Spicy Asian Chicken Recipes

Steps:

• Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
• Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
• Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
• Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
• When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
• Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.

Steps:

• Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
• In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
• Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
• Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
• Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
• Garnish with chopped scallions.
• Nutrition Calories: 2870 Fat: 303 grams Carbs: 29 grams Fiber: 11 grams Sugars: 9 grams Protein: 26 grams
• Enjoy!

Steps:

• Cook the rice according to the package directions.
• In a large bowl, beat the egg. Place the cornstarch in another large bowl.
• Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess. Transfer to a plate.
• Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden (3 to 5 minutes). Transfer to a plate.
• Heat the remaining 1 tablespoon of oil in the skillet over medium heat.
• Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften (2 to 3 minutes).
• Add the soy sauce, vinegar, sugar and water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken (2 to 3 minutes).
• Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through (about 2 minutes). Add the sesame oil and scallions.
• Serve over the rice and sprinkle with the peanuts.

Steps:

• Prepare the lollipops: With a knife or kitchen shears, cut the skin and tendons around the bottom (the narrow end) of each drummette. Use a paring knife to scrape the meat from to bottom toward the top of the bone to form a lollipop shape; make sure the bone is scraped completely clean.
• Make the brine: To a saucepan, add 1 1/2 cups water and the vinegar, honey, salt, soy sauce, peppercorns, pepper flakes, garlic, star anise, bay leaf and ginger. Bring to a simmer over medium-high heat, stirring occasionally. Pour the brine into a large bowl and add 1 1/2 cups ice to cool it down quickly. Add the chicken lollipops to the brine, cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 hour. Remove the chicken and pat dry.
• Preheat the oven to 350 degrees F.
• Prepare the dry rub: In a large bowl, combine the five-spice powder, garlic, ginger, mustard, paprika, salt and cayenne. Mix well to blend. Set aside 1 tablespoon of the rub for later use in sauce, then add the chicken and coat thoroughly with the rub.
• Arrange the chicken on a baking sheet, transfer to the oven and cook for 20 to 25 minutes, or until the skin begins to turn golden. (This helps render some of the fat, so the drummettes fry up nice and crispy.) Remove from oven and set aside.
• While the drummettes are cooking, prepare the sauce: To a medium saute pan, add the sweet soy sauce, vinegar, fish sauce, honey, pepper flakes and 2 tablespoons water. Bring to a simmer over medium heat; cook until the sauce has reduced by a third or so, about 10 minutes. Stir in the reserved tablespoon of the dry rub and keep warm while you fry the wings.
• Fill a large, heavy pot with 2 to 3 inches of oil, and heat to 350 degrees F over medium-high heat. Working in batches, fry the chicken wings in the oil until brown and crispy, 6 to 7 minutes. With a spider or slotted spoon, remove the fried chicken to a large mixing bowl. Add the sauce to the chicken and toss to coat.
• Transfer the chicken lollipops to a serving platter and garnish with the red pepper, scallions, cilantro and sesame seeds.

Steps:

• Heat 2 T oil in a large saucepan over medium heat.
• Add garlic and jalapeno.
• saute 3 minutes until tender but not brown.
• Add coconut milk, peanut butter, soy sauce, lime juice, sesame oil, ginger, honey and hot pepper sauce.
• Whisk until smooth and bring to a simmer.
• Remove from heat.
• Season with salt and pepper.
• This sauce can be made well in advance, covered and refrigerated.
• Heat remaining 1 T oil in a large skillet over medium high heat.
• Add bell pepper, mushrooms, and green onions.
• Saute 3 minutes.
• Add chicken and saute until cooked through,about 3 more minutes.
• Add sauce.
• Simmer until heated.
• Cook linguine in a large pot of boiling, salted water until al dente.
• Drain.
• Pour heated sauce over pasta and toss to coat well.
• Divide among plates and serve.

Steps:

• Combine the broth, soy sauce, brown sugar, chili sauce, lime juice and ginger and boil for 5 minutes.
• Meanwhile toss the chicken with the cornstarch until it is completely coated.
• Add the chicken and the shiitakes to the broth and simmer 15 minutes.
• Remove the pan from the heat and stir in the snap peas, red peppers, lime zest and cilantro.
• Let the soup stand 2 to 3 minutes before serving.

Steps:

• Mix all the ingredients in a small bowl (except for the chicken thighs).
• Pour the mix into a ziplock plastic sandwich bag.
• Place one thigh in the bag and coat thouroughly by massaging the mix around the thigh.
• Place the second thigh in the bag withg the first and coat thoroughly.
• Refrigerate chicken in the bag for a minimum of 30 minutes or overnight.
• On a tinfoil covered cookie sheet, bake the chicken for 45 minutes or until no longer pink.
• Alternate microwave instructions: Cook in bag (partially open) in a microwavable dish at 1/2 power for 5 minutes.
• Flip the bag over and cook for 5 minutes at 1/2 power for 5minutes.
• Remove chicken from bag and dish and broil on the top shelf at high setting for 5 minutes.