{"id":3616,"date":"2010-03-12T17:15:15","date_gmt":"2010-03-12T23:15:15","guid":{"rendered":"http:\/\/thasneen.com\/cooking\/?p=3616"},"modified":"2017-06-12T18:08:25","modified_gmt":"2017-06-12T22:08:25","slug":"tgi-fridays-dragon-fire-chicken","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/tgi-fridays-dragon-fire-chicken\/","title":{"rendered":"TGI Friday\u2019s Dragon Fire Chicken"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3617 size-full\" title=\"TGI Friday's Dragon fire chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/tgi-fridays-dragon-fire-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/tgi-fridays-dragon-fire-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/tgi-fridays-dragon-fire-chicken-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Right now I am screaming, Thanks God it&#8217;s Friday&#8230;<\/p>\n<p>Only at TGI Friday&#8217;s I order food without much confusion. I don&#8217;t have to flip the menu several times nor piss off the waiter by asking for minutes and minutes to make up my mind on what I really want. Only here I am pretty sure about what I want, Dragon fire chicken. It has got everything I am looking for: it&#8217;s low fat, it&#8217;s just the right portion for me and the right price. Besides these, the chicken is grilled, the sauce is spicy enough to fire my taste buds, it&#8217;s served on a bed of rice pilaf, with a side of pineapple Pico De Gallo and has my favorite mandarin oranges topped on it. It couldn&#8217;t get better. My taste buds will be seen enjoying these myriad of flavors without even caring to make a pause in between to see what&#8217;s happening around.<\/p>\n<p>I&#8217;ve been wanting to recreate this dish in my kitchen for a long time. When I google searched about the TGI Friday&#8217;s dragon fire chicken recipe , many sites lined up in front of me. In almost all sites I&#8217;ve found the same recipe given and hence thought of trying it. I must say my taste buds were pleased with this recipe and the taste was quite close to that of TGI Friday&#8217;s. If there&#8217;s anyone out there just like me wanting to recreate Dragon fire chicken at home could try this recipe. I&#8217;ve made few alterations in the amount of ingredients used to meet my needs.<\/p>\n<p>Dragon Fire Chicken: &#8221; Marinated chicken breast topped with fiery Kung Pow sauce, mandarin oranges and pineapple pico de gallo&#8221;.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3618 size-full\" title=\"TGIF_Dragon fire chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/tgif_dragon-fire-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/tgif_dragon-fire-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/tgif_dragon-fire-chicken-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<p><strong>Step: 1 For making Marinade:<\/strong><\/p>\n<ul>\n<li>Chicken breast fillets, boneless- 3<\/li>\n<\/ul>\n<p><strong>To grind:<\/strong><\/p>\n<ul>\n<li>Olive oil- 3 tbsp<\/li>\n<li>Honey- 2 tbsp<\/li>\n<li>Rice vinegar- 1tbsp<\/li>\n<li>Lime juice- 1\/2 tbsp<\/li>\n<li>Parsley, chopped- 1tbsp<\/li>\n<li>Jalapeno, seeded and chopped- 1<\/li>\n<li>Garlic, minced- 2tsp<\/li>\n<li>Onion, diced- 1tbsp<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>In a blender, combine all the above mentioned &#8220;to grind&#8221; ingredients to a smooth paste.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/dragon-fire-chicken-marinade.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3620\" title=\"dragon fire chicken marinade\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/dragon-fire-chicken-marinade.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/dragon-fire-chicken-marinade.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/dragon-fire-chicken-marinade-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Pour the marinade paste in to a zip lock bag.<\/li>\n<li>Pound the chicken breast fillet flat with a mallet to make it tender.<\/li>\n<li>Add the chicken breasts into the marinade in the zip lock bag and combine well.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3619 size-full\" title=\"Chicken marination\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/chicken-marination.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/chicken-marination.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/chicken-marination-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Refrigerate the marinade chicken in the zip lock bag for an hour or you could even keep it overnight.