Tag Archives: Chang’s Spicy Chicken

Chicken Tikka Masala #3

Chicken Tikka Masala #3

  • Servings: 3-4
  • Difficulty: easy
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Chicken Tikka Masala #3

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Still on my quest for the best Tikka Masala. I saw this one from Kevin Townsley on Food 52 and it like I have said before most recipes for Tikka Masala have similar ingredients. So it’s those few extra techniques and seasoning amounts that make a difference. A few things that jumped out from his recipe were the cloves and caramelized onions. He was very emphatic about cooking them for 20mins. When a cook calls out a step and underscores its importance, you had better take note that they likely found “it”.

This was a good one and certainly I will take a few of the techniques as I continue on my quest. I did bump up the heat with 3 Serrano peppers which was probably a little over the line for many peoples tastes. The spices and chicken were all on point. I am my worst critic and while eating I am always thinking how can I make this even better and here is what I am going to try next time. I want to bump up the tomato profile so I will add a small can of tomato paste and I will let that simmer and reduce longer before adding back the cream and chicken.

Love this stuff.
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Adapted Kevin Townsley of Food52.com
Ingredients:
Tikka Marinade
2-3 Chicken Breasts cubed into bite sized pieces
1 cup Plain Bulgarian Yogurt (or Greek)
Juice of half a lemon
1 tbs ginger minced
3 cloves of garlic minced
2 tsp ground cumin
2 tsp garam masala
2 tsp cayenne
8 whole cloves
2 pinches of black pepper
2 pinches of Kosher salt

Sauce
1 large onion sliced in thin ribbons
4 cloves of garlic finely minced
3 Serrano chilies roasted (seeded and minced)
28-ounce can San Marzano whole peeled plum tomatoes
1 cup heavy cream
1 tbs ground cumin
2 tsp paprika
1 tbs garam masala
Kosher Salt to taste

Basmati Rice
Naan Bread
Cilantro
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Directions:
1. Dice and trim your chicken. Mix the marinade together with the chicken. Marinate for at least 24 hrs.

2. Turn on your stove and char your Serrano peppers until their skin is black and put into a bowl and cover with plastic wrap to steam them so the outside comes off easily.

3. In a large pot of an oiled pot (2-3 tbs) on medium heat. Add your sliced ribbon onions and Kevin suggests 20mins with constant stirring. He claims it’s the secret so I did it just as he directed.
-When you onions are done, add your garlic and chilies and let them sweat out for 2mins.
-Add your spices and let them release their flavors (1-2mins)
-Pour in your canned tomatoes and let this simmer.
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4. Take your marinated chicken and shake off excess marinade and grill it (either outside or on grill pan inside). Put a char on the chicken and set it aside.
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5. Back to the sauce, remove from heat or at least turn it all the way down. Add you cream and stir for a few minutes. Salt, pepper and season accordingly and stir in the grilled chicken and let all flavors meld. Remember the chicken has been marinated already so it will add flavor. Just bring it up as you get your seasoning right.

6. Stir in cilantro and serve over rice with Naan bread.
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Almost Chang’s Spicy Chicken

Almost Chang's Spicy Chicken

  • Servings: 4
  • Difficulty: easy
  • Print

Almost Chang’s Spicy Chicken
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Outside of dumplings, Chinese food never wet my whistle like Thai or Indian food did/does. It’s most likely due to the fact of eating the MSG loaded cheap stuff. But that all changed the first time I went to PF Changs oh so many years ago. I know it’s a chain and today Chinese places have stepped up their game but back in the day when it came on to the scene it was unmatched.

When I ordered the lettuce wraps with those sauces and then had Chang’s spicy chicken I was hooked. I loved the salty, sweet and stinging heat. The good stuff that makes you sweat around your eyes due to the chili sauce. Seriously when Pei Wei opened (PFC’s cheaper cousin) I ate their version of Chang’s chicken every day for two weeks straight. The key here is the pineapple juice and getting it into a syrup consistency.

Ingredients
2 chicken breasts (cubed)
3-4 cloves garlic (minced)
4-5 green onions diced
1 cup pineapple juice
2-3 tbs Sriracha Chili Sauce
2 tbs distilled white vinegar
2 tbs granulated sugar
2 tbs low sodium soy sauce
2 tbs water
1/2 teaspoon cornstarch
2 tbs peanut oil (chicken)
1 tsp chili oil (sauce)
Red pepper flakes

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Directions:
1.Get everything prepared. Chop, mince veggies, pour wet ingredients into measuring cup, make your corn starch/water mixture. Cut your chicken into bite sized pieces. So now you will first start your sauce while your pot heats up for the chicken.

2. Medium-heated skillet with some oil. Saute the onions for a few minutes and then add your garlic (careful not to burn) and almost immediately complete your sauce by adding pineapple juice, Sriracha, vinegar, sugar and soy. Then take your 2 tbs of water and dissolve the corn starch and add to the sauce until thickened into syrup. Remove from heat and set aside.

3. Now take your cubed chicken and dust with cornstarch. Working in batches to avoid crowding, add the chicken to a medium heated pan and cook until brown and crispy. Remove and absorb the oil in a paper towel.

4. When you get to a syrup consistency then add your cooked chicken in a bowl and ladle your syrup/sauce on and mix until coated. Served over rice and garnish. You could also throw some broccoli or another vegetable into the mix to bump up the nutrition level or make it vegetarian.

You will sweat. You’re welcome.