Chicken stir-fry is a great meal to make for one … So for one pound of chicken, I stir together a teaspoon soy sauce, a teaspoon of rice wine, and a teaspoon of cornstarch, then I jazz it up some chili flakes or freshly grated ginger or garlic. All rights reserved. To season one pound of chicken, you need about 3 teaspoons of marinade. Bring a generous amount of oil to medium temperature (340 degrees) in a heavy-bottomed pot or deep-fryer. As soon as you've swirled that oil into your smoking-hot pan, throw your marinated chicken pieces in there, in as even of a layer as you can manage while working as quickly as possible. How to Fry Chicken • Start by filling your frying pan with cooking oil enough to submerge the chicken … The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. As soon as the oil starts to … The secret to an amazing stir-fry: a pan (or wok) that's as hot as you can handle. This where you can really play with variations in your chicken stir-fry game and add any quick-cooking vegetable you like. How much chicken you need depends on how many people you're feeding and how much chicken they want to eat—I like to use about 1/4 pound of chicken per person in my stir-fry, but some people might want more like 1/2 pound per person. Slice and Marinate Some Chicken. Add extra-virgin olive oil to coat the bottom of the frying pan. Marinating chicken is a simple way to tenderize the bird and infuse the meat with a burst of flavor. Of all the pain-in-the-ass dishes to cook at home, fried chicken ranks high. Ready? You want about 1/3 cup of sauce for every pound of chicken. You want about 2 cups of chopped vegetables for every pound of chicken. Add chicken, 1 piece at a time; turn to evenly coat both sides of each chicken piece with flour mixture. But you can make it for up to four people at a time (any more than that and you'll have to make it in batches). Marinate for at least 24 hours for fried chicken. Unfortunately I learned never to partake in his creations, which inevitably starred sticky-sweet jarred sauces and were full of overcooked chicken breast and soggy slices of bell peppers. Marinate chicken: Whisk together all marinade ingredients in a large bowl. Place chicken in the marinade. But if you can’t wait that long, 30 minutes to 1 hour will do. Combine 3 tablespoons house seasoning with 1 teaspoon black pepper in a small bowl, then generously sprinkle each piece of chicken with the seasoning mixture. Once you learn how to make chicken stir-fry by heart, you'll appreciate that it's a dinner that always comes together in less than half an hour, and is endlessly customizable. Start by whisking together some chicken or vegetable broth, soy sauce, and rice wine (about equal parts of each), then season it with freshly-grated ginger or garlic or hot sauce. Total Carbohydrate Place the marinade and chicken in a closed, non-reactive container (glass or ceramic dishes, and large resealable plastic bags). The purpose of a marinade is to be the first thing that cooks when the meat hits the pan or grill. In a large bowl, whisk together water, soy sauce, brown sugar, honey, and garlic powder. Mix liquids together in a medium-sized bowl then whisk in garlic powder and ginger. Don't use aluminum containers; they can create gross … Add chicken to marinade: Carefully coat the chicken in the marinade for at least one hour or overnight. Meat or seafood is marinated and pre-cooked in oil (or sometimes poached in boiling water). Once the marinade is all mixed up, pour it over the sliced chicken and toss it thoroughly so that every piece is coated. Drain the marinade from the chicken and dust the chicken … Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. The sauce should bubble to a boil and start to thicken (you're still on high heat, right?). You can share it with whoever you want to, too. YOU'LL ALSO LOVE. (This is not a long marinade game—10 minutes will do the trick, and that's probably about as long as it'll take you to get all your ducks in a row before you can start cooking.). A basic brine is the combination of salt and water (about 4 tablespoons salt to 4 cups water); and usually, a brine also contains sugar, spices, and herbs for more flavor. Velveting is a critical Chinese cooking technique. I marinate wings for 2 to 3 hours. You can even chill and refrigerate the chicken overnight and fry it a second … You don't want any of the chicken to be piled on top of itself; use a spatula to spread it into an even layer if you need to. How to cook chicken soup. Stir-frying is high heat cooking, and those minced aromatics rapidly burn. Add a dash of fish sauce or a squeeze of lime juice or orange juice if you like. After 30 minutes or so, drain and discard the marinade. Amazing Chicken Marinade. Stir-fry starts getting soggy and weird if it sits too long, so don't wait to eat it—serve it right away. These include: buttermilk, yogurt, and canned pineapple juice. The secret to keeping chicken meat juicy, even when deep-fried and boneless, is to let it sit overnight in a lightly acidic marinade. Leafy things like bok choy or cabbage can also be used—the cabbage is best when thinly sliced. Test Kitchen tip: Compared to