SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CHINESE CHILLI CHICKEN
This is one of our favorite quick and easy stir fry chicken dishes with a slight kick, lots of flavor too. It's about a medium spice.You can easily adjust the heat to your taste. I use boneless thigh fillet because I find the breast is a little dry in this.
Provided by Marlitt
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Slice the chicken.
- Roughly chop the onion and pepper.
- Grate or finely chop the garlic.
- Cut the chilli in half, discard the seed and finely chop.
- Heat the oil in a wok or a large deep frying pan.
- Add the chicken, onion, peppers, chilli, garlic, and ginger.
- Fry for about 5 minutes on high heat.
- Add the remaining ingredients to the pan and continue cooking about 10-15 minutes until most of the liquid has evaporated and the chicken has cooked through.
- Serve with rice or Chinese noodles.
CHILLI CHICKEN - CHINESE STYLE
Prep time includes marination time. A permanent item on the table when the flavor is Chinese! It freezes well, although there's never ever left to do so! Also, as a variation, I often follow the recipe till the marination and frying, while omitting the rest, and serve them as chicken fritters for snacks. Goes very well with drinks too!
Provided by Honeybeee
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Make a batter with the'Marinade' ingredients.
- Put chicken pieces into it and mix well.
- Set aside for 1/2 hour.
- Heat oil, about 2 inches deep, in a wok/frypan.
- Fry chicken pieces, in batches of 6-8 pieces, till cooked through (approx 7-8 mins for each batch).
- Drain fried chicken on a paper towel.
- When all the chicken pieces are fried, remove oil from the pan, letting about 2 tablespoons remain in it.
- In a small bowl mix together cornstarch and water.
- Put back the wok on fire and heat the 2 tblsps of oil.
- Add green chillies, garlic, green pepper and shallot and stir fry for 30 secsonds.
- Pour in soya sauce and vinegar; give it two three quick whisks and immediately add the cornstarch-water mixture.
- The sauce will thicken; if you find it too thick, add some more water.
- When the bubbles appear, add the fried chicken pieces.
- Add salt and a pinch of MSG (if using).
- Stir fry chicken for 2 minutes and remove from fire.
- Serve hot with chinese fried rice/plain rice or noodles.
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ASIAN CHILLI CHICKEN | RECIPETIN EATS
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5/5 (73)Category MainCuisine Asian, Modern AsianCalories 287 per serving
- 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.
- Sesame oil: Allow the skillet to cool a bit then return to the stove on medium. Add sesame oil and heat.
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5/5 (1)Calories 289 per servingCategory Dinner, Main Course
- In a bowl take boneless skinless chicken breasts cut into small chunks. Add flour, Salt, and Pepper. Coat chicken pieces using a spoon. Make sure each chicken piece is evenly coated.
- In the Same pan, add chopped Ginger, minced Garlic, and Red Chilli Flakes. Cook for at least 30-seconds or until the garlic turns aromatic.
EASY CHINESE CHILLI CHICKEN DRY - MY FOOD STORY
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- In a large bowl mix together all the ingredients listed under marinade (flour, cornflour, ginger garlic paste, soy sauce, chilli sauce, chilli powder, pepper powder and egg) and add chicken. Set aside for 15 minutes to an hour.
- Heat oil for deep frying in a deep pan or kadhai to the depth of 3/4 inches. Once the oil is hot enough (approx 350 F), start adding the chicken pieces and deep fry for 5-8 minutes, turning once or twice till golden brown on both sides. Take the chicken pieces out on a tray lined with tissue to absorb any extra oil and set aside.
- In the meanwhile, whisk together all the ingredients for the sauce (soy sauce, chilli sauce, tomato ketchup, chilli powder and vinegar) with 1/4 cup water and set aside.
- In another wok or kadhai, heat one and a half tablespoons oil and add green chillies, ginger and garlic. Saute for a minute or so and add the cubed onions. Stir fry on high heat for 2-3 minutes and add the capsicum and fried chicken. Toss together and cook for 2 minutes. This helps the chicken take on the smoky flavor from the capsicum.
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- Cut the chicken into ½-inch sized cubes, then coat them in the potato starch and dust off any excess starch. Heat all but a tablespoon of the oil in a wok or large frying pan over medium-high heat, and carefully add the chicken and fry until golden brown (fry in batches if needed). Remove the chicken and carefully strain the oil into a heatproof jar through a mesh strainer or cheesecloth, to reserve the oil for future use.
- Using the same pan, add the remaining tablespoon of oil and heat over medium-high heat. Add the onions, chilis and the garlic and stir-fry until fragrant, then add the chicken back to the pan.
- (*If using the pre-made Yueh Tung Hakka Chili Chicken sauce (see headnote), add the sauce and stir-fry well to coat the chicken and to heat the sauce, garnish with the reserved chilies and serve with rice. Otherwise, continue with the recipe.)
- Add the cooking wine and stir to deglaze the pan. Then add the light and dark soy sauce, chili sauce and salt, and stir-fry until the chicken is well coated with all of the ingredients. Add the cup of water and when the mixture comes to a light simmer, add in the slurry (make sure that the slurry is well-mixed first to avoid any lumps), stirring the bottom of the mixture as it’s poured in so that it doesn’t coagulate. Stir fry for a minute more, then serve, garnished with the reserved chillies (if using), and rice.
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