Recipe of the Day - Thai Chicken Strips
Jan. 11th, 2010 11:04 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
patgundThai Chicken Strips
Ingredients:
12 to 24 chicken strips or boneless "wings"
1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 strips)
3 Tbsp. soy sauce or wheat-free tamari
2 tsp. dark soy sauce
3 Tbsp. fish sauce
juice of 1 lime
1 Tbsp. chili powder
1 thumb-size piece galangal or ginger, grated
grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)
2 cloves garlic, minced
1/2 Tbsp. ground coriander
Directions:
Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the strips).
Mix the strips in with the marinade, stirring well to coat the meat.
Allow strips to marinate while you warm up the oven or BBQ. Be sure to stir the strips occasionally. Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.
If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack in the middle or higher, so that wings will be near the heating element of your oven. Watch the stripss carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued strips, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
If Barbecuing: Place strips on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the strips appear nice and sticky.
Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). strips are done when juices run clear.
Serve wings hot from the grill or oven, alone or with white or brown rice.
Ingredients:
12 to 24 chicken strips or boneless "wings"
1/3 to 1/2 cup liquid honey (1/2 cup if you have more than 12 strips)
3 Tbsp. soy sauce or wheat-free tamari
2 tsp. dark soy sauce
3 Tbsp. fish sauce
juice of 1 lime
1 Tbsp. chili powder
1 thumb-size piece galangal or ginger, grated
grated rind of 1 lime (limes are easier to grate when uncut - only grate the rind, not the white flesh underneath)
1-3 fresh red chillies, minced, OR 1-3 tsp. red chilli sauce (1=mild; 2=medium; 3 or more = hot wings)
2 cloves garlic, minced
1/2 Tbsp. ground coriander
Directions:
Make the marinade by combining all marinade ingredients together in a large mixing bowl (one that can accommodate all the strips).
Mix the strips in with the marinade, stirring well to coat the meat.
Allow strips to marinate while you warm up the oven or BBQ. Be sure to stir the strips occasionally. Make-ahead Tip: For even better flavor, allow the wings to marinate for several hours or overnight.
If Baking in the Oven: Turn oven to the grill setting and place wings on a broiling pan (a grill with a pan underneath to catch drippings). Place oven rack in the middle or higher, so that wings will be near the heating element of your oven. Watch the stripss carefully as they cook, turning every 5 minutes or so to make sure they don't burn. As with barbecued strips, baste the wings once or twice on each side with remaining marinade from the bottom of the mixing bowl.
If Barbecuing: Place strips on a hot grill on your barbecue. Baste with a brush once or twice on each side (with remaining marinade from the bottom of the bowl), or until the strips appear nice and sticky.
Cook until well done (15 to 30 minutes, depending on how hot your barbecue or oven is). strips are done when juices run clear.
Serve wings hot from the grill or oven, alone or with white or brown rice.
