VH TOUR SWEET THAI CHILI CHICKEN
A fantastic appetizer for New Year's Eve!!
Provided by Tara Noland
Categories Appetizers
Time 40m
Number Of Ingredients 8
Steps:
- Heat approx. 2 1/2" oil in a wok until a small piece of bread floats and bubbles.
- Coat chicken pieces in tempura, just enough for one batch at a time, add to oil.
- Remove onto a paper towel-lined plate. Salt to taste coming out of the oil. Continue cooking until all the chicken is done.
- When chicken is done transfer to a large bowl, toss with the VH Thai sauce, cucumber, and chow mein noodles.
- Serve immediately garnished with the green onion.
Nutrition Facts : Calories 194 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 6 grams fat, Fiber 2 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 895 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
THAI CHICKEN CAKES WITH SWEET CHILLI SAUCE
A light and healthy supper that's a great variation on the chicken theme. Works well as a starter or a main - just serve with sweet chilli sauce.
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.
- Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.
Nutrition Facts : Calories 306 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 4 grams carbohydrates, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.28 milligram of sodium
THAI SWEET CHILI CHICKEN
I made this recipe for my family and they loved it. It's something that requires very little prep time and is very forgiving to make. You can adjust the spiciness with the red pepper flakes. Pairs perfectly with jasmine rice and a stir fry vegetable dish or spicy soup.
Provided by AspiringEngineer-Ch
Categories Chicken Thigh & Leg
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Fry the 1/2 of the onions, 1/2 of the ginger, and all the garlic in a very hot pan/pot with vegetable oil. (Add ingredients to the pan in the above mentioned order so that you don't burn the garlic).
- After browning the edges of the onions (about 2-3 mins), add chicken. Fry for five more minutes.
- Add sweet chili sauce, fish sauce, red pepper flakes. (You can add salt/pepper here too if you are familiar with this dish, otherwise wait so that you don't oversalt.).
- Reduce heat to med-low and allow the chicken to simmer without the lid for about 20 minutes, stirring occasionally. The liquid should reduce by at least half.
- Salt/pepper to taste. (The chicken should be fully cooked at this point, so you can taste the sauce.).
- Add the rest of the onions and ginger, then cook for 3-5 more minutes.
- Enjoy with jasmine rice.
Nutrition Facts : Calories 210, Fat 6.1, SaturatedFat 1.5, Cholesterol 125.9, Sodium 519, Carbohydrate 6.2, Fiber 1.3, Sugar 2.5, Protein 30.7
EASY THAI CHICKEN
So sticky, so tender, so moist and just packed with so much flavor. And it's an easy peasy weeknight meal, made in 30 min or less!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. Place into oven and roast until completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. Serve immediately, garnished with peanuts and cilantro, if desired.
SWEET CHILI CHICKEN
Thai Sweet Chili Chicken recipe with sticky, sweet and savory sweet chili sauce. This Thai chicken is so good you will want to lick the plate!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 25m
Number Of Ingredients 16
Steps:
- Mix all the ingredients for the Batter until well combine. Add the chicken into the batter.
- Heat up a wok/skillet with about two inches of oil. As soon as the oil is fully heated, deep-fry the chicken until golden brown. Transfer the chicken out to a dish lined with paper towels to sock up the excess oil.
- Clean the wok/skillet and heat it up on medium heat. Add the oil and stir-fry the garlic until aromatic. Transfer the fried chicken into the wok, follow by the sweet chili sauce, lime juice and salt. Stir to coat the chicken well with the sweet chili sauce.
- Dish out, garnish with the white sesame and cilantro leave. Serve immediately.
Nutrition Facts : Calories 282 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 108 milligrams cholesterol, Fat 15 grams fat, Protein 25 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 3 People, Sodium 362 milligrams sodium
THAI SWEET CHILI CHICKEN
No need to order take-out with this scrumptious sweet and spicy Slow Cooker Thai Sweet Chili Chicken! It's got the classic Chinese food breading but without all the grease of frying!
Provided by Garnish & Glaze
Number Of Ingredients 8
Steps:
- Place meat and cornstarch in a ziplock bag and shake until chicken is evenly coated.
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken and brown on all sides, about 2-3 minutes.
- Spray the bottom of slow-cooker with cooking spray and then place chicken, onion, and sauce in. Stir until all the chicken is coated in sauce. Cook on low for 1 1/2 hours and then throw in the pineapple and bell peppers and cook for another 1 1/2 hours until peppers are tender.
- Add the green onions and serve over rice.
Nutrition Facts : Calories 405 kcal, Carbohydrate 30 g, Protein 32 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 96 mg, Sodium 383 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
SWEET CHILI CHICKEN
This Sweet Chili Chicken is such a tasty and easy recipe to make. Crispy chicken breast pieces coated in delicious sweet chili sauce. This dish has such amazing flavors, it will surely become your go to meal for busy weeknights!
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Prep the chicken: In a large shallow plate, combine the flour, cornstarch and salt together. Dredge the chicken through the flour mixture and set aside.
