asian chicken

While your chicken is cooking, it helps to prepare the ingredients for your chili sauce and rice. Both of these are usually assembled after the chicken is done because they require the chicken broth, but you can get started washing and soaking the rice, chopping the garlic and ginger. In this recipe, all of the poaching broth is reserved -- some is used in the rice, a small amount is used in the chili sauce, and the remainder is saved to be heated and served as a simple soup to accompany the chicken.

Hainanese Chicken Rice Recipe

chicken (3.5 lbs, 1.8kg, preferably organic)

kosher salt

ginger

garlic

green onion

Asian sesame oil

cooking oil (like canola, vegetable, peanut)

garlic (finely minced)

shallot (minced)

rice

chicken poaching broth

sesame oil

lime juice

sugar

sriracha chili sauce

ginger (peeled)

cooking oil (canola, vegetable, grapeseed)

salt

rice vinegar

1. Boil a large pot of water. In the meantime, clean the chicken by exfoliating with kosher or coarse salt. Rinse chicken well, inside and outside.

2. PRE-BOIL CHICKEN: When water is at a hard boil, add the chicken. Return to hard boil, let scum come to the surface. Boil for 5 minutes. Discard all the water, including the scum.

3. Refill pot with clean water to cover the chicken by 1-inch, and add in the garlic, green onion and ginger. Bring the pot to a boil over high heat, then immediately turn the heat to low to keep a simmer. Cook for about 30 minutes more (less if you&#x27;re using a smaller chicken). Check for doneness by sticking a chopstick into the flesh under the leg and see if the juices run clear or insert a thermometer into the thickest part of the thigh not touching bone. It should read 160F. The chicken will continue to cook to 165F during rest.

4. When the chicken is cooked through, turn off the heat and remove the pot from the burner. Immediately lift and transfer the chicken into a bath of ice water to cool. The quick cooling will stop the cooking process, keeping the meat soft and tender, and giving the skin a lovely firm texture. After cooling, pat the chicken dry with paper towels and rub the sesame oil all over the chicken. This will help prevent the chicken from drying out.

COOK THE CHICKEN

Discard the garlic, ginger and green onion. Season the soup with salt to taste.

SEASON SOUP

1. Place rice into a large bowl, and fill with water. Use your hands to swish the water around, cleaning the rice. Tilt bowl to discard water, keeping the rice in the bowl Repeat 3 more times, until water is less cloudy.

2. In a wok or pot, heat 2 tablespoons of cooking oil over medium-high heat. When hot, add the ginger, shallots and the garlic and fry until your kitchen smells like heaven. Be careful not to burn the aromatics! Add in your drained rice and stir to coat, cook for an additional minute. Add the sesame oil, mix well.

3. Add 2 cups of your reserved poaching broth and bring to a boil. Immediately turn the heat down to low, cover the pot and cook for 15 minutes. Remove from heat and let sit (with lid still on) for 5-10 minutes more.

While the rice is cooking, make the sauces and carve the chicken for serving.

COOK THE RICE

To make the chili sauce: Blend your chili sauce ingredients in a blender until smooth and bright red.

To make the ginger garlic sauce: In a small saucepan, heat the cooking oil until very hot, when you start seeing wisps of smoke. Turn off heat. Immediately add garlic and ginger and let it sizzle for a few seconds. Once it settles, stir in salt and vinegar.

MAKE SAUCES

https://embed.mediavine.com/videos/kszwodiymmdupk5uijjh

Learn how to make authentic Hainanese Chicken Rice recipe

Hainanese Chicken rice

These Thai inspired chicken skewers are marinated with aromatic lemongrass and fresh garlic, then grilled for big, gutsy flavors. Serve with peanut sauce for a mouthwatering appetizer or healthy weeknight dinner.

Grilled Lemongrass Chicken Satay

recipe 5 Ingredient Peanut Sauce

chicken breasts (about 1.5 pounds chicken (breasts

mirin

garlic (minced)

stock lemongrass (bottom 1/3 (tender inner layer), minced)

tsp coconut sugar

black pepper (about 1/2 tsp)

tsp Worcestershire (or fish sauce)

soy sauce (or gluten free tamari)

tsp sesame oil

vegetable oil

oz fresh cilantro (chopped)

Soak 4 bamboo skewers in water for 30 minutes or soak 4 stocks thin lemongrass to use those as the skewers.

