Ingredients
-
3 1/2
-
3
-
1
-
2
-
3/4
-
1/4
-
3
-
-
-
-
-
-
-
-
Directions
Kelly’s Asian Chicken, From my new Garlic Lovers’ Greatest Hits–20 Years of Prize-winning Recipes from the Gilroy Garlic Festival book According to the book, this chicken dish was unanimously selected as the First Place Winner in the first Great Garlic Recipe Contest and Cook-off DH and I made this for dinner a few nights ago and thought it was really good However, we would have liked more sauce We are not sure if it reduced too quickly and we need to be more careful for next time or if we should double the sauce recipe We used chicken breasts instead of a frying chicken and served over Udon noodles I should mention that I always use reduced sodium soy sauce (I prefer San-J Tamari) , Make more sauce! Caution, measurement are exact Have faith–yes this smells vinegary initially (use white vinegar), but as it cooks down into a fabulous thick glaze, the vinegar mellows As with all sweet/sour foods, careless measurements will throw the sauce out of kilter This is a requested potluck dish at the office and the church, , and it makes sticky wings/drummettes for football games too Have been making this since the 1980’s– our first intro an adobo style chicken We always double the sauce, and that increases time to mellow the vinegar by about 15 minutes, so delay adding the chicken back Have never made this in a crockpot since it’s quick and easy on the stove, but it does transport well in the crockpot You can substitute an appropriate amount of tobacco or sriracha for the chili , Make more sauce! Caution, measurement are exact Have faith–yes this smells vinegary initially (use white vinegar), but as it cooks down into a fabulous thick glaze, the vinegar mellows As with all sweet/sour foods, careless measurements will throw the sauce out of kilter This is a requested potluck dish at the office and the church, , and it makes sticky wings/drummettes for football games too Have been making this since the 1980’s– our first intro an adobo style chicken We always double the sauce, and that increases time to mellow the vinegar by about 15 minutes, so delay adding the chicken back Have never made this in a crockpot since it’s quick and easy on the stove, but it does transport well in the crockpot You can substitute an appropriate amount of tobacco or sriracha for the chili
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Steps
|
1
Done
|
Heat Oil in Large, Heavy Skillet and Brown Chicken Well on All Sides, Adding Garlic and Peppers Toward the End. |
|
2
Done
|
Add Remaining Ingredients and Cook Over Medium-High Heat Until Chicken Is Done and Sauce Has Been Reduced Somewhat. This Will not Take Long, Less Than 10 Minutes. |
|
3
Done
|
If You Are Cooking Both White and Dark Meat, Remove White Meat First, So It Does not Dry Out. |
|
4
Done
|
Watch Very Carefully So the Sauce Does not Burn or Boil Away. There Should Be a Quantity of Sauce Left to Serve With the Chicken, and the Chicken Should Appear Slightly Glazed. |
|
5
Done
|
Serve With Chinese Noodles, Pasta, or Rice. |
