Driedchilichicken Recipes
CHILLI CHICKEN - CHINESE STYLE
Prep time includes marination time. A permanent item on the table when the flavor is Chinese! It freezes well, although there's never ever left to do so! Also, as a variation, I often follow the recipe till the marination and frying, while omitting the rest, and serve them as chicken fritters for snacks. Goes very well with drinks too!
Provided by Honeybeee
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 17
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.
DRIED CHILI CHICKEN
From Tommy Tang's Modern Thai Cuisine. About this dish he says, "Simple to prepare when you're pressed for time but don't want to settle for the ordinary. I find something energizing about this dish -- but then I like it when my ears start smoking." Me, too! Try recipe #270746 with this.
Provided by mersaydees
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil in a large skillet over high heat.
- Add garlic and saute until lightly browned, approximately 1 minute.
- Add chicken and stir-fry 2 minutes.
- Add cashews, dried chilies, and chili paste and cook, stirring constantly, 1 minute.
- Add all remaining ingredients and cook, stirring constantly, 3 minutes.
- Serve immediately.
Nutrition Facts : Calories 687.1, Fat 49.2, SaturatedFat 9.4, Cholesterol 90.8, Sodium 107.2, Carbohydrate 27.8, Fiber 4.4, Sugar 10.5, Protein 38.6
FRIED CHILI CHICKEN
Provided by Food Network
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Cut the chicken into serving pieces. The breast pieces should be cut in half. Place the chicken in a bowl and cover with the buttermilk overnight.
- In a medium size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper.
- Heat enough oil to a depth of about 3/4-inch in a large heavy skillet. When the oil is medium hot dip the chicken pieces in the flour mixture and fry, without crowding the chicken. If necessary, use 2 skillets or fry in batches.
- Reduce the heat to medium and fry until the coating becomes a deep golden brown, turning the chicken as needed. The white meat should be done in 20 to 25 minutes, dark meat in about 35 minutes. Juices should run clear when the chicken is pricked with a fork. Squeeze lime juice over the chicken 10 minutes before it is done. Drain chicken on paper towels.
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Ratings 502Calories 441 per servingCategory Appetizer
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- (Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.
- Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.
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