the quest for perfect stir fry, part two
Rome wasn't built by one man in one day, and likewise, the quest for a perfect Hotchkiss meal could never be a one-man, one-day effort. Today, chef Wylie Warchol (Colgate Men's Lax ‘27 and resident of the great city of Boise) and I spent our lunch period cooking up the first iteration of our Hotchkiss stirfry fried chicken. Not everything came out perfectly, but we made do with what we had, and the taste did not dissapoint.
No cornflakes were available today. We did have egg, though, and we had a similar cereal: Special K.
I know, I know. Just hear us out.
Ingredients:
2 cups of special K cereal, crushed into small pieces
2 eggs, beaten
2 cups of chicken (pre-cooked, unseasoned)
Honey
Sweet chili sauce
Dip each chicken piece in egg, and then cover fully in special K cereal by dipping and pressing firmly; repeat twice for each piece
Heat oil in a wok over medium heat
Once oil is heated, place chicken into wok
Drizzle in a liberal amount of honey and mix
Drizzle in a liberal amount of sweet chili sauce and mix
Cook until pieces are browned and crispy
Serve; can be placed in a wrap with pickles if desired.
I'd give this recipe a solid 8/10; there's work to do, but it was pretty great already. In future iterations, we'll be attempting to attach the cereal more firmly to the chicken.
For now, if you have a recipe you want to submit, a review you want to see, or if you wanna chat food with either of today's esteemed chefs, you can find me on Instagram @chasedob and Wylie @wyliewarchol.