Chinese Minute Chicken Bites Food

CRISP CHICKEN BITES

Steps:

• Cut the chicken breasts into small chunks, each about the size of a marble (you should get roughly 15 pieces per breast). Put the pesto in a bowl and mix together with the chicken until coated all over. Tip the breadcrumbs into a large freezer bag.
• Add the chicken pieces in batches to the bag and give it a good shake to coat. Place a piece of greaseproof paper on a baking sheet, then lay the chicken pieces on the sheet, making sure none of them are touching. Put in the freezer and, when frozen solid, take off the baking sheet and store in a container or freezer bag.
• To cook, heat oven to 220C/fan 200C/ gas 7. Pour a little oil onto a shallow baking tray, just enough to cover it. Put the tray in the oven and let it heat up for 5 mins. Tip the chicken onto the sheet and return to the oven for 10-15 mins until crisp and cooked through.

CHINESE PINEAPPLE CHICKEN: READY IN 30 MINUTES OR LESS!

Steps:

• 2 minutes - Cut the chicken breasts into small, bite-sized cubes and place into a gallon zipper bag.
• 1 minutes - Scoop flour, salt and pepper into the bag with the chicken. Shake to cover.
• 5 minutes - Pour 2 cups oil into a medium, stock pot and heat on medium-high temperature until a thermometer reaches 325 degrees Fahrenheit.
• 10 minutes - Scoop half of the chicken into the pot and cook for 3 to 4 minutes or until golden brown. Remove from the oil and drain on a paper towel. Repeat with the second half of chicken. Set aside.
• 2 minutes - Pour 2 tablespoons canola oil into a wok or large skillet. Add chopped garlic. Heat on medium temperature until the garlic is sizzling.
• 2 minutes - Combine crushed pineapple, pineapple juice, sugar, white vinegar, soy sauce, hot sauce and cornstarch in a large mixing bowl.
• 3 minutes - Pour pineapple sauce into the garlic oil. Whisk to combine. Cook for 2 to 3 minutes or until the sauce begins to thicken.
• 5 minutes - Add chicken to the sauce and stir to cover. Continue cooking for an additional 5 minutes.

CHINESE BBQ CHICKEN

Steps:

• Place Marinade ingredients in a ziplock bag or bowl and mix to combine.
• Add chicken and mix to coat. Marinade for 3 - 24 hours.
• Optional: Cut chicken into bite size or large pieces and thread onto skewers. Use 1 skewer for small pieces, 2 for large, like pictured in post.
• Heat half the oil in a heavy based skillet over medium high heat, or BBQ on medium (if using grill side, brush oil on bars).
• Remove chicken from marinade (RESERVE for basting) and place in the skillet - cook in 2 batches, don't crowd the pan. Cook for 4 minutes then turn.
• Use the Marinade to baste the cooked side of the chicken. After 3 minutes, turn the chicken over so the basted side is now cooking again - cook for 1 minute.
• Baste the chicken, then turn again and cook for 45 sec - 1 min.
• Transfer chicken to a plate, cover loosely with foil and rest for 5 minutes.
• Serve, garnished with green onions / scallions if using!

CHINESE STYLE FRIED CHICKEN

Steps:

• Cut chicken into inch pieces.
• Whisk together egg whites and soy sauce.
• Soak chicken in soy mixture for 20 minutes covered in the fridge.
• Add 2 cups oil to wok or deep fryer.
• Heat wok to 350°F.
• Put cornstarch and flour into a reseal able plastic freezer bag.
• Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
• Add chicken to wok.
• Fry 15 seconds only. No browning yet!
• Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
• After all of the chicken has cooked for 15 seconds let cool for a few minutes.
• Fry it an additional 15-20 seconds or until golden.
• Always check meat. If it is pink it needs to be cooked longer.
• Top with your favorite lemon or orange sauce.

CHINESE MINUTE CHICKEN BITES

Steps:

• 1. Cut chicken into bite-sized pieces.
• 2. Coat with flour, let stand for 15 minutes.
• 3. In a large skillet, heat oil and garlic, do not burn the garlic or it will be bitter.
• 4. Add the chicken pieces and stir-fry until browned.
• 5. Lower the heat and add the remaining ingredients.
• 6. Garnish with additional Chinese parsley.

MONGOLIAN CHICKEN

Steps:

• Place chicken strips and cornstarch in a large resealable plastic bag. Shake to coat.
• Heat vegetable oil in a large skillet over medium-high heat. Add chicken and cook until golden brown on the outside and juices run clear, about 5 minutes on each side. Transfer to a paper towel-lined plate.
• Whisk together garlic, ginger puree, Sriracha, sesame oil, rice vinegar, brown sugar, and soy sauce. Add mixture to the skillet and bring to a boil. Reduce heat and simmer until sauce has thickened, about 3 minutes.
• Return chicken to the skillet. Add green onions and toss to coat. Cook over medium-high until heated through, about 2 minutes. Serve immediately.

