chinese new year

You've tasted sweet and sour chicken at the takeaway, but you can make it far better at home and it's much healthier! The Hairy Bikers show you how.

Each serving provides 310 kcal, 20g protein, 40g carbohydrates (of which 32g sugars), 7g fat (of which 1g saturates), 4g fibre and 0.9g salt.

Sweet and sour chicken

pineapple

boneless, skinless chicken breasts

sunflower oil

onion,

red pepper, deseeded and chopped

green pepper, deseeded and chopped

tbsp cornflour

spring onions, trimmed and thinly diagonally sliced

300 milliliters/10fl oz fresh pineapple juice

garlic cloves, crushed

grams/1 ounces piece fresh root

tbsp dark soy sauce

tbsp white wine vinegar

tbsp soft light brown sugar

tbsp tomato ketchup

dried chilli flakes

black pepper

Crispy Sesame Chicken with a Sticky Asian Sauce - tastier than that naughty takeaway and super simple to make. Sweet, salty, crispy, sticky and a little bit spicy - it covers all the bases for one of these meals that everyone polishes off. Its a real family favourite!

Crispy Sesame Chicken with a Sticky Asian Sauce

tbsp Vegetable oil

eggs (lightly beaten)

tbsp cornflour (cornstarch)

tbsp plain (all-purpose) flour

salt

½ tsp pepper

½ tsp garlic salt

paprika

chicken breast

(optional

garlic (peeled and minced)

Chinese rice vinegar (white wine vinegar will work too)

tbsp honey

tbsp sweet chilli sauce

tbsp ketchup

brown sugar

soy sauce

rice

tbsp sesame seeds

spring onions/scallions (chopped)

Heat the oil in a wok or large frying pan until very hot.

Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.

Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.

Add all of the sauce ingredients to the hot wok, stir and bubble on a high heat until the sauce reduces by about a third (should take 2-3 minutes). Add the chicken back in and toss in the sauce to coat. Cook for 1-2 minutes.

Turn off the heat and divide between four bowls. Serve with boiled rice and top with sesame seeds and spring onions.

https://www.youtube.com/watch?v=EEgZ7TbhVtc

This crispy sesame chicken is another one for the fakeaway Asian food lovers. Its Sweet, salty, crispy, sticky and a little bit spicy – it covers all the bases for one of these meals that everyone polishes off. Not a scrap left.

It has been the most popular recipe on our site for the last couple of years!

Full recipe inc hints and tips here: https://www.kitchensanctuary.com/crispy-sesame-chicken-sticky-asian-sauce/

Ingredients:
5 tbsp oil
2 eggs lightly beaten
3 tbsp cornflour/cornstarch
10 tbsp plain/all-purpose flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 chicken breast fillets chopped into bite-size chunks

Sauce: *
1 tbsp sesame oil optional - you can leave out and just sprinkle with plenty of sesame seeds at the end if you prefer
2 cloves garlic peeled and minced
1 tbsp Chinese rice vinegar white wine vinegar will work too
2 tbsp honey
2 tbsp sweet chilli sauce use more or less depending on the brand and how spicy you like it
3 tbsp ketchup
2 tbsp brown sugar
4 tbsp soy sauce

To Serve:
Boiled rice
2 tbsp sesame seeds
Small bunch spring onions/scallions chopped

* Double up the sauce ingredients if you want extra sauce.

#Fakeaway #AsianFood #Recipe

Coating

Coat & Cook The Chicken

Sauce

Serve

This Crispy Sesame Chicken is #1 on our site!

Chicken egg-fried rice is a quick, easy and cheap way to use up leftovers. Perfect for late-night meals or dinner in a hurry.

Each serving provides 702 kcal, 4g protein, 79g carbohydrates (of which 11g sugars), 24g fat (of which 5g saturates), 6g fibre and 3.5g salt.

Chicken egg-fried rice

vegetable oil

egg,

spring onions, sliced

grams/1¾oz frozen peas

pouch microwavable rice

chicken

sesame oil

No better way to ring it in than Beef ‘Chow haw fun’.  This is a winner winner among any crowd, trust me.  They will shovel it back like you wouldn’t believe.  It may be take a few tries to get it perfect but it is well worth it.  Something I ate on weekends growing up!

