Dutch Oven Chef: Dutch Oven Recipes & Cooking
Dutch Oven Cooking => Approved Recipes => Main Dishes => Topic started by: DeShawn on May 27, 2011, 08:16:45 pm
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What?? Chinese food from a dutch oven? Yes! Definitely!
Ingredients:
- 1/2 cup hoisin sauce
- 1/4 cup white vinegar
- 3 Tablespoons soy sauce
- 3 Tablespoons sugar
- 2 Tablespoons cornstarch
- 1 1/2 cups water
- 1 1/2 lbs boneless, skinless chicken breast, cut into bite-sized pieces
- 4 cups vegetable oil
- 4 garlic cloves, minced
- 2 Tablespoons grated fresh ginger
- 1/2 teaspoon red pepper flakes
- 3 large egg whites
- 1 1/2 cups cornstarch
- 1/2 cup all-purpose flour
- 1 teaspoon baking soda
Preparation
In a medium bowl, whisk together the hoisin sauce, vinegar, soy sauce, sugar, 2 Tablespoons corn starch, and water.
(http://dutchovenchef.com/images/generaltso/sauce.jpg) (http://dutchovenchef.com/images/generaltso/sauce.jpg)
Put the chicken pieces in a ziplock bag, add 6 Tablespoons of the hoisin mixture, mix to coat, and place the chicken in the refrigerator for at least 30 minutes.
(http://dutchovenchef.com/images/generaltso/marinated.jpg) (http://dutchovenchef.com/images/generaltso/marinated.jpg)
Heat 2 Tablespoons of the oil in a 10-inch dutch oven over a full bed of coals until the oil shimmers. Add the garlic, ginger, and pepper flakes and stir for about 1 minute.
(http://dutchovenchef.com/images/generaltso/sauce1.jpg) (http://dutchovenchef.com/images/generaltso/sauce1.jpg)
Add two cups of the hoisin mixture and simmer, stirring constantly, until the sauce is dark brown and bubbly.
(http://dutchovenchef.com/images/generaltso/sauce2.jpg) (http://dutchovenchef.com/images/generaltso/sauce2.jpg)
It will be fully thickened when the sauce comes to a boil. Remove from the heat, cover and keep warm.
Whisk the egg whites in a shallow dish until they are foamy. In another shallow dish, combine the 1 1/2 cups cornstarch, flour, baking soda, and remaining hoisin mixture until the mixture resembles coarse meal. Remove the chicken from the marinade and pat dry with paper towels.
(http://dutchovenchef.com/images/generaltso/forbreading.jpg) (http://dutchovenchef.com/images/generaltso/forbreading.jpg)
Toss half of the chicken with the egg whites until well-coated. Dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken.
Meanwhile, heat the oil in a 12-inch dutch oven over a full bed of coals until the oil is 350 degrees. Fry half of the chicken until it is golden brown, about 3 minutes, turning each piece halfway through cooking.
(http://dutchovenchef.com/images/generaltso/frying.jpg) (http://dutchovenchef.com/images/generaltso/frying.jpg)
Transfer the chicken to a paper towel-lined plate.
(http://dutchovenchef.com/images/generaltso/fried.jpg) (http://dutchovenchef.com/images/generaltso/fried.jpg)
Return the oil to 350 degrees and repeat with the remaining chicken..
To serve, warm the sauce until it is simmering. Add the crispy chicken and toss to coat.
(http://dutchovenchef.com/images/generaltso/done.jpg) (http://dutchovenchef.com/images/generaltso/done.jpg)
Serve over rice.
(http://dutchovenchef.com/images/generaltso/served.jpg) (http://dutchovenchef.com/images/generaltso/served.jpg)
Serves 4.