Oven fried chicken with honey garlic sauce

My adaptation of this recipe: https://cafedelites.com/oven-fried-chicken-with-broccoli-honey-garlic-sauce/ 

For The Chicken:
6 boneless chicken thighs 
Bowl 1:
1/2 cup all-purpose flour
Bowl 2
2 large eggs
2 tablespoons milk
1 teaspoon garlic powder or granules
1/2 teaspoon salt (or to taste)
1 teaspoon paprika (sweet or smoky)
Bowl 3
2 cups Panko breadcrumbs
1/3 cup vegetable oil
2 tablespoons chopped fresh parsley leaves, to serve

For The Honey Garlic Sauce:

• 1/2 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar(or white or apple cider) optional**
• 2-3 cloves garlic crushed 
• 2 teaspoons cornstarch mixed with 2 tablespoons water

INSTRUCTIONS

• Preheat oven to 200°C. Line a baking sheet with baking / parchment paper or spray a nonstick tray with cooking oil spray; set aside.
• Cut chicken thighs into at least 3 pieces.
  Set up a work station with 3 shallow bowls. To one bowl, add the flour and set aside. In the second bowl, whisk together eggs, milk, garlic powder,  salt and paprika. In the third bowl, mix the Panko with the vegetable oil.
• Working one by one, evenly coat the chicken in the flour, then dip into the egg mixture, then dredge in the Panko mixture, pressing to coat. Place onto prepared baking sheet and repeat with remaining chicken thighs.
• Lightly spray each chicken thigh over the top with cooking oil spray. Bake for 25 minutes, or until golden brown. Check one of the thicker pieces to make sure it's cooked through.
• While the chicken is in the oven, prepare the Honey Garlic Sauce:In a small saucepan, combine honey soy sauce, vinegar (if using) and garlic. Bring to a simmer over medium heat, and quickly reduce heat to low. Pour the prepared cornstarch mixture into the saucepan and stir through until sauce thickens (about 2 minutes). Set aside and allow to cool.
  Serve immediately with the honey garlic sauce, rice and steamed broccoli or other vegetables.
  
  

Chicken Shawarma, Noodle rice and Salad with special sauce

 Chicken Shawarma 

Derived from RecipeTinEats and Thomasina Miers

Combine marinade mix in a bag and add chicken thighs (boneless or bone-in); Marinate for at leats a couple of hours. Then put chicken on the bbq or bake/grill at high temp in the oven.  Slice up after cooking for easy serving.

Marinade: 

• 1 large garlic clove crushed
• ▢ 1 tbsp ground coriander
• ▢ 1 tbsp ground cumin
• ▢ 1 tbsp ground cardamon
• ▢ 1 tsp chipotle powder
• ▢ 1 tsp smoked paprika
• ▢ 2 tsp salt
• ▢ Black pepper
• ▢ 2 tbsp lemon juice
• ▢ 3 tbsp olive oil
• 
  

Noodle rice 

Using a heavy bottomed pot with a lid, fry approx 1/4 cup vermicelli noodles in a small amount of oil until browned.  Add 3/4 cup basmati rice and stir until all covered in oil.  Add 2 cups chicken or veg bouillon. Reduce heat to low, and cook without stirring until rice is ready. 

Special sauce 

From Thomasina Miers

Combine in a clean jam jar and shake well:

a few spoonfuls of yogurt
1 garlic clove, crushed
½ tsp flaky sea salt
20g tahini
1 tsp honey
50-100ml extra-virgin olive oil
Juice of 1 lemon

Adjust to taste. Pour over salad, chicken etc.

The Best and Easiest Turkish Carrot Salad

 

We've been making this for a couple of years. Not the most aesthetic salad ever, but such a tasty addition to summer mezze. 

Original recipe here. 

Grate 4-5 carrots. Saute in olive oil. Cool. Combine with 1 clove crushed garlic and as much thick greek yogurt as you like.