Simply Delicious Chinese Chicken Chow Mein Recipe
Think Pak Choi, Kai Lan and classic Chinese flavours in this quintessential Chicken Chow Mein. Taking on the nation’s favourite noodle dish is a lot easier than you think, especially when you're armed with Jeremy's easy-to-follow 'wok clock' method.
Be sure to like, comment and subscribe to our channel and hit the notification bell so you can be alerted when we upload a new video or #wokwednesdays #recipe.
Ingredients
100g Chicken thigh
300g Egg noodles
½ Red pepper
1 Pak choi
2 stalks Kai lan
75g Bean sprouts
2 Spring onions
Marinade
1 tbsp Light soy sauce
2 tsp Sesame oil
½ tsp Sugar
The Sauce
The Sauce
½ tbsp oyster sauce
½ tbsp light soy
½ tbsp Dark Soy
1 tsp sugar
1 tsp Sesame oil
To find the recipe for this dish, click the link below!
- -
Book one of our online classes today:
- How to Cook a Simply Delicious #chinese Chicken Chow Mein -
Visit our shop for woks, cleavers, bao kits and gyoza kits! -
UK delivery:
Become a wokstar, join one of our classes! -
Find other recipes here! -
Find us on social media:
Twitter:
Instagram:
Facebook:
Online Cooking Classes Available:
Online Cooking Classes Available:
Got a question or inquiry?
E-mail us at: Info@schoolofwok.co.uk
BETTER THAN TAKEOUT AND EASY! Chinese Chicken Fried Rice Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
This chicken fried rice recipe takes 15 minutes to make. It's absolutely delicious and everybody loves it- no doubt about that. Sometimes maybe you don’t know what to cook for dinner, this is it! It is better than your local take out fried rice AND healthier.
Note: The product links below are affiliate links. I may earn a commission if you purchase an item on a linked website within 24 hours.
**INGREDIENTS FOR THE CHICKEN FRIED RICE [serve 1-2]**
**For the chicken marinade**
- 150 grams of chicken
- 1 tsp of corn starch
- 1 tsp of soy sauce
- 1 tsp of vegetable oil
- a pinch of baking soda(NOT BAKING POWDER Sorry for the audio mistake in the video)
**FOR THE STIR FRYING**
- 2 eggs
- 3 tbsp oil
- 2 cups of cooked rice
- 1 tbsp of minced garlic
- 1/4 cup of red onion
- 1/3 cup of green beans
- 1/2 cup of carrot
- 1/4 cup of spring onion
**FOR THE SEASONING**
- 1 tbsp of light soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
- 2 tsp of dark soy sauce [Pearl River Bridge Superior Dark Soy Sauce:
- 1/4 tsp of salt or to taste
- pepper to taste
**HOW TO MAKE CHICKEN FRIED RICE**
- Cut the chicken into small pieces. Mix it with 1 tsp of corn starch, 1 tsp of soy sauce, 1 tsp of vegetable oil and a pinch of baking soda. Set it aside for 30 minutes.
- Crack 2 eggs. Beat it well.
- Heat up the wok. Add about 1 tbsp of vegetable oil. Give it a toss, so the bottom is coated nicely.
- Wait until there is smoke coming out. Pour in the egg. Will take about 30-50 seconds to get the it fluffy. Break it into small pieces and set it aside.
- Add more oil into the same wok. Heat it up and add in the chicken. Saute it about 1 or 2 minutes. Then push it to the side so you have room for the vegetables. Dump in all your veggies, which are 1 tbsp of minced garlic, 1/4 cup of onion, 1/3 cup of green beans and 1/2 cup of carrot. Stir-fry for 2 to 3 minutes.
- When the onion should be transparent, Add some salt to taste. Mix it well.
- Take it out.
- Next is the rice. Loosen up the rice before frying.
- Turn on the gas to high, Heat up the wok for about 15 seconds. Then add 2 tbsp of vegetable oil. Put in the rice right after that. Use your spatula to break down the big pieces.
