Dinner ideas to pull you from your winter slump.
Emma is a writer and recipe developer at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles"on the fly," baking dozens of pastries at 3 a.m.
, reviewing restaurants, and writing articles about everything from how to use leftover mashed potatoes to the history of pies in North Carolina. Now she lives in Maplewood, New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's cooking column, Big Little Recipes, all about big flavor and little ingredient lists. And see what she's up to on Instagram and Twitter at @emmalaperruque.
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Red Curry Chicken Fingers With Crispy Onion Breading Recipe on Food52I created these ultra-crispy, red curry–spiced chicken fingers as a way to punch up the flavor and texture of garden variety chicken fingers. A few simple tricks make them stand out: First, the chicken (either boneless, skinless thighs or breasts cut into strips, or packaged chicken tenders) is dunked in a zippy mix of yogurt and Thai red curry paste, then rolled in panko and crushed fried onions (the canned kind), a nod to fried shallots, which are no stranger to Thai cooking. They’re baked on a rocket-hot sheet pan with butter and oil, an easier, speedier, and less messy way to go versus frying them in batches on the stovetop. More yogurt and red curry paste make a simple, flavorful dipping sauce—the creaminess of the yogurt being the perfect foil for each crispy, crunchy, flavor-packed bite. With their bold, spicy-sweet flavors, they may seem like a grown-up version of chicken fingers, but from my experience, they’ll be a big hit with kids and adults alike. A sheet pan of broccoli or cauliflower florets (roasted at the same time as the chicken) makes the perfect companion. A few notes: since the level of heat varies between brands of Thai red curry paste, taste the yogurt–red curry marinade before coating the chicken, and adjust its spiciness to your liking. Same goes for the red curry-yogurt dipping sauce: make it as mild or kicky as you like. For the crispy breading, you can use all panko, but I definitely recommend a mix of panko with crushed fried onions; they lend addictive crunch and flavor. (I use French’s or Trader Joe’s brands, but feel free to fry your own.) I prefer a 2:1 ratio of panko to fried onion crumbs, but you can definitely play around with the proportions.
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