Thai Red Chicken Curry

With my vacation ending before I begin my last year at UW-Seattle, I figured I should make a dish that is abundant along what we huskies call "The Ave". You see, "The Ave" is nothing more than a street with blocks upon blocks of restaurants in the University District. It seems every time I walk down The Ave, there's always a new Thai place popping up out of the woodworks.

Thaiger Room, Thai Tom and Banana Leaf are just a few and the list goes on and on. Yes, I do have my favorite place to go to but it seems my favorite place varies with a different dish. From Chicken Pad See Ew at Thaiger Room to Pad Thai at Thai Tom, I felt it's time to do something else than just a noodle dish. This is where Thai Red Chicken Curry comes in.

This is my version of Thai Red Chicken Curry. Trying to stay true to the original but putting my own spin on it, I read pages and pages of recipes and watched various videos to get an idea on what to do and to stay authentic. I knew I didn't want to make a dish that is overly consumed in coconut milk because of its richness, so I added chicken stock to thin it out. I also thought I would need a Jalapeno just in case the curry wasn't spicy and let me tell you, red curry paste is SPICY! BE CAREFUL!! Good thing I didn't use the Jalapeno. Overall, this is what I came up with!

AJ's Secret:

• When you add the Red Curry Paste to the oil, you need to be attentive! It can burn quickly so you need to stir constantly. Immediately add in the chicken to the pot once it becomes fragrant and has a slight change in color.
• When you open up a can of Bamboo Shoots, they have an interesting smell. How can I describe it? When I was in elementary school, we took a field trip to the pumpkin patch. At the pumpkin patch, there were many animals from goats to cows. Bamboo Shoots smelled exactly like being at the pumpkin patch; it was that barnyard kind of smell. To remove some of the smell, I drained and rinsed the bamboo shoots with cold water a couple of times. Then I brought a small pot of water to a boil with about 1 tsp of salt. Blanch the Bamboo Shoots for about 2-3 minutes by adding the Bamboo Shoots to the boiling water. Drain in a colander and rinse w/ cold water. Submerge them in cold water until ready to use.

Thai Red Chicken Curry

Recipe by Me

Ingredients
2 tbsp Vegetable oil
2-3 tbsp Red Curry Paste
1 Shallot, thinly sliced
4 Chicken Breasts, sliced 1/4-inch thick
2 cups Coconut Milk
3/4 cup Low Sodium Chicken Broth
1 1/2 tbsp fish sauce
2-3 tbsp sugar
1-19 ounce can of Bamboo Shoots in water, blanched
1 Red Bell Pepper, sliced into 1/4-inch strips
4-5 leaves of Thai Basil
Optional:
2-3 slices of Jalapeno if the dish isn't spicy enough

Directions
In a medium sized pot, add the oil and begin to heat on medium. Once hot, add in the Red Curry Paste and shallot. Stir constantly for about one minute until the curry paste has become fragrant. Once fragrant, add in the sliced chicken breast and mix. Cook until the chicken begins to turn from a translucent pink to white and opaque in color.

Once most of the chicken has become opaque and is halfway cook, add in the coconut milk. Mix until the curry paste has been dissolved into the coconut milk and the coconut milk has taken on an orange hue. Finally add in the chicken broth, mix and bring to a boil. Once to a boil, boil for about 5 minutes to cook the chicken.

After the 5 minutes are up, add in the fish sauce and sugar to season. Finally, add in the blanched bamboo shoots and red bell pepper. Cook for an additional 3-4 minutes.

When done, turn off the heat and add in the Thai Basil. Serve with rice.

 -Aaron John

Penne Alla Vecchia Bettola (Penne w/ Vodka Sauce)

Well, another year of UW has come and gone and here I am, still stuck at this University as a Super Senior next year. I'm not going to lie, seeing the photos that my friends had posted on their big day made me jealous. I should've been up there with them, celebrating with them, entering into the real world with them but a decision made here and there, led me to this point. I can't wait until that day comes and I know it will come sooner than later.

I'm extremely proud of my friends that graduated and I congratulate the UW Class of 2013. Only bigger and better things are to come. Until then, let's cheers with some Vodka! ha.

