Here’s the first installment of Aurora and Travis Cook. We met doing a cookbook photo shoot for Sara Moulton, bonded over espresso soda, coined the phrase “Donkey!,” and realized we were destined to produce cooking shows featuring the best of our mutual culinary talent.
2 large boneless chicken breasts
1 tablespoon minced garlic
1 tablespoon minced ginger
3 tablespoon teriyaki soy (Soy Vay Veri Veri Teriyaki is a great brand)
2 tablespoon soy sauce
1 tablespoon siracha
1 tablespoon chili oil (spicy-I used Chiu Chow Chili Oil )
1 tablespoon sweet chili sauce
1 tablespoon honey
flour (about 1 1/2 cups)
egg wash (2 eggs mixed with 1 tablespoon water)
panko bread crumbs (about 1 1/2 cups)
2 tablespoon pepper flakes
salt and pepper to taste
canola oil for frying
2 scallions (thinly sliced) to garnish
Begin by cutting your chicken breasts into finger sized strips. Set your pieces on a parchment lined tray to allow them to dry. Mix the ingredients for your wing sauce in a separate bowl.
Create bowls for standard breading procedure: one for your egg wash another for your flour and a separate bowl for your panko and chili flakes. Season each bowl with salt and pepper. Dredge your chicken pieces in flour and then the egg wash and finally coat them in the panko/chile mix and set back on your tray.
Pour a half an inch of canola oil into a large saute pan and turn your heat to high. Once chicken fingers lightly sizzle once touching the oil, begin laying your chicken pieces in the saute pan. Cook till medium gold about 1-2min per side, then turn.
Remove the chicken pieces to a paper towel and pour out remaining oil. Add your chicken wing sauce to your saute pan, return to medium heat and add your boneless wings. Turn to coat all sides.
Plate your boneless wings and top with sliced scallions.
Enjoy! And don’t forget to check back for more easy and fun recipes and VIDEOS to spice up your life and make entertaining a blast!
About your Chefs:
Travis Healy is a CIA graduate has worked in restaurants across the country and currently resides in Manhattan. He is currently freelancing in the private chef world. His interests range from locally obtainable food to blues harmonica. Travis has a passion about the culinary world and wants to learn as much as he can from new experiences and adventures in the vast world of food.
Aurora Nessly is an ICE graduate who works as a private chef, host, and model throughout NYC. More info is available on her website.