Tag Archives: Poultry

Korean Skewered Chicken (Dakkochi) (closetcooking)

1 lb chicken breast, cut into bite sized pieces
3 cloves garlic, grated
1″ ginger, grated
1/2 small onion, grated
1/2 Asian pear, grated
1/4 c soy sauce
1/2 T sesame oil
1 T brown sugar
1 green onion, chopped
1/4 t pepper

Mix everything in a freezer bag and marinate for at least an hour. Skewer the chicken on wet that have been soaked in water about 20 min and set aside. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5 – 10 min. Grill the chicken until cooked, about 5 min per side basting it with the marinade as you go.

Advertisements

Chicken Fire Poppers (dinnerthendessert)

Chicken 

2 eggs
1/2 t garlic powder
1/2 t onion powder
1 lb chicken tenders, cut into 1 – 2″ pieces
1 1/2 c panko bread crumbs
oil for frying

Preheat oven to 350 F. In a small bowl, beat the eggs with the garlic powder and onion powder. In a second bowl add the panko crumbs. Dip the chicken in the egg mix, then coat with the panko crumbs. In a large skillet or your cast iron skillet, heat about 1/2″ canola oil over medium-high heat. Fry chicken on both sides until golden and crispy, about 2 – 3 min each side. Don’t worry about if the center is done, just get it crispy and browned, then put the pieces into a 9 x 13″ baking pan. Pour the sauce over the fried chicken and carefully stir to make sure it is coated. Bake the chicken covered, for 15 min. Remove chicken from the pan and with a spatula to scrape out the sticky sauce, pour the sauce over the plate of chicken.

Sauce

1/2 c sugar
1/2 c brown sugar
1/2 c honey
1/3 c Frank’s hot sauce

In a bowl, combine sugar, brown sugar, honey and hot sauce and mix to combine.

Mitsu-Ken’s Garlic Chicken (bigoven)

Chicken Wings

3 lbs chicken drummettes or wings (can sub thighs)
2 c flour
2 T garlic salt
1/2 t white pepper
1/4 t garlic powder
oil for frying

Rinse chicken and pat dry; set aside. Combine flour, garlic salt, pepper and garlic powder in gallon-size plastic bag; shake to mix well. Place chicken in the plastic bag, shake to coat with flour mix. Refrigerate 30 – 45 min. Deep fry chicken in oil heated to 365 – 375 F until chicken is golden. Drain on paper towels then dip in garlic-soy sauce to serve.

Garlic Soy Sauce

1 c soy sauce
1 c sugar
1/2 c water
1/4 t fresh grated ginger
1 small clove garlic, minced
1/4 c green onions, chopped
shichimi togarashi, to taste (opt)

Combine all ingredients; mix until well blended.

BonChon Style Soy Garlic Wings (panlasangpinoyrecipes)

Wings

1 lb fresh chicken wings
salt and pepper, to season
2 c cornstarch

Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on paper towel to drain excess oil and allow to dry. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.

Soy Garlic Glaze

1/4 small onion, shredded
4 cloves garlic, peeled and minced
1/2 c light soy sauce
1/4 c mirin
2 T brown sugar
1/2 t garlic powder
1 t cornstarch
1″ ginger, peeled and shredded
white sesame seeds, for garnish

Combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a T of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.

Korean Braised Chicken (Jjimdak) (beyondkimchee)

1 bundle Korean sweet potato noodles, aka dangmyun
3 lb whole chicken, cut up into pieces
6 – 8 dried red chilies
2/3 c low sodium soy sauce
2 T oyster sauce
1 c water
2 cloves garlic, minced
1 t minced fresh ginger
4 – 6 T dark brown sugar
2 t cocoa powder
4 T corn syrup
1 t black pepper
1 onion, sliced
2 carrots, diced into large chunks
2 – 3 medium sized potatoes sliced into 1/2″ disks
1 fresh green chili sliced (opt)