I'm not a huge fan of alcohol, surprise surprise. For one, I get that wonderful "asian glow" and turn as red as an apple and two, people say alcohol has tons of calories so I'd rather drink a milkshake. ha. But cooking with alcohol is a different story. It definitely adds something you can't get otherwise. This Penne Alla Vecchia Betolla (Penne w/ Vodka Sauce) is no different.

Vodka is pretty flavorless overall but it definitely added something to the tomato sauce. Don't worry, you don't taste that "rubbing alcohol" flavor. It's tomatoey, creamy and has a bit of a kick in the back of the throat from the red pepper flakes. Serve it with your protein of choice, mine was chicken, and it becomes a meal.

Nick & Toni's Penne Alla Vecchia Bettola (Penne w/ Vodka Sauce)

Recipe by Joseph Realmuto

Ingredients
1/4 cup good olive oil
1 medium Spanish onion, chopped
3 cloves of garlic, diced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons dried oregano
1 cup vodka
2 (28-ounce) cans peeled plum tomatoes
Kosher salt
Freshly ground black pepper
3/4 pound penne pasta
2 tablespoons fresh oregano
3/4 to 1 cup heavy cream
Grated Parmesan cheese

Directions
Preheat oven to 375 degrees F.

Heat the olive oil in a large oven proof saute pan over medium heat, add the onions and garlic and cook for about 5 minutes until translucent. Add the red pepper flakes and dried oregano and cook for 1 minute more. Add the vodka and continue cooking until the mixture is reduced by half.

Meanwhile, drain the tomatoes through a sieve and crush them into the pan with your hands. Add 2 teaspoons salt and a pinch of black pepper. Cover the pan with a tight fitting lid and place it in the oven for 1 1/2 hours. Remove the pan from the oven and let cool for 15 minutes.
 Meanwhile, bring a large pot of salted water to a boil and cook the pasta al dente. Drain and set aside. 

Place the tomato mixture in a blender and puree in batches until the sauce is a smooth consistency. Return to the pan.

Reheat the sauce, add 2 tablespoons fresh oregano and enough heavy cream to make the sauce a creamy consistency. Add salt and pepper, to taste, and simmer for 10 minutes. Toss the pasta into the sauce and cook for 2 minutes more. Stir in 1/2 cup Parmesan. Serve with an additional sprinkle of Parmesan and a sprinkle of fresh oregano on each plate.

-Aaron John

Chicken Strips

Well, it's that time of year, I feel like everyone I know is graduating or done with their undergraduate career and here I am, stuck for another year. Can you say Super Senior? A part of me wishes I was graduating so that I can just be done with this chapter of my life yet the other part of me is glad because I don't feel completely set for the real world yet.

Either way you look at it, one more year and I'll be the one graduating with a degree in Biochemistry and Chemistry and a minor in Diversity. Until that time, it's time to eat Chicken Strips. Deep fried chicken anyone?

For this recipe, I literally used what I had on hand. Basically, I diluted sour cream until it reached the consistency of buttermilk and added whatever spices I had. A little dip here and a dip there and Chicken Strips appear like magic. The magic of hot oil that is. 

Chicken Strips

Recipe by Me

Ingredients
2 chicken breasts, cut into 1 inch thick pieces
1/4 cup sour cream
1/4 cup water
Salt
Pepper
Garlic powder
Blackening Seasoning
1 1/2 cups flour
Canola oil for frying

Directions
In a bowl, whisk together the sour cream and water. (You can also use buttermilk instead of the sour cream/water combo). Season with salt, pepper, garlic powder and blackening spice to taste. Try with about 1/4 to 1/2 tsp each and increase from there. You want enough of this mixture to coat the chicken completely.

Once seasoned to taste, add in the cut chicken breasts and let the chicken marinate for about 30 min to 1 hour.

In a clean paper/plastic bag, add in the flour. Season with about 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp blackening seasoning. Add in the chicken pieces that were marinating and shake the bag until the chicken is coated evenly. If desired, dip the chicken back into the marinade mixture and back into the flour and shake again. This will give the chicken a thicker coat.

