karaage chicken plate

We originally put this Asian-inspired recipe together to share with EatinAsian.com – see the original post here.

Get John’s longform version of this recipe, with extra tips, here.

 

 

 
Ingredients:
  •  1 lb chicken leg meat – boneless and skinless, 1-2″ pieces
  •  3 T All Spice Cafe Cayenne Habanero Sauce (or Ghost Pepper Sauce)
  •  1/2 C Potato Starch (ok to sub corn starch)
  •  cooking/frying oil
  •  extra All Spice gourmet hot sauce for dipping

Clean, trim, and cut chicken into 1-2″ chunks. Place the chicken pieces in a zip-bag and add the All Spice Sauce. Cayenne Habanero Sauce has a classic Buffalo Hot Wing flavor or for something with a little more fiery kick, use Ghost Pepper Sauce. Close the bag tightly, gently massage the bag to get the sauce worked into the chicken completely. Let marinate in the refrigerator for a minimum of 1/2 hour (3 to 4 hours is preferred).

Heat the cooking oil in a heavy pot, keeping the oil level several inches from the top of the pot, so when adding the chicken it will not overflow.

Remove the chicken from the marinade bag, shaking off excess sauce while transferring into a medium size bowl. Slowly sprinkle the Potato Starch while tossing the chicken pieces to evenly and completely coat the chicken.

When the oil is ready – check the oil temp by dropping in a tiny piece of batter coating and if it instantly starts to bubble and float, it is ready to fry – slowly ease the chicken into the frying pot piece by piece. Only add enough pieces to keep things manageable, if you need to fry in batches that’s ok. Remove the chicken pieces as they are done to a golden brown, placing them on paper towels or brown paper to soak up any excess oil.

Serve on a bed of steamed rice, along with a wedge or two of lemon to squeeze over the chicken for a traditional touch. Have small bowls of extra All Spice Hot Sauce on the side for dipping.

potato starch coated

karaage frying

karaage chicken

This recipe was sent in to us, courtesy of PeskiPix of Studio City, CA.

Ingredients:
• 1/4 cup Tupelo honey or 2 Tbsp brown sugar
• 3 heaping Tbsp Trader Joe’s or Dagoba organic 100% cocoa powder
• Ghost Pepper Adobo Rub with Jolokia Ghost Pepper — a pinch for the timid to 1/2 tsp (or more)
• 11 oz nearly boiling water (low cal) or scalded milk
• ice and/or cinnamon (optional)

In a 12 coffee mug, pour 1/4 cup honey or 2 Tbsp brown sugar. Throughly mix cocoa powder and Jolokia spice powder separately, then add to honey or sugar. Top with very hot water or scalded milk and stir well. For an iced version, add a dash of cinnamon before pouring over ice in a separate mug or glass.

Optionally, try using Ghost Pepper Jerk Rub in place of the Ghost Adobo Rub.

Tasty yummers!!

Note: additional stirring or swirling may be required during beverage consumption as the cocoa tends to settle a bit over time …

You can use any box mix, but we choose Ghirardelli because they make great chocolate and their brownie mix comes out really moist (as you can see in the pix, so moist that they don’t cut nice and clean, but just kind of rip apart). This one had actual chocolate chips in the mix.

Just make it as instructed on the box (super easy: combine egg, oil, and mix) and once you have it in the pan, take the pepper grinder (check that you have it on the finest grind setting) and gently grind some of the World’s Hottest Pepper out on top of the batter. The first time you make these brownies, you may want to vary the amount you use across the pan, so you can test it out and figure out how much (or not so much) you want to use for your taste.

Mix and Jolokia Grinder

Jolokia Brownies

Fine Grind setting

Get more pix and commentary from the orig recipe on EnjoyTheFlavor.

2oz vodka
tomato juice
1/2 tsp of your favorite All Spice Gourmet Hot Sauce
dash of worcester sauce
dash of celery salt
dash of fresh ground pepper
piece of celery stalk
lemon wedge

Mix first 6 ingredients in a tall glass with ice and stir. Add a celery stalk and a lemon wedge.

Enjoy!

salt (lick and salt the back of your hand)
fill shot glass with premium tequila
pour 1 tsp Cayenne Habanero Sauce into shot glass and let it settle on the bottom (dont mix it)

have a wedge of lime to suck for after shooting the shot

Sent in by Brad and Lynn Tierney of Longmont Colo.

Whoo-Hoo!!!

Sprinkle salt, pepper and garlic on chicken wings. Grill wings flipping every 5 – 8 minutes until cooked through. Put wings in a pot with a lid and drizzle Cayenne Habanero Sauce over wings. Cover and shake the wings and sauce.

Serve with celery, carrot sticks and blue cheese or ranch dressing.

Let the feast begin!