chinese chicken recipe

Try out this Szechuan Chicken and be prepared for a little kick.

Szechuan Chicken

lb. boneless skinless chicken breast, cut into 1" pieces

cornstarch

Freshly ground pepper, preferably Szechuan

Vegetable oil,

tbsp. ginger

garlic,

bell peppers (red and green), chopped

chile peppers

c. low-sodium soy sauce

tbsp. rice wine vinegar

tbsp. chili garlic sauce

sesame oil

Sesame seeds

white rice

Only my opinion BUT this is too salty. Even with low sodium soy sauce and I’m a salt lover. I suggest cut back on soy sauce and add oyster sauce along with a touch of sugar to make more Szechuan.

Not szechuan, but a very good Asian flavor!

Too much soy which was overbearing in the sauce.

https://streaming.hearstdigitalstudios.com/delish/5717fa01e694aa449689e240/mp4/General_Tso_s_Chicken_Stir_Fry_2_1461189145_4000_hd_v3.mp4

A mix of garlic and crushed red pepper flakes that get all sizzly together for about a minute, then soy sauce, hoisin, honey, and lime juice. The result is tangy and perfectly sweet. Battering the chicken in cornstarch and flour is a step you don't want to skip, too. It gives the chicken pieces so much texture—and the sauce will cling way easier. As for the stir-fry, use whatever vegetables you like. Once they hit the sauce, you won't be thinking about them anyway.

General Tso's Chicken Stir-Fry

Szechuan chicken

tsp Szechuan peppercorns

soy sauce

Chinese cooking wine

Lilydale Free Range Chicken Breasts,

peanut oil

tsp cornflour

red capsicum,

carrot, sliced diagonally

tsp white vinegar

tsp sugar

tbsp chilli sauce

green onions, sliced diagonally

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751754471001&=domain=taste

5348771529001-5751754471001

Instant Pot General Tso’s Chicken - a simple weeknight chicken dinner made in the pressure cooker. This homemade recipe is a healthier keto version of this popular takeout dish, that has the same amazing flavors as your local Chinese restaurant. 

Instant Pot General Tso's Chicken

lb chicken thighs,

sea salt and black pepper

almond flour

olive oil (or avocado oil)

red chili peppers

xanthan gum

water (,

water OR chicken broth

coconut aminos (, gluten free tamari

tomato paste

fish sauce

monk fruit sweetener (,

five-spice powder

apple cider vinegar

red pepper chili flakes (,

ginger

garlic

sesame seeds

onion

In a medium bowl, combine the coconut aminos, tomato paste, fish sauce, sesame oil, monk fruit sweetener, five spice powder, vinegar, red pepper chili flakes, ginger and garlic together.

MAKE THE SAUCE:

Season chicken with salt, pepper and 1/2 tablespoon of the sauce/marinade. Dip chicken in egg white and coat with almond flour. Allow to sit for about 5 minutes.

Turn your Instant Pot to SAUTE then add in oil. Once oil is hot, add the chicken and cook for 1-2 minutes, until a brown coating appears (chicken will not be cooked through which is fine). You may have to work in batches.

Once you've browned all the chicken, place back in the Instant Pot and pour in the remaining sauce along with 1/3 cup water (or chicken broth). Cover with lid.

Press the valve to SEALING and press MANUAL or PRESSURE COOK for 4 minutes. The Instant Pot will take some time to come to pressure. Once the 4 minutes is up, use a long spoon and push the valve to VENTING for a QUICK RELEASE.

Once all the pressure is released, carefully unlock the lid. Press the SAUTE button, then whisk the xanthum gum (or arrowroot starch) with 2 tablespoons water until combined and stir into the Instant Pot. Allow sauce to cook until it bubbles and thicken.

Add the dried chili peppers, if using. Adjust seasonings with salt, pepper or red pepper chili flakes an / or add more water as needed to thin out sauce. Give everything a final tossing to coat well.

Transfer to a platter and serve warm on a large platter or over zoodles, cauliflower rice.

Garnish with sesame seeds and green onions, if desired.

PREP THE CHICKEN:

Bring on the family favourites! Served piping hot from the rice cooker, this warming, hearty chicken and mushroom rice recipe is bursting with flavour!

