Pairs well with Crispy Chicken Strips with Risotto Rice and Dangerous Risotto Sauce
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Sauce / Dressing / Flavoured Butter
ihabplanet
6.7K views • 9mo ago
(1.0)
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Crispy Chicken Strips with Risotto Rice and Dangerous Risotto Sauce
(2.5)
36.7K views • 28d ago
1.7K
99
4.7% engagement
A delicious dish featuring crispy marinated chicken strips served with flavorful risotto rice and a tangy, spicy risotto sauce. The chicken is marinated in a complex spice and citrus mixture, coated twice for extra crunch, and fried to perfection. The risotto rice is cooked with a blend of sauces and spices, creating a rich and peppery side.
00:45:00 total
Serves 4
medium
Main Various
🍯
🧂
🍋
🍫
🌶️
🍄
👅
Ingredients
- salt - 1 tablespoon (large spoon for marinade, plus to taste for rice)
- onion powder - 1 teaspoon (small spoon for marinade)
- garlic powder - 1 teaspoon (small spoon for marinade)
- curry powder - 1 teaspoon (small spoon for marinade)
- white pepper - 1 teaspoon (small spoon for marinade and to taste for rice and coating)
- instant broth powder - 1 teaspoon + 2 tablespoons (small spoon for marinade and 2 tablespoons for rice)
- ginger powder - 1 teaspoon (small spoon for marinade)
- mustard - 2 tablespoons + 1 tablespoon (two large spoons for marinade and 1 tablespoon for sauce)
- vinegar - 60 ml (quarter cup for marinade)
- lemon juice - juice of 2 lemons (juice of two large lemons for marinade)
- lemon peel - from 2 lemons (from two lemons, added to marinade)
- soy sauce - 1 tablespoon + 2 tablespoons + 1 tablespoon (large spoon for marinade, 2 tablespoons for rice, 1 tablespoon for sauce)
- water - 1 cup + 6 cups + 1 cup (1 cup for marinade, 6 cups boiling water for rice, 1 cup for coating mixture)
- chicken strips - watch the video to see (washed, drained, and dried)
- oil - 4 tablespoons + enough for frying (4 tablespoons for rice cooking, plus for frying chicken)
- butter - 2 tablespoons (2 tablespoons for rice cooking)
- small onion - 1 small onion (finely chopped for rice)
- garlic - 1 teaspoon + 1 clove (small spoon chopped for rice, 1 clove finely ground for sauce)
- hot sauce - 2 tablespoons + 1 tablespoon (2 tablespoons for rice, 1 tablespoon for sauce)
- barbecue sauce - 2 tablespoons + 120 ml (2 tablespoons for rice, half cup for sauce)
- black honey - 2 tablespoons + 1 tablespoon (2 tablespoons for rice, 1 tablespoon for sauce)
- basmati rice - 3 cups (washed, soaked, drained)
- flour - 2 cups (for coating)
- starch - 1 cup (for coating)
- baking powder - 1 tablespoon (large spoon for coating)
- vanilla powder - 1 teaspoon (small spoon for coating)
- black pepper - watch the video to see (to taste in coating and marinade)
- egg - 1 egg (for coating mixture)
- ketchup - 120 ml (half cup for risotto sauce)
Instructions
- Prepare the chicken marinade: In a large bowl, combine salt, onion powder, garlic powder, curry powder, white pepper, instant broth, ginger, mustard, vinegar, lemon juice and peels, soy sauce, and water. Mix well to dissolve all ingredients.
- Marinate the chicken: Add the washed, drained, and dried chicken strips to the marinade. Leave them in the mixture for at least 2-3 hours, preferably overnight in the refrigerator.
- Cook the risotto rice base: Heat oil and butter in a pot. Add finely chopped onion and sauté for 1 minute. Add chopped garlic and cook until fragrant. Add soy sauce, hot sauce, barbecue sauce, and black honey; stir well.
- Add broth and rice: Add instant broth and boiling water (6 cups for 3 cups rice). Season with salt and white pepper. Add the washed, soaked, and drained basmati rice. Stir, cover, and cook on high heat until water is absorbed.
- Finish cooking the rice: Once water is absorbed, stir the rice slightly, reduce heat to low, cover, and let it finish cooking thoroughly.
- Prepare the coating mixture: In a deep dish, mix flour, starch, baking powder, vanilla powder, salt, and black pepper thoroughly.
- Prepare the egg wash: In another bowl, beat one egg with a cup of water and a sprinkle of white pepper.
- Coat the chicken strips: Take chicken strips from marinade, coat them in the flour mixture in a container with a tight lid, shake well. Then dip them in the egg wash, then coat again in the flour mixture, and shake again to ensure a thick, crunchy coating.
- Fry the chicken strips: Heat oil to frying temperature. Fry the coated chicken strips on high heat for 4-5 minutes until crispy and golden. Drain on a strainer to keep them crispy.
- Prepare the risotto sauce: Mix ketchup, barbecue sauce, black honey, soy sauce, hot sauce, mustard, and finely ground garlic to make the risotto sauce.
- Serve: Cut the crispy chicken strips into cubes. Serve with the cooked risotto rice and drizzle with the prepared risotto sauce.
