Tawainese Fried Chicken Recipe

There are not many ideal times to cook and blog during my work week, primarily because by the time I am done with preparing and cooking for the family, it is dark and the photos are just not that great. I usually get over that fairly quickly and accept that is just how it goes down during the work week. This is one of those photos that are not at all very good, but let me tell you the flavor of this Tawainese fried chicken was pretty amazing. It was one of those quiet times at the table where everyone had their mouths to the fork or just crushing a sandwich loaded with this Tawainese chicken. This is fairly simple to make, and it one that can take on a marinade overnight, or simply for a hour, and then a bit of frying and boom! You have dinner.

Tawainese Fried Chicken Recipe
Tawainese Fried Chicken Recipe

Ingredients for the Marinade:

  • 15-20 cloves of garlic, roughly chopped
  • 1 thumb sized piece of ginger, peeled and roughly chopped
  • 2 lbs boneless chicken thighs, cut into bite sized pieces
  • 1 tbsp canola oil
  • 1 tbsp soy sauce
  • 1/2 cup of Shaoxing rice wine

Ingredients for the sauce:

  • 1/3 cup of soy sauce
  • 1/4 cup dark sesame oil
  • 1/4 cup brown sugar
  • 2 tbsp oyster sauce
  • 1/2 tsp salt
  • 2 tbsp corn starch

Remaining Ingredients:

  • 2-3 cups of canola oil
  • 1 1/2 cups of corn starch
  • 1/2 cup all purpose flour
  • 2 cups fresh basil leaves
  • 2 shallots, sliced
  • 1/4 cup white pepper

Start by blending the garlic, ginger, soy sauce and wine. Blend until smooth. Add this to a sealable plastic bag or bowl, and toss in the chicken. Give it a good massage and this marinade at least one hour, but preferably longer.

When the chicken is done marinading, strain the marinade and get rid of rid. To another bowl, mix the flour and cornstarch. Add in the chicken pieces and get them nicely coated.  Let that sit for a bit while he heat up the oil.

Get the oil in a fry pot and bring this up to about 375 degrees.

Tawainese Fried Chicken Ingredients
Tawainese Fried Chicken Ingredients

Once the oil comes to temperature, add in bits of chicken being careful not to overcrowd, and depending on how big or small you cut these, they are only going to take a few minutes. Cook them until nice, golden and crispy, then remove with a spider or slotted spoon and onto a paper towel lined plate. Season immediately with some of the white pepper, as well as some salt.

Repeat until the chicken is done cooking.

The last step before digging in is to make sure your basil is dry because you are going to fry it. For those who never have taken this step, it can be somewhat overwhelming because it will splatter and look like it might overflow, but only for a couple of seconds. Remove the basil after the sizzling has stopped and remove them with a slotted spoon.

Mix the sauce, then add this to a large skillet on medium heat. Stir to let the sauce thicken, then add in the chicken and lightly coat with the sauce.

Now it is time to plate. Add the chicken to a bowl or plate (sauce and all), shower with the shallots and top with the fried basil leaves.

Dig in and enjoy!

Nueske’s DALT (Duck, Avocado, Lettuce, Tomato) Sandwich

One of my favorite things to do on any given weekend is cooking for my family. It is something I look forward to, and as soon as my kids wake up and say good morning, I immediately question them with ‘what can I make you for breakfast?’. I await a challenge, hoping that someone might say ‘how about eggs benedict?‘ or ‘toad in a hole?‘. Nope. I get things like scrambled or sunny side up eggs with toast, or pancakes. Heck, I will even get excited if someone says waffles! I then make another attempt at lunch time. That’s when I got a sell from my wife. After we tried the Nueskes’s smoked duck breast the other week, I knew it would be perfect on a sandwich, and as I had that to use up along with a tomato and an avocado, well I knew exactly what I was going to propose to my wife for lunch. A loaded Duck, Avocado, Lettuce, and Tomato sandwich!

Nueske's Smoked Duck Sandwich Recipe
Nueske’s Smoked Duck Sandwich Recipe

Let’s get started.

  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste

Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil.  Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.

Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.

Nueske's Smoked Duck Sandwich Ingredients
Nueske’s Smoked Duck Sandwich Ingredients

Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape.  You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).

Now I knew this was going to be a phenomenal sandwich. How? Well in my book, nothing really beats a BLT, especially when you have great produce, but then I was introduced to the Nueske’s smoked duck breast and it was a total game changer. My wife who did not speak much during her lunch… well that is always a great indicator how awesome that sandwich was. Search for Nueske’s and stock up. I have never, ever been disappointed. Hope you enjoy!

Nueske's DALT (Duck, Avocado, Lettuce, Tomato) Sandwich
Author: 
Recipe type: Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 tsp canola oil
  • 6 slices of Nueske’s Smoked Duck Breast, thinly sliced
  • 3 leaves of green leaf lettuce
  • 1 roma tomato (or whatever you have handy), sliced
  • 1 small avocado, sliced or scooped out
  • 1 butter bun, lightly toasted
  • 1 slice of provolone cheese, optional
  • salt and pepper to taste
Instructions
  1. Start by having everything ready to layer in your sandwich. Heat a skillet on medium heat, and add in the canola oil. Add the slices of smoked duck breast, moving them around the skillet, and sear for a couple of minutes on each side.
  2. Take the bottom bun of your lightly toasted bun and layer on, or smear on the avocado. Season with a pinch of salt.
  3. Next layer on the slightly crispy Nueske’s smoked duck breast, provolone cheese, tomatoes (season with a bit of salt and pepper), then the stack of lettuce. Place on the top bun, and feel free to smash it slightly into shape. You want mayo (I love it, my wife does not), feel free to slather it on the bun(s).

