This is a brilliant Americanized adaptation of an amazingly well known Sichuan Chinese dish. With twice-seared chicken, you get the firm singed breading you’d expect, and the bang bang sauce sprinkle simply makes the whole dish terrific
Bang Bang Sauce is a creamy sauce that’s a little bit sweet and a little bit spicy. It usually contains mayonnaise, sweet chili sauce, and hot sauce.
⅓ cup milk
1 pound boneless, skinless chicken breasts, cut into cubes
¼ cup potato starch
¼ cup flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon shichimi togarashi
oil for frying
¼ cup mayonnaise
2 tablespoons honey
2 tablespoons sweet chili sauce
1 teaspoon gochujang (Korean hot pepper paste)
Step 1 Whisk together milk and egg in a bowl until smooth. Add chicken to egg wash and marinate for 15 minutes. Drain.
Step 2 Combine potato starch, flour, salt, pepper, and ground red pepper in a bowl and transfer into a large resealable bag. Add egg-washed chicken pieces and shake until each piece is completely dredged.
Step 3 Heat oil in a large skillet to 165 degrees C
Step 4 Add chicken pieces into the oil, Fry. Remove to a paper-towel lined plate to drain.
Step 5 Increase oil temperature to 175 degrees. Carefully re-add the first batch of chicken and fry another 90 seconds. Remove to a paper-towel lined plate to drain. Transfer chicken to a medium bowl.
Step 6 Stir mayonnaise, honey, sweet chili sauce, and gochujang together in a small bowl. Toss fried chicken with sauce to coat.
delicate garlic spread prepared salmon with fresh potatoes, asparagus and a flavorful garlic margarine sauce!
Do your days actually feel like a commencement? A few mornings, maybe my alert is trilling, “Five days until Friday night!” It’s an attitude I’m attempting to shake. Why go through almost seven days of potential living wanting to be an alternate day? Since I can’t make each day Saturday, I’ve discovered that pressing in straightforward, however luscious dinners, similar to this simple Garlic Salmon with Lemon Butter, do something amazing for my work day disposition.
Salmon fillet. Minced garlic. Honey. Apple cider vinegar or lemon juice. Salt and pepper.
HOW TO BAKE SALMON IN THE OVEN
Arrange salmon fillets on a lightly greased sheet pan. Prepare the butter sauce. Rub the minced garlic over the salmon fillets and pour the butter mixture over the salmon. Squeeze lemon juice over everything and season with salt and pepper. You should bake salmon in a preheated oven for 15 minutes, or until salmon is cooked through and flakes easily with a fork
Marinade chicken for at least 1 hour. After, place chicken thighs and marinate in cast iron or baking dish and bake for 35-40 minutes or until chicken is cooked thru, make sure to flip the chicken 1-2 times, that way the chicken will be juicy & tender without a dry top.
After flip the chicken on the other side and broil on high for 5 minutes or until a beautiful dark brown color.
This Easy Lemon Butter Salmon recipe makes an elegant and delicious dinner. Seared in a skillet on the stove top and ready in under 20 minutes!
This easy salmon recipe is just great for busy weeknights when you need to make something quick. Cook some rice while the salmon is searing, and your filling dinner is ready in no time. On top of that, you probably have all the ingredients in your pantry to make this delicious dish.
Salmon is my favorite fish, and even though I don’t eat it very often, I always enjoy salmon recipes. I’ve already shared two of my favorite salmon recipes on Cooktoria (Salmon in Roasted Pepper Sauce and Salmon Burgers), so I thought that today we could go back to basics and talk about how to make classic lemon-butter sauce and how to sear salmon. With a few simple tips, your salmon can be perfectly crispy on the outside, moist and tender and flaky on the inside.
LEMON BUTTER SAUCE INGREDIENTS
Lemon Juice. Freshly squeezed lemon juice is the best. You can also add a bit of orange juice for extra flavor.
Butter. You’ll need cold butter, to make sure the sauce is the right consistency.
