Zingy Roast Chicken Recipes

Steps:

• Put the popcorn, bread or breadcrumbs and paprika in a food processor and blend until finely chopped. Tip into a wide, shallow bowl. Whisk the egg in a second bowl, and mix the flour with some seasoning in a third bowl.
• Dip the chicken strips first into the seasoned flour, then into the egg mixture, and finally into the popcorn breadcrumbs - press the crumbs onto the chicken to help them stick. Continue until all the chicken pieces are coated, then chill for 30 mins, or up to 1 day. Mix together the ingredients for the dip in a small bowl.
• When ready to cook the chicken, heat enough oil to just cover the surface of a large frying pan. Once hot, cook the chicken pieces for 2-3 mins on each side (in batches so you don't overcrowd the pan) until golden and cooked through. Drain on kitchen paper. Serve warm with the dip on the side.

Steps:

• Preheat oven to 400°. Mix first 6 ingredients; stir in chicken to coat., Place bread crumbs in a shallow bowl; add chicken, 1 piece at a time, and toss to coat. Place 1 in. apart on a greased baking sheet., Bake until lightly browned and chicken is no longer pink, 18-20 minutes. If desired, serve with honey mustard.

Steps:

• Boil the noodles according to pack instructions, then drain and toss with 1 tsp oil.
• Heat the remaining oil in a wok and add the chicken and carrots. Stir-fry for a few minutes. Add the honey, soy and lime juice, bubble for 30 secs, then add the noodles and sesame seeds. Mix well, heat through and sprinkle with the coriander to serve.

Steps:

• Boil the noodles according to pack instructions, then drain and toss with 1 tsp of the oil.
• Heat the remaining oil in a wok and add the chicken and vegetables. Stir-fry for a few minutes.
• Add the honey, soy and lime juice, bubble for about 30 seconds, then add the noodles and sesame seeds.
• Mix well and heat through thoroughly.
• Serve with the cashew nuts and coriander sprinkled on the top.

Steps:

• Purée 2 garlic cloves, 1/2 cup chopped roasted red peppers from a jar (about 2), 1/2 cup unsalted, roasted almonds, and 2 tablespoons red wine vinegar in a food processor until smooth. With motor running, add 1/4 cup extra-virgin olive oil and process until smooth; season with kosher salt, freshly ground black pepper, and more vinegar, if desired.
• DO AHEAD: Sauce can be made 2 days ahead. Cover and chill.