How To Prepare 5 Delicious Chicken Dishes In Chinese Style

Dinner is the meal, which everyone in the family attends. Make that meal of your house special with any of these 5 chicken recipes this time.

How To Prepare 5 Delicious Chicken Dishes In Chinese Style

 

 

An old Chinese proverb says – “To the ruler, people are heaven; to the people, food is heaven.” Though what broadly we know as ‘Chinese’ is actually a mixture of different cuisines from defferent Chinese provinces such as Cantonese, Hunan, Hakka, Mandarin, Schezuan and Zhejiang. But who cares! We don’t want to know about the province from which the particular dish has come as long it is tasty. Here are some chicken recipes, which we would love to call ‘chinese’ for you. Prepare these at home and if you are too inquisitive, google for the province to which it actually belongs.

1. Sweet And Sour Chicken

chicken recipes

Ingredients

  • 1 pound of boneless and skinless chicken thighs or breasts, cut into 1″ chunks
  • 1 egg white
  • 1/2 tbsp kosher salt (1/4 teaspoon table salt)
  • 2 tbsp cornstarch
  • 10 ounce – can pineapple chunks (reserve juice)
  • 1/4 cup pineapple juice
  • 1/4 cup white vinegar
  • 1/4 cup ketchup
  • 2-3 tbsp brown sugar
  • 1 tbsp+1 tbsp cooking oil
  • 1 red bell pepper, cut into 1 inch chunks
  • 1 yellow bell pepper, cut into 1 inch chunks
  • 1 tbsp grated fresh ginger

Method: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator. Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar. Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It’s important that the pan is very hot. Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible. Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute. Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in. Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you’ve cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it’s pink, add another minute to the cooking.

2. Szechwan Chilli Chicken

chicken recipes

Ingredients

  • 6 – 8 chicken thighs, de-boned, DE-skinned, sliced into 1 inch chunks
  • 1 heaped tbsp toasted ground Sichuan peppercorns
  • 1 heaped tbsp of ground Chinese five spice
  • 1 large pinch ground sea salt
  • 1 large pinch ground white pepper
  • 2 tbsp cornflour
  • 2 tbsp groundnut oil
  • 3 cloves garlic, crushed, peeled and finely chopped
  • 1 inch fresh root ginger, peeled and finely chopped
  • 1 cayenne chilli, de-seeded and finely chopped
  • 1 tbsp Shaoxing rice wine
  • 3 handfuls of dried whole Szechuan red chillies
  • 1 pinch of ground toasted Szechuan peppercorns
  • 2 generous pinches of salt
  • 2 generous pinches of ground white pepper
  • 4 spring onions, chopped into 7 cm chunks
  • Lemon & lime wedges to garnish

Also Read: 3 Simple Snack Recipes For The Ultimate Evening Party

Method: Coat the chicken in the spices and seasoning. Then dust with cornflour. Heat a wok over high heat, add the groundnut oil, quickly fry the garlic, ginger, chilli and then add in the chicken pieces. De-glaze the wok with Shaoxing rice wine and stir cooking until the meat turn opaque. Continue to dry fry the chicken and add in the chillies and spring onions, put the lid on the wok and cook on a medium heat for 4-5 minutes, tossing and toasting the chillies with the chicken until the aroma and pungency of the chillies has infused the chicken.Season the chicken further with szechuan pepper, salt, ground white pepper to taste. Serve with lemon and lime wedges, when you eat it, dig for the chicken, and don’t eat the chillies.

