Caramel hickory chicken with crunchy Asian slaw is a delectable dish that tantalizes the taste buds with its sweet, smoky, and tangy flavors, while providing a delightful textural contrast with the crunchy slaw. This culinary creation is a perfect blend of savory chicken, coated in a luscious caramel hickory sauce, and a refreshing Asian slaw, featuring crisp vegetables tossed in a vibrant dressing. Whether you're hosting a special dinner or simply seeking a flavorful weeknight meal, this recipe will surely become a family favorite. So, let's embark on this culinary journey and uncover the secrets behind preparing this mouthwatering dish.
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CARAMEL HICKORY CHICKEN WITH CRUNCHY ASIAN SLAW
Make and share this Caramel Hickory Chicken With Crunchy Asian Slaw recipe from Food.com.
Provided by Publix Aprons Simpl
Categories Chicken
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Caramel Hickory Chicken:.
- Season chicken with salt and pepper; drizzle with oil (wash hands). Preheat grill pan (or grill) on medium-high 2-3 minutes. Add chicken to grill pan; cook 3-4 minutes on each side or until browned.
- Reduce heat to medium and cover (with lid or loosely with foil); cook 4-5 more minutes on each side or until chicken is 165°F Whisk remaining ingredients until smooth.
- Brush sauce over chicken; cook 1 minute on each side to glaze chicken. Remove chicken from grill pan and brush with additional sauce. Slice chicken and serve with remaining sauce (on side for dipping).
- Nutritional Information: CALORIES (per 1/4 recipe) 340kcal; FAT 4.5g; CHOL 110mg; SODIUM 590mg; CARB 32g; FIBER 0g; PROTEIN 41g; VIT A 2%; VIT C 0%; CALC 2%; IRON 8%.
- Crunchy Asian Slaw:.
- Whisk in salad bowl: dressing (from salad kit) and yogurt until blended. Add remaining salad kit ingredients and onions.
- Crush noodles in package using fingertips; add to salad mixture (omitting seasoning packet) and toss to coat. Cover and chill 10 minutes for flavors to blend. Serve.
- Nutritional Information: CALORIES (per 1/4 recipe) 160kcal; FAT 9g; CHOL 0mg; SODIUM 300mg; CARB 12g; FIBER 3g; PROTEIN 7g; VIT A 15%; VIT C 70%; CALC 8%; IRON 6%.
Nutrition Facts : Calories 355.4, Fat 12.1, SaturatedFat 3, Cholesterol 127.1, Sodium 965.4, Carbohydrate 14.5, Fiber 0.8, Sugar 0.5, Protein 44.6
ASIAN SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 45m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Toss the cabbage together in a large colander and set in the sink. Sprinkle the cabbage with salt and let stand for 15 minutes. The salt draws out some of its moisture so that the slaw remains crunchy. In a bowl, whisk together the vinegar, soy sauce, oil, chile paste, peanut butter, and ginger. Toss together with the cabbage, carrots, bean sprouts and scallions; season with salt and pepper. Garnish with sesame seeds before serving.
FRIED CHICKEN SANDWICH WITH SRIRACHA AIOLI AND ASIAN SLAW
Steps:
- For the chicken: Break down the chickens, removing all bones. Remove the tenders. Pound the breasts and thighs separately. Sprinkle all of the chicken pieces with salt.
- Preheat the oven to 220 degrees F. In a food processor, puree the chicken tenders with the cream, garlic, egg white, a touch of soy sauce and some yuzu kosho until smooth. Using this mixture, glue the thigh and breast together like a sandwich. Cook the chicken for 30 minutes. Cool the chicken in the refrigerator.
- Preheat a deep fryer with canola oil until a deep-frying thermometer inserted into the oil reaches 350 degrees F.
- Beat the milk and eggs together for an egg wash. Dust the chicken in the seasoned flour, then dip in the egg wash and coat with the panko. Deep fry until golden brown and warm on the inside. Keep the oil hot for later use.
- For the aioli: Put the Sriracha, fish sauce, gochujang, sesame oil, vinegar, yuzu kosho, yuzo and garlic in a blender. Blend while slowly adding the canola oil until thick. Transfer to a squirt bottle.
- For the slaw: Place the carrots, cabbage and scallions in a bowl along with the peanuts. Marinate with the fish sauce, ginger, soy sauce, rice vinegar, yuzu juice and yuzu kosho.
- For the chips: Peel and cut the potatoes using a mandoline into gaufrettes. Soak in cold water. Fry the potatoes golden brown, and then season with kosher salt.
- Layer the aioli, fried chicken, some cilantro leaves, papaya slices and a drizzle of sesame seed oil on the buns, and serve with the chips on the side.
EASY ASIAN-STYLE CHICKEN SLAW
From the first time I made this chicken dish, I knew it was a winner-the bowl came back to the kitchen scraped clean. This one-dish wonder works every time in my house! -Bess Blanco, Vail, Arizona
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Discard seasoning packet from noodles or save for another use. Break noodles into small pieces; place in a large bowl. Add chicken, coleslaw mix and green onions. Drizzle with salad dressing; toss to coat.
Nutrition Facts : Calories 267 calories, Fat 10g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 405mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
VIETNAMESE CARAMEL CHICKEN
Asian-style chicken with steamed rice.
Provided by Dan Wentzel
Categories World Cuisine Recipes Asian Vietnamese
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Combine sugar, fish sauce, and black pepper in a shallow plate and turn chicken in the marinade. Set aside for 10 minutes.