Cut the chicken breast lengthwise into strips 2&quot; thick. Turn the chicken and cut strips into cubes 2&quot; thick. Place chicken in a medium bowl or plastic bag.

Add marinade ingredients (mirin, garlic, lemongrass, coconut sugar, black pepper, salt, Worcestershire, soy sauce, sesame oil, and vegetable oil) directly to the chicken. Massage and marinade for 30 minutes at room temperature or overnight in the refrigerator.

Preheat the grill to medium high heat. Skewer the chicken.

Scrape the grill grates clean then place the chicken skewers on the grates and close the lid. Rotate with tongs after 5 minutes or until you see a deep black char. You can even use a crushed stock of lemongrass to brush the chicken with extra marinade as it cooks.

Remove the cooked chicken and garnish with chopped cilantro and peanut sauce. Serve hot.

https://www.youtube.com/watch?v=gGUBf6Uh-Ac

How to make lemongrass chicken satay on the grill with The Frayed Apron - head to https://www.thefrayedapron.com/chicken-satay/
for the full recipe (including the BEST peanut sauce)

music: bensound.com

BEST Chicken Satay!

This simple Thai dish, known as Pad Grapow, is insanely quick and inexpensive to make. It's light, yet flavorful with lots of heat and tons of basil.

Thai Basil Chicken

lbs boneless (skinless chicken breasts,

tbsp oyster sauce (Substitute for GF oyster sauce)

tbsp light soy sauce (Substitute for GF soy sauce)

serrano chile (seeded and minced (keep seeds

vegetable or canola oil

basil leaves

jasmine rice (optional for serving)

In a bowl marinate the chicken with oyster sauce and soy sauce 10 minutes.

Heat a large nonstick skillet or wok over medium-high heat, when hot add the oil, garlic and chili and cook until fragrant, about 30 seconds.

Increase the heat to high and add the chicken and cook, stirring until just cooked through, about 4 minutes. Add the basil and cook until wilted, about 1 minute.

Serve over rice.

Our Keto Garlic Chicken Stir Fry is a quick and easy dinner that’s ready in less than 30 minutes. It’s a simple meal that you’ll be eating over and over.

Keto Stir Fry - Chicken & Garlic

Sesame Oil

Garlic (finely chopped)

Chicken Thighs (thinly sliced)

Salt

Pepper

Broccolini (sliced)

Butter

Pak Choy (roughly chopped)

Tamari Sauce

Sesame Seeds

Place a large non-stick frying pan or wok over high heat.

Add the oil and garlic. Saute for 2-3 minutes until fragrant.

Add the chicken, salt, and pepper. Saute until the chicken is browned, then add the broccolini and butter.

Cook for 5 minutes, until the broccolini has softened.

Add the pak choy and tamari sauce and saute until the greens are just cooked (and still a little crunchy).

Serve the stir fry sprinkled with sesame seeds.

Soy sauce, vinegar and Sriracha hot sauce make these Asian-Glazed Chicken Drumsticks savory delicious – serve over rice or vegetables for an easy meal!

Asian Glazed Drumsticks

chicken drumsticks (skin removed)

olive oil spray

water

tbsp Sriracha hot sauce

balsamic vinegar

soy sauce

tbsp honey (or sugar)

garlic (crushed)

tsp ginger (grated)

tbsp chives or scallions (chopped)

sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil.

Add water, balsamic, soy sauce, honey, garlic, ginger, hot sauce and cook on high until liquid comes to a boil.

Reduce heat to low and simmer, covered for about 20 minutes.

Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes thick, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick).

Transfer chicken to a platter and pour sauce on top.

Top with chives and sesame seeds and serve.

