CRISPY CHINESE HONEY CHICKEN (WITHOUT DEEP FRYING)
This Chinese honey chicken recipe guarantees crispy juicy chicken and a rich sauce that is bursting with flavor with a simple approach. Now you can make your favorite takeout dish at home and it'll taste just as great as the restaurant version! {Gluten Free Adaptable}To make this dish gluten-free, use tamari or coconut amino to replace the soy sauce. Use dry sherry instead of Shaoxing wine.
Provided by Maggie Zhu
Categories Main
Time 25m
Number Of Ingredients 15
Steps:
- Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
- Mix all the ingredients for the sauce in a small bowl.
- Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
- Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
- Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
- Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic, ginger, and the white part of the green onion. Stir fry a few seconds to release the aroma.
- Stir the sauce again to thoroughly dissolve the cornstarch.
- Add the chicken back into the pan and pour in the sauce. Stir to mix well.
- Transfer to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. You can add some steamed vegetables on the side to add some color to the dish.
Nutrition Facts : ServingSize 4 g, Calories 490 kcal, Carbohydrate 34.1 g, Protein 35.1 g, Fat 23.2 g, SaturatedFat 5.3 g, Cholesterol 142 mg, Sodium 858 mg, Fiber 0.5 g, Sugar 17.8 g
HONEY CHILLI CHICKEN
This sticky, crunchy, just spicy enough Chinese-style honey chilli chicken is quicker, tastier and healthier than anything you could order from the takeaway.
Provided by Rachel Phipps
Categories Main course
Yield Serves 2
Number Of Ingredients 15
Steps:
- Make the sauce by whisking together all the ingredients along with 4 tablespoons cold water. Set aside.
- In a medium bowl, toss the chicken pieces with the vegetable oil and sea salt. Stir the egg into the chicken, then add the flour and the cornflour and stir with a metal spoon until the chicken is well coated.
- Heat enough oil to just cover the bottom of a large wok or frying pan over a medium-high heat. Once the oil is shimmering, add the chicken pieces in batches and fry for a few minutes on each side until golden. Set the chicken aside to drain on a plate lined with kitchen paper.
- Discard all the oil in the pan and carefully wipe it clean with another piece of kitchen paper. Return the pan to a medium heat and gently fry the garlic, ginger and chilli in a teaspoon of oil for about a minute until fragrant. Return the chicken to the pan and stir in the sauce. Bring the sauce to a simmer and allow it to bubble away for a minute or so until it has thickened slightly and is coating the chicken.
- Serve immediately, with the chopped spring onions sprinkled over the top.
CHILLI CHICKEN WITH HONEY & SOY
A fresh, light Oriental stir-fry which is low in fat and ready in 10 minutes - fresh and light after rich festive fare
Provided by Sara Buenfeld
Categories Supper
Time 10m
Number Of Ingredients 10
Steps:
- Put a kettle of water on to boil. Meanwhile, heat the oil in a wok, tip in the chicken and give it a good stir. Leave it to cook over a high heat while you quarter, seed and slice the pepper. Throw the pepper into the wok when it's ready and stir. Quickly trim the roots from the spring onions (hold them as a bunch and slice off in one go), then cut off the bulbs with a generous length of stem (don't throw away the green leaves). Add the onion bulbs to the pan and stir - by now the chicken should be starting to turn from pink to white.
- Pour boiling water over the rice noodles in a bowl and leave to soak.
- Spoon the chilli, soy and honey into the wok, then continue cooking while you slice the cabbage into thick strips - slice them as a stack and remove the white spines first if they're tough. Pile on top of the chicken, cover and cook for a minute or so more while you slice the reserved spring onion leaves and roughly chop the coriander. Toss these into the wok and stir well. Serve with the drained rice noodles.
Nutrition Facts : Calories 532 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 52 grams protein, Sodium 4.4 milligram of sodium
VERY FLAVOURFUL CHINESE HONEY CHILLI CHICKEN
Make and share this Very Flavourful Chinese Honey Chilli Chicken recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken
Time 2h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash and dry the chicken pieces.
- Cut into 1 inch sized cubes.
- Marinate the chicken pieces in a mixture of 1 Tablespoon soy sauce, salt, egg and 1 Tablespoon cornflour for 10 minutes.
- Peel and crush garlic finely.
- Remove stems, wash and chop the green chillies finely.
- Heat oil in a wok.
- Deep fry the chicken pieces in hot oil till light brown.
- Drain and keep aside.
- De-stem and break red chillies into two.
- Grind these alongwith vinegar in a blender to obtain a paste; keep aside.
- Heat a Tablespoon of oil in a wok.
- Add garlic and green chillies.
- Stir-fry for a few seconds.
- Add soy sauce.
- Mix well.
- Add sugar, black pepper powder and red chilli paste.
- Add a cup of water.
- Stir well.
- Add the fried chicken pieces and mix well.
- Add the remaining cornstarch after dissolving it in half a cup of water.
- Stir in honey.
- Cook for 5 more minutes.
- Remove from heat and serve hot with Chinese fried rice or Vegetarian Nasi Goreng (Fried Rice) (Recipe Number:44512).
Nutrition Facts : Calories 452.6, Fat 23.7, SaturatedFat 6.3, Cholesterol 140.3, Sodium 616.2, Carbohydrate 32.4, Fiber 1.5, Sugar 13.4, Protein 27.4
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