SPICY ASIAN MARINADE
This all-purpose marinade can be used for chicken or turkey breast, pork cutlets, firm-pressed tofu, and seafood. If you prefer to omit the chile flakes or paste, use 5 or 6 slices of smashed fresh ginger instead.
Provided by Nina Simonds
Categories Sauce Garlic Pepper Marinate Quick & Easy
Yield For 1 1/2 to 2 pounds of chicken, turkey, pork, tofu, or seafood
Number Of Ingredients 5
Steps:
- Mix together all the ingredients in a bowl and use as directed in the recipe or for other foods.
CHINESE MARINADE
If you like Asian flavors, this is a great marinade for chicken or pork. This marinade recipe makes enough for 2lb of meat. Marinate red meat or poultry for 2 hours at room temp or 24-48 hours in the fridge.
Provided by English_Rose
Categories Chicken
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Finely grate the ginger, collect it up into a ball and squeeze out the juice into a bowl.
- Stir in the other ingredients and use as required.
PEACH MARINATED LAMB POPS WITH SPICY CHINESE BASIL AIOLI
Provided by Food Network
Time 1h32m
Yield 8 lamb pops
Number Of Ingredients 12
Steps:
- Coat a sheet pan with olive oil. Combine 1/8 cup of olive oil, garlic, sea salt, pepper and peaches in a shallow bowl. Coat each lamb pop the peach mixture, arrange them on the sheet pan and let marinate for 1 hour. Put the lamb into the oven and roast for about 8 to 12 minutes.
- In a small mixing bowl, add the roasted garlic. Using the back of a metal spoon, smash the garlic until soft. Add the mayonnaise, lemon juice, basil, and sea salt. Mix together with a small spoon or a small whisk until fully incorporated. Arrange the lamb pops on a serving platter and serve with the aioli.
SPICY CHINESE TAKEOUT CHICKEN
Chiles, hoisin, Chinese aromatics, and citrus zest create a bold flavor base for this crispy chicken, which tastes like it's straight from your favorite takeout spot. Cornstarch not only forms the chicken's light crust, but also thickens the spicy, sweet-and-sour sauce into a sticky glaze.
Provided by Michael Ruhlman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
- Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
- Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
- Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
- When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
- Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.
ASIAN CHICKEN (ASIAN MARINADE)
A great all rounder Asian Marinade that infuses chicken with sweet/savoury flavours. This Asian chicken can be grilled, baked or cooked on the stove! MINIMUM MARINADE TIME: 1 hour (or overnight)
Provided by Nagi | RecipeTin Eats
Categories Dinner
Time 20m
Number Of Ingredients 14
Steps:
- Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.
- Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side). Transfer to plate, cover loosely with foil and rest for 3 minutes.
- Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.
CHINESE PORK MARINADE
Another from my son's kung fu instructor and my friend from from Hong Kong. He loves grilled pork and lamb.
Provided by ATM 67
Categories Pork
Time 16m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, except pork, in a bowl and mix well.
- Coat pork in mixture. I store mine in quart sized zipper bags, 2-3 chops per bag.
- Let pork marinade in refrigerator for a minimum of 1 hour. I marinate for 24 hours.
- Cook outdoors on grill until done. On my grill that's 4-5 minutes per side.
- They also cook well indoors on a contact type grill. I generally cook for 5-6 minutes indoors.
- Pork filled bags may be frozen with marinade and thawed to cook later.
- **Note - Marinating time is not included in my "time to Make".
SPICY SWEET CHICKEN MARINATED WITH SOY SAUCE
This is fabulous and so easy! I don't even care for soy sauce that much, but this was wonderfully tender and sweet and spicy. You can use whole chicken legs instead of breasts if you prefer. This is a recipe from The Asian Grill that I modified quite a bit.
Provided by Pintsizechef
Categories Chicken Breast
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Whisk together soy sauce and sugar until sugar dissolves.
- Add sesame oil, garlic, and scallion. Stir well.
- Poke several holes in each chicken breast so they can soak up the marinade.
- Place marinade and chicken in large plastic baggie, remove air, and shake to coat chicken in marinade.
- Refrigerate 3 1/2 hours, turning the bag about every half hour to redistribute the marinade.
- Prepare an indirect fire on a charcoal or gas grill (this is when you grill the meat, but not directly over the heat source, I used the 2nd rack near the top of my gas grill).