Onto a plate, place the chicken in a single layer to allow the coating to "dry". This will ensure the coating won't fall off during the frying process. Let it sit for about 10 to 15 min.

In a pot or a deep fryer, heat canola oil to 350 degrees. Make sure the oil is not filled over half the depth of the pot. Once heated, add in the chicken strips about 3 or 4 at a time, depending on the size of the pot/deep fryer and fry until golden brown for about 6 min total, flipping the chicken halfway through.

Remove from the oil and cool on a cooling rack. Repeat the process of frying the rest

-Aaron John

Cajun Chicken Alfredo

It's been a while but it's time for a blog post quickie! My life has really revolved around school these days. Trying to pass my classes, working out my schedules where I can graduate a little bit early, looking up Pharmacy Schools I would like to attend...the list goes on and on. But no matter how busy I am, you best believe I will never forget about food. 

I took a break from studying for midterms literally 2 hrs ago to make this Cajun Chicken Alfredo and let me tell you, this is a MUST MAKE! Don't be afraid of the Blackening/Cajun seasoning either. I was at first but it mellows out and flavors the sauce really well. Creamy, cheesy, tangy from the sun dried tomatoes, juicy chicken and pasta. Now I'd say that was a break from studying well worth it. 

Well, that's it for now. Eat well my peeps! Back to studying for me...Two midterms this week! Yikes!

Cajun Chicken Alfredo

Recipe by Guy Fieri

Ingredients
Kosher salt
Four 5-ounce boneless, skinless chicken breasts (about 1 1/4 pounds)
Blackening/Cajun Spice Rub
2 tablespoons olive oil
3 tablespoons minced garlic
1/4 cup dry white wine
3 cups heavy cream
1 cup roughly chopped marinated sun-dried tomatoes
1 pound fettuccine
3/4 cup grated Parmesan
1 teaspoon fine sea salt
1 teaspoon freshly ground black pepper
1/2 cup thinly sliced green onion, for garnish

Directions
Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat. 

Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.

Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.

Remove from the oven and slice the chicken into strips on the bias.

In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.

Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.

When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta. To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.

-Aaron John

General Tso's Chicken

Well, well, well, after starting my third week of work as a sales associate at Macy's I finally have time again to blog. So, what is this post about? What I ate at least 3 times since working at Macy's which is General Tso's Chicken. This goes way back to my post on Orange Chicken. These chicken dishes are Americanized chinese food that are simply addicting.

Maybe it's the crispy fried chicken. Maybe it's the sticky, salty, spicy and sweet sauce. Maybe it's just because it tastes really good. Whatever your motivation to order this dish, we can all agree that even though it's not real chinese food, it's damn good!

I've tried many General Tso's Chicken recipes and yet, I can't seem to pinpoint the one that I taste at the mall. Even though this recipe is good, it's not the same. It seems to be missing a little something something. But for now, it will definitely keep my wallet nice and fat, just the way I like it.

General Tso's Chicken

Original Recipe from "Mama's Kitchen (Hope)"

Ingredients

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onion
sliced 8 small dried chilies, seeds removed (bird pepper or thai chilies are good)

Cornstarch slurry
1/4 cup soy sauce, low sodium preferred
 1 egg, beaten
 1 cup cornstarch

Sauce
1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or 1/4 cup white wine
14 1/2 ounces chicken broth (a can)

Directions
Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down.

Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil.
Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.

In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. You can fry all the chicken, drain the oil to the desired amount and use the same pan if you like.

Add green onions and hot peppers and stir fry about 30 seconds.

Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water. The thickness of the sauce should be similar to what you get when ordering this at a restaurant.

Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays. 8 Serve over rice.

-Aaron John

Orange Chicken

Ever have that feeling where you want to buy food that you haven't had in a long time but simply don't want to buy it? You know, the feeling where you just need that Americanized Chinese Food that you find at the Mall? Not catching on? Well, how about the Americanized Chinese Food from a certain Panda who serves some delicious Orange Chicken? How about now?

