Cooking Up Chicken With Cap’n Crunch
Del.icio.usThis week Waianae High School student Jade KeFernandez cooks for Shane Nakamura, Waianae High counselor, and guests.
This show aired originally in November 2008.
CAP’N CRUNCH CHICKEN
* 8 boneless, skinless chicken thighs, trim excess fat
* 1 tablespoon shoyu
* 1 teaspoon minced garlic
* 1/2 teaspoon minced ginger
* 1 egg
* 1 1/2 cups flour
* salt and pepper, to taste
* 1 small box Cap’n Crunch cereal
* ranch salad dressing, for dipping
Place Cap’n 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 coated with cooking spray. Bake at 350 degrees for 45 minutes to 1 hour.
Cut into strips or desired size and serve with ranch dressing.
JADE’S CHICKEN WRAP
* 6 to 8 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 peppers, chopped
* 1 round red onion, chopped
* 1 lemon
* 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 pepper and 3 tablespoons oyster sauce. Cook for about 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 like a burrito. Place on grill for about 15 seconds on medium heat. Enjoy with salsa and sour cream, if desired.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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