Parsley. Fresh finely chopped parsley is the way to go.
Garlic. This ingredient is optional. If you are not a garlic fan, feel free to skip it.
Salt & Pepper.
HOW TO MAKE LEMON BUTTER SAUCE
1. In a small skillet or saucepan, bring the lemon juice to a boil. Reduce the heat to low and cook for 3 minutes, stirring occasionally.
2. Reduce the heat to very low and add the cold butter to the lemon juice. Keep stirring, allowing the butter to melt slowly. When the butter is melted halfway, add the parsley, garlic, salt, and pepper. Cook for 1 more minute and remove from the heat.
HOW TO SEAR SALMON
1. Season the salmon fillets with Old Bay Seasoning (or salt and pepper).
2. Heat a large non-stick pan over high with olive oil. Place the fillets in the pan and reduce the heat to medium-low. Do not move the fillets. Allow them to cook for about 5-6 minutes or until well browned and cooked about halfway through. Turn the fillets and cook for about 5 more minutes, or until they reach the desired doneness.*
* NOTE: Cooking time will vary depending on the thickness of the salmon fillets. If you are not sure whether the salmon is cooked, you can use an instant-read thermometer. When the inside of the fish is 140-145°F, your fish is properly cooked.
HOW TO SERVE THIS SALMON
Once your salmon fillets are cooked, transfer them onto a plate and pour a generous amount of Lemon-Butter Sauce on top.
I always suggest using your favorite seasoning when making this easy salmon recipe. You can just season it with salt and pepper, and it will turn out fantastic. I used Old Bay Seasoning because it pairs really well with fish. Some other seasonings you might enjoy are Cajun, Berbere, or All-Purpose Seasoning. I especially like One & Done Seasoning.
HOW TO STORE AND REHEAT THIS SALMON
Once the salmon has been cooked, it can be stored in an airtight container in the refrigerator for up to 2 days. You can keep the lemon-butter sauce separate, or pour it over the salmon. To reheat, just place the salmon together with the sauce on a skillet, and cook on low heat for about 5 minutes, flipping once.
SKINLESS VS. SKIN-ON SALMON
You can use both skinless and skin-on salmon in this recipe. Some people prefer to cook salmon with the skin on. Cooking the salmon this way helps stop the delicate flesh from drying out. Crispy salmon skin can also add a different texture to the dish.
USEFUL TIPS AND TRICKS
Salmon is a delicate fish. When cooking salmon, wait until it’s cooked halfway through before flipping it.
When purchasing fresh salmon, make sure it has a firm texture, moist appearance, and fresh odor. Store it in the coldest part of the refrigerator for up to 2 days before cooking.
If using frozen salmon, make sure you thaw it completely before searing it. Learn how to thaw salmon here: How to Defrost Salmon.
It’s best to let your salmon fillets rest out on the counter for about 30 minutes, until they have come to room temperature. This will help cook the fish evenly.
Use a non-stick skillet to make sure your salmon flips easily.
These tacos are the perfect light (yet filling) dish to ring in the new year with! They’re packed with flavor, made with tons of healthy ingredients, and they’re FAST to whip together. I’ll share my favorite way to make shrimp tacos, but honestly, this shrimp is good enough to stand on its own — the seasoning mix is so delicious (while also remaining easy with few ingredients!)
What Goes In A Shrimp Taco?
While you can load up your taco however you’d like, we’re obsessed with the easy slaw, sauce, and some fresh avocado (or guacamole) in these tacos!
Shrimp: of course this is a given! The shrimp is marinated for a bit in a delicious (easy) seasoning mix and some olive oil. Once it’s cooked, drizzle over fresh lime and it’s ready to go!
Slaw: this slaw is simply shredded green cabbage mixed with the simple cilantro sauce.
CilantroSauce: the sauce is multi-purpose: you’ll toss the slaw with the sauce and then also add a drizzle over the finished tacos. Not only is it easy to make, you can also prep this ahead of time (up to a day in advance).
