2-3cupsfrying oilvegetable or grape seed oils are fine
In a large bowl, add the ingredients for the marinade and whisk them together.
Next, whisk together the ingredients for the batter.
Then, cut the chicken into small cubes. Salt the pieces, just a little, and put them in a bowl.
Place the oil in a large pot or wok and heat it up. To know when your oil is hot enough, take one piece of fried chicken that is battered and add it to the oil. If it doesn't bubble up and fry, then wait a few more minutes for the oil to heat up.
When the oil is hot, batter the friend chicken pieces and add them to the oil. Cook the pieces for about 5-7 minutes. Use a slotted spoon to move the pieces around the oil. You will know that the chicken is done when it is white.
Finally, toss the pieces in the marinade and put them on a plate to serve.
For a little over a month, I have been eating vegetarian meals for breakfast and dinner. I’m considering becoming a vegetarian, but I have to figure out how to make most dishes that I regularly eat vegetarian-friendly. It’s been a little difficult, but I like the challenge.
Recently, I made a spicy vegetarian chili. One of my favorite comfort foods is chili. Chili can be eaten by itself or put on a hot dog. I think it’s important to have a good chili recipe on hand, because it’s not very expensive to make and it can feed a lot of people. If I am honest, it has taken me a while to create a good chili recipe. I’ve made chili’s with little to no flavor,some were too spicy or they didn’t taste like other vegetarian chili’s I’ve had in the past.
When you try this recipe, please note how much spice I added. If you like your chili to be mild, cut back on the the cumin and cayenne pepper. If you like it really spicy, add more cumin and cayenne pepper. Make it your own and I hope you enjoy.
In celebration of all things fall, I decided to make my squash soup. Soups are one of my favorite foods to eat this time of year. They are easy to make and you can let them cook for a while. Whenever I have no obligations for the day, I will take a couple of hours to make a soup. I love having the aromas from the spices fill my apartment.
A little less than a year ago, I made the first version of this soup. I was very proud of it but I forgot to write down the recipe. I’ve made it about five times since then and each time the soup took on a new flavor. Sometimes it was too sweet or there was way too much cinnamon. One time, I made a vegetable broth into the soup, put way too much salt in the broth and the soup turned out very salty and almost inedible. When I made the new version of this soup, I decided that I would take my time, record every part of the recipes and take lots of pictures in case I forgot a step.
One of my favorite ingredients in this recipe are the shallots. When I saw them in the grocery store, I was kind of skeptical about buying them. I wasn’t too sure about the flavor, especially since I used red onions in the previous versions. Adding the shallots to the recipe really added to the natural sweet flavors of the squash. Also, roasting the squash before hand made a huge difference in flavor.
In my opinion, this has to be the best version of my soup. It is not too sweet and is very aromatic. I think that it shows how much I have improved as a chef, and how much more I need to learn.