Crispy Chicken and Broccoli Noodles | Jamie Oliver
Quick and easy with crunchy veg, this stir fry is a real winner!
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Wok recipe - Crispy stir-fry chicken
Kitchen chef Patrick Gebhardt will show you how easy it is to conjure up a delicious wok meal and explain the benefits of the wok to you.
Crispy Chicken Recipe | Restaurant Style Starter Recipe | क्रिस्पी चिकन | Chef Sanjyot Keer
Full written recipe for Chicken Crispy
Prep time: 20-25 minutes (excluding soaking time of chillies)
Cooking time: 25-30 minutes
Serves: 3-4 people
Ingredients:
Chicken marination
CHICKEN | चिकन 350 GRAMS (BREAST)
SALT | नमक TO TASTE
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TSP
VINEGAR | सिरका 1 TSP
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
Batter & frying
CORN FLOUR | कॉर्न फ्लोर 6 TBSP
REFINED FLOUR | मैदा 3 TBSP
SALT | नमक A PINCH
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर PINCH
BAKING POWDER | बेकिंग पाउडर 1 TSP
EGG | अंडा 1 NO. (WHITE)
WATER | पानी AS REQUIRED
For cooked red chilli paste
KASHMIRI RED CHILLI PASTE | कश्मीरी लाल मिर्च की पेस्ट OF 20-25 RED CHILLIES
OIL | तेल 4-5 TBSP
VINEGAR | सिरका 1/2 TSP
Sauce
OIL | तेल 1 TBSP
GARLIC | लेहसुन 2 TBSP (CHOPPED)
GINGER | अदरक 1 TBSP (CHOPPED)
GREEN CHILLI | हरी मिर्च 2 NOS. (SLICED)
CAPSICUM | शिमला मिर्च 1 MEDIUM SIZE. (JULIENNE)
SPRING ONION BULBS | स्प्रिंग ऑनियन बल्ब्स A HANDFUL
RED CHILLI PASTE | लाल मिर्च की पेस्ट 1 TBSP (COOKED)
KETCHUP | केचअप 3 TBSP
RED CHILLI SAUCE | रेड चिली सॉस 1 TBSP
LIGHT SOY SAUCE | लाइट सोया सॉस 1 TSP
VINEGAR | सिरका 1/2 TSP
SALT | नमक A PINCH
WHITE PEPPER POWDER | सफेद मिर्च का पाउडर A PINCH
HOT WATER | गरम पानी AS REQUIRED
CORN FLOUR | कॉर्न फ्लोर 1 TBSP
WATER | पानी 2 TBSP
SPRING ONION GREEN | हरे प्याज़ के पत्ते A HANDFUL (CHOPPED)
Method:
To make crispy chicken you will need to cut the chicken correctly, slice the chicken breast in half so that you get 2 evenly thin pieces, then cut the chicken into thin strips against the grain, cut the remaining chicken similarly & transfer it into a bowl.
Further add salt, white pepper powder, ginger garlic paste, vinegar & light soy sauce, mix well & marinate the chicken.
To make the batter add corn flour, refined flour, salt, white pepper & baking powder into a bowl & mix all the dry ingredients until they get combined.
Further add egg white & water, whisk it continuously to make a semi thin smoothly flowing slurry, your batter is ready.
Add the marinated chicken into the batter & mix well to coat all the chicken pieces with the batter, then carefully drop the chicken pieces into moderately hot (175 C) oil & fry them until slightly light golden brown, this will only take 2-3 minutes.
Once fried transfer the chicken into a sieve, make sure you fry the chicken in batches, don’t over-crowd the pan.
Your first fried chicken is ready, we will flash fry it & then add it into the sauce for extra crispiness.
Deseed & soak the kashmiri red chillies in hot water for 1-2 hours then add them into a mixer grinder jar with a splash of water & grind them into a fine paste, your red chilli paste is ready.
Set a pan over high flame & once it gets hot, add the oil & let the oil heat up as well.
Further add the red chilli paste, stir well & cook over medium high flame until the paste turns crumbly/coarse in texture & all the oil is released, this process will take 4-5 minutes.
Once cooked, add vinegar & stir well, your cooked chilli paste is ready, transfer it into a bowl & cool it down, you can also store it in an airtight container, if you only want to make red chilli paste for one portion then follow the same process using 3-5 kashmiri red chillies. You can also skip this process & directly replace the cooked chilli paste with schezwan sauce further in the recipe.
Before making the sauce, reheat the frying oil until it gets slightly more hot than moderately hot which is around 185 C
To make the sauce set a wok over high heat, once the wok gets hot, add the oil & let it heat up as well.
Further add garlic, ginger, green chillies & saute them over high flame for 30 seconds.
Then add capsicum, spring onion bulbs, cooked red chilli paste, ketchup, red chilli sauce, light soy sauce & vinegar, stir well & then add salt, white pepper powder & hot water, stir well again & bring the sauce to a simmer.
