Recipes

[katkitty]

Lemon Chicken

2 1/2lbs boneless-skinless chicken breasts (cut into 1” cubes)
Marinade-
2 tablespoons soy sauce
½ teaspoon salt
Batter-
2 large eggs
¼ cup cornstarch
½ teaspoon baking powder
1 pinch white pepper
oil (for frying)

Sauce-

1/3 cup sugar
1 cup chicken broth
1 ½ tablespoons cornstarch
2 tablespoons lemon juice
¾ teaspoon salt
3 slices of lemon (peeled)
2 tablespoons oil
yellow food coloring (optional)

Place cut chicken breast pieces into a bowl and mix with 2 tablespoons of soy sauce and ½ teaspoon of salt. Cover and marinate in the refrigerator for 30 minutes.

To make the batter – beat 2 large eggs with ¼ cup of cornstarch, a pinch of white pepper and baking powder. Coat the chicken with the batter. Heat deep fryer to 350 degrees and deep-fry in batches until
chicken is fully cooked. Drain on paper towels and set aside. You can also cook the chicken using a wok if you don’t have a deep fryer.

Sauce

Combine 1/3 cup of sugar, 2 tablespoons cornstarch, 1 cup chicken broth, 2 tablespoons lemon juice,
and ¾ teaspoon salt (if using food coloring you can add it now). Mix until well combined and add 3 slices of lemon to the sauce mixture.

Heat 2 tablespoons of oil in your wok and stir in the lemon sauce mixture and heat until well mixed and sauce becomes clear. Remove lemon slices and pour the sauce over the chicken and mix.

http://blogchef.net/chinese-lemon-chicken-recipe/

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Orange Chicken

2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.

Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper
flakes and garnish with green onions.

http://blogchef.net/orange-chicken-recipe/

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Sesame Chicken

2 large boneless skinless chicken breasts
2 tablespoons raw sesame seeds
2 green onions (sliced)
Marinade-1 teaspoon chicken base
¼ teaspoon salt
½ teaspoon sesame oil
ground white pepper (to taste)
¼ teaspoon sugar
1 tablespoon raspberry wine (or any fruity flavored wine)

Batter

½ cup all purpose flour
1 teaspoon baking powder
1 egg (beaten)
½ cup water (or as much as needed to make batter smooth)
3 tablespoons cornstarch
salt (to taste)
1 tablespoon vegetable oil

Sauce-

3 tablespoons honey
2 tablespoons sugar
Salt (to taste)
2 tablespoons ketchup
1 tablespoon white distilled vinegar
a sprinkle of ground black pepper

Cut chicken breasts into 1” chunks and in a glass bowl combine all of the marinade ingredients and mix well. Add the chicken and coat evenly. Cover and marinade for 30 minutes in the refrigerator.

Meanwhile, in separate bowl combine all of the batter ingredients and mix thoroughly. The batter should be thick enough to coat the chicken but thin enough to flow around the pieces. Set aside.

Using a fork or tongs remove the pieces of chicken from the marinade and dip them into the batter to coat evenly (one by one). Deep fry the chicken in batches in your deep fryer for about 10 minutes or
until golden brown. Drain on paper towels. (or you can fry in hot oil at about 325 degrees in your wok for about 3-4 minutes or until golden brown

In your wok combine the sauce ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens.

In the wok or in a serving dish coat chicken with the sauce and
garnish with sliced scallions and sesame seeds.

http://blogchef.net/sesame-chicken-recipe/

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Szechuan Chicken Recipe

2lbs boneless skinless chicken breasts (cut into strips)
½ cup corn starch
oil (for deep frying)

Sauce

2 tablespoons oil
3 tablespoons oyster sauce
6 tablespoons low sodium soy sauce
½ cup low sodium chicken broth
6 red dried chili peppers (or more depending on how spicy you want the
sauce)
1 tablespoon sherry
2 garlic cloves (minced)
¼ teaspoon fresh ginger (minced)
3 green onions (chopped)
¼ cup dry roasted peanuts
2 teaspoons cornstarch
2 teaspoons cold water

In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.

In a bowl combine soy sauce, oyster sauce and chicken broth.

Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry.

Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce.
Stir until the sauce has thickened.

