Wednesday, January 22, 2014

Gluten Free Fried Chicken

You know when you see something or talk about something and you get that craving for it...yeah fried chicken happened to me. I saw a friend chicken show on tv, then we were talking about it at work. I haven't made or eaten it in ages (well except for these chicken strips) so I decided to look up a gluten free recipe. That's when I found this Thai inspired recipe for fried chicken. Yes, fish sauce and ginger in fried chicken! Don't let the ingredients throw you off though, you don't even really taste them and it wasn't real spicy, just delicious! All my family knew was how delicious the chicken was, nice and juicy, tender and of course they didn't miss the heavy breaded coating. The rice flour blend was a perfect coating, they loved that it was so crispy. I think I'll keep this recipe for a later use (we try not to eat a lot of fried foods).
You'll have to excuse the lighting for my photos and cell phone pics. 

Gluten Free Fried Chicken
adapted from Hey, That Tastes Good

8-10 chicken pieces, skin on
oil for frying
6 cloves of garlic, crushed
1/2 tsp pepper
3/4 tsp salt
1/3 C. fish sauce
1-2 TBL hot sauce
1 TBL fresh ginger, grated
1/2 C. rice flour
1/2 C. sweet rice flour
1/2 tsp cayenne powder

In a large bowl, mix together garlic, pepper, salt, fish sauce, hot sauce, and ginger. Add the chicken into the bowl, toss to coat, and let rest in the fridge for half an hour (or longer, I did mine all day). Heat 3/4" of oil over medium heat. Mix the rice flours and cayenne powder together. Take chicken pieces out of marinade and dredge in flour mixture. Fry in batches, a few minutes per side, until crisp and browned. If your meat isn't cooked (cut into a piece, if the juice doesn't run clear then keep cooking. Or, meat should be around 160 degrees), place on a cookie sheet and bake 350' 10-15 minutes until all the meat is cooked. (I kept mine in the hot oven to let it cook more)

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Thursday, January 16, 2014

Black Pepper Beef

I saw this on pinterest recently and I have to admit I had second thoughts about it since my family are not pepper liking fans. I love it though, so I was going to make it anyways, but with less pepper on theirs. Well, I did use less than the 2 tsp in the recipe and added more to my plate, but guess what? They LOVED this dish so much that when I came home for lunch one day, the leftovers were picked over and all the beef was gone! I used our favorite cut of beef, a tri tip roast cut up and it was so tender. I made this using gluten free ingredients which are easily adaptable. 

Black Pepper Beef 
slightly adapted from Marc Matsumoto

2 teaspoons (or less) fresh coarse ground black pepper
1 lb tender cut beef, cut into 1/2" cubes (I used Tri Tip)
2 tablespoons gluten free oyster sauce
1 tablespoon Shaoxing wine
2 teaspoons potato starch
2 teaspoons Tamari sauce (GF soy sauce)
1 teaspoon sesame oil
1 1/2 tablespoons canola oil
2 cloves of garlic, thinly sliced
2 small green bell peppers, cut into 1/2" squares
1 onion, cut into 1/2" squares

Put the beef into a bowl and add 3/4 of the black pepper in with it along with the oyster sauce, Shaoxing, potato starch, Tamari sauce and sesame oil. Mix thoroughly and let this marinate for at least 15 minutes. Heat a large skillet over high heat until hot. Add the oil, and then immediately add the beef, leaving any marinade in the bowl for later. Fry one side until browned, and then use a hard spatula to stir-fry until the outside of the beef is cooked and browned. Add the garlic, bell peppers, and onions, and continue stir-frying. Add the remaining marinade and stir-fry until the onions are cooked. Transfer immediately to a plate and garnish with the remaining black pepper. We served this over Jasmine rice.

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