- You need to stir fry this for 3-5 minutes. Then add in our seasoning, 1 tbsp of light soy sauce, 2 tsp of dark soy sauce.
- Now you really got to mix this. Do it fast. Because the wok is hot, the liquid will evaporate quickly- then you will never get to mix it evenly. Once can not see white rice, add in all the ingredients. Veggies, meat, oh and the egg...
- Toss everything together. Give them about 2 minutes to be infused with each other.
- Add in the spring onion right before serving.
Hope you enjoy! If you have any questions, just post a comment.
...and if you've read this far, might as well subscribe. More recipes coming soon =)
BETTER THAN TAKEOUT - Lemon Chicken Recipe
???? BROWSE KITCHENWARE AND INGREIDENTS -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
As one of the popular take-out dishes, crispy lemon chicken is breaded, then fried, and coated with a glossy sauce; it tastes lemony, savory, and tangy. Usually, restaurants will deep fry the chicken. However, cooking it at home, you can try shallow fry with less oil and use my trick to get the same crispy result.
INGREDIENTS
To marinate the chicken
1 lb (450g) of chicken breast or boneless chicken thigh
1 tbsp of minced garlic
1 tsp of ginger
black pepper to taste (Amazon Link -
1.5 tsp of soy sauce (Amazon Link -
1.5 tsp of Chinese cooking wine
For the sauce
2 tbsp of Honey (Amazon Link -
4 tbsp of brown sugar (Amazon Link -
3.5 tbsp of soy sauce (Amazon Link -
2 tbsp of sambal chili sauce (Amazon Link -
3 tbsp of water + 1 tbsp of cornstarch
3.5 tbsp of lemon juice
1 tbsp of Lemon zest
Others:
2/3 cup of cornstarch (Amazon Link -
2/3 cup of all-purpose flour (Amazon Link -
1 egg
1 cup of oil to shallow fry
Diced scallion as garnish
INSTRUCTIONS
Cut the boneless chicken breast or thigh into big strips, then slice into bite-size pieces.
Marinate the chicken with minced garlic, minced ginger, soy sauce, and black pepper to taste. Mix thoroughly and rest it for 20 minutes.
While waiting, combine the sauce ingredients in a bowl and mix well. This sauce is versatile; it works great with other proteins such as shrimp, pork, and beef.
Tip No 1 for meal prepping: This amount is enough to pair with 1 lb of meat. You can make multiple batches and keep them in the freezer for up to six months. The sauce will not solidify in the freezer due to the high sugar and salt content, so you can use it anytime without defrosting.
The next step is to bread the chicken. Combine 2/3 cups of cornstarch and 2/3 cups of all-purpose in a large zip lock bag, then shake well. Cornstarch is the key to making the chicken crispy. The breading will come out doughy if you use 100% all-purpose flour.
Add the marinated chicken into the bag and shake until well-coated. Use a sieve to get rid of the excess flour and transfer the chicken into a bowl.
Crack one egg into the chicken and mix thoroughly. Put the chicken back into the bag and shake to coat it twice because a thicker breading will protect the breast meat from drying out.
Use a sieve to get rid of the excess flour again. Let the chicken rest on the side for 15 minutes so the flour can have enough time to bond together, and it will fall off less during the frying.
Meanwhile, heat 2/3 cups of oil to 400 F. Shallow frying uses less oil than deep-frying. Since the food is only partly submerged, it must be flipped over partway through the cooking process. The bigger the item is, the lower the frying temperature should be. These chicken bites are small, so we start with 400 F.
Fry the chicken in two batches over medium-high heat for a couple of minutes on each side or until both sides are golden brown. Before you fry the second batch, remove the flour crumbs from the oil using a fine sieve.
Tip No.2 for meal prepping - freeze the chicken after frying for 5-6 months. Whenever you want to eat them again, heat them in an air fryer (400 F for 8-10 minutes), or an oven ( 450 F for 12-14 minutes). Then coat it with the sauce, and you have your quick delicious dinner ready.