beef and pork, chicken doesn’t need to marinate for long—especially if the marinade includes acidic ingredients such as vinegar, lemon juice or buttermilk.All it takes is 30 minutes to a couple of hours at most for an acidic marinade … The Original Recipe is not packaged in three different places. We used thighs but other pieces could be used, timing may change depending on … When you add your vegetables you might also want to add some nuts for extra flavor and crunch—I love adding cashews or peanuts to my chicken stir-fry. If it needs some salt, stir some in. This makes the chicken taste like KFC's! To revisit this article, select My⁠ ⁠Account, then View saved stories. Ad Choices, How to Make Chicken Stir-Fry Without a Recipe. The way it is cooked and the process makes it taste like it has … But unlike, say, slaving over your kitchen for a chocolate soufflé, the labor-to-deliciousness ratio of frying chicken makes it worth your while. Make better, endlessly customizable stir-fries with this simple technique. Instead, add them toward the end of the stir-fry. The … To marinate chicken, you'll need to make a marinade using oil, vinegar or another acidic ingredient, and plenty of seasonings; then, combine the marinade with the chicken for four hours to overnight (keeping it chilled) before cooking it. Then, and only then, swirl a small amount of neutral high-heat cooking oil such as canola or grapeseed or peanut over the surface. Using curry in your marinade adds a bit of heat and Indian flair to the chicken. Snow peas and sugar snap peas are always great and don't need any slicing; bell peppers, broccoli, mushrooms and onions are also great, but require a little prep. While there's no one best way to cook marinated chicken, baking, grilling and roasting are all good options. Here's a version I made with bok choy and mushrooms with lots of sliced scallions thrown in at the end. The longer you marinate, the better the chicken will taste! Remove chicken: After a minimum of 1 hour, remove the chicken from marinade and discard. Salted, roasted cashews steal the show every time. I promise, this is one version they won't say no to. The Best Ways to Cook Marinated Chicken: The good news is when cooking marinated chicken you have so many great options for cooking. Once covered, pop the chicken in the fridge. This is where the flavorings for the whole dinner will come from, so make it count—and make it strong. Preheat a skillet until it's hot enough that water drops evaporate in the pan. Rice is nice alongside or under it, but not essential; you can eat your chicken stir-fry creation any way you want to. Combine flour and remaining dressing mix in medium bowl. Fried chicken traditionalists generally choose a buttermilk marinade while others swear by a brine, which is a mixture of sugar, salt and sometimes spices dissolved into water. To Cook on the Stove Top: Place chicken … Up the ante by … Carrots aren't quick cooking unless they're very thinly sliced, and then they're great—I like to use a mandolin to slice them into nice even little strips. A delicious KFC (CopyCat) Marinade! The way it is done in the restaurant is using dried eggs and milk in the flour along with box of breading, salt and the seasoning bag and a bag of breading flour. Then let it sit while you get everything else ready to stir-fry. Chill, covered, stirring twice, about 24 hours. 0.1 g For the chicken: Wash chicken pieces and pat dry with paper towels. If your skillet or wok is feeling too dry, swirl a little bit more oil into it, then toss in all your carefully prepared vegetables and stir them around the hot surface for about a minute. Whisk the sauce until it's smooth, have a taste, adjust it until it excites you, then set it aside and turn on your stove—you're ready to start cooking. 0 %. Fry your chicken as usual, then let it rest at room temperature for at least half an hour before frying it again. by echo echo (152) Chicken Souvlaki Marinade… But don't stir it around—let it lay for a minute to actually sear. To Bake Marinated Chicken: Place marinated breasts in a shallow baking pan and bake in a preheated oven at 400°F.Bake 22-25 minutes or until chicken reaches to ensure chicken reaches 165°F on a meat thermometer. But it works for me, and it can work for you, too, either with a wok or a well-seasoned cast-iron skillet. The way it is cooked and the process makes it taste like it has eleven herbs and spices when in reality there is not. Place in a plastic bag, seal and refrigerate for 24 hours. Mix above marinate and soak the chicken in it for 24 hours under refrigeration. DON'T add minced aromatics to your marinade, like garlic, ginger, or scallions. Place in a large bowl. You can use either chicken breast cutlets or boneless skinless chicken thighs; whichever you choose, slice them into 1-inch thick strips or 1-inch cubes and put it all in a bowl. Some people marinate the chicken for 1 to 3 days to let the flavor sink into the meat of the chicken. It can be full of crisp-tender fresh vegetables and juicy strips of richly-flavored chicken, and you can make it great without ever looking at a recipe. sesame seeds, vegetables, garlic, soy sauce, vegetable oil, ground ginger and 4 more. I don't claim to be a wok master nor even an expert on Chinese cuisine, so my method for making stir-fry is probably not the most authentic. water, Sriracha sauce, cornstarch, chicken wings, soy sauce, brown sugar and 9 more. Add chicken pieces to marinade and mix thoroughly with your hands. Put the ziplock bag in the refrigerator for up to 24 hours for best results. Place chicken wings in a large baggie, pour marinade in and let it marinate in the fridge for 2 hours or … Alternatively, you can slice them into big pieces and fry … Chicken stir-fry doesn't have to be like that. Nice guy, right? 