<\/li>\n<\/ul>\n<p><strong>Step:2 Cooking chicken on a grill or a on stove top:<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3628 size-full\" title=\"Dragon fire chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/dragon-fire-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/dragon-fire-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/dragon-fire-chicken-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><br \/>\n<\/strong><\/p>\n<ul>\n<li>When the chicken has done marinating, grill the chicken breast on a barbecue grill until it&#8217;s cooked well.<\/li>\n<li>You could even cook the chicken on a skillet over stove top.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3621 size-full\" title=\"grilling dragon fire chicken\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/grilling-dragon-fire-chicken.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/grilling-dragon-fire-chicken.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/grilling-dragon-fire-chicken-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Cook the chicken until it turns brown on both sides and cooked well inside.<\/li>\n<\/ul>\n<p><strong>Step: 3 Making Kung Pow Sauce:<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/kung-pow_sauce.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3624\" title=\"kung pow sauce\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/kung-pow_sauce.jpg\" alt=\"\" width=\"475\" height=\"240\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/kung-pow_sauce.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/kung-pow_sauce-300x151.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><br \/>\n<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Water- 1\/4 cup<\/li>\n<li>Rice Vinegar- 2tbsp<\/li>\n<li>Dark Brown sugar- 1\/2 cup<\/li>\n<li>Soy sauce- 4tbsp<\/li>\n<li>Chili sauce- 1tbsp<\/li>\n<li>Garlic, minced- 1tbsp<\/li>\n<li>Ginger, minced- 1tbsp<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>Combine all the ingredients in a small sauce pan over medium heat.<\/li>\n<li>When the mixture begins to boil, lower the heat and let simmer for 15 minutes.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3622 size-full\" title=\"Kung pow Sauce\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/kung-pow-sauce.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/kung-pow-sauce.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/kung-pow-sauce-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>When the sauce thickens, remove from the heat, if you want you could strain the sauce to discard the ginger and garlic and keep aside.<\/li>\n<\/ul>\n<p><strong>Step: 4 Pineapple Pico De Gallo<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3623 size-full\" title=\"pineapple pico de gallo\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/pineapple-pico-de-gallo.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/pineapple-pico-de-gallo.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/pineapple-pico-de-gallo-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><br \/>\n<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Pineapple, finely chopped canned or fresh- 1\/2 cup<\/li>\n<li>Tomatoes, finely diced- 2<\/li>\n<li>Red onion, finely diced- 1\/2 cup<\/li>\n<li>Cilantro, minced- 2tbsp<\/li>\n<li>Jalapeno, minced- 2tbsp<\/li>\n<li>Lime juice- 1tbsp<\/li>\n<li>Salt- to taste<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>Combine all the ingredients in a small bowl and refrigerate until needed.<\/li>\n<\/ul>\n<p><strong>Step: 5 Almond-Spinach Couscous:<\/strong><\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3626 size-full\" title=\"Spinach almond couscous\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/spinach-almond-couscous.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/spinach-almond-couscous.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/spinach-almond-couscous-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><br \/>\n<\/strong><\/p>\n<ul>\n<li>Couscous- 1 cup<\/li>\n<li>Onion, diced- 1<\/li>\n<li>Spinach- 2 cups<\/li>\n<li>Almonds, toasted- 1\/2 cup<\/li>\n<li>Chicken stock, low sodium- 1 1\/4 cups<\/li>\n<li>Ground pepper- 1\/2 tsp<\/li>\n<li>Olive oil- 1tbsp<\/li>\n<li>Salt- if needed<\/li>\n<\/ul>\n<p><strong>Instruction:<\/strong><\/p>\n<ul>\n<li>Heat a sauce pan over medium heat, add olive oil, saute onion till tender.<\/li>\n<li>Add spinach and saute.