In a serving bowl (or in the wok) toss the chicken bits with the sauce.
Garnish with green onions and peanuts.

http://blogchef.net/szechuan-chicken-recipe/

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Thai Peanut Chicken

1lb boneless skinless chicken breasts (cut into 1” chunks)
3 tablespoons fresh garlic (minced)
1 ½ tablespoons fresh ginger (minced)
oil (for cooking)
¾ cup green onions (chopped)
1 red bell pepper (sliced)
1/3 cup dry roasted peanuts

Sauce-

3 tablespoons soy sauce
2 tablespoons creamy peanut butter
2 teaspoons white wine vinegar
1 teaspoon sesame oil
1 teaspoons brown sugar
¼ teaspoons cayenne pepper (or more to your taste)
¼ cup water

Make the peanut sauce – In a bowl mix soy sauce, peanut butter. Add white wine vinegar, sesame oil, brown sugar and cayenne pepper. Mix well and set aside.

In large skillet heat oil. Add garlic, ginger and chicken. Cook until chicken is no longer pink inside Remove from pan and set aside.

Add a tiny bit more oil to the pan and stir fry red bell peppers and green onions for about 2 minutes or until they have reached desired tenderness. Remove from pan and set aside.

Over medium heat add the peanut sauce mixture to the pan. Heat while stirring constantly. When sauce mixture starts to bubble add ¼ cup of water and mix well to thin it out a bit.

In a large serving dish add chicken, green onions, red bell pepper, and roasted peanuts. Add sauce and mix well.

http://blogchef.net/thai-peanut-chicken-recipe/

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Cashew Chicken Recipe

2lbs boneless skinless chicken breasts (cut into 1” chunks)
2 cups flour
5 teaspoons cornstarch (divided)
2 teaspoons baking soda
3 eggs (beaten)
oil (for frying)

Sauce-

2 cups chicken broth
2 tablespoons oyster sauce
1 tablespoon sugar
2 tablespoons soy sauce
1 teaspoon pepper
1 large green pepper (sliced)
1 large onion (sliced)
2 cups cashews
1/3 cup green onions (chopped)

In a bowl mix flour, baking soda and 1 teaspoon of cornstarch. In another bowl beat the eggs. Dip chicken pieces first then the flour mixture, then in the egg mixture and then again in the flour mixture.

Fry in oil in a wok or in a deep fryer at 350 degrees in batches until golden brown. Drain on paper towels.

Heat a tiny bit of oil in the wok and stir fry green pepper and onions for 2-3 minutes. Remove from wok and set aside.

To make the sauce- in a bowl mix chicken broth, oyster sauce, soy sauce, sugar, pepper, and 4 tablespoons of cornstarch.

Pour sauce into wok and cook over medium heat stirring until well blended and sauce thickens. In a bowl pour sauce over chicken pieces, add green peppers and onions. Mix well and garnish with cashews
and green onions.

http://blogchef.net/cashew-chicken-recipe/

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Sweet and Sour Chicken

6 boneless skinless chicken breasts (cut into 1” cubes)
Flour
4 egg yolks
2 Tablespoons soy sauce
Oil
3 firm tomatoes (cut into 1 inch chunks)
2 onions (cut into 1 inch chunks)
1 green pepper (cut into 1 inch chunks)
1 can pineapple chunks (reserve juice for sauce)

Sweet and Sour Sauce-

½ cup vinegar
1/3 cup sugar
½ teaspoon salt
¼ cup orange juice
¼ cup pineapple juice
¼ cup ketchup
2 tablespoons cornstarch

Mix egg yolks and soy sauce with a bit of water. Roll the chicken in flour, egg, and then flour again. Deep fry the chicken in batches for 2-3 minutes, and drain on paper towels.

Stir fry pepper and onions for about 1 minute so they are still crisp and colored. Remove from pan and set aside.

Make sweet and sour sauce by mixing vinegar, sugar, salt, orange juice, pineapple juice, and ketchup. Bring to a boil and simmer for 10minutes. Mix 2 Tablespoons of cornstarch in 1/8 cup of juice and stir in
until thickened.

Add tomato and pineapple chunks to the sauce and heat thoroughly. Pour mixture gently over chicken. Pour your peppers and onions on and serve. (best served while chicken bits are crispy and vegetables are crunchy still)

http://blogchef.net/sweet-and-sour-chicken-recipe/