Double Chicken Waianae Style
Wednesday - November 19, 2008
This week on Sam Choy’s Kitchen, Sam and Waianae High School student Jade Ke-Fernandez cook for Shane Nakamura, Waianae High counselor, and guests.
Jade’s Chicken Wrap
6 to 8 pieces boneless, skinless chicken thighs
1/2 cup sesame seed oil
1/2 cup plus 3 tablespoons oyster sauce
2 tablespoons black pepper
2 red bell pepper, chopped
1 round red onion, chopped
1 1/2 cups furikake
4 1/2 cups shredded cheddar cheese (1/2 cup for each wrap)
8 to 10 large flour tortillas
Cut chicken thighs into strips and place in a mixing bowl with 1/2 cup oyster sauce and black pepper; mix well.
Heat sesame seed oil in frying pan and cook chicken on medium heat until almost browned. Add red onions, bell peppers, and 3 tablespoons of oyster sauce. Cook for 3 to 5 minutes until onions and bell peppers are soft. Add lemon juice and stir in furikake.
Place chicken mixture in flour tortilla and top with shredded cheese. Fold up and roll wrap like a burrito. Place on grill for about 15 seconds on medium heat. Enjoy with salsa and sour cream, if desired.
Captain Crunch Chicken
8 pieces boneless, skinless chicken thighs, trim excess fat
1 tablespoon shoyu
1 teaspoon garlic, minced
1/2 teaspoon ginger, minced
1 1/2 cups flour Salt and pepper, to taste
1 small box Captain Crunch cereal
Ranch salad dressing for dipping
Place Captain Crunch in a Ziplock bag and smash with a rolling pin until finely crushed. Set aside.
Season chicken thighs with salt and pepper to taste before lightly dusting with flour. Place chicken in a mixing bowl and add shoyu, garlic, ginger and egg. Mix until combined and allow chicken to marinate for 30 minutes.
Roll chicken in crushed cereal and place in a baking pan that has been sprayed with Pam. Bake at 350 degrees for 45 minutes to 1 hour.
Cut into strips of desired size and serve with ranch dressing.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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