fakeaway

Homemade crispy sweet and sour chicken with a better-than-takeout sauce made from store cupboard ingredients! Ready in 25 minutes.

Sweet and Sour Chicken

vegetable oil

eggs lightly beaten

tbsp cornflour (cornstarch)

(90 grams) plain (all-purpose) flour

salt

½ tsp pepper

½ tsp garlic salt

paprika

chicken breast

onion

red pepper

green pepper

garlic

tsp minced ginger

(150 milliliters) tomato ketchup

tbsp malt vinegar

dark brown muscovado sugar

17 oz (475 grams)

rice

sesame seeds

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.

Whilst the chicken is cooking, you can start on your sauce.

Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat and add in the onions. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.

Add the peppers and cook for a further minute.

Add in the garlic and ginger and cook for another minute. Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juicand stir. Bring to the boil, and then turn down the heat and let it bubble (stirring every so ofteuntil slightly thickened.

Transfer the cooked crispy chicken to the pan with the sauce and toss to coat.

Serve with boiled or fried rice and a sprinkling of sesame seeds.

https://www.youtube.com/watch?v=fHfOW3f4eSM

My Sweet and Sour Chicken Recipe super tasty.

I show you how to make the perfect crispy chicken and how to make sweet and sour sauce so tasty that you will want to make a double batch - thats what we did  ;)

The Full Sweet and Sour Chicken Recipe is available on our site: https://www.kitchensanctuary.com/sweet-and-sour-chicken/

Ingredients:
Crispy Fried Chicken:
• 5 tbsp vegetable 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
Sweet and Sour Sauce:
• 1 tbsp vegetable oil
• 1 large onion peeled and chopped into large chunks
• 1 red pepper chopped into 1 inch pieces
• 1 green pepper chopped into 1 inch pieces
• 2 cloves of garlic peeled and chopped/crushed
• 1 tsp minced ginger
• 9 tbsp tomato ketchup (check it's a gluten free version if you're gluten intolerant)
• 2 tbsp malt vinegar (replace with cider vinegar for gluten free)
• 6 tbsp dark brown muscovado sugar
• 475 g can of pineapple chunks in juice
To Serve:
• Boiled or fried rice
• 1 tsp sesame seeds

#recipes #takeaway #chinesefood

Sweet and Sour Chicken - BETTER THAN TAKEOUT!

Chicken stock and tandoori paste take this Indian favourite to healthy heights. Sweet potato, chickpeas and beans bulk it out, ginger and cashews up the flavour ante. Cooking this recipe and planning out your healthy meals can help you on your weight loss journey.

Butter chicken and vegetables

0.333 cup(s) Raw cashews (50 grams)

tsp Vegetable oil

500 g Skinless chicken breast

tbs Tandoori paste

ginger

Tomato(es)

0.5 cup(s) Chicken stock (125 milliliters)

400 g Orange sweet potato (kumara) peeled, thinly sliced

g Green beans

0.333 cup(s) 99% fat-free plain natural yoghurt (80 grams)

Image of Butter chicken and vegetables

Place cashews in a food processor. Process until finely ground.

Heat half the oil in a large saucepan over medium-high heat. Cook chicken, turning, in batches, for 3–5 minutes or until browned. Transfer to a plate.

Heat remaining oil in pan. Add onion and cook, stirring, for 5 minutes or until softened. Add tandoori paste and ginger and cook, stirring, for 1 minute or until fragrant. Return chicken to pan with tomatoes, stock, sweet potato and ground cashews and bring to the boil. Reduce heat and simmer, covered, for 20–25 minutes or until sweet potato is tender. Add chickpeas and beans for last 10 minutes of cooking. 

Stir yoghurt into butter chicken. Serve. 

This Peri Peri Chicken is juicy, spicy and so flavourful! I&#x27;ll show you how to make Peri Peri sauce from scratch too (better than Nandos!).

