How To make Hot& Spicy Chicken
2 Chicken breasts, cut in
Strips 1/2 c Chicken stock
1 t Minced gingerroot
1 cl Garlic, minced
3 Dried red szechuan peppers,
Finely chopped 1/2 lb Snow peas, strings removed
1 tb Low sodium soy sauce
1 tb Dry sherry
10 Shiitake muxhrooms
1 t Cornstarch or arrowroot
3 tb Cold water
2 Green onions, cut in 1"
Pieces
Cook gingerroot, garlic and peppers in sotck over medium heat in a wok or large frying pan. Add chicken, stirring constantly cook 3-4 minutes; add snow peas, soy sauce, dry sherry and mushrooms. Continue cooking another 2-3 minutes. Combine cornstarch and cold water. Add to wok and cook until thickend. Add onions and heat through. Serve over brown rice. Per serving without rice: Calories: 181 Protein: 27g Carbohydrates: 14g Fat: 3g Sodium: 253mg Cholesterol: 60mg
Adapted from Cooking for Good Health by Gloria Rose ISBN: 0-89529-577-6 Entered by Carolyn Shaw 3-95.
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RESTAURANT STYLE CHICKEN 65 | EASY CHICKEN 65 RECIPE | CHICKEN 65
Restaurant Style Chicken 65 | Easy Chicken 65 Recipe | Chicken 65 | Hot & Spicy Chicken 65 | Chicken 65 Recipe | Chicken 65 Recipe Hot and Spicy | How to make Chicken 65
Ingredients for Restaurant Style Chicken 65 :
- Boneless chicken fillets, cubed- 250 gms
For the marination:
- Salt- 1/2 tsp
- Ginger Garlic paste- 1.5 tsp
- Kashmiri Chilli Powder- 2 tsp
- Pepper powder- 1/2 tsp
- Curd/Yogurt (whisked)- 2 tbsp
- Food color (optional)- a pinch
For the batter:
- Corn flour- 2 tbsp
- Rice flour- 1 tbsp
Other Ingredients:
- Garlic chopped- 1.5 tsp
- Green chillies cut and slit- 3
- Curry leaves- 10- 15 leaves
- Pepper powder- 1/4 tsp
- Refined oil- 1 tbsp & oil for deep frying the battered chicken
Preparation:
- Wash and pat dry the boneless chicken fillets. Cut into bite sized pieces.
- Marinate the chicken pieces with the items indicated. Set aside for 1 hour in room temperature.
- After one hour, add the corn flour and the rice flour. Mix well to coat the chicken pieces.
- Chop the garlic cloves, cut & slit the green chillies.
Process:
- Heat oil & once the oil is medium hot, drop the breaded chicken pieces one at a time and fry in batches, to not crowd the pan.
- Keep stirring to fry uniformly for 4-5 mins and remove once golden brown and cooked through. Fry in batches if needed.
- For the tempering, heat 1 tbsp oil in a wok/kadhai.
- Add the chopped garlic, slit green chillies and the curry leaves. Mix and sauté on medium heat for around 30 secs.
- Add the fried chicken pieces and give a mix and fry on medium heat for a minute.
- Now add the 1/4 tsp pepper powder, mix and continue to fry on medium heat for another minute.
- Serve hot as a starter.
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Korean Fried Chicken (Yangnyeom-tongdak: 양념통닭)
Today I want to show you an update to my spicy, crunchy Korean fried chicken recipe. It's called yangnyeom-tongdak (양념통닭), or yangnyeom chicken (양념치킨). Full recipe:
Serve with this chicken radish:
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