- Fry the chicken: To a large skillet, add about ½ to ¾ inch of oil and heat it until it's at 350°F. Add the chicken to the skillet, make sure the pieces don't touch each other and fry on both sides until golden brown, about 2 to 3 minutes per side. Transfer the cooked chicken to a paper towel lined plate and repeat with remaining chicken pieces.
- Make the sauce: Discard all the oil from the skillet and add the sesame oil and butter and heat until the butter has melted. Add the garlic and cook for 30 seconds until aromatic on low heat. Add the remaining sauce ingredients to the skillet, stir and cook for 1 minute.
- Toss the chicken with the sauce: Transfer all the chicken to the skillet, toss well so the chicken is well coated and cook for another 1 to 2 minutes over low heat or until the chicken is heated through.
- Garnish and serve: Garnish with green onions and red chilies and serve.
Nutrition Facts : ServingSize 1 serving, Calories 331 kcal, Carbohydrate 39 g, Protein 27 g, Fat 7 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 80 mg, Sodium 863 mg, Fiber 1 g, Sugar 18 g
SWEET CHILI CHICKEN
The "chili" in this recipe comes from Thai sweet chili sauce and it gives this dish both sweetness and a very slight touch of heat. When I make this for my family I omit the spinach and cilantro, and I often substitute a sweet onion for the green onions. Easily doubled. Adapted from Bonnie Stern.
Provided by Cookin-jo
Categories Chicken Breast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large non-stick skillet over medium-high heat.
- Add ginger, green onions and garlic and stir 30 seconds.
- Add chicken cubes and stir-fry 2 or 3 minutes, until browned.
- Mix the hoisin, chili sauce and soy sauce and add to the chicken.
- Cook until chicken is fully cooked.
- Add spinach and cook a minute until just wilted.
- Serve over rice and garnish with cilantro.
- If you prefer a thick sauce combine a teaspoon of cornstarch with a bit of water and stir in until sauce thickens.
- Leftovers make a good wrap filling with additional vegetables.
Nutrition Facts : Calories 278.4, Fat 7.1, SaturatedFat 1.2, Cholesterol 88.2, Sodium 1003.3, Carbohydrate 13.9, Fiber 2.4, Sugar 6.7, Protein 37.5
THAI CHILI CHICKEN
Thai Chili Chicken Recipe | Easy Asian Recipes.
Provided by Rasa Malaysia
Categories Thai Recipes
Time 15m
Number Of Ingredients 11
Steps:
- Mix the Sauce ingredients in a small bowl and set aside.
- Heat up a wok with cooking oil and add garlic until aromatic.
- Add in the chicken and stir-fry for a couple of minutes, add the bamboo shoots, chili, and mint leaves and stir fry until the chicken is cooked.
- Add the Sauce and stir evenly. Add a few squirts of lime juice, dish out and serve with steamed rice.
Nutrition Facts : Calories 337 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 23 grams fat, Fiber 3 grams fiber, Protein 22 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 2 people, Sodium 1597 milligrams sodium, Sugar 5 grams sugar, UnsaturatedFat 0 grams unsaturated fat
CHICKEN WAFFLE BITES WITH THAI SWEET CHILI SAUCE
This American classic takes a unique spin with the addition of sweet and spicy Thai flavours. Served in bite sized pieces, these waffles are the perfect addition to any holiday or brunch appetizer platter.
Provided by Developed for CFC by www.thislilpiglet.net
Yield 12
Number Of Ingredients 22
Steps:
- In a small bowl blend flour, salt and pepper. In another small bowl, whisk the egg. Heat 1 tbsp oil in a medium skillet on medium-high heat. Dredge the cubed raw chicken in the flour, dip in the egg then again in the flour before placing in the hot skillet. Cook for 16 minutes and flip halfway. Remove fried chicken, setting aside to cool.
- In a medium bowl, place dry waffle ingredients followed by the remaining wet ingredients, mixing thoroughly with a whisk. On a hot waffle griddle, pour 1 tbsp of waffle batter for each waffle. Continue until you have cooked all 24 until golden brown, approximately 5 minutes. Set aside to cool.
- In a small saucepan, place all thai sauce ingredients, whisking to a boil before reducing to a simmer for 10 minutes. Pour sauce into a mason jar and set aside for assembly.
- To assemble, layer in order: a small amount of coleslaw, a cube of cooked chicken, drizzle thai sauce over each waffle bite and sprinkle a few slivers of green onion and a small amount of sesame seeds to top it off.
Nutrition Facts :
SWEET CHILI CHICKEN TENDERS
These Thai Sweet Chili Chicken Tenders are juicy and flavorful and oh so easy to make. Low Carb and simple plus this meal is family friendly.
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 4
Steps:
- Gather all the ingredients needed
- Preheat oven to 400ºF.
- Place chicken tenders on a baking sheet that has been lined with aluminum foil and sprayed with non-stick spray.
- Salt and pepper them.
- In a small bowl, combine sweet chili sauce and mayonnaise.
- Brush half of mixture over chicken tenders.
- Bake for 15 minutes.
- Remove from oven and brush remaining sauce over top.
- Bake for an additional 15 minutes or until the internal temperature reaches 165ºF.