FreshAvocado/Guacamole: you can make your own quick guacamole or grab some at the store. Otherwise, a few slices of fresh avocado works great too. The avocado gives these tacos a delicious creamy element while keeping them healthy.
Now that we’ve talked about the components of these tacos, let’s talk prep!
How Do You Make Delicious Shrimp?
Making delicious shrimp is all about how you season it and then cook it! This recipe has a killer seasoning mix and below I’m sharing some tips for cooking it.
A few tips for cooking perfect shrimp:
When shrimp is raw the flesh is a grayish color. As it cooks, the protein turns to an opaque whitish pink color. Shrimp cook VERY quickly – about 2-3 minutes per side – so don’t take your eyes off of them while they’re cooking.
The shrimp should curl up into a loose “C” shape when properly cooked. If they have curled up into a tight “O” shape, then the shrimp is most likely overcooked. (An undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape)
Cook the shrimp very last for these tacos so the shrimp don’t dry out while preparing the other components of this dish.
I recommend buying shrimp that’s already been peeled and deveined to make this dish go faster and the prep to be simpler!
If you are using frozen shrimp, make sure to let it completely thaw out before putting over any heat.
How Do You Make Shrimp Tacos?
The nice thing about this recipe is it comes together in 30 minutes or less. That said, if you’re pressed for time you can prep pretty much everything in advance!
Start with making the shrimp: toss together the seasonings and add to the shrimp with some olive oil. This will marinate (minimum 15 minutes) while you prepare everything else. Make Ahead: you can have the shrimp marinating 4-6 hours in advance)
Make cilantro lime sauce: add all the sauce ingredients to a small powerful blender or food processor. Pulse to combine. Make Ahead: you can make this sauce up to a day in advance
Prepare other toppings: toss 1/2 cup of the sauce with shredded cabbage (make it even faster by buying a slaw mix at the store), prep some guacamole or slice an avocado, and char/grill/or warm the tortillas (optional).
Cook shrimp and assemble: the shrimp cooks in minutes in the skillet and then it’s all about assembling: tortilla, slaw, shrimp, avocado/guacamole, and cilantro lime sauce. A squeeze of fresh lime and these are ready to be devoured!
How Do You Make Shrimp Tacos With Mango Salsa?
Shrimp tacos pair beautifully with mango salsa, and these are no exception. This mango salsa is my all time favorite and would be delicious with these tacos. Either serve it on the side or add a spoonful to the top of your taco (omit the guacamole/avocado if you opt to add the salsa!)
While these stand on their own pretty well, here are a couple of quick side dish ideas:
This easy Mexican Rice recipe is soooooo good, I couldn’t stop eating it straight from the pot – and neither could Patrick. It is just the right consistency, flavorful without tasting overpowering and tastes like it came straight from your favorite Mexican restaurant. I guarantee you will be want to serve this Mexican rice with everything or nothing because it is addicting all on it’s own!
WHAT RICE IS BEST FOR MEXICAN RICE?
I highly recommend basmati rice for this easy Mexican Rice recipe for the same reasons I raved about it in my Greek Lemon Rice. Not only does basmati boasts a light nutty flavor but basmati grains are long and slender like other white rices but they cook up lighter and fluffier. The individual grains remain distinct when cooked instead of sticking together which means no more clumpy or mushy rice! Basmati Rice also reheats beautiful because of the distinctive grains so the rice remains just as fluffy on day 2!