- Grill chicken, turning about every 5 minutes, until cooked through. Cooking times will vary depending on your cooking conditions. It took me about 25 minutes.
- ENJOY.
Nutrition Facts : Calories 557.4, Fat 28.6, SaturatedFat 8, Cholesterol 185.6, Sodium 1188.9, Carbohydrate 9.4, Fiber 0.3, Sugar 8.3, Protein 62.5
HOT AND SPICY CHINESE CHICKEN WINGS
This recipe is from The Gas Grill Gourmet. I served it at a gathering and received rave reviews. Very tasty wings, I should have doubled the recipe.
Provided by Kaya1245
Categories Chicken
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Wash the chicken wings in cold water and pat them dry. With a sharp knife, trim off each wing tip right at the joint.
- Combine all the marinade ingredients in a nonreactive container and mix well. Add the wings, cover, and refrigerate for 4-6 hours, or overnight if desired.
- Preheat the grill for 10-15 minutes, with all the burners on high.
- While the grill is preheating, drain the marinade from its container into a nonreactive saucepan. Bring the liquid to a boil for a minute or two, remove pan from heat, and reserve for basting.
- Once the grill is hot, turn one burner off and turn the other(s) to medium. Place the wings over the burner that is off. Close the grill's lid and cook the chicken for 30-35 minutes, or until the skin is crispy and brown. Turn the wings once during the cooking process, basting with the boiled marinade.
- Transfer the wings to a serving platter, and garnish with sesame seeds and cilantro, if desired.
Nutrition Facts : Calories 971.5, Fat 62.7, SaturatedFat 16, Cholesterol 233.7, Sodium 3249.7, Carbohydrate 39, Fiber 1.2, Sugar 32, Protein 61.5
CHINESE GARLIC SAUCE
This Chinese garlic sauce is lightly sweet and so flavorful. It's amazing as a stir-fry sauce or it can be used as a dipping sauce.
Provided by Harry & Jen
Categories Asian Sauces
Time 25m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a medium saucepan over high heat. Add the garlic, ginger, and chilis. Cook, stirring constantly until fragrant, about 15 seconds.
- Stir in the soy sauce, chicken broth, vinegar, brown sugar, sesame oil, red pepper flakes. Bring to a boil then reduce heat to medium and cook for 1 minute.
- Stir the water and cornstarch together until fully dissolved and pour it into the sauce. Cook, stirring constantly until the sauce thickens.
- Allow the sauce to cool for 1 hour then transfer to an airtight container and refrigerate for up to 4 days. Reheat the sauce by warming it over low heat.
Nutrition Facts : Calories 81 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 4 grams fat, Fiber 0 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1/4 cup, Sodium 830 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
SPICY CHINESE MARINADE
This marinade works great with most meats, especially pork tenderloin, see recipe 90325. It goes well with beef short ribs, pork, or even chicken. Red pepper flakes control how spicy you would like it to be. Cook the meat on your outdoor grill, or regular oven to recommended temperatures. Cooking time depends, on the meat you choose.
Provided by Always in the kitch
Categories Chinese
Time 1h40m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- In heavy duty freezer bag, mix soy sauce, hoisin sauce, oil, garlic, sugar and red pepper flakes.
- Add meat and stir stir to coat all over.
- Seal and refrigerate for at least 1 to 3 hours, turning bag over occasionally.
- Remove meat, reserving marinade, and cook meat until desired doneness.
- Meanwhile pour marinade from bag into saucepan.
- Rinse bag with the 1/2 cup of water.
- Add water to saucepan.
- Bring to a low boil.
- Boil slowly for 5 to 6 minutes.
- Right before meat is ready to serve, add butter to saucepan.
- Heat through.
- Slice meat thinly, and pour sauce over meat.
- Top with green onions.
- Serve over rice or noodles.
SPICY PEANUT SAUCE
Steps:
- In a food processor, place all ingredients except only half the water into the processor and blend until smooth. Add more water and some oil to thin out the sauce when necessary. Taste the sauce, if it is too thick or potent, add more water and more honey. Process until smooth and enjoy as another great dipping sauce for dumplings, wontons and Shu-mai!
