Chinesebakedchicken Recipes

Steps:

• Season chicken with salt and black pepper. Toss with flour until coated.
• Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
• Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

Steps:

• In a large, nonreactive bowl, toss the chicken with five-spice powder, then with the juice of 2 of the limes, the soy sauce and the ginger. Cover and marinate in the refrigerator for at least 30 minutes and up to 6 hours.
• Heat oils in a large skillet over medium-high heat. There should be at least 1/4 inch of oil in the pan. When the oil is hot, remove chicken from marinade, allowing excess marinade to drip back into the bowl, and fry, in batches if necessary to not crowd the pan, turning the pieces frequently, until well browned and cooked through, 15 to 20 minutes.
• Meanwhile, make the dipping sauce. Combine oyster sauce, a tablespoon of the Scotch-bonnet-pepper sauce and the juice of the remaining lime and stir to combine. Adjust seasonings with more hot sauce, lime juice and freshly ground black pepper to taste.
• Garnish with scallions and serve with white or fried rice, with a drizzle of the sauce over each piece of chicken and the remaining sauce on the side.

Steps:

• Season the chicken with salt and pepper.
• Cut into bite-size chunks.
• Dunk each chicken piece in the egg yolk, followed by the cornflour. Set aside.
• Heat the oil in a deep saucepan until it reaches 190°C (375°F).
• Carefully fry the chicken pieces for around 5-6 minutes, until crispy, slightly golden in colour and cooked throughout.
• Drain onto a plate covered in kitchen roll.
• In a large saucepan over a medium heat, add 1 tablespoon of oil and fry the onions and peppers for 2-3 minutes.
• Stir in the soy sauce, red wine vinegar, tomato paste, sugar, and chicken stock. Cook for a further 2 minutes.
• Add in cornflour paste.
• Mix until the sauce has thickened.
• Stir in the pineapple and chicken until evenly coated with the sauce.
• Serve with rice.
• Enjoy!

Steps:

• Marinate chicken pieces in all the other ingredients for at least 2 hours, turning pieces now and again.
• Arrange in a single layer in a roasting dish and cook in a moderate oven (160 C / 325 F) for 30 minutes, turn pieces and cook a further 25 minutes.
• Serve hot or cold (cooking time includes marinating time).

Steps:

• Marinate chicken with the soy sauce,sugar and wine for at least 30 minutes or overnight.
• Place chicken onto a baking pan, skin side up and bake in a preheated oven of 450F for 25 - 30 minutes or until cooked and skin is golden brown.
• Squeeze lemon juice over chicken and serve immediately.

Steps:

• Separate the tenderloins from the breasts. Between sheets of plastic wrap, pound the thicker side of the breast to make it more even in thickness. Season the chicken with salt. Heat the sesame oil in a large skillet over moderate heat. Add the chicken breasts and tenderloins. Saute for about 4 to 5 minutes. You'll know to turn the chicken over when the top looks opaque (tenderloins may take only 2 to 3 minutes per side.) Saute on the other side 4 to 5 minutes or until the interior is cooked through.
• Remove the chicken to a plate. Deglaze the pan with the garlic and Chinese 5-spice powder and add the broth and hoisin mixture. Boil down covered until thick and glossy. Remove the skillet from the heat and whisk in the butter. Spoon the sauce over the chicken and sprinkle the scallions and cilantro on top.