<\/li>\n<li>Add almonds and ground pepper, pour chicken stock and let it come to a boil.<\/li>\n<\/ul>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-3625 size-full\" title=\" almond spinach couscous\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-spinach-couscous.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-spinach-couscous.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/almond-spinach-couscous-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<ul>\n<li>Now, add the couscous and cover the pan with its lid and remove from the heat.<\/li>\n<li>Let stand for 5 minutes.<\/li>\n<li>After 5 minutes, open the lid and stir the couscous with a fork.<\/li>\n<\/ul>\n<p><strong>Step:6 Serving<\/strong><\/p>\n<p><strong><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/Dragon-fire-chicken1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3629\" title=\"Dragon-fire-chicken\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/Dragon-fire-chicken1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/Dragon-fire-chicken1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/Dragon-fire-chicken1-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><br \/>\n<\/strong><\/p>\n<ul>\n<li>On a plate, make a bed of couscous (1\/2 cup).<\/li>\n<li>Place one chicken breast on top of the couscous.<\/li>\n<li>Drizzle Kung Pow sauce on the chicken generously.<\/li>\n<li>Drain canned mandarin orange section and sprinkle orange segments on the top of the chicken.<\/li>\n<\/ul>\n<p><a href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/mandarin-orange-segments.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-3627\" title=\"mandarin orange segments\" src=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/mandarin-orange-segments.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/mandarin-orange-segments.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/mandarin-orange-segments-300x200.jpg 300w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/a><\/p>\n<ul>\n<li>Place Pico de gallo on the side.<\/li>\n<li>Enjoy this TGI Friday&#8217;s Dragon fire chicken not at TGI Friday&#8217;s but in your home.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2010\/03\/TGIF-Dragon-fire-chicken.jpg\" \/>\n<div class=\"item ERName\">TGI Friday\u2019s Dragon Fire Chicken<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]Step: 1 For making Marinade[\/b]<\/li>\n<li class=\"ingredient\">Chicken breast fillets, boneless- 3<\/li>\n<li class=\"ERSeparator\">[b]To grind[\/b]<\/li>\n<li class=\"ingredient\">Olive oil- 3 tbsp<\/li>\n<li class=\"ingredient\">Honey- 2 tbsp<\/li>\n<li class=\"ingredient\">Rice vinegar- 1tbsp<\/li>\n<li class=\"ingredient\">Lime juice- 1\/2 tbsp<\/li>\n<li class=\"ingredient\">Parsley, chopped- 1tbsp<\/li>\n<li class=\"ingredient\">Jalapeno, seeded and chopped- 1<\/li>\n<li class=\"ingredient\">Garlic, minced- 2tsp<\/li>\n<li class=\"ingredient\">Onion, diced- 1tbsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ERSeparator\">[b]Step: 3 Making Kung Pow Sauce[\/b]<\/li>\n<li class=\"ingredient\">Water- 1\/4 cup<\/li>\n<li class=\"ingredient\">Rice Vinegar- 2tbsp<\/li>\n<li class=\"ingredient\">Dark Brown sugar- 1\/2 cup<\/li>\n<li class=\"ingredient\">Soy sauce- 4tbsp<\/li>\n<li class=\"ingredient\">Chili sauce- 1tbsp<\/li>\n<li class=\"ingredient\">Garlic, minced- 1tbsp<\/li>\n<li class=\"ingredient\">Ginger, minced- 1tbsp<\/li>\n<li class=\"ERSeparator\">[b]Step: 4 Pineapple Pico De Gallo[\/b]<\/li>\n<li class=\"ingredient\">Pineapple, finely chopped canned or fresh- 1\/2 cup<\/li>\n<li class=\"ingredient\">Tomatoes, finely diced- 2<\/li>\n<li class=\"ingredient\">Red onion, finely diced- 1\/2 cup<\/li>\n<li class=\"ingredient\">Cilantro, minced- 2tbsp<\/li>\n<li class=\"ingredient\">Jalapeno, minced- 2tbsp<\/li>\n<li class=\"ingredient\">Lime juice- 1tbsp<\/li>\n<li class=\"ingredient\">Salt- to taste<\/li>\n<li class=\"ERSeparator\">[b]Step: 5 Almond-Spinach Couscous[\/b]<\/li>\n<li class=\"ingredient\">Couscous- 1cup<\/li>\n<li class=\"ingredient\">Onion, diced- 1<\/li>\n<li class=\"ingredient\">Spinach- 2 cups<\/li>\n<li class=\"ingredient\">Almonds, toasted- 1\/2 cup<\/li>\n<li class=\"ingredient\">Chicken stock, low sodium- 1 1\/4 cups<\/li>\n<li class=\"ingredient\">Ground pepper- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Olive oil- 1tbsp<\/li>\n<li class=\"ingredient\">Salt- if needed<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]For Grinding[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a blender, combine all the above mentioned &#8220;to grind&#8221; ingredients to a smooth paste.