Cinnamon "Fried" Chicken
#284747 - 10/01/06 10:30 AM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I found this recipe on a Japanese cooking site - it calls for fried chicken (floured lightly and then either deep-fried or pan-fried), but I think it would be really tasty using grilled chicken breast. I'm going to test this theory tonight  , but in the meantime, here's the sauce and general directions:
1 lb cooked chicken breast - cut into thin fillets or tenders, season w/ salt & pepper, then grill, broil, or bake - don't overcook!
3 tbsp soy sauce
2 tbsp brown sugar
1 red chili pepper, deseeded and minced
1/4 tsp cinnamon
3 tbsp sake or dry sherry - if you really don't have either, use apple juice or weak broth
Chopped chives for garnish
Combine the sauce ingredients in a small saucepan and bring to the boil. Once it's at a full boil, remove from heat.
Dip the cooked chicken into the hot sauce, coating well. Place on a serving plate, and sprinkle generously with chopped chives.
Serves 4.
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This sounds SO good! But can I sub red chili powder for the pepper? I'm not fond of using fresh hot peppers.
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IBS-A...I can never make up my mind 
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This was SOOO delicious! My BF loved it! I used the red chili powder, not sure how much, just a sprinkle. The sauce was very thin & runny, but it was still really good! I poured a little bit of the sauce in a separate bowl, dipped the chicken breasts in it, then sauted them. Then I poured the remaining sauce over the chicken & some rice. Next time I'm either going to add some honey to thicken it or just give in & use the peppers. Thanks for the recipe!
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IBS-A...I can never make up my mind
Edited by littlelani (10/02/06 04:35 PM)
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Woohoo!
#284947 - 10/02/06 06:39 PM
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atomic rose
Reged: 06/01/04
Posts: 7013
Loc: Maine (IBS-A stable since July '05!)
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I'm sorry I didn't reply earlier - I've been sick all day, and the last thing I wanted to think about was food.  All I was going to tell you is that red chili powder would be fine, and to just start with a sprinkle and add more to taste. You did that anyway.
Thickening it would be super-easy - a little bit of cornstarch, maybe a teaspoon, stirred into the sake/broth/whatever, should do the trick. I'm not sure honey will thicken it much until it cools back down, but I bet it would sure be tasty!
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What did you use for the sake, sherry, broth? I'm going to have to try this. It sounds delicious.
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I didn't have any sherry, and I'm afraid of sake (loooong story), so I used apple juice. It was REALLY good! My very picky BF says this recipe is a "keeper"!
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IBS-A...I can never make up my mind
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I'm not a very adventurous eater ... to me, cinnamon should go into yeasty bready things, not chicken. So what exactly does this taste like?
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jen
"It's one of the most serious things that can possibly happen to one in a battle -- to get one's head cut off." -- LC
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Oo. I have some local apple cider in the fridge. I bet taht would be good.
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It looks really simple and you just dip the chicken in it, so this is a perfect recipe to sample as a test. YOu can always pulls out some other thing to dip it in if you don't like it. You should try it!
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OH so GOOD! Adam's only just gotten his, and he's already told me twice how good it is. I gobbled mine down a while ago.
I used water instead of the sake/sherry. The soy sauce we have is really strong, so I had a hunch it would still have plenty of flavor, and I was right about that.
I used 1/4 tsp crushed red pepper instead of the chili.
I thickened it with 1 tsp cornstarch in an additional 2 tbsp or so of water, and it thickened up perfectly.
I just used leftover chicken.  Cut it up into pieces, heated it right up in the sauce, after the sauce came to a boil. Perfect use for leftovers - the meat stayed nice and tender.
We had it over jasmine rice - have I mentioned it's SO GOOD?
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