Chicken Fondue: Marinating For Succulent Results

Fondue is a fun and social way to enjoy a meal, and chicken is a popular choice for fondue. To make chicken fondue, you will need to cut the chicken into thin strips or bite-sized pieces and marinate them before cooking. There are many different marinade options, including Korean, Greek, and Teriyaki. The type of marinade you choose will depend on your personal preference and the specific flavours you want to infuse into the chicken. It's important to note that the longer you marinate the chicken, the more intense the flavour will be. After marinating, you can cook the chicken in hot oil or broth using a fondue pot and enjoy it with various dipping sauces.

Marinating Chicken for Fondue

Korean chicken marinade: fresh ginger, garlic cloves, green onions, toasted sesame seeds

Korean Chicken Marinade

Ingredients:

• Fresh ginger, grated
• Garlic cloves, minced
• Green onions, thinly sliced
• Toasted sesame seeds
• Chicken, sliced into thin strips
• Water
• Soy sauce
• Sugar

Method:

• Combine the water, soy sauce, ginger, garlic, green onions, sugar, and sesame seeds in a medium bowl.
• Add the chicken strips and let them marinate in the refrigerator for at least 2 hours.
• When you're ready to serve, drain the remaining marinade and pat the chicken pieces dry with paper towels.
• Heat your fondue oil to 175-190 degrees Celsius (350-375 Fahrenheit).
• Using a fondue fork, deep fry the chicken in the peanut oil of your fondue pot for a couple of minutes.
• Once the chicken is cooked, remove the fork from the oil and let the chicken cool slightly.
• Dip the cooked chicken into a fondue dip of your choice.
• Enjoy!

Tips:

• Be careful when using hot oil for your fondue. Oil splatters are common, so ensure the fondue pot is only filled to half its capacity.
• For extra flavour, marinate the chicken for longer.

Panang curry chicken marinade: brown sugar, red curry paste, coconut milk, lemon juice, ginger, paprika

Panang Curry Chicken Marinade

Ingredients:

• Brown sugar
• Red curry paste
• Coconut milk
• Lemon juice
• Ginger
• Paprika

Method:

Start by skimming off a couple of tablespoons of coconut cream from the top of a can of coconut milk and add this to a hot skillet or saute pan. Next, add in the red curry paste and a spoonful of peanut butter and cook for a minute. Make sure the mixture doesn't burn.

Now, add in the chicken and stir to coat. Cook for 1-2 minutes. If the sauce starts to stick to the pan, add a couple of tablespoons of water to deglaze.

Then, stir in the remaining coconut milk, starting with 1 1/2 cans (you can adjust and add more later if you wish).

Add in the kefir lime leaves, fish sauce, brown sugar, and sliced onion and red bell pepper. Allow the curry to come to a simmer, then lower the heat and let it simmer for 2-3 minutes or until the chicken is cooked through.

Finally, taste and adjust with additional coconut milk, sugar, tamarind, or fish sauce as desired. Turn off the heat and stir in some basil. Serve warm with rice or cooked rice noodles.

Tips:

• This curry is a great make-ahead dish and can be refrigerated for up to 2 days or frozen for up to 3 months.
• If you want to add more vegetables, try mushrooms, zucchini, bean sprouts, spinach, bamboo shoots, or carrots.
• You can substitute chicken with shrimp or tofu.
• For vegetarians, use a vegetarian curry paste that doesn't contain fish or shrimp paste.

Greek marinade: lemon juice, olive oil, honey, oregano, salt, pepper

Greek Marinade: Lemon Juice, Olive Oil, Honey, Oregano, Salt, and Pepper

Ingredients

• Lemon juice
• Olive oil
• Honey
• Oregano
• Salt
• Pepper

Method

• Make the marinade: Whisk together the marinade ingredients in a medium-sized measuring jug.
• Prep the chicken: Place the chicken in a large zip-top bag. Using a meat mallet or rolling pin, carefully pound the chicken to an even thickness of 0.5–0.75 inches. Pour the marinade over the chicken. Remove most of the air from the bag, then seal it closed. Gently massage the marinade into the chicken for 30–60 seconds.
• Marinate the chicken: Place the bag in the fridge for at least 30 minutes, or up to two days.
• Cook the chicken: Once ready, remove the bag with the chicken from the refrigerator and let it sit at room temperature for 20 minutes. Remove the chicken from the bag, discarding the bag and any leftover marinade. Cook the chicken using your preferred method—grilling, baking, or pan-frying—until the juices run clear and the internal temperature reaches 165°F in the thickest part.

