How To make Hunan Hot & Sour Chicken
-Chicken - 2 ts Each cornstarch and dry
-sherry 1/4 ts Each salt and pepper
1 lb Chicken breasts, skinned,
-boned, and cut in bite-siz -pieces 3 1/2 tb Salad oil
1 tb Minced garlic
2 ts Minced fresh ginger
1 tb Fermented black beans,
-rinsed and drained 1 sm Green pepper, seeded
-and cut into 1 inch pieces 1 Medium-size carrot, thinly
-sliced 8 oz Can sliced bamboo shoots
1 tb Water
-Cooking sauce - 2 ts Cornstarch
1/2 ts Each crushed red pepper
-and salad oil 2 tb Soy sauce
2 1/2 tb White wine vinegar
1/2 c Chicken broth
In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1 1/2 t of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce by blending all ingredients in another bowl, set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add the remaining 1 T oil to pan. When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper & black bean sauce (recipe follows).
How To make Hunan Hot & Sour Chicken's Videos
MONGOLIAN CHICKEN STIR FRY | MONGOLIAN CHICKEN RECIPE | CHICKEN STIR FRY
Mongolain Chicken Stir Fry | Mongolian Chicken Recipe | Chicken Stir Fry | Mongolian Chicken | Mongolian Chicken Sauce Recipe | How To Make Mongolian Chicken | Easy Mongolian Chicken Recipe
Ingredients for Mongolian Chicken Stir Fry:
(Tsp- Teaspoon; Tbsp- Tablespoon )
Boneless Chicken - 300 gms (cut into 2 inch strips)
Marinate with:
- White Pepper powder- 3/4 tsp
- Salt- 1/2 tsp
Light soy sauce: 1 tsp
Batter/2nd Marinade:
- Egg White- 1
- Cornflour- 5 tbsp
- Oil- 1 tbsp
Mongolian Stir Fry Sauce:
- Hoisin Sauce-2 tbsp
- Dark Soy Sauce- 1 tsp
- White Vinegar-1 tsp
- Cayenne Pepper- 1 tsp
- Brown Sugar- 1.5 tbsp
- Salt-pinch
Other Ingredients:
- Ginger julienned- 1 inch (2 tbsp)
- Garlic chopped - 10 cloves (2 tsp)
- Red Chilli flakes- 1 tsp
- Spring onion whites-10
- (Cut into long stems, white +little green- cut into halves vertically)
- Spring onion greens, cut in similar length-10
- Corn slurry- 1 tbsp cornflour mixed with 4 tbsp water.
- Sesame oil- 1.5 to 2 tbsp
- Oil for deep frying
- Oil-1.5 tbsp
Preparation:
- Cut broad flattish slices from chicken breasts.
- Now marinate the chicken pieces with the white pepper powder, salt and light soy sauce as mentioned in the ingredients. Set aside for 10 mins.
- Separate the egg white from the yellow and keep in a small bowl.
- Now add the ingredients for the batter/2nd marinade, mix and set aside for around 10 mins.
- Peel and julienne the ginger and also peel and chop the garlic cloves.
- Take around 10 spring onions.
- Cut the spring onion into 2 - the white part along with 1/2 an inch green portion and the balance green.
- For the white portion, again cut these into halves vertically.
- Cut the green part in similar length.
- Keep these separately on a plate.
- Also prepare the Mongolian Stir Fry Sauce. For that, take a small bowl and add all the ingredients for the sauce. Give a mix and set aside. Give a mix once more before adding during stir frying. The brown sugar tends to settle in the bottom.
- For the Corn Slurry, add 1 tbsp of Corn flour/starch in a small bowl and add 3-4 tbsp water. Whisk it and set aside.
- Remember to whisk it again just before adding to the wok, tends to stick to the bottom.
Process:
- To deep fry the battered chicken pieces, heat oil in a pan and drop the chicken pieces. Do not stir for around 30 secs.
- Fry on medium heat for around 5-6 mins till light brown in colour . Do not crowd the pan. Remove onto a plate .
- Repeat for the balance chicken pieces in the next batch.
- Now heat a wok and add 1.5 tbsp oil.
- Now add the julienned ginger and chopped garlic.
- Give a stir and then add the red chilli flakes
- Mix and fry on high heat for around 1 min and then add the spring onion whites. Give a mix and fry on high heat for another minute.
