Fondue With Chicken: A Tasty Twist On A Classic

Fondue is a fun and social way to eat, and chicken is a versatile meat that can be cooked in a fondue pot in a few different ways. You can cook chicken in hot oil, broth, or even bake it in the oven and dip it in cheese. There are many recipes for chicken fondue, and it can be a great way to get your family or guests involved in the cooking process.

Chicken fondue in hot oil

Preparation:

Firstly, ensure you have the right equipment. Use a stainless steel or cast-iron fondue pot for hot oil, as other types of fondue pots may crack under high heat and pose a safety hazard. You will also need a burner to maintain a high enough temperature. Tea candles will not suffice.

For the oil, use peanut or canola oil, or opt for rendered duck fat, avocado oil, rice bran oil, or coconut oil, all of which have higher smoke points. Avoid olive oil, as it has a low smoke point and a strong flavour.

For the chicken, use skinless and boneless chicken breasts, and cut them into 2.5 cm cubes (1-inch cubes). In one bowl, mix breadcrumbs, Parmesan cheese, garlic powder, chili pepper, basil, oregano, and salt and pepper. In another bowl, beat some eggs. Coat each piece of chicken with the egg, then roll it in the breadcrumb mixture. Place the breaded chicken pieces on a clean plate covered with a paper towel and refrigerate until it's fondue time.

Cooking:

Ensure the fondue pot is positioned appropriately and won't need to be moved. Fill the pot with oil, but do not overfill it – only fill it about two-thirds full. Hot oil can get splashed, so this is an important safety precaution. Turn on the burner and heat the oil to 180-190°C (350-375°F).

When the oil is at the right temperature, cook the chicken pieces for a minute or two. Then, let the meat cool off before dipping it into your chosen sauce. Enjoy, but remember – no double-dipping!

Safety:

Hot oil can be dangerous, so it's crucial to prioritise safety. If children are present, supervise them at all times and keep them safe from the fondue pot to prevent burns or spills. Keep the area around the fondue pot clean and clear of anything flammable, and have a fire extinguisher nearby.

Serving Suggestions:

You can serve chicken fondue in hot oil with a variety of dipping sauces. For a creamy cucumber sauce, mix cream cheese, cucumber, onion, and spices. You can also serve with sweet and sour sauce or a selection of herbs and spices, such as chopped chives, parsley, cilantro, or paprika.

If you want to avoid double-dipping, set up individual dip containers or use fondue plates with compartments, like Swissmar Fondue Plates. You can also serve chicken fondue with a side of vegetables, such as mushrooms, bell peppers, carrots, or broccoli.

Chicken fondue in broth

Ingredients

For the broth:

• Chicken broth (about 4 cups for two people)
• Fresh ginger (1 tbsp grated)
• Green onions (2, sliced)
• Garlic cloves (2, crushed)
• Black peppercorns
• Salt to taste

For the fondue:

• Boneless, skinless chicken breasts
• Vegetables of your choice (e.g. bell peppers, carrots, broccoli, mushrooms)
• Dipping sauces (e.g. creamy cucumber sauce, sweet-and-sour sauce)

Instructions

• Prepare the broth by combining the chicken broth, grated ginger, sliced green onions, crushed garlic cloves, and peppercorns in a large saucepan.
• Bring the mixture to a simmer over medium heat, then remove it from the heat and let it stand for about 30 minutes to infuse the flavours.
• Strain the broth to remove the solids, then season with salt to taste.
• Transfer the seasoned broth to a metal fondue pot and keep it hot. You can use a burner to maintain a high enough temperature.
• Cut the chicken into bite-sized cubes or thin slices, and keep it refrigerated until you're ready to start cooking.
• Cut your chosen vegetables into bite-sized pieces.
• Using skewers or long-handled fondue forks, spear the chicken and vegetables, and cook them in the hot broth for a few minutes until the chicken is cooked through.
• Remove the cooked food from the skewers or forks with a plate fork, and enjoy with your choice of dipping sauces!

Tips:

• If you're making this for a group, it's a good idea to keep extra broth on hand, as it evaporates quickly.
• Be careful not to overfill your fondue pot, and avoid moving it once it's filled with hot broth.
• If you have different types of meat, keep them on separate plates to avoid cross-contamination.
• Don't be afraid to add vegetables as additional dippers! Just make sure they're cut into bite-sized pieces that won't easily fall off the fork.
• For a healthier option, make your own chicken broth to control the amount of sodium.

So, there you have it! A delicious and fun way to enjoy chicken fondue in broth.