Peri Peri Chicken with Homemade Peri Peri Sauce

red peppers

onions

(120 milliliters) vegetable oil, divided

tsp smoked paprika

cayenne pepper

½ tsp salt

garlic (peeled)

red serrano chillies (deseeded

African birds eye chillies

tsp white pepper

lemon

rosemary

tbsp red wine vinegar

chicken (1.4kg-1.6kg

½ tsp black pepper

Preheat the oven to 180C/350F.

Place the peppers and red onion on a baking tray. Drizzle on 2 tbsp of the vegetable oil. Sprinkle on the paprika, smoked paprika, cayenne pepper and 1 tsp of the salt and toss together.

Place in the oven for 20 minutes.

Add the garlic and serrano chillies and toss together again, then place in the oven for a further 10 minutes.

Remove from the oven and transfer to a blender (make sure you pour in all the juices from the tray). Add the dried chillies, white pepper, lemon zest and juice and the dried rosemary. Blend until smooth.

Add the remaining vegetable oil and the red wine vinegar and blend again.

Now it&#x27;s time to spatchcock the chicken. Place chicken breast-side down on a sturdy chopping board, with the legs towards you.

Using heavy-duty scissors or poultry shears, cut along both sides of the backbone. It&#x27;s a little fiddly, as you have to cut through each of the rib bones as you go. So it&#x27;s better to go slowly, rather than trying to cut through multiple ribs at once.

Once you&#x27;ve cut through both sides of the backbone, discard the bone (or save it to make stock). Turn the chicken over and press down with both hands on the breast bone to flatten the chicken.

Place the spatch-cocked chicken on a baking tray and pour over one third of the sauce. Sprinkle with the remaining ½ tsp salt and the black pepper.

Place in the oven (still at 180C/350F) for 45 minutes.

After 45 minutes, baste the chicken and spoon over 2 more tablespoons of the sauce. Place back in the oven for a further 10-15 minutes until the chicken is cooked through.

Remove from the oven and allow to rest for 10 minutes.

Serve with the remaining sauce.

The best Korean Fried Chicken - Crispy buttermilk fried chicken smothered in a spicy, sticky Korean Gochujang sauce. INSANELY good!

Korean Fried Chicken

chicken breasts

(240 milliliters) buttermilk

tsp salt

tsp garlic salt

(180 grams) plain (all-purpose) flour

tsp black pepper

½ tsp celery salt

thyme

tsp baking powder

tsp chilli flakes

tbsp gochujang paste

tbsp honey

tbsp brown sugar

soy sauce

garlic (peeled and minced)

tbsp sesame oil

½ tsp chilli flakes ((red pepper flakes))

Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour (up to over night)

Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cup) of oil.

Mix together the crispy coating ingredients in a small bowl.

Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.

Once the oil is hot enough, add in 5 or 6 of the chicken tenders. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken.

Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.

Place on a tray in the oven to keep warm whilst you cook the rest of the chicken. **If you want to ensure the chicken stays extra crispy whilst in the oven, see my &#039;Top Tips for Success&#039; section in the post.

Meanwhile make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.

Bring to the boil, then simmer for 5 minutes until thickened.

Pour over the crispy chicken and carefully toss together, then top with the spring onions, chilli flakes and sesame seeds before serving.

https://www.youtube.com/watch?v=Xx-1SPv2Bak

The best Korean Fried Chicken - Crispy coated buttermilk fried chicken smothered in a spicy Korean Gochujang sauce. 

One thing that I absolutely love as a recipe creator, is when I put a plate of food down in front of people, and the conversation stops the moment the first bite is taken. Just quiet, wide-eyed, satisfied munching, with the occasional 'Mmmmm' and 'oh my god, it's so good' until it's all gone.

That moment when everyone wants to focus all of their senses on what they're eating, and nothing else matters.

That's what happens with this Korean Fried Chicken Recipe.

