|
|
|
|
|
|
|
Home > Recipes
Recipes from Pilgrim's Kitchen
|
Chicken Skewers with Sweet Chili Sauce
2007 National Chicken Cooking Contest Finalist
Jean Quanbeck, Minot, ND
Ingredients:
- 3 boneless, skinless chicken breast halves
- 12 green onions
- 1 package (8 oz.) fresh button mushrooms
- 1 cup flour
- 1 tablespoon cornstarch
- 2 teaspoons ground red pepper
- 1//2 teaspoon ground cumin
- 1-1/2 teaspoons salt
- 3/4 cup ice water
- 1 egg, beaten
- 3 cloves garlic, finely minced
- 4 cups cooking oil
- red chili peppers
- fresh cilantro sprigs
Sweet Chili Sauce
- 1/3 cup sugar
- 1/3 cup red wine vinegar
- 2 teaspoons corn starch
- 1 red chili
Directions:
Cut chicken and onions into 1-inch pieces. Thread 12 short bamboo skewers, alternating chicken, green onions and mushrooms. In medium bowl, mix together flour, cornstarch, red pepper, cumin and salt. In small bowl, combine ice water, egg and garlic. Add egg mixture to flour mixture and stir well. In electric skillet, place oil and heat to 350 F. Dip skewers in batter, coating evenly. Fry 4 skewers at a time for about 5 minutes, until brown; turn once during frying. Drain on paper towels and keep warm until all are cooked. Arrange on plate, garnish with red chili peppers and cilantro ; serve with Sweet Chili Sauce. Makes 4 servings.
Sweet Chili Sauce
In small saucepan, place 1/3 cup sugar; 1/3 cup red wine vinegar; 3 tablespoons water and 2 teaspoons corn starch. Bring to a boil over high heat and cook until slightly thickened, stirring often. Remove from heat; stir in 1 finely chopped red chili; cool. |
|
|
|
|
|