Chinese Take Out At Home Chicken Food

CHICKEN AND BROCCOLI (CHINESE TAKEOUT STYLE)

Steps:

• Slice the chicken against the grain into thin bite-size pieces, no thicker than 1/4" (1/2 cm), transfer into a medium-size bowl. Add the marinade ingredients. Stir to mix well. Let sit for 10 minutes while preparing other ingredients.
• Combine all the sauce ingredients in a bowl. Stir to mix well.
• Bring 1/3 cup of water to a boil in a large nonstick skillet over medium-high heat. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 40 to 50 seconds. Transfer the broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
• Add the oil and swirl to coat the bottom. Spread the chicken in the skillet in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
• Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
• Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately.
• Serve hot with steamed rice or boiled noodles as a main dish.

CHINESE TAKE-OUT CHICKEN CHOW MEIN WITH CRISPY NOODLES

Steps:

• Combine the chicken, 1 tablespoon of rice wine and 1 teaspoon of soy sauce in a medium bowl. Marinate at room temperature while you assemble the rest of the ingredients.
• In a separate bowl, combine the remaining 1/4 cup of soy sauce, the remaining 3 tablespoons of rice wine, the stock, rice vinegar, sesame oil, oyster sauce, sugar, red chili sauce, and cornstarch. Set aside.
• Bring 3 quarts of water to a boil in an large pot. Add the noodles and cook according to the package directions. Drain the noodles and rinse them under cold water to stop the cooking. Lay the noodles out on paper towels to dry.
• Heat the oil in a wok or large frying pan to 360ºF and add the noodles.
• They will cling together forming a pancake of sorts. Fry this on one side for about 5 minutes, or until the bottom is crisp, then flip the noodle pancake with a spatula and fry the other side for 3 minutes. Drain the noodle pancake on paper towels, cover with aluminum foil, and keep in a warm place.
• Drain all but 2 tablespoons of the oil from the wok and add the chicken. Stir-fry until it is almost cooked, about 2 minutes. Remove the chicken from the pan and add the garlic and ginger. Cook for 30 seconds, then add the onion, bok choy, broccoli, cabbage, snow peas, and carrot. Stir-fry the vegetables for 4 minutes or until the color brightens. Return the chicken to the pan, and stir in the sauce. Cover and cook 3 minutes or until the vegetables are tender and the sauce thickens.
• Place the noodle cake on a large serving dish and top with the chicken and vegetables. Serve hot.
• Variation: You may substitute beef, pork, tofu, or shrimp for the chicken in this recipe.

CHINESE TAKE-AWAY-STYLE LEMON CHICKEN RECIPE BY TASTY

Steps:

• Combine all marinade ingredients with the chicken breast and leave for 20 minutes.
• Coat the chicken breast first in flour, then eggs, and finally panko breadcrumbs.
• In a medium-sized saucepan heat the oil to 325˚F (170°C),
• Deep fry the breaded chicken for about 3-4 minutes until the coating is golden brown.
• In a small frying pan, combine the chicken stock, lemon juice, and sugar. Bring the mixture to a boil.
• Mix the corn flour with the water, then add the mixture to the frying pan to thicken the sauce.
• Add the chicken to the frying pan and coat with the lemon sauce.
• Serve on top of rice. (We garnished ours with green onions and sesame seeds.)
• Nutrition Calories: 4856 Fat: 436 grams Carbs: 188 grams Fiber: 9 grams Sugars: 47 grams Protein: 66 grams
• Enjoy!

CHINESE TAKE-OUT: ORANGE CHICKEN

Steps:

• Thoroughly mix together all the marinade ingredients. Put chicken pieces into a large zip-lock baggie. Add 1/2 cup of marinade to the baggie and seal, reserving the rest. Toss chicken to thoroughly cover and place baggie into a glass dish and refrigerate for 1 hour, tossing again after 30 minutes.
• Meanwhile, place beaten eggs in a bowl on the counter. Place the 1 cup of cornstarch into a pie pan. Put the 1 cup oil into a deep, heavy bottom skillet. Place remaining, un-used marinade into a sauce pan.
• Remove chicken pieces from the marinade, and place on a plate. Discard used marinade.
• Dip the chicken pieces into the beaten egg, then dredge thru the cornstarch. Gently press pieces to be sure they are coated. Place chicken into the fridge for 1 hour to set the coating. EDITED: Place the dredged chicken pieces on a wire rack over a sheet pan to refrigerate, I do not recommend leaving the chicken pieces in the pan of cornstarch.
• After 1 hour remove the chicken from the fridge and heat remaining marinade over medium heat to a boil, stirring occasionally. Combine water and the 2 tablespoons of cornstarch, and while stirring constantly, slowly add enough slurry to the boiling marinade until desired thickness (you may not need it all). Boil 1-2 minutes and remove from heat.
• Heat oil in a deep, heavy bottom skillet over medium high heat. Oil is hot enough when a pinch of cornstarch is sprinkled in and it bubbles. (Sorry, I don't use a thermometer).
• Now, working in batches, carefully add a small portion of the chicken pieces to the oil and gently roll for 2 minutes (or until chicken is cooked thru). Do not over crowd the pan because it will drop the oil temp and you will have greasy chicken rather than crispy. Remove the pieces using a metal slotted spoon (or a spider) to a paper towel lined plate, let oil temp return and begin another batch.
• When all chicken pieces are done and thoroughly drained, toss them into the pan with the heated marinade. Serve immediately over white rice and garnish with sesame seeds and scallions, if using.
• Enjoy!