Chicken Fondue: A Step-By-Step Guide To Making It Perfectly

Chicken fondue is a fun and interactive way to enjoy a delicious meal with family and friends. It involves cooking small pieces of chicken in hot oil or broth, and then dipping them into various sauces. The type of fondue pot and oil or broth used are important considerations, as well as food safety practices to prevent contamination and double-dipping. Chicken fondue is a versatile dish that can be served with a variety of dipping sauces, such as creamy cucumber sauce, roasted pepper and garlic sauce, or even chocolate fondue for dessert.

How to Make Chicken Fondue

Choosing oil-based or broth-based fondue

Before preparing your chicken fondue, it is important to decide whether to use an oil-based or broth-based fondue. Both methods have their advantages and unique cooking processes.

Oil-Based Fondue

Hot oil fondue, also known as Fondue Bourguignonne, involves cooking small cubes of raw chicken in hot oil (180 to 190°C or 350 to 375°F) for about a minute or two. This method requires a stainless steel or cast iron fondue pot to ensure safety and prevent cracking under high heat. It is crucial to position the pot appropriately, avoid overfilling it, and refrain from moving it once filled with hot oil. Each piece of chicken is coated in egg and then rolled in a breadcrumb mixture before cooking. This option may be preferred for those who enjoy the taste and texture of fried chicken.

Broth-Based Fondue

Broth-based chicken fondue offers a healthier alternative by significantly reducing calories, fat, and sodium compared to oil-based fondue. This method involves cooking small cubes or slices of raw chicken in a boiling soup broth for a minute or two. The chicken can be placed directly into the broth or skewered for easier handling. Various dipping sauces can be offered on the side for added flavour. This option is suitable for those who prefer a lighter meal or enjoy the taste of soup.

Factors to Consider

When choosing between oil-based and broth-based fondue, consider the following:

• Health: Broth-based fondue contains fewer calories and less fat, especially if you make your own chicken broth to control the sodium content.
• Taste and Texture: Oil-based fondue results in crispy, fried chicken, while broth-based fondue yields tender chicken with a soup-like consistency.
• Safety: Oil-based fondue requires extra caution due to the use of hot oil, while broth-based fondue may be safer and more suitable for a wider range of fondue pots.
• Equipment: Oil-based fondue demands a stainless steel or cast iron pot, while broth-based fondue can be prepared in various types of pots, including electric ones.

Preparing the chicken

When preparing the chicken for your fondue, there are a few key steps to follow. Firstly, decide whether you want to go for an oil-based or broth-based fondue. For oil-based chicken fondue, you will need a stainless steel or cast-iron fondue pot, as other types of fondue pots may crack under high heat and pose a safety hazard. Ensure your pot is positioned appropriately and fill it no more than two-thirds full with peanut or canola oil. It is crucial not to overfill the pot to avoid splashing hot oil on your guests.

For broth-based chicken fondue, you can use an electric fondue pot or a Sterno fuel fondue pot. If using the latter, partially cover the Sterno can to prevent the fondue from heating too quickly. You can use chicken broth, or a combination of chicken and beef broth, and add ingredients like garlic, parsley, thyme, and soy sauce for extra flavour.

Now, let's focus on the chicken preparation. You will need boneless, skinless chicken breasts, cut into small cubes or strips. A good rule of thumb is to cut the chicken into bite-sized pieces, slightly larger than dice, with a portion size equalling the size of your palm. For oil-based fondue, you can coat the chicken pieces with beaten egg and then roll them in a mixture of breadcrumbs, Parmesan cheese, garlic powder, chili pepper, basil, oregano, and salt and pepper. Place the breaded chicken on a clean plate lined with a paper towel and refrigerate until it's fondue time.

For broth-based fondue, you can simply thread the chicken strips onto bamboo skewers and arrange them on a serving platter. If you want to get creative, you can also prepare a creamy cucumber sauce or a roasted pepper and garlic dipping sauce to accompany your chicken fondue.

