Chicken And Fondue: A Match Made In Heaven?

Fondue is a timeless dish that is perfect for a cozy get-together or a fun-filled party. It is a great way to socialise while enjoying a variety of delicious foods. Fondue is a dish in which small pieces of food are dipped into a hot sauce or a hot cooking medium such as oil or broth. The possibilities for dippers are endless! Chicken is a great option for fondue as it adds a protein boost and can be cooked in broth or hot oil. If you're health-conscious, a broth-based fondue is a better option as it cuts down on calories and fat. However, if you want to indulge, hot oil fondue is a great way to deep fry your chicken at the table.

Chicken fondue in hot oil

Choosing the Right Oil:

Select an oil with a neutral flavour and a high smoke point, such as canola, peanut, grapeseed, or sunflower seed oil. Avoid olive oil as it has a strong flavour and a lower smoke point.

Preparing the Chicken:

Cut boneless, skinless chicken breasts into bite-sized cubes, slightly larger than dice. You can also slice the chicken into thin strips if you prefer. If you want to add extra flavour, you can marinate the chicken in a Korean-inspired marinade made with fresh ginger, garlic cloves, green onions, toasted sesame seeds, and soy sauce. Remember to pat the chicken dry before cooking, as any remaining water can cause the oil to splatter. Keep the chicken refrigerated until it's time to cook.

Equipment and Safety:

Use a stainless steel or cast-iron fondue pot specifically designed for hot oil fondue. Fill the pot only up to half or two-thirds of its capacity to avoid overfilling and the potential for dangerous spills. Position the pot appropriately so that it doesn't need to be moved once filled with hot oil. Always supervise children if they are present, and consider having a separate, child-friendly fondue option.

Cooking the Chicken:

Heat the oil to a temperature between 175-190°C (350-375°F). Use a thermometer to ensure the oil is hot enough. Carefully place the chicken pieces into the hot oil using a fondue fork and cook for a couple of minutes. Remove the chicken from the oil and allow it to cool slightly before dipping into your chosen sauces.

Dipping Sauces:

The options for dipping sauces are endless. You can offer a variety of sauces, such as a creamy cucumber sauce, or get creative and mix different sauces to create custom dips. You can also provide herbs and spices like chopped chives, parsley, cilantro, or paprika to enhance the flavours.

Fondue Etiquette:

To prevent double-dipping, you can use individual dip containers or fondue plates with compartments, such as Swissmar Fondue Plates. Ensure that the chicken is thoroughly cooked and avoid moving a pot filled with hot oil.

Chicken fondue in broth

To prepare a chicken broth fondue, you will need a metal fondue pot and burner to maintain a high enough temperature. Tea candles will not suffice. You can use a store-bought chicken broth or make your own. For a basic chicken broth, you will need chicken broth, water, ginger, green onions, garlic, and peppercorns. Combine these ingredients in a large saucepan, bring to a simmer, and then remove from the heat and let stand for 30 minutes. Strain the broth and season with salt. You can also add sliced mushrooms, garlic, and green onions to your broth for extra flavour.

When preparing the raw chicken, cut it into bite-sized cubes or slices, slightly larger than dice. Blot the chicken dry with paper towels and keep it refrigerated until it's fondue time. You can also prepare a platter of raw chicken by lining it with lettuce, which provides an attractive presentation and can be discarded after the meal.

At serving time, transfer the broth to the fondue pot and heat it until boiling. Spear the chicken cubes with long-handled fondue forks and place them in the hot broth. Cook the chicken for 2-4 minutes, maintaining a low boil, until it is cooked to your desired level of doneness. Remember, fondue forks become very hot, so it is recommended to transfer the cooked chicken to a plate and use a regular fork for eating.

In addition to chicken, you can also cook seafood and vegetables in your broth. Some suggested dipping sauces include creamy cucumber sauce, sweet-and-sour sauce, and various purchased dipping sauces of your choice.

Chicken preparation and safety

Chicken fondue can be done in hot oil or broth. If you're using oil, it's important to use a stainless steel or cast-iron fondue pot as other types of pots may crack under high heat. Fill 2/3 of the pot with oil, preferably peanut or canola, and heat it to 180-190°C (350-375°F). For broth, divide it between two 3-quart electric fondue pots and add garlic, parsley, thyme, salt, and pepper to each. Heat the broth to 375°F.

