Archive for Chicken

“Crack” Chicken

When I was stationed in Korea a few years ago, my family and I used to frequent a fried chicken place that served the most delicious chicken wings.

The menu included spicy (mouth on fire) wings, plain, but our favorite had a garlic-soy glaze on it.  They were so good (and addicting) that my friends and kids nicknamed it “crack chicken”.  🙂

This is my version of those wings.  A word of warning — it’s HEAVY on the garlic (just the way I like it).

Give it a try.  I think you’ll like it!  🙂

“CRACK” CHICKEN

crack chicken

INGREDIENTS FOR THE FRIED CHICKEN:

  • 5 pounds chicken wings (I like drummettes)
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 4 tablespoons garlic powder
  • 1 cup flour
  • 1 cup corn starch
  • 4 eggs, slightly beaten
  • 1/2 cup water
  • oil, for frying

INGREDIENTS FOR THE SAUCE:

  • 2 cups water
  • 1/3 cup soy sauce
  • 2 cups loosely packed brown sugar
  • 1/3 cup honey
  • 1/2 cup rice vinegar
  • 1 teaspoon ground ginger
  • 5 cloves garlic, chopped (use 10 cloves if you LOVE garlic like I do)
  • 4 tablespoons corn starch
  • Optional: Pepper flakes

Cooking Instructions:

Make the Sauce:

1. Place the sauce ingredients (except for the cornstarch and 1/2 cup of the water) into a medium sized sauce pan; whisk to combine. Optional: Add pepper flakes (omit if you do not want your sauce to be spicy).

2. Cook over medium high heat until the mixture begins to boil. Reduce the heat to low; continue to cook at a low simmer, about 15 minutes. Turn the heat off and set the sauce aside.

3. When the chicken wings are done, reheat the sauce, bringing it back up to a boil. Mix together the cornstarch and 1/2 cup water; whisk into the boiling sauce. Bring the sauce back up to a boil; the sauce should begin to thicken. Cook for an additional 2 minutes then pour over the fried chicken.

Batter the Chicken:

1. Rinse the chicken. Place in a large mixing bowl.

2. Into the mixing bowl, add the ingredients for the fried chicken: salt, black pepper, eggs, garlic powder, flour, corn starch, and water. Using your hands, mix the chicken and the rest of the ingredients together. After mixing, the chicken should be fully covered in a thick batter.

Fry the Chicken (1st Frying):

1. Place the oil in a large frying pan or wok. Heat the oil over medium high heat, to about 375 degrees.

2. Carefully drop the chicken into the hot oil. Do not overcrowd the pan (the chicken needs room to cook).

3. Let the chicken cook for about 5 minutes on each side.

4. For the first frying, fry for a total of 10 minutes. Remove from the oil and drain in a metal colander. Set aside and continue to fry the remaining chicken. After all the chicken pieces have been fried for the first time, it is time for the 2nd frying. The 2nd frying will make the wings extra crispy and golden brown.

Fry the Chicken (2nd Frying):

1. This step goes much quicker. For the second frying, it’s okay to overcrowd the pan. Place as many chicken wings into the hot oil as can fit. My pan fit about 12 wings for the first frying; for the second frying, I placed about 18 wings into the pan.

2. For the second frying, fry for about 8 minutes, or until golden brown. Remove from the oil and drain in a metal colander. *See the difference in coloring between the first and second frying in the photo attached to this recipe.

3. When all the wings have been fried for the second time, place in a large mixing bowl. Pour the prepared sticky sauce over the chicken.

Garnish and Serve:

1. After pouring the sauce over the chicken, gently stir to ensure each wing is generously coated with the sticky sauce.

2. Optional: sprinkle pepper flakes and toasted sesame seeds over the chicken.

3. Serve with hot rice and ENJOY! It’s so good, you’ll be addicted to it!

 

The photos below illustrate my step-by-step process.  I hope this makes it easier to understand.  Give it a try and let me know how you like it.  🙂

1 - Crack Chicken

2 - Fried Chicken Ingredients

3 - Sauce Ingredients

4 - Make the Sauce

5 - Batter the Chicken

6 - First Frying

Oops!  # 4 (above) should read, “fry for a total of 10 minutes” (not 8).

 

7 - Second Frying

8 - Garnish and Serve

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Chicken Kelaguen & Flour Titiyas

Kelaguen and Titiyas ~ both staples on a Chamorro fiesta table.  But you don’t have to be invited to a fiesta in order to enjoy these tasty dishes — they are so easy to make that you can have it anytime you get the craving!

My two daughters (ages 11 and 15) prepared the dishes pictured in the photos below; if THEY can do it, so can you!

Give my super easy recipes a try.  I think you’ll like them!  🙂

Annie’s Chicken Kelaguen

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Ingredients:

  • 1 small rotisserie chicken
  • 6 stalks green onions
  • 1 1/2 tablespoons lemon powder plus 3 tablespoons water (or use the juice of 1 large lemon)
  • 2 teaspoons salt (more or less, to taste)
  • Hot pepper, optional
  • Freshly grated coconut (unsweetened), optional

Directions:

1.  Debone the chicken; shred or cut into small pieces (I used a food processor to roughly chop the chicken).

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2.  Thinly slice the green onions then add it to the chicken.

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3.  Add the lemon powder, water, salt and pepper to the bowl of chicken; mix to combine.  Taste; adjust seasoning if required.

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4.  Stir in the grated coconut (optional).

5.  Serve with my super easy sweet flour titiyas (see recipe below) and enjoy!

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Annie’s Sweet Flour Titiyas

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Ingredients:

  • 3 cups all purpose flour
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup coconut milk
  • 1/4 cup melted butter
  • 1/4 to 1/2 cup cream of coconut (the sweet one, used for mixed drinks)

This is what the can of cream of coconut looks like.  This is incredibly sweet so you do not need to add more sugar.  Cream of Coconut is NOT the same as coconut cream (thick coconut milk).

cream of coconut

Directions:

1.  Mix the dry ingredients together in a large mixing bowl. Add the coconut milk, melted butter, and cream of coconut (start out with 1/4 cup; increase to a total of 1/2 cup, depending on how humid your day is–more humid means less liquid). Mix together until a dough forms; knead gently to form a smooth ball of dough.

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2.  Break off golf-ball sized pieces. Flour your rolling surface and rolling pin.  Roll out the piece of dough into a flat disc (about 1/8-inch thick). Place the titiyas on a dry skillet; prick all over with a fork to prevent bubbling during the cooking process.

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3.  Pan-fry on a dry skillet over medium-low heat for about 3-4 minutes on each side, or until the bottom begins to turn a golden brown; flip over and cook the other side until it turns a nice golden brown.  For thicker titiyas, cook over low heat for 4-5 minutes on each side; the titiyas is done when you gently press down on the center and it feels somewhat firm to the touch.

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4.  Place cooked titiyas on a plate covered with a clean kitchen towel to keep warm.  Serve with my delicious chicken kelaguen.  Enjoy!

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