Wok-fried Beer Batter Chicken
Wok-fried Beer Batter Chicken Recipe - Delicious and Simple to Make
Introduction
Wok-fried Beer Batter Chicken is a delicious and crispy dish that combines the flavors of beer batter with tender chicken. This recipe is perfect for those who love the crunch of fried chicken but want to try something a little different.
History
Beer batter has been used in cooking for centuries, with the first recorded use dating back to the 19th century. The addition of beer to the batter creates a light and crispy coating that is perfect for frying chicken. This recipe puts a modern twist on a classic technique, resulting in a flavorful and satisfying dish.
Ingredients
How to prepare
- Heat cooking oil or Crisco for deep fat frying.
- Simmer chicken in lightly salted water for 25 minutes.
- Drain the chicken and pat dry with paper towels.
- In a wok over medium-high heat, add 3 inches of oil.
- Test the temperature of the wok by adding a cube of bread. It should brown in 60 seconds.
- In a bowl, blend flour, baking powder, tarragon, salt, and pepper.
- Add beaten egg and beer to the flour mixture.
- Stir until the consistency is creamy.
- Dip the chicken into the batter, a few pieces at a time.
- Allow excess batter to drain off.
- Cook the chicken for 5 to 7 minutes, turning once, until nicely browned.
- Drain the chicken and keep it warm.
Variations
- Try using different herbs and spices in the batter, such as paprika, garlic powder, or cayenne pepper.
- Substitute the beer with sparkling water for a lighter batter.
- Use boneless chicken thighs or tenders instead of whole chicken pieces for a quicker cooking time.
Cooking Tips & Tricks
Make sure to pat the chicken dry before dipping it in the batter to ensure a crispy coating.
- Test the oil temperature before frying the chicken by adding a cube of bread. It should brown in 60 seconds.
- Cook the chicken in batches to avoid overcrowding the wok, which can lower the oil temperature and result in soggy chicken.
- Keep the cooked chicken warm in the oven while you finish frying the remaining pieces.
Serving Suggestions
Serve Wok-fried Beer Batter Chicken with a side of coleslaw, mashed potatoes, or steamed vegetables for a complete meal.
Cooking Techniques
The key to making Wok-fried Beer Batter Chicken is to maintain the oil temperature and cook the chicken until it is golden brown and crispy. Be sure to flip the chicken halfway through cooking to ensure even browning.
Ingredient Substitutions
If you don't have tarragon, you can use dried thyme, oregano, or rosemary as a substitute. You can also use a non-alcoholic beer or sparkling water instead of regular beer in the batter.
Make Ahead Tips
You can prepare the batter for Wok-fried Beer Batter Chicken ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a good stir before using it to ensure the ingredients are well combined.
Presentation Ideas
Serve Wok-fried Beer Batter Chicken on a platter garnished with fresh herbs, lemon wedges, or a sprinkle of sea salt. You can also serve it in individual baskets lined with parchment paper for a fun and casual presentation.
Pairing Recommendations
Wok-fried Beer Batter Chicken pairs well with a cold beer, a glass of white wine, or a refreshing lemonade. You can also serve it with a side of dipping sauce, such as honey mustard, barbecue sauce, or ranch dressing.
Storage and Reheating Instructions
Store any leftover Wok-fried Beer Batter Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and bake in a 350°F (180°C) oven for 10-15 minutes, or until heated through.
Nutrition Information
Calories per serving
Each serving of Wok-fried Beer Batter Chicken contains approximately 350 calories.
Carbohydrates
Each serving of Wok-fried Beer Batter Chicken contains approximately 30 grams of carbohydrates.
Fats
Each serving of Wok-fried Beer Batter Chicken contains approximately 15 grams of fats.
Proteins
Each serving of Wok-fried Beer Batter Chicken contains approximately 25 grams of proteins.
Vitamins and minerals
Wok-fried Beer Batter Chicken is a good source of iron, niacin, and selenium.
Alergens
This recipe contains gluten from the flour and egg. It may also contain traces of soy if the beer used contains soy products.
Summary
Wok-fried Beer Batter Chicken is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a satisfying and nutritious meal.
Summary
Wok-fried Beer Batter Chicken is a flavorful and crispy dish that is perfect for a special occasion or a weeknight dinner. With a light and airy batter and tender chicken, this recipe is sure to become a family favorite.
How did I get this recipe?
I remember the sense of anticipation I felt when I first saw this recipe for Wok-fried Beer Batter Chicken. It was a warm summer day, and I was visiting my friend Alice in her cozy little cottage by the sea. Alice was a fantastic cook, and she always had new and exciting recipes to share with me.
On that particular day, Alice had planned to make her famous Wok-fried Beer Batter Chicken for dinner. As soon as she mentioned it, my mouth started watering. I had never heard of such a dish before, and I was intrigued by the combination of beer and chicken in a crispy batter. I knew I had to learn how to make it.
Alice laughed when she saw the eager look on my face and handed me a pen and paper. "Write this down," she said with a twinkle in her eye. "This recipe is a family secret, but I trust you with it."
I eagerly scribbled down the ingredients and instructions as Alice dictated them to me. She explained that the key to making the perfect beer batter was to use a light and crisp beer, like a lager or pilsner. The beer would add flavor and lightness to the batter, creating a crispy coating on the chicken when fried in the wok.
As Alice demonstrated the cooking process, I watched intently, taking mental notes of her every move. She marinated the chicken pieces in a mixture of soy sauce, garlic, and ginger, then coated them in a seasoned flour mixture before dipping them in the beer batter. The chicken sizzled and crackled in the hot oil, turning golden brown and crispy in just a few minutes.
The aroma that filled the kitchen was mouth-watering, and I knew that this dish would become a favorite in my own kitchen. As we sat down to eat, I savored every bite of the crunchy, flavorful chicken. It was even better than I had imagined.
After dinner, I thanked Alice profusely for sharing her recipe with me. She smiled and patted my hand. "Cooking is all about sharing, my dear," she said. "Passing on recipes and traditions is what keeps them alive."
I took Alice's words to heart and made Wok-fried Beer Batter Chicken for my family the very next week. They were amazed at the delicious dish I had created and begged me for the recipe. I shared it with them gladly, feeling a sense of pride in passing on Alice's family secret.
Over the years, I have made Wok-fried Beer Batter Chicken countless times, tweaking the recipe here and there to suit my family's tastes. Each time I make it, I am reminded of that warm summer day with Alice and the joy of learning something new in the kitchen.
Now, as I sit in my own cozy kitchen, surrounded by the comforting smells of cooking, I am grateful for all the recipes I have collected over the years. Each one tells a story, a memory of a special moment shared with a friend or loved one. And each one carries with it the legacy of generations past, a reminder of the love and care that goes into every meal we prepare.
As I take a bite of the crispy, flavorful Wok-fried Beer Batter Chicken, I close my eyes and savor the taste. I am transported back to that summer day with Alice, the sense of anticipation and excitement filling me once again. And I am grateful for the gift of cooking, of sharing recipes and traditions with those I love.
Categories
| Chicken Recipes | Egg Recipes | Recipes Using Beer | Tarragon Recipes |