For the chicken, use boneless, skinless chicken breasts. Cut the chicken into bite-sized cubes, slightly larger than dice, or about 2.5 cm (1 inch) in size. Blot the chicken dry with paper towels and keep it refrigerated until it's fondue time.

If you're breading the chicken, beat some eggs in a bowl and mix breadcrumbs, Parmesan cheese, garlic powder, chili pepper, basil, oregano, and salt and pepper in another bowl. Coat each piece of chicken with the egg, then roll it in the breadcrumb mixture. Place the breaded chicken on a clean plate covered with a paper towel and refrigerate until ready to cook.

When cooking the chicken, place the pieces in the hot oil or broth for about a minute or two. For oil, you can also use a long-handled fondue fork to spear the chicken and place it in the hot oil. Ensure the chicken is thoroughly cooked. Let the chicken cool off before dipping it into your chosen sauce.

Some important safety tips to keep in mind:

• Do not move a pot filled with hot oil or broth.
• Be careful with electric pots that have cords that could get in the way.
• Raw meats should be transferred directly from their original bowl to the pot of oil or broth. Do not place raw meat on dinner plates.
• To avoid double-dipping, use individual dip containers or special fondue plates with compartments.
• If using different types of meat, keep them on separate plates to avoid cross-contamination.

Chicken portion sizes

If you are making a hot oil or broth fondue, it is recommended to cut the chicken into bite-sized pieces, slightly larger than dice, or about 2.5 cm cubes (1 inch). The portion size per person should be equal to the size of your palm, which is typically about 4 ounces of meat. If you are serving three different kinds of meat to four people, for example, you would want to have about 6 ounces of each meat.

For a larger group, it is suggested to have one pot of oil or broth fondue and one cheese fondue for every 4-5 people. So, for a group of 10, you would have two pots of each type of fondue. In this case, you would want to prepare a total of 12 ounces of each meat per pot, or 24 ounces total, for the group.

It is important to note that when serving fondue, it is easy to become overwhelmed with the variety of meats, sides, and sauces. It is recommended to stick to a few options to make the preparation and serving more manageable.

Chicken fondue dips

Chicken fondue is a fun and interactive way to enjoy your meal. It can be cooked in hot oil or broth, and there are several delicious dip options to choose from. Here are some mouth-watering chicken fondue dips to elevate your dining experience:

Creamy Cucumber Sauce

For a refreshing dip with a twist, try blending cream cheese, cucumber, onion, and a few spices. This dip is perfect for those who want a cooling contrast to the hot fondue. It's a great make-ahead option, as it needs to be chilled for a couple of hours before serving.

Roasted Pepper and Garlic Dipping Sauce

This dip is a flavourful combination of roasted red bell peppers and garlic. It pairs perfectly with chicken fondue, adding a sweet and smoky taste to your meal. You can also use roasted red peppers in salads, pastas, or as a spread.

Curried Chutney Dipping Sauce

For those who enjoy a touch of spice, this dip blends mango chutney and curry powder to create a delicious flavour profile. It's an excellent choice for adding an exotic twist to your chicken fondue.

Green Onion and Herb Dip

This dip is a simple yet tasty blend of green onions, parsley, wine, vinegar, thyme, tarragon, egg yolks, and butter. It's a great way to add some extra flavour to your chicken fondue, and your guests will surely appreciate the variety.

Teriyaki Sauce

If you're looking for an Asian-inspired dip, teriyaki sauce is a perfect choice. It combines garlic, ginger, sesame oil, sherry wine or sake, brown sugar, and cornstarch. This savoury and slightly sweet sauce is a delightful pairing with chicken fondue.

Tomato and Ginger Sauce

Although a less conventional option, a tomato and ginger sauce can add a unique flavour profile to your chicken fondue. It's a great choice for those who want to explore new taste sensations.

Remember, it's always a good idea to have a variety of dips available to cater to different taste preferences. You can also offer additional sauces like curry sauce, cocktail sauce, or guacamole dip for an even more diverse spread. Enjoy your chicken fondue feast!

Frequently asked questions