Chef Jon Lee's Asian Confusion Chicken
Ingredients:
-
Chicken thighs
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Chef Jon Lee's Fusion Marinade (8 oz. per lb of chicken)
Instructions:
3. Prep: Clean and trim excess fat from chicken thighs.
4. Marinate: Place chicken in a bowl or gallon ziplock bag.
Coat generously with Chef Jon's Fusion Marinade.
Marinate for 1 hour.
5. Cook; choose method
--Air fry: 15 minutes at 375°F, flipping halfway.
--Bake: 375°F in oven, flipping halfway. Cook until done.
--Grill: Until fully cooked, approximately 165 degrees
6. Sauce: Pour leftover marinade into a pot.
Simmer, stirring continuously to prevent burning.
7. Serve: Plate chicken with your choice of side.
Top with simmering sauce.
Chef Jon Lee's Spicy Garlic Shrimp
Ingredients:​
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1/4 cup Chef Jon Lee's Fusion Marinade
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1/4 cup light soy sauce
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1 lb size 21-25 Shrimp
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1/4 lb Fresno Chilis
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1/4 lb peeled and crushed fresh Garlic
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1/4 lb yellow onion sliced (1 inch)
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4 green onions chopped (small pieces)
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Cooking oil ​
Instructions:
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Heat oil
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Stir fry shrimp, chilis, garlic, onions for 2-3 min
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Toss shrimp, cook for 2-3 min
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Add 1/4 cup Chef Jon Lee Fusion Marinade & 1/4 c. light soy
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Stir until shrimp turn pink
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Serve hot
WELCOME to
Chef Jon Lee Sauces
MORE RECIPES COMING SOON!
"GOURMET MADE EASY"
Chef Jon's Asian Confusion Chicken Recipe
Ingredients
-
Chicken thighs
-
Chef Jon's fusion marinade (1 cup per lb of chicken)
Instructions
-
Prep: Clean and trim excess fat from chicken thighs.
-
Marinate: Place chicken in a bowl or gallon ziplock bag. Coat generously with Chef Jon's fusion marinade (about 1 cup per lb). Marinate for at least 1 hour.
-
Cook: Choose one method:
-
Air fry: 15 minutes at 375°F, flipping halfway.
-
Bake: 375°F in oven, flipping halfway. Cook until done.
-
Grill: Until fully cooked.
-
Sauce: Pour excess marinade into a pot. Bring to a boil, stirring continuously to prevent burning.
-
Serve: Plate chicken with your choice of side. Pour the boiled sauce over the top.
“See it’s easy!”