baked chicken thighs

 

Easy Baked Boneless Skinless Chicken Thighs

Servings: 4 servings

Prep Time: 5minutes mins

Cook Time: 30minutes mins

Total Time: 35minutes mins

Ingredients 

• 4-6 Chicken Thighs, boneless, skinless
• 2 Tablespoons Olive Oil
• 1 teaspoon Kosher Salt
• 1 teaspoon Smoked Paprika
• 1/4 teaspoon Ground Mustard
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Italian Seasoning
• 1 Red Onion, small, sliced thin

Instructions

• Heat oven to 475 degrees.
• Rub the chicken with a little olive oil, front and back.
  2 Tablespoons Olive Oil,4-6 Chicken Thighs
• Drizzle a teaspoon of oil in an 8x8" baking dish. Sprinkle half of the onions into the baking pan.
  1 Red Onion
• In a small bowl, mix the seasonings together and then rub all over the chicken. Place in the pan and top with the remaining onions.
  1 teaspoon Kosher Salt,1 teaspoon Smoked Paprika,1/4 teaspoon Ground Mustard,1 teaspoon Garlic Powder,1 teaspoon Onion Powder,1/2 teaspoon Ground Cumin,1/2 teaspoon Italian Seasoning
• Add a tiny drizzle of oil and slide the pan into the oven.
• Heat for 5 minutes then turn down to 350 for 20-25 minutes. Turn the heat to broil and allow to cook until the onions start to char and the tops of the chicken brown and bubble (about 2-3 minutes).
• Remove from the oven for 5 minutes, tented with foil. Serve with onions and juices.
• 
  

Gochujang onion biscuits

 400 deg

360g + 2T flour

4 t baking powder

1 T salt

1 T sugar

1/4 t baking soda

1 c butter frozen then grated

1.25 c buttermilk with 2T gochujang dropped in

sliced scallions

1. Toss all dry to mix (including onion)

2. Add butter and toss to coat butter with dry mix

3. Add buttermilk and mix/press to start dough

4. Dump on surface and shape to 2" tall square. Cut into quarters and stack (add crumbles into stacks)

5. Roll/press to a 1.5" tall square. Cut into quarters and stack

6. Roll/press to 1" tall square. Cut in half and wrap in saran to chill in fridge at least 30min (can freeze)

7. Cut into 1" squares. Brush with buttermilk, sprinkle scallions and flaky salt

8. Bake 23-25 min

flank steak

 375 deg oven

s and p steak

in oven safe pan on high heat

sear 2 min each side

transfer over 12-15 min

pan fried chicken thighs

 Pan-fried Chicken Thighs (煎雞扒) 

https://www.madewithlau.com/recipes/pan-fried-chicken-thighs

Master this easy chicken recipe for a quick, satisfying meal any time of day!

• Prep Time: 25 min
• Total Time: 40 min
• Yield: 4 servings

Ingredients

Main Ingredients

• 17 oz chicken thigh
• 0.50 red onion or any vegetable
• 0.50 white onion
• 3 clove garlic
• 3 tbsp cornstarch
• 2 tbsp oil

Marinade

• 1 tbsp Kikkoman® Oyster Sauce (

  Amazon​

  )
• 1 tbsp Kikkoman® Soy Sauce (

  Amazon

  )
• 1 tbsp cooking wine (

  Shaoxing or any other kind of cooking wine

  )
• 1 tsp salt
• 1 tsp sugar
• 0.50 tsp white pepper
• 2 tbsp cornstarch
• 0.50 oz ginger

Miscellaneous

• 1 tbsp cooking wine
• 0.50 tsp garlic salt

Step 1 - Prepare marinade

Combine oyster sauce (1 tbsp), light soy sauce (1 tbsp), cooking wine (1 tbsp), salt (1 tsp), sugar (1 tsp), white pepper (0.50 tsp), and cornstarch (2 tbsp) in a small bowl.

Mince the ginger (0.50 oz) and add it to the bowl. Stir to combine.

Step 2 - Cut aromatics

Cut the white onion (0.50 ) and the red onion (0.50 ) into slices.

