City Chicken Recipe

Pork: The main protein in this dish, cut into cubes for easy skewering.

Breadcrumbs: Used to coat the pork, giving it a crispy texture when fried.

Eggs: Beaten to help the breadcrumbs adhere to the pork.

Flour: The first layer of coating for the pork, which helps the eggs stick.

Salt: Enhances the flavor of the pork.

Black pepper: Adds a bit of spice and depth to the dish.

Vegetable oil: Used for frying the skewers until they are golden brown.

When threading the pork onto skewers, make sure to leave a little space between each piece. This allows the heat to circulate evenly around the meat, ensuring that it cooks thoroughly and achieves a uniform golden brown color when frying.

• pork - Substitute with chicken breast: Chicken breast is a lean meat that can mimic the texture and flavor of pork when cubed and cooked.

• breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free alternative.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the meat and adds a slight tangy flavor.

• flour - Substitute with cornstarch: Cornstarch can be used as a coating to achieve a crispy texture and is also gluten-free.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile but is milder and less visually noticeable.

• vegetable oil - Substitute with canola oil: Canola oil has a high smoke point and neutral flavor, making it suitable for frying.

• Allow the city chicken to cool completely before storing. This helps prevent condensation, which can make the breadcrumbs soggy.
• Place the cooled skewers in an airtight container. If stacking, separate layers with parchment paper to avoid sticking.
• Store in the refrigerator for up to 3 days. For longer storage, consider freezing.
• To freeze, wrap each skewer individually in plastic wrap or aluminum foil. This ensures they remain separate and easy to thaw individually.
• Place the wrapped skewers in a freezer-safe bag or container. Label with the date to keep track of freshness.
• When ready to enjoy, thaw the city chicken in the refrigerator overnight.
• Reheat in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. This helps maintain the crispy texture of the breadcrumbs.
• Alternatively, reheat in a microwave on medium power, but note that this may result in a less crispy exterior.

• Preheat your oven to 350°F (175°C). Place the leftover City Chicken on a baking sheet lined with aluminum foil. Cover the skewers loosely with another piece of foil to prevent them from drying out. Bake for about 15-20 minutes or until heated through.

• For a quicker method, use a microwave. Place the City Chicken on a microwave-safe plate. Cover with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, reheat in an air fryer. Preheat the air fryer to 350°F (175°C). Place the City Chicken skewers in the basket, ensuring they are not touching. Heat for 5-7 minutes, shaking the basket halfway through to ensure even crispiness.

• For stovetop reheating, add a small amount of vegetable oil to a skillet over medium heat. Place the City Chicken skewers in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally until warmed through.

• If you have a steamer, this method will keep the City Chicken moist. Place the skewers in the steamer basket over boiling water. Cover and steam for about 5-7 minutes or until heated through.

• Oven: Used to bake the skewers after frying, ensuring they are cooked through.

• Skewers: Used to thread the cubed pork, making it easier to handle and cook evenly.

• Frying pan: Used to fry the skewered pork until golden brown on all sides.

• Baking dish: Used to transfer the fried skewers into the oven for baking.

• Mixing bowls: Used to hold the flour, beaten eggs, and breadcrumbs for dredging and coating the pork.

• Tongs: Used to handle the skewers while frying and transferring them to the baking dish.

• Measuring cups: Used to measure out the flour, breadcrumbs, and vegetable oil accurately.

• Whisk: Used to beat the eggs until they are well combined.

• Paper towels: Used to drain excess oil from the fried skewers before baking.

• Knife: Used to cube the pork into even pieces for threading onto the skewers.

• Cutting board: Used as a surface for cubing the pork.

Prepare ingredients in advance: Cube the pork and prepare the breadcrumbs, flour, and beaten eggs ahead of time to streamline the cooking process.

Use an assembly line: Set up a station with flour, eggs, and breadcrumbs in sequence to quickly coat the pork skewers.

Preheat the oven: Start preheating your oven while you prepare the skewers to save time.

Batch frying: Fry multiple skewers at once in a large frying pan to reduce cooking time.

Use a thermometer: Ensure the oil is at the right temperature for frying to achieve a golden brown crust quickly.