Chinese Chili Chicken Food
CHINESE CHILLI CHICKEN
This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this.
Provided by Marlitt
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the chicken.
- Roughly chop the onion and pepper.
- Grate or finely chop the garlic.
- Cut the chilli in half, discard the seed and finely chop.
- Heat the oil in a wok or a large deep frying pan.
- Add the chicken, onion, peppers, chilli, garlic, and ginger.
- Fry for about 5 minutes on high heat.
- Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
- Serve with rice or Chinese noodles.
SICHUAN THOUSAND CHILE CHICKEN
Steps:
- Stir together cornstarch, soy sauce, cooking wine, cayenne powder and 1/8 tablespoon salt in a bowl. Add chicken and toss. Let stand at room temperature for at least 1 to 2 hours or refrigerate up to overnight.
- Preheat oil in a deep-fryer to 350 degrees F.
- Soak wedges of russet potato in cold water for at least 15 minutes, then drain. Dry well, then deep-fry until pale golden. Set aside.
- Deep-fry string beans until slightly softened and top layer of skin is slightly blistered. Set aside.
- Deep-fry marinated chicken until golden brown. Set aside.
- Heat vegetable oil in a wok over high heat and add ginger, garlic, green onion, dried chile peppers and Sichuan peppercorns to infuse with the oil. Turn heat to medium-high and stir back and forth for about 15 seconds.
- Add the chicken, potatoes and string beans, flipping the wok a few times after each addition. Once the infused oil and aromatic ingredients are well incorporated with the chicken, potatoes and beans, sprinkle with black and white pepper and the remaining 1/8 tablespoon salt. Transfer to a platter and serve.
EASY CHINESE CHILLI CHICKEN DRY
Easy recipe for Indian Chinese Chilli Chicken Dry. This will give you fool proof restaurant style chinese chilli chicken every single time! It's sweet and sour, crispy and spicy. You can also make it with gravy, but dry is our favorite.
Provided by Richa
Categories Snacks & Appetizers
Time 30m
Number Of Ingredients 23
Steps:
- In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
- Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-6 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
- In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.
- In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.
- Add the sauce to the chicken on high heat and toss well till the sauce coats the chicken. Stir fry for a minute or two and switch off the flame. Top with spring onions and serve immediately!
Nutrition Facts : Calories 341 kcal, Sugar 12 g, Sodium 1154 mg, Fat 12 g, SaturatedFat 6 g, Carbohydrate 29 g, Fiber 4 g, Protein 29 g, Cholesterol 160 mg, ServingSize 1 serving
HONEY CHILI CHICKEN
This stir-fry dish is from the cookbook Chinese Cooking Class. As with most stir-fry dishes, prepare the ingredients ahead because the cooking goes very quickly.
Provided by lazyme
Categories Whole Chicken
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Remove giblets from chicken and discard.
- Rinse chicken and cut into small serving-size pieces.
- Combine flour and salt.
- Coat chicken pieces with flour mixture.
- Heat oil in wok to 375ºF.
- Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time).
- Cook until golden, about 5 minutes.
- Drain on paper towels.
- Repeat with remaining chicken.
- Pour all but 1 tablespoon of the oil out of wok.
- Combine water, lemon juice, cornstarch, chili sauce and soy sauce.
- Add ginger to oil in wok.
- Stir-fry 1 minute.
- Add honey to ginger.
- Cook and stir 1 minute.
- Add cornstarch-chili mixture to honey and ginger.
- Cook and stir until mixture boils, about 1 minute.
- Stir chicken pieces into chili mixture.
- Cook and stir until chicken is hot throughout, about 3 minutes.
- Stir in onions.
- Cook and stir 1 minute.
Nutrition Facts : Calories 2064.3, Fat 198.3, SaturatedFat 31.1, Cholesterol 172.5, Sodium 624.6, Carbohydrate 29.8, Fiber 1.2, Sugar 14.1, Protein 45.3
CHINESE CHILI CHICKEN
A Chinese dish with little modifications :) I used leftover chicken so it takes much less time to cook. (I had to add some potatos to get rid of too much salt I added)
Provided by chamwith
Time 1h
Yield Serves 4
Number Of Ingredients 14
Steps:
- Mix 1tbsp soya sauce, 1 tbsp corn flour, lemon juice, egg, butter, salt and pepper in a bowl.
- Cut the chicken in to about 2cm cubes and mix with the above mixture and leave to marinate.
- Fry the marinated chicken pieces in a deep frying pan until browned.
- Mix the remaining soya sauce, corn flour, chicken broth, salt, pepper, sugar in a seperate bowl and set aside.
- Cut the bell pepper, and onion into about 3cm squares. (into slightly bigger pieces)
- Heat 1 tbsp oil and add ginger and garlic paste, bell pepper and fry for a minute or two.
- Add the chicken broth mixture and stir well until thickened. then add tomatos.
- Add the fried chicken cubes and serve hot.
CHILI CHICKEN
A tasty version of drumsticks with a bit of sweetness and spiciness. Thai sweet chili sauce adds an Asian flair.
Provided by Margot McKinney
Categories Appetizers and Snacks Snacks Kids Healthy
Time 1h30m
Yield 12
Number Of Ingredients 4
Steps:
- In a large bowl, mix together the honey, sweet chili sauce and soy sauce. Set aside a small dish of the marinade for basting. Place chicken drumsticks into the bowl. Cover and refrigerate at least 1 hour.
- Preheat an outdoor grill for medium-high heat.
- Lightly oil the grill grate. Arrange drumsticks on the grill. Cook for 10 minutes per side, or until juices run clear. Baste frequently with the reserved sauce during the last 5 minutes.
Nutrition Facts : Calories 142.1 calories, Carbohydrate 5.9 g, Cholesterol 61.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 19.6 g, SaturatedFat 1.1 g, Sodium 352.7 mg, Sugar 5 g
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