Wok with Tak. Simple stir-fry chicken with "blackening". Template-based cooking.
Recipe Information
Stir Fry Chicken
Cut chicken into pieces suitable for stir-frying and freeze in a thin layer in a Ziploc sandwich bag.
Remove chicken from the freezer and thaw in a bowl of warm water for less than 10 minutes.
Heat a Cuisinart 14-inch stainless steel wok over medium heat and season it using the spot seasoning method.
Coat the thawed chicken with a thin layer of cornstarch.
Spread the chicken in a single layer on the bottom of the wok.
Pan-fry one side of the chicken for about 20 to 30 seconds until lightly fried.
Turn the chicken over and fry the other side until lightly fried.
Add various seasoning agents from the masala dhaba onto the surface of the chicken.
Use a spatula to stir-fry the chicken, allowing the seasoning to coat the chicken and create a browned surface.
Cook for an additional 10 seconds until the chicken is done; adjust cooking time for more browning if desired.
Serve the chicken over previously cooked vegetables.
Equipment Needed
Spice Level:
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