I want to make something with chicken that has an "oriental" flavor to it. To reach that effect I'm planning to use the following spices and flavorants:
>Ginger
>Coriander
>Cumin
>Lemon juice
>Cayenne pepper
>Garlic (in paste form)
>Paprika (chopped)
What're your thoughts on it? Something I should add? Something I should remove? Tips in general on oriental spices and herbs?
how about some fucking soy sauce or sesame oil or teriyaki sauce
>>7245451
sesame oil, rice wine vinegar and honey
>>7245457
Shit, I knew I forgot something. I'll use either soy sauce or kecap (Indonesian soy sauce, but a bit sweeter)
>>7245461
I generally use olive oil but I could try a little sesame oil for a change. Not sure about the honey, would that really be worth adding? I'm afraid it would completely change the taste for the worse.
>>7245467
vinegar/honey is a quick easy way to achieve the whole sweet and sour thing, also use the sesame oil sparingly that shit's stronk mang
>>7245480
just add like a drop or two of sesame oil to the olive oil
>>7245481
Is mixing two oils really a good idea? Isn't it better to use either one or the other?
>>7245486
it's fine, sesame oil isn't a frying oil but rather a tasting oil, it's best as an addition to frying oil like olive or canola, or mixed as a salad dressing
>>7245491
Alright, thanks.
I-i sometimes pantry using sesame oil. Always comes out really nice
>>7245451
I would take out the cumin, lemon, and paprika. Most importantly, add soy sauce and sesame.
Replace the lemon with lime, or kaffir lime if you can get that.
I would also try Chinese 5 spice mix. (star anise, cloves, cinnamon, fennel seeds, and sichuan peppers.