Name: Crunchy Baked Chicken with Glazed Baby Carrots
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: ¾ cup Corn Flakes cereal; 2 tablespoons extra virgin olive oil, plus more for greasing; ¼ cup sugar; 15 ounces baby carrots, cut into 1-inch-thick slices; 2 tablespoons fresh lime juice; ½ teaspoon salt; One 3-pound chicken, cut into pieces and boned; Salt and freshly ground white pepper; 1½ teaspoons sesame oil; 2 tablespoons minced shallots; 1 cup Total cereal; 1 tablespoon soy sauce; 8 large egg yolks; 1 teaspoon ground dried Thai chile; 2 teaspoons extra virgin olive oil; 1 teaspoons sesame oil; 1¾ cups Rice Krispies cereal; 2 tablespoons fresh orange juice; 1 tablespoon unsalted butter; 2 tablespoons chopped fresh tarragon; 1½ cups Gewürztraminer or other fruity white wine; ¾ cup fresh lemon juice; 1 cup plus 2 tablespoons unsalted butter; 1 cup Special K cereal; 2 teaspoons peeled and minced garlic; ¼ cup plus 2 tablespoons soy sauce

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

The supremely crunchy crust on this chicken comes not from deep-frying, but from a cereal coating. It’s a nostalgic dish, reminiscent of Shake ’n Bake, but infinitely better. Baby carrots look fun on the side and the citrus glaze and fresh tarragon add a sophisticated twist.

Ingredients

Citrus Soy Sauce

2 teaspoons extra virgin olive oil
2 tablespoons minced shallots
2

Method

To make the sauce: Heat the olive oil in a large saucepan over medium-high heat. Add the shallots and garlic and cook, stirring, until golden brown, about 2 minutes. Add the wine, lemon juice, and soy sauce and cook, stirring occasionally, until the mixture has reduced to a syrupy consistency, about 20 minutes. Whisk in the butter until the mixture is emulsified a

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Crunchy Baked Chicken with Glazed Baby Carrots

Ingredients

Citrus Soy Sauce

Method

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