- Serve and Enjoy
Nutrition Facts : ServingSize 1 Serving, Calories 299 kcal, Carbohydrate 8 g, Protein 32 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 102 mg, Sodium 422 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 11 g
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THAI CHICKEN BITES - JO COOKS
From jocooks.com
5/5 (2)Total Time 20 minsCategory Appetizer, Main CourseCalories 275 per serving
- Whisk together the flour, garlic powder, egg, milk, salt and pepper in a medium bowl, until well incorporated. It will be a pretty thick batter.
- Dip the chicken pieces in the batter one at a time and place into the frying pan, do not overcrowd. Fry until golden brown.
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5/5 (7)Total Time 25 minsCategory MainCalories 438 per serving
- Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a large nonstick skillet over medium-high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
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4.8/5 (5)Category Main CourseCuisine AmericanTotal Time 1 hr
- In a small pan over medium high heat bring all the ingredients (except for the chicken legs) to a boil. Once boiling reduce the heat to a simmer and allow it to reduce a bit. Once it's reached a thick honey like consistency transfer to a glass bowl and let cool.
- Preheat oven to 400 and coat chicken in half of the sauce. Roast for 30 minutes and coat with remaining sauce. Roast another 15 minutes until the skin is crispy and the sauce has almost caramelized.
THAI CHILI SAUCE CHICKEN STIR-FRY - THE WOKS OF LIFE
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4.6/5 (5)Total Time 10 minsCategory ChickenCalories 220 per serving
- Add the chicken to a bowl, along with the 1 tablespoon cornstarch and 1 tablespoon oil. Mix well and set aside.
- Heat a wok over high heat until smoking. Add 2 tablespoons of oil, and the chicken. Stir-fry the chicken for 1-2 minutes, until well-seared.
- Add the garlic, chilies (if using), bell pepper, scallions, chili sauce, and fish sauce. Stir-fry for another 2 minutes.
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Reviews 2Calories 483 per servingCategory Chicken
- Pat dry chicken breasts completely with a paper towel and cut into 1-inch cubes. Place into a medium mixing bowl and season with salt, pepper, and paprika. Set aside for at least 5 minutes.
- Prepare a shallow plate with the beaten eggs and another with the breadcrumbs. Dip the chicken, one at a time, into the egg wash and evenly coat it. Then dip into breadcrumbs and fully coat. You can gently squeeze crumbs into each piece to adhere and fully coat. The flour will stick to the chicken, the egg wash sticks to the flour, and the breadcrumbs will stick to the egg wash.
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3.8/5 (62)Total Time 50 minsCategory Appetizer, Main CourseCalories 160 per serving
- Prepare a baking sheet by lining it with parchment paper. Place the wings on the baking sheet, spreading them out evenly and avoiding any overlapping.
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From garnishandglaze.com
Servings 6Total Time 3 hrs 15 mins
- Heat oil in a large non-stick skillet over medium-high heat. Add chicken and brown on all sides, about 2-3 minutes.
- Spray the bottom of slow-cooker with cooking spray and then place chicken, onion, and sauce in. Stir until all the chicken is coated in sauce. Cook on low for 1 1/2 hours and then throw in the pineapple and bell peppers and cook for another 1 1/2 hours until peppers are tender.
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- Rinse the drumsticks and dry on paper towels. Whisk together the sweet chili sauce, soy sauce, fish sauce, grated ginger and hot chili oil in a mixing bowl or large measuring cup.
- Place the chicken drumsticks in a large plastic bag and pour on the marinade. Marinate the chicken in the refrigerator for at least 2 hours or up to 24 hours.
- Remove the drumsticks from the marinade, and stretch the chicken skin to cover the meat. Place drumsticks skin-side up in the crock pot, and cook on high for 3 hours or low for 6 hours
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Reviews 1Servings 4Cuisine BBQ, SmokedCategory Main Course
- If desired, cut each chicken wing into three portions: drumette, flat wingette and tip. Discard the tip of the wings and place the other portions in a large bowl.
- In a small bowl, mix together the melted butter, paprika, onion powder, garlic powder, ground ginger, black pepper, salt and sugar. Toss the chicken wings in the seasoning mixture.
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Ratings 1Category DinnerCuisine AsianTotal Time 55 mins
- In a large bowl or baking dish add the sweet chili sauce, soy sauce, honey, ground ginger, and lime juice and mix together to make the marinade. Reserve 1/2 cup of the marinade in a separate bowl and set aside.
- Add the chicken to the large bowl and toss in the marinade. Cover and let marinade in the fridge for at least 30 minutes.
- In a large skillet, heat oil. Add the chicken and cook for about 5 minutes on each side or until the chicken is cooked through.
- Serve chicken over rice or noodles, sprinkling with green onion and a drizzle (or as much as desired) of the reserved marinade. Serve with lime wedges.
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- Cut the wings into three pieces: drummette, middle portion and tip. (save the tips for making chicken stock in the future. I keep them in a freezer bag in the freezer for future use).
- Place the sweet chili Thai dipping sauce, garlic, ginger, vinegar and salt in a food processor. Pulse until smooth.
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