Number Of Ingredients 19 Steps:
Sauce-Marinade: Mix the soy, hoisin, vinegar, chilli and sesame oil. Marinate Chicken: Take out 2 tablespoons of Sauce-Marinade and mix with chicken. Add ginger and garlic to chicken, mix, then marinate 30 minutes. Dust chicken: Add cornflour into chicken and toss to coat, ensuring pieces are separated so they get fully coated. Shake off excess: Tip into a colander and shake to remove excess cornflour (or grab handfuls, shake so cornflour falls through your fingers). Finish Sauce: To the remaining Sauce-Marinade (that you made in Step 1), add sugar and cornflour. Mix, then add chicken stock and mix. Heat oil: Heat 2 cm / 4/5" oil in a deep skillet (or large pot - whatever you’re comfortable with) to 200°C/390°F. To use less, see Note 4. Fry: Cook chicken 3 minutes, turning halfway, until golden and crispy. Drain on paper towel lined plate. New / clean skillet: Discard oil, wipe skillet and return to heat. Or use another large skillet. Stir Fry Sauce: Heat oil in a large skillet over medium heat. Add garlic, ginger, chilli flakes, saute 30 seconds until garlic is light golden. Add Sauce, bring to simmer and stir occasionally until it thickens enough that you can draw a path across pan base. Toss! Add chicken, toss to coat quickly - the quicker you are, the crispier the chicken stays! Transfer to serving plate, garnish and serve immediately with your rice of choice.
Time 40m Yield 4 Number Of Ingredients 18 Steps:
Heat 4 cups of peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter. Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes. Drain on a paper towel-lined plate. Stir together the vinegar, wine, sugar, soy sauce, 1 teaspoon sesame oil, and the banana ketchup in a small bowl until smooth; set aside. Heat 2 tablespoons peanut oil in a wok or large skillet over high heat. Stir in the dried chile peppers and cook for a few seconds until the peppers brighten. Stir in the onion, garlic, and orange zest. Cook and stir until the onion is beginning to brown. Stir in the sauce; bring to a boil before adding the fried chicken. Reduce the heat to medium and stir until the chicken pieces are well coated with the sauce, a few minutes longer. Serve sprinkled with green onions and toasted sesame seeds.
Time 30m Number Of Ingredients 13 Steps:
Cut chicken into 1-inch cubes. Toss each piece with cornstarch. Set aside. In a separate dish, combine all the ingredients for your sauce together. Preheat a non-stick skillet with oil. Cook each chicken piece until all the sides are golden brown. Remove the chicken from the pan. Leave about 1 tbsp of oil in the pan for cooking. Add the garlic, ginger and pepper flakes. Sautee for about 30 seconds. Add the sauce to the skillet and bring it to a simmer then add the chicken and toss to coat. Serve right away!
Time 30m Yield 4 servings Number Of Ingredients 18 Steps:
For the chicken: Place your broccoli florets in a medium bowl and add 2 tablespoons water. Cover with plastic wrap and microwave for 2 minutes, until tender. Drain and set aside until ready to use. Heat the oil in a 4-quart (3.8-liter) Dutch oven to 375 degrees F (190 degrees C) using a frying thermometer. Rinse the chicken in cold water and pat dry with paper towels. Mix 1 1/2 cups (335 grams) of the tempura flour and 1 cup (240 milliliters) water into a thick batter. It should look like thick pancake batter. Dredge the chicken cubes in the 1 cup (223 grams) of tempura flour and then coat them in the batter. Fry them in two batches until golden brown and crispy, 6 to 8 minutes. Drain the chicken on paper towels or a rack. Heat a wok or large skillet to high and add 2 tablespoons (30 milliliters) of oil. When you see the first wisps of white smoke, stir in the fried chicken, onion, chiles, broccoli, and 1/3 of the ginger and garlic and cook them for about 30 seconds. For the sauce: While the chicken cooks, add the oyster sauce, hoisin sauce, chili garlic sauce, sugar, white vinegar, soy sauce, cornstarch slurry, red food coloring if using, 1/3 cup water and the remaining chopped ginger and garlic into a 1-quart (946-millileter) saucepan and bring the heat up to medium. Whisk gently as it comes to a simmer. Allow it to simmer and keep whisking it for about 5 minutes, until the sauce thickens. Remove from the heat and reserve it. Stir in the sauce and allow it to coat the chicken and simmer. Cook it, folding all the ingredients until they are well coated, about 2 minutes. Garnish with the scallions.