Soak the sweet potato noodles in warm water and set aside until ready to use. Place chicken in a pot and pour some water to cover the chicken. Bring it to full boil and cook for a few min. Remove chicken and discard water. Return chicken to the pot and add the dried chilies. In a bowl combine soy sauce, oyster sauce, water, garlic, ginger, sugar, cocoa powder, corn syrup and pepper. Pour over the chicken and chilies. Bring the mix to a gentle boil and simmer over medium-low heat for 20 min covered. Add onion and carrots to the pot and simmer for 10 min covered. Add potatoes, fresh chili and cook until they are tender, about 10 min with a lid half open. When the chicken and vegetables are tender, drain the noodles from the soaking water and add to the pot. Raise the heat to medium-high and continue to cook until the noodles are tender yet chewy, about 3 – 5 min uncovered. Remove the pot from the heat and let it sit for 5 min or so before you serve. Serve warm over rice if desired.

Chinese Lion’s Head Pork Meatballs (omnivorescookbook)

1 lb ground pork (lean fat ratio 7:3) (can sub beef, chicken or shrimp)
4 T Shaoxing wine (or Japanese sake)
3 T light soy sauce
1 t dark soy sauce
3 t salt
1 T sugar
1 t grated ginger
1/2 c minced scallion or green onion
1 T cornstarch
12 – 15 water chestnuts, finely chopped (generate about 1 c)
3 eggs
1 c panko
2 T sesame oil
1 T peanut oil or vegetable oil

Put ground pork into a large bowl. Add 4 T water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch and scallion. Mix well. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm. Use bare hands to scoop about 1/3 c of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs cannot hold their shape, add a bit more panko and mix again. If the meatballs are still a bit tough, blend in more water and mix well, 1 T at a time until the paste turns soft. Carefully place 3 – 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered until the water begins to boil. Turn to medium heat. Cook covered until the meatballs are cooked through, in 40 min. Cook the second batch by using the same method. After cooking the first batch, check the water level and add more if it runs too low. Serve warm. Storage and reheat. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. After steaming, the meatballs will render some fat and liquid. Drizzle it on the meatballs before storage, to keep the them tender and moist. The best way to reheat the meatballs is by steaming, the same method used to cook them. The meatballs will heat up evenly and still be moist inside. Alternatively, you can use the microwave. Make sure the container has some liquid (leftover grease or 1 t water) inside. Please a loose lid on top and heat it up in the microwave. Note: It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. You need to handle them gently, so the balls won’t break apart. You can cook the top and bottom sides first, like cooking a very thick burger patty. Then you can use two spatulas to let the meatball stand, to cook the edges. The meatballs won’t look very pretty, but will still taste great.

Kenyan Chicken (Swahili Kuku) (cookeatshare)

2 lbs chicken
1 1/2 c onion, finely chopped
1 1/2 c tomatoes, finely chopped
2 T ginger garlic paste
1 T Turmeric powder
1 T Garam masala
1 T chili powder
1/3 c oil
2 T cooking cream, to thicken the gravy
salt to taste
dhania/ cilantro/ coriander leaves to garnish

Heat frying pan and pour the oil. When the oil is hot add ginger garlic paste and keep stirring for a while. Add chopped onions and allow it to brown. Add tomatoes, salt and reduce heat. Put a lid on for the tomatoes to soften. At this stage, add chicken and the spices and stir it well for the spices to blend well with the chicken. Do not add water and allow the chicken to get cooked very slowly in low heat with the lid closed on the pan. (Water from the tomatoes and the chicken is enough for the chicken to get cooked.) After 15 min add the cream, remove the lid and allow the gravy to thicken. Garnish with dhania leaves. Serve with rice.