As I was headed home from my last day of class this quarter, I knew I had the full capabilities to go and buy Orange Chicken but why not make it? It may not be the same exact thing but if I can somehow manage to have all the flavors of Orange Chicken and yet still have a fat wallet, I think that is a good day's work.

Thus, I combined a couple of recipes on Orange Chicken, such as one from Sunny Anderson, and came up with this one. It is sweet, salty, somewhat tangy, a little spicy and of course, it tasted like orange. That Panda isn't going to be eating more of my money.

Orange Chicken

Recipe adapted by Me

Ingredients
Vegetable oil, for frying
2 chicken breasts, cut into bite sized pieces
2 eggs
Salt and freshly ground black pepper
1 cup all-purpose flour
1/2 cup cornstarch

Sauce
1 1/2 cups orange juice
1/3 cup golden brown sugar
1 1/2 tablespoons Worcestershire sauce
1 tablespoon Soy Sauce
Pinch of Red Pepper Flakes
1 tsp cornstarch

Directions
In a pot or a fryer, heat the oil to 350 degrees F.

In a saucepan, combine the orange juice, brown sugar, worcestershire sauce and soy sauce together and heat it on the stove. Bring it to a boil and continue to boil it until is is reduced and has become slightly thicker, about 8-10 minutes. Add in red pepper flakes to taste. In a small cup combine the cornstarch with about 1 tbsp of water to make a slurry. Add the slurry into the sauce while whisking and cook for another minute or two. Set aside and keep warm.

Using a medium sized bowl, combine the flour and cornstarch. Then in another bowl, whisk together the eggs, salt and pepper. Add in the chicken to the egg and mix until everything is coated. Next, take the chicken pieces only and coat them in the flour mixture. Add the coated chicken to the oil and cook for about 5 minutes until the chicken is golden brown and crispy. Remove from the oil and place on a wire rack to cool.

When all the chicken pieces are cooked, add the pieces to the sauce and mix thoroughly. Cook them together on medium heat for about 2 to 3 minutes so that the chicken has a chance to absorb the sauce.  Remove from the pot and serve with rice.

-Aaron John

Chicken Katsu

 

 Chicken Katsu has always been that go-to meal that I love to make. I remember when I was younger, I used to always go to a Teriyaki Restaurant in Renton with my family. At that restaurant, I would always order Chicken Katsu with a Snapple Lemon Iced Tea. This restaurant seriously had the best Japanese food and the owners were always friendly. Sad to say, that restaurant closed and a new one opened in its place.

It's memories like this that make me love to cook. I can just imagine myself sitting at one of the tables at that restaurant and sharing my Snapple with my older brother and waiting for my food. Then when the food actually came out and I drenched it in the tonkatsu sauce...so good!

This has always been my version of Chicken Katsu. My sauce may not be as good as the tonkatsu sauce from the restaurant but it will do. Not to mention how simple, quick and easy my recipe is to make.

Chicken Katsu

Recipe by Me

Serves 4

Ingredients

Chicken Katsu

2 Chicken Breasts

1 cup Flour

2 Eggs

2 tbsp water

1 1/2 cup Panko Bread Crumbs

Salt

Pepper

Garlic Powder

Vegetable oil

Sauce

1/2 cup Ketchup

2 tsp Worcestershire

Directions

Prepare your dredging station by placing the flour in one plate, beating the eggs and water together in a bowl and placing the panko bread crumbs in another plate. Season each with salt and pepper and set aside.

Take your chicken breasts and in the same method as butterflying the chicken breast, cut the chicken breast horizontally so you end up with 4 chicken breast halves. Season each half with salt, pepper and garlic powder.

With your seasoned chicken breasts, begin to dredge each one by first putting into the flour, then the egg wash and finally coating with the panko bread crumbs. Set aside. At this point, they can be stored in the refrigerator until ready to use.

Preheat the oil to 350 degrees F. While preheating, prepare the sauce by mixing together the ketchup and worcestershire sauce.

Once your oil is hot enough, slowly drop in the chicken breasts and cook for about 7 minutes each or until the internal temperature reaches 165 degrees F. Once cooked, cool on a wire rack. Serve with rice and the sauce.

-Aaron John