Chilli Chicken Chinese Style Recipes

Steps:

• Make a batter with the'Marinade' ingredients.
• Put chicken pieces into it and mix well.
• Set aside for 1/2 hour.
• Heat oil, about 2 inches deep, in a wok/frypan.
• Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
• Drain fried chicken on a paper towel.
• When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
• In a small bowl mix together cornstarch and water.
• Put back the wok on fire and heat the 2 tblsps of oil.
• Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
• Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
• The sauce will thicken; if you find it too thick, add some more water.
• When the bubbles appear, add the fried chicken pieces.
• Add salt and a pinch of MSG (if using).
• Stir fry chicken for 2 minutes and remove from fire.
• Serve hot with chinese fried rice/plain rice or noodles.

Steps:

• Dice chicken and coat lightly with flour which has been seasoned with salt.
• Fry chicken in batches in hot oil until golden brown or until chicken is cooked through.
• Remove from oil, drain on paper towels.
• Repeat with remaining chicken.
• Pour off excess oil leaving one tablespoon of oil in pan.
• Add ginger to pan, saute gently one minute.
• Add honey, stir for one minute.
• Add combined cornflour, water, chilli sauce, lemon juice and soy sauce.
• Stir until sauce boils and thickens.
• Add chicken pieces, toss in sauce for three minutes or until chicken is heated through.
• Add sliced shallots, cook for a further minute.
• Serve with rice or chinese noodles.

Steps:

• Heat the oil in a large deep frying pan or wok and add the garlic, onion, chopped chilli, pepper, chicken and ginger.
• Fry for about 5 minutes at a high heat.
• Add the remaining ingredients to the pan and continue cooking until most of the liquid has evaporated, and the chicken is cooked through, about 10-15 minutes.
• Serve with rice or noodles.

Steps:

• Slice the chicken.
• Roughly chop the onion and pepper.
• Grate or finely chop the garlic.
• Cut the chilli in half, discard the seed and finely chop.
• Heat the oil in a wok or a large deep frying pan.
• Add the chicken, onion, peppers, chilli, garlic, and ginger.
• Fry for about 5 minutes on high heat.
• Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
• Serve with rice or Chinese noodles.

Steps:

• Wash and dry the chicken pieces.
• Cut into 1 inch sized cubes.
• Marinate the chicken pieces in a mixture of 1 Tablespoon soy sauce, salt, egg and 1 Tablespoon cornflour for 10 minutes.
• Peel and crush garlic finely.
• Remove stems, wash and chop the green chillies finely.
• Heat oil in a wok.
• Deep fry the chicken pieces in hot oil till light brown.
• Drain and keep aside.
• De-stem and break red chillies into two.
• Grind these alongwith vinegar in a blender to obtain a paste; keep aside.
• Heat a Tablespoon of oil in a wok.
• Add garlic and green chillies.
• Stir-fry for a few seconds.
• Add soy sauce.
• Mix well.
• Add sugar, black pepper powder and red chilli paste.
• Add a cup of water.
• Stir well.
• Add the fried chicken pieces and mix well.
• Add the remaining cornstarch after dissolving it in half a cup of water.
• Stir in honey.
• Cook for 5 more minutes.
• Remove from heat and serve hot with Chinese fried rice or Vegetarian Nasi Goreng (Fried Rice) (Recipe Number:44512).