Tips

• Marinating chicken helps keep it juicy while cooking. Adding an acid like lemon juice or vinegar to the marinade will also help to tenderize the meat.
• For best results, always let the chicken rest for 5 minutes before serving.
• This marinade works well with boneless, skinless chicken breasts, chicken tenders, or chicken thighs (either boneless or bone-in).
• If you're not using a zip-top bag for marinating, place the chicken between two pieces of plastic wrap or use a shallow baking dish. Cover the dish with a plate or a second baking dish.
• Do not reuse the marinade after it has come into contact with raw meat or poultry. Always discard used marinade and make a fresh batch each time.

Teriyaki marinade: dry sherry, ginger, garlic, sesame oil

Teriyaki Marinade for Chicken Fondue

Ingredients

• Dry sherry
• Ginger
• Garlic
• Sesame oil
• Soy sauce
• Brown sugar
• Honey
• Rice vinegar
• Sesame seeds
• Cornstarch

Method

• In a medium-sized bowl, combine soy sauce, dry sherry, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger. Stir or whisk until well combined.
• Add chicken to the bowl, ensuring it is fully coated in the marinade.
• Cover the bowl with plastic wrap or place the chicken and marinade in a resealable bag. Refrigerate for at least 2 hours, but no more than 24 hours. The longer you marinate, the more flavourful the chicken will be.
• Remove the chicken from the marinade and shake off any excess.
• Heat fondue oil to 175-190 degrees Celsius (350-375 Fahrenheit).
• Using a fondue fork, deep fry the chicken in the oil for a couple of minutes until cooked.
• Remove the chicken from the oil and allow to cool slightly before serving.

Tips

• Fresh ginger and garlic provide the best flavour. If you need to use powdered ginger or garlic, use 1/3 of the amount.
• Teriyaki contains sugar, which can burn at very high heat, so it's best to cook over medium heat.
• This recipe can be prepared up to 3 days in advance and stored in the refrigerator.
• For a sauce to brush over the cooked chicken, reserve some of the marinade before adding the chicken. Bring it to a boil and add cornstarch to thicken.

Horseradish dipping sauce: horseradish, red onion, salt, black pepper, tomato sauce, brown sugar

Marinating Chicken for Fondue

Fondue is a fun and interactive way to enjoy a meal with friends and family. Here is a guide to creating a delicious horseradish dipping sauce and marinating chicken for your next fondue gathering.

Horseradish Dipping Sauce:

This sauce is a perfect complement to your fondue and will add a spicy kick to your chicken.

Ingredients:

• 3-4 tablespoons prepared horseradish
• 1 tablespoon finely chopped fresh red onion
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 8 ounces of tomato sauce
• 2 tablespoons brown sugar

Instructions:

• Combine all the ingredients in a small bowl, mixing well.
• Cover the bowl and refrigerate until ready to use.
• Give it a quick stir before serving if needed.

Marinating the Chicken:

Now, let's focus on preparing the chicken for your fondue.

Ingredients:

• Boneless, skinless chicken breasts, cut into thin strips
• Fresh ginger, grated
• Garlic cloves, minced
• Green onions, thinly sliced
• Toasted sesame seeds
• Soy sauce

Instructions:

• In a medium bowl, combine water, soy sauce, ginger, garlic, green onions, sugar, and sesame seeds.
• Add the chicken strips to the marinade and ensure they are well coated.
• Refrigerate for at least 2 hours. The longer you marinate, the more flavourful it will be.
• When ready to cook, drain the marinade and pat the chicken pieces dry with paper towels.
• Heat your fondue oil to 175-190 degrees Celsius (350-375 Fahrenheit).
• Using your fondue fork, carefully deep fry the chicken strips in the hot oil for a couple of minutes until cooked.
• Remove the fork from the oil and allow the chicken to cool slightly before dipping into your delicious horseradish sauce!

Frequently asked questions