From: utzoo!decvax!duke!harpo!eagle!cw
Newsgroups: net.cooks
Title: Kelly's Asian Chicken
Article-I.D.: eagle.448
Posted: Thu Aug  5 23:21:17 1982
Received: Sun Aug  8 06:40:31 1982



                          Kelly's Asian Chicken

       Ingredients

       3 Tbl       peanut oil
       3-4 lb      cutup frying chicken or chicken parts
       1 bulb      garlic peeled and chopped coarsely
       2 small     dried hot red chili peppers -- may substitute
                   about 1/4 tsp red pepper flakes (optional)
       3/4 cup     distilled white vinegar
       1/4 cup     soy sauce
       3 Tbl       honey

       Method

       Heat the oil in a heavy skillet (i.e., cast iron or heavy
       aluminum) not quite to smoking.  Brown the chicken parts
       thoroughly in the oil.  This will take 10-15 minutes, will
       do much of the cooking of the chicken, and will splatter
       some.  When the chicken is nearly brown, add the garlic and
       the red pepper.  Do not let the garlic burn.

       Add the remaining ingredients when the chicken is thoroughly
       brown.  Continue to cook over medium high heat until the
       chicken is completely cooked and the sauce is reduced
       somewhat.  The sauce will come to a foamy boil.  Do not let
       it reduce completely; add a little water if necessary.  The
       chicken should be turned regularly in the boiling sauce to
       coat all pieces thoroughly.  This process will take about 10
       minutes; some pieces may cook a little more quickly and can
       be put aside to wait for the others to finish.

       Notes

       When the liquid ingredients are added to the chicken and hot
       oil, there may be a little spattering.  Take the pan off the
       heat for this step.  This recipe was a prize winner at the
       1980 Gilroy Garlic Festival.