Let’s think past Christmas for just a moment, OK? Like New Year’s Eve. Many of our NYE celebrations have included Chinese food, it seems that way for many folks around here as the Chinese restaurants are bustling that night, and their takeout business is over the moon busy. So here is a delicious dish that is easy to make and feeds a crowd. But the best part, no reservations needed.
Sticky Asian Chicken
1 cup butter, yes butter
1 1/2 cups self-rising flour
3 eggs, whisked
3.5-4 pounds boneless/skinless chicken thighs, excess fat removed
12 ounces plus 1 cup teriyaki marinade and finishing sauce**
1/2- 1 tsp. red pepper flakes, optional
1 bunch green onions, sliced, green only
3 cups of basmati rice, cooked according to package directions
Dip thighs in eggs then flour, shaking off excess flour. Fry in butter in a large skillet over medium high heat. Fry each side until golden. Drain on paper towels. Pour 12 ounces of teriyaki sauce in a bowl and stir in pepper flakes then dip each fried piece of chicken in the sauce coating each side well. Shake off excess sauce. Place each piece of chicken on a well greased foil-lined large jelly-roll pan. Bake in 400 degree oven for 20 minutes. Remove from oven and slice each piece and plate over a bed of rice. Heat one cup teriyaki sauce and pour over chicken, sprinkle with green onion slices and serve immediately. Serves 12.
**Your teriyaki sauce must be thick like a barbecue sauce. I used a pineapple ginger teriyaki marinade and finishing sauce, thick, glossy, and delicious.
Come back tomorrow for Day 21.