A tofino chicken recipe that's equal parts naughty and nice.
1/2 cup packed light brown sugar
1/2 cup apple cider vinegar
1/2 cup lemon juice (2 large lemons)
1/2 cup soy sauce
1/4 cup pureed canned chipotle chilies in adobo sauce
1 teaspoon dry mustard
4 cloves garlic, minced
680 grams boneless chicken (thigh, breasts or both), cut into strips, 1 ½ inches thick
1/4 cup almonds
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup hemp seeds
2 tablespoons sesame seeds
Pinch cayenne pepper
1/4 cup unbleached organic flour
1/4 cup butter
1 cup vegetable oil
2 tablespoons salt (optional)
In a large bowl mix together the brown sugar, cider vinegar, lemon juice, soy sauce, chipotle chilies, dry mustard and garlic. Place the chicken in a nonreactive baking dish or bowl, or a sealable plastic bag, and pour the mixture overtop. Cover and refrigerate for at least eight hours, but 24 hours is best.
When you are ready to start cooking, pulse the almonds and seeds in a food processor to chop them until they are the size of breadcrumbs. Transfer them to a large mixing bowl and add the cayenne pepper, mixing by hand to combine, and then the flour, mixing by hand to combine.
In a separate bowl whisk the eggs.
Melt the butter with the oil in a medium-sized frying pan over medium-high heat.
Dip each piece of marinated chicken into the bowl of egg wash then dredge it in the flour mixture. Coat each piece just before you’re going to fry it to keep the crust intact. If you coat the chicken and let it sit before frying, the breading will fall off when you try to turn the pieces in the pan.
Using tongs, carefully place the chicken in the hot frying pan. If you don’t hear a sizzle the temperature is too low and the chicken will absorb too much oil, so turn up the heat. Fry the pieces for three to four minutes then turn and fry for another three to four minutes on the other side, or until golden brown. (If you prefer to deep fry the chicken, submerge the pieces in hot oil, 325 F, for three to four minutes and make sure not to overcrowd the fryer.) Move the pieces around a bit to ensure even cooking. If the chicken is browning quickly and the inside remains underdone, you can move it to a baking sheet and finish it in a 400 F degree oven for four to five minutes.
When the chicken is cooked, remove it from the frying pan and place it on paper towel to soak up any excess oil. If you like it saltier, add the salt now, while the chicken is still hot, so that it sticks.