Heat the oil to 375 degrees and fry the chicken until golden brown, 3-4 minutes on each side.
Apricot-Habanero Barbecue Sauce
borssen.com
You want to do this sauce over and over again.
A fruity sweetness, a rich vegetable aroma, and a dash of habanero makes this sauce just perfect for salmon, halibut, and catfish. Try this with poultry and pork too.
- 1 yellow onion, finely chopped
- 2 cloves garlic
- corn or canola oil
- 1 yellow bell pepper, roasted, peeled, and seeded
- 2/3 cup (150 g) dried apricots
- 1 1/2 tablespoons apple cider vinager
- 3 tablespoons (1/2 dl) brown sugar
- 1 1/4 cups (3 dl) water
- 1 tablespoon Colmans powdered mustard
- 4 tablespoon habanero hot sauce
- salt
In a pan, sauté the onion and garlic in a little oil until soft. Add the remaining ingredients, except the mustard powder and habanero. Simmer, covered, for 20 minutes, or until the apricots are soft. Pour into a food processor. Season with mustard powder, habanero, and salt while processing to a smooth sauce. (Serves 4)
Scotch Bonnet Tangerine Chicken
www.chiletoday.com
Turn up the heat in this Chinese dish by adding more scotch Bonnet.
- 1 egg white
- 3 Tbsp. dry sherry
- 2 Tbsp. cornstarch
- 1 lb. boneless skinned chicken, diced
- 1/2 cup thinly sliced green onion
- 2 Tbsp. minced fresh ginger
- 2 Tbsp. minced garlic
- 1 Tbsp. tangerine zest
- 1 to 2 scotch bonnet peppers, flaked
- 1/2 cup + 2 Tbsp. chicken stock
- 2 Tbsp. soy sauce or tamari
- 2 Tbsp. rice wine vinegar
- 2 Tbsp. sugar
- 1/3 cup oil
In a small bowl whisk egg white and 1 tablespoon each of the sherry and cornstarch. Pour over chicken and refrigerate at least 8 hours. In a bowl combine green onion, ginger, garlic, tangerine zest, and hot-pepper flakes and set aside. In another bowl combine the 1/2 cup stock, soy sauce, remaining sherry, vinegar, and sugar. Stir to dissolve and set aside.
Preheat wok over high heat. Remove chicken from marinade; discard marinade. Swirl 3 tablespoons of the oil around wok, add chicken, and stir-fry until partially cooked (1-2 minutes). Remove and set aside. Make a paste of the remaining corn starch and chicken stock and set aside.
Heat remaining oil in wok. Add onion-ginger-garlic mixture and stir-fry over medium-high heat until fragrant. Add chicken-stock mixture and simmer, stirring frequently, until heated through (about 2 minutes). Add chicken and cook until firm (about 4 minutes). Reduce heat to low. Mix in cornstarch mixture and stir until sauce is glossy. Serve immediately.
Serves 4.
