On weekends, gathering with loved ones, sipping on some cold beer along with delicious snacks is truly wonderful. And garlic butter chicken jerky will be an ideal dried dish for you to consider. Let’s join TasteVN in the kitchen to learn 2 garlic butter chicken jerky recipes right below to treat the family!
1. Garlic Butter Chicken Jerky using the oven
Preparation
20 minutes
Cooking
2 hours
Difficulty
Easy
Ingredients for Garlic Butter Chicken Jerky using the oven For 360gr of chicken jerky
Chicken breast 1 kg Butter 20 gr Ginger 1 piece (12gr) Lemongrass 1 stalk (15gr) Garlic 10 cloves (40gr) Shallots 1 bulb Chili 1 piece Turmeric powder 1/2 teaspoon Paprika powder 1 teaspoon (or 1 tablespoon of annatto oil or Korean chili powder for color) Five spice powder 1/2 teaspoon Oyster sauce 2 tablespoons Cooking oil 1 tablespoon Common seasoning a little (sugar/ pepper/ monosodium glutamate)
How to Make Dry Chicken with Garlic Butter in the Oven
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Prepare the chicken
Wash the chicken breast thoroughly, then use a towel to dry it.
Next, use a knife to remove the chicken fat and cut the meat into strips along the grain.
Tip: To keep the dry chicken preserved for a long time, make sure to remove all the chicken fat!
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Make the marinade and marinate the chicken
Add 1 tablespoon of salt, 1 teaspoon of monosodium glutamate, 2 tablespoons of sugar, 2 tablespoons of oyster sauce, 1/2 teaspoon of five-spice powder, 1/2 teaspoon of turmeric powder, 1 teaspoon of paprika powder, and 1/4 teaspoon of pepper into the bowl.
Stir well to combine the marinade, then add this marinade to the chicken and mix well with your hands, marinating for 5 minutes.
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Make garlic butter
Blend the mixture of shallots, chili, garlic, and ginger together until smooth.
Next, place a pan on the stove, add 1 tablespoon of cooking oil, 20g of butter, and heat over medium heat until the butter melts. Then, add the blended garlic mixture and sauté for about 3 minutes until fragrant.
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Cook and shred the chicken
Add the marinated chicken to the garlic butter pan and stir well over high heat for about 3 minutes until the meat firms up. Then, cover and continue cooking over medium heat for 5 minutes.
After 5 minutes, slice the lemongrass thinly and add it to the chicken pan, then stir until the liquid evaporates.
Next, use your hands to shred the chicken into small, bite-sized pieces, then continue to stir gently over low heat until the meat is completely dry.
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Drying chicken
Preheat the oven to 80 degrees Celsius for 5 minutes to stabilize the temperature.
Line a tray with aluminum foil and spread the chicken evenly on top, drying the chicken at 78 degrees Celsius for 1 hour and 30 minutes.
Tip: The drier the chicken, the longer it can be preserved. -
Finished product
The garlic butter dried chicken just out of the oven is fragrant, with each piece of chicken rich in spices, both salty and sweet, and creamy with the taste of garlic butter. Enjoying it with a bit of cold beer is simply delightful!
2. Garlic butter dried chicken using a pan
Preparation
45 minutes
Cooking
1 hour 15 minutes
Difficulty level
Easy
Ingredients for Garlic Butter Dried Chicken made in a pan For 350gr of dried chicken
Chicken breast 1 kg Butter 50 gr Ginger 10 gr (crushed) Garlic 100 gr (sliced) Minced lemongrass 1 tablespoon Chili 100 gr Roasted shallots 3 bulbs Onion powder 1 teaspoon Garlic powder 1 teaspoon Chili powder 1/2 tablespoon Five spice powder 1/2 teaspoon Annatto oil 2 tablespoons Oyster sauce 1 tablespoon Fish sauce 2 tablespoons Sugar 2 tablespoons Cooking oil a little
Ingredient images
How to make Garlic Butter Dried Chicken in a pan
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Prepare, boil, and shred the chicken
First, wash the chicken thoroughly with water.
Next, place a pot of water on the stove, add 10gr of crushed ginger, 3 roasted shallots, and the prepared chicken, then boil for 15 – 20 minutes over medium heat.
Then, remove the chicken and place it in a bowl, and use your hands to shred it into bite-sized pieces.
Tip: To prevent the chicken from crumbling after drying, do not shred it too small! -
Marinate chicken
Put into a bowl large 1 tablespoon minced lemongrass, 1/2 tablespoon chili powder, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon five-spice powder, 2 tablespoons sugar, 2 tablespoons fish sauce, 2 tablespoons annatto oil, 1 tablespoon oyster sauce. Stir well to combine the mixture.
Next, add the shredded chicken to the spice bowl and mix well by hand, marinating for 30 – 40 minutes.
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Drying Chicken
Put a new pan on the stove, add 50g of butter, and melt it.
Next, add the marinated chicken and fried chili, then stir well over low heat for 30 – 40 minutes until the meat is dry. When the chicken is dry, add the fried garlic and continue to stir the mixture for 5 – 10 minutes.
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Final Product
The dried chicken after completion has a beautiful orange-yellow color, fragrant with a hint of butter, along with a sweet and salty taste, slightly spicy blended with a bit of crunchiness from the fried garlic; just tasting a piece is enough to make you fall in love!
How to Choose Fresh and Delicious Chicken
- To prepare a delicious dish, you should choose chicken breast pieces with white skin, as this is older chicken with tastier and firmer meat, while young chicken tends to be more tender.
- If you buy skinless chicken breast, observe the layer of fat on the chicken. You should choose the fat that is white for better meat quality.
- Choose breasts with fewer striations in the meat. The more striations there are, the less fat and protein there will be, and these lines will make the chicken harder to absorb spices and sauces during cooking.
Through the detailed guide on 2 ways to make garlic butter dried chicken above, you can also choose a suitable method to make this dish at home. TasteVN wishes you success!