Chicken stock fondue

Ingredients

• Boneless chicken breasts, cubed
• Boneless beef sirloin, cubed
• Tuna or halibut fillets, cubed
• Carrots, sliced
• Chinese cabbage, chopped
• White potatoes, whole
• Green snap peas
• Chicken stock
• Marinade: lemon juice, sesame oil, ginger, garlic, chilli powder, pepper, peanut oil, soy sauce
• Dipping sauces: toasted sesame seeds, soy sauce, hot sauce, plum sauce, sweet and sour sauce, Thai hot sauce, peanut sauce, mustard, barbecue sauce

Method

• Prepare all vegetables, chicken and meat, and place in bowls. If using the marinade, add to the chicken and meat bowls.
• Bring the chicken stock to a boil in a saucepan.
• Set out bowls and plates for your guests, and any condiments or dipping sauces.
• Transfer the stock to a fondue pot and light the heat source.
• Seat your guests and hand out fondue forks.
• Spear the food onto the forks, using a carrot or similar to hold everything in place.
• Submerge the food in the stock and cook for 2-3 minutes, or until the desired level of tenderness is reached.

Tips

• You can add rice to stretch the meal further and give your guests something to nibble on.
• At the end of the night, throw any leftover veggies or chicken into the stock and let it simmer to create a flavoursome soup.
• Ask your guests to bring a vegetable each to cut down on costs.

Swiss fondue chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 teaspoon black pepper
• 1 Granny Smith apple, peeled and thinly sliced
• 4 slices of Swiss cheese
• 1 (10-3/4 ounce) can of cream of chicken soup
• 1 cup of dry herb-seasoned stuffing mix
• 1/4 cup of melted butter
• Salt to taste

Method:

Preheat your oven to 350 degrees Fahrenheit. Prepare a 9" x 13" baking dish by coating it with cooking spray. This will be your vessel for creating the Swiss fondue chicken masterpiece.

Sprinkle both sides of the chicken breasts evenly with salt and pepper, then place them in the prepared baking dish. Add a touch of Swiss flair by topping the chicken with apple slices, a unique yet complementary flavour pairing. Place a slice of Swiss cheese over each chicken breast, creating a decadent layer that will melt into a gooey delight.

In a medium bowl, combine the cream of chicken soup and apple juice. Pour this mixture over the chicken, infusing it with flavour. Sprinkle the herb-seasoned stuffing mix on top, adding a crunchy texture and savoury notes. Finally, drizzle melted butter over the entire dish—because everything tastes better with butter!

Bake this concoction for 30 to 35 minutes, or until the chicken is cooked through and no longer pink in the centre. This timing ensures the chicken is juicy and tender without being undercooked.

Tips and Serving Suggestions:

For a twist on this recipe, consider substituting the cream of chicken soup with cream of mushroom soup. It adds a earthy, umami flavour to the dish. You can also experiment with different types of cheese, such as cheddar or pepper jack, to cater to your taste preferences.

If you're feeling adventurous, finish off your meal with a chocolate fondue for dessert. Fondue is a versatile dining experience that can be tailored to your taste buds, so feel free to experiment with different ingredients and dipping items!

Garlic chicken fondue

Ingredients

This recipe uses chicken breast, skinless and boneless, with a side of roasted pepper and garlic dipping sauce.

For the chicken:

• 4 boneless skinless chicken breast halves, cut into thin strips
• 32 (8 to 10-inch) bamboo skewers
• 1 cup of breadcrumbs
• 1/2 cup of grated parmesan
• 3 (14 1/2-oz.) cans ready-to-serve fat-free chicken broth with 1/3 less sodium
• 1/2 cup thinly sliced green onions
• 1 tablespoon soy sauce
• Flour
• Eggs
• Butter
• Parsley
• Garlic

For the roasted pepper and garlic dipping sauce:

• 2 tablespoons finely chopped roasted red bell pepper (from a 7.25-oz. jar)
• 1 garlic clove, minced

Method

• First, prepare the dipping sauce by combining the roasted red bell pepper and garlic clove in a small bowl. Cover and refrigerate until serving time.
• Next, cut the chicken into thin strips and thread the strips onto the bamboo skewers. Arrange the skewers on a serving platter.
• In a medium saucepan, combine the chicken broth, onions, and soy sauce. Bring to a boil and then pour the mixture into your fondue pot. Keep the broth mixture at a simmer.
• In a separate bowl, mix the breadcrumbs, grated parmesan, and garlic powder.
• Beat the eggs in another bowl.
• Coat each piece of chicken with the eggs, and then roll it into the breadcrumb mixture.
• Place the breaded chicken pieces on a clean plate covered with a paper towel and refrigerate until you are ready to cook.
• When you are ready to serve, place several chicken skewers into the fondue pot and cook for 5 to 8 minutes, or until the chicken is no longer pink in the center.
• Repeat with the remaining skewers and serve the chicken with the dipping sauce.

Tips

• Keep raw chicken on a separate platter from cooked chicken, and do not place the chicken skewers on dinner plates until they have been thoroughly cooked.
• For even cooking, place only 4-6 chicken skewers in the fondue pot at one time.
• You can also try serving this dish with a curried chutney dipping sauce or a creamy cucumber sauce.

Frequently asked questions