Chicken Pot Pie Tater Tot Casserole (simplybeingmommy)

2 c shredded cooked chicken
1 1/2 c cooked mixed veggies (corn, carrots, peas and green beans)
10.5 oz can cream of chicken soup
1/4 c milk
1 1/4 c shredded mild cheddar, divided
1/2 t garlic powder
1/2 t dried thyme
1/2 t fresh-ground black pepper
pinch of salt
parsley, for topping
about 40 tater tot rounds

Preheat oven to 425° F. Prepare a dish by spraying with cooking spray; set aside. In a medium-sized bowl add chicken, veggies, soup, milk, 1 c cheese, garlic powder, thyme, pepper and salt, and stir to combine. Spread evenly into prepared 9″ round baking dish. Cover the top with tater tot rounds, starting on the outside and working your way in. Bake for 20 min. Remove from oven and sprinkle the rest of the cheese over the top. Put back into the oven and cook for an additional 5 min or until the tater tot rounds are golden and the filling is bubbling. Serves 6.

Chicken, Zucchini and Fresh Corn Burgers (thecafesucrefarine)

Greek Yogurt Sauce

1 c Greek yogurt
2 t grated lemon zest
2 T fresh lemon juice
2 garlic cloves, minced
1 T olive oil
1/2 t salt

Mix all ingredients in small bowl and place in the fridge.

Burgers

1 lb ground chicken
1 medium zucchini, coarsely chopped
1 ear fresh corn kernels cut from cob
1/2 medium red bell pepper, finely diced
3 green onions, thinly sliced
1 large egg, lightly beaten
1/2 c panko bread crumbs
2 T chopped cilantro
3 garlic cloves, minced
1 t ground cumin
1 t ground coriander
1 t salt
1/2 t freshly ground black pepper
3 – 4 T olive oil for searing

Preheat oven to 425 F. In a large bowl combine all ingredients except oil. Mix with your hands and form into desired patty sizes. Pour enough oil to cover bottom of large frying pan. Heat over medium heat until hot, then sear burgers about 2 mi per side or until golden brown. Carefully transfer the seared burgers to a baking sheet and place in oven 7 – 10 min or until cooked through.

Tomato Cucumber Relish

1 pt cherry or grape tomatoes, quartered
1/3 medium seedless English cucumber, finely diced
2 green onions, finely sliced
1/4 c finely chopped fresh cilantro
1 clove garlic, minced
zest of 1 lemon
2 T fresh lemon juice
pinch of salt

Combine all ingredients in a medium size bow. Stir gently to combine.

Spicy Korean Chicken Wings (rasamalaysia)

Chicken Wings

2 – 3 lbs chicken wings
salt
ground black pepper

Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season wings with salt and pepper. Transfer wings, skin side up, on the baking sheets and roast them for about 40 – 45 min until they are cooked through and crisp.

Sauce

3 cloves garlic, minced
3 T Korean red chili pepper paste (Gochujang)
1/2 t Korean chili powder (Gochugaru)
2 T soy sauce
1/2 T Apple cider vinegar or Asian rice vinegar
2 T sugar
2 T water
1 t sesame oil
white sesame, for garnishing
chopped scallions, for garnishing

In a small sauce pan add ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy. Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.

Buttermilk Chicken Tenders (recipeteacher)

2 4 oz boneless skinless chicken breasts
2 c flour
2 eggs
1 c buttermilk
1 T season salt
1 T paprika
1 T parsley flakes
2 c vegetable oil

Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Cut into strips of about an 1″ thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour. In a large bowl combine flour, season salt, paprika and parsley flakes. In another bowl, beat eggs. In a deep frying pan, heat oil to about 350 F for about 5 min. Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete. Carefully place coated chicken into pan with hot oil. Fry for about 3 – 4 min then flip pieces over for another 3 min or until golden brown. Internal temp should be 165 F on an instant read thermometer. Carefully remove chicken from oil and drain on paper towels.