Rice Cooker Chicken and Mushroom Rice

dehydrated shiitake mushrooms

kg chicken ((any cut you like))

Chinese sausages ((we get them

spring onion

tbsp sesame oil

vegetable oil

tbsp oyster sauce

tbsp dark soy sauce

tbsp shaoxing wine

tbsp potato starch

salt

chicken bouillon powder

pepper (to taste)

oyster sauce

potato starch

tsp salt

Soak the dehydrated mushrooms in water. You can soak them in cold water overnight or in hot water for 20 minutes.

Wash the rice grains and drip dry in a colander to make sure they’re clean. Drizzle some oil over the rice and mix in well for additional flavour. Try to do this the night before to have the grains as dry as possible.

When you’re ready to begin cooking, squeeze the water out of the mushrooms. Keep the mushroom liquid.

Remove the stem off the mushrooms (I find scissors the easiest tool to use for this) then slice the stemless mushrooms.

Cut the chicken up into pieces. You’re after the size of roughly two large grapes.

Optional: remove the fat off the chicken and keep it aside to make lard for the rice.

Marinate the chicken and mushrooms separately for a minimum of 20 minutes.

Heat up a wok or pan and dry roast the rice grains for a few minutes.

Throw in some of the chopped garlic to further infuse with the grains.

Pour the roasted rice and garlic into a rice cooker.

Add 3 cups of water and 1/2 cup mushroom water. You can substitute the water for chicken and pork stock if you have it on hand.

Close the lid and let your rice cooker work its magic!

In a wok, add cooking oil and brown half the ginger and garlic. Throw in the mushrooms and stir them for a few minutes.

Move the cooked mushrooms in a bowl.

Pour some oil into the wok and brown the remaining garlic and ginger. Add the chicken in and cook until the outside is seared. Cook it completely if you&#x27;d prefer.

Optional: make the lard by adding the chicken fat into a small pot. Turn the heat up and let it slowly cook until the oil has released and the fat has browned. 

Check on the rice. When there is no liquid above the grains anymore, push the Chinese sausages into the rice.

Add the fried onions and lard to the rice.

Layer the mushrooms and chicken on top of the rice. Close the lid and let it continue to slowly cook for another 30 minutes.

At the 15 minute mark, dig out the Chinese sausages and slice them thinly. Add them back into the rice cooker.

Add the spring and fried onions as a garnish then stir to mix in evenly. Stir the rice so that the grains are evenly coated with sauce.

Enjoy your meal!

Honey Chilli Chicken is a Chinese takeaway recipe that your whole family will love. Best served with egg fried rice. 

Honey Chilli Chicken

(¼ cup) self-raising flour

(½ cup) cornstarch

(¼ tsp) salt

(¼ tsp) sugar

2.5 milliliters (½ tsp) Chinese Five Spice powder

water

chicken breasts, thinly sliced

red chilli,

ginger root, grated

lemon, juiced

milliliters (1 tbsp) sweet chilli sauce

milliliters (1 tbsp) soy sauce

milliliters (2 tbsp) honey

spring onions,

milliliters (2 tsp) sesame seeds

Heat enough oil in a wok to be able to submerge the chicken pieces.

Mix all the batter ingredients in a large bowl. 

Test the temperature of the oil by dropping a small amount of batter into the wok. If it immediately floats to the top and starts sizzling, it’s ready.

Dredge the chicken in the batter and fry it in batches for 6 to 8 minutes or until golden brown,. 

Remove the cooked chicken with a slotted spoon and drain on paper towels.

Heat the fresh oil in the wok and gently fry the ginger and chilli for two minutes.

Add the lemon juice, sweet chilli sauce, soy sauce and honey. Let the mixture reach a slow bubble point.

Make a slurry, by adding the water and cornstarch to a cup and mixing until all the lumps have gone. 

Turn up the heat, pour the slurry into the wok and stir vigorously. At first the sauce will be cloudy but after a minute or so, everything will come together and the sauce’s colour will return. 

Tip in the chicken pieces and stir until everything is covered.

Serve with plain white rice, topped with spring onions and sesame seeds. Enjoy!

My kids just love this recipe and its so easy to make in just a few steps!

I doubled up on the sauce but it was absolutely lovely!

My family absolutely loved this recipe, especially the sauce. Thanks so much!

Chinese Chicken Stew with Potatoes

1.5-2 lbs chicken drumstick (about 6 chicken drumsticks

sea salt

¼ tsp white pepper powder

garlic (with

scallion

star anise

bay leaf

1.5 inch cinnamon stick (or a pinch of cinnamon powder)

tbsp Shaoxing wine

½ tbsp dark soy sauce

tbsp sugar

potato

chili oil

Toss chicken drumstick with salt and white pepper powder and let it sit for 15 minutes in room temperature.  If you have time, it will be even better to do this for a few hours or overnight.