MEXICAN RICE RECIPE INGREDIENTS
basmati rice: please use basmati rice for the best results. Other types of rice will likely stick together and can easily get mushy (see above section). Basmati rice is located with all the other rice varieties at your grocery store.
olive oil: use quality olive oil for the best flavor.
onion: 1/2 medium yellow onion will do the trick.
garlic: 3 minced garlic cloves. Use more or less depending on your garlic love.
jalapenos: use 1-3 minced jalapenos depending on how spicy you want it. If you want it even spicier, reserve some of the jalapeno seeds and add them in after you taste the finished Mexican Rice.
chicken broth: please use low sodium broth so we can control the salt.
tomato sauce: one cup is used instead of broth for the signature tomato flavor.
fire roasted tomatoes: boast a wonderful smoky flavor and are sweeter with less acidity than regular diced tomatoes. Most grocery stores carry them but if you can’t find them, then substitute regular diced tomatoes.
canned mild diced green chilies: make sure you purchase mild green chiles – I have accidentally used the hot chilies before and they are HOT! Mild green chiles, however are more tangy than hot so you don’t have to worry about them making your soup spicy.
tomato bouillon: come in cubes or a powder can be found in almost every grocery store for about $2. They are located either next to the chicken bouillon (where I found mine) or in the Mexican food aisle. Tomato bouillon is also delicious added to pastas so I promise it won’t go to waste!
seasonings: ground cumin, chili powder, dried oregano, ground coriander, smoked paprika, and salt round out the flavor profile.
CAN I USE GARLIC POWDER?
You may substitute the fresh garlic with 1 teaspoon garlic powder.
CAN I USE ONION POWDER?
You may substitute the fresh onion with 1 teaspoon onion powder.
DO I HAVE TO ADD JALAPENOS?
Just one jalapeno will add flavor but will not make your Mexican Rice spicy so I don’t suggest omitting. You may, however, substitute the jalapeños with some cayenne pepper or chipotle chile powder to taste.
HOW TO MAKE MEXICAN RICE
Although Mexican Rice is very easy to make there are a few TIPS AND TRICKS to make the best Mexican rice:
Rinse and drain rice thoroughly. This is crucial to remove the extra starch from the rice so it doesn’t cook up sticky and mushy. To rinse, place rice in a fine mesh sieve and thoroughly rinse rice under cool running water until the water runs clear.
Use basmati rice for best results. Other types of rice will likely stick together and can easily get mushy (see above section). Basmati rice is located with all the other rice varieties at your grocery store.
Sauté Rice until toasted. We start by sautéing our onions with our rice for 3 minutes then add our jalapenos and sauté until the rice is toasted. Toasting the rice with the onions and jalapenos not only infuses it with those flavors but helps develop the wonderfully nutty flavor. More importantly, toasting the rice helps the grains keep some of their texture after they are cooked. After toasting your rice, don’t worry that the rice doesn’t look like it’s toasted evenly, we are just looking for some of the rice to be toasted indicating that that the flavor is developed.
Stir in all remaining Rice ingredients. Next, we stir in chicken broth, tomato sauce, fire roasted tomatoes, tomato bouillon cubes, chopped green chilies and all of our seasonings.
Tomato bullion cubes! Tomato bouillon are the secret ingredient to this Restaurant-Style Mexican Rice and are what turns the rice into that characteristic orange color. Tomato bouillon cubes or powder can be found in almost every grocery store for about $2. They are located either next to the chicken bouillon (where I found mine) or in the Mexican food aisle.
Boil until water evaporates. Next, bring the contents to a boil, cover, and reduce heat to LOW. Simmer 12-15 minutes, or until water is evaporated and rice is tender, stirring once at 8 minutes and replacing lid. Once the water is evaporated, the rice still might seem “wet” but this will take care of itself when we replace the lid and let it sit for 10 minutes.
If liquid evaporates before rice is done, then add just a little liquid, keeping in mind that the rice will continue to steam for 10 minutes once it’s removed from heat, so it doesn’t need to be 100% cooked once liquid is gone.
If rice is still wet, don’t worry, it will continue to absorb the 10 minutes while it is steaming. When you remove the lid after 10 minutes, you can let the rice sit an additional 5-10 minutes to dry out.
Add lime juice to taste. Lime is optional but it adds a wonderful fresh, bright pop. You can also omit the lime and let each person customize their own rice if they prefer.