- Now add the Mongolian sauce, 3-4 tbsp water and mix and cook it on medium heat for 1 min.
- Now add the fried chicken pieces, give a mix and stir fry for 1 min till the chicken pieces get coated with the sauce.
- Add most of the spring onion greens, mix and stir fry for 30 secs.
- Add the corn slurry and little water if required and stir fry till everything is combined (around 1 min)
- Lastly add the sesame oil, mix and stir fry.
- Garnish with the balance spring onion greens, mix and serve hot.
#mongolianchicken #chickenstirfry #mongolianchickenfry #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken #mongoliancuisine
Chinese Chicken with Garlic Sauce Recipe by SooperChef
Chinese Chicken with Garlic is an ultimate delicious hearty meal that you can not resist. Try this Sizzling Chinese Chicken with Garlic Sauce over rice and treat your tastebuds. Make this quick recipe with K&N's Tender Pops and let us know how it turned out.
#ChineseChicken #GarlicSauce #SooperChef
Chinese Chicken with Garlic Sauce
Ingredients for Garlic Sauce:
Soy sauce 2 tbsp
Chili garlic ketchup 2 tbsp
Vinegar 1 tbsp
Brown sugar 1 ½ tsp
Sesame oil 1 tsp
Ingredients for Chinese Chicken with Garlic Sauce:
K&N’s Tender Pops (25-28)
Oil 1/4 cup
Garlic (chopped) 2 tbsp
Green onion (white part chopped) 1/2 cup
Prepared sauce
K&N’s Stok (1 cube)
Water 1/2 cup
Slurry (corn flour 3 tbsp + water 1/4 cup)
Red chilies (sliced) 2-3
Green onion (green part chopped) as required
White sesame seeds (for sprinkle)
Hot sizzler plate
Oil (for greasing)
Directions for Garlic Sauce Preparation:
1. In a bowl add soy sauce, chili garlic ketchup, vinegar, brown sugar, sesame oil and mix well. your sauce is ready. Set aside.
Directions for Tender Pops with Garlic Sauce Preparation:
2. In a pan, heat oil and add garlic, and fry until it starts to turn brown.
3. Add the white part of the green onion and stir fry for 2 minutes.
4. Now add prepared garlic sauce and simmer for another 2 minutes. Now add water, K&N’s Stok, and cook until K&N’s Stok dissolves.
5. Add corn flour slurry and cook until the sauce starts to thicken.
6. Fry K&N’s Tender Pops as per instructions on the pack.
7. Add prepared K&N’s Tender Pops into the sauce and toss well.
8. Add the green part of the spring onion and red chilies, cook for a minute and turn off the flame.
9. Garnish with sesame seeds. Heat a sizzler plate for a minute. Transfer the prepared Chinese Chicken with Garlic Sauce on it.
10. Your Chinese Chicken with Garlic Sauce is ready. Serve and enjoy.
Prep time: 10 mins
Cooking time: 20 mins
Servings: 3-4
Cook Super Easy Restaurant-Style Mongolian Chicken 蒙古鸡丁 at Home! Chinese Chicken Recipe
Mongolian chicken is a savoury and sweet chicken dish. The sauce tastes deliciously gingery, spicy, and garlicky. We like to serve this dish with steamed rice. You don't even need to make another vegetable dish because Roland has loaded it with spring onions. If you want to eat this dish with rice on its own, this portion is only enough for one.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
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Super Easy Restaurant-Style Mongolian Chicken 蒙古鸡丁
Ingredients:
Serves 3 - 4 pax (if served with other dishes)
Serves 1 pax (if you are having this on its own with rice)
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Marinated chicken
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280g (9.88 oz) boneless chicken leg meat
1 tablespoon light soy sauce
0.5 teaspoon salt
A few dashes of white pepper
3 tablespoons cornflour
3 tablespoons water
Add 2 tablespoons of cornflour and 1 tablespoon of cooking oil to the marinated chicken before deep-frying. Remove any excess liquid from the chicken before adding.