Whataburger Chicken Strips (copykat)

1 – 1 1/2 lbs chicken tenders
2 c flour
1 1/2 t salt
1 1/2 t pepper
1/2 t garlic salt
2 1/2 c buttermilk
oil for frying

Soak chicken strips in buttermilk for about 2 hours before preparing the tender strips. For best result soak overnight. Make the seasoned flour by combining flour, salt, pepper and garlic salt. Stir the flour until it is well blended. Make a batter of the seasoned flour and buttermilk by pouring in about 1/2 c buttermilk into the flour. You want the batter a little shaggy. Coat the chicken with the batter and place on a rack and allow it to dry. The batter may fall off when cooking if you don’t allow the batter to dry on the chicken. Discard remaining buttermilk. Heat oil to 350 F. Gently place 3 or 4 breaded chicken tenders into the hot oil. Cook chicken tenders a few at a time until they are golden brown. Drain on a clean wire rack. You may serve this with gravy or honey mustard.

Pressure Cooker Chinese Red Cooked Chicken Thighs (dadcooksdinner)

Sauce

1/2 c soy sauce
1/4 c water
1/4 c raw sugar or brown sugar
1 T dry sherry
1/2 t  five-spice powder
2 cloves garlic, crushed
1″ piece of ginger, crushed
white part of 2 scallions, roots trimmed, crushed

In a small bowl, whisk the soy sauce, 1/4 cup water, raw sugar, dry sherry, and five-spice powder until the sugar starts to dissolve. Stir in the crushed garlic, ginger and scallions.

Chicken

8 skinless chicken thighs (abt 3 lbs)
2 T cornstarch
1/4 c water
2 scallions, sliced, green part only

Put the chicken thighs in the pot and pour the sauce over them. Turn the thighs to coat with sauce, then pack them down to submerge them in the sauce as much as possible. Lock the lid on the pressure cooker. Pressure cook for 25 min with a natural pressure release: Pressure cook on high pressure for 25 min then let the pressure come down naturally, about 20 min more. Scoop chicken thighs to a platter with a slotted spoon, leaving as much of the sauce behind as possible. With the lid off of the pot, set the pressure cooker to sauté mode. Scoop the solid pieces of garlic, ginger and scallion out of the sauce with a slotted spoon, then wait for the sauce to start to simmer. Whisk the cornstarch and water to make a cornstarch slurry. Whisk the cornstarch slurry into the simmering sauce, then remove from the heat. Ladle some sauce over the platter of chicken, sprinkle with the sliced green onion and serve.

Sweet and Sticky Honey Teriyaki Chicken (modernhousewife)

1 1/2 – 2 lbs boneless skinless chicken thighs
1/3 c honey
1/3 c teriyaki sauce
1.5 T soy sauce
2 T minced garlic
1 T onion powder
1 t black pepper
black and white sesame seeds for garnish

Preheat oven to 425 F. Arrange chicken in a deep baking dish. In a medium bowl, whisk together all other ingredients until well combined. Pour sauce over chicken ( if making ahead you can now cover with aluminum foil and refrigerate over night, or freeze). Place in preheated oven for 25 min. Remove from oven when nicely browned and sprinkle with black and white sesame seeds if desired.. Note to Me: Add a little cornstarch to sauce mix to thicken it.

Extra Crispy Southern Fried Chicken (cdkitchen)

3 lbs chicken, cut into pieces
2 eggs
1 c milk
salt and pepper to taste
1 t garlic powder
1 t seasoned salt (opt)
1 c flour
2 c  canola or peanut oil

Rinse the chicken pieces with cold water and pat dry with paper towels. In a shallow bowl, beat eggs with milk and stir in the salt, pepper and garlic powder. Soak chicken in the milk mix for 5 – 10 min. Combine flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry. Pour oil into a deep skillet or deep fryer and heat it to 350 F. Add chicken thighs and legs and cook for several min. Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain on paper towels and serve warm or at room temp.

Caramelized Chicken (Ga Kho)(ravenouscouple)

2 1/2 lbs chicken thigh/leg (skinless, bone in or deboned)

Marinade

2 T fish sauce
1 T brown sugar

Mix together and marinate chicken for about 1/2 hour.