Cilantro to taste. You will notice we use both coriander and cilantro in this Mexican Rice recipe but they actually taste different even though they both come from the cilantro plant. Dried/ground coriander is the seed of the cilantro plant and tastes sweet, warm and toasty while whereas cilantro adds the fresh, fruity citrus punch. If you don’t have coriander on hand you can omit it, I just think it adds a little “something-something” special
EASY MEXICAN RICE ALTERNATIVE
Often, I am lazy when it comes to sides, so if you want to eliminate all chopping and make this Mexican Rice strictly “dump and run” you can use the following substitutions:
Substitute the chopped onion with 1 teaspoon onion powder.
Substitute minced garlic with 1 teaspoon garlic powder.
Substitute minced jalapenos with pinch-1/4 teaspoon cayenne pepper.
HOW TO MAKE MEXICAN RICE IN THE RICE COOKER
You can easily adapt this Mexican Rice recipe for your rice cooker! Simply add all of the ingredients to your rice cooker EXCEPT the olive oil and onions. Omit the olive oil completely and replace the chopped onions with 1 teaspoon onion powder. Cook on the white rice setting.
CAN I PREP MEXICAN RICE AHEAD?
Yes! While this Mexican Rice recipe doesn’t require much prep, you can still prep everything in advance so it can come together in minutes.
Chop aromatics. Chop your onions, garlic and jalapenos and store in separate airtight containers in the fridge.
Measure seasonings. Measure out all of the seasoning and store in a separate airtight container.
Rinse rice. Thoroughly rinse basmati rice and leave it in the strainer to dry.
MEXICAN RICE AND BEANS
You can play around with this Mexican Rice recipe to make it your own whether it’s adding more or less jalapenos, tomato bouillon, cilantro, lime or adding in any sort of veggies.
You can easily turn this Mexican Rice into Mexican Rice and Beans, just like I do with my Cilantro Lime Rice with Black Beans recipe. Simply rinse and drain your beans thoroughly and add them to the pot when you add the chicken broth and simmer away. You can use your favorite beans but I think black beans pair the best with this recipe.
MEXICAN RICE VARIATIONS
You can also add any sorts of veggies to your Mexican Rice. Often Mexican Rice is served with carrots, corn and peas. You will want anywhere from 1-2 cups veggies depending on your personal preference.
Mexican Rice with Carrots: if using fresh carrots, dice them and add to the pot when you add the jalapenos.
Mexican Rice with Corn: if using canned corn, rinse, drain and add to pot with chicken broth.
Mexican Rice with Peas: use thawed, frozen, petite peas (never canned!) and stir them into your rice after it has cooked but before you recover and let sit 10 minutes.
Mexican Rice with Frozen Mixed Vegetables: like the peas, if you use frozen, corn or carrots, stir them into your rice after it has cooked but before you recover and let the pot sit 10 minutes. You can even buy frozen mixed vegetables with corn, peas and carrots for the easiest option.
This Mexican Rice recipe stores beautifully! The extra time allows the flavors to build and meld even further.
Refrigerate: Let Mexican Rice cool to room temperature then transfer to a tightly covered airtight container or to several small containers for meal prep. Store in the refrigerator for 4 to 5 days.
Microwave: For small portions, microwave rice in a microwave safe container with a couple teaspoons water for 60-90 seconds or until warmed through.
Stove: For larger portions, transfer Mexican Rice to a nonstick skillet along with a dash of water or chicken broth. Heat over medium heat, stirring often until warmed through.
HOW TO FREEZE EASY MEXICAN RICE
This easy Mexican Rice can also be frozen:
Let the rice cool completely before transferring to a freezer bag (recommended) or freezer-safe airtight container. If using a bag, squeeze out as much excess air as possible to prevent freezer burn.
Label and freeze for up to 3 months.
Let rice defrost overnight in the refrigerator.
Reheat in the microwave or stove as directed above.