<\/li>\n<li class=\"instruction\">Pour the marinade paste in to a zip lock bag.<\/li>\n<li class=\"instruction\">Pound the chicken breast fillet flat with a mallet to make it tender.<\/li>\n<li class=\"instruction\">Add the chicken breasts into the marinade in the zip lock bag and combine well.<\/li>\n<li class=\"instruction\">Refrigerate the marinade chicken in the zip lock bag for an hour or you could even keep it overnight.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step:2 Cooking chicken on a grill or a on stove top[\/b]<\/div>\n<ol>\n<li class=\"instruction\">When the chicken has done marinating, grill the chicken breast on a barbecue grill until it&#8217;s cooked well.<\/li>\n<li class=\"instruction\">You could even cook the chicken on a skillet over stove top.<\/li>\n<li class=\"instruction\">Cook the chicken until it turns brown on both sides and cooked well inside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]For Making Sauce[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Combine all the ingredients in a small sauce pan over medium heat.<\/li>\n<li class=\"instruction\">When the sauce begins to boil, lower the heat and let simmer for 15 minutes.<\/li>\n<li class=\"instruction\">When the sauce thickens, remove from the heat, if you want you could strain the sauce to discard the ginger\/garlic and keep aside.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]For Making Pineapple Pico De Gallo[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Combine all the ingredients in a small bowl and refrigerate until needed.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]For Making Almond-Spinach Couscous[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Heat a sauce pan over medium heat, add olive oil, saute the onion till tender.<\/li>\n<li class=\"instruction\">Add spinach and saute.<\/li>\n<li class=\"instruction\">Add almonds and ground pepper, pour chicken stock and let it come to a boil.<\/li>\n<li class=\"instruction\">Now, add the couscous and cover the pan with its lid and remove from the heat.<\/li>\n<li class=\"instruction\">Let stand for 5 minutes.<\/li>\n<li class=\"instruction\">After 5 minutes, open the lid and stir the couscous with a fork.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Step:6 Serving[\/b]<\/div>\n<ol>\n<li class=\"instruction\">On a plate, make a bed of couscous (1\/2 cup).<\/li>\n<li class=\"instruction\">Place one chicken breast on top of the couscous.<\/li>\n<li class=\"instruction\">Drizzle Kung Pow sauce on the chicken generously.<\/li>\n<li class=\"instruction\">Drain canned mandarin orange section and sprinkle orange segments on the top of the chicken.<\/li>\n<li class=\"instruction\">Place Pico de gallo on the side.<\/li>\n<li class=\"instruction\">Enjoy this TGI Friday&#8217;s Dragon fire chicken not at TGI Friday&#8217;s but in your home..<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.4.3177<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Right now I am screaming, Thanks God it&#8217;s Friday&#8230; Only at TGI Friday&#8217;s I order food without much confusion. I don&#8217;t have to flip the menu several times nor piss off the waiter by asking for minutes and minutes to make up my mind on what I really want. Only here I am pretty sure &hellip; <\/p>\n","protected":false},"author":1,"featured_media":3617,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[422,408,363,368,91,373],"tags":[5,106,224,221,220,222,223],"class_list":["post-3616","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-chicken-by-ingredient","category-honey","category-jalapeno-by-ingredient","category-main-dish-for-lunch-or-dinner","category-soy-sauce","tag-chicken","tag-couscous","tag-dragon-fire-chicken","tag-kung-pow-sauce","tag-pineapple","tag-pineapple-pico-de-gallo","tag-tgi-fridays-dragon-fire-chicken"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3616","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=3616"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/3616\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/3617"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=3616"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=3616"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=3616"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}