Asian Chicken In Garlic Sauce Food

ASIAN-STYLE CHICKEN MEATBALLS

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, combine 2 tablespoons of the sambal, the soy sauce, ginger, chicken, water chestnuts, garlic, scallions, cilantro and 2 tablespoons water (this will keep the meatballs really moist!). Use your hands to squish the mixture together until combined.
• Form a little tester patty and then cook and taste to make sure the chicken is really delicious. If the seasoning isn't just right, add a little more soy sauce or a sprinky-dink of salt. When you're confident the meatball mix is perfectly seasoned, form the meatballs.
• Roll the meatballs in the peanuts, and place on a small baking sheet. Roast until meatballs are cooked through, 12 minutes.
• In a small bowl, add the mayonnaise and the remaining 2 tablespoons sambal. Stir to combine and refrigerate until ready to serve.
• Serve the meatballs hot with the chili-mayonnaise.

ASIAN CHICKEN WITH PEANUT SAUCE

Steps:

• Peanut sauce:
• Combine all the ingredients in food processor and mix until well blended. Set aside.
• Marinade:
• Mix all the ingredients, except the pineapple, together in a bowl, then add the pineapple slices. Let sit for a minimum of 30 minutes. This can also be made a day ahead and refrigerated.
• Preheat the grill to medium and grill each side of the pineapple until they have deep brown grill marks. Remove and slice into desired bite-size pieces. Set aside.
• Dough:
• Preheat the grill and the oven to 400 degrees F.
• Mix the yeast, water and sugar together in a small bowl until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
• Using a stand mixer, add the flours, salt, cornmeal, sesame seeds, and orange zest, and mix with dough hook. Add the yeasted water and mix for 30 seconds. Add the sesame oil, ginger and garlic. If the dough is too dry, add drops of water until it becomes moist. Place dough in oiled bowl, cover with plastic wrap and let rise for 30 minutes.
• When ready to roll out, cut the dough into 2 pieces and roll out each piece to desired thickness.
• This will give you 2 individual pizzas or you can choose to do one. Put the dough on a preheated pizza stone, if using an oven or a mesh grilling tray, if using a grill. Depending on the thickness of the crust, it will take approximately 10 minutes for thin pizza and 15 to 20 minutes for thicker pizza.
• Chicken:
• Preheat the grill to medium.
• Cut each chicken breast in half to make thinner cutlets. Season with oil, and salt and pepper, to taste.
• Grill for about 2 to 3 minutes on each side. Remove from the grill to a cutting board and cut into bite-size pieces, either long strips or chunks. Cover loosely with foil. Set aside.
• Assembly:
• Arrange the grilled chicken, grilled pineapple, red pepper, avocado, cilantro on top of the dough. Drizzle with Peanut sauce, slice and serve.

ASIAN CHICKEN IN GARLIC SAUCE

Steps:

• 1. Rub the chicken with the soda and let marinate 20 minutes. Rinse well. Mix soy sauce, rice vinegar, brown sugar, chili oil, cornstarch, mirin, and oyster sauce and set aside
• 2. Add oil to pan and saute red pepper for 2 minutes. Add chicken and cook 5 minutes. Add garlic and saute 2 minutes.
• 3. Stir sauce in and let cook until thickened. Serve over rice or noodles garnish with cilantro

CHINESE GARLIC SAUCE

Steps:

• Heat the vegetable oil in a medium saucepan over high heat. Add the garlic, ginger, and chilis. Cook, stirring constantly until fragrant, about 15 seconds.
• Stir in the soy sauce, chicken broth, vinegar, brown sugar, sesame oil, red pepper flakes. Bring to a boil then reduce heat to medium and cook for 1 minute.
• Stir the water and cornstarch together until fully dissolved and pour it into the sauce. Cook, stirring constantly until the sauce thickens.
• Allow the sauce to cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Reheat the sauce by warming it over low heat.

ASIAN CHICKEN THIGHS

Steps:

• In a large skillet, heat oil over medium heat. Add chicken; cook until golden brown, 8-10 minutes on each side. In a small bowl, whisk water, brown sugar, orange juice, soy sauce, ketchup, vinegar, garlic, pepper flakes and five-spice powder. Pour over chicken. Bring to a boil. Reduce heat; simmer, uncovered, until chicken is tender, 30-35 minutes, turning chicken occasionally., In a small bowl, mix cornstarch and cold water until smooth; stir into pan. Bring to a boil; cook and stir until sauce is thickened, about 1 minute. Sprinkle with green onions. If desired, serve with rice. Freeze option: Cool chicken. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little water if necessary.

