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Entrees
Queens Tsunami Blazing Hot & Spicy FIRE WOK Torched Teriyaki Chicken – (Queen) EMS Div 9
Firefighters are not just great chefs and fans of spice, they are curry-nary experts!
45 min
Prep Time
2
Servings
Hot & Spicy Fire Wok Torched Teriyaki Chicken
Ingredients
For the Chicken
- 1 pounds chicken
- 1 cup regular flour or coconut flour
- 1 cup panko crumbs
- 2 tbsp. of curry powder
- 2 tbsp. of cayenne powder
- 2 eggs beaten
- 2-3 tbsp. of olive oil
- Pink salt and pepper for taste
For the Curry
- 1 cup whole milk
- 14 oz. coconut milk
- 1 – 3 tbs. of cream of coconut
- 1 chicken cube
- 3 tbsp. of butter
- 2 tbs. of coconut shavings
- 4-6 tbs. of green curry paste
- 2 tbs. of roasted red chili paste
- 2-3 tbs. of fish sauce
- 2 tbs. of ginger paste
- 2 tbs. of garlic paste
- 4 carrots, peeled and diced
- 2 potatoes, cubed
- Fresh scallions
- Cilantro
Instructions
Cut the chicken into small cubes and set aside.Then, beat the eggs in a shallow bowl. In a shallow plate, combine the flour, curry powder, cayenne pepper, salt and pepper. Pour the panko crumbs on a separate plate. Line up the assembly line with the flour mixture, beaten eggs, and panko crumbs. Heat the olive oil in a cast iron skillet over medium heat. Add the chicken into the flour, egg wash, then panko crumbs to coat evenly. Place in the hot pan for 3 minutes each side. Repeat with the rest of your chicken until all of it is breaded and cooked.
Then, in a large skillet, add the butter, carrots and saute over medium-high heat until the carrots begin to soften about 5 minutes; stir intermittently. Add the garlic paste, curry paste, roasted red chili paste and chicken cube and cook for about 1 minute, or until fragrant; stir frequently. Add the coconut milk, whole milk, cream of coconut, fish sauce and cubed potatoes, and stir to combine. Reduce the heat to medium and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced and thickened to desired amount.
Boil the Hot & Spicy FIRE WOK Torched Teriyaki Chicken flavored noodles for 5 minutes. Add to the curry. Serve in a shallow bowl and top with chicken, scallions and cilantro. Enjoy!