Recipe video above. A quick chicken dinner that&#039;s an explosion of (spicy!) Asian flavours! Make this with chicken breast, boneless thighs or tenderloins.Spiciness level: Spicy but not blow-your-head-off spicy! Remember, I like to think I&#039;m a Spice Monster, but in reality I can&#039;t handle the heat (literally!). To dial it back, reduce chilli flakes and see Note 2 about reducing Sriracha.

Asian Chilli Chicken

/ 1lb breast fillets, skinless and boneless ((2 large) (Note 1 other cuts))

salt and pepper

tbsp rice flour,

tbsp oil (, vegetable or canola)

garlic (, finely minced)

tsp ginger (, finely minced)

tsp chilli flakes / red pepper flakes ((reduce

tbsp sriracha ((sub ketchup for not spicy, Note 3))

soy sauce (, light or all purpose (Note 4))

honey ((sub brown sugar))

lime juice ((sub 2 tbsp rice vinegar))

Green onion (finely sliced), sesame seeds, fresh chilli, lime wedges

Season: Cut each chicken breast in half horizontally to form 4 steaks total. Sprinkle each side with salt, pepper and rice flour, shaking off excess.

Pan-fry: Heat oil in a large skillet over high heat. Add chicken and cook for 2 minutes. Turn and cook the other side for 2 minutes, then remove to a plate.

Chicken:

Sesame oil: Allow the skillet to cool a bit then return to the stove on medium. Add sesame oil and heat.

Garlic and ginger: Add garlic and ginger, cook for 15 seconds.

Chilli flakes: Add chilli flakes and cook for 30 seconds until garlic is golden.

Sriracha, soy and honey: Turn heat up to medium-high. Add water, sriracha, soy sauce and honey, stir well, scraping the base of the pan to dissolve all the golden bits into the liquid.

Simmer for 2 minutes until it reduce to a thick syrup. Add lime juice, then simmer for a further 30 seconds until it thickens back to a thick syrup.

Coat chicken: Turn heat off. Return chicken to pan, turning to coat in sauce.

Serve chicken, topping with remaining sauce in skillet, garnished with green onions, sesame seed and extra lime wedges, if desired.

Sticky Chilli Sauce:

Instant Pot Roasted Whole Chicken Recipe - juicy and delicious whole chicken cooked in the pressure cooker. Great as a main dish or as a rotisserie chicken for other dishes.More Instant Pot recipes: www.crunchycreamysweet.com&nbsp;

Instant Pot Roasted Whole Chicken recipe

chicken (mine was 4.4 lbs)

water broth

olive oil

paprika

Italian seasoning

celery flakes

black pepper

lemon (quartered)

Check if your stainless steel insert is in your Instant Pot. To know why I always mention this step, read my Instant Pot Guide for Beginners.

Remove the giblets from the chicken cavity. Pat chicken dry with paper towel.

In a small bowl, mix the seasonings with olive oil. Rub seasoning all over the chicken, you can insert some of it under the skin, close to the cavity. Place lemon wedges and garlic cloves in the chicken cavity.

Add 1.5 cups of water to the Instant Pot insert. Set the trivet inside. Place seasoned chicken on a trivet. Close the lid, make sure the IP is set to cook at HIGH pressure. Switch valve to "sealing" position. Set timer to 27 minutes (6 minutes per pound!). It will take about 10 minutes for the Instant Pot to come to pressure. Once the timer beeps and the cooking is done, press "cancel/off" and DO NOT switch the valve to venting. Let the pressure release naturally to ensure juicy chicken.

When the pressure pin dropped, carefully open the lid away from your face. Remove the chicken onto a baking sheet if you want to broil the skin or on a serving plate. Let rest for 10 minutes before slicing.

Check out this amazing weeknight recipe for the best Thai glazed chicken from Delish.com.

Thai Glazed Chicken

c. sweet chili sauce

tbsp. low-sodium soy sauce

lime

honey

garlic,

sriracha

bone-in skin-on chicken thighs

green onions, thinly sliced

peanuts,

rice,

Lime wedges,

Loved it! Quick easy simple and delicious, ticks all the boxes. Even my teen son loved it and he’s difficult to please. Added capsicum, carrots - thinly sliced and broccoli and served with chicken flavored rice. Yummo. Has gone on the food rotation list. We’re cooking this for mother’s days for my mother in law - we think she’ll love it. Thank you!