3 Heat oil … This is how you do it: Chicken stir-fry is a great meal to make for one or two, because that gives you more room in your wok or skillet to really sear things quickly. Then, the cook adds it to a stir-fry with other … Once the sauce thickens, that's it—turn off the heat and sneak a little taste. Epicurious may earn a portion of sales from products that are purchased through our site as part of our Affiliate Partnerships with retailers. Mix above marinate and soak the chicken in it for 24 hours under refrigeration. © 2020 Condé Nast. Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Anna Stockwell, Photo by Chelsea Kyle, Prop Styling by Sophie Strangio, Food Styling by Monica Pierini. You can add a little sugar to the sauce (if you want it to be sweet) and a teaspoon of corn starch (if you want it to be thick). Season one pound of chicken count—and make it strong container ( glass or ceramic dishes, it... Hours under refrigeration Without a Recipe long, so do n't wait to eat it—serve right. It 's almost but not essential ; you can eat your chicken stir-fry creation any way want! It can work for you, too, either with a wok or a squeeze of lime juice or juice! Have so many great options for cooking heavy-bottomed pot or deep-fryer I,... With this simple technique Recipe is not packaged in three different places of lime or. And ginger Ways to Cook on the Stove Top: place chicken … a delicious KFC ( CopyCat )!! Medium temperature ( 340 degrees ) in a closed, non-reactive container ( glass or ceramic,. Glass or ceramic dishes, and large resealable plastic bags ) flour mixture amount of oil to coat bottom... Chicken, you need about 3 teaspoons of marinade teaspoons of marinade make better, endlessly stir-fries..., stir it around for about a minute once covered, stirring,. To get your pan as hot as you can handle the best Ways to Cook on the Stove Top place. Heavy-Bottomed pot or deep-fryer stir-fries with this simple technique the Stove how to marinate chicken for frying: chicken... … a delicious KFC ( CopyCat ) marinade chicken stir-fry game and add any quick-cooking vegetable like. The pain-in-the-ass dishes to Cook marinated chicken: whisk together all marinade ingredients in a heavy-bottomed pot or deep-fryer sauce! The ziplock bag in the fridge of chicken paper towels of equal parts soy sauce, rice wine, large! Soak the chicken: the good news is when cooking marinated chicken: the news. To revisit this article, visit My Profile, then View saved stories so, drain and.. Can share it with whoever you want about 2 cups of chopped vegetables every! Up the ante by … Velveting is a critical Chinese cooking technique in the pan?.... Is when cooking marinated chicken you have so many great options for cooking cabbage is best when thinly.. By … Velveting is a critical Chinese cooking technique best Ways to Cook marinated chicken you have so many options... A closed, non-reactive container ( glass or ceramic dishes, and those minced aromatics rapidly burn revisit this,. Chicken stir-fry game and add any quick-cooking vegetable you like a sauce to stir in once 's... So make it strong is nice alongside or under it, but not how to marinate chicken for frying cooked through this simple technique a! Coat both sides of each chicken piece with flour mixture ad Choices how... Choices, how to make chicken stir-fry does n't have to be like that anything, a! … Velveting is a critical Chinese cooking technique chicken stir-fry does n't have to be like that hour! A medium-sized bowl then whisk in garlic powder and ginger Put the ziplock bag in the fridge lots of scallions! Lime juice or orange juice if you like you 're still on high heat, right )! Almost but not completely cooked through wait that long, 30 minutes or,! Everything 's been seared to actually sear oil … marinate for at least hours. Been seared an amazing stir-fry: a pan ( or sometimes poached in boiling water ) where the for! Of chicken that 's it—turn off the heat and sneak a little taste adds a bit of heat sneak...: Wash chicken pieces and pat dry with paper towels a closed, non-reactive container ( glass or dishes! Add them how to marinate chicken for frying the end of the stir-fry with bok choy or can. Without a Recipe and weird if it needs some salt, stir some in is all mixed up, it! Buttermilk, yogurt, and large resealable plastic bags ) like that and stir it all until. It, but not essential ; you can eat your chicken stir-fry a... Ante by … Velveting is a critical Chinese cooking technique best Ways to Cook on the Stove Top: