How To make Chinese: Chicken Chunks with Peanuts In Spicy

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1/2 c Raw peanuts
3 c Peanut oil
2 Whole chicken breasts at
-room temp. 1 lg Egg white
1 1/2 tb Water chestnut flour
SAUCE: 4 Green onions
2 lg Cloves garlic
1 tb Minced ginger root
1/2 c Chicken stock
1/2 tb Sesame oil
1/2 tb Chinese red vingear
1/2 tb Dark soy sauce
1 1/2 ts (level) chili paste with
-garlic 1 tb Dry sherry
1 pn Sugar
cornstarch paste Preparation: Trim ends off green onions and cut light green and white part into 1" sections. Mix all other sauce ingredients in 2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken meat from bones. Slice meat into 1" strips, then crosswise to make 1" chunks. In bowl large enough to hold
chicken, add egg white to water chestnut flour. Beat mixture with a single chopstick (not an egg beater or whisk). Stir chicken pieces into egg mixture to coat thoroughly. Marinate 5 minutes. Note: water chestnut flour gives a lighter crust than cornstarch, though the latter may be substituted. Deep-frying: Heat cooking oil in wok or deep-fryer to medium heat (you'll need more oil for deep-fryer). Fry peanuts until they are a light tan color; if a test peanut browns quickly, turn down heat. Remove peanuts with strainer or slotted spoon; drain on paper towel or paper bag. Reserve. Turn up heat slightly for chicken. Test a chunk first: chicken should raise to surface immediately & brown in about 2 minutes. Deep-fry coated chicken chunks until golden brown. Deep-fry no more than 8 chunks at a time. Use long chopsticks or spatula to keep pieces separate while they are frying. Remove with long chopsticks or slotted spoon. Reserve. Sauce: While deep-frying chicken, heat sauce to simmer. Add green onions & peanuts about a minute before serving. At the last minute, add chicken pieces to sauce, mix quickly & serve.

How To make Chinese: Chicken Chunks with Peanuts In Spicy's Videos

Spicy Chicken Satay | आसान चिकन स्नैक घर पर | Peanut sauce / Thai Homemade Satay | Chef RanveerBrar

CHICKEN SATAY - Satay ke saath, weekend ki shuruaat :) You can adapt this peanut sauce to any ingredient of your choice, Paneer and Tofu too.

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For more fantastic recipes, check out the Ranveer Brar App ????
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CHICKEN SATAY
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2

Ingredients
For Peanut Powder
1 ½ cups Peanuts, मूंगफली

For Curry Paste
1 large Onion, roughly chopped, प्याज
3 no. Green chillies (less spicy & roughly torn) हरी मिर्च
1 inch Ginger (peeled & roughly chopped) अदरक
2-3 no. Garlic cloves, लहसुन
1 inch Lemongrass stems (roughly chopped) लेमन ग्रास
¼ tsp Turmeric powder, हल्दी पाउडर
¼ tsp Coriander powder, धनिया पाउडर
¼ tsp Cumin seeds, जीरा
½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tbsp Oil, तेल
1 tbsp Tender Coriander stems, roughly chopped, धनिये के डंठल
1 ½ tbsp Jaggery, roughly chopped, गुड़

For Chicken Marination
450 gms Chicken breast, cut into strips, चिकन
Salt to taste, नमक स्वादअनुसार
1 tsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1 tsp Light soy sauce, सोया सॉस
½ tsp Turmeric powder, हल्दी पाउडर
1 tbsp Prepared Curry Paste, तयार किया हुआ करी पेस्ट
1 tbsp Oil, तेल

For Peanut Sauce
1-2 tbsp Oil, तेल
Prepared Curry Paste, तयार किया हुआ करी पेस्ट
Salt to taste, नमक स्वादअनुसार
1 cup Peanuts powder, मूंगफली का पाउडर
½ cup Tamarind water, इमली का पानी
1 tsp Degi red chili powder, देगी लाल मिर्च पाउडर
2-3 tbsp Jaggery, roughly chopped, गुड़
2 cups Water, पानी
2 inch Lemongrass stems, लेमन ग्रास

For Salad
2 no. Green chillies (less spicy & chopped) हरी मिर्च
2 tbsp Vinegar, सिरका
½ tsp Sugar, चीनी
Salt to taste, नमक स्वाद अनुसार
2 tbsp Coriander leaves, finely chopped, धनिया पत्ता
⅓ cup Water, पानी
1 medium Cucumber (peeled & cut into strips) खीरा

For Roasting Chicken
2-3 tbsp Oil, तेल

For Garnish
Lemon wedge, नींबू की फांक
Coriander sprig, धनिया पत्ता

Process
For Peanut Powder
In a pan, add peanuts and dry roast it for a few minutes until golden in color on medium flames.
Transfer it to a tray and deskin it by rubbing with the help of hands or with the cloth.
Transfer it to a mixer grinder jar and grind it coarsely.
Keep it aside for further use.

For Curry Paste
In a medium bowl, add onion, green chillies, ginger, garlic cloves, lemon grass, turmeric powder, coriander powder, cumin seeds, degi red chili powder, oil, tender coriander stems and jaggery.
Transfer it to a grinder jar and grind into a smooth paste.
Keep it aside for further use.

