Spicy Ginger Chicken Recipes

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Blot chicken wings dry with a paper towel.
• Beat the eggs in a bowl, and place the flour in another bowl. Dip chicken wings into the egg, then into the flour to lightly coat, shaking off the excess.
• Melt the margarine in a large skillet over medium high heat.
• Pan fry the chicken wings until well browned on all sides, about 10 minutes.
• Meanwhile, gently boil the cider vinegar, soy sauce, water, brown sugar, monosodium glutamate, salt, serrano chile peppers, and ginger in a saucepan over medium heat until thickened, 5 to 7 minutes.
• Toss the browned chicken wings in the sauce to coat, then transfer the wings to large baking dish with a slotted spoon. Reserve remaining sauce.
• Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes, rotating and basting with the reserved sauce after 15 minutes.
• Sprinkle sesame seeds on the chicken wings before serving.

Steps:

• Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. Season both sides of chicken with salt and black pepper. Place chicken on hot pan and cook 3 to 5 minutes per side, until cooked through.
• In a small bowl, whisk together rice wine, vegetable oil, wasabi paste, hot mustard, and ginger. Set aside.
• Heat sesame oil in a large skillet over medium-high heat. Add slaw mix and soy sauce and cook 2 to 3 minutes, until wilted.
• Arrange wonton wrappers on a flat surface. Top each wrapper with 1 heaping teaspoon of slaw mixture. Pull up sides and pinch the middle together, making a purse. Heat peanut oil in a large skillet over medium-high heat. Add purses and cook 1 minute, until bottom is golden brown. Add broth and bring to a simmer. Cover and steam 3 to 5 minutes, until purses are tender and translucent.
• Serve 4 of the chicken breast halves with all of the vinaigrette spooned over top and all of the beggar's purses on the side. Reserve remaining chicken for stroganoff, if desired.

Steps:

• Put oil into wok or frying pan. When hot, add garlic and stir-fry until brown.
• Add onion and chicken; stir-fry until chicken begins to turn white.
• Add ginger and red pepper, combine well.
• Add chilies and chicken stock/water, and stir-fry for 1 minute.
• Check chicken is white throughout, and then add spring onions. Cook for 30 seconds (until onions are slightly soft).
• Serve with rice.

Steps:

• Season chicken with salt and pepper. Heat the oil in a large saucepan until hot but not smoking. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes. Remove chicken from pan and set aside.
• Add the rest of the ingredients to the pan, bring the mixture to a boil, reduce the heat to low and return the chicken to pan. Cover, and cook gently for 15 minutes or until done. Serve, one leg per person, with some of the cooking juices.

Steps:

• Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Add chicken to the wok, and stir-fry until chicken is opaque on all sides, about 3 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon vegetable oil in the wok. Add bell pepper, onion, and snow peas; stir-fry until vegetables start to soften, 3 to 4 minutes. Reduce heat to medium-low.
• Whisk together water, hoisin sauce, soy sauce, sherry, ginger, rice vinegar, sesame oil, oyster sauce, sugar, cornstarch, and garlic in a bowl. Add sauce to the wok, stirring constantly until sauce starts to thicken. Add chicken back to the wok, stir, and reheat, 1 to 2 minutes.