- Combine water, fish sauce, sugar, and rice vinegar in a bowl. Set caramel sauce aside.
- Heat a cast-iron skillet over medium-high heat. Add 1 tablespoon oil and pan-fry chicken, skin-side up, until bottoms turn slightly crispy and brown, about 5 minutes. Turn and cook until skin is slightly charred, about 5 minutes. Remove chicken from skillet and transfer to a plate.
- Add remaining 2 tablespoons oil to the skillet and cook garlic for 30 seconds. Return chicken to the skillet and add caramel sauce. Reduce heat to a simmer and cook until chicken is no longer pink at the bone and the juices run clear. Caramel sauce should be reduced and turn amber in color. Add jalapenos and cook for 1 more minute.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 6.7 g, Cholesterol 141.4 mg, Fat 30.4 g, Fiber 0.2 g, Protein 38.7 g, SaturatedFat 7.7 g, Sodium 675.6 mg, Sugar 5.6 g
CARAMEL CHICKEN
Found this wonderful Vietnamese recipe in a supermarket leaflet and adapted it to my liking. Everyone I share it with is crazy about it and it has ended up on the lunch menu at the hotel where I work! If you've never used fish sauce before, go for it. It may smell like dirty socks, but it is essential to this dish, do not delete or substitute. If you don't want to bother with all the herbs, just use cilantro, it's still great. Let me know how you like it!
Provided by Chef Smith
Categories Whole Chicken
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Pre-heat oven to 325 degrees. Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize. Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan). Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
- Season the chicken pieces with the salt. Heat the vegetable oil in a large skillet and brown the chicken pieces on all sides. In the same pan, (using the extra vegetable oil if needed) sauté the ginger, garlic, onion and jalapeno over medium heat for a couple minutes until soft and fragrant. Add the browned chicken pieces and the caramel sauce, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil. Cover the pot, put in the oven and braise until done, about 35-45 minutes.
- While chicken is cooking, combine the green onion and the other herbs and set aside.
- Serve the chicken over your favorite rice, with the herbs sprinkled on top. I like jasmine rice.
Nutrition Facts : Calories 821.1, Fat 45.3, SaturatedFat 11.3, Cholesterol 172.5, Sodium 2306.7, Carbohydrate 57.2, Fiber 1.3, Sugar 51.9, Protein 46.3
SPICE-CRUSTED CHICKEN WITH ASIAN SLAW
Griddle lean chicken breasts marinated in Chinese spices and serve with shredded cabbage and onion
Provided by Jennifer Joyce
Categories Dinner, Main course
Time 23m
Number Of Ingredients 10
Steps:
- Slice most of the way through each chicken breast lengthways, and open out like a book. Cover with cling film and gently beat with a rolling pin until flattened. Rub 2 tsp sesame oil all over the chicken.
- Roughly crush the chilli flakes, cumin seeds and peppercorns using a pestle and mortar. Add some salt and sprinkle over both sides of the chicken. Chill until you are ready to cook.
- In small bowl, mix the remaining sesame oil, sugar, soy sauce and lemon juice. Add the cabbage, onion and chilli to a large bowl, pour over half the dressing and mix well. Save remaining dressing to use as a dipping sauce for the chicken.
- Heat grill to high. Place the chicken on a baking tray lined with foil, grill for 3-4 mins on each side until cooked through. Serve with the slaw, lemon halves, a scattering of coriander and dipping sauce.
Nutrition Facts : Calories 280 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 33 grams protein, Sodium 2.3 milligram of sodium
CHICKEN AND ASIAN SLAW
This meal is always a hit, and it goes together so quickly. Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. -Melissa Jelinek, Apple Valley, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Preheat broiler. In a large bowl, combine pineapple, bok choy, cabbage and 1/3 cup salad dressing; toss to coat., Place chicken in a 15x10x1-in. baking pan. Brush both sides of chicken with remaining salad dressing. Broil 3-4 in. from heat 4-5 minutes on each side or until a thermometer reads 165°., Divide slaw among four bowls. Slice chicken; arrange over slaw. Serve immediately.
Nutrition Facts : Calories 302 calories, Fat 13g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 433mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
Tips:
- To make the caramel sauce, use a heavy-bottomed saucepan over medium heat. Stir in the sugar, water, and lemon juice until the sugar dissolves. Continue to stir until the mixture turns a deep amber color.
- When making the hickory sauce, use a large bowl to combine the ketchup, brown sugar, vinegar, Worcestershire sauce, and cayenne pepper. Mix well until all ingredients are combined.
- To make the crunchy Asian slaw, use a large bowl to combine the cabbage, carrots, cucumber, and red onion. Toss well to combine. In a separate bowl, whisk together the vinegar, sugar, and sesame oil. Pour the dressing over the cabbage mixture and toss to coat.
- When assembling the sandwich, spread the caramel sauce on one slice of bread and the hickory sauce on the other slice. Place the lettuce, tomato, and bacon on the bottom slice of bread. Top with the crunchy Asian slaw and the top slice of bread.
- For a vegetarian version of the sandwich, omit the bacon.
Conclusion:
The Caramel Hickory Sandwich with Crunchy Asian Slaw is a delicious and unique sandwich that is perfect for a summer cookout or picnic. The sweet and savory flavors of the caramel and hickory sauces complement each other perfectly, and the crunchy Asian slaw adds a refreshing crunch and flavor. This sandwich is sure to be a hit with everyone who tries it.
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