3. Ginger Garlic Chicken

Ingredients

  • 1 kg chicken (cut into pieces)
  • 2 onions (thinly sliced lengthwise)
  • 6 green chillies
  • 3 – 5 inch ginger (peeled and crushed with a pestle)
  • 10 – 12 garlic pods (peeled and crushed with a pestle)
  • 2 stems of curry leaves
  • 2 bunches coriander leaves (coarsely chopped)
  • 2 tbsp cumin seed
  • 1 tbsp mustard seed
  • 3/4 tbsp turmeric powder
  • 1 – 3 tbsp chilli powder
  • 1 no lemon
  • salt as required
  • 1/4 cup oil

Method: Marinate the chicken pieces with salt, turmeric, chilly powder and lemon juice. Set aside the marinated chicken for half an hour to an hour. Take a deep bottomed vessel and heat it. Add oil to the vessel. Once oil is heated, add mustard and cumin seeds. After seeds splutter, add one stem of curry leaves. Add the crushed garlic and ginger and fry them till the raw smell leaves. Once the garlic turns mild golden color, add the onions. Fry onions till they are golden brown. Add the chillies and fry for a while. Add the marinated chicken and fry for 20 seconds. Cover the vessel and cook for 10 mins. After 10 mins, add 2 tsp of garam masala and stir in well. Add salt as per taste. Cook the dish uncovered, till most of the liquid has evaporated. Before removing from flame, add the remaining curry leaves, lemon juice and the chopped coriander leaves.

4. Asian BBQ Chicken

chicken recipes

Ingredients

  • 1/4 cup – plus 2 tbsp dark brown sugar
  • 1/4 cup – plus 2 tbsp. soy sauce
  • 3 tbsp fresh lime juice, from 2-3 limes
  • 1-1/2 tbsp vegetable oil
  • 1/2 tbsp Asian sesame oil
  • 3/4 tbsp garam masala (substitute curry powder if you can’t find it)
  • 3 – cloves garlic, minced
  • 1-1/2 tbsp fresh grated ginger
  • 1/2 tbsp cayenne pepper (use less if you don’t like heat)
  • 8 – skinless, boneless chicken thighs
  • 2 scallions light and dark green parts only, thinly sliced

Method: In a medium bowl, mix together all of the ingredients except for the chicken and scallions. Set ¼ cup of the marinade aside and cover (you’ll use this later for the sauce), then place the rest in a zip-lock freezer bag with the chicken thighs. Be sure the chicken is evenly coated with the marinade, then place the bag in the refrigerator (in a bowl in case of leakage); let marinate for 3-4 hours. Preheat grill to high heat.Grease the grill. (Lightly dip a wad of paper towels in vegetable oil; then, using tongs, carefully rub the towels over the grates several times until glossy and coated.) Place the chicken on the grill; cover and cook 3-5 minutes on each side, or until nicely browned and done. Transfer the chicken to a serving platter, then top with the reserved marinade and sliced scallions.

5. Stir Fried Chilli Chicken

chicken recipes

Also Read: Healthy Snack: Corn Chips

Ingredients

  • 400 grams – boneless chicken breast cut into fingers
  • 1 eggs
  • 6 tbsp cornflour/ corn starch
  • salt to taste
  • 2 tbsp soy sauce
  • 4 tbsp oil + to deep fry
  • 2 inch piece ginger finely chopped
  • 8-10 cloves garlic finely chopped
  • 1 medium onion sliced
  • sliced 3-4 green chillies roughly
  • 2 cup chicken stock
  • 1 medium green capsicum cut into thin strips
  • 2 tbsp vinegar
  • 2 stalks spring onion greens finely chopped

Method: Mix the egg, flour tablespoons cornflour, salt and one tablespoon soy sauce in a bowl. Add the chicken pieces and mix. Set aside for half an hour. Mix the remaining cornflour in one cup of water. Heat sufficient oil in a wok and deep fry the marinated chicken for two to three minutes. Drain on absorbent paper. Heat four tablespoons oil in a wok, add the ginger and garlic and stir fry for half a minute. Add the onion and green chillies and continue to stir fry for a minute. Stir in the remaining soy sauce,  chicken stock and salt. Bring the mixture to a boil. Stir in the cornflour mixture and cook for a minute more or until the sauce starts to thicken, stirring continuously. Add fried chicken pieces and capsicum and cook for a couple of minutes. Stir in vinegar and serve hot, garnished with spring onion greens.

Also Read: Evening Snacks: Instant Bhel Puri Recipe

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