Mince the garlic (3 clove).

Step 3 - Debone & trim chicken

Optionally, debone the chicken (17 oz), and trim the skin and excess fat. To remove the bone, angle your knife towards it and slice down both sides. When the bone is more exposed, pull it up vertically and slice around it to release it from the flesh.

Slice through the thicker parts of the flesh for even cooking.

Step 4 - Marinate chicken

Dry each piece of chicken with a paper towel, then place them into the bowl of marinade. Coat each piece thoroughly, then set aside for about 10 minutes.

When they’ve finished marinating, spread an even layer of cornstarch (3 tbsp) on a plate, and thoroughly coat the thighs with a thin layer of cornstarch. Gently shake off excess cornstarch.

Step 5 - Pan-fry chicken

Heat a skillet or flat-bottomed wok on high heat. Once it’s hot, add oil (2 tbsp).

When the oil’s shimmering, turn the heat to medium-low, and place each piece of the chicken skin-side down. Cook until golden brown, or about 2-3 minutes.

Flip the chicken over and cook the other side until it’s also golden brown, or about 5-6 minutes.

When both sides are beautifully golden brown, flip all the pieces back to the skin side and cook for another 1-2 minutes to make it crispy.

Step 6 - Add aromatics & final seasoning

Make some room by pushing the chicken to the sides of the pan. Add the minced garlic to the now-vacated middle of the pan, and cook until fragrant, or 10 seconds.

Add the sliced onion and spread it out in the pan as you cook until that’s also fragrant, or 20 seconds.

Pour cooking wine (1 tbsp) into the pan and immediately cover with the lid.

Turn the heat to high to reduce the sauce down. Cook covered like this for 30-40 seconds.

Uncover the pan and sprinkle garlic salt (0.50 tsp) over the chicken for a final touch of seasoning. Give everything a quick mix to distribute. Plate and enjoy!

pickled red onion

Ingredients

• 2 small red onions
• 2 cups white vinegar
• 2 cups water
• 1/3 cup cane sugar
• 2 tablespoons sea salt

• Thinly slice the onions (it's helpful to use a mandoline), and divide the onions between 2 (16-ounce) jars or 3 (10-ounce) jars. Place the garlic and peppercorns in each jar, if using
• Heat the vinegar, water, sugar, and salt in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Let cool and pour over the onions. Set aside to cool to room temperature, then store the onions in the fridge.
• Your pickled onions will be ready to eat once they're bright pink and tender - about 1 hour for very thinly sliced onions, or overnight for thicker sliced onions. They will keep in the fridge for up to 2 weeks.

 

red sauce

 Tomato sauce:

2 tablespoons olive oil

1 large shallot, minced

1 large garlic clove, minced

1/2 teaspoon crushed red pepper flakes

1 (28-ounce) can San Marzano crushed tomatoes

1 tablespoon minced fresh thyme leaves

Kosher salt and freshly ground black pepper

1 cup torn fresh basil leaves

1/2 cup freshly grated Parmigiano-Reggiano cheese

1 recipe Fresh Pasta Dough (recipe included), rolled into semi-thin sheets (second thinnest setting on

pasta roller) and cut into 1/3-inch wide ribbons

_______

1. To make tomato sauce: To a large skillet set over medium heat, add oil. When oil is shimmering, add shallot and cook until

softened, about 3 minutes. Add the garlic and pepper flakes; cook until fragrant, about 1 minute. Stir in the tomatoes and thyme

and simmer until the sauce comes together and thickens, about 10 minutes. Taste and adjust seasoning with salt and pepper.

Reduce heat to low, cover, and keep warm.

salsa

 

• 1– 14 oz can diced tomatoes
• 1– 10 oz can original Ro-tel
• 1/2 or 1 small/med red onion, roughly chopped
• 1 clove garlic, peeled and smashed
• 1/2–1 jalapeno, seeded or not (depends on how spicy you like it)
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/4 teaspoon ground cumin
• small to medium size handful of cilantro, washed
• juice of 1 lime