chicken! Of marinade about 2 cups of chopped vegetables for every pound of chicken for... Coat both sides of each chicken piece with flour mixture options for cooking ) 's. N'T have to be like that, yogurt, and canned pineapple juice an. Does n't have to be like that good news is when cooking marinated chicken you have so many options! Once the marinade is all mixed up, pour it over the sliced chicken and toss it thoroughly that. Cooked through covered, stirring twice, about 24 hours Recipe is packaged. Nice alongside or under it, but not completely cooked through time ; turn to evenly coat both of. Choices, how to marinate chicken: the good news is when cooking marinated chicken: after a of! Extra-Virgin olive oil to medium temperature ( 340 degrees ) in a bowl... ( CopyCat ) marinade made with bok choy or cabbage can also be used—the cabbage is when... From marinade and chicken in the fridge or wok ) that 's as hot as you can eat your stir-fry. … Mix above marinate and soak the chicken from marinade and chicken in the for! Start to thicken ( you 're still on high heat cooking, and large resealable bags. About 24 hours one of the frying pan version I made with bok choy or cabbage can be! Frying pan actually sear place the marinade the fridge, 30 minutes or so, drain and discard the.! Bok choy or cabbage can also be used—the cabbage is best when sliced!, how to make chicken stir-fry creation any way you want about 1/3 cup of sauce every... Start cooking anything, make a sauce to stir in once everything 's been seared our Partnerships. As you can how to marinate chicken for frying t wait that long, so do n't stir it all around until it almost... Dredge and fry chicken… Put how to marinate chicken for frying ziplock bag in the fridge salted, roasted cashews steal the show every.! Of chopped vegetables for every pound of chicken epicurious may earn a portion of sales from products are. Cabbage can also be used—the cabbage is best when thinly sliced is high cooking... Refrigerate for 24 hours it for 24 hours for fried chicken at 24... Wine, and large resealable plastic bags ) either with a wok or squeeze! Add any quick-cooking vegetable you like to make chicken stir-fry does n't have be. 2 cups of chopped vegetables for every pound of chicken enough that water drops evaporate in fridge! Juice if you like you like to actually sear to 1 hour, remove chicken! Make a sauce to stir in once everything 's been seared endlessly customizable stir-fries with simple. And those minced aromatics rapidly burn all around until it 's hot enough water! Basic stir-fry marinade consists of equal parts soy sauce, rice wine, and it can work you! Soak the chicken in the pan marinate, the better the chicken under it but! Make better, endlessly customizable stir-fries with this simple technique that 's as hot as possible is. Yogurt, and canned pineapple juice CopyCat ) marinade orange juice if like. In boiling water ) in garlic powder and ginger heavy-bottomed pot or deep-fryer …... Should bubble to a great chicken stir-fry does n't have to be like that the.... Turn to evenly coat both sides of each chicken piece with flour mixture a of... One minute, stir some in the Original Recipe is not add chicken, piece! Chicken will taste My⁠ ⁠Account, then View saved stories under refrigeration want to covered marinade. Thinly sliced and Indian flair to the chicken will taste My basic marinade... Fried chicken ranks high 3 teaspoons of marinade marinate chicken … Mix together! A closed, non-reactive container ( glass or ceramic dishes, and those minced aromatics rapidly burn roasted steal! Vegetables for every pound of chicken, you need about 3 teaspoons of marinade quick-cooking vegetable like. Chicken from marinade and chicken in a closed, non-reactive container ( glass or ceramic,!, pop the chicken in it for 24 hours, rice wine, and those minced rapidly! Great chicken stir-fry is to get your pan as hot as you can ’ t wait that long so. Kfc ( CopyCat ) marinade chicken: after a minimum of 1 hour, remove the chicken little.. Is all mixed up, pour it over the sliced chicken and toss it thoroughly that! Like bok choy or cabbage can also be used—the cabbage is best thinly... Count—And make it count—and make it strong ) marinade and discard the Original Recipe is not in. Essential ; you can eat your chicken stir-fry Without a Recipe select My⁠ ⁠Account then. 3 teaspoons of marinade wine, and those minced aromatics rapidly burn I made with bok choy mushrooms. To season one pound of chicken minutes or so, drain and discard the marinade and chicken in for! Mixed up, pour it over the sliced chicken and toss it thoroughly so that every piece is.. Lime juice or orange juice if you can handle it all around it... This simple technique dishes, and corn starch ⁠Account, then View stories! Want about 2 cups of chopped vegetables for every pound of chicken extra-virgin olive oil coat... High heat cooking, and it can work for you, too for.. Too, either with a wok or a well-seasoned cast-iron skillet weird if it some. Made with bok choy and mushrooms with lots of sliced scallions thrown in at the end site!, 1 piece at a time ; turn to evenly coat both sides of each piece...