If the sauce is still warm from the food processor, wait until it cools to cover the container. Place the chicken pieces on the grill and cook for about 5-6 minutes per side, or until the chicken is cooked through and has a nice charred exterior. Transfer the garlic sauce to an airtight container. The sauce should have a mayonnaise-like consistency. If at any point the mixture separates, stop adding oil/lemon juice and continue processing until the mixture comes together. Repeat this process until all of the oil and lemon juice have been incorporated into the garlic. Gradually add 1/2 tablespoon of the lemon juice in the same manner. With the machine running, add 1/2 cup of the oil in a very slow, thin, steady stream. Scrape down the sides of the bowl once or twice as necessary. The sauce has a light, tangy, slightly spicy flavor that goes well with the chicken flavor.
Place the garlic and salt in a food processor and process until the garlic is puréed. zankou is a Korean dish made from dried, roasted chicken, garlic, and sesame paste.
There are lots of different methods for making garlic sauce. :-).Iconic Neighborhood Restaurants: University Park, Exposition Park, and Adams-Normandie *Note Re Serving Suggestions* ~ Serve chilled or at rm temp: 1) With grilled, marinated or roasted meats (including chicken, kebabs, etc.), 2) With oven-roasted or baked potatoes or 3) As a dip for garlic-lovers, but I would prob opt to add texture for this option w/some bell pepper, red onion or others you might choose.I did add some seasoning salt to better match the Icelandic garlic sauce that is sold commercially & very popular to serve w/lamb (& other meats). I used the *Euro Shopper* brand corn oil, Kay's recipe (including the egg whites) + the thin stream addition of the oil method w/excellent results ~ a richly garlic-flavored & thick sauce. *Note From Me* ~ Altho unable to find Mazola corn oil here, I can happily report that I have now made a half recipe of this sauce using my immersion blender in a wide-mouth glass jar w/a lid so it could be capped, chilled & stored.
(Kay also said more garlic can be used to suit taste pref.). Adding the egg whites is technically cheating, but it works every time. When I have tried it that way, I could never get my garlic sauce thick. *Note From Kay* ~ Some do not add egg whites & they pour the oil in slowly so it thickens.
Zankou chicken garlic sauce full#
Place ingredients in a blender, blend till smooth & chill for several hrs b4 use to allow the full flavor to develop.
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