Remove the chicken to the side and pour out most of the oil from the wok. Then pour in the sauce and stir over medium heat for a few minutes or until it thickens.
Introduce the chicken to the wok with 1.5 tbsp of toasted sesame seeds. Toss everything until the chicken is coated with the sauce, and serve with white rice. Make sure everybody is ready to eat and do the last step to combine the chicken with the sauce. The longer you let it sit before serving, the less crispy it will be.
How to Make Chinese Chicken Lo Mein | Restaurant Quality Recipe | Wally Cooks Everything
Here's a recipe to whip up an authentic Chinese lo mein recipe at home in your underwear. My recipe has an awesome sauce to lo mein noodle ratio and it'll be your all time go to lo mein recipe.
The Ingredients:
The Chicken -
350 gram chicken thigh
1 tablespoon light soy sauce
1 tablespoon cooking oil
Dash of ground white pepper
1 tablespoon cornflour (a.k.a. cornstarch)
Cut chicken thighs into thin strips. Combine in a bowl and set aside.
The Vegetables and Shrooms -
3 baby bok choy
Carrots cut into matchsticks (add as little or as much as you like)
1 small onion cut to strips
2 scallions (use green onions if you got em')
3 or 4 mushrooms
The lo mein noodles and sauce -
500 gram lo mein noodles (I bought pre-cooked)
1 tablespoon light soy sauce
2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon pure sesame oil
1 teaspoon Chinese cooking wine (optional)
1 teaspoon rice vinegar (optional)
Dump noodles in boiling water to loosen it up for a minute. Then strain the noodles and rinse with cold water to keep the noodles from sticking and stop from cooking further, then set aside.
Put all the sauces in a bowl and set aside.
The nitty gritty:
Start by cooking the chicken first with a few tablespoons of oil in a hot wok or pan. Cook for 2 minutes or just until done. Remove and set cooked chicken aside.
Put heat on high, this is after all a stir fry. Start off by cooking onions and carrots. When onions start to turn translucent dump the rest of the vegetables and mushroom and cook for a few minutes.
Add a few more tablespoons of oil, the noodles will thank you, then dump in the lo mein noodles and cook for a minute. Add the chicken and the sauce, cook for a few minutes making sure all the ingredients are coated with the seasoning sauce.
Finally, add the bean sprouts and cook for another minute stirring the ingredients. Taste and see if you need to add more seasoning. If you're happy with what you've got it's time to eat!
►My Other Popular Chinese Lo Mein Recipes:
Beef Lo Mein
Shrimp Lo Mein
►Full recipe and ingredient list coming soon on:
►If you'd like to support this channel please visit: it's like Patreon, but better.
----------------------------------------
????Essential Chinese Kitchen Ingredients:
Wok: (not exactly the same wok brand I use but close enough)
Wok Spatula and Ladle:
Dark Soy Sauce:
Light Soy Sauce: (light does not mean low sodium)
Oyster Sauce:
Chinese Cooking Wine:
Pure Sesame Oil:
Cornstarch:
Chinese Black Vinegar:
???? Video Gear:
Main Camera:
Camera Clamp:
Microphone:
Affiliate disclaimer: Every item you purchase through my Amazon links I might earn a small commission. At no extra cost to you. Plus it will help support this channel.
----------------------------------------
????Social:
Facebook:
Instagram:
Twitter:
Super Crispy Fried Chicken Recipe 盐酥鸡 BEST Chinese Popcorn Chicken Ever! Taiwanese Style 超大鸡排-迷你版
[Crispy Chicken in Taiwanese Style 盐酥鸡]
Finger licking good chicken recipe now available for you to try. Love Taiwanese XL Chicken 超大鸡扒? You gotta try this and we know you will love it. This is so yummy and so crispy. If you are not able to consume wine, please feel free to omit it. I don't think it will make too much of a difference. Happy cooking!
See the ingredient list below for your easy reference.
