A Keen Cook

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Chicken

Crispy Chilli Salt & Pepper Wings – Like the takeaway

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This recipe results in crispy, moist wings that will vanish in seconds.

It’s a simple method of, coating then cooking the wings in a seasoned flour, and then quick frying them again at high heat again for next level crisp.

Crispy Chilli Salt & Pepper Chicken Wings

Chilli Salt & Pepper Wings, Just like the takeaway ones.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1KG Chicken Wings 2 or 3 Joint
  • 1/2 Teaspoon Chilli Flakes (more if you like, but this was for the kids too)
  • 4 Cloves of Garlic - Minced
  • 200g Plain Flour
  • 2 Tablespoon White Pepper
  • 2 Tablespoon Black Pepper
  • 1 Tablespoon Chinese Five Spice
  • Salt

Instructions

  1. Depending on how many joints in your wings, cut them into pieces at the joint. Either 2 or 3, If 3, you can discard the small tip piece.
  2. For the coating mix the Flour, Five Spice and 1 tbsp White & 1 tbsp Black Pepper in a bowl, then add in your wings to coat them all in the mixture.
  3. Heat approx 4cm (1 1/2 in) of sunflower oil in a wok to around 165c
  4. Frying in 2 or 3 batches, depending on the size, add your wings to the wok and cook for 5 minutes, turning over for another 5 minutes. Check to make sure they are cooked at this point. Then remove and drain onto kitchen paper, and cook the next batch.
  5. Add 1 Tablespoon of oil to your wok on a medium heat, add in your chilli flakes and garlic and fry for 2 minutes, be careful not to burn the garlic.
  6. Turn to a high heat and add all your wings, and remaining white and black pepper to the wok and toss to coat all the wings in the chilli and garlic.
  7. Remove from the heat and sprinkle with a generous amount of salt and serve.
© Daryl

Easy Jerk Chicken with Hassleback Potatoes – Child Friendly Jerk Chicken Marinade For All The Family

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I recently discovered this Jerk Seasoning from Dunn’s River, however it came with no instructions or suggestions on how to use it. 

Having scoured the internet, watching endless youtube video’s and a fair few trail runs, I’ve come up with a recipe that pleases everyone.

Jerk Chicken

The ingredients are simple, most are probably in your cupboard. 

Ingredients for Jerk Chicken

Simply combine them all, score your chicken and marinade for a few hours or overnight.

At this point you can prepare your Potatoes, simply place them between two spoons so that you can score them but without cutting fully through. Or do it while you pre heat your oven when you’re ready to cook. Toss them in the butter and roast for 40 minutes with the chicken, see the recipe card below for full guide.

Be sure not to overlay the chicken as you want it all to crisp

Once it’s done place it on a wire rack on your grill pan, you could also finish on the BBQ.

Then pour your chicken juices over the part cooked potatoes, I did half and half just in case someone didn’t like them, which was a waste of time as they VANISHED off the plates.

Yield: 4

Easy Jerk Chicken with Hassleback Potatoes

Easy Jerk Chicken with Hassleback Potatoes

Easy Jerk Chicken with Hassleback Potatoes - Child Friendly Jerk Chicken Marinade For All The Family

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 2 Tbsp Dunn's River Jerk Seasoning
  • 2 Garlic Cloves - Crushed
  • 1 Tsp Chilli Flakes
  • 2 Tbsp Dark Soy Sauce
  • 1 Tbsp Honey
  • 2 Tbsp Thyme Leaves
  • 1 Lime or Lemon or 2 Tbsp Bottled Lemon Juice
  • 1 KG Chicken Legs (Drumsticks, Wings, Whole Chicken also work)
  • 800g New Potatoes
  • 25g Butter

