Sweet &
Sticky Chicken Editor’s Note:
This recipe is flexible and contains options that are very tasty.
Ingredients
If deep frying:
Coconut oil (for
frying) + a touch of Liquid Lecithin
1½ pounds
boneless, skinless chicken, cut into 1-inch cubes (the original
recipe calls for dark meat, but you can use light)
The Sauce/Maranade
6 oz (half a
can) of frozen orange juice
1 bunch scallions for garnish
The Rice
Black Rice
Instructions Cut up your chicken into small cubes. Mix all the sauce ingredients together and stir well. Marinade the chicken overnight. If you own a “FoodSaver,” then you have to get the FoodSaver Marinator. Put your marinade and chicken in there, vacuum out all the air and you’ll have some tasty chicken to cook in a very short time, though overnight is even better. If you are
barbecuing in the summertime, this marinade is perfect for chicken.
When you are ready to make this recipe, start the black rice (lots of fiber with the antioxidant value of blueberries) first because it takes about 45 minutes cooking time. Here is your basic recipe for black rice: Pour the
amount of black rice you desire into a sauce pan and with some
Celtic Sea Salt and add twice as much water, plus about an eighth of
cup extra per cup. Black rice requires more water and more cooking
time than whole grain rice. Bring it to a rolling boil then simmer
for about half an hour. When you see just a little extra liquid in
your rice, add the hard veggies. In my case, finely chopped carrots.
Keep simmering till you don't see any more liquid, then stir in the
rest of the finely chopped veggies and simmer just a little longer
till there is no water left and the rice begins to stick to the
bottom (that's the only way I know the rice is done). Now,
about your chicken: to deep fry or not to deep fry. You can fry up
your chicken in the marinade, that is one option. It will thicken
and provide a good coating over the chicken. However, some like to
deep fry (using the ingredients above). This is a longer process,
and though we are deep frying in coconut oil (the healthiest way to
deep fry), you’re still going to be subjecting carbohydrates to high
temperature which causes the formation of
acrylamides, a known carcinogen. The worst of the worst are
french-fries.
The only known antidote to acrylamide is chlorophyll
and the best form is Chlorophyllin. Everyone who loves french-fries
and deep frying should be supplementing with chlorophyllin.
Deep
Frying In a plastic
bag, mix the rice flour, almond flour, and arrow root powder (or
just rice flour and arrowroot flour if preferred). This recipe does
not contain wheat or gluten. Put some chicken that’s been marinaded
overnight in, blow into the bag, tighten, and shake it up.
In a small to
medium pot, put enough coconut to maintain about two inches of
depth, minimum. Heat the
coconut and place just a few in at a time, or the whole thing will
turn into a globby mess. At about 350 degrees, it will only take a
minute or two for the breaded chicken to get golden brown. Remove
from the oil and place on a paper towel to drain. At this point,
as soon as a piece on the paper towel cools, try one (or two). They
are delicious. You could easily use them in a chicken salad if you
wanted. Fry up all the
chicken till golden brown. The Final Touches In a frying
pan, pour your sauce and heat it up. When nearly bubbling (it will
start to get thick) add your battered (or unbattered) chicken and
mix it all up into the sauce. When the rice
is finished, make a half inch to inch thick patty on the center of a
plate and ladle over it the chicken and sauce. Decorate with chopped
scallions and enjoy.
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