Kopy Kat Recipes - Y

YJ's Snack Bar Garlicky Deep-fried Chicken

12 cups corn oil, for deep frying
3/4 cup egg whites
4 quarters skinless chicken, boned and cut into 1/2-inch pieces
Garlic salt
Freshly ground black pepper
3 cups cornstarch

Garlic Mixture:
4 tablespoons minced garlic
1 teaspoon minced yellow onion
3/4 tablespoon minced green onion
Pinch dried crushed red pepper
Freshly ground black pepper
1/2 minced serrano pepper
1/2 minced jalapeno pepper
Pinch garlic salt
Pinch garlic powder

1/2 cup hot chili oil, divided
2 tablespoons sesame oil, divided
2 cups freshly chopped green onions
Pinch garlic salt

In a Dutch oven or deep-fryer heat oil to 375 degrees. In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute.

Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch.

Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook.

Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes.

For the Garlic Mixture: In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine. Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat.

Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown.

Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken. Makes 4 servings

Yacht Club Inn Chocolate Cheesecake

Nut Crust:
1 cup finely chopped almonds
2 tbs. sugar
3 tbs. melted butter

Cheesecake:
5 oz semiweet chocolate
5 oz milk chocolate
2 tbs butter
1/3 cup amaretto
2- 8 oz pkgs. cream cheese
2 large eggs
1/3 cup sugar
1 cup sour cream

Preheat oven to 350 degrees. Put almonds in bottom of 9" spring form pan. Sprinkle sugar over nuts. Pour in melted butter. Use a fork to mix nuts, sugar, and butter. Press crust into bottom of pan. Bake 15-20 minutes until crust is lightly brwoned. Lower oven to 325 degrees.

Put chocolate, butter, and Amaretto in top of double boiler. Cook over hot water until chocolate is melted and it can be stirred with a wire whisk. Cut cream cheese into 8 pieces and place in work bowl of food processor fitted with the steel blade. Proces on and off until cheese is softened. Add the eggs and process to mix. Add sugar and process 5-10 seconds. Scrape down sides of bowl.

Add sour cream. Proces slightly. With motor running, pour melted chocolate mixture in the feed tube. Process 10-15 seconds. Scrape sides and bottom of work bowl. Process another 5 seconds. Pour mixture into precooked crust in spring form pan.

Bake 45 minute in 325 degree oven. Turn oven off and prop door open 3-4 inches. Allow cheesecake to sit in oven for two hours. Remove and cool to room temperature before serving. (Refrigerate to store up to one week. Freezes well too).

To Serve: Use processor to whip 1/2 cup cream until stiff. Spread over top of cheesecake. Puree one package of frozen raspberries. If desired, run through food mill to remove seeds. Add 2 tbs. Amaretto. Cut cheesecake into 16 pieces and place on individual plates. Put 1 tbs. whipped cream on top. Pour 1-2 tablespoons raspberry sauce over each serving.