Recipes

[katkitty]

We eat a lot of chicken too, so I'll add these from my chicken recipe collection for you to enjoy too!

General Tso’s Chicken

1lb boneless skinless chicken thighs (cut into 1” chunks)
5 dried red chili peppers
3 green onions (sliced)
3 eggs (beaten)
½ cup cornstarch
oil (for frying)

Sauce

1 ½ tablespoons rice vinegar
2 tablespoons rice wine
3 tablespoons sugar
3 tablespoons soy sauce
2 teaspoons cornstarch

In a large mixing bowl combine cornstarch and beaten eggs. Mix well to create a batter. Add chicken bits and coat thoroughly.

To make the sauce

in a small bowl combine rice vinegar, rice wine, soy sauce, sugar and cornstarch. Mix well and set aside.

Heat deep fryer or wok to 375 degrees and deep fried chicken bits in batches. Drain on paper towels.

Add 1-2 tablespoons of oil to your wok. Add dried chili peppers to your wok and stir fry for 30 seconds. Add chicken bits to the wok and stir fry for a couple minutes.

Add sauce mixture to the wok and cook stirring until the sauce becomes thickened and bubbly. Garnish with green onions and serve

http://blogchef.net/general-tsos-chicken-recipe/

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Black Pepper Chicken

1lb boneless skinless chicken breasts (or thighs)
6 tablespoons cornstarch (for dusting)
1 white onion (diced)
1 cup frozen peas and carrots
oil (for frying)

Sauce

¼ cup oyster sauce
1 teaspoon soy sauce
1 teaspoon black pepper
½ teaspoon white pepper
1 teaspoon sake or rice wine

Mix together all of the sauce ingredients in a bowl and set aside.

Cut chicken into ½“cubes and dust chicken pieces with corn starch until fully coated.

Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels.

Heat about 1 tablespoon of oil in the wok and stir fry diced onion for a minute or two.

Add peas and carrots and stir fry for another minute.

Add sauce mixture to the wok and heat until bubbling.

Add chicken stirring to fully coat with the sauce.

Serve with white and/or brown rice.

http://blogchef.net/black-pepper-chicken-recipe/

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Mandarin Chicken

2 boneless skinless chicken breasts
vegetable oil or cooking spray
½ tablespoon sugar
½ teaspoon salt
¼ teaspoon of garlic powder

Mandarin Sauce

2/3 cup sugar
¼ cup soy sauce
1 tablespoon lemon juice
1 teaspoon fresh garlic (minced)
1 teaspoon fresh ginger (minced)
¼ cup water
4 teaspoons cornstarch

Pound chicken breasts with a mallet to an even thickness and season both sides with sugar, salt, and garlic powder.

Grill chicken 4-6 minutes on each side or until no longer pink inside. Remove from grill and cut into
bit sized strips. Set aside.

Combine sugar, soy sauce, lemon juice, garlic and ginger.

Pour into a wok or sauce pan. Heat the mixture until almost at a boil.

Combine cornstarch and water. Once the sauce starts to boil add the cornstarch mixture and stir until thickened.

Slice the grilled chicken

Add grilled chicken to the wok and coat with the sauce.

Simmer until heated thoroughly.

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

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Mushroom Chicken

1lb boneless skinless chicken breasts
cornstarch (for dusting)
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon balsamic vinegar
2 garlic cloves (minced)
1 teaspoon ground ginger
1 package fresh button mushrooms
4 small zucchini

Cut chicken and zucchini into 1” chunks.

Lightly dust chicken with a little bit of corn starch until lightly coated.

Add vegetable and sesame oil to the wok and fry chicken pieces until golden brown. Remove and drain on paper towels.

Add zucchini and mushrooms to the wok and stir fry for a few
minutes.

Add soy sauce, balsamic vinegar, minced fresh garlic, and ground ginger to the wok stirring to coat and stir fry until mushrooms and zucchini are fully cooked.

Return chicken pieces to the wok and coat with sauce, heat thoroughly and serve.

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

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Three Cup Chicken

2 lbs boneless skinless chicken breasts (or thighs)
Cornstarch (for dusting, optional)
1/3 cup sesame oil
1/3 cup soy sauce
1/3 cup rice wine (or sake)
20 garlic cloves (minced)
10 thin slices of fresh ginger
3 tablespoons sugar
1 tablespoons cornstarch
1 tablespoons water
2 cups fresh basil (chopped)
2 Serrano peppers (sliced, with seeds)
1 cup green onions (sliced)
Oil (if deep frying)

Cut the chicken breasts into 1” chunks. Lightly dust the chicken with cornstarch. Deep fry the chicken bits in batches at 375 degrees until golden brown. Drain on paper towels.

Heat sesame oil in your wok on medium-high heat. Add garlic, ginger and Serrano peppers. Stir fry for 1 minute.

Stir together rice wine, soy sauce and sugar. Pour into the wok. Put chicken bits into the wok and bring to a boil.

