Fried Chili Pepper Chicken Food

CHILLI CHICKEN - CHINESE STYLE

Steps:

• Make a batter with the'Marinade' ingredients.
• Put chicken pieces into it and mix well.
• Set aside for 1/2 hour.
• Heat oil, about 2 inches deep, in a wok/frypan.
• Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
• Drain fried chicken on a paper towel.
• When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
• In a small bowl mix together cornstarch and water.
• Put back the wok on fire and heat the 2 tblsps of oil.
• Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
• Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
• The sauce will thicken; if you find it too thick, add some more water.
• When the bubbles appear, add the fried chicken pieces.
• Add salt and a pinch of MSG (if using).
• Stir fry chicken for 2 minutes and remove from fire.
• Serve hot with chinese fried rice/plain rice or noodles.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Steps:

• Season the chicken with salt and pepper.
• Cut the chicken into thin strips then coat in the egg wash and flour.
• Shallow fry for a few minutes on each side, until golden brown.
• Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
• In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
• Add back in the chicken and peppers and stir well in the sauce.
• Serve with rice.
• Enjoy!

STIR-FRIED KUNG PAO CHICKEN WITH CHILE PEPPERS

Steps:

• Gather the ingredients.
• Cut the chicken into 1-inch cubes.
• Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
• While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
• Cut the chiles in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
• Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
• Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
• When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
• Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
• Add the chile peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
• Add the sauce to the wok. Bring to a boil.
• Add the chicken back into the pan. Stir in the peanuts and the green onion.
• Remove from the heat and stir in the sesame oil. Serve hot.
• Enjoy.

STIR FRIED CHICKEN CHILI WITH VEGETABLES AND NOODLES

Steps:

• In a medium bowl, add chicken, 1 3⁄4 tablespoon garlic, ginger paste, soy sauce, rice vinegar, water, and 1 1⁄2 tablespoons of homemade chili masala to make the chicken marinade. Mix the chicken and the marinade well, cover and refrigerate for 20 minutes. In a large sauté pan, over medium high heat, evenly spray cooking oil for 2 seconds; add chicken and stir-fry for 8 to 10 minutes or until the chicken is tender. Sprinkle cornstarch over the chicken, stir and remove from the pan. In the same sauté pan, over medium high heat, evenly spray cooking oil for 4 seconds; add green bell peppers, zucchini, squash and carrots; stir fry for 6 to 8 minutes or until vegetables are cooked and tender; remove from the pan and place in a separate bowl next to the chicken. In the same sauté pan, over medium high heat, evenly spray cooking oil for 2 seconds; add mini bell peppers and stir-fry for 2 minutes; remove from the pan and add to the chicken. In the same sauté pan, over medium high heat, evenly spray cooking oil for 2 seconds; add remaining garlic, homemade chili masala and boiled spaghetti; stir-fry for 3 to 4 minutes. Return the chicken and vegetables to the pan with the spaghetti and mix gently. Drizzle sesame seed oil on top and garnish by sprinkling whole sesame seeds and crushed red peppers.

STIR-FRIED JULIENNED POTATOES WITH CHILI PEPPER

Steps:

• Peel off the potatoes' skin and cut them (julienne) into equal sized matchsticks.5 Soak them in cold water for about 5 minutes to further remove starch from potatoes. Wash and drain thoroughly.
• Wash the green onions and chop it into small pieces.
• Wash the fresh chili peppers (if using). Cut it open and discard the seeds. Then cut the chili peppers into long thin slices. For dried chili pepper, break it into half and discard the seeds.
• Heat the 2 tablespoons of vegetable oil over medium heat in a skillet or wok. When the oil is getting warm, add the Sichuan peppercorns and let cook for a few minutes until most of the peppers have turned to a darker hue but not burnt (see images). Use a wood or metal spatula to scoop out the cooked peppercorns and discard.
• With the oil still hot, add the chili peppers and green onions to the wok. Stir for half a minute then add the drained potato matchsticks. Immediately stir, toss, and mix everything evenly for a few seconds.
• Increase the heat to medium-high or high and add the 1 teaspoon of kosher salt. Continue stirring and tossing to cook the potato matchsticks evenly and to prevent them from sticking to the pan. After about 3 minutes, when the potatoes are mostly cooked and have a glossy look, add the 2 tablespoons of white vinegar. Continue stirring and tossing for a minute, then transfer to a plate.

