P.F. Chang's Chicken Teriyaki Skewers Recipe
Place the chicken pieces in a shallow container or a food-storage bag, and pour ½-cup teriyaki sauce over the top. Let chicken marinate in the refrigerator for 4 hours or up to overnight.
After chicken has marinated, thread the chicken and scallion pieces on to each skewer, tightly packing. Finally, grill the skewers for 15-20 minutes, turning occasionally and brushing with remaining sauce. Once the chicken is no longer pink, remove skewers from the grill and garnish with sesame seeds before serving.
Cheesecake Factory KOREAN FRIED CAULIFLOWER
2 cups Cauliflower Florets, cut into 3/4” to 1” pieces
4 tsps. Rice Flour
1/8 tsp. Baking Powder
1/8 tsp. Coarse Salt
Pinch Black Pepper, ground
1/2 cup Rice Flour Batter*
1/2 cup Korean Chile Sauce
1/2 tsp. Green Onions, sliced 1/8”
1/8 tsp. Lime zest, minced
1/8 tsp. Black/White Sesame Seeds
1 wedge Lime, wedge
2 fz. Ranch Dressing*
KOREAN CHILE SAUCE
Yield: 1-1/2 cups
1/2 cup Kalbi Sauce*
1/4 cup Honey
2 Tbls. Kecap Manis
3 Tbls. Korean Chile Paste (Gochujang)
1 Tbl. Garlic, minced
1 Tbl. Ginger, peeled, minced
1 Tbl. Granulated Sugar
2 tsps. Apple Cider Vinegar
1/2 tsp. Sesame Oil
1/4 tsp. Sriracha
INSTRUCTIONS for the SAUCE
Place all ingredients into a blender and process until incorporated and smooth, scraping the sides occasionally to ensure even blending. Transfer into a storage container until needed
Shelf Life: 3 days
Shakey Japan's Mojo Potato
Next, pop those slice spuds into the microwave for five minutes (Shakey’s recommends a power setting of 700 watts).
Once the time is up, remove the slices (very carefully, because they’ll be super hot). In a bowl, combine the fried chicken breading mix, salt, and pepper, then mix in the potato slices until their surfaces are covered with the seasonings.
Toss the potatoes into a frying pan and fry them to your desired crispness, in the cooking oil (P.K. used canola)…
…and that’s all you have to do to have Shakey’s potatoes at home!