City Chicken Recipe

Pork loin: This is the main protein for the dish, cut into cubes for easy skewering and cooking.

Breadcrumbs: Used to create a crispy coating on the pork skewers.

Flour: Helps the egg mixture adhere to the pork cubes.

Eggs: Beaten and mixed with milk to create a binding layer for the breadcrumbs.

Milk: Combined with eggs to help the breadcrumbs stick to the pork.

Salt: Seasons the pork cubes to enhance their flavor.

Pepper: Adds a bit of spice and depth to the seasoning.

Oil: Used for frying the skewers to achieve a golden brown crust.

When threading the pork cubes 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 evenly. Additionally, when setting up your breading station, use one hand for the dry ingredients and the other for the wet ingredients. This will help keep your hands cleaner and prevent the breading from becoming clumpy.

• pork loin - Substitute with chicken breast: Chicken breast is a lean meat that can mimic the texture of pork loin when cut into cubes and cooked.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a similar crunch and can be used as a direct replacement.

• flour - Substitute with cornstarch: Cornstarch can be used as a coating for frying and will result in a crispier texture.

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

• milk - Substitute with almond milk: Almond milk can be used for those who are lactose intolerant or prefer a dairy-free option.

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

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and a different flavor profile.

• oil for frying - Substitute with coconut oil: Coconut oil has a high smoke point and can be used for frying, adding a slight coconut flavor.

• Allow the pork skewers to cool completely before storing. This prevents condensation, which can make the breading soggy.
• Wrap each skewer individually in plastic wrap or aluminum foil. This helps maintain their shape and prevents them from sticking together.
• Place the wrapped skewers in an airtight container or a resealable plastic bag. Label the container or bag with the date to keep track of freshness.
• Store the container or bag in the refrigerator if you plan to consume the city chicken within 3-4 days. For longer storage, place it in the freezer.
• To freeze, ensure the skewers are tightly wrapped and stored in a freezer-safe container or bag. They can be frozen for up to 2-3 months.
• When ready to reheat, thaw the skewers in the refrigerator overnight if frozen. This ensures even reheating.
• Preheat your oven to 350°F (175°C) for reheating. Place the skewers on a baking sheet lined with parchment paper or a lightly greased baking dish.
• Cover the skewers with aluminum foil to prevent them from drying out. Reheat in the oven for about 15-20 minutes or until heated through.
• For a crispier texture, remove the foil during the last 5 minutes of reheating. You can also reheat the skewers in a frying pan over medium heat, turning occasionally until they are heated through and crispy.
• Serve the reheated city chicken hot, and enjoy the same delicious taste as when freshly made.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover city chicken skewers on a baking sheet.
  3. Cover the skewers loosely with aluminum foil to prevent them from drying out.
  4. Heat in the oven for about 15-20 minutes, or until the pork is warmed through.
  5. For a crispier texture, remove the foil during the last 5 minutes of reheating.

• Microwave Method:

  1. Place the city chicken skewers on a microwave-safe plate.
  2. Cover the skewers with a damp paper towel to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If needed, continue microwaving in 30-second intervals until the pork is heated through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of oil to the skillet to prevent sticking.
  3. Place the city chicken skewers in the skillet.
  4. Cover the skillet with a lid to help retain heat and moisture.
  5. Turn the skewers occasionally, heating for about 5-7 minutes or until the pork is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the city chicken skewers in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to make sure the pork is heated through and has a crispy exterior.

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

• Frying pan: Used to fry the skewers until they are golden brown on all sides.

• Skewers: Used to thread the pork cubes for easy handling and cooking.

• Mixing bowls: Used to set up the breading station with flour, beaten eggs mixed with milk, and breadcrumbs.

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

• Baking dish: Used to hold the skewers while they bake in the oven.

• Measuring cups: Used to measure out the breadcrumbs, flour, and milk.

• Whisk: Used to beat the eggs and mix them with the milk.

• Knife: Used to cut the pork loin into cubes.

• Cutting board: Used as a surface to cut the pork loin into cubes.

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

Pre-cut pork: Buy pork loin pre-cut into cubes to save prep time.

Ready-made breadcrumbs: Use store-bought breadcrumbs to avoid making your own.

Assembly line: Set up your breading station in an assembly line to streamline the process.

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

Batch frying: Fry multiple skewers at once to reduce cooking time.

Use a thermometer: Use a meat thermometer to ensure the pork is cooked through quickly and safely.