Time 25m Yield 1 to 2 servings Number Of Ingredients 11 Steps:
Bring oil to between 350 and 375 degrees F. Cut chicken into chunks, then mix together with cornstarch. Fry in oil. For the sauce: Mix together soy sauce, sugar, hoisin, vinegar, cornstarch, garlic, ginger, chili flakes and 1/2 cup water. Toss fried chicken in sauce, then serve.
Time 40m Yield Serves 4 along with other dishes Number Of Ingredients 21 Steps:
For the chicken, mix the egg white with the potato flour in a bowl, then add the soy sauce, Shaohsing wine (or sherry) and the chicken. Turn the chicken over to coat it. For the sauce, mix together the tomato purée, 2-3 tbsp water, potato flour, soy sauces, rice vinegar, sugar and Shaohsing wine and set this aside. Snip the chillies into 5cm lengths, discarding the seeds. Heat the oil in a wok and cook the garlic, ginger and chillies over a medium heat until they’re aromatic and beginning to soften, but not brown. Mix the cornflour and plain flour for the coating with salt and pepper and tip into a broad shallow bowl. Working with one piece of chicken at a time, dip it in the flour mix and set the pieces onto a tray. Pour enough oil into a deep pan to come 8cm up the sides. Heat until it reaches 200C (if you drop in a test piece of chicken, it should sizzle straight away). Carefully add half the chicken pieces and fry until they’re crisp and golden - agitating the pieces to make sure they don’t stick together - about 4 mins. Lift the pieces out with a slotted spoon onto a double layer of kitchen paper. Repeat with the rest of the chicken. Heat the wok, add the sauce mixture to the garlic, ginger and chillies in there and cook, stirring, until the mixture bubbles and thickens. Add the chicken and half the spring onions and warm everything through. Serve with the sesame seeds and the rest of the spring onions scattered on top. This doesn’t give you huge servings so it’s best to offer another dish with it, as well as boiled rice.
Yield 4 servings Number Of Ingredients 18 Steps:
In a large bowl, combine 1 cup rice wine (240 ml), ¼ cup (60 ml) of soy sauce, and cubed chicken thighs. Stir and cover with plastic wrap. Refrigerate for at least 30 minutes or up to an hour. In a separate large bowl, combine 1 cup of flour (125 g) and 1 tablespoon of salt. Remove chicken from wine/soy marinade and place in flour mixture. Mix thoroughly, until all the chicken pieces are coated. Fill a dutch oven or large pot at least 2 inches (5 cm) deep with vegetable oil. Heat oil to 365˚F (185˚C). Place chicken pieces in frying oil, stirring occasionally. Fry until they are golden brown, roughly 4-5 minutes. Remove chicken from oil and set aside to drain on paper towels or a wire rack. In a large skillet, bring one tablespoon of vegetable oil to medium-high heat. Add garlic and ginger, stirring frequently for one minute. Add dried chili pods. Continue stirring for 30 seconds before adding rice wine, soy sauce, rice wine vinegar, and sugar. Stir occasionally until mixture is bubbling. Add cornstarch slurry, stirring frequently. The sauce should begin to thicken in a minute or less. Add cooked chicken pieces, stirring them to coat with the sauce. Remove from heat and garnish with green onions and rice. Nutrition Calories: 4192 Fat: 434 grams Carbs: 55 grams Fiber: 3 grams Sugars: 18 grams Protein: 33 grams Enjoy!