Cooking the chicken

To make chicken fondue, you can choose between an oil-based or broth-based fondue.

If you opt for an oil-based fondue, you will need to cut the chicken into small cubes. You can coat the chicken in a batter by dipping it in egg and then rolling it in a mixture of breadcrumbs, Parmesan cheese, garlic powder, chilli pepper, basil, oregano, and salt and pepper. Place the coated chicken in the refrigerator until you are ready to cook it.

Use a stainless steel or cast-iron pot for your fondue, as other materials may crack under high heat. Fill the pot with oil, being careful not to overfill it, and heat the oil to 180-190°C (350-375°F). Cook the chicken pieces in the hot oil for about a minute or two, then remove and let them cool before serving.

For a broth-based fondue, cut the chicken into small cubes or thin strips. You can cook the chicken in skewers, placing several skewers in the hot broth at a time. Make sure the broth is kept at a simmer, and cook the chicken for 5-8 minutes, or until it is no longer pink in the centre.

You can also try a Swiss Fondue Chicken recipe, which involves baking the chicken in the oven with cheese, apple slices, and soup.

Preparing the dips

There are a variety of dips and sauces that go well with chicken fondue. Here are some ideas to get you started:

Roasted Pepper and Garlic Dipping Sauce

This sauce calls for two tablespoons of finely chopped roasted red bell pepper and one clove of minced garlic. Combine the ingredients in a small bowl, blending well. Cover and refrigerate until you're ready to serve.

Curried Chutney Dipping Sauce

For this sauce, you'll need two tablespoons of mango chutney and half a teaspoon of curry powder. As with the previous sauce, combine the ingredients in a small bowl, blending well, and then cover and refrigerate until serving.

Creamy Cucumber Sauce

This refreshing sauce is perfect for those who want something light and tangy. In a medium bowl, beat two packages (3 oz each) of cream cheese with a spoon until creamy. Then, stir in one cup of finely chopped peeled cucumber and two tablespoons of finely chopped onion. Cover and chill for about two hours before serving.

Low-Fat Greek Yogurt Ranch Dip, Sour Cream Mushroom Dip, Avocado and Black Bean Dip

While the previous dips and sauces are specifically mentioned for chicken fondue, there are also several other dip options that can complement the dish. These include a low-fat Greek yogurt ranch dip, a sour cream mushroom dip, and an avocado and black bean dip.

Classic Carrots

Carrots can be a great side dish to accompany your chicken fondue. Try serving them with a side of garlic bread for added flavour.

Serving the fondue

When serving chicken fondue, there are a few things to keep in mind to ensure a safe and enjoyable dining experience. Firstly, always use the right equipment. Fondue pots made from stainless steel or cast iron are suitable for hot oil, while electric or Sterno fuel fondue pots can be used for broth. Ensure the pot is positioned appropriately and never move it once it's filled with hot oil or broth.

For hot oil fondue, fill the pot only two-thirds full to prevent splashing hot oil on your guests. Heat the oil to 180-190°C (350-375°F) and cook the chicken pieces for one to two minutes. Let the meat cool off before dipping it into sauces. If using skewers, place only four to six skewers in the pot at once to ensure even cooking.

For broth fondue, keep the broth mixture at a simmer. Place the chicken skewers in the pot and cook for five to eight minutes, or until the chicken is no longer pink in the centre. If using an electric pot, heat the broth to 375°F until boiling. Spear meats and vegetables with long-handled fondue forks, then place them in the hot broth. Cook for two to four minutes, maintaining a low boil. Transfer the cooked meat and vegetables to a plate and use a table fork for eating, as the fondue forks become very hot.

To prevent double-dipping, provide individual dip containers or use special fondue plates with compartments for various dips. Keep extra broth nearby, as it evaporates quickly or gets soaked up by the food.

Always ensure that raw chicken is kept refrigerated and separate from cooked chicken and other foods to avoid contamination. Cut the chicken into bite-sized pieces, slightly larger than dice, and ensure it is thoroughly cooked before serving.

Frequently asked questions