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Crispy chicken with baked corn flakes, sweet and spicy sauce
Ingredients
- 4 à 6 chicken thighs
- salt, pepper, paprika, garlic powder
- 1 or 2 eggs
- 300 g cornflakes
For the sauce:
- 40 g hoisin sauce
- 10 g gochujang
- 50 g honey
- 60 g water
- 30 g white vinegar
- 1/2 c. coffee garlic powder
- 1 c. coffee rice flour small
Instructions
- Start by preparing the thighs. Remove excess skin and fat.
- Remove the central bone and cartilage. Then cut the chicken into pieces.
- Place in a bowl, then add one or two spoonfuls of paprika powder, half a teaspoon of garlic powder (not semolina), and salt, pepper and spice to taste.
- Mix well. Crush the cornflakes in the bag with a rolling pin.
- Beat an egg in a bowl, then dip the chicken pieces in it one by one.
- Strain into the cornflakes in a container, then bread as best you can by pressing the chicken a little into the cornflakes.
- For the oil, I put it in a small spray bottle. But you can also brush on the oil to avoid using too much.
- Spray the chicken with oil, or brush a little on top, and place on an ovenproof tray lined with baking parchment.
- Bake for 20 minutes at 180°C, turning the pieces halfway through.
- For the sauce, mix all the ingredients in a bowl or directly in the pan.
- Then cook for 2 minutes from boiling. The rice flour makes the sauce nicely coated.
- Dip the chicken pieces in the sauce, or coat them with a kitchen brush.
- Enjoy immediately, sprinkled with sesame seeds as desired!
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Crunchy Summer Salad
Let's go for 3 recipes in partnership with Uhaina organic beer! I love ice cold beer in summer and I was asked to create 3 sunny recipes for this original French organic brand. We start with the white one with a colorful and crunchy salad, full of good things, amazing textures and delicious flavors. I suggest a tomato salad, with avocado, figs, bell pepper, pomegranate seeds, red onions, crispy Lebanese bread with olive oil, but most of all a very tasty sesame cream sauce!
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Avocado, salmon and Samurai sauce inverted Makis
I had tasted these inverted makis in a "fusion" restaurant in Santiago, Chile with two friends. Although not very traditional, they were really delicious. I had proposed on the blog, Japanese makis with chilli salmon and Korean gimbaps with chicken. Two similar techniques, but with vinegar rice for the first and sesame oil rice for the second. As we are clearly on the "fusion food" here, I wanted to test a rice that was both vinegared (in lesser proportions) and with sesame oil. The result is perfect for me. Here with crispy shrimp and cooked and smoked salmon, the makis are rich but decadent and appetizing.
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Baked Brussels sprouts
To some, this may sound crazy, but I am a fan of Brussels sprouts! Not the traumatic ones from our childhood canteen, eh! But the home-cooked ones. I love them no matter how they are cooked. I start with baked cabbage, served with a delicious little tahini sauce. Simple efficient and good!
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Chilli salmon avocado maki
I'm an unconditional fan of maki. I had proposed it in my book "Je n'en ferai qu'une bouchée" published by Flammarion in 2016. I'm giving you a very good recipe for the blog today. The vinegared rice is a delight and I'll have more recipes with it very soon! These makis are not very traditional, but that doesn't stop me from finding them quite to my liking. And above all, to be able to make them easily at home rather than paying a high price for makis that are often very heavy in rice!
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Inverted puff pastry with cocoa
New recipe for inverted puff pastry on my blog, this time with cocoa! I'll give you all the tips you need to make a very homogeneous dough, with regular layers. All that's left is to use it in many new dishes or cakes. As this dough is not sweet at all, it can also be used in savory dishes! There will be a puff pastry class on Sunday February 3rd at 2:00 pm. All February courses are HERE!
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Sopaipillas from Chile
Sopaipillas are very well known in South America. But especially in Chile, where they are made with pumpkin. They are small fritters made with this vegetable and they are eaten sweet or with a tomato and onion salad very common in Latin America. Very simple to make, the sopaipillas will bring color and originality to your appetizers, or if you want to do like the Chileans, to your breakfasts, and throughout the day! I propose you here the salted version, with the recipe of the salad with tomatoes, onions and coriander.
Ingredients
Solpaipillas
SIde salad:
- 500 g tomatoes
- 300 g onions
- 1 bunch coriander
- 3 tablespoons oil (not olive!)
- 1 tablespoon white vinegar
- chili or tabasco
- salt
- frying oil
Instructions
- Start by preparing the side salad, in case you choose to eat the sopaipillas in a "savory version".
- Cut tomatoes into small cubes.
- Cut the onions in the same way. Chop the bunch of coriander.
- Put everything in a container. Add vinegar and oil.
- Add salt and chopped chili or Tabasco.
- Set salad aside in a cool place.
- Prepare the pumpkin.
- Remove the skin and cut the pumpkin into pieces. Weigh the pumpkin without the skin!
- Put in the oven at 190°C for a good hour, the time to cook the pumpkin well.
- It should come out drier. If it caramelizes, it's even better!
- Put the cooked pumpkin in a blender and puree it.
- Put the purée in a container. Add oil.
- Add salt, sugar and baking powder.
- Mix and add the flour. Add it gradually until the dough almost doesn't stick to your fingers.
- Only the quality of the pumpkin will determine the quantity of flour to use.
- Let the dough rest in a cool place for an hour in plastic wrap.
- Remove the dough from the pan and roll it out on a floured work surface.
- Cut out shapes. Sopaipillas are generally round and sometimes fluted. That's why I use a caneles mold as a cookie cutter.
- Make a hole with a knife blade in the middle to stick to the tradition! Otherwise, you can forget about this step!
- Prepare a pan filled with oil ready for frying. Fry the sopaipillas. They are cooked when they come to the surface!
- Take them out of the frying pan and let them cool slightly on a paper towel. Enjoy as is or with the tomato and onion salad!
Nutrition
Calories: 2749kcalCarbohydrates: 350gProtein: 58gFat: 131gSaturated Fat: 22gPolyunsaturated Fat: 37gMonounsaturated Fat: 65gTrans Fat: 0.4gSodium: 7747mgPotassium: 4241mgFiber: 35gSugar: 72gVitamin A: 43713IUVitamin C: 114mgCalcium: 1367mgIron: 30mg
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