Chicken Sauce Piquant | Poultry | Ms. Lucy (2000)
Ms. Lucy makes a chicken sauce piquant and shows how you can do so too at home.
How to Make Chicken Sauce Piquant
Test cook Ashley Moore and Bridget make a Cajun specialty, Chicken Sauce Piquant.
Get the recipe for Chicken Sauce Piquant:
Buy our winning Dutch oven:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
Chinese Sweet & Piquant Chicken. Hunan-Style Fried Chicken with a Piquant Glaze.
Hunan-Style Fried Chicken with a Piquant Glaze. This recipe is really simple and has very few ingredients, yet it is one of the tastiest dishes around. Thinly sliced chicken breast is shallow-fried until crispy and golden, then glazed with and beautifully glossy and tasty Hunan-style sauce.
You can find the full printable on our website,
This is Episode #138 with Whats4Chow.com - for notifications and updates, please subscribe to our channel.
Ingredients
2 Chicken Breasts, skin off, deboned
1 Egg lightly beaten
30ml Tapioca flour (can substitute corn flour)
2.5ml Salt
For the Sauce:
30ml Caster sugar
20ml Rice wine vinegar or regular white wine vinegar
15ml Soy sauce
Other:
½ Red pepper, cut into strips
½ Yellow pepper cut into strips
Instructions:
Slice the chicken breasts across the grain into slices 3mm / ⅛ inch thick. Place them in a mixing bowl.
Whisk the egg, salt and tapioca flour together until smooth then mix it into the chicken.
In a jug, whisk together the caster sugar, vinegar and soy sauce until all of the sugar is dissolved.
Slice the peppers into strips.
Pour oil into your wok to a depth of 1 inch / 25mm, and heat it over high heat.
Add the peppers and fry for 3-4 minutes until they start to brown on the edges. Remove them with a slotted spoon.
Add half of the chicken and fry this for 3 minutes until crisp and golden. remove this with a slotted spoon and repeat with the balance of the chicken.
Drain the wok, return it to the heat and return the chicken and the peppers to the wok. Mix briefly to combine, then pour in the sauce.
Stir this for 60 seconds until the sauce has thickened and glazed everything.
Serve immediately with the accompaniments of your choice.
Chicken Sauce Piquant - How to make Chicken Sauce Piquant
Creole sauce, also referred to as red gravy, creole tomato sauce, and sauce piquant in New Orleans, is a Creole cuisine, Haitian cuisine, and New Orleans cuisine sauce made by sautéing vegetables in butter and olive oil. It is used in the American south. It is made with tomatoes, the Cajun holy trinity (celery, bell peppers, and onions), garlic, seasonings, and herbs. Stock (usually chicken) is also used and seasoned with cayenne, hot sauce, bay leaf, salt, black pepper, thyme, and parsley.
I hope you enjoy the video and remember new videos Premiere every Tuesday at 4pm cst.
Be sure to visit my website at fatboicooking.com and my other social Media accounts:
Website
fatboicooking.com
Facebook
Twitter
Instagram
TikTok
#fatboicooking #chickenrecipe #cajuncooking #saucepiquant #cajuncuisine
She cooks chicken sauce piquant, adds fresh sausage.
The Cajun Wife cooks chicken sauce piquant with some fresh sausage from a recipe in the VFW Ladies Auxiliary Cajun Home Cookin' cook book. Served over rice.
Episode 4: Chicken Sauce Piquant
Episode 4: Today, Parrain shows us how to make a Cajun classic: a zesty, flavorful chicken sauce piquant. Laissez les bon temps rouler!