Andy Cooks

$100 Shein Gift Card Giveaway 👉 https://tinyurl.com/sheingiveawayyy Ingredients First marinade - 2 whole chickens, cut into 10 pieces each - knob ginger, grated - 4 garlic cloves, grated - 1.5 tsp salt - 1 tsp fresh ground black pepper Korean fried chicken sauce - 1 tbsp peanut oil - 6 tbsp Gochujang - 6 tbsp tomato ketchup - 3 tbsp hot honey - 6 cloves garlic, crushed - 2 tbsp rice wine vinegar (or apple cider) - 0.5 tbsp salt - 2 tbsp soy sauce - 4 tbsp water Dredge and frying - marinated chicken from the first step - 3L peanut oil - 3 eggs - 1.5 cups potato starch - 1.5 cups flour - spring onions and sesame seeds for garnish Method 1. In a large mixing bowl, combine the chicken, grated ginger, grated garlic, salt and black pepper. Mix well, cover with cling wrap and let marinate in the fridge for at least 1 hour. 2. To make the Korean fried chicken sauce, in a small saucepan over medium heat, add peanut oil and garlic and sauté for 2-3 minutes. Then, add gochujang, tomato ketchup, hot honey, rice wine vinegar, salt, soy sauce and water. Stir well and cook for 5 minutes until slightly thickened. Set aside. 3. In a deep fryer or heavy bottom pot, heat peanut oil to 175°C/347°F. 4. Dredge marinated chicken by adding the eggs and flour to the bowl of marinated chicken and mix well. 5. Place the chicken into the hot oil and fry for 8-10 minutes until lightly brown and crispy. Remove from oil and drain on a wire rack or paper towel. 6. Heat peanut oil to 190°C/375°F. Fry chicken again for 5-6 minutes until cooked through. Remove from oil and drain on a wire rack or paper towel. 7. In a large mixing bowl, add double-fried chicken and Korean fried chicken sauce. Toss well. 8. Garnish with sesame seeds and chopped spring onions. Serve with rice, cucumber salad and kimchi on the side.

urry Laksa is a delicious, fragrant, umami-filled dish from South East Asia that ticks all the boxes. Now, with this recipe, you’ll be able to cook it at home and satisfy all those rich soup noodle desires. Enjoy!

Download Easy Recipes 👉 https://linktr.ee/HomeFoodRecipes $100 Shein Gift Card Giveaway 👉 https://tinyurl.com/sheingiveawayyy

🔪🔪🔪 https://linktr.ee/HomeFoodRecipes 🔪🔪🔪 $100 Shein Gift Card Giveaway 👉 https://tinyurl.com/sheingiveawayyy Nashville Hot Chicken Serves: 4-6 Prep time: 20min (plus 24 hours marinade) Cook time: 40min Ingredients - 1 whole chicken, cut into 2 halves (or 1kg tenders, or both) - around 30g (1.05 oz) salt in total - ground black pepper, around 12g (0.42 oz) total - garlic powder, around 6g (0.21 oz) total - cayenne pepper, around 20g (0.70 oz) total (more if you want it spicier) - brown sugar, around 12g (0.42 oz) in total - 600ml (20 fl oz) buttermilk - 40ml (1.4 fl oz) hot sauce (vinegar-based like Tabasco) - 2 eggs - 200g (7 oz) lard (or beef tallow or rendered bacon fat) - 180g (6.3 oz) flour - 3L (101 fl oz) peanut oil for frying - Sliced white bread, pickles, and fries to serve Spice Lists: Buttermilk marinade - 2 tsp salt, 1 tsp ground black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper Flour - 2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1 tsp cayenne pepper Spicy oil - 8 tsp cayenne pepper, 3 tsp brown sugar, 3 tsp ground black pepper, 3 tsp smoked paprika Method 1. Start by marinating the chicken. In a large bowl, mix together the buttermilk, hot sauce, 200ml water, eggs, and the buttermilk marinade spice list. Then add your chicken and refrigerate for 12-24 hours. 2. For the coating, mix together the flour and the flour spice list. Remove the marinated chicken from the buttermilk, coat well in the seasoned flour, and leave for 20 minutes to hydrate and get as much flour stuck to the chicken as possible. 3. To cook the chicken halves, preheat your oil to 140°C (284°F). Cook in small batches to avoid overcrowding. Cook each half for 16 minutes, then remove and place onto a wire rack to cool for 20-30 minutes. 4. For the spicy oil, heat the lard in a small pot to 160°C (320°F). Place the spicy oil spice list in a heatproof bowl. Carefully pour the hot lard over the spices, stir well, and keep nearby for when your chicken comes out of the fryer. 5. Increase the oil temperature to 165°C (329°F) and continue to cook your chicken halves for 6-7 minutes or until golden brown. Remove from the oil, place onto a wire rack, and immediately brush liberally with the spicy oil. 6. If cooking tenders, cook them at 165°C (329°F) for 6-7 minutes, then follow the same procedure as with the chicken halves. 7. Serve the spicy fried chicken on sliced white bread with pickles on top and fries on the side. 8. Enjoy!

🔪🔪🔪 https://linktr.ee/HomeFoodRecipes 🔪🔪🔪 Fresh ingredients combined together always create a beautiful dish. We have a wonderful sandwich for you with steak🥩 and cheese🧀 fried over the fire🔥 This recipe also includes a delicious pesto sauce. We have a little surprise for you inside the bread, but you will see it for yourself. sit back and enjoy.

Ingredients - 2kg (4.4 lbs) Beef short rib meat (Oyster blade, cheeks, and chuck are all good alternatives) - 6 dried Ancho chillies, cut with seeds removed - 4 dried Guajillo chillies, cut with seeds removed - 4 dried chipotle chilli morita chillies - 2 plum tomatoes - 1 white onion, diced - 5 cloves garlic, smashed - 3 tbsp peanut oil - 1 cinnamon stick - 2 bay leaves - 8 peppercorns - 2 whole cloves - 1 tsp cumin seeds - 1 tsp dried thyme - 1 tsp dried oregano - 50ml (approx. 3.4 tbsp) apple cider vinegar - 500ml (approx. 2.1 cups) beef stock - salt, to taste To serve - diced white onion - coriander (cilantro) - oaxaca Cheese or Mozzarella cheese - fresh Corn tortillas - limes 1. Begin by seasoning the beef generously with salt and set aside. 2. Place your dried chillies in boiling water. Once the chillies are added, turn off the heat. 3. Simmer the chillies for 10 minutes. During the last 2 minutes of simmering, introduce the tomatoes. 4. Transfer the chillies and tomatoes from the water, along with the garlic and onion, to a blender. Add just enough of the chilli water to facilitate a smooth blend. 5. In a large pot (with a lid), warm the peanut oil and brown the beef thoroughly. Once browned, set the beef aside. 6. In the same pot, cook the blended chilli mixture for 6-7 minutes on medium heat. 7. Reintroduce the beef to the pot, then add the spices (contained in a cheese cloth pouch), beef stock, and vinegar. 8. Allow to simmer for 3-4 hours on a very low heat until the meat is tender and falls off the bone. If using a pressure cooker, cook for 45 minutes once at pressure. 9. After cooking, let the meat rest in the sauce with the heat off for about an hour. 10. Proceed to shred the beef and set aside the sauce for later use. 11. For serving, immerse a corn tortilla in the reserved sauce, then place it on a medium-hot frying pan. 12. Layer the tortilla with shredded beef, mozzarella cheese, diced onion, and coriander. 13. Fold the tortilla in half and toast both sides. Serve with an additional helping of the braising sauce and a lime wedge.