CHICKEN DIPPING SAUCES RECIPES RECIPES
TOP SECRET RECIPES | BENIHANA DIPPING SAUCES RECIPE
The origin of the name of this chain of Japanese steakhouses dates back to 1935. that's when founder Rocky Aokis father, Yunosuke Aoki, opened a small coffee shop in Japan and named it "Benihana" after a wild red flower that grew near the front door of his shop. Next time you're at Benihana, look carefully and you'll notice that bright red flower has been incorporated into the restaurants logo. With most of the cooking performed before your eyes on an open hibachi grill, Benihana maintains a much smaller kitchen than most restaurants, allowing practically the entire restaurant to become productive, money-generating dining space. The limited space behind the scenes is for storage, office and dressing rooms, and a small preparation area for non-cooked items like these sauces. These sauces will go well with a variety of Asian dishes and can be frozen in sealed containers for weeks at a time. If it's the Benihana Chicken and Steak you crave, you can find my clone recipe here. Source: "Top Secret Restaurant Recipes" by Todd Wilbur.
Provided by Todd Wilbur
Total Time 5 minutes0S
Prep Time 2 minutes30S
Cook Time 2 minutes30S
Number Of Ingredients 12
Nutrition Facts : Calories 10 calories
CHICKEN TENDERS WITH DIPPING SAUCES – RECIPE CHAMPIONS
Provided by Recipe Champions
Prep Time 20 minutes
Cook Time 10 minutes
Yield 6 tenders
Number Of Ingredients 32
Steps:
- Heat oil to 375ºF.
- In a large bowl, combine the flour, salt, garlic and onion powder, paprika and black pepper. In another bowl, combine the eggs with water and hot sauce.
- Pat the chicken as dry as possible. Add chicken to the egg mixture and then into the flour (keep one had wet and one hand dry). Try to press the flour mixture into the chicken (this will help with the dredge). Then repeat this process again on the coated chicken to complete the double dredge.
- Add chicken to the hot oil and fry for exactly 5 minutes. Take the chicken out and set aside making sure to immediately salt the chicken when it comes out of the fryer.
- In a food processor or blender, combine the mayo, sour cream, chopped parsley, chives, onion powder and dill. Pulse a few times and then blend for about 30 seconds until a creamy sauce consistency is achieved. Set aside for later.
- Combine the basil, parmesan and garlic in a food processor. Pulse until everything is combined. Add olive oil and blend well until the sauce comes together (about 2 minutes). Set aside for later.
- In a bowl, combine mayonnaise, ketchup, worcestershire sauce, garlic salt and black pepper. Mix well and set aside for later.
- In a bowl, combine dijon mustard with honey, mayonnaise and red wine vinegar. Mix well and set aside for later.
- Combine chipotles in adobo sauce with ketchup and the ballpark mustard. Mix well and enjoy with your tenders and other sauces!
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