CHINESE CHICKEN BITES WITH DIPPING SAUCE

Steps:

• Combine ingredients-chicken through pepper- and mix well. Pour about 1/2" peanut oil in a heavy skillet. Heat to medium high heat. Drop chicken mixture by teaspoonfuls into hot oil. Reduce heat to medium-low and fry the chicken bites for 5 to 6 minutes or until golden brown, turning once. Drain on paper towels and serve immediately.
• In a small saucepan, saute scallions in the sesame oil for 2 to 3 minutes. Add the rest of the ingredients and simmer until flavors are incorporated. Simmer for about 5 to 10 minutes. Sprinkle in the flour and stir well. Adjust seasonings to taste. If the mixture is too thick, add a little hot water to make desired consistency.

GARLIC BUTTER CHICKEN BITES

Steps:

• Preheat a 12-inch non-stick skillet over medium-high heat.
• Dab chicken on all sides dry with paper towels.
• Sprinkle flour, Italian seasoning, and desired amount of salt and pepper (I use about 3/4 tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).
• Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.
• Add chicken in an even layer, work to leave some space between pieces so they'll brown rather than steam.
• Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.
• Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).
• Serve right away.

MEAL PREP CHICKEN BITES

Steps:

• Toss the chicken with the parsley, garlic powder, dill, onion powder, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and a few grinds of pepper until evenly coated.
• Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until just starting to turn white, about 1 minute. Reduce the heat to low, cover and cook undisturbed until the chicken is cooked through, about 5 minutes.
• The chicken will keep up to 4 days. Let cool completely before refrigerating.
• Ranch Style: Serve with ranch dressing for dipping and smashed potatoes and green beans alongside.
• Pesto Noodles: Toss the chicken with store-bought pesto and serve on top of buttered egg noodles.
• Buffalo Style: Toss the chicken with store-bought buffalo sauce and serve with carrot and celery sticks and roasted cauliflower.
• Greek Pita: Tuck the chicken into pita pockets and top with sliced red onion, cucumber and tomato, pitted olives and plain yogurt.

SALT AND PEPPER CHICKEN

Steps:

• Dice chicken into even pieces, and sprinkle with 1 tbsp salt, 1 tbsp Chinese five spice and1 tbsp black pepper
• Rub the spices into the chicken to evenly coat the chicken
• Set aside while you chop and prepare the vegetables
• Finely dice the onions, red pepper, green chilli and spring onions, and set aside
• Tip out 1 cup of cornflour onto a large, flat plate
• Add the marinated chicken to the plate of cornflour, and toss/move around with your hands until it is all evenly coated
• Do not let the coated batter sit too long before the next step or the moisture of the chicken will soak up the cornflour
• Heat 1 cup of oil in a large pan, until a little cornflour sprinkled in bubbles upon contact
• Add the coated chicken to the pan, and cook until the underside turns light brown
• Stir the chicken to brown the other side, and cook for a further 10 minutes; or until the chicken is cooked through and brown and crispy on the outside
• Remove the chicken from the oil using a slotted spoon, and set aside on a pice of kitchen roll to soak up a little oil.
• To the remaining oil, add the chopped onion and fry on medium heat until it becomes to turn brown
• Add the green chilli to the pan, and cook for 2 minutes further, stirring to ensure nothing is sticking to the pan
• Add the red pepper to the pan, cook for a further minute and stir,
• Add 1 tsp salt, 1 tsp pepper and 1 tsp Chinese five spice and stir to coat the vegetables
• Add half of the chopped spring onions, stir and cook for a further minute
• Then add the cooked chicken to the pan of vegetables, stir to thoroughly coat the chicken in the vegetable mix, and cook for a further minute or so until the chicken is as brown as you prefer
• Remove from heat, top with the remaining, raw spring onions, and serve on a bed of rice

CHINESE MUSHROOM CHICKEN STIR FRY

Steps:

• Combine chicken and all the marinade ingredients in a big bowl. Stir to mix well. Let marinate for 15 minutes while preparing the other ingredients.
• Combine all the sauce ingredients in a medium-sized bowl. Stir to mix well.
• Heat oil in a large skillet over medium-high heat until hot. Spread the chicken in the skillet in a single layer. Sear until the bottom turns golden without moving it, 1 minute or so. Stir and flip to cook the other side, until turns golden, another minute or so. Transfer the cooked chicken pieces to a big plate and set aside.
• Add the remaining 1 tablespoon oil and the mushrooms. Cook and stir until the mushrooms are cooked through and the liquid evaporated.
• Add the bamboo shoots, garlic, ginger, and onion. Drizzle with a bit more oil if the pan looks dry. Stir and cook for a minute.
• Stir the sauce again to thoroughly dissolve the cornstarch and pour it into the pan. Stir a few times until the sauce thickens.
• Add the chicken back into the skillet. Stir to coat everything well with the sauce. Immediately transfer everything to a big plate.
• Serve hot over steamed rice as a main dish.