Full recipe here: https://www.kitchensanctuary.com/korean-fried-chicken/

Ingredients:

Chicken and marinade:
4 chicken breasts - sliced into long thick strips
1 cup (240ml) buttermilk
1/2 tsp salt
1/4 tsp white pepper
1/4 tsp garlic salt
Crispy Coating:
1 1/2 cups (180g) plain (all-purpose) flour
1 tsp salt
1 tsp ground black pepper
1/2 tsp garlic salt
½ tsp celery salt
1 tsp dried thyme
1 tsp paprika
1 tsp baking powder
1 tsp chilli flakes
vegetable oil for deep frying - (at least 1 litre/four cups)

Korean Gochujang Sauce:
2 tbsp gochujang paste
2 tbsp honey
4 tbsp brown sugar
4 tbsp soy sauce
2 cloves garlic - peeled and minced
2 tsp minced ginger
1 tbsp vegetable oil
1 tbsp sesame oil

To Serve:
3 spring onions - sliced into thin strips
1 tsp sesame seeds
½ tsp chilli flakes - (red pepper flakes)

#KoreanFood #CookingShow #Recipe

Korean Fried Chicken with Gochujang Sauce 👈 This stuff is INSANELY good!

A rich, fragrant and relatively hot curry, chicken madras is easy to make at home in one pan. A great Friday night curry!

Chicken Madras

ghee oil

cinnamon

curry powder (* see note 1)

¼ tsp ground fenugreek (* see note 2)

tamarind paste

oz (400 milliliters) passata

tomato puree ((paste))

oz (200 milliliters) coconut milk (full fat)

coriander

red chilli

Add the onion, garlic and ginger to a mini food processor and blend to a paste. Add a splash of oil to loosen if needed.

Heat the ghee (or oil) in a large frying pan over a high heat. Add the onion mixture and fry for 3-4 minutes, stirring occasionally, until starting to brown at the edges.

Add the chicken and cook for 2-3 minutes, stirring often, until sealed.

Turn the heat down to medium and add the cinnamon, madras curry powder, paprika, ground fenugreek, tamarind paste, salt and pepper. Cook for 1 minute, stirring constantly.

Add in the passata and tomato puree and bring to the boil.

Add the coconut milk. Stir and bring to the boil, then simmer for 10 minutes.

Serve with fresh coriander, sliced chillies, red onion and boiled rice.

A rich, fragrant and relatively hot curry, chicken madras is easy to make at home in one pan. Blending the onion gives the sauce a thick and sumptuous texture. A great Friday night curry!

Printable Recipe available on our site: https://www.kitchensanctuary.com/chicken-madras/

Ingredients for the Chicken Madras:
1 onion peeled and roughly chopped
2 cloves garlic peeled
2 tsp minced ginger
3 tbsp ghee or vegetable oil
3 chicken breasts chopped into bitesize chunks (this is about 525g or 18.5oz)
½ tsp ground cinnamon
3 tbsp madras hot curry powder
1 1/2 tsp paprika
¼ tsp ground fenugreek
½ tsp tamarind paste
3/4 tsp salt
1/2 tsp black pepper
14 oz (400ml) passata
2 tbsp tomato puree (paste)
7 oz (200ml) coconut milk (full fat)

To serve:
Small bunch of fresh coriander
Boiled rice

#Curry #Takeout #Recipes

Chicken Madras | A Homemade Spicy Curry

Pulled Duck with Sririacha plum sauce - The easiest way to make, slow-cooked, fall apart duck with crispy skin.

Pulled Duck with Plum Sriracha Sauce

duck (approx. 2.4kg in weight. Innards removed.)

garlic (minced)

plums

tbsp dark soy sauce

Chinese rice vinegar

tbsp sriracha

Preheat the oven to 150C/300F. Take a large roasting tin and place a wire rack inside.

Pat the duck down with some kitchen paper to ensure the skin is dry.

Score the skin of the duck in a criss-cross pattern (breast side) with a sharp knife. Be sure not to pierce the flesh.

Place the duck - breast side up - on the rack in the roasting tin.

Season with salt and pepper, and place in the oven for 3 hours 30 minutes. Turn the duck over every hour (I use a clean kitchen towel in each hand to turn the duck over).

Whilst the duck is in the oven, make the plum sriracha sauce.

Heat the oil in a medium sized sauce pan.

Add the onion and cook on low-medium for 5 mins - until the onion is soft. Give it a stir every minute or so.

