Best Fusion Chicken Recipes

CHICKEN ADOBO WITH NOODLES FILIPINO-MEXICAN FUSION

Steps:

• Heat olive oil in a large pot over medium heat. Cook chicken thighs in hot oil until no longer pink on the outside, 1 to 2 minutes per side. Add onion and continue to cook until the onion is translucent, 5 to 7 minutes. Stir garlic into the chicken mixture; cook and stir until fragrant, about 1 minute. Add vinegar, soy sauce, cumin, and bay leaves to the pot. Stir tomato paste and chipotle paste into the liquid in the pot.
• Bring the mixture to a simmer and cook until the chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir arrowroot powder into the liquid at the bottom of the pot; continue cooking until the liquid thickens, about 5 minutes.
• Bring a large pot of lightly salted water to a boil. Cook rice noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 4 minutes; drain. Ladle sauce and chicken over the noodles to serve.

BAKED CHICKEN DRUMSTICKS (ASIAN FUSION)

Steps:

• Place chicken drumsticks in a tall or wide pot. Pour in peaches with juice, hoisin sauce, barbeque sauce, ginger, and garlic. Mix with your hands until well blended. Transfer to the refrigerator to marinate, 30 minutes to 4 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread chicken drumsticks in a baking pan; cover with aluminum foil.
• Bake in the preheated oven until an instant-read thermometer inserted near the bone reads 165 degrees F (74 degrees C), about 30 minutes.

THAI-ITALIAN FUSION - SWEET CHILE CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place crust on baking sheet.
• Spread Thai chile sauce over crust; top with chicken, baby corn, bamboo shoots, red bell pepper, and mozzarella cheese. Brush exposed pizza dough with egg yolk.
• Bake in preheated oven until cheese is bubbly and crust is shiny golden brown, about 15 minutes. Remove from oven and top with bean sprouts, cilantro, and green onions.

FUSION CHICKEN

Steps:

• Heat the olive oil in a skillet over medium heat. Place the chicken strips in the skillet, and sprinkle with the red wine vinegar. Season with 1/2 the pepper, 1/2 the oregano, 1/2 the garlic powder, and 1/2 the nutmeg. Cook 5 minutes, turn, and season with remaining pepper, oregano, garlic powder, and nutmeg.
• Place the cilantro, onion, and apples over the chicken in the skillet. Cover, and continue cooking 5 minutes, until chicken juices run clear and apples are slightly tender.
• Place the tomatillo salsa in a bowl, and cook in the microwave 2 minutes on High, or until heated through. Serve over the cooked chicken and apples.

MEXICAN THAI FUSION CHICKEN

Steps:

• Combine ancho chile, soy sauce, brown sugar, lemon grass, ground turmeric, and ground allspice together in a large resealable bag; add chicken and shake until coated. Refrigerate and marinate chicken for at least 1 hour.
• Transfer chicken to a skillet and cook over medium heat until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

KOREAN FUSION CHICKEN BURRITO

Steps:

• Preheat oven to 360 degrees F (182 degrees C).
• Stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
• Wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
• While the tortillas warm, heat vegetable oil in a skillet. Cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
• Spread 1/2 teaspoon butter over one side of each warm tortilla. Divide chicken between the tortillas. Top chicken with equal portions of the cilantro, kimchi, Cheddar cheese, and salsa.
• Fold opposing ends of each tortilla toward one another to partially cover the filling. Pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.

FUSION CHICKEN

Steps:

• In small bowl, combine water, hoisin sauce, preserves, sugar, and soy sauce.
• Grate 1 tsp.
• of orange rind and add to hiosin mixture; set aside.
• Peel and coarsely chop oranges, removing seeds.
• In bowl, toss oranges and cilantro and set aside.
• Cook chicken in large skillet in hot oil over medium heat for 5-7 minutes, until chicken is browned; drain.
• Pour hoisin mixture over chicken, bring to boil, then reduce heat and simmer, uncovered, about 8-10 min, or until chicken is tender and no longer pink.
• Remove chicken from skillet.
• Boil sauce gently, uncovered, about 5 minutes, or until reduced to 1/3 cup.
• Return chicken to skillet and heat through, turning once to coat with sauce.
• Serve with sauce spooned over top, orange mixture alongside chicken, and sprinkle of sesame seed, if desired.

FUSION GRILLED CHICKEN THIGHS

Steps:

• 1. Combine dressing and sauce.
• 2. Add chicken and marinate overnight.
• 3. Bake at 375 degrees for 50 minutes.

