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Stir-Fried Chicken with Ketchup
We were never regular readers of Mark Bittman's pieces in the New York Times, but good friends of ours were, so
we felt obligated to pay attention to his list of 25 "favorites." This entry struck us as worth trying. And, then,
trying again. And, then, making a recurring part of our offerings at Carol Place.
| 1 1/2 lb. boneless chicken, preferably thighs |
1/2 c. flour |
| 4 T. canola or corn oil |
salt and freshly ground black pepper to taste |
| 2 T. garlic, thinly sliced |
1/4 t. cayenne pepper |
| 1 c. ketchup |
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- Brine the chicken parts for at least 1 hour.
Remove the chicken parts from the brine, pat them dry with paper towels. Cut the chicken into 1/2- to 1-inch chunks.
- Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably
nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
- When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes
total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
- Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring,
about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly.
- Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.
4 servings
Source: Mark Bittman, New York Times, May 12, 2004
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