ASIAN GARLIC CHICKEN

Steps:

• Whisk vinegar, chicken broth, garlic, soy sauce and pepper in small bowl to blend.
• Season chicken breast halves on both sides with seasoning mix.
• Heat oil in heavy large skillet over medium-high heat.
• Add chicken to skillet and saute until golden, about 4 minutes per side.
• Pour vinegar mixture over chicken.
• Add bay leaves.
• Reduce heat to low, cover skillet and simmer until chicken is just cooked through, about 10 minutes.
• Using tongs, transfer chicken to plate.
• Boil pan juices 2 minutes.
• Season to taste with salt.
• Spoon over chicken, discarding bay leaves.
• Serve with rice.

CHINESE GARLIC CHICKEN

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

BAKED ASIAN-STYLE HONEY CHICKEN

Steps:

• To Marinate: Arrange chicken pieces in a 9x13 inch baking dish. In a small bowl combine the onion, soy sauce, ginger, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake chicken at 425 degrees F (220 degrees C) for 30 minutes. Turn pieces over and top with green onion, then continue baking for about 10 to 15 minutes, or until chicken is tender and cooked through and juices run clear. Serve immediately.

ASIAN GARLIC SAUCE

Steps:

• Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.
• Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).
• Quickly restir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).
• Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Refrigerate after use.

ASIAN HONEY BBQ CHICKEN DRUMETTES

Steps:

• Heat greased grill to medium heat.
• Mix all ingredients except chicken until blended.
• Grill chicken 15 min. or until done, turning and brushing occasionally with barbecue sauce mixture.

CHINESE GARLIC CHICKEN

Steps:

• Whisk together minced garlic, soy sauce, sesame oil, honey, and cornstarch until smooth.
• Heat vegetable oil in a large skillet or wok over medium high heat. Add chicken and garlic mixture to pan and stir fry, stirring frequently, until chicken is cooked through and sauce has thickened, about 5-7 minutes.
• Garnish with sesame seeds and green onion, if desired.

ASIAN CHICKEN WINGS

Steps:

• Preheat oven to 400 degrees F.
• Cut the chicken wings into sections. Discard the tips and place drumettes and wings in a bowl. Season with salt.
• In a microwave-safe bowl, whisk together chili garlic sauce, brown sugar, soy sauce, vinegar, sesame oil and garlic.
• Pour half of the sauce over chicken wings and toss to coat.
• Spread chicken wings in a single layer on a baking sheet. I lined mine with parchment paper for easy cleanup.
• Bake chicken wings for 20 minutes, flip each wing and bake for 25 minutes more.
• Add cornstarch to the remaining sauce and whisk in.
• Microwave for 20 seconds, then stir well.
• Microwave for 15 more seconds. The sauce should be thick. If not, add 1 more teaspoon of cornstarch whisked with 2 teaspoons of water.
• Roll each baked wing in the sauce right before serving.

CHINESE GARLIC SAUCE

Steps:

• Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.
• Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.
• Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
• Use the sauce immediately, for example, in a stir-fry or as a dip for vegan dumplings or summer rolls. Or let it cool completely and pour the sauce into a clean jar.
• Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!

ASIAN CHICKEN MARINADE

Steps:

• Combine the soy sauce, honey, vinegar, brown sugar, sesame oil, garlic, and ginger in a mixing bowl and whisk together.
• Place chicken in a resealable plastic bag and pour marinade mixture over top. Carefully remove excess air, seal the bag, and lay flat.
• Let the chicken marinate in the refrigerator for at least 2 hours or overnight.
• Place marinated chicken on a plate and salt lightly. Leave at room temperature while the grill preheats. Set aside leftover marinade in the plastic bag-do not throw it away!
• Clean and oil the grill grates then preheat to high heat (about 500° F).
• Place chicken on the grill and cook for 5 minutes. Flip, and cook for an additional 5-6 minutes (or until meat thermometer reads an internal temp of 165° F.
• Remove chicken from the grill and tent with foil for 5-10 minutes before serving.
• Pour the marinade that remains in the plastic bag into a large shallow non-stick pan and bring to a full boil.
• Immediately reduce heat to a simmer, and stir constantly with a wooden spoon until sauce has thickened and will coat the back of a spoon. It should be thinner than honey but not watery. Do not overheat as sugars will burn! Add drips of Sriracha hot sauce to taste.
• Drizzle (or brush) the finished sauce over the grilled chicken. Garnish with toasted sesame seeds and/or chopped green onions and serve.

