Friday, August 9, 2013

Hakka Chicken

Re-wind to August 2012 - last year.

My brother-in-law was just a day or two away from moving to Spain. He had to go ahead of his family to procure a home, vehicle, and various other requirements that the government of that country needed to have met. Then the would grant visas to his wife and children.

He was in the city just for a few days - selling the van, tying up a few loose ends, and waiting for his flight.

Let's celebrate this momentous occasion.  Let's go out for dinner. Indian food? YES!!! Let's go to Taste of India.

We ordered rice, naan (pronounced 'naaaaaaaaaaan' - like when you say aaaaaaa for the doctor, not Nan - the name some people use for their Grandmother), and various delicious dishes with veggies and meat.

The "Hakka" portion of the menu caught our attention and I remembered a columnist on CBC talking about this delicious blend of Indian and Chinese cuisines. We were intrigued. We ordered the chicken.

It was amazing. Incredible. DE-Lish-OUS!!!

My newest favourite dish and something I craved from the moment I finished licking the sauce off the plate. I used naan, by the way, not my tongue.

I was instantly addicted.

I need to eat this again. Yes, need. Soon. Like... tomorrow. And the next day. And the next.

How can I make this at home? It is too good... and A Taste of India is too far away to make this a daily order.

RECIPE: Hakka Chicken

chicken wings
madras curry powder (the yellowish curry powder)

sweet chilli sauce


> in a bowl large enough to accommodate all the wings, mix oil, garlic powder, and madras curry powder (I know I have not put quantities here - that is because some will like it more garlicky, others more curried, and the third lot will realize that cayenne is magic in this recipe)

> the idea is to thoroughly coat the chicken wings in the curry oil

> now line a rimmed cookie sheet with foil so the foil goes over all the edges and put parchment paper over that; this will save you from the wings sticking to the cookie sheet and makes clean-up super simple

> here us where a slight deviation occurs and you can do this one of two ways

A> bake the wings at 400°F or 205°C for about 40 minutes or until they are 84°C or 180°F internal temperature

A> pour the sweet chilli sauce into a clean bowl, then the chicken wings on top; I use about 1/2 to 1 cup

A> toss the wings in the sweet chilli sauce and enjoy 


B> bake the wings for 30 minutes, toss them in the sweet chilli sauce, and finish baking them to sticky perfection

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