12 ingredient fried chicken Recipes

main ingredients, chicken upper wings, tb char siu sauce, oil to fry chicken wings, tb corn flour, ingredients for the char siu sauce (if you want to make your own)1/4 1 cup 1/4 cup hoisin sauce, soy sauce, rice wine, honey, brown sugar, chinese 5 spice mixed powder, red chili powder to taste (optional)

chicken thighs, hidden valley buttermilk ranch dressing (dry ingredients), butter, bisquick

lemon slices, very thinly cut and seeded, ea. fresh basil leaves , large, ea. baby carrot, quartered, carrot greens, rinsed and dried, chicken breast, cut into thin strips (optional but great ), squash flowers, ea. yellow squash , cut into strips, ea. sweet red pepper , cut into thin strips, seasoned cornstarch for dusting, batter for coating, oil for frying ( 1/2 vegetable oil, 1/2 ev olive oil), flour, cornstarch, tspbaking powder, sugar, salt & pepper to taste, garlic powder to taste, cold beer , or as needed, oil for deep frying

shredded ginger, thai sweet basil leaves, shredded (i replaced with flat-leaf parsley), fish fillet cut into thick strips, egg, marinade, salt, shaoxing wine, chicken stock granules, sesame oil and pepper, corn flour, plain flour mixed with 5 tbsp corn flour, oil for deep-frying

wonton wrappers (square ones ), water (use to seal wanton skin), minced pork/chicken , prawns ( you can replace with veggie fillings), light soy sauce to taste, sesame oil, corn flour or potato starch (to soften the mince), sprinkle of pepper

easy comfort chicken & rice casserole, saffron yellow rice, you may also used white rice ), canned premium chicken in water (i use cooked left-over chicken), cream of chicken or cream of mushroom soup, brocolli flowerettes, celery (chopped thin), milk, paprika, onions, fried fried onions, cheese for top, cook rice as directed but simmer for 15 minutes. (when combined with the other ingredients and cooked in the oven, the rice will cook more.), drain water from canned chicken ., combine soup and chicken in bowl., add cooked rice to soup and chicken., stir in 1/2 cup of milk, more or less , depending on consistency desired., cook uncovered in a casserole dish at 350 degrees for about 20 minutes., serve with vegetables for a complete and quick meal., if using onions & celery simmer them in butter for about ten minutes then add to bottom of casserole dish., if you like, you can top it with cheese or fried onions and broil for about 5 minutes.* * (we do)

marinade, sesame oil, white vinegar ( do not use rice wine vinegar! ), granulated sugar, ingredients for salad, heads of iceburg lettuce , torn or cut into bite size pieces! ( if you are going to take this to a picnic where the lettuce might not be kept cold, use cabbage, cut like cole slaw.), toasted almonds ( toast in oven at 350 degrees for about 12 minutes! ), bundle of green onions or scallions (or more!), chopped, toasted sesame seeds, skinned and boneless chicken breasts ( about 6-8 breasts ), chinese wonton skins / wrappers (if you can tsp find these, you can use egg roll skins), salt and pepper, oil to fry the won ton wrappers in.. i use canola or peanut .

leek or 1 onion, vegetable oil, yellow thai curry paste, grated ginger, carton vegetable or chicken broth, coconut milk, preferably regular, granulated sugar or honey, tofu, preferably extra-firm, fresh or frozen vegetable stir-fry mix , about 4 cups

skillet hopping john, this is a southern favorite that can be made several ways . i use crisp fried bacon in mine and sometimes ro-tel tomatoes and green chillies if i want some fire, i never used the red pepper flakes. i have been making this over 25 years and mostly on new years day., onion, chopped, garlic cloves, minced, butter, melted, black-eyed peas, drained and rinsed (1 can would work if you want more rice), chicken broth, uncooked rice, salt, crushed red pepper flakes, use the amount of fried bacon you like, but 3 or 4 slices works for me., you can use stewed tomatoes in place of the rotel tomatoes and green chilies.

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.