SWEET AND SPICY CHINESE PORK
Delicious sticky pork served with soft noodles
Provided by chefchloe
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- For the pork marinade, place the diced pork into an ovenproof dish. Finely chop the coriander, spring onions, red chillies, garlic and ginger and add to the pork. Pour over the honey, soy sauce and oil, add the chinese 5 spice and give it a good mix, so the pork is fully coated. Cover with foil and put in the fridge for 4-6 hours.
- When the pork has finished marinating, preheat the oven to 220C/200C fan assisted.
- When the oven has reached the right temperature, put the foil covered pork on a middle shelf. The pork should take 30 mins to cook, stir it halfway through and remove the foil for the last 10 mins.
- Meanwhile, slice the vegetables and boil the noodles according to the pack instructions. Once the noodles have cooked and are being strained, heat the oil in a wok. It is important that the noodles dry out as much as possible. When the oil is hot add the vegetables, you do not want them to fry to quickly so put them on a low heat. Test the vegetables after 7 mins, they should still slightly crunchy.
- Next, add the soy sauce, the noodles and the pork with the juice from the oven dish, carry on frying that for 1 min, garnish with the chopped coriander and it is ready to serve!
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- Go Nuts on It. For some Asian dishes, as well as certain chilis and stews, adding a scoop of peanut butter will help smother the flames. (Who knows, you might even end up liking the extra flavor and creamy texture.)
- Lengthen and Un-strengthen. If you have more of the recipe's ingredients on hand, toss 'em in. Or improvise, and add an additional ingredient that will play well with the recipe while neutralizing the spiciness.
- Do the Dairy. Now here's some news you can use. Turns out, the fiery chemical in hot chilis, capsaicin, likes to bind itself onto a compound in milk, which neutralizes the burn.
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- Soy Sauce. Chinese: 酱油 jiàngyóu /jyang-yoh/ Soy sauce is a traditional seasoning and used in every Chinese cuisine and for stir-fry sauces. It is usually made from soybeans, wheat, and wheat bran.
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- Boiling the noodles, transfter to a bowl when just cooked, let them go through the cold water for seconds, set aside
- Add 5 tablespoon oil and pepper corns to a wok, heat over high heat, when the pepper corn just beginning to burn, remove them from the wok, when the oil beginning to smoke for 10 seconds. pour the hot oil into the seasonings bowl, you will hear the sizzle.
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- Dan dan noodles, Sichuan. Unlike the overseas Chinatown version, there is no peanut and/or sesame seed paste and sugar added to authentic dan dan noodles served in Chengdu.
- Saliva chicken, Sichuan. Literally translated as "saliva chicken," because you'll salivate when you even think about this dish. Sometimes Chinese dishes have weird names that don't describe what the dish is made of and may actually turn off some unfamiliar diners -- this is one of those dishes.
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- Follow the Notes below to match the ingredient quantities to your preferred taste (how spicy you want your chicken).
- Pour marinade over 2lbs of fresh or defrosted boneless skinless chicken thighs in a 1 gallon food storage bag.
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- Cook noodles in boiling water in a large pot according to the package instructions. Drain, rinse with cold water, drain again and set aside.
- While the noodles are cooking, in a small bowl, whisk together soy sauce, vinegar, and hot chili oil. Make sure to scoop up some pepper solids from the bottom of the chili oil. Mix well.
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- In a medium bowl mix together the egg, garlic ginger paste, chilli powder, cornstarch, and soy sauce to form the chicken marinade
- Add the raw sliced chicken to the marinade. Stir well so that the marinade fully coats the chicken. Place the marinated chicken in the fridge and chill for at least half an hour to allow the flavors to infuse.
- Add a cm. depth of walnut oil to a hot wok (preferably, but you can use a large skillet) on low heat - you want it to be deep enough to shallow fry the chicken, so about 1/2 cup oil. Allow the oil to heat up and then carefully add the marinated chicken to the oil, which will begin to sizzle and cook immediately. TIP: add the chicken bit by bit to avoid violently spitting oil.
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- Hoisin Sauce. This thick, dark brown sauce is known for its pungent, slightly sweet flavor with just a bit of heat. Hoisin sauce is used in sauces, to marinate meat, especially pork, and as a dip.
- Rice Wine. Indispensable in Chinese cooking, rice wine is used as a tenderizer in marinades, to add flavor to sauces and in many dishes. Fortunately, good quality rice wine is becoming more widely available.
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