CRISPY CHICKEN BREASTS WITH SPICY HONEY
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the chicken: Place a heavy-bottomed Dutch oven over medium-high heat. Add your frying oil and heat to 375 degrees F.
- In a large bowl or a gallon-sized resealable plastic bag, mix together the cornstarch, baking powder, salt and your favorite seasonings. Add your chicken pieces to the flour mixture. Coat the chicken well, but be sure to shake off any excess flour. At this point the chicken can be battered immediately, or it can sit, refrigerated, for 2 hours or overnight, coated in the dry dredge.
- In a separate large bowl, whisk together all of the dry batter ingredients, then add all of the wet ingredients, stirring to smooth out any lumps.
- Dredge the cornstarch-coated cutlets in the batter, letting any excess drip off and lay them in the oil. Add a few pieces at a time so the temperature of the oil doesn't drop, and fry until golden brown on both sides, 3 to 5 minutes. Remove to a paper towel-lined tray.
- For the spicy honey: Whisk together the honey and Sriracha or chiles in a bowl. If using chiles, allow the heat to infuse for at least 30 minutes.
- To serve, drizzle the chicken with your Spicy Honey and serve with any extra Spicy Honey on the side.
SPICY SZECHUAN CHICKEN RECIPE BY TASTY
Here's what you need: corn starch, salt, rice wine, white pepper, soy sauce, scallion, ginger, chicken thighs, vegetable oil, szechuan peppercorn, red chilis, dried red chilis, ginger, scallion, peanuts, sugar, rice wine, sesame oil, scallion
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 19
Steps:
- Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
- In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
- Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
- Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
- Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
- Garnish with chopped scallions.
- Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
- Enjoy!
SPICY HONEY CHICKEN AND CELERY, SZECHUAN STYLE.
Make and share this Spicy Honey Chicken and Celery, Szechuan Style. recipe from Food.com.
Provided by GT in SA
Categories Poultry
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Toss chicken pieces with cornstarch to coat.
- Heat oil in wok or skillet, stir-fry celery pieces over high heat for one minute and set aside.
- Add more oil to utensil if required and quickly brown chicken pieces with garlic. Work in two batches if necessary.
- Return celery and chicken to utensil, add rest of the ingredients, cover and simmer until chicken is cooked, approximately 3 minute.
- Serve with boiled or fried rice and stir-fried vegetables.
Nutrition Facts : Calories 526.7, Fat 23.4, SaturatedFat 6.7, Cholesterol 160, Sodium 2250.5, Carbohydrate 21.4, Fiber 1.5, Sugar 11, Protein 56.7
GRILLED SPICY HONEY CHICKEN
McCormick's Roasted Gourmet Collection works great...the Roasted Cumin and Roasted Coriander. From On My Menu.
Provided by gailanng
Categories Chicken Thigh & Leg
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine the rub spices in bowl and mix well.
- Use kitchen shears to trim off any excess fat from the chicken pieces. Pat dry. Drizzle oil over chicken and rub in with your hands to lightly coat all the pieces. Then toss chicken with the spice rub to coat all sides well.
- Grill thighs for about 5-10 minutes on each side or until they're just cooked through.
- While chicken is cooking, warm honey in the microwave for just a few seconds to soften. Add the vinegar and combine well. Using the honey mixture, brush the chicken (both sides) in the final moments of grilling.
Nutrition Facts : Calories 326.9, Fat 8, SaturatedFat 1.7, Cholesterol 114.5, Sodium 586.4, Carbohydrate 37.4, Fiber 0.9, Sugar 35, Protein 27.9
SPICY HONEY CHICKEN
Make and share this Spicy Honey Chicken recipe from Food.com.
Provided by merney
Categories Chicken
Time 13m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, combine cumin, sage, ginger, pepper and salt. Rub mixture over rinsed and dried chicken. Cut into 1/2" strips.
- Heat a large skiller over medium high heat. Add oil to skillet. Cook chicken 3-5 minutes, until nearly cooked through.
- Meanwhile, in a small bowl, whisk together lemon juice, honey and soy sauce. Stir into chicken, increase heat to high and cook for 1-2 minutes or until chicken is cooked through.
