WBBM’s Cooking with Terry feature continues! WBBM news writer and culinary expert Terry Bauer shared with us his recipe for cashew peanut brittle last week. This week, our esteemed colleague shares another one of his favorite holiday recipes – citrus chicken.
Check out the video tutorial and the full recipe below. Stay tuned for another recipe next week.
Ingredients:
2 cups canola, vegetable or peanut oil
1 1/4 pound boneless skinless chicken thighs cut into 1-inch pieces
1 teaspoon sesame oil
2 tablespoons soy sauce
Pinch of white pepper
2 Ruby Red grapefruits
2 teaspoons of grapefruit zest
1/3 cup light brown sugar
2 tablespoons rice wine vinegar or white vinegar
2 eggs
1 1/2 cups cornstarch
1 teaspoon kosher salt
1 inch of fresh ginger peeled and grated
4 garlic cloves minced
1 teaspoon red pepper seeds
Directions:
Start heating oil in a medium pot to 375 degrees.
In a bowl, combine chicken, 1 tablespoon of soy and sesame oil and pepper. Let marinate for 10 minutes.
Halve grapefruits and squeeze 1 cup of juice through a strainer (without pulp or seeds) into a small skillet pan. Whisk in brown sugar. Add remaining tablespoon of soy with vinegar.
Reduce over medium high heat to light boil and reduce until syrup consistency — about 10 minutes.
In another small skillet pan, add 2 teaspoons of oil, and over medium heat, sauté garlic, ginger for 2 minutes or until fragrant. Add pepper seeds and add to grapefruit mixture and continue reducing glaze. Once syrupy, remove from heat and add zest.
In a medium bowl, whisk eggs.
In a separate bowl, add corn starch.
Take half of the chicken pieces and coat in egg mixture, dripping off excess egg.
Drop pieces into the cornstarch, thoroughly coating and patting off excess.
Carefully place pieces into 375 degree oil. Stir with a slotted steel spoon to separate and let fry untouched until golden brown – about 5 to 6 minutes or when bubbles subside.
Remove chicken, lightly salt and place on paper towels.
Reheat oil to 375 and repeat egg, cornstarch and frying process with the remaining chicken pieces.
Place chicken in a large bowl, pour warm glaze over and toss until thoroughly coated and serve immediately.
Suggestion: Serve with jasmine rice along with sliced scallions and sesame seeds [optional] and cucumber salad.
Vegan option: Substitute chicken with extra firm tofu and favorite vegan egg substitute.