 

Pan Bagnat Sandwich

Pan what? Pan bagnat. Say it with a French accent and follow along. If you have never heard of a pan bagnat, it is essentially a French sandwich, loaded with all kinds of crazy goodness, and one that you will want to keep in your sandwich arsenal. The pan bagnat takes some time to prepare, but it is worth every big (or little) bite. It is almost like a salad nicoise but in sandwich form, and trust me it is to die for.

Pan Bagnat Sandwich Recipe
Pan Bagnat Sandwich Recipe

Let’s get started.

Ingredients:

  • 1/2 cup of red onion, sliced into thin rings

I am not sure if it takes more time to slice and dice and cook the eggs as it is to assemble this bad boy of a sandwich, but again it is worth every minute.

Start by making your dressing. To a small bowl add the vinegar, mustard, olive oil, salt and pepper. Whisk or use a fork to create a nice thick dressing. Set aside and have everything ready to go.

Time to assemble. I don’t think order is very necessary so do as you please.

Pan Bagnat Ingredients
Pan Bagnat Ingredients

Start by laying down the tuna onto the bread. Crust to crust. Feel free to use the olive oil that it was packed in as well. Layer on the red onion, tomatoes, olives, eggs, and green bell peppers. Pour over the dressing, and fold.

Get some plastic wrap out and tear off a long enough piece to completely seal in all of this goodness. If you want, go right in and go for it, otherwise plastic wrap it really tight, and let all of that settle and rest for about 30 minutes.

When ready, remove the plastic wrap and dig in. This is one of those ‘guilty’ sandwiches that I had to make sure no one was around or looking because it is one I could not put down and one that I totally devoured. My wife and kids don’t like canned tuna (I have no idea why) so I knew I was all in, and trust me I was prepared.

This could be one of my top 10 favorite sandwiches and one that I am sure you will love. Hope you enjoy!

Vietnamese Caramel Chicken Po Boy

As you probably are already aware, I have a few different ethnic cuisines that are my all-time favorites. Mexican, Thai, Indian, and well pretty much anything Asian. That includes Thai, Vietnamese, Malaysian, and Filipino. With hope, I pray that my kids who I cook for everyday grown up to realize that when they grow older. I’m not that guy who is serving up the same jive every week, rather I’m the dude who is serving them dishes, family style, from all over the world. I typically always do a take on this particular recipe as my entire family totally loves it, however it goes so fast that you wish you would have quadrupled the recipe or simply told the kids to slow down a bit. It’s that good. It’s Vietnamese caramel chicken, but instead of serving with a side of rice and some thinly sliced cucumbers, I made this into a po boy. I mean it’s the best of both worlds, right?

Vietnamese Caramel Chicken Po Boy Recipe
Vietnamese Caramel Chicken Po Boy Recipe

Let’s get started.

Ingredients for the chicken and marinade:

  • 2 lbs boneless, skinless chicken thighs, cubed
  • 4 cloves of garlic, minced
  • 1/2 tsp chili flakes
  • 2 tbsp fish sauce
  • 1 tsp sesame oil
  • 2 tbsp light brown sugar
  • 2 tbsp canola oil

Ingredients for the sauce:

  • 2 tbsp fish sauce
  • 2 tbsp light brown sugar
  • 2 tbsp rice wine vinegar
  • 1/2 tsp cracked black pepper
  • pinch of salt, to taste
  • 1/4 cup of water

Ingredients for the sandwich:

  • Your favorite baguette
  • mayonnaise, optional
  • cherry or roma tomatoes, optional
  • head lettuce, thinly chopped
  • fresh cilantro, chopped, optional
  • 1 jalapeno, thinly sliced, optional

Sounds like a lot, but it’s really not as the ingredients for the marinade and sauce are essentially the same.

Start by combining all of your chicken and marinade ingredients into a mixing bowl or sealable plastic bag, and let this marinade for a at least a couple of hours in the refrigerator. Take the chicken out and have it come close to room temperature before you are ready to cook.

During this time, mix the sauce ingredients, and if you want, go ahead and prepare your sandwich ingredients. NOTE: The chicken cooks quickly, very quickly.

Vietnamese Caramel Chicken Po Boy Recipe
Vietnamese Caramel Chicken Po Boy Recipe

Get a large skillet out and heat it to medium-high heat. Let it heat up for a minute or two then add in the chicken. Don’t mess with the chicken. Let it do its thing for a couple of minutes, then start stirring it around. Cook the chicken for about 7 minutes, then turn on your kitchen vent and add in the sauce. Stir, coating the chicken and cook quickly. The sauce will thicken and get nice and sticky. Once that happens, remove the skillet from the heat.

Whatever you do, don’t start eating the chicken yet. It’s so darn addictive that you may end up not having enough to make a sandwich!

Now it’s time to make the sandwich. Lather both sides of your sandwich with mayonnaise. to the bottom, add the shredded lettuce and tomatoes. Top with a bunch of the caramelized chicken, then top with cilantro and jalapenos. Almost a banh mi style without the pickled elements. Fold, push down on the sandwich, and open wide.

This sandwich is awesome. Sticky chicken packed with great Asian flavors really knocks this one out of the park. Hope you enjoy!