy-battered crusted chicken strips and a garlicky-espagnole(ish) sauce that’s at least worth the trip to the kitchen.
PREP/COOK TIME: 30 Minutes
Makes 2 – 3 Servings
INGREDIENTS
1 ½ Lbs – Thin Sliced Boneless Skinless Chicken Breast, Cut into Strips
2 – Large Eggs
1 Tbs – Ground Cayenne, or Red Pepper (Some labels will read both.)
1 Tsp – Coarse Black Pepper
2 Cups and 1 Tbs – All Purpose Flour
1 Cup and 2 Tbs – Vegetable Oil
3/8 Cup (¼ Cup and 2 Tbs) – Garlic, Peeled and Chopped
1 Tbs – Crushed Red Pepper
¼ Cup – Chicken Broth
2 Tbs – Brown Sugar, Light or Dark (Doesn’t matter which one.)
¼ Cup - Kikkoman Naturally Brewed Soy Sauce
¼ Cup – Cilantro, Roughly Chopped
¼ Cup – Dry Roasted Peanuts, Crushed
THE NITTY GRITTY
CHICKEN – In two separate bowls, beat eggs and ground cayenne till blended in one and combine flour and black pepper in the other. Dredge chicken strips in egg mixture, then in flour mixture, coating strips completely. In a 12” skillet, or non-stick pan, heat 1 cup of oil at high. Fry strips till crisp and golden; transfer to paper towels to drain oily excess.
GARLIC SAUCE – In a medium saucepan, heat 2 tbs of oil at medium high. Add garlic; simmer till fragrant. Add crushed red pepper; continue to simmer for about a minute to release heat. Whisk in flour and cook to remove rawness (about another minute). Add chicken broth, whisking vigorously, till a thin sauce forms. Add brown sugar and soy sauce; whisk to blend. Simmer for about 2 – 3 minutes till sauce thickens.
Transfer fried chicken strips to a large, wide-rim bowl. Pour sauce over strips and toss till coated.
Serve over prepared rice or buckwheat noodles.
Garnish with cilantro and peanuts and enjoy.
NOVEMBER 10, 2018