SPICY CHICKEN FRIED RICE RECIPE

Steps:

• Heat 1 teaspoon oil in a large pan or wok to medium-high. Add the scrambled eggs and cook, stirring, until the eggs set and are nice and fluffy, about 2 minutes. Transfer to a bowl and set aside.
• Return the pan to medium heat and add 1 tablespoon oil. Add the chopped chicken, peppers, onion and carrot. Cook for 7-8 minutes, stirring a bit, until the chicken cooks through and the vegetables soften.
• Add the garlic, Chinese 5 spice, chili flake, chili paste, and salt and black pepper to taste. Stir and cook for 1 minute, until you can smell the gorgeous garlic.
• Add the butter and melt. Stir in the rice, green onions, soy sauce and fish sauce. Lightly stir fry the rice for 5 minutes, stirring a bit, until everything is combined.
• Stir in the sriracha, sesame oil and reserved scrambled eggs.
• Garnish and serve!

PAN-FRIED BLACK PEPPER CHICKEN

Steps:

• Cut the chicken into large pieces with 0.3cm thickness. Add all the marinating ingredients and mix well.Set aside for 20 minutes.
• Heat some oil in a pan and heat the pan. Place the chicken meat one by one. Let them stay for a while until one side is browned(takes 2 mins), turn over and fry the other side (1 mins). Spread more extra ground black pepper. If you want other flavors, add cumin or chili flakes.
• Serve with vegetable and lettuce.

DRIED CHILI CHICKEN

Steps:

• Heat olive oil in a large skillet over high heat.
• Add garlic and saute until lightly browned, approximately 1 minute.
• Add chicken and stir-fry 2 minutes.
• Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
• Add all remaining ingredients and cook, stirring constantly, 3 minutes.
• Serve immediately.

FRIED PEPPER CHICKEN

Steps:

• Wash and clean the chicken. Pat dry it Heat the oil and butter in a wok. Carefully add few of the chicken pieces. Cover the wok with the lid and fry the chicken on medium low flame turning them once a while. Fry till the chicken cooked and is golden brown. Remove the fried chicken on an absorbent paper or kitchen towel. Fry the entire chicken in batches. Once done, remove the oil from the wok. To the wok, add water, salt and pepper. Once the water begins to boil add the chicken piece to it. Cook the chicken till the water evaporates and the chicken pieces are well coated by the crushed pepper. Serve hot! Enjoy! Note: Keep just a wee bit of liquid in the chicken so that it remains moist/ juicy. Note: If at any point you feel that the oil/butter is not sufficient, add a little more to ensure that the chicken is well cooked.

PEPPER FRIED CHICKEN (YURINGI: 유린기)

Steps:

• Pat the chicken thighs dry with paper towels. Score a crosshatch patten on both sides of the chicken pieces. Pound the thighs to an even thickness with a meat tenderizer or with the back of your kitchen knife. Sprinkle both sides with salt and ground black pepper. Set aside or refrigerate until ready to use. Place the shredded green onion and onion in a bowl and add cold water. Let it sit.
• Heat the vegetable oil in a small pan until it begins to smoke, about 30 seconds to 1 minute. Remove from the heat. Stir in the pepper flakes until they are slightly brown. Strain the oil into a medium sized stainless steel bowl. Add the soy sauce, vinegar, sugar, water, garlic, and sesame oil. Stir well until the sugar is completely dissolved.
• Prepare a shallow and wide bowl (I use my large, shallow plastic bowl). Add the starch and salt. Crack in an egg. Mix well with a spoon or a whisk.
• Heat the oil in a large, deep pan over medium-high heat until it reaches about 340° to 350° F. If you don't have a kitchen thermometer, test the oil temperature by dipping a tip of a chicken piece into it. If it bubbles, it's ready. Dip a chicken piece into the batter and wipe off the excess with the side of the bowl. Add it to the oil one piece at a time, working in batches if your pan is small. My 12 inch large pan is perfect for frying 4 pieces of chicken thighs at a time. Repeat with the rest of the chicken pieces until all are in the pan. Deep-fry, turning the chicken with tongs, until all sides are light golden brown and crunchy, about 5 to 6 minutes. As each piece is done, transfer it to a strainer over a bowl to drain the excess oil. Reheat the oil for about 1 minute and add all the chicken again. It will look a little soggy at first. Deep-fry, turning occasionally, until all the chicken pieces are dark golden brown and very crunchy, another 5 to 6 minutes. Transfer the chicken pieces to the strainer over the bowl to drain. Let them cool for a few minutes until you can handle them.
• Add the sliced chili pepper to the sauce and mix it together. Drain the soaking green onion and onion through a strainer set in your sink. Rinse it under cold running water, turning it over by hand for 10 seconds. Drain well. Cut the chicken into bite size pieces and put them on a large plate lined with the lettuce. Spoon the peppers out of the sauce and put them on top of the chicken. Add the shredded green onion and onion and gently pour the rest of the sauce all over top. Serve right away.