Add in the ginger and garlic and cook for a further minute.

Add in the rest of the ingredients, turn up the heat and bring to a gentle bubble. Turn the heat back down to medium and allow everything to bubble gently for 20 minutes. Give it a stir every so often.

After 20 minutes, turn off the heat and blend the mixture in the pan using a hand blender. I like to give it just a few pulses so the sauce still has some texture. Leave to one side.

After the duck has cooked for 3 hours 50 minutes, take it out of the oven and turn the oven temperature up to 190C/375F.

Turn the duck so that it&#x27;s breast-side-up again and brush 2 tbsps of the plum sriracha sauce all over the top of the duck (including the legs).

Place back in the oven for 10 minutes until the glaze has gone dark brown and caramelised.

Take the duck out of the oven. Leave to rest for 10 minutes, then place on a large plate and shred all the meat using two forks.

Serve immediately with some of the plum sriracha sauce. I also like to serve it will some rice and greens.

This Crispy Duck with homemade spicy plum sauce is so easy to cook, and so tasty, you'll wonder why you don't cook duck more often!

Full printable recipe here: https://www.kitchensanctuary.com/easy-homemade-crispy-duck/ 

Ingredients:
Crispy Duck:
1 duck approx. 2.4kg in weight. Innards removed.
1/2 tsp salt
1/2 tsp freshly ground black pepper

Spicy plum Sauce:
1 tbsp vegetable oil
1 red onion peeled and chopped
1 thumb-sized piece of ginger peeled and chopped finely
4 cloves garlic peeled and chopped/crushed
600 g ripe plums de-stoned and cut into small (1 cm pieces) - no need to take the skin off
6 tbsp dark soy sauce
4 tbsp honey
1 tbsp Chinese rice vinegar (if you don't have any you can use white wine vinegar)
4 tbsp Sriracha

#recipe #fakeaway #betterthantakeout

Easy Homemade Crispy Duck & Pancakes | Perfect for Chinese New Year!

Gua Bao - fluffy Bao buns stuffed with tender sticky pork belly. I&#x27;ll show you how to make it from scratch, in my step-by-step recipe.

Gua Bao

(450 grams) plain (all purpose) flour

tbsp caster sugar

(equivalent yeast

whole milk

+ 2tbsp (210 ml altogether) warm water

unsalted butter (very soft)

olive oil

pork

(1 Litre) hot chicken/veg stock

tbsp minced ginger

garlic (peeled and chopped in half)

tbsp rice wine

salt and pepper

red chilli (finely chopped)

brown sugar

lemon grass paste

Small bunch coriander (cilantro) (roughly torn)

red chillies

cashew nuts (chopped)

Start by making the bao buns.

Place the flour, sugar, salt and yeast in a bowl and mix together.

Add the milk, warm water and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.

Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea toweand leave to prove until doubled in size - about 90 minutes - 2 hours).

Meanwhile, start on the pork belly. Add all the slow cooked pork belly ingredients to a pan (not the glaze ingredientI use a cast iron casserole pan. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours. Then turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).

After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split into 10 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using a rolling pin – approx. 12cm x 8cm.

Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold). Remove the chopstick.

Prepare two oven trays by lining each with a piece of baking parchment. Place the buns on the trays - still on the the baking parchment - as this will help you to move them later. Cover each tray with clingfilm or a carrier bag* (see note 1) and leave to prove for a further hour, until puffed up.

Put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchmenand steam for 15 minutes. I use this pan - placing two buns in each layer.

Whilst the bao buns are steaming, you can continue to cook the pork belly. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.

Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky - about 6-7 minutes. Turn off the heat and transfer to a warm bowl until you're ready to assemble the gua bao.

Once the buns are cooked, open them up and stuff them with sticky pork belly, coriander (cilantro), slices of red chillies, and strips of spring onions. Sprinkle on sesame seeds and chopped cashews.

A quick recipe for takeaway-style egg fried rice with loads of flavour! Great for serving up as part of a homemade Chinese fakeaway.

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