Marinate the Chicken

Heat vegetable oil in a Dutch oven over medium low heat  (I use a 4 qt one), add ginger, garlic, scallion, star anise, bay leaves and cinnamon stick.  Cook and stir until aromatic and the scallions begin to brown, about 1-2 minutes.

Adjust the heat to medium, add in chicken and cook for 1 minute before flipping and cooking another minute.

Add Shaoxing wine, soy sauce, dark soy sauce, oyster sauce and tomato paste.  Stir and cook for about 30 seconds.

Add water, cover and pot and bring it to a boil before turning the heat down to low and maintaining a gentle boil for 30 minutes.

Submerge the potatoes in the stew and cook for another 20 minutes or until the potatoes are soft.

Make the Stew

When the stew is almost done, cook noodles according to the instruction on the package.

Add noodles, chicken, potatoes and broth in a bowl, drizzle some chili oil if using, top with some chopped scallion and enjoy!

Assemble

Simple, delicious and refreshing -- my Shandong Chicken recipe, served with a sweet and tangy savory sauce, is the perfect addition to your meal on a hot day! With my simplified version, you can easily make this classic dish at home.

Shandong Chicken (Chinese Chicken and Cucumber Cold Dish)

chicken leg (or bone-in chicken thigh, drumstick

Sichuan peppercorn

tsp rice cooking wine (mijiu) (or Shoaxing wine)

tbsp broth from steaming chicken

garlic (minced,

tbsp rice vinegar

tsp black vinegar (optional)

tsp sesame oil

mini cucumber (or 1 English cucumber)

chopped cilantro (optional)

chili oil (optional)

Coat both sides of the chicken with soy sauce before placing it skin side down and marinating for 30 minutes.  This step is mainly for getting color on the chicken to mimic the result of braising chicken. You can do this a few hours ahead or overnight.

Heat vegetable oil in a skillet over medium heat until the oil is hot, pat dry the chicken before placing the chicken in the skillet with the skin side down.  Cook for about 3 minutes or until the skin becomes golden brown.  Flip the chicken and cook for another 1-2 minutes.

Transfer chicken into a dish or tray with skin side down, top with Sichuan peppercorn, rice cooking wine, ginger, scallion and steam for 30-35 minutes over medium heat or until it&#39;s cooked through.

Prepare the Chicken

Trim the two ends of the cucumbers before cutting into 2&quot; (5 cm) sections.  Gently smash each section with the flat side of your knife just to break them open.  Cut each section in half lengthwise and place them on a serving plate.

Drain the broth from steaming the chicken and set aside 4 tbsp of the broth. In a small bowl mix the broth with soy sauce, rice vinegar, black vinegar, sugar, minced garlic and sesame oil.  Drizzle a bit over the cucumber.

Prepare Cucumber and Dressing

Once the chicken is cool enough to handle, discard Sichuan peppercorn, ginger and scallion, break pieces of chicken off from the bone and place it on top of the cucumber. Top with scallion slices (and other optional toppings if using) and drizzle with the dressing.

You can serve this dish right away or let it chill in the fridge for about half an hour before serving.

Assemble the Dish

Easy healthy Sticky Chinese Lemon Chicken with a sticky lemon honey and garlic sauce is a tasty, better than takeout 30 minute meal!

Top 12 chinese chicken recipe recipes from across the web

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

Top Tags

Szechuan Chicken

Szechuan chicken

Instant Pot General Tso's Chicken

Rice Cooker Chicken and Mushroom Ri...

Honey Chilli Chicken

Chinese Chicken Stew with Potatoes

Shandong Chicken (Chinese Chicken a...

Sticky Chinese Lemon Chicken

Hunan Chicken

Sweet and Sour Chicken

Chinese Drunken Soy Chicken

Honey and ginger chicken

Top 12 chinese chicken recipe recipes from across the web

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

Top Tags

Szechuan Chicken

Szechuan chicken

Instant Pot General Tso's Chicken

Rice Cooker Chicken and Mushroom Ri...

Honey Chilli Chicken

Chinese Chicken Stew with Potatoes

Shandong Chicken (Chinese Chicken a...

Sticky Chinese Lemon Chicken

Hunan Chicken

Sweet and Sour Chicken

Chinese Drunken Soy Chicken

Honey and ginger chicken

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