Nutrition Facts : Calories 250.2, Fat 14.1, SaturatedFat 3.5, Cholesterol 72.6, Sodium 513.6, Carbohydrate 6.3, Fiber 0.3, Sugar 4.7, Protein 24.1
SPICY HONEY CHICKEN
This is a sweet and spicy chicken stir-fry dish with yummy crisp tender veggies. This is easy to throw together and even easier to devour with some hot rice. We liked it with fried rice, but it'd be just as good with plain white or brown rice as well. Enjoy!
Provided by Midwest Maven
Categories < 60 Mins
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Put the flour, salt and pepper in a zip lock bag and seal and shake it up.
- Add the chicken chunks to the bag and seal and shake to coat them.
- Heat 2 tablespoons oil in a skillet or wok over medium heat, and add coated chicken chunks to it.
- Saute the chicken for about 10 minutes, stirring constantly till browned and cooked through. (add more oil if needed).
- Take chicken out of skillet and cover to keep warm.
- Heat 2 more tablespoons oil to skillet over medium heat, and add the onion, garlic, and ginger.
- Saute for 3-5 minutes.
- Add the broccoli slaw, and water chestnuts to skillet.
- Saute for 5 minutes more.
- Add the drained pineapple chunks (making sure to save the juice)and add the sherry.
- Cook on low about 10 minutes, stirring occasionally.
- While this is cooking, in a small bowl whisk together 1/2 cup of the saved pineapple juice, the Chinese five spice powder, soy sauce, honey, and chili flakes.
- After the skillet mixture has cooked for the last 10 minutes, stir in the contents of the bowl.
- Add the chicken back to the skillet now.
- Cook on med./low for 8-10 minutes until the sauce has thickened slightly and the chicken is warmed through.
- Sprinkle some green onions on top of each serving and enjoy!
Nutrition Facts : Calories 1007.5, Fat 35.1, SaturatedFat 8.1, Cholesterol 145.3, Sodium 1466.4, Carbohydrate 96.1, Fiber 4.5, Sugar 63.9, Protein 53.3
SPICY HONEY CHICKEN DRUMS
These are a fun and easy snack to take to a large gathering such as a superbowl party, or any party. Kinda spicy, but oooooh so good.
Provided by sassychef
Categories Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a 7x11 inch baking dish, mix all ingredients except chicken.
- Add chicken, turn to coat.
- Cover and refrigerate 1 hour.
- Uncover and bake at 375 degrees for 45-60 or until juice of chicken runs clear.
Nutrition Facts : Calories 408.4, Fat 19.2, SaturatedFat 5.3, Cholesterol 177.4, Sodium 890, Carbohydrate 11.5, Fiber 2.1, Sugar 8, Protein 43.6
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SPICY CHICKEN STIR-FRY WITH CELERY AND PEANUTS RECIPE
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- Whisk together 2 tsp. soy sauce, 1½ tsp. cornstarch, ½ tsp. sugar, and ½ tsp. salt in a medium bowl; set marinade aside. Cut 1 lb. skinless, boneless chicken thighs into ½" pieces. Transfer to bowl with reserved marinade and toss to evenly coat. (The cornstarch will tenderize the chicken and lock in its juices.) Set chicken aside.
- Whisk 3 Tbsp. sambal oelek, 2 Tbsp. unseasoned rice vinegar, remaining ¼ cup soy sauce, 1 tsp. cornstarch, 1 tsp. sugar, and ¼ cup water in a small bowl or measuring glass. (Here, the cornstarch serves the role of thickening agent.) Set sauce aside.
- Using the side of your chef’s knife, lightly smash 4 garlic cloves, then peel and finely chop. Finely chop one 2" piece ginger (skins and all unless they scare you!) Combine garlic and ginger in a small bowl.
- Trim roots from 6 scallions, then slice crosswise into ½" pieces. If there are any leaves attached to 4 celery stalks, remove and coarsely chop them; set side for serving. Cut stalks in half lengthwise, then crosswise into ½"-thick pieces. Tear open 4 oz. dates and remove pits; discard. Cut flesh into ½” pieces. Combine scallions, celery, and dates in a medium bowl.
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