Chinese Pepper Chicken Recipes

Steps:

• In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
• In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

Steps:

• Note: This recipe calls for boneless thigh meat, which is preferred, but I tried using breast meat and the result was fine also.
• Mix together sauce ingredients in a small bowl and set aside.
• Cut chicken into a small dice, about 1/4-inch.
• Heat 1-2 cups peanut or other cooking oil in your wok.
• Place cornstarch in a small bowl and begin to dust chicken pieces, shaking off excess.
• Fry in hot oil in small batches until crispy and golden, about 2-3 minutes; drain.
• Remove oil from wok and discard.
• Heat 1 tbsp oil in wok and stir-fry onion about 1 minute; add peas and carrots and cook another 30 seconds.
• Add sauce mixture to wok along with chicken pieces and stir to coat everything evenly.
• Serve at once with hot steamed rice.

Steps:

• Mix soy sauce, vinegar, sugar, sesame oil and pepper sauce in sealable heavy duty plastic bag.
• Add chicken; seal bag and turn to coat with marinade.
• Refrigerate at least 1 hour but no longer than 24 hours, turning bag occasionally. Remove chicken from marinade; reserve marinade.
• Heat vegetable oil in 12-inch skillet or Dutch oven over medium heat until hot. Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook on low heat about 20 minutes longer or juice is no longer pink when centers of thickest pieces are cut.
• Remove chicken from skillet, using tongs; keep warm.
• Drain all but 1 teaspoon drippings from skillet.
• Heat 1 teaspoon drippings and the marinade in skillet over medium high heat.
• Stir in gingerroot, garlic and onions. Cook and stir about 30 seconds or until garlic is light golden brown. Stir in mushrooms and bell peppers.
• Cook about 5 minutes, stirring occasionally, until bell peppers are crisp-tender.
• Serve with chicken.

Steps:

• Cut the chicken thighs into strips. Crush the salt with the peppercorns in a pestle and mortar, then mix with the cornflour and five-spice and tip into a sandwich bag. Tip the chicken into the bag and shake well to coat in the flour mixture.
• Toss the sesame seeds in a pan over a medium heat and lightly toast, for around a minute, then add the olive oil. Add the chicken and cook for 7-8 mins until golden brown.
• Mix the soy and honey and tip into the pan along with the Asian greens, cook for 2-3 mins further until everything is well coated and the greens are cooked through. Serve topped with coriander and sliced spring onions alongside some cooked rice.

Steps:

• Mix together all of the sauce ingredients and set aside.
• Cut chicken into 1/2" cubes and dust pieces with cornstarch.
• Dry fry chicken in batches until golden brown. Drain on paper towels.
• Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes.
• Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce.
• Serve with rice.
• Enjoy and thank Bobby for this great recipe!

Steps:

• Combine first 3 ingredients, stirring to coat chicken; cover and chill 30 minutes.
• Heat 1 tablespoon oil in a large non-stick skillet over medium heat. Add chicken, and stir fry 5-7 minutes or until done; remove chicken.
• Heat remaining tablespoon oil in skillet over medium-high heat. Add pepper strips, onions, broccoli; stir fry 2 to 4 minutes or until crisp tender. Remove vegetables from skillet.
• Combine broth and next 4 ingredients, stirring until smooth. Add broth mixture to skillet; cook over medium heat, stirring constantly, until thickened and bubbly. Return chicken and vegetables to skillet, and cook until thoroughly heated. Serve over chow mein noodles.

Steps:

• In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
• In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok.
• Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes.
• Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.