Beef &#39;Chow Fun&#39; (Beef stir fried rice noodle)

beef flank, sliced

Kikoman Light soy sauce

Sugar

Cornstarch

Sesame oil

Fresh flat rice noodle

Onion,

Bean Sprouts

2-3 Flat slices of ginger 1/8\" wide

Light Kikkoman Soy Sauce

Dark Kikkoman Soy Sauce

sugar

salt,

grapeseed oil

Combine ingredients to coat the slices of beef. 

For the beef marinate

Prepare the seasoning 'slurry' of soy sauces, and sugar in a bowl and set aside. 

Heat up wok on medium, once hot add 1 Tbs of Oil, then fry beef with marinate until pieces are just under done.  Set aside.

Heat more oil in the pan and sauté onions until soft and transclucent. 

Add ginger and bean sprouts and cook until semi soft.  Push them to the side of the wok.  

Secret Step: heat the fresh noodles in the microwave for 1-2 minutes just to get them warm and separated before adding them to the wok. 

Turn the heat to High.  Toss the separated noodles into the wok with the vegetables.  Stir with an upward motion to properly mix all the ingredients.  

Add Seasoning and mix well to distribute colour and taste throughout. 

Taste as you go, if it requires more salty soy flavour add light soy.  Colour can be added by adding more dark soy.  

Re-add the beef that was previously set aside.  Garnish with sliced onion &amp; Serve! 

For the dish

Packed with flavour and meltingly tender beef, try this classic comfort food with steamed rice and greens.

Each serving provides 212kcal, 20g protein,  14g carbohydrate (of which sugars	13g), 8g fat (of which 2.5g saturates), 2g fibre and 2.8g salt.

Slow cooker beef hotpot

onion, chopped

carrots,

beef

fresh root ginger, finely grated

red chilli, shredded (I leave the seeds in)

tbsp light muscovado sugar

tbsp miso paste, optional, but this will add extra depth to the sauce

tbsp light soy sauce

300 milliliters/½ pint beef stock

tsp sesame oil,

spring onions, trimmed then cut into finger-length pieces

beansprouts

In Chinese-American restaurants, spicy yellow mustard often appears on the table as a dipping sauce — but you rarely taste it anywhere else in the meal. Jonathan Wu, the chef at the innovative Chinese-influenced restaurant Fung Tu in New York, decided to take that flavor and run with it. The two kinds of mustard (along with cayenne) makes these almost as spicy as Buffalo wings, but the heat is balanced by sweetness. To make a prettier plate, sprinkle with whole cilantro leaves and minced scallions.

Spicy Chinese Mustard Chicken Wings

wings,

ginger,

scallions, white and light green parts

garlic

Potato starch or all-purpose flour,

Peanut, canola or another neutral oil, for frying

canola oil

ginger

garlic clove,

scallions

Dijon mustard (not whole grain)

lager beer

brown sugar, more to taste

ketchup

sherry vinegar

Worcestershire sauce

mustard,

cayenne, more to taste

Up to 1 day before cooking, bring about 1 1/2 quarts water to a boil in a saucepan. Add salt, sugar, ginger, scallions and garlic. Stir to dissolve salt and sugar and set aside to cool to room temperature. Place wings in a container or a thick, sealable plastic bag. Add brine, seal and refrigerate for at least 8 hours or up to 24.

Make the sauce: In a saucepan, heat oil over medium heat. When it ripples, add ginger, garlic and scallions and cook until soft but not brown, 1 to 2 minutes. 

Add remaining sauce ingredients and simmer about 30 minutes, until thick but still a bit runny. Turn off heat and let cool slightly. Taste and adjust seasonings, adding more mustard powder, brown sugar and cayenne. Set aside or refrigerate for up to 3 days.

Pour off brine, rinse chicken in cold water and drain well on paper towels. Spread a cup or so of starch in a shallow bowl. Heat the oven to 250 degrees and place a sheet pan inside. 

