Sticky Chinese Chicken Or Tofu Recipes

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STICKY CHINESE BBQ CHICKEN RECIPE BY TASTY

Here's what you need: chicken breasts, salt, pepper, corn flour, oil, onion, bell peppers, soy sauce, red wine vinegar, tomato paste, sugar, chicken stock, pineapple, water, cornflour, egg yolks, milk

Provided by Ellie Holland

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17



Sticky Chinese BBQ Chicken Recipe by Tasty image

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!

3 chicken breasts
salt, to taste
pepper, to taste
1 cup corn flour
6 cups oil, for frying
1 onion
2 bell peppers
2 tablespoons soy sauce
2 tablespoons red wine vinegar
2 tablespoons tomato paste
2 tablespoons sugar
½ cup chicken stock
1 ¼ cups pineapple
¼ cup water
¼ cup cornflour, as needed
2 egg yolks
milk

STICKY CHINESE CHICKEN TRAYBAKE

Flavoured with honey, hoisin sauce and Chinese five-spice, this one-pan chicken dish makes a cheap and easy midweek family meal

Provided by Emily Kydd

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 10



Sticky Chinese chicken traybake image

Steps:

  • Heat oven to 200C/180C fan/gas 6. Arrange the chicken thighs in a large roasting tin and slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic and some seasoning. Pour over the chicken and toss to coat - you could now marinate the chicken for 2 hrs, or overnight if you have time. Roast, skin-side up, for 35 mins, basting at least once.
  • Stir through the cashew nuts and sprinkle the spring onions over the chicken. Return to the oven for 5 mins, then serve with brown rice.

Nutrition Facts : Calories 450 calories, Fat 27 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium

8 chicken thighs, skin on and bone in
4 tbsp hoisin sauce
2 tsp sesame oil
2 tbsp clear honey
1 ½ tsp Chinese five-spice powder
thumb-sized knob of ginger, grated
2 garlic cloves, grated
bunch spring onions, chopped
50g cashew nuts, toasted
cooked brown rice, to serve

STIR-FRIED CHICKEN WITH TOFU AND MIXED VEGETABLES

Chicken and tofu are cooked in the wok with vegetables and Chinese flavorings. Serve alone, with rice, or over noodles.

Provided by CYNTHEALIU

Categories     World Cuisine Recipes     Asian     Chinese

Time 45m

Yield 6

Number Of Ingredients 13



Stir-Fried Chicken with Tofu and Mixed Vegetables image

Steps:

  • In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
  • In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
  • Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

Nutrition Facts : Calories 171.8 calories, Carbohydrate 11.8 g, Cholesterol 20.3 mg, Fat 6.4 g, Fiber 2.5 g, Protein 17.8 g, SaturatedFat 1.2 g, Sodium 547.9 mg, Sugar 3.4 g

3 tablespoons light soy sauce
1 teaspoon white sugar
1 tablespoon cornstarch
3 tablespoons Chinese rice wine
1 medium green onion, diced
2 skinless, boneless chicken breast halves - cut into bite-size pieces
3 cloves garlic, chopped
1 yellow onion, thinly sliced
2 green bell peppers, thinly sliced
1 (12 ounce) package firm tofu, drained and cubed
½ cup water
2 tablespoons oyster sauce
1 ½ tablespoons chili paste with garlic

STICKY CHINESE CHICKEN OR TOFU

Crispy chicken in a quick and easy dish that can be served over rice or noodles. From Family Circle magazine. I add extra firm tofu, cubed, in place of half the chicken, or all the chicken, which makes it vegetarian. It's delicious that way!

Provided by Julie F

Categories     Chicken Breast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 5



Sticky Chinese Chicken or Tofu image

Steps:

  • In a large bowl, whisk crouton crumbs with cornstarch. Stir in soy sauce. Add chicken and toss until completely coated.
  • Cover and refrigerate at least 30 minutes.
  • Heat oil in a large skillet over medium heat. Add chicken and cook, covered for 20 - 25 minutes or until nice and crispy and cooked through. Turn about 4 or 5 times to avoid burning.
  • Drain on paper towels and serve hot with rice or noodles.

Nutrition Facts : Calories 287.7, Fat 13.4, SaturatedFat 1.6, Cholesterol 97, Sodium 537, Carbohydrate 6.7, Fiber 0.2, Sugar 0.2, Protein 33

1 cup finely crushed onion and garlic croutons
1/4 cup cornstarch
2 tablespoons light soy sauce
2 lbs boneless skinless chicken breasts, cut in 1 inch pieces
1/4 cup canola oil

CHINESE STICKY CHICKEN

Make and share this Chinese Sticky Chicken recipe from Food.com.

Provided by Mom2Rose

Categories     Chicken Thigh & Leg

Time 40m

Yield 6 , 6 serving(s)

Number Of Ingredients 5



Chinese Sticky Chicken image

Steps:

  • In a large bowl, whisk crouton crumbs and cornstarch.
  • Stir in the soy sauce.
  • Add chicken and toss until completely coated.
  • Cover; refrigerate for at least 30 minutes.
  • Heat the oil in a large nonstick skillet over medium heat.
  • Add chicken and cook, covered, for 20 to 25 minutes until nice and crispy and cooked through.
  • Turn about 4 or 5 times during cooking to avoid burning.
  • Drain on paper towels.
  • Serve immediately with additional soy sauce, chopped scallions, cooked rice and steamed sugar snap peas, if desired.

1 cup onion and garlic croutons, finely crushed
1/4 cup cornstarch
2 tablespoons light soy sauce
2 lbs boneless skinless chicken thighs (cut into 1-inch pieces)
1/4 cup canola oil

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