chi tea tree oil

FOOD COURT BOURBON CHICKEN SKEWERS

Bourbon Chicken is a popular dish often found at mall food courts or Asian takeout restaurants. Surprisingly, it contains no bourbon and doesn’t taste like it either. The name actually comes from Bourbon Street in New Orleans, where this flavorful chicken dish was originally created.

INGREDIENTS

  • 2 lbs chicken tenders (thighs or breasts can be used as alternatives)
  • 1 heaping teaspoon grated garlic
  • 1 heaping teaspoon grated ginger
  • 3/4 teaspoon crushed red pepper flakes
  • 1/4 cup apple juice
  • 1/3 cup light brown sugar
  • 2 tablespoons ketchup (or Sriracha ketchup; reduce red pepper flakes if using spicy ketchup)
  • 1 tablespoon cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce
  • 2 teaspoons cornstarch (make a slurry by mixing with 1–2 teaspoons water until smooth)
  • Sesame seeds (for garnish)

INSTRUCTIONS

  • Prepare the Sauce: In a saucepan over medium-low heat, combine all sauce ingredients except the cornstarch slurry. Bring the mixture to a gentle boil. Gradually whisk in the cornstarch slurry, allowing the sauce to thicken. Turn off the heat and let it cool for about 10 minutes.
  • Marinate the Chicken: Cut the chicken into 3-inch pieces and place them in a zip-top bag or bowl. Add 1/3 cup of the cooled sauce to the chicken, ensuring it coats all sides.
  • Separate the Sauce: Divide the remaining sauce into two portions: one for basting the uncooked chicken and another for basting the cooked chicken and drizzling later. This prevents cross-contamination.
  • Skewer the Chicken: Thread the chicken pieces onto skewers, packing them together tightly. This recipe makes approximately six large skewers.
  • Air Fryer Cooking: Preheat the air fryer if required by your model. Place a few skewers in the air fryer and cook for 12–15 minutes, flipping and basting with sauce every 4 minutes until the internal temperature reaches 165°F.

NOTES

  • For Wooden Skewers: Soak them in water for at least 30 minutes before cooking to prevent burning.
  • Preheating: Adjust for your air fryer model as needed.

OVEN PREPARATION

  • Preheat the oven to 450°F.
  • Arrange the chicken skewers on a foil-lined baking sheet. Cook for 14 minutes, flipping halfway through and basting with sauce several times.
  • Switch to broil for an additional 2 minutes to achieve a golden brown finish and bubbly sauce.
  • Remove from the oven, baste one final time, and sprinkle with sesame seeds.

GRILL PREPARATION

  • Preheat the grill to medium-high heat.
  • Place the skewers directly over the heat, cooking for 5–6 minutes per side while basting with butter throughout.
  • Once cooked, baste again with sauce and garnish with sesame seeds before serving.

AUTHENTIC KHAO SOI CHIANG MAI NOODLES

This traditional Khao Soi Curry from Chiang Mai is a flavorful dish from Northern Thailand. It combines a rich, creamy coconut milk broth with tender chicken and soft egg noodles, making it both comforting and easy to enjoy.

WHAT IS KHAO SOI?

Khao Soi is a flavorful Thai dish, particularly popular in Chiang Mai, featuring tender chicken in a creamy coconut curry noodle soup. The curry is made with coconut milk and a distinctive red paste that gives it a rich, aromatic taste. Traditionally, the dish is topped with crispy noodles, pickled mustard greens, and chilies for an added kick and texture. Although it’s not typically found as street food, Khao Soi can be enjoyed in food courts or restaurants. If you’re craving Thai cuisine, this delicious dish is a must-try!

INGREDIENTS

For the Khao Soi Curry

  • 1 pound wonton or egg noodles (dried or fresh, available at Asian grocery stores)
  • Vegetable oil (or avocado, canola, or coconut oil for deep frying the noodles)
  • Khao Soi curry paste (adjust the amount based on your desired spice level)
  • 1.5 pounds chicken drumsticks (chicken thighs work well too)
  • 14 ounces coconut milk (1 can)
  • 3 cups low or no-salt stock
  • 2.5 tablespoons soy sauce
  • 1.5 tablespoons fish sauce
  • 1.5 tablespoons sugar (palm sugar or brown sugar preferred)

For the Khao Soi Paste

  • 2-10 dried chilies (adjust for spice level)
  • 1 teaspoon salt
  • 3 ½ tablespoons fresh turmeric (or 1.5 tablespoons powdered turmeric)
  • 3 brown cardamom pods (or 1 teaspoon powdered cardamom)
  • 1 tablespoon coriander seeds (or 2 teaspoons powdered coriander)
  • 1 tablespoon curry powder
  • 2.5 ounces shallot (finely chopped)
  • 1 tablespoon garlic (finely chopped)
  • 2 tablespoons fresh ginger (finely chopped)
  • 1 tablespoon water
  • 1.5 teaspoons shrimp paste

INSTRUCTIONS

FRY THE NOODLES

  • Heat enough oil in a medium saucepan for deep frying. Once the oil is hot, add a handful of noodles and fry them until golden brown (this should only take a few seconds).
  • The noodles will puff up quickly, so use a wire-mesh skimmer to remove them and place them on a paper towel-lined plate to drain. Repeat with remaining noodles.

PREPARE THE KHAO SOI NOODLES

  • Cook the noodles for the curry according to the package instructions. Once cooked, set them aside for the curry broth.

MAKE THE KHAO SOI PASTE

Combine all the paste ingredients in a food processor. Blitz until smooth, creating your Khao Soi paste.

COOK THE COCONUT MILK AND PASTE

  • In a large stock pot or Dutch oven, heat the thick, creamy part of the coconut milk (about ⅓ cup) on medium-high heat.
  • Cook it until the oil begins to separate and bubble, about 2 minutes.
  • Add the curry paste and stir, forming a rich, creamy yellow/orange sauce.

MAKE THE BROTH

  • Add the remaining coconut milk and stock to the pot, stirring to combine.
  • Add the chicken, lower the heat to medium, cover, and simmer for 20 minutes, stirring occasionally.

SEASON AND FINISH

  • Add the fish sauce, soy sauce, and sugar to the broth. Stir well and cook for an additional 2-3 minutes. Taste the broth and adjust seasoning as needed.

NOTES

When using store-bought pickled mustard greens, taste them before using. Some brands can be too salty or sour. Rinse or use less if necessary, and soak in cold water for 1-2 minutes to mellow out the flavor. After draining, chop them into small pieces.

  • The crispy noodles can be stored in an airtight container for up to 2 weeks in a dry pantry.
  • To ensure a smooth Khao Soi paste, always use a food processor.
  • You can make the Khao Soi paste a few days ahead to save time.
  • Adjust the heat level by varying the amount of curry paste used.