WHAT TO SERVE WITH EASY MEXICAN RICE?
There are so many main dish Mexican staples that all need this easy Mexican Rice recipe! I could list everything in my Mexican Recipes Section, but I’ll spare you and let you look at the photo index yourself. Here are just a few of my favs that pair beautifully with this Mexican Rice:
This Mexican Rice recipe can be served as a simple side or added to all sorts of dishes/ingredients. Let your imagination run wild! Here are a few serving:
Main dish side. Serve Mexican Rice alongside your favorite Mexican protein and let it be the talk of he plate.
Burritos: Layer a burrito size tortilla with Mexican Rice, protein, guacamole, sour cream and lettuce. Serve with additional sour cream and either pico de gallo or homemade salsa.
Wet Burritos: Layer each burrito size tortilla with 1/4 Mexican Rice, 1/4 cup black beans (if using refried beans, layer first), 1 tablespoon sour cream, 1/3 cup chicken/meat, and 2 tablespoons cheese (more or less of each to taste) down the center of the burrito. Roll up tortillas burrito style, and place on lightly greased foil on a baking sheet then lightly brush burritos all over with olive oil. Bake at 400 degrees F for 15 minutes or until lightly golden then remove from oven. Fold sides of foil up around burritos (to keep sauce from escaping) and evenly pour red or green enchilada sauce over burritos then evenly top with one cup cheese. Bake an additional 5 minutes or until cheese is melted. To serve, top burritos with desired toppings.
Stuffed Peppers: Slice the tops off of 6-8 bell peppers and remove the core/seeds inside. Rub the outsides with olive oil and line in a 9×13 baking dish. Combine seasoned ground beef with cooked Mexican Rice and spoon into each pepper. Top with sharp cheddar then tent with foil. Bake until peppers are tender, about 35 minutes. Uncover and bake until cheese is bubbly, 10 minutes more. Serve with sour cream or Mexican crema, cilantro, cotija, etc.
HELPFUL TOOLS TO MAKE MEXICAN RICE RECIPE
Wide Pan: this Le Creuset Braiser is one of my favorite pans! It is wide and shallow and perfect for cooking Mexican Rice or for stove to oven recipes or for large one-skillet dinners.
Garlic press:I use this every single day! It is the ultimate garlic press- it is easy-to-use, easy-to-clean and minces garlic with one squeeze. Unlike other presses, this garlic press has beveled holes that finely cut the clove rather than bruising it, bringing out the best flavor.
Onion chopper: onions make me cry like crazy so I LOVE this onion chopper! It’s made with stainless steel discs for chopping/dicing the hardest vegetables/cheeses with 1 easy motion. It’s also backed by a lifetime warranty– and I can guarantee way less tears!
An easy and flavorful Huli Huli Chicken recipe with homemade pineapple-ginger Huli Huli Sauce and same Hawaiian grilled Huli Huli chicken flavor. Huli Huli Chicken is a Hawaiian grilled chicken dish marinated in signature Huli Huli sauce. It is prepared by barbecuing chicken over wood, continuously turned (huli-ed) and basted with Huli Huli Sauce for moisture and flavor.
My Huli Huli sauce recipe is versatile, lite, and delicious pineapple ginger sauce. Recipe needs only 15 minutes prep because same sauce works triple-duty: 1) As marinade for Huli Huli chicken 2) As mop sauce to baste chicken when grilling, and 3) As sauce to serve on side or drizzle over rice. Huli Huli Sauce is also perfect for stir-fry and as dipping sauce for pot stickers. Special favorite among kids, sauce is Gluten Free. Stays good for up-to 2 weeks, and freeze up-to 6 months.
Also sharing a simple trick to make huli huli chicken taste just like sold in Maui’s rotisserie chicken shops.
So, why wait? Let’s grill some Huli Huli Chicken today!
