Monday, December 14, 2009

Asian-Style Smoky Boneless Chicken Wings

1.5 lbs. boneless, skinless chicken breast
3 T. minced gingerroot
1/4 C. soy sauce
1/2 tsp. cayenne pepper
2 T. brown sugar
1 small onion, finely minced
2 cloves garlic, minced
2 tsp. cumin, divided
1/3 C. flour
1 tsp. each garlic powder, onion salt, and black pepper

In a large, shallow bowl, combine ginger, soy sauce, cayenne, brown sugar,
onion, garlic, and 1 1/2 tsp. cumin. Whisk well to combine. Reserve 1/3 C. of marinade mixture.

Cut chicken into large, bite-sized pieces.

Mix flour with 1/2 tsp. cuminm and remaining spices.

Dip chicken in marinade mixture, then into the flour. Repeat the process, then add chicken to a well-greased, pre-heated skillet over medium high heat, cook uncovered, turning the chicken over once during cooking.

Chicken is done when juices run clear and crust is lightly golden.

Drizzle with remaining marinade mixture before serving.

Yields = 12-15 appetizer sized servings

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