Fried Chili Chicken Recipes

FRIED CHILI PEPPER CHICKEN

Fried Chili Pepper Chicken image

Provided by Food Network

Time P1DT3h55m

Yield 4 to 6 servings

Number Of Ingredients 28

Ingredients

1 cup sugar
2 cups chopped garlic
1 cup fish sauce
1 tablespoon salt
2 pounds boneless skin-on chicken thighs
1 quart small diced apples
1 quart small diced onions
1 cup minced ginger
1 cup minced garlic
2 quarts oil
2 cups tomato paste
1 cup chipotles in adobo
1 cup sambal oelek
3 tablespoons red chile flakes
Salt and pepper
6 cups soy sauce
4 cups sugar
3 cups mirin
1 cup sambal oelek
1/4 cup chile pepper flakes
1/4 cup minced garlic
1/4 cup minced ginger
1 tablespoon cornstarch
2 quarts oil
2 cups all-purpose flour
2 scoops cooked white rice
Pinch chopped green onions
Pinch furikake seasoning

Steps:

For the chicken marinade: Dissolve the sugar in 3 cups warm water. Add the garlic, fish sauce and salt and mix well. Cool completely. Add the chicken to the marinade and refrigerate for 1 day.
For the sofrito: Place the apples, onions, ginger and garlic in a pot, then add just enough oil so that everything is submerged. Cook on low heat until everything is brown, 2 1/2 hours.
For the chili paste: Cook the tomato paste and 3 cups sofrito in a pan until it develops a deep red color. Add the chipotles, sambal, chile flakes and salt and pepper. Puree the mixture in a food processor.
For the chili pepper sauce: Add the soy sauce, sugar, mirin, sambal, chile flakes, garlic, ginger, 3 cups water and 2 cups chili paste to the pot and bring to a boil.
Meanwhile, mix the cornstarch together with 1 tablespoon water in a bowl.
When the pot comes to a boil, add the cornstarch mixture and cook until thickened, 3 more minutes.
For the chili pepper chicken: Preheat the oil in a deep-fryer to 350 degrees F.
Remove the chicken from the marinade and coat in the flour. Dust off any excess and fry in batches until cooked through, about 8 minutes. Transfer to a bowl and toss with 1 cup chili pepper sauce until thoroughly coated.
Plate with rice and finish by sprinkling with green onions and furikake.

FRIED CHILI CHICKEN

Fried Chili Chicken image

Provided by Food Network

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

2 chickens, 2 1/23 pounds each
2 cups buttermilk
1 1/2 cups flour
2 tablespoons paprika
1 tablespoon cumin
1 teaspoon cayenne
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Shortening or vegetable oil for frying
23 limes

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.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

Simple Chilli Chicken Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water

Provided by Ellie Holland

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 chicken breasts
1 teaspoon salt
½ teaspoon pepper
1 egg, beaten
¾ cup flour
1 green pepper, sliced
1 red pepper, sliced
rice, to serve
3 cloves garlic cloves, crushed
1 red chilli, chopped
3 tablespoons soy sauce
2 tablespoons tomato puree
½ cup water

Steps:

Season the chicken with salt and pepper.
Cut the chicken into thin strips then coat in the egg wash and flour.
Shallow fry for a few minutes on each side, until golden brown.
Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
Add back in the chicken and peppers and stir well in the sauce.
Serve with rice.
Enjoy!

Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams

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