The BEST Fried Chicken Sandwich We’ve Ever Made
Today, Josh is making a peanut butter & jelly fried chicken sandwich. Make your own with the recipe below! MK # 109
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Closed Captioning provided by Rev
Time Codes:
-----------------------
Pickles - 1:05
PB&J Sandwiches - 5:32
Fried Chicken - 10:18
Recipe:
-----------------------
Step 1: Make the Pickles
Ingredients
* 1 cucumber
* Kosher salt
* ⅓ cup fish sauce
* ⅓ cup water
* ½ cup white vinegar
* 1 lime
* 1 knob ginger
* 1 tablespoon sugar
* 1 tablespoon salt
* 1 teaspoon chopped cilantro
1) Slice cucumbers thin on a mandolin.
2) Salt sliced cucumbers over a sieve and allow the cucumbers to drain for about 10 minutes.
3) Heat up fish sauce, water, vinegar, lime, ginger, salt and sugar until sugar and salt is dissolved.
4) Cover the cucumber slices and cilantro with the warmed liquid.
5) Place in the fridge and chill overnight.
Equipment
* Medium sized pot
* Mandolin
* Cutting board
Step 2: Fry the Chicken and make the Sauces
Ingredients
* 4 chicken thigh, boneless and skinless
* 1 cup rice flour
* 1 cup AP flour
* Salt
* Pepper
* 3 eggs, cracked and whisked
* 1 cup grape jelly
* ½ cup rice wine vinegar
* 1 thai chili
* ¾ cup peanut butter
* 2 tablespoon soy sauce
* ¼ cup rice wine vinegar
* 2 tablespoons brown sugar
* 2 garlic cloves, minced fine
* 2 tablespoons chili garlic sauce
* 3 tablespoons warm water
1) Fry the chicken by dredging in flour, dipping in egg and dredging in flour again. Drain on a wire rack.
2) While chicken is frying, make the jelly sauce by combining the jelly, vinegar, and thai chili in a pot until thickened nicely. Remove from heat.
3) Make peanut sauce by combining the peanut butter, soy, sauce, vinegar, brown sugar, garlic, chili garlic sauce and warm water.
Equipment
* Fryer with Oil at 325
* 2 large bowls
* Sheet pan with wire rack
* Small pot
* Whisk
* Bowl
* Silicone spatula
Step 3: Assemble the Sando
Ingredients
* 1 pretzel bun
* Softened butter
* 1 pickled fish sauce pickled cucumbers
* Shredded cabbage
* Jelly sauce
* Peanut sauce
* Fried chicken thighs
* Chopped peanuts
1) Toast the bun with some butter.
2) Sauce up the chicken with peanut sauce and the jelly sauce.
3) Top with cabbage, pickles, and chopped peanuts.
4) Serve and enjoy!
Equipment
* Cast iron skillet
* Squeeze bottle full of jelly sauce
* Squeeze bottle full of peanut sauce
* Plate
[ENG] Conger Tagine w/ Onions & Raisins / طاجين السمك بالبصل والزبيب -CookingWithAlia - Episode 448
Let's continue the Fish Series with this sweet and savory Conger tagine with onions and raisins.
RECIPE:
INGREDIENTS:
1 kilo white fish chunks (for example, Conger)
3 large onions
1/2 cup raisins
2 teaspoons ground ginger
1 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon smen (or butter)
Large pinch of saffron threads
2 cinnamon stick
Small fresh cilantro bunch
2 tablespoons olive oil
1 tablespoon vegetable oil
DIRECTIONS:
Step 1: Prepare the Ingredients
1- Peel the onions. Cut in half and slice thinly.
2- Let the saffron threads soak in a bit of warm water.
Step 2: Mixing and Cooking
3- In a large bowl, place the white fish. Add the saffron water and saffron threads soaking in it, ground turmeric, ground ginger, ground cinnamon, salt, smen (or butter), cinnamon sticks, vegetable oil, olive oil, the sliced onions, and raisins. Mix all the ingredients together.
4- In a deep saucepan, place the onions first then place the fish slices on top of the onion bed. Add the cilantro bunch.
5- Cover and cook on medium heat for 40 minutes or until the onions are soft and the fish is done.
6- Serve hot with crusty bread.
Collection of Favorite Late Summer Cooking ????✨
Hi friends! Summer is going...
Here I have selected 8 favorite cooking in late summer to share with you.
Also making a record for myself to refer to in the future✨
I think I like the idea of sharing my favorite cooking at the end of each season, what do you think about that?
See you in my new vlog on Saturday ????????
????Chapters????
00:00 Japanese HIYAJIRU & chicken NANBAN
06:11 Vietnamese Pho & Spring Roll
12:30 Korean YUKGAEJAN KUPPA
16:55 Indian corn Keema curry
23:16 Korean cold noodle
25:02 Japanese Summer Festival dinner
30:42 Shine Muscat fruit sandwich
31:52 Spanish dinner
Favorite Gadgets
????STAUB Braiser
????Iwachu Nanbu Tetsubin
????Iwachu omelet frying pan
????Staub cocotte
????my electrical pot
????my toasted sandwich maker: Bruno
????my coffee machine: Nespresso Latissima One
????my knife: Global Knife
????my cutting board: Epicurean
????my spam musubi maker
????my square glass container: Iwaki
????my rice ball maker
********************
????Highlights Vlogs????
(what you need for Japanese cooking)
(Introducing my kitchen)
(Introducing my fridge)
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********************
Hello! I am Linna, a foreign housewife who lives a slow life in Kanagawa, Japan.
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SHRIMP SALAD | the easy must make summer salad recipe
This is a shrimp salad recipe you'll want to eat ALL summer long. Chilled shrimp are tossed with crisp celery and red onion, then coated in a creamy, bright, and herb-y dressing that'll keep the requests for seconds coming.
This healthy, low-carb, keto friendly, cold shrimp salad is great for summer get-togethers (aka July 4th or Memorial Day), there's plenty to go around, and it looks stunning served with butter leaf lettuce. Everyone will have their eyes on this, so good thing it's super easy to make!
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Salmon Roulade
Learn how to create my Salmon Roulade, laced with Cilantro Pesto on a Bed of Gazpacho Salsa. This dish is stunning, healthy, light and delicious!
For complete instructions go to my blog At Home with Vicki Bensinger and search Salmon Roulade.
7 Secret Sauces of Michelin Star Chefs ⭐⭐⭐
???? ???????????????????????? ???????????????????????? ???????? ???????????????????????????????? ???????????????? ????????????????????
Lern how to make clear cucumber juice, celery juice, cucumber vinaigrette, zorri cress oil, dill oil, carrot green oil, ginger vinaigrette.
Find 200+ tutorials for chefs in the Gronda app ????????
Chefs in this video: Mitja Birlo, Philipp Heid, Rolf Fliegauf (2x), Franck Pontais, Stefan Heilemann, Romain Fornell.