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Chicken Confidential: Great Easy-to-Make Recipes

August 20, 2017 | by

Including sushi chicken, cashew chicken and beer-battered chicken strips with potato waffles.

Potato Waffles and Beer-Battered Chicken Strips with Truffle Garlic Aioli

Recipe By Ruchele Honig


Potato Waffles:

  • 1 medium onion, grated
  • 4 eggs
  • 1/2 cup oil
  • salt, to taste
  • pepper, to taste
  • 5 potatoes, grated

Truffle Garlic Aioli:

  • 1/2 cup mayonnaise
  • 2 tablespoons truffle oil
  • 2 tablespoons lemon juice
  • 1 teaspoon sea salt
  • 2 cloves garlic, minced


  • 1 and 1/2 pounds boneless, skinless chicken breast, cut into finger-sized strips
  • 1 and 1/2 cups flour
  • 1 and 1/2 cups beer
  • 1 egg
  • Salt, to taste
  • Pepper, to taste
  • Paprika, to taste

To Coat and Fry the Chicken Strips:

Whisk together beer, egg, and spices. Dip chicken strips in the beer mixture and shake off the excess. Coat each strip with flour. Fry the strips.

To Prepare the Potato Waffles:

Mix together all ingredients. Drain the liquid. Grease a waffle iron. Place mixture in iron and bake until crispy.

For the Truffle Garlic Aioli:

Mix all ingredients together in a bowl.

Makes 4 servings.

Chicken and Mushrooms

Recipe By Michal Frischman



  • 4 boneless, skinless chicken breasts, cut into 1-in. (2- and- 1/2-cm.) pieces
  • 6 ounces (170 grams) cremini mushrooms, halved
  • salt, to taste
  • pepper, to taste
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon ground ginger
  • canola oil, for frying


  • 4-6 cloves garlic, crushed
  • 4 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 2 tablespoons brown sugar
  • 2 tablespoons teriyaki sauce
  • 2 tablespoons mirin

To Prepare the Chicken:

In a small bowl, combine the sauce ingredients and set aside. Brown mushrooms in a large frying pan sprayed with cooking spray, and season with salt and pepper. Remove from the frying pan and set aside. Combine flour, garlic powder, ginger, and half a teaspoon of salt, and toss with the chicken in a large resealable plastic bag until the chicken is coated. Using the same frying pan, add about one tablespoon of oil and cook the chicken in batches until all sides are browned and they’re cooked through. You may need more oil midway. Once all the chicken is done, put all the chicken back into the pan, add the mushrooms back in, and pour in the sauce. Let the sauce come to a bubble and thicken, about five minutes.


You can substitute cooking sherry for the mirin.

Makes 6 servings.

Sushi Chicken

Recipe By Esty Wolbe


  • 1 and 1/2 cups sushi rice; prepared according to package directions and cooled
  • 10 boneless, skinless chicken thighs (pargiot)
  • 10 wide slices pastrami
  • 2-3 tablespoons mayonnaise
  • 1 cup flavored bread crumbs or cornflake crumbs
  • cooking spray

To Prepare the Sushi Chicken:

Preheat oven to 400°F. Working with one piece at a time, lay out the chicken on a work surface and place a slice of pastrami along the center. Trim pastrami lengthwise as needed. Use three tablespoons of sushi rice to make a log the same length as the chicken and pastrami, then place it legnthwise in the center of the pastrami slice. Carefully roll up the chicken around the rice and pastrami and place in a parchment lined baking pan, seam side down. Repeat with remaining ingredients. Coat the sushi chicken rolls lightly with mayonnaise, and then roll in crumbs to coat all sides well. Return to baking pan and spray the top with cooking spray. Bake for 45 to 60 minutes. When ready to serve, slice into sushi-like pieces and drizzle with spicy mayo.

Makes 5 servings.

Cashew Chicken

Recipe By Raizy Fried


Main Ingredients:

  • 1 tablespoon soy sauce
  • 1 tablespoon apple juice
  • 1 tablespoon cornstarch
  • 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, crushed
  • 1 medium yellow onion, chopped
  • 1 green bell pepper, diced
  • salt, to taste
  • pepper, to taste
  • 1/2 cup cashews, salted and roasted


  • 2 tablespoons soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon apple juice
  • 1 teaspoon sesame oil
  • 1 teaspoon chili sauce

To Prepare the Chicken:

These are great served over fluffy white rice.

Stir together soy sauce, apple juice, and cornstarch in a medium-sized bowl until the cornstarch is dissolved. Add the chicken and toss to coat. Let stand at room temperature for about 15 minutes. Meanwhile, combine all sauce ingredients in a small bowl and mix. Heat a wok or large skillet over high heat. Add vegetable oil and garlic and cook for about half a minute. Add marinated chicken cubs and stir-fry for about two minutes, until chicken is no longer pink on the outside (although not fully cooked). Add the onions and peppers and stir-fry until fragrant, about two minutes. Pour in your prepared sauce and stir to coat the chicken fully. Let cook for about four minutes over medium heat to thicken and allow the chicken to cook through fully. Season with salt and pepper, and then stir in the cashews and serve.


In this recipe, I substituted the ideal Chinese rice wine with apple juice. Although rice wine will definitely result in a more authentic version of the dish, I wanted to use ingredients that are simpler to get your hands on. You can certainly use an equal quantity of Chinese rice wine in place of the apple juice, if you have it.

Makes 4 serving.

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