Sauce

3/4 c brown sugar
1/3 c fish sauce
1/3 c rice vinegar
1/3 c water
4 cloves garlic, minced
2 T grated/finely minced ginger (can sub with finely minced lemongrass)
2 shallots minced
2 jalepenos and 1 thai chili (opt) thinly sliced
2 green onions, sliced about 1/2″
fresh cracked pepper
roasted sesame
2 T cooking oil

In a small bowl make the sauce by combining brown sugar, water, rice vinegar and fish sauce and mix until dissolve. Add the ginger, shallots and garlic and set aside. Heat a large pan on high with cooking oil and add the chicken with the flat surface of thigh facing down. Allow to sear without touching them for a min or so and then pour in about 1/4 of the sauce. Try not to move the chicken as you want the chicken to sear and caramelize. The sauce will start to thicken and the chicken will brown after a few min. Check to see if it’s nicely caramelized, then turn the pieces of chicken over and pour in the rest of the sauce. Continue to cook until sauce is reduced to nice thick consistency and just as you turn off the heat, toss in the chiles and green onions. Transfer to serving platter and generously top with roasted sesame and fresh cracked pepper.

Vietnamese Chicken Wings (recipetineats)

2 lb  chicken wings,
oil for grilling

Marinade

4 cloves minced garlic
1/4 c lime juice (2 to 3 limes)
1/4 c fish sauce
2 T soy sauce
3 T brown sugar
2 T vegetable oil
2 stalks lemongrass

Bruise the lemongrass using the side of your knife (or a pestle). Slice the white part only into 1/4″ slices, thick enough to pick off later if any stick to the wings. Combine lemongrass with the rest of the marinade ingredients and mix well. Combine marinade with wings in a ziploc bag. Remove as much air as possible from the bag and seal. Massage marinade into the wings to evenly disperse. Marinate for at least a few hours, preferably overnight. When ready to cook, pour the wings and marinade into a large bowl.

Garnishes (opt)

1 birds eye chilli , finely chopped
Coriander leaves

To Grill: Lightly oil the grill and preheat on medium low. Remove wings from marinade and grill until cooked through. Do not cook on a high heat otherwise the sugar will burn before the inside of the wings are cooked. Just before the wings are ready, remove the wings from the grill and put them back into the bowl and toss in the marinade, then put back on the BBQ and sear quickly on both sides.

To Bake: Preheat oven to 350 F and put the rack in the top part of the oven. Line a baking tray with baking paper and place a rack on it. Remove wings from the marinade and spread out over the rack. Bake for 20 – 25 min until the top side is golden brown, then turn the wings and baste. Return to oven for another 10 – 15 min until wings are a dark golden brown. Turn again, baste and return to the oven for another 5 min.

To Serve: Serve garnished with coriander leaves and chilli slices (opt).

Bacon Wrapped Chicken Teriyaki Bites (Sandra H.)

1 lb chicken breasts, cut into bite sized pieces
1 lb bacon, cut strips into 3rds
1 20 oz can pineapple chunks, drained, reserve juice
3/4 c low-sodium Teriyaki sauce
3/4 c brown sugar
toothpicks, soaked in water for at least an hour

Refrigerate the pineapple chunks until needed. Combine the pineapple juice and teriyaki sauce in a large resealable plastic bag or bowl. Add chicken pieces. Seal and refrigerate for 1 hour, turning the bag once. Preheat oven to 350 F. Line a broiler pan with foil and spray with non-stick cooking spray. Working in batches, wrap each piece of chicken with a strip of bacon and roll in brown sugar. Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken. Place on prepared broiler pan. Bake for 20 – 25 min or until chicken is cooked through, turning chicken bites once. Turn on broiler and broil for 2 – 3 min per side until bacon is nice and crispy. Always keep on eye on your food when using the broiler. Things happen fast! Serve immediately!