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Other ingredients
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10g (0.35 oz) julienned young ginger
6 stalks spring onion (add the stem part first)
4 cloves chopped garlic
120ml (4.06 fl oz) water
1 tablespoon oyster sauce
1 tablespoon light soy sauce
1 tablespoon premium dark soy sauce
1 teaspoon crushed chilli pepper or chilli powder
1.5 teaspoons sugar
Some cornstarch solution
1 tablespoon Chinese cookiing. oil (Shaoxing Huatiao wine)
0.5 teaspoon sesame oil
===
Don't know where to get the ingredients or don't know what they look like? See the links below. These are just for your reference. Get them only if you think the price is right or the reviews from other buyers are good.
Light soy sauce
Oyster sauce
Dark soy sauce (we've never tried this brand before so you gotta trial and error until you find a good premium dark soy sauce. The one we use has a really nice consistency - it's not too thick but not too watery. It's also not too salty and has a slight tinge of sweetness. The main purpose of dark soy sauce is to give your dish a dark colour with a really nice caramel taste)
Cornflour
Chinese cooking wine
Sesame oil
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Staying in Singapore or coming over for a holiday? Get the cooking tools that we used in our videos:
You can also get La Gourmet products from most major departmental stores in Singapore as well.
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Get it in Singapore:
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If you like this recipe, you might like these too:
Super Easy - Zero Skills Required! Soy Sauce Chicken 豉油鸡 Chinese Chicken Leg Recipe | Easy Lunch
Zero Skills Required! Singapore Roasted Chicken Rice 新加坡烧鸡饭 Singapore Chinese Chicken Rice Recipe
Super Easy One Pot Chinese Style Chicken Stew Recipe 简易独锅焖鸡 Wholesome Chinese Chicken Recipe
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DRAGON CHICKEN | INDO CHINESE STARTER RECIPE | RESTAURANT STYLE DRAGON CHICKEN
Dragon Chicken | Indo Chinese Starter Recipe | Restaurant Style Dragon Chicken | Dragon Chicken Recipe | Chicken Starter Recipe
Ingredients for Dragon Chicken:
- Boneless chicken strips- 250 gms
Marinate chicken with:
- Salt- 1/2 tsp
- White pepper powder- 1/2 tsp
For the batter:
- All purpose flour/ maida- 3 tbsp
- Cornflour- 2 tsp
- Baking powder-1/2 tsp
- Salt- 1/4 tsp
- White pepper powder- 1 tsp
- Egg- 1
- Chilled water- 4 tbsp
- Garlic chopped- 8 cloves
- Dried red chillies, halved- 4(8 halves)
- Red onion, thick sliced- 1 small (60 gms)
- Cashew nuts halved and fried- 20(40 halves)
- Green pepper/capsicum julienned- 1 small (60 gms)
- Red pepper julienned- 1 small(60 gms)
- Red Chilli sauce- 2 tbsp
- Soy sauce- 2 tsp
- Tomato sauce- 2 tbsp
- Salt- a pinch (1/8 tsp)
- Sugar- 1 tsp
For garnish:
- Spring onion greens chopped- 1 tbsp
- White sesame seeds- 1/2 tsp
- Water- 2 tbsp
- Oil- 2 tbsp + oil for deep frying
Preparation:
- Cut the boneless chicken into 2 inch strips.
- Add salt & white pepper powder and mix well. Set aside for 10 mins.
- Now prepare the batter as per items listed above. Mix well. Pour it on the marinated chicken strips. Mix well and set aside for 15 mins.
- Heat oil in a wok or kadai and fry the strips till golden. Should take around 4-5 mins on medium to high heat. Do not crowd the wok/kadai, fry in batches.
Process:
- Take a wok or kadai and heat oil.
- Add the chopped garlic & dried red chillies. Give a stir.
- Now add the red onion slices and fry on medium heat for 2 mins till soft.
- Add the 3 sauces, a pinch of salt & 1 tsp of sugar. Mix well and then add the fried cashew halves. Mix well and stir fry for 30 secs. Now add the sliced peppers and mix well for another 15 secs.
- Now add the fried chicken strips and mix well, tossing it to combine well for 1 min.
- Add a splash of water to coat the chicken pieces well with the sauce and stir fry for 2 mins.
- Garnish with chopped spring onion greens and white sesame seeds and serve hot.
#dragonchicken #dragonchickenrecipe #indochinesechicken #chickenstarter #spiceeatschicken #spiceeatsrecipes #spiceeats
Hunan Chicken
Hunan chicken packs a punch thanks to the chili garlic sauce that's complemented with golden brown chicken, broccoli, bell pepper, carrots, snow peas, and baby corn.
