Real Texas Chicken Diablo Part 3 Recipe Video

In this multi part series video Chef Ramona Werst shares her recipe for Real Texas Chicken Diablo and how to make it.

Summary

Preparation Time15 MinCooking Time30 Min
Ready In45 MinDifficulty LevelEasy
Health IndexJust EnjoyServings4
CuisineCourse
TasteFeel
MethodMain Ingredient
Interest Group

Ingredients

 Chicken breast4 Medium
 Garlic3 Teapoon
 Serrano peppers2 Teaspoon
 Jalapeno peppers2 Teaspoon
 Garlic pepper1 Teaspoon
 Garlic salt1 Teaspoon
 Red chilli flakes1 Teaspoon
 Black pepper1 Teaspoon, freshly ground
 Eggs5 Large, the whites seperated and beaten till frothy
 Corn starch500 Gram
 Chilli oil1 Cup (16 tbs)
 Oil2 Cup (32 tbs)
 White onion1 Cup (16 tbs), minced
 Green onion1 Cup (16 tbs), minced

Directions

GETTING READY
1. Mince the garlic.
2. Mince the white onions.
3. Mince the green onions.
4. Beat the egg whites, until they are frothy.
5. In a deep bowl, mix the garlic, Serrano peppers, jalapeno peppers, white onions, green onions, garlic salt, garlic peppers, red pepper flakes and black pepper together.
6. Spread the cornstarch in a plate.

MAKING
7. Dip the chicken breasts in the egg white. Coat them with the cornstarch.
8. Dust off the excess cornstarch and lay the chicken breasts in a plate.
9. In a non stick frying skillet, heat 1 cups of oil and fry the chicken breasts, on medium heat. Cook them for 3 to 5 minutes on each side.
10. In a fresh frying skillet, heat the chilli oil, on medium heat and fry the green onion-garlic mixture. Add some garlic salt to taste. Stir continuously, to prevent the onions from getting browned.
11. Add the fried chicken breasts and mix well, to coat with the chilli oil and onions. Cook until the chicken is done.

SERVING
12. Serve the Chicken Diablo, with some Spanish rice, guacamole and Jalapeno Peas for an avante’ grade real Texas fusion meal.
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