Saturday, April 22, 2006
To that sweet honey chicken ...
I should say that I have been lucky to be loved by a lot of students. I have had a kind of love hate relationship with teaching profession. Never really wanting to be one I ended up in those university classrooms at one time time teaching Shakespeare, Lacan & Derrida and at some other time teaching business communication and technical communication! I remember that Iwent till the door of my class room always with a certain amount of repulsion and dislike and once inside I never knew my self...it was a transformation...it was a different chemistry inside! It was a while ago one sweet student of mine, now breaking her head on one of those IT bugs, asked me 'Ma'am why dont you sent me a good Honey chicken recipe?' Perhaps she wanted me to be a little more adventurous in my new found profession as a house wife and herself to feel alive amidst those not so soft softwares!Well this is the best I could find out...This is for that cutie pie...
1 medium sized chicken- cut into pieces( chicken wings bhi chalega)
1 medium onion-chopped finely
Red Chilli Powder-1tsp
vinegar-1/2 cup (keep another 1/2 cup separate)
Orange juice-2 cups (You can use concentrate as well)
Marinate the chicken for at least an hour in vinegar. In a small wok saute onion and garlic for 2-3minutes in melted butter. Add this into a pan along with honey,orange juice and vinegar; and allow it to boil in a medium heat. Reduce the heat and simmer it occasionally. Cool it and refrigerate it for a while so that the sauce thickens slightly.
Remove the chicken from the marinate. Sprinkle redchilli powder, pepper powder and salt on all the sides of the chicken. Grill the chicken for 20 minutes turning it occasionally and brushing on it a little of that honey sauce. You can either use this as a dry dish or put the pieces into the sauce prepared along with the left over marinate and boil it for a couple of minutes and serve hot.
Here is an alternative Honey chicken recipe:
3 1/2 to 4 pounds chicken pieces
1/2 cup honey
2 tablespoons vinegar
2/3 cup flour
2 tablespoons fine dry bread crumbs
2 teaspoons ground cayenne pepper
1/4 cup curd
1 cup vegetable oil
salt and freshly ground black pepper
PREPARATION:Stir the honey and vinegar together and pour over the chicken; marinate for 2 hour to 4 hours in refrigerator, stirring occasionally. In a bowl, combine flour, bread crumbs, and cayenne pepper; set aside. In another bowl, whisk together the eggs and curd.
In a large heavy skillet, heat the oil over medium high heat to 300°, (higher temperatures could burn honey). Remove the chicken from the marinade and drain on paper towels. Dip the chicken in beaten egg mixture, season with salt and pepper, and dredge in the flour mixture, coating thoroughly. Strain the marinade; reserve 1 tablespoon for the sauce.
Gently drop the pieces into the pan for 5 to 6 minutes on the first side until browned and continue cooking, adjusting the heat so the chicken browns evenly on both sides and is tender when pierced with a fork, 15 to 18 minutes for dark meat and 10 to 12 minutes for the breast halves. Serves 4 to 6.
Posted by indianadoc at 4:00 AM