RECIPE AND INSTRUCTIONS HERE! -
Ingredients
1 3/4 pound boneless skinless chicken breasts
2 1/2 Tablespoons cornstarch divided
3/4 cup olive oil
2 1/2 cups broccoli florets
1 1/2 cup sliced red bell pepper
1 1/2 cups julienned carrots
1 1/2 cups snow peas
1 cup chicken broth
3 Tablespoons oyster sauce
1/4 cup honey
1 1/2 Tablespoons Asian garlic chili sauce
1/2 cup soy sauce
1 Tablespoon minced garlic
1 1/2 cups baby corn cut in half lengthwise
Instructions
Chop chicken breast into bite sized pieces. Sprinkle with 1 1/2 tablespoons of the cornstarch. Use gloved hands to toss and coat the chicken.
Heat olive oil in a wok over medium-high heat until hot and shimmering.
Carefully add chicken pieces to the wok. Stir fry until chicken is no longer pink and a light brown crust begins to develop. Remove chicken to a paper towel lined plate and set aside.
To the remaining oil in the wok over medium-high, add broccoli, red bell pepper, carrots, and snow peas. Stir fry for 2-3 minutes.
Add chicken broth, oyster sauce, honey, Asian garlic chili, and soy sauce. Stir to combine well. Bring mixture to a boil.
Sprinkle remaining cornstarch over the ingredients in the wok and stir to combine.
Add minced garlic, baby corn, and reserved chicken. Stir to combine and coat all ingredients in sauce.
Allow to simmer for 3-4 minutes so that the sauce begins to thicken. Turn off heat and allow to sit for 5 minutes, this will allow the sauce to further thicken but not overcook the vegetables.
Notes
Try to cut your vegetables so that they are fairly uniform in size. This will allow them to cook at the same rate.
Honey helps balance the heat in the dish. You can use regular granulated sugar instead if preferred.
If you like your dishes extra spicy, try adding a small amount of chili paste, sliced red chiles, or a little more Asian chili garlic sauce to the mix.
ഹോട്ട് ആൻഡ് സൗർ ചിക്കൻ സൂപ്പ് | Hot and Sour Chicken Soup Recipe - Restaurant Style Recipe
Soup anyone!? Majority of you will go for a Hot and Sour Soup when such a questions is asked. A favourite of almost everyone, that is what Hot and Sour Chicken Soup is! Highly flavourful and loaded with the benefits of veggies and chicken. It is also known to decrease inflammatory response and helps in healing cold symptoms and so is a favourite in almost every household. This super yummy dish can be prepared so quickly with the ingredients easily available in our kitchen.
???? SERVES: 4
???? INGREDIENTS
Water (വെള്ളം) - 5 Cups (1250 ml)
Onion (സവോള) - 1 No (Medium Size)
Carrot (ക്യാരറ്റ്) - ½ of one
Crushed Ginger (ഇഞ്ചി ചതച്ചത്) - 1 Inch Piece
Crushed Garlic (വെളുത്തുള്ളി ചതച്ചത്) - 2 Cloves
Chicken (ചിക്കൻ) - 200 gm
Salt (ഉപ്പ്) - ½ + ½ Teaspoon
Crushed Black Pepper (കുരുമുളക് ചതച്ചത്) - ½ + ½ Teaspoon
Egg (മുട്ട) - 1 No
Corn Flour (ചോളം പൊടി) - 2 Tablespoons
Refined Oil (എണ്ണ) - 1 Tablespoon
Finely Chopped Garlic (വെളുത്തുള്ളി ചെറുതായി അരിഞ്ഞത്) - 1 Tablespoon
Spring Onion Bulb (white part) - 3 Tablespoons
Carrot (ക്യാരറ്റ്) - ¼ Cup (Chopped)
Cabbage (ക്യാബജ്) - ½ Cup (Chopped)
Green Beans (ബീൻസ്) - 3 Tablespoons (Chopped)
Soy Sauce (സോയ സോസ്) - 1 Tablespoon
Red Chilli Sauce (ചില്ലി സോസ്) - 1 Tablespoon
Vinegar (വിനാഗിരി) - 1 Teaspoon
Sugar (പഞ്ചസാര) - ½ Teaspoon
Spring Onion Greens (green part) - ¼ Cup (Chopped)
???? STAY CONNECTED
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