GLUTEN FREE BROWN RICE SYRUP RECIPES

More about "gluten free brown rice syrup recipes"

FRIED CHICKEN THIGHS WITH SPICY SLAW | GLUTEN-FREE FRIED ...

Fried Chicken Thighs With Spicy Slaw | Gluten-Free Fried ... image

Michael Symon shares his "flour-free" (gluten-free) fried chicken that's so crunchy, your next-door neighbors might hear you eating!

Provided by Michael Symon

Number Of Ingredients 23

Ingredients

2 tablespoons rice vinegar
1 teaspoon grated fresh ginger
1 teaspoon raw honey
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 cup thinly sliced red cabbage
½ cup grated carrot
1 small jalapeno
seeded and thinly sliced
1 scallion
thinly sliced
1 tablespoon white sesame seeds
¾ cup cornstarch
1 ½ teaspoons baking powder
4 boneless
skinless chicken thighs
Peanut oil
for frying
¼ cup rice flour
1 teaspoon ground turmeric
½ teaspoon smoked paprika
2 tablespoons vodka
1/3 cup water or seltzer

Steps:

In a large bowl, whisk to combine the vinegar, ginger, honey, and olive oil
Season with a pinch of salt and a twist of pepper
Add the cabbage, carrot, jalapeno, and scallion and toss to combine
Add the sesame seeds and refrigerate the slaw until needed
In a gallon-size zip-top bag, add ½ cup of the cornstarch, 1 teaspoon of the baking powder, and a pinch of salt and shake to blend
Season both sides of the chicken with a few pinches of salt and twists of pepper
Dredge the chicken thighs in the cornstarch, making sure to coat all sides well
Shake off the excess
Place the chicken on a wire rack set in a sheet pan and refrigerate, uncovered, at least 2 hours and up to overnight
Pour 4 inches of peanut oil in a deep fryer or deep heavy-bottomed pot
Set over medium-high heat and heat oil to 360°F
In a large bowl, combine the rice flour, turmeric, remaining ¼ cup cornstarch, remaining ½ teaspoon baking powder, the paprika, and a pinch of salt and whisk to blend
Add the vodka and water or seltzer and stir until no lumps remain
Let stand for 1 minute
When the oil is hot, dip the chicken into the batter and allow the excess to drip off
Carefully add it to the oil and cook until lightly golden brown and crispy, about 6 minutes
Remove using a slotted spoon and drain on a plate lined with paper towels
Season with a few pinches of salt
Serve immediately with the slaw

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