Meanwhile, combine 1 tablespoon cornstarch and 1 tablespoon water in a measuring cup. Pour into the sauce and stir until the sauce becomes somewhat thick.

Add green onions and basil. Cook for 2 minutes and serve.

http://blogchef.net/three-cup-chicken-recipe/

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Chicken Manchurian

1lb boneless skinless chicken breasts (cut into 1” pieces)
1 ½ tablespoons flour
1 ½ tablespoons corn starch
1 egg
salt and pepper (to taste)
1 large onion (sliced)

Sauce

½ cup chicken broth
¼ cup ketchup
¼ cup tomato puree
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon garlic (minced)
1 tablespoon ginger (minced)
2 tablespoons water
1 tablespoon cornstarch
fresh cilantro (chopped, for garnish)
oil (for frying)

Mix together flour, 1 ½ teaspoon cornstarch, egg, salt and pepper. If batter is too thick add a tiny bit of water to thin it out.

Dip chicken pieces into batter, coat well and deep fry chicken pieces in batches in your deep fryer at 375 degrees until golden brown. Drain on paper towels and keep warm until needed.

Add a tiny bit of oil to your wok and stir fry slices onions for about 1 minute. Add garlic and ginger stir fry for 30 seconds.

Add chicken broth, ketchup, tomato puree, soy sauce, and sugar. Mix well stirring and bring to a boil.

Combine 2 tablespoons cornstarch with 1 tablespoon cold water and pour into mixture while stirring. Cook until sauce thickens.

In a bowl pour the sauce over the chicken pieces. Mix well and top with chopped fresh cilantro.

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

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Garlic Ginger Chicken

1lb boneless skinless chicken breasts (cut into 1” chunks)
4 tablespoons rice wine
1 tablespoon soy sauce
1 egg
1/3 cup cornstarch
6 garlic cloves (minced)
4 tablespoons fresh ginger (minced)

Sauce

6 tablespoons soy sauce
6 tablespoons rice wine
3 teaspoons sugar
1 bunch green onions (sliced)

Add chicken bits to a large bowl. Add soy sauce and rice wine. Marinate for 30 minutes.

Add in the egg and cornstarch, stir and blend until the chicken pieces are coated with a batter.

Heat oil in a deep fryer for 375 degrees. Fry chicken in batches for 4-5 minutes or until golden brown a crispy. Drain on paper towels.

Add a couple tablespoons of oil to your wok or frying pan. Add garlic and ginger and stir fry for 15 seconds.

Add soy sauce, rice wine and sugar. Stir and bring to a boil. Coat chicken bits with the sauce, top with green onions and serve.

(Makes 2 Servings)

http://blogchef.net/garlic-ginger-chicken-recipe/

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Bourbon Chicken

2lb boneless skinless chicken breasts
oil (for frying)
cornstarch (for dusting, optional)

Sauce

1 garlic clove (minced)
¼ teaspoon ginger
¾ teaspoon crushed red pepper flakes
¼ cup apple juice
1/3 cup light brown sugar
2 tablespoon ketchup
1 tablespoon cider vinegar
½ cup water
1/3 cup soy sauce

Cut chicken breasts into bit sized pieces, and if you choose lightly dust with cornstarch. Heat oil in your wok and fry chicken bits in batches until lightly browned. Drain on paper towels and set aside.

In a bowl combine all sauce ingredients. Pour into wok and bring to a boil. Add chicken bits back to the pan, reduce the heat and simmer for 10 minutes.

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

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re-posting this recipe here so they're all in one place!

Chinese Crispy Honey Chicken

1 ½ lbs boneless skinless chicken breasts (cut into 1” chunks)
Oil (for deep frying)

Batter

4 tablespoons cornstarch
¼ cup flour
1 teaspoon baking powder
½ cup water
½ teaspoon salt
1 egg
1 egg white

Sauce

1 ½ tablespoons oil
2 teaspoon ginger (minced)
3 tablespoons garlic (minced)
1 teaspoon salt
3 tablespoons honey
1 teaspoon rice wine vinegar
½ cup water
1 teaspoon cornstarch (mixed with 1 teaspoon water)
Sesame seeds (for garnish)

In a large bowl mix all batter ingredients together until smooth. Cover and allow the batter to site for at least 30 minutes.

Add the chicken to the batter tossing to coat.

Heat a deep fryer or deep fry pan to 350 degrees. Fry chicken bits in patches
for 2 minutes or until batter becomes firm. Drain on paper towels.

To make the sauce.

Heat 1 ½ tablespoons of oil in your wok. Add garlic and ginger and stir fry for 30 seconds.

Add salt, honey, vinegar, and water. Mix well.

Combine 1 teaspoon of water with 1 teaspoon of cornstarch. Add to the sauce and Simmer for 2 minutes.

Coat chicken with the sauce and garnish with sesame seeds.

Drizzle a tiny bit of honey over top of finished dish

Serve with brown and/ or white rice.

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