To thicken the sauce, add corn flour & water in a separate bowl, whisk well to make a slurry, then add the slurry into the sauce while stirring it continuously, lower the flame once the sauce thickens, your sauce is ready.
Add the first fried chicken into the oil carefully & flash fry it for a minute to minute & half until it turns crisp & golden brown.
Once fried remove the chicken from the oil using a large spider & let the excess oil drip off, then add the chicken into the wok followed by spring onion greens, stir well & coat the chicken with the sauce, make sure you don’t cook it a lot at this stage.
Your restaurant style crispy chicken is ready.
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Intro 0:00
Cutting of chicken 1:31
Marination 2:30
Batter & frying 2:55
Red chilli paste 8:22
Final cooking 10:12
Plating 12:25
Outro 13:03
BETTER THAN TAKEOUT – Sesame Chicken Recipe
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???? PRINTABLE RECIPE -
To be honest, the first time I ate this I was thinking, no, Chinese people do not eat sesame chicken. And now, I make it every week. Seriously, who can say no to these crunchy nutty little bites of chicken? And this recipe could be the best sesame chicken you ever had.
???? RECIPE - Note: Here I want to correct a mistake in the video. At 03:16 I said to heat up the oil to 300 degrees Fahrenheit. It was an audio mistake, please keep the oil temperature at 380 degrees Fahrenheit while frying. I am really sorry about that. The video is already uploaded, I can't edit it anymore.
Ingredients to marinate the chicken (Serve 2-3 people with some white rice)
- 1 lb chicken thigh, cut into 1.5 inches cubes
- 2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce [Amazon Link:
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 0.5 tbsp of starch (add it to the marinade)
- 1 cup of Potato starch (use it to coat the chicken)
- 2 cups of oil to fry the chicken
Ingredients for the sauce
- 2 tbsp of Honey
- 3 tbsp of brown sugar
- 2.5 tbsp of Soy sauce [Amazon Link:
- 3 tbsp of water
- 2.5 tbsp of ketchup
- 1 tbsp of vinegar
- Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp of water) (Amazon Link:
- 1 tbsp of sesame oil [Amazon Link:
- 1.5 tbsp of toasted sesame seeds [Amazon Link:
- Diced scallion as a garnish
INSTRUCTION
Cut some boneless and skin on chicken leg into 1-inch size pieces. You can use chicken breast if you wish to.
Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
Add half of the starch into a big container. Spread it out. Add in the chicken. Cover the meat with the other half of the starch. Put on the lid and shake for a few minutes or until the chicken is coated nicely
Heat up the oil to 380 F. Add the chicken piece by piece. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it last longer. At the end we will coat the chicken with some glossy sauce If you don’t double fry it, the chicken might not be crispy while serving. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
Next, we gonna make the sauce. In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them until well combined.
Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. This just 2 tsp of potato starch mixed with 2 tsp of water. Keep stirring until it reaches a thin syrup texture. Introduce the chicken back into the wok, along with a drizzle of sesame oil and 1.5 tbsp of a toasted sesame seed. Toss everything until the chicken is coated nicely. Take them out. Garnish it with some diced scallion and you are done.
Spicy garlic fried chicken (Kkanpunggi: 깐풍기)
Kkanpunggi is spicy garlic fried chicken stir-fried with vegetables and a sweet and sour sauce. It’s a Korean Chinese dish, originating in China but modified to suit Korean tastes, with Korean ingredients.
Full recipe:
High Protein Crispy Sweet and Sour Chicken Fried Rice! #recipe #shorts #foodie #fitness #friedrice
High Protein Meal Prep Crispy Sweet and Sour Chicken Fried Rice!
Easily one of the best combos, so tasty, perfect for meal prep and incredibly easy to make!
Macros per serving (4 servings total)
457 Calories - 53g protein / 49g carbs / 6g fat
INGREDIENTS (for 4 servings)
For the crispy chicken
• 600g cubed chicken breast
• 1 tsp salt & pepper
• 1 tbsp paprika
• 1 tsp garlic powder
• 30g cornflour / corn starch
• 1 tsp baking powder
- Mix till well coated
- Cook on high heat for 4-5 mins each side till golden and crispy
For the Fried Rice
• Cooking spray
• 100g mixed frozen vegetables (carrots, sweet corn, peas)
• 440g cooked basmati rice (110g per serving)
• 15ml soy sauce
• 1 tbsp Oyster sauce
• 1 tbsp sesame oil (optional)
For the Sweet and Sour sauce
• 1 tbsp crushed garlic and ginger
• 170ml Pineapple Juice (Brand: Tropicana)
• 20ml Light Soy sauce
• 15g Honey
• 30g light Tomato Sauce/Ketchup (Brand: Heinz)
• 5g cornflour mixed with 15-20ml of water
• Add onion and bell peppers
- Mix and let it thicken then add crispy chicken
• Add Pineapple pieces (Fresh or canned)
• Garnish with sesame seeds
Evenly distribute into 4 equal serving then ENJOY!
Find more easy & Delicious Recipes like this in my Digital Cookbook!????????❤️