Saturday, January 10, 2015

Sticky garlic chicken

First week back at school for my tot after the break. He seems to be adjusting pretty quickly. But Steve had a work trip for a few days right after staying home for a long time, I didn't find it easy. It was just a few days but I really missed him! During the holidays, our tot kept asking us to take him to a Korean restaurant and as Steve isn't a huge fan of Korean food, he told our tot that he can have Korean food as much as he want when daddy's away. So of course, while he was away, we ate plenty of Korean food. I couldn't believe my tot actually asked for Korean food so often like that. Anyway, the night Steve's coming home, tot ironically asked for one of Steve's favorite chicken dishes. It worked out for everyone. 

When you make the sauce, you should definitely use light soy sauce(low sodium soy sauce). Otherwise sauce will be way too salty. I usually like to eat plain steamed or blanched broccoli with saucy dishes. And that's how it was served as well. I changed the original recipe very slightly. I think balsamic vinegar adds extra sweetness to the dish and I love it. It might sound odd to use it in Asian inspired dish but it really goes nicely with Asian dishes. I sometimes use balsamic vinegar alone for dumplings instead of dumpling sauce. 
This can be made in half hour. You bread the chicken, put them in the oven, make the sauce and prepare the sides. I love dishes like this. Got complex flavor yet, simple to whip up. =)

 Sticky garlic chicken

Ingredients :

1 1/2 lbs boneless chicken breasts, cut to chicken tender size
1 cup buttermilk(or 1 cup minus 1 Tbsp milk and add 1 Tbsp vinegar)
1 cup panko bread crumbs
1/4 cup cornmeal
1 Tbsp olive oil
salt and pepper

chopped scallion for garnish

1/2 cup hoisin sauce
1/2 cup water
3/4 cup low sodium soy sauce
3 cloves garlic, minced
1/2 tsp ground ginger
3 Tbsp honey 
1 Tbsp balsamic vinegar
2 tsp chili garlic sauce

Directions :

1. Preheat the oven to 450F. Soak chicken in the buttermilk. Grease a foil lined baking sheet.

2. Mix panko, cornmeal, olive oil and salt and pepper. Remove chicken one at a time and coat with crumb mixture. Place them on prepared baking sheet and bake for 10 minutes, flip and bake another 10 minutes.

3. While Chicken's baking, mix all the sauce ingredients in a sauce pan. Heat it over medium low heat and simmer until slightly thicken. Dunk the chicken in the sauce one at a time and put them back on the baking sheet, bake another 5 minutes. 

4. Either drizzle some sauce on top or dip the chicken in the sauce again and sprinkle scallions. Serve it over rice and steamed vegetable of your choice.

*Recipe slightly changed from Pinch of yum.

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