Instructions

  1. Mix the Soy Sauce, Garlic, Honey, Dunn's River Jerk Seasoning, Chilli Flakes, Honey, Thyme & Lemon / Lime juice to form a marinade in a large bowl
  2. Score down the legs on both sides down to the bone several times.
  3. Tip the marinade over your chicken and really work it in with your hands,
  4. Place back into the bowl and marinade for a minimum of 3 hours, but overnight if possible
  5. 20 Minutes before you're ready to cook, preheat your oven to 160c.
  6. Take two wooden spoons place them side by side so that you can score you potatoes without going too deep. Score about 3mm apart across all the potatoes.
  7. Place 25g of butter into a roasting pan big enough to hold your potatoes on a single layer (i used two smaller pans), and pop it into the oven for 5 minutes to melt.
  8. Once your oven is ready, place the chicken into a large roasting tin making sure nothing is overlaying.
  9. Remove your pans from the oven with the melted butter and add in your potatoes, tossing them so the butter covers all of the potatoes, season with salt and pepper.
  10. Place your chicken & potatoes in the oven for 40 minutes, turning the chicken halfway through.
  11. After 30 minutes preheat your grill on it's highest setting
  12. After 40 minutes since step 10, check the chicken is cooked at the thickest point and remove from the oven, and place them onto the grill pan wire rack.
  13. Remove your potatoes from the oven, up the temp to 200c and pour over any juices from the chicken tray and toss, or just toss them in the butter again, both result in amazing potatoes.
  14. Return the potatoes to the oven for 20 minutes till crispy, 10 minutes in place the chicken under the grill for around 3-5 minutes until blackened then flip over and do the same to the other side.
  15. Serve straight away, with a creamy coleslaw.

Notes

Any cut of chicken will work, just adjust the cooking time where needed.

© Daryl
Category: Chicken

Tongmaster Authentic Tikka Marinade

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Chicken Tikka Skewers

Chicken Tikka made with Tongmaster Seasonings Tikka

tikka pack
As always with Tongmaster products the seasoning came in a vacuum bag with a long date.

First as i was not using the amounts of ingredients recommended. I had to mix up the packet, this is highly recommended. Just place into a grip seal bag and shake it around to get the seasoning all mixed up.
Now to calculate how much mix to use i have made this simple table so you can use as a guide depending how much meat you are using.

Screenshot_35

Now to get started on the recipe i simply diced 200g of chicken breast around 1 inch.
and added 10g of seasoning to a grip seal bag, and simply massaged the chicken for a moment and placed into the fridge for 2 hours, halfway through i gave the bag another shake, If you have the time to do overnight that’s even better.
tikka in baf
 
When i have tikka in restaurants is vary rarely comes on a skewer usually its removed and in pieces already, so i didn’t add anything else to the skewer just the meat. Then grilled to perfection.
 done tikka
I believe that this Tikka Seasoning lives up to its name of being Authentic. As its not spicy its perfect for children too!
If you were to space our with onions this would be a very good barbecue pleaser and cheap too!
Please note i was not paid for this review, all opinions and the guide on seasoning amounts are my own and not endorsed by Tongmaster Seasonings
 Tongmaster Seasonings Discount Code “britishbbq”

 

Homemade Chinese Takeaway Style Chicken & Mushroom Curry.

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CameraZOOM-20160430193157866
Here’s a guide on how to make a homemade Chinese takeaway style chicken and mushroom curry using Mayflower curry sauce powder.

What you need for 2 servings.

  • 85g Mayflower Curry Powder,
  • 170g chicken breast, diced or strips.
  • 150g Mushrooms quartered.
  • 460ml Water
  • 55g frozen peas
  • 55g diced onion
  • Vegetable oil
Start by heating the oil in a wok/pan then adding the chicken letting it sizzle away for 3 minutes.

1

Then add your frozen peas and onion and stir fry for a further 1 minute. As you can see i didnt use onions due to a onion allergy that my partner has. Once done remove from the wok and keep warm.

2

Your next step is to cook your mushrooms, i prefer to do mushrooms separate for they all get a even browning. If you have a lid for the pan even better!

3

Now you want to put your mushrooms to the side, in the same bowl and your already cooked chicken, peas and onion.

Then put your water and curry sauce powder into the pan and whisk constantly until the sauce starts to form, become thick and finally boils.

As soon as the boil starts add back your mushrooms, chicken, peas & onion. and sitr, Lower the heat and simmer for a minute.

Your last step is to serve with chips/rice, though i did cheat and bought prawn crackers from the local takeout, our secret :).
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