CHINESE GARLIC CHICKEN

Steps:

• In a bowl, mix the cornstarch with the salt and white pepper. Cut the chicken thighs into bite-sized pieces. Dredge the chicken pieces in the cornstarch mixture and shake off any excess. Set aside.
• Heat the oil in a wok (it's also possible to make this recipe with a simple skillet if you don't have one). Add the chicken pieces and shallow fry them for 3-4 minutes or until golden and cooked through. If all the chicken doesn't fit in a single layer, work in batches. When done, remove with a slotted spoon and drain on a paper towel.
• Clean the wok using a paper towel. Add some oil and stir-fry the garlic and scallions for 1-2 minutes. Add the rice wine, soy sauce, sugar, and a pinch of white pepper. Heat through and return the chicken pieces back into the pan. Mix them into the sauce.
• Serve over the rice or it's also great as a finger food. Enjoy!

CHICKEN WITH BLACK BEAN SAUCE

Steps:

• Have a quick rinse of the douchi for ten seconds to remove the dirt and sand.
• Drain in a colander, transfer them to a tray, spread them into a single layer, and blow-dry under the fan for one hour.
• Place them in a pan and toast over low heat until they are all dried up. The endpoint is when the douchi is no longer shiny, dull, and light, and aromatic.
• Heat five tablespoons of vegetable oil in the wok. Saute the chopped onion for one minute, followed by the minced garlic for another minute.
• Next, add the chopped chilies when the garlic starts to turn aromatic.
• Season it with cho hou sauce, sugar, light soy sauce, and oyster sauce.
• Return the toasted black beans to the wok. Give it a good mix, then add some Shaoxing wine, chenpi, and just enough water to cover the beans.
• Simmer over medium heat to soften the beans for about five minutes or until the water has evaporated.
• Cut 500g of chicken breast or chicken thigh into one-inch lengths.
• Marinate the meat with light soy sauce, sesame oil, black pepper, and cornstarch, and black bean sauce for half an hour.
• Cut one medium-sized onion, one red bell pepper, and one green bell pepper into wedges, about the same size as the chicken fillet.
• Heat a tablespoon of oil in the wok, stir-fry the onion wedges for two minutes until they start to turn color, then add the bell peppers and stir-fry for another minute. Remove from wok.
• Put the marinated chicken in the wok, stir-fry over medium heat until cooked. Then add the black bean paste. Turn up the heat, and return the vegetables to the wok to have a few quick stirs and flips. Serve.

BONCHON SOY GARLIC CHICKEN WINGS

Steps:

• Making the fried chicken. Pat the chicken wings until dry and place in a medium sized bowl. To the bowl, add cornstarch and season with salt and pepper. Mix well until the chicken wings are evenly coated. Deep fry the chicken wings until they are cooked all the way through. Place on a paper towel to drain excess oil and allow to dry.
• Making the Bonchon soy garlic glaze. Combine light soy sauce, mirin, brown sugar, garlic powder, ginger, garlic and onion in a pan. Place pan over low-medium heat and stir until sugar is fully dissolved. In a bowl add cornstarch and water to form a slurry. Pour mixture into the pan to thicken the glaze. Add the fried chicken wings into the pan and stir until the chicken is evenly coated with the glaze.

ASIAN CHICKEN HOT POT WITH SESAME AND GARLIC DIPPING SAUCES

Steps:

• Make Sesame sauce:
• Toast sesame seeds. Purée in a blender with remaining ingredients until smooth.
• Make Garlic Sauce:
• Stir together all ingredients until sugar has dissolved.
• Make broth:
• Bring broth, water, garlic, and ginger to a boil in a small saucepan. Discard ginger. Keep at a brisk simmer.
• To cook:
• Simmer chicken, tofu, noodles, and vegetables in small batches (chicken will take 30 seconds to 1 minute; make sure not to contaminate other food with utensils for the raw chicken). Serve with dipping sauces in small bowls.