Time 35m Number Of Ingredients 21 Steps:
Combine chicken, egg white, soy sauce, wine, and 1/2 teaspoon salt in a bowl. Whisk together cornstarch, flour, baking powder, and 1/4 teaspoon salt in another bowl. Let stand while making sauce. Make the sauce: Whisk soy sauce into cornstarch. Then whisk in wine, sugar, vinegar, and broth. Heat 1 1/2 inches oil in a deep pot (preferably cast-iron) to 350 degrees. Working in batches, remove chicken from marinade (do not worry about removing excess liquid) and toss in cornstarch mixture. Carefully add to oil and cook until crisp and light golden brown, 2 to 2 1/2 minutes. Transfer to paper towels to drain. Heat 2 tablespoons oil in a wok over medium. Add chiles, garlic, ginger, and scallion whites. Cook until fragrant, about 1 minute. Stir in sauce mixture and bring to a boil. Add chicken and toss to coat in sauce. Remove from heat. Stir in sesame oil. Garnish with scallion greens and serve immediately with broccoli and rice.
Time 50m Yield 6 Number Of Ingredients 21 Steps:
Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.
Time 40m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it. This also keeps your dirty dishes down. Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. It will be VERY thick almost paste like. Add ALL the chicken pieces and stir to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. YES even though the mixture has a weird consistency it will not stick like paste and the excess will drip off. Add chicken to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to lower the temp of the oil by cooking too many at a time. You can use a simple cooking or candy thermometer to judge the temp of the oil. Drain on paper towels. Want them extra crispy? Put them on a rack over a sheet pan. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried. In a separate wok or large skillet add a small amount of oil and heat to 400 degrees. Again, a candy thermometer works great. (Want less dishes? You can just drain the oil after you fry all the chicken, leave a small amount (about a tsp) in the pan and use the same pan if you like.) Add green onions and hot peppers and stir fry about 30 seconds. Stir (or shake jar) sauce mixture, and then add to pan with onions and peppers, cook until thick. Some reviews didn’t kniw what “thick” meant. Thick like the same sauce you get at a restaurant.you want it to just coat the chicken. If it gets too thick, add a little water or other liquid. The thickness of the sauce should be similar to what you get when ordering this at a restaurant. Add chicken to sauce in wok and heat just until the chicken is hot enough for you. It may not even need a minute if you kept the chicken warm. The quicker you serve it the crispier the chicken stays. Don’t be scared by any negative reviews. It’s not rocket science though if you have never cooked with a cornstarch slurry it may feel like an experiment. Trust yourself! You’ve got this! If you have any doubts reread the recipe and get everything in order before you start to cook. I promise you will thank yourself and maybe even me! Enjoy! Oh it’s great served over rice!
Time 30m Yield 4-6 serving(s) Number Of Ingredients 10 Steps:
Mix the soy sauce, water, hot sauce, sugar, boullion, and ginger in a saucepan and heat until boiling. Cut the heat down and simmer while you prepare the chicken. Take your chicken and cut into bite-size cubes. Now, at this point you can either use a boxed batter mix to add a coating on it (and deep-fry according to the box mix), or you can just stir-fry your plain chicken in a little oil until thoroughly cooked. Going back to your sauce, use the cornstarch in water to thicken it. Then add your cooked chicken. If you battered your chicken, it’s ready to eat (don’t leave the battered chicken too long before eating or it will get soggy). If you stir-fried plain chicken, use this time to simmer it awhile and prepare your veggies and rice. Serve this chicken over the veggies and rice.
Time 35m Yield 4 Number Of Ingredients 12 Steps:
In small bowl, mix chili garlic sauce, sugar and vinegar; set aside. In large bowl, mix flour and cornstarch with whisk; set aside. In medium bowl, beat egg white and soy sauce. Add chicken; toss to coat. Transfer chicken a few pieces at a time to bowl with flour mixture; toss to coat, then transfer to plate. Discard any leftover extra egg mixture and flour mixture. In 12-inch nonstick skillet, heat oil over medium heat. Add chicken to skillet; cook 6 to 7 minutes, turning once, until chicken is crispy and browned on outside. If pieces of chicken stick together, break apart with spatula. Add broccoli to skillet; cook 3 to 4 minutes, stirring frequently, until broccoli is softened and browned on edges, and chicken is no longer pink in center. Add chili garlic sauce mixture to pan; cook 1 to 2 minutes longer, stirring until mixture is thoroughly coated. Stir in green onions. Divide rice among 4 bowls. Divide chicken mixture over rice.