In a heavy, deep pot or wok, heat 3 to 4 inches oil to 350 degrees. Warm the sauce and transfer half to a large metal bowl.

Working in batches to avoid crowding the pan, dredge wings in starch and shake off any excess. Gently drop into hot oil and fry until golden, crispy and floating in the oil, turning occasionally, about 10 minutes. The skin will blister and crisp but will not get very brown.

When done, lift out wings with a slotted spoon, shaking to remove excess oil, and drop into sauce. Toss and shake until wings are well coated. Lift out and transfer to sheet pan in oven to keep warm. Repeat with remaining wings and sauce, adding more starch to the bowl as needed. Serve immediately.

Dumpling dough is so easy to make and tastes infinitely better. Fill them with your favourite meats, veg or fish for a Sunday treat.

Chinese Potsticker Dumplings

140 grams/5 ounces plain flour,

125 milliliters/4fl oz very hot water

pork mince

75 grams/3 ounces Chinese cabbage

tsp finely chopped ginger

Shaoxing rice wine (or dry sherry if none is available)

½ tbsp dark soy sauce

½ tsp light soy sauce

¼tsp black pepper

1½ tbsp finely chopped spring onions

tsp sesame oil

chicken stock

tbsp groundnut oil

75 milliliters/3fl oz water

tbsp white rice vinegar

tsp chilli oil

Chinese potsticker dumplings

Congee is regarded as the ultimate Chinese comfort food, according to the author Fuchsia Dunlop. This recipe for ji zhou or chicken congee, from her book on Jiangnan regional cuisine, is dead simple and satisfying. Serve it with <a href="http://cooking.nytimes.com/recipes/1018094-hainanese-chicken-with-rice">chicken</a> and soy sauce for a late-night Shanghai-style snack.

Chicken Congee

sushi rice

Salt

Soy sauce,

spring onions

Sesame oil,

Put the rice in a pot with the chicken stock and bring to boil. Give the rice a good stir, scraping the bottom of the pan to prevent sticking, then lower the heat and half-cover the pan. Simmer gently for 1 1/2 to 2 hours, stirring every 15 minutes, until the grains have burst open and you have a thick congee. Keep an eye on the pot to make sure the rice doesn’t stick to the bottom. Toward the end of cooking, when the stock has become integrated with the rice and is the consistency of oatmeal, season lightly with salt to taste.

Serve the congee with a sprinkling of soy sauce, spring onion and ginger and a few drops of sesame oil to taste.

If you want some banging chilli flavours, try these crisp coated cauliflower florets with a creamy spicy sauce for an irresistible starter, side dish or light meal.

Bang Bang Cauliflower

70 grams/2½oz panko breadcrumbs

sea salt flakes

tsp black pepper

garlic powder

cauliflower,

100 milliliters/3½fl oz oat milk

milliliters/4fl oz sriracha mayonnaise (vegan if required, see recipe tips)

maple syrup or agave nectar

red chilli, finely sliced (optional)

spring onions, finely sliced

Bang bang cauliflower

Change up from chicken with Mike Robinson's quick and easy 5-spice Chinese duck and noodles. It couldn't be simpler. 

Chinese 5-Spice Duck With Noodles

duck breasts

five-spice powder

tbsp clear honey

egg noodles egg noodles.

lime juice

sesame oil,

salt and black pepper

1–2 tbsp sesame seeds,

Chinese 5-spice duck with noodles

This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color.

Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting. To season, heat the wok on high, turn off the flame and use a paper towel to wipe the interior with vegetable oil. Repeat if necessary. A deep frying pan with high sides will work for this recipe if you don't have a wok.

Shanghai Stir-Fried Chunky Noodles

Shaoxing wine

cornstarch

noodles noodles

green baby bok choy spinach

Salt and ground white pepper

Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.

In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.

Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.

In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.

Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.

Dissolve yeast in warm water, add flour and work into a dough. Set aside to rest for approx. 2 hrs.

Steamed pork buns

pork

flour

water

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