Huli Huli chicken is Hawaiian grilled chicken dish which is prepared on outdoor wood-fired grills. Chicken is grilled rotisserie style, turned (huli-ed) frequently for extra-crispy charred grilled chicken flavor and basted with huli huli sauce for juicy and moist grilled chicken.
Huli Huli means “turn turn”. To capture the true flavor and texture of Huli Huli chicken, I like to grill chicken skewers instead of whole chicken breast/thigh. “Chicken Skewers” is my secret weapon to make the perfect Hawaiian Huli Huli chicken at home. The same texture, same flavor with the same mouth-watering aromatic grilled chicken aroma. Yumm!
Here is why chicken skewers are a better choice:
Chicken Skewers are easy to turn multiple times to make perfect huli-ed chicken.
These cook quickly and pick up nice char from the grill.
Diced chicken marinates faster and has more surface area to absorb extra flavor from the amazing huli huli sauce.
That said, you can cook whole chicken breast, thigh or even a whole chicken if you prefer. Just don’t forget to turn chicken a few times and baste generously with huli huli sauce for the delicious charred, sweet and umami huli chicken flavor.
Huli Huli!!! 🙂
HULI HULI SAUCE:
This recipe for Huli Huli Sauce is so amazingly flavorful, you will fall in love. Even the aroma of chicken grilled with sauce is outstanding. I clearly remember the day I made Huli Huli chicken on the grill.. My next door neighbors came knocking on our door to know what are we grilling. It is THAT good!
My husband’s and I both felt like transported to Hawaiian BBQ Chicken stand of local count fair!
Huli Huli sauce is like lightened-up pineapple flavored Teriyaki Sauce. It is not thick or too sweet sauce but has right balance of sweet, sour and heat. The thin consistency and pineapple flavor make this the perfect stir-fry sauce and marinade. I also love to use it for yakisoba noodles stir-fry, and as sauce over rice. For all these useful ways to use sauce, I always make a big batch of Huli Huli marinade. Make once, use many times!! Sauce is good in refrigerator for up-to 2 weeks.
The ingredients for Huli Huli Sauce are easy to find pantry-ingredients. Pineapple juice, soy sauce, ginger, garlic, mustard, sherry vinegar, sesame oil, sugar and sriracha. It is amazing how much depth of flavor these simple ingredients add to marinating chicken. I bet if you try once, you will not prefer to buy the store bought Huli Huli sauce ever again. Make at home, guys! It is easy and also budget-friendly.
To make Hawaiian Huli Huli sauce, I mix together pineapple juice, soy sauce, ginger, garlic, mustard, sherry vinegar, sesame oil, sugar and sriracha. For more bold flavor, it is important to use grated ginger and garlic instead of crushed. I also use low-sodium gluten free Tamari Soy Sauce instead of regular soy sauce. Tamari is my personal preference. You can, by all means, use regular soy sauce. Only note that regular soy sauce may not be gluten free and adjust additional salt in sauce as per taste.
Thick Glistening Dipping Sauce: You can also transform extra reserved sauce to a glistening thick dipping sauce. Also works great drizzled over rice, or fries.
In sauce pan, add reserved huli huli sauce and simmer on low.
When sauce is warm, take out 2 tbsp in a small bowl, add 1 tsp corn starch. Mix well so there are no lumps. Add back to simmering sauce and mix well.
Heat until sauce is thick enough to coat back of a spoon. Let cool down before serving.
HOW LONG TO MARINATE HULI HULI CHICKEN?
1. Whole Chicken Breast – I recommend to marinate whole chicken bread or thigh for at-least 4 hours, up-to 8 hours (overnight). 2. Skewer Chicken – Bit size chicken kabobs have more surface area to absorb marinade faster. So, I recommend to marinate for at-least 30 minutes to 1 hour. 3. Whole Chicken – If you planning to grill a whole rotisserie chicken marinated in huli huli sauce. I recommend marinating a day before for more flavor throughout.
WHAT TO SERVE WITH HULI HULI CHICKEN?