For Chicken Marination
In a bowl, add chicken breast, salt to taste, ginger garlic paste, light soy sauce, turmeric powder, prepared curry paste, oil and marinate it well.
Keep it aside for further use.

For Peanut Sauce
In a sauce pot, add oil, once it's hot, add prepared curry paste, salt to taste and cook for a while.
Add peanut powder and saute well for 2-3 minutes on medium flames.
Add tamarind water, degi red chili powder, jaggery, water, lemon grass stems and let it cook it for 10-15 minutes until cooked well.
Serve hot with chicken satay.

For Roasting Chicken
Prick the marinated chicken strips on a wooden skewer, place it on a grill pan and brush it with some oil.
Grill it for 2-3 minutes and until golden and flip it on the other side.
Drizzle some oil and grill it until tender.
Transfer it to a serving dish and garnish coriander sprig.
Serve hot with Peanut Sauce and some prepared salad.

For Salad
In a bowl, add green chillies, vinegar, sugar, salt to taste, coriander leaves, water, cucumber and mix well.
Keep it aside for further use.

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Peanut Butter Chicken (Recipe)

Extra crunchy crispy chicken bites served with a rich peanut butter sauce that is savory, aromatic, and sweet. Recipe ➡︎

⬇︎⬇︎⬇︎Click more to see ingredients ⬇︎⬇︎⬇︎

INGREDIENTS

Chicken
1 lb (450 g) chicken thigh (or breast), cut into 1” (2.5 cm) pieces
1 tablespoon peanut oil (or vegetable oil)
1/2 teaspoon salt
1 egg
1/3 cup cornstarch, or more if needed

Sauce
1/3 cup unsweetened natural peanut butter
1/4 cup water
3 tablespoons soy sauce
2 tablespoons Shaoxing wine (or chicken broth)
1 tablespoon rice vinegar
1 1/2 tablespoon sugar

Stir fry
1 small head broccoli
3 1/2 tablespoons peanut oil (or vegetable oil)
2 cloves garlic
1 tablespoon minced ginger
2 green onions, sliced

Check out more cooking notes at ➡︎

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VIDEO EQUIPMENT

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Software: Final Cut Pro

MUSIC CREDIT

Amazing Chicken Satay Recipe with Thai-Style Peanut Sauce

This delicious easy-to-make grilled chicken satay recipe is jam-packed with flavor is the perfect appetizer to serve up to your guests. Try dipping these satays in my tasty peanut sauce.

PRINT OUT THE RECIPE AT:

Ingredients for this recipe:

• 1 peeled shallot
• 4 garlic cloves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 tablespoons palm or brown sugar
• 1 seeded red finger, Fresno, or jalapeño pepper
• 1” piece peeled fresh ginger
• juice of 1 lime
• 2 tablespoons peanut oil
• 2 tablespoons soy sauce
• ¼ cup sweet soy sauce (kecap manis)
• 3 pounds dark and/or white chicken meat cut into ½” pieces

Spicy Chinese Peanuts with Sichuan Peppers (Taiwan Style)

Mom recently went to Taiwan and ate a popular spicy peanut snack that she wanted to replicate at home. The recipe is simple and quick and I hope you have as much fun as I did eating it!

For more recipes, visit
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Aloha! This channel is all about my Mom (Aunty Sandy), who has been cooking without a cookbook since she was 10. Originally from Taiwan, her cooking style is a mix of Chinese, Japanese and local Hawaiian dishes. I am Sandy's daughter (Amy) and I thought a YouTube channel would be a wonderful way to write my Mom's recipes down and share them with the world.

Join us on this Mother and Daughter journey by subscribing to this channel!

Chinese Peanut & Lime Chicken (Chinese Style Cooking Recipe)

Chinese Peanut & Lime Chicken (Chinese Style Cooking Recipe)

Welcome to Xiao's Kitchen. My name is Xiao Wei, ever since my Mother taught me how to cook at an early age, I have always had a strong passion for Cooking. My family still live in Inner Mongolia in the northern part of China, where I visit each year and pick-up new Asian/Chinese recipes.

This is one of my own recipes - the experiment of putting the ingredients together was a success. Try if you dare!

Ingredients:
8 Chicken Drumsticks
3 Cloves Garlic
4 Lime Leaves
1cm Ginger Root
1 Tsp Turmeric
1 Tsp Paprika
1 Tsp Ground Coriander
1 Tsp Chilli Powder (optional)
4 Tsp Crunch Peanut Butter
Small Bunch Coriander
3 Spring Onions
1 Tbsp Sugar
1 Litre Chicken Stock
Salt to Taste

Method:
Slice and chop the ginger
Chop the garlic
Roughly chop the spring onions
Roughly chop the coriander
Cut the knuckles off of each drumstick
Then cut into 2 equal size pieces
Heat 2 tablespoons of oil in a wok
Add the garlic and ginger
Fry for a few seconds
Add chicken pieces
Stir-fry for 2 minutes
Add the turmeric, paprika, coriander and chilli powder
Fry for 2 minutes on medium heat
Add peanut butter
Add chicken stock
Stir to ensure all ingredients are mixed well
Bring to the boil
Add lime leaves
Push the lime leaves into the stock
Place lid and simmer on medium heat for 30 to 40 minutes until the chicken is cooked
Add sugar and salt to taste
Remove the lime leaves
Add chopped coriander the spring onions and stir
Transfer onto a dish, garnish and serve

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