So easy and tastes great! Whole family loved it, so I definitely recommend!

https://streaming.hearstdigitalstudios.com/manual_upload/5a3beebfbbddbd154e16d6be/mp4/Thai_Glazed_Chicken_FRONT_1513877209_4000_hd_v3.mp4

The Sauce On This Thai Glazed Chicken Is Basically Crack

A great all rounder Asian Marinade that infuses chicken with sweet/savoury flavours. This Asian chicken can be grilled, baked or cooked on the stove! MINIMUM MARINADE TIME: 1 hour (or overnight)

Asian Chicken (Asian marinade)

chicken thigh fillets (, skinless boneless)

garlic (, minced)

ginger (, freshly grated)

tbsp tomato ketchup

tbsp Oyster sauce

Chinese cooking wine OR Mirin ((Note 1))

brown sugar

tsp oil

Sesame seeds

shallots / green onions

red chilies

Mix Marinade ingredients together. Add chicken and mix to coat. Marinade in the fridge for a minimum of 1 hour or up to overnight.

Heat oil in a large non stick skillet or BBQ over medium high heat. (See notes for other cooking methods) Add chicken and cook until each side is dark golden brown and chicken is cooked through (about 3 minutes each side). Transfer to plate, cover loosely with foil and rest for 3 minutes.

Garnish with chillies, shallots and sesame seeds if desired. Serve with white rice and slices of cucumber.

An easy 20-minute Teriyaki Chicken recipe that the whole family will love. This recipe reminds me of the addicting food court teriyaki. It has simple ingredients and is great for meal prepping or a quick dinner!

20 Minute Teriyaki Chicken

½ pounds boneless skinless chicken breasts (or thighs

EACH: kosher salt AND baking soda

EACH: white pepper AND garlic powder

broccoli florets (steamed

Oil,

EACH: rice vinegar AND dark brown sugar (or light brown sugar)

EACH: grated ginger, cornstarch, AND toasted sesame oil

red pepper flakes, optional

MARINATE: Add the kosher salt, white pepper, garlic...

MARINATE: Add the kosher salt, white pepper, garlic powder, baking soda, and 1 tablespoon of water to a medium bowl. Stir in the chicken and allow the chicken to marinate for at least 5 minutes (if you have 30 minutes, that would be even better!)

TERIYAKI SAUCE: In a mason jar with a...

TERIYAKI SAUCE: In a mason jar with a tight-fitting lid, combine the soy sauce, garlic, vinegar, dark brown sugar, ginger, cornstarch, toasted sesame oil, red pepper flakes (if using), and 2 tablespoons of water. Cap the jar and shake until combined.

CHICKEN TERIYAKI: Heat a generous tablespoon of oil...

CHICKEN TERIYAKI: Heat a generous tablespoon of oil in a large pan over medium high heat. Stir fry the chicken stirring occasionally so that it browns evenly on all sides. Add in the steamed broccoli. Pour in the sauce and allow to cook for a minute or so until it thickens, stirring occasionally so the sauce does not stick to the pan. Top with sliced green onions, or sesame seeds as desired. Serve with freshly made steamed rice and additional sautéed veggies.

Top 17 asian chicken recipes from across the web

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Top 17 asian chicken recipes from across the web

The most viewed asian chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Hainanese Chicken Rice Recipe

Grilled Lemongrass Chicken Satay

Thai Basil Chicken

Keto Stir Fry - Chicken & Garlic

Asian Glazed Drumsticks

Asian Chilli Chicken

Instant Pot Roasted Whole Chicken r...

Thai Glazed Chicken

Asian Chicken (Asian marinade)

20 Minute Teriyaki Chicken

Chicken Broccoli Stir Fry (Soy-Free...

Orange Chicken Recipe

One-Pan Baked Lemon Chicken w/ Vege...

Grilled Teriyaki Chicken

Kung Pao Chicken

Slow Cooker Chicken Thighs

Sri Lankan Deviled Chicken Recipe I...

The most viewed asian chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine