Stir Fried Chicken With Chilli Caramel Sauce Food

CHEF JOHN'S CARAMEL CHICKEN

Steps:

• Whisk brown sugar, water, fish sauce, rice vinegar, soy sauce, garlic, and ginger in a bowl until brown sugar is completely dissolved, about 1 minute. Set aside.
• Heat oil over high heat in a skillet. Stir in chicken.
• Pour 1/3 cup of the brown sugar mixture over chicken; cook and stir until the brown sugar mixture has a syrup-like consistency, 6 to 7 minutes.
• Pour in the remaining brown sugar mixture; cook until chicken is tender and no longer pink inside, about 5 minutes.
• Stir in in peanuts, jalapenos and green onion; cook until warmed through, 2 to 3 minutes.
• Garnish with cilantro and serve.

CHILLI CHICKEN STIR-FRY

Steps:

• Slice the chicken into thin bite-size strips.
• In a bowl, mix soy sauce, oyster sauce, five-spice powder and black pepper and add in the chicken strips and give it all a good mix till the chicken pieces are coated evenly.
• Leave to marinate for atleast 30 minutes.
• Heat a wok over high heat, and when hot, add the oil.
• Stir-fry the garlic and ginger for about 30 seconds before adding the chicken and its marinade and cook for about 6-8 minutes or so stirring constantly (till the chicken is cooked).
• Add the vegetables and chillies to the wok, and fry briskly for a minute.
• Pour in the hot chicken stock and add the dark soy sauce and give it a good stir.
• Mix cornflour in hot water till dissolved and pour into the wok.
• Stir until the sauce is thickened, season to taste, and serve straight away.

STIR FRIED CHICKEN WITH CHILLI CARAMEL SAUCE

Steps:

• COMBINE - half the garlic, ginger, five spice powder, soy sauce, salt, pepper and wine (or sherry) in a bowl.
• ADD - cubed chicken, coat well and marinate for 4-6 hours.
• In a separate bowl, COMBINE brown sugar, rice vinegar, sweet chilli sauce, fish sauce and chicken stock.
• HEAT 2 tablespoons peanut oil in wok and when oil starts to smoke, add diced chicken in small batches; STIR-FRY about 3-4 minutes until golden brown; when removing each batch, keep warm until all chicken is done.
• REDUCE heat of wok slightly and add remaining peanut oil; ADD chilli, garlic and mushrooms; STIR-FRY until soft.
• ENJOY!

STIR FRIED CHICKEN WITH ORANGE JUICE AND SWEET CHILLI

Steps:

• Cut the chicken breasts into strips and season with salt and pepper.
• Slice the Peppers and onion and season lightly with salt and pepper.
• Stir fry the the peppers and onions in oil for 2-3 mins, remove from wok and place on kitchen paper.
• Add chicken to wok and add more oil if needed.
• Stir fry the chicken 3-5 mins until cooked through.
• When chicken is cooked add back in the veg.
• Add Orange juice and reduce by half. Add sweet chilli sauce and continue to reduce until the sauce is a good consistency.
• Serve in bowls and garnish with sliced chillie.

CHICKEN IN CARAMEL SAUCE

Steps:

• Combine the brown sugar,water,fish sauce, rice vinegar,garlic,soy sauce,ginger,black pepper,and chiles in a small bowl.
• Mix well.Set aside.
• Heat the oil in a large pot over high heat.
• Add the shallot and saute until brown,about 5 minutes.
• Add the chicken and saute about 5 minutes or until slightly browned.
• Add the sauce mixture and bring to a boil.
• Turn the heat down to medium.
• Cook until liquid is reduced by half,about 12 minutes,stirring occasionaly.
• Serve chicken over steamed white rice.
• Garnish with sprigs of cilantro.

SPICY CARAMEL CHICKEN

Steps:

• Whisk grated ginger, garlic, brown sugar, rice vinegar, fish sauce, hot sauce, and soy sauce together in a large bowl.
• Place chicken chunks in a bowl. Pour 1/4 cup of the prepared sauce onto chicken chunks; mix until all chicken pieces are coated. Set aside 15 minutes.
• Heat vegetable oil in a heavy skillet over high heat. As soon as oil starts to smoke, place chicken chunks in a single layer in the pan. Cook and stir until chicken pieces start to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in sliced jalapeno and red peppers, peanuts, and green onions. Cook and stir one minute. Pour in remainder of sauce. Simmer until heated through, 1 or 2 minutes. Remove from heat.
• Stir in cilantro. Serve over hot cooked rice and top with chopped green onions.

FRIED MASTER STOCK CHICKEN WITH CHILLI CARAMEL AND ORANGE SALT

Steps:

• Preheat oven to 65°C.
• For the master stock, add all the ingredients to a large saucepan with and bring to boil and simmer for 20 minutes.
• For the chilli caramel, heat sugar and the water in a small saucepan over medium heat until sugar dissolves, gburshing down sides with a pastry brush dipped in water, increase the heat to medium-high and bring the mix to a boil, cooking until it is a light carmel and then remove from the heat IMMEDIATELY and then add chilli flakes and dilute with a little of the master stock (approximately 2 tablespoons) and BE CAREFUL as mixture will spit a little.
• For the orange salt. dry the orange zest in the oven for 1 hour, and then pound with rock salt in a mortar and pestle until fine.
• Quickly blanch the chicken in boiling water and transfer to the master stock saucepan.
• Cook the chicken in master stock, turning after 20 minutes and then turn again after 5 minutes, then sit in stock for a further 15 minutes with the heat off and lid on.
• Remove the chicken from the master stock and cut in half .
• Pour enough oil into a wok until it is 1/3 full and heat over medium-high heat.
• Once hot, deep fry the chicken, basting consistently until the skin has turned a carmel brown, drain well and cut chicken into serving sizes.
• Drizzle with chillie caramel and orange salt - note chillie caramel will harden on standing (keep warm) and serve dish immediately.