Chicken Shrimp and Sausage Gumbo (africanbites)

1/4 c canola oil
8 oz smoked sausage
2 lbs skinless chicken thighs
1/2 c flour
1/4 c unsalted butter
1 medium green bell pepper diced
1 medium onion diced
1 c chopped celery (about 3 sticks)
2 t minced garlic
1 14 oz can tomatoes, chopped
1/2 lb crab legs
1 T Creole seasoning
1/2 T smoked paprika
1 T chicken bouillon powder or 1 cube
1- T thyme fresh or dried
2 bay leaves
6 c chicken stock (can sub water)
1 lb shrimp, peeled and deveined
1/4 c chopped parsley
2 green onions chopped
1- T gumbo file
10 c cooked rice

Lightly season chicken with salt and pepper. Heat the oil over medium heat in a heavy bottomed Dutch Cook the chicken until browned on both sides and remove. Add sausage and cook until browned then remove. Set aside. In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth. Cook on medium heat, stirring continuously for about 20 – 30 min or until it turns a rich dark brown color, just like chocolate. Don’t walk away from the stove during this process. It might burn. When you have achieved your desired color. Remove from stove and let it cool. Return the Dutch oven back on the stove. Add the onion, garlic, green pepper and celery and cook for 8 – 10 min, stirring frequently. Add chicken, sausage, crab legs, creole seasoning, chicken bouillon or cubes, paprika, thyme, bay leaves and let it cook for 5 min. Followed by tomatoes and chicken stock, bring to a boil and let it simmer for about 45 – 50 min .Add shrimp, simmer for 5 more min. Stir in file powder, green onions and chopped parsley. Adjust thickness of soup and flavor with broth or water and salt. Serve over rice.

Turkey Poutine (rockrcipes)

Poutine

2 – 3 c shredded leftover turkey
1 1/2 c leftover dressing or stuffing
1 1/2 c cheese curds
3/4 c cranberry sauce, room tempn
french fries

Use real cheese curds if you can find them. They should also be at room temp for best results. The turkey and stuffing should be heated in the microwave. It is essential to have boiling hot gravy for this dish, so be sure to have that simmering on the stove and at the ready. Hot French fries are also essential so that the combined heat of all of the ingredients will help the cheese curds to melt. Start by placing the french fries in the bottom of 4 serving bowls, followed by a layer of stuffing and shredded turkey. Add cheese curds on top and pour the gravy slowly over the cheese curds to get them starting to melt. Serve with a dollop of the cranberry sauce on the side. Note: Fresh cheese curds are best for this recipe but are not always easy to find. Fresh mozzarella cubes make an acceptable substitution in a pinch. Many fast food restaurants in Canada will substitute grated mozzarella for cheese curds but if you choose to do that, small diced cubes are better but be sure that they are at room temp before the gravy is poured on. Serves 4.

French Fries

6 large or 6 medium size russet potatoes
oil for frying
kosher salt for seasoning

The best, most crispy fries are always cooked in two stages at 2 different temp. Wash or peel your potatoes and cut them into fries. The size of the fries is up to you but shoestring size, about 1/4″ square always maximizes the crispy flavour. Hold the fries at room temp in lukewarm water until ready to fry. Lay them out on layers of paper towels and pat dry with additional paper towels immediately before frying. Add oil to the deep fryer and bring it to 350 F. Fry potato sticks until just beginning to crisp but not brown; about 6 – 8 min for shoestring fries. Remove from oil and drain on paper towels. These fries will likely go limp as they cool. This is perfectly normal. They will re-crisp in the second fry. Turn off the deep fryer until ready to fry again. When you are ready to serve the fries, bring the oil up to 375 F in the deep fryer. Fry for an additional 6 – 8 min or until the fries begin to turn a light golden brown and become quite crispy. Remove from oil and toss with a pinch of kosher salt to season.