Chinese Bbq Chicken Food

STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut into bite-size chunks.
• Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
• Heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
• Drain onto a plate covered in kitchen roll.
• In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
• Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
• Add in cornflour paste.
• Mix until the sauce has thickened.
• Stir in the pineapple and chicken until evenly coated with the sauce.
• Serve with rice.
• Enjoy!

CHINESE BARBECUED CHICKEN

Steps:

• Cut the chicken into quarters and rub each piece evenly with the salt.
• Combine the rest of the ingredients in a blender or food processor and puree them.
• Place the chicken in a resealable plastic bag and pour the marinade over.
• Squish around good so the marinade is evenly coating the chicken.
• Set aside to marinate at least 1 hour at room temperature, or refrigerate overnight.
• Preheat broiler, light a fire in an open gril or turn on your gas grill.
• When your chosen cooking method is hot, place the chicken on the grill and cook, over indirect heat, for about 45 minutes turning occasionally, or until meat is no longer pink near the joints.
• This is really good served with steamed jasmine rice and greens or stir-fried pea pods and mushrooms.

BARBECUED CHINESE CHICKEN LETTUCE WRAPS

Steps:

• Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces.
• Preheat a large skillet or wok to high.
• Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over.

ASIAN BARBECUED CHICKEN

Steps:

• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off the burners on one side and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Mix 2 teaspoons vegetable oil, the brown sugar, 1 teaspoon five-spice powder, 1 teaspoon salt and 1/4 teaspoon pepper in a bowl. Rub on the chicken. Grill skin-side down over direct heat until marked, about 5 minutes. Flip and move to the cooler side of the grill; cover and cook until a thermometer registers 165 degrees F in the thigh, 30 to 40 minutes.
• Meanwhile, heat the remaining 2 teaspoons vegetable oil in a saucepan over medium heat. Add 3 teaspoons ginger, the garlic and the remaining 1/2 teaspoon five-spice powder and cook 2 minutes. Add the hoisin sauce, 1 tablespoon vinegar and 3 teaspoons honey; cook 1 minute. Remove from the heat and add 1 teaspoon sesame oil.
• Toss the cucumbers with the remaining 1 tablespoon vinegar, 1/2 teaspoon honey, 1/4 teaspoon each sesame oil and ginger, and salt to taste. Top the chicken with the sauce. Serve with the cucumbers.

CHINESE GRILLED CHICKEN

Steps:

• Combine all ingredients except chicken in a plastic bag.
• Stab the chicken a few times to make sure it soaks up all the goods, then add to the liquid.
• Place in fridge for at least a few hours.
• Remove chicken from marinade and grill until done turning once.

CHINESE BBQ CHICKEN SKEWERS

Steps:

• Cut the chicken pieces into long thin strips, 3-4 per piece.
• In a large bowl or zip top bag, combine the soy sauce, ginger, hoisin sauce, white pepper, and garllic.
• Place 2 TB of the marinade in a small covered bowl.
• Refrigerate until it is time to cook the chicken.
• Add the chicken to the remaining marinade in the bag, toss until well coated, push the air out of bag and seal.
• Marinate for at least 20 minutes - a few hours is nice and overnight even better.
• Preheat oven to 400 degrees.
• Remove the chicken from marinade.
• Discard the marinade and skewer the chicken using a weaving method with the skewer.
• Place on foil-lined cookie sheets in a single layer,.
• Bakefor 15-25 minutes.
• Flip halfway through and baste with the reserved marinade.
• You can grill for approximately 10 minutes on each side instead of using the oven.

GRILLED FIVE SPICE CHICKEN

Steps:

• Score the skin side of each piece of chicken 2 to 3 times, about 1/8 inch deep.
• Whisk together the the juice of 1/2 lime, 1 tablespoon fish sauce, garlic, 1 tablespoon rice vinegar, Chinese five-spice powder, 2 teaspoons hot chile paste, ginger, and soy sauce in a bowl. Pour into a resealable plastic bag. Add chicken, coat evenly with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for 6 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove chicken halves from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Reserve marinade mixture in a small bowl.
• Whisk together the 1/3 cup rice vinegar, juice of 1/2 lime, 1 teaspoon fish sauce, and 1 teaspoon hot chile paste in a small bowl. Set aside.
• Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with reserved marinade mixture, and move to indirect heat.
• Grill, brushing with glaze and turning ever 10-15 minutes, until well-browned and meat is no longer pink in the center, about 45 minutes total. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
• Drizzle vinegar lime juice mixture over the chicken and serve.

CHINESE BARBECUED CHICKEN

Steps:

• In a large bowl, thoroughly mix everything except chicken and basting sauce.
• Add chicken making sure all pieces are well coated, cover bowl and refrigerate overnight.
• For the basting sauce mix orange juice, lemon juice, pineapple juice and pour mixture into saucepan and bring to boil, reduce heat and simmer for 20 minutes.
• Add honey, ketchup, duck sauce and mix thoroughly, set aside.
• Preheat oven to 375 degrees.
• Remove chicken pieces from marinade and.
• discard excess marinade, place in baking dish and bake for 30 minutes.
• Turn oven to broil and brush chicken with basting sauce and broil for 5 minutes until chicken browns on top.
• Turn pieces over and brush again with basting sauce and brown other side.

ORIENTAL STICKY BBQ CHICKEN

Steps:

• Slash the chicken drumsticks 3-4 times each with a sharp knife and place in a non-metallic bowl with the chicken wings. Mix together all the marinade ingredients and pour over the chicken.
• Leave to marinate for min. 2 hours, or overnight if you can.
• Once marinated, place the chicken on the barbeque over medium-hot coals and cook for about 20 min, brushing all over with the marinade as it cooks.
• (if it's colouring too quickly, move to a cooler part of the barbecue to cook gently.)
• Cook until the marinade and skin have caramelized to a slightly dark crisp.
• If you're unsure whether they're done, pierce a drumstick with a skewer: if the juices are still pink, carry on cooking for a few more minutes.
• Sprinkle with a few sesame seeds before serving.

CHINESE BARBECUED CHICKEN WINGS

Steps:

• Preheat the oven to 475 degrees F.
• Place the chicken wings in an oven proof baking dish.
• Add the barbecue sauce ingredients to a blender and mix for 5 seconds.
• Pour sauce over the chicken wings and toss to coat thoroughly.
• Bake in the oven for 15 minutes.
• Reduce oven temperature to 350 degrees F and bake for an additional 20 minutes.
• Serve hot or at room temperature.