We would like to give special thanks to La Gourmet for letting us try out their high quality cast iron wok in the video respectively. If you like to buy them, you can go to any of the major departmental stores in Singapore such as Isetan, Robinsons, Takashimaya, BHG, OG, Metro or Tangs. This brand is also available in most major departmental stores in Malaysia.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
Follow us on:
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram/spicenpans
Blog: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching! See you soon.
xoxo
Jamie
on behalf of Spice N’ Pans
Ingredients:
Serves 3 people or 2 very greedy people (like us!)
420g of boneless chicken thigh - cut into bite sizes
3 cloves of garlic - lightly smashed
1 tablespoon of light soya sauce
1 tablespoon of Chinese white rice wine
1 teaspoon of five spice powder
1 teaspoon of salt
1 egg white
A few dashes of white pepper
2 tablespoons of plain flour
1 teaspoon of baking soda
2 tablespoons of water
Some sweet potato flour
Some cooking oil (for deep-frying)
Remember to sprinkle some five spice salt
Simply mix 0.5 tsp of salt + 0.5 tsp of five spice powder & 0.25 tsp of grounded white pepper
===
If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
#spicenpans #crispychicken #chinesechickenrecipes
KUNG PAO CHICKEN RECIPE | HOW TO MAKE KUNG PAO CHICKEN | CHICKEN KUNG PAO
Kung Pao Chicken | Kung Pao Chicken Recipe | How to Make Kung Pao Chicken | Chicken Kung Pao | Authentic Kung Pao Chicken Recipe | Kung Pao Chicken Recipe Chinese Style | Kung Pao Recipe
Ingredients for Kung Pao Chicken
(Tsp- Teaspoon; Tbsp- Tablespoon )
- Chicken, boneless thigh pieces cubed- 450 gms (1 lb)
For marination:
- Salt-1/2 tsp
- Pepper powder- 1/4 tsp
- Dark Soy Sauce- 1 tbsp
- Corn flour - 4 tsp
- Brown or white sugar- 1 tsp
- Sesame oil- 2 tsp
Vegetables:
- Green Zucchini- 125 gms cubed
- Red Bell Pepper- 125 gms cubed
- Roasted Peanuts - 1/4 cup
- Garlic, chopped -6 cloves (9-10 gms)
- Ginger, fine chopped - 1 tsp
- Red chillies - 8 (cut into 1/2 “ pieces)
- Spring onion greens cut into 1/2 “ pieces - 4-5 tbsp
Kung Pao Sauce:
- Low sodium Soy Sauce- 1 tbsp
- Rice Vinegar- 1/2 tbsp (or 1 tbsp Rice wine)
- Hoisin Sauce- 2 tsp (mixed in 1/2 tbsp water if it’s thick)
- Sugar- 1 tbsp
- Water -4 tbsp
- Cornstarch- 1 tsp
Other Ingredients:
- Oil- 2 tbsp
Preparation:
- Marinate chicken pieces for 30 mins.
- Prepare the Kung Pao Sauce- Add all the items for the sauce in a bowl. Mix/whisk well. Set aside.
- Cut the boneless chicken thighs into cubes.
- Also cut the zucchini & red pepper into cubes. Cut the spring onion greens into small pieces
Process :
- Heat 1.5 tbsp oil in a wok. Add the marinated chicken pieces and stir fry on high heat for 3 mins till browned
- Remove and set aside for use later.
- In the remaining oil, add 1/2 tbsp oil and heat it. Now add the cut red Chillies, chopped ginger & garlic. Stir fry on high heat for around 30 secs
- Add the cubed zucchini & red bell peppers. Season with a pinch of salt & pepper powder.
- Mix and stir fry on high heat for 3 mins
- Add back the fried chicken & the roasted peanuts . Mix & stir fry for 2 mins on high heat.
- Lastly add the prepared Kung Pao Sauce & spring onions. Stir fry for 2 mins on medium heat.
- Serve hot with noodles or fried rice.
#kungpaochicken #chickenkungpao #kungpaorecipe #chinesekungpaochicken #chinesechicken #kungpaochickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken