Simply Fried Chicken

RECIPE INGREDIENTS

2 cups all-purpose flour

2 T. cornstarch

2 tsp. salt

1 tsp. freshly ground black pepper

2 cups milk

7-10 chicken legs, skin removed, trimmed and cut into thighs and drumsticks

Solid vegetable shortenin Cooking Method: 1.Combine flour, cornstarch, salt, pepper in a zip-lock bag. Pour milk into a medium-sized bowl. 2. Dip chicken legs (usually three at a time) into milk and then place in bag with flour mixture. Seal the top of the bag and toss the bag around until the chicken leg is thoroughly coated with flour. Remove chicken leg from bag and place on a rack over a jelly roll pan. Repeat with the remaining chicken legs. 3.Set a large, deep frypan over medium heat. Add enough shortening to pan so that when it melts the level is at least 1/2-inch deep. Bring the fat to 350 degrees before adding chicken. 4.Place chickenlegs side down in pan. Do not crowd; 4 pieces is enough. Cover and fry 5 minutes. Lift lid and check to make sure the chicken is not browning too fast and adjust temperature if needed. Replace the lid and cook another 5 minutes. Turn the chicken and cover and fry 5 minutes. Remove lid and fry another 5 minutes. Remove chicken from pan and place on a clean rack to drain. Repeat with the remaining chicken legs. Serve warm, cold or at room temperature.

Peanut Sauce for Satay

Make a Peanut Sauce for Satay

Ingredients

• Crunchy Peanut Butter, 1/2 cup
• Dark Soya Sauce, 2 tbsp
• Garlic, 3 cloves, finely chopped
• Chili Paste, 2 tsp
• Fresh Ginger, 1 tbsp, finely chopped
• Ground Cumin, 1/4 tsp
• Ground Coriander, 1 tsp
• Sesame Oil, 1/2 tsp
• Coconut Milk, 1/4 cup
• Water, 1/4 cup

Cooking Method

• Put peanut butter and all other ingredients except the water and coconut milk in a bowl and mix thoroughly to a nice, creamy texture and dark color.
• Mix the coconut milk and water together and heat in the microwave for 40 seconds on high.
• Gradually add the hot water and coconut milk to the spicey peanut butter mixture, stirring and judging as you go for desired consistency.
• Cover and let sit at room temperature for a few hours to allow the flavours to meld before serving as a sate(satay) dipping sauce

Chicken Satay

Make a Chicken Satay with Peanut Sauce

Ingredients

• Chicken Breast, 1 large skinless and boneless, cut into 1 inch cubes
• Shallot, 1 large finely chopped
• Garlic, 4 cloves, finely chopped
• Fresh Chillis, 2 seeded and finely chopped (or 1 tsp chili paste)
• Fresh Ginger, 2 tbsp, finely chopped
• Fresh Coriander, 1 tbsp chopped
• Sesame Oil, 1 tsp
• Dark Soya Sauce, 2 tsp
• Fresh lemon juice, 1 tbsp
• Coconut Milk, 1/4 cup
• Water, 1/4 cup

Cooking Method

• Put all ingredients together in a plastic bag and mix and coat the chicken well.
• Put chicken in the fridge to marinate for two to six hours.
• Soak bamboo skewers in warm water for at least 20 minutes before skewering the chicken cubes. Leave a bit of space between meat pieces to ensure even cooking.
• Barbecue over medium-high temperature for 5 to 8 minutes, basting with the marinade and turning frequently.
• Serve with the peanut sauce and salad