I love to serve Huli Huli Chicken with:
Seasoned White Rice
Grilled vegetables such as bell pepper, red onion, zucchini.
Huli Huli sauce can be made 2 weeks in advance. A day before grilling, slice and marinate chicken (whole breast). For other cuts of chicken check the marinating time above in how long to marinate huli huli chicken section.
This Huli Huli chicken recipe can also be frozen. When the chicken marinade is done, put the chicken and marinade together in a freezer-safe bag. Mix the two together. Freeze. When ready to grill, let defrost for at least an hour to let the marinade soak in. Grill/cook as normal.
Huli Huli Chicken is great potluck dish. Prepare marinade, dice chicken. Add to a food-safe container with lid. Leave to marinate in a cooler. Grill fresh chicken when guest arrive. You can also grill whole chicken breasts instead of kabobs.
Friends, nothing says Summer like Hawaiian Huli Huli Chicken grilling on an outdoor grill.
Even if you not planning to cook chicken tonight? I recommend making the sauce. Serve with snacks as dipping sauce. Don’t forget to save some to make huli-huli chicken later.
Oh, when grilling chicken, don’t forget to turn (huli huli) and baste chicken with sauce as much as possible.
Red Velvet Cake. The ravishing dark red shading attracts you.
At that point you get into the taste. I need to admit. I never had Red Velvet cake as a kid. It was the shading. A Blood red. What’s more, nobody ever tried to reveal to me it was a chocolate enhanced cake. I had no clue. Truly. It wasn’t until I made my own Red Velvet Cake for my little girl’s birthday and tasted the hitter.
At the point when we initially made Cake Batter Fudge, the children went insane. They adored it and fired thinking of the multitude of extraordinary flavors that could be made. Basically if there’s a cake blend flavor for it, you can transform it into fudge. There is a touch of changing for each flavor included yet the outcome is..well you can see the outcomes, exquisite! Furthermore, tastes much the same as the cake, yet in fudge structure.
3 cups Red Velvet cake blend
2 cups powdered sugar
10 tablespoons margarine, cubed
5 tablespoons milk
3/4 cup white chocolate chips
Sprinkles for beautifying
Filter together cake blend and powdered sugar in an enormous microwaveable bowl. Add cubed margarine and milk, no compelling reason to mix. Microwave on high for 2 minutes.
Promptly eliminate from microwave and mix until all mixed and rich. Mix in chocolate chips ensuring they totally dissolve in. Press fudge into a gently lubed 8×8 dish, add sprinkles on top if utilizing and refrigerate until set, around 2 hours. Cut into squares and appreciate.
8 ounces great semisweet chocolate, broken into pieces
2 teaspoons canola oil, partitioned
½ teaspoon peppermint remove, isolated
8 ounces excellent white chocolate, broken into pieces
25 peppermint confections, squashed
Daintily oil a 9×9 inch container and line with waxed paper, streamlining wrinkles; put in a safe spot.
Spot the semisweet chocolate and 1 teaspoon of the canola oil in the highest point of a twofold evaporator over scarcely stewing water, mixing habitually and scratching down the sides with an elastic spatula to stay away from burning. At the point when the chocolate is softened, mix in 1/4 teaspoon of the peppermint remove. Empty the liquefied chocolate into the readied container, and spread uniformly over the lower part of the skillet. Sprinkle half of the squashed peppermints over the chocolate layer. Refrigerate until totally solidified, around 60 minutes.
Spot the white chocolate and the excess 1 teaspoon canola oil in the highest point of a twofold heater over scarcely stewing water, mixing every now and again and scratching down the sides with an elastic spatula to stay away from singing. At the point when the chocolate is liquefied, mix in the excess 1/4 teaspoon peppermint remove. Pour the white chocolate straightforwardly over the semisweet chocolate layer; spread equally. Sprinkle the leftover squashed candy over the top and delicately press in. Refrigerate until totally solidified. Eliminate from dish; break into little pieces to serve.