GRILLED FUSION CHICKEN

Steps:

• 1. Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes. 2. Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total. 3. In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side. Note: Nutritional analysis is per serving. Nutritional Information Calories: 383 (68% from fat) Protein: 28g Fat: 29g (sat 7.7) Carbohydrate: 1.5g Fiber: 0.1g Sodium: 498mg Cholesterol: 95mg Janet Hubbard, Santa Rosa, CA, Sunset, AUGUST 2006

V'S FUSION NACHOS WITH KOREAN CHICKEN

Steps:

• In a medium bowl, combine chicken and Korean Chicken Marinade. Mix well to coat. Heat a medium skillet over medium-high heat; add 2 tablespoons of canola oil. Pan fry chicken until cooked through, stirring occasionally, about 8 to 10 minutes. Remove from heat.
• Preheat the oven to 400 degrees F.
• Take half of the chips and divide them between four oven-safe plates, placing the chips in a single layer. Sprinkle 1/2 cup Mexican pinto beans over the chips on each plate. Using half of the shredded Mexican blend cheese, distribute cheese evenly over the chips, making sure each chip has some cheese (no naked chips here). Divide the remaining chips among the plates, placing the second layer in a pile in the center on top of each plate to build a small mountain. Sprinkle the remaining beans and cheese evenly over the chips (remember, no naked chips!). Bake until cheese in the center of the first layer is fully melted, about 15 minutes. While cheese is melting, in a small bowl, mix sweet onion, green onion, cilantro, and lime juice; set aside. Use an oven mitt to remove nachos from oven, and place plates on a heat-safe surface. Sprinkle the onion mixture, cooked Korean chicken, and tomatoes evenly on top of nachos.
• In a medium bowl, whisk together rice wine vinegar, soy sauce, chili-garlic paste, and 1/3 cup canola oil. Add green and red cabbage, and toss until well coated. When you remove cabbage from the bowl, shake excess marinade off and place a handful of cabbage in the center of each plate of nachos, letting it cascade down over the chips. Top your nacho mountains with a dollop each of sour cream and guacamole. Sprinkle with sesame seeds. Serve with your favorite salsa if using. Remember to have plenty of napkins-you'll need 'em!
• Place soy sauce, gochujang, garlic, ginger, onion, pear, green onion, sesame oil, brown sugar, and sesame seeds in a blender and blend until smooth. Chill until ready to use.
• Place pinto beans, cumin, garlic powder, white onion and salt into a large pot. Add water to pot until all ingredients are completely immersed. Cover pot with lid, bring water to a boil, then remove the lid and reduce heat to medium. Stir frequently. If the water level drops below the top of the beans, add more water to cover beans. Cook for about 1 hour or until beans are soft. Cool any beans you're not using immediately before refrigerating them in an airtight container.

FUSION GRILLED CHICKEN

Steps:

• Combine dressing and sauce.
• Add chicken and marinate overnight.
• Grill over hot coals about 10 minutes per side.

FUSION CHICKEN TIKKA PIZZA

Steps:

• Dust chicken with cayenne until there is a light coating on both pieces.
• Heat oil in a cast iron grill pan over medium-high heat. Cook chicken pieces in the hot pan until slightly charred and no longer pink in the centers, 7 to 10 minutes. Remove from heat and set aside.
• Preheat the oven to 375 degrees F (190 degrees C).
• Ladle tikka sauce evenly over both pieces of naan. Place chicken, onion, and cilantro evenly onto each pizza and top each with white Cheddar cheese.
• Bake in the preheated oven until golden and toasted, about 10 minutes, checking often to prevent burning. Serve.

MIDDLE-EASTERN FUSION CHICKEN TACOS WITH GREEN ONION RELISH

Steps:

• taco shells: prepare as per directions on packaging
• marinade: combine green onion, regular onion, chilis (to taste), salt, pepper, and olive oil.
• cut chicken into 1'' wide chicken strips.
• combine chicken and marinade thoroughly; refrigerate for 4-6 hours.
• heat skillet to high. lightly grease with splash olive oil. separate the chicken pieces from the marinade, and fry in the skillet - leave face down to get really good color before turning; cook until white throughout - set aside cooked chicken.
• in the same hot skillet, add in your marinade (liquid and all) - allow liquid to fully cook out; onions will become dark/blackened. *cook well as this was in contact with raw chicken* - set aside; this is your relish.
• in a separate bowl combine parsley (finely chopped), finely chopped tomato, finely chopped onion (to taste), and a pinch of salt, pepper, and 1 tsp olive oil - mix thoroughly and set aside your "herb salad".
• assemble tacos in the following order: chicken, green onion relish, herb salad. no further seasoning or sauces necessary.

JOE'S FUSION CHICKEN PAD THAI

Steps:

• Bring a large pot of water to a boil.
• Season chicken with salt and black pepper; set aside.
• Whisk sugar, cayenne pepper, white wine vinegar, fish sauce, and peanut butter together in a bowl.
• Coat the inside of a large skillet or wok with olive oil and place over high heat.
• Cook and stir chicken in the hot oil just until the meat is white outside but still pink inside, about 3 minutes.
• Remove chicken and set aside in a bowl.
• Lower the heat under the skillet to medium-low. Cook and stir garlic in the skillet until it becomes translucent, 1 to 2 minutes.
• Cook and stir eggs into garlic until loosely cooked, 2 to 3 minutes.
• Pour peanut sauce into the garlic and eggs, and stir to combine. Bring sauce to a simmer.
• Stir rice noodles into the boiling water. Cook until noodles are still slightly tough, about 5 minutes.
• Drain the noodles.
• Return chicken to the skillet with eggs and sauce. Simmer until chicken is no longer pink in the center and the juices run clear, stirring frequently, 5 to 8 more minutes.
• Stir bean sprouts, rice noodles. and beef broth into the skillet. Bring to a simmer, and cook until noodles are tender and most of the broth has been absorbed, about 10 minutes.
• Sprinkle with green onions to serve..