FRIED CHILI CHICKEN

Steps:

• Cut the chicken into serving pieces. The breast pieces should be cut in half. Place the chicken in a bowl and cover with the buttermilk overnight.
• In a medium size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper.
• Heat enough oil to a depth of about 3/4-inch in a large heavy skillet. When the oil is medium hot dip the chicken pieces in the flour mixture and fry, without crowding the chicken. If necessary, use 2 skillets or fry in batches.
• Reduce the heat to medium and fry until the coating becomes a deep golden brown, turning the chicken as needed. The white meat should be done in 20 to 25 minutes, dark meat in about 35 minutes. Juices should run clear when the chicken is pricked with a fork. Squeeze lime juice over the chicken 10 minutes before it is done. Drain chicken on paper towels.

FRIED CHILI PEPPER CHICKEN

Steps:

• For the chicken marinade: Dissolve the sugar in 3 cups warm water. Add the garlic, fish sauce and salt and mix well. Cool completely. Add the chicken to the marinade and refrigerate for 1 day.
• For the sofrito: Place the apples, onions, ginger and garlic in a pot, then add just enough oil so that everything is submerged. Cook on low heat until everything is brown, 2 1/2 hours.
• For the chili paste: Cook the tomato paste and 3 cups sofrito in a pan until it develops a deep red color. Add the chipotles, sambal, chile flakes and salt and pepper. Puree the mixture in a food processor.
• For the chili pepper sauce: Add the soy sauce, sugar, mirin, sambal, chile flakes, garlic, ginger, 3 cups water and 2 cups chili paste to the pot and bring to a boil.
• Meanwhile, mix the cornstarch together with 1 tablespoon water in a bowl.
• When the pot comes to a boil, add the cornstarch mixture and cook until thickened, 3 more minutes.
• For the chili pepper chicken: Preheat the oil in a deep-fryer to 350 degrees F.
• Remove the chicken from the marinade and coat in the flour. Dust off any excess and fry in batches until cooked through, about 8 minutes. Transfer to a bowl and toss with 1 cup chili pepper sauce until thoroughly coated.
• Plate with rice and finish by sprinkling with green onions and furikake.

DEEP-FRIED CHILES RELLENOS

Steps:

• Gather the ingredients.
• Drain the chiles and cut slits in the side of each one, taking care to keep them in one piece.
• Remove the seeds and membrane.
• Cut the cheese into sticks about an inch shorter than chiles in length and 1/2 inch in width and thickness.
• Place the cheese sticks inside the chiles and press the sides together gently to seal.
• Place the 1/2 cup of flour in a dish and thoroughly coat each chile pepper.
• Place the stuffed chiles on a waxed paper-lined cookie sheet and chill for an hour.
• Beat the egg whites until stiff.
• In another bowl, combine the egg yolks, water, 3 tablespoons flour and salt; mix together until smooth.
• Gently fold the beaten egg whites into the yolks mixture to make a batter.
• Preheat a deep fryer to 375 F. and add oil for frying.
• Dip each chile into the batter and then place on a saucer.
• Slide the stuffed chiles from the saucer into the hot oil.
• Fry about 4 minutes, until the chiles are puffed and golden.
• Serve and enjoy.

HAWAIIAN CHILI PEPPER CHICKEN RECIPE

Steps:

• Cut the boneless skinless chicken breast into cubes. Mix the cornstarch and 1Tbs shoyu. Blend with chicken. Set aside. Mix the other 2 Tbs of shoyu, sherry, sugar and vinegar. Set aside. Heat 3Tbs of oil in a skillet, add chicken and chili peppers. Saute for 2 minutes and set aside. Next, saute green onions and ginger for one minute, then put the chicken back into the pan. Cook for 3 minutes. Add shoyu mixture from a previous step and cook until done (a couple of minutes.)