Super Yummy Crispy Creamy Butter Chicken 奶油鸡 Singapore Chinese Style Recipe • Chicken Recipe
You gotta try this SUPER Good Creamy Butter Chicken Recipe 奶油鸡. It's so easy to make and we're so sure your family will enjoy it very much.
See the ingredient list below for your easy reference.
Before we go on, we would like to give special thanks to Shogun by La Gourmet for letting us try their super good and durable non-stick pan. The pan we're using in this video has a non-stick granite coating. We've been using this for slightly over a year now and it's still in brand new condition. Love it! Just a note to caring for your non-stick pan, please do not use olive oil in it because olive oil has low smoking point which will spoil the coating of the pan. Also do not use any metal stirrers in the pan because this will scratch up the surface of the pan and spoil it. When washing your non-stick pan, please use sponge - not those wired ones. This again will help to protect your non-stick surface. If you like to buy Shogun by La Gourmet pans, head up to Robinsons, Tangs, Metro, Takashimaya, OG, BHG etc in Singapore to get one for yourself or your loved ones. Those staying in Malaysia can also get the pan from most leading departmental stores in the country.
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Ingredients:
Serves 4
Chicken batter ingredients
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370g of chicken thigh meat
1/4 cup of water
1 egg white
2 tablespoons of Chinese rice wine
0.5 teaspoon of salt
2 tablespoons of oyster sauce
3 tablespoons of cornflour
A few dashes of white pepper
Coat marinated chicken with cornflour
Creamy butter sauce ingredients
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30g of butter
1 egg yolk
5 cloves of chopped garlic
A small bunch of curry leaves
1 chopped bird's eye chilli - optional
3/4 cup of evaporated milk
0.5 teaspoon of sugar
1 teaspoon of salt
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If you like this recipe, you might like these too:
Singapore Chicken Satay
Singapore Satay Sauce
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Crunchy Korean fried chicken recipe (Dakgangjeong: 닭강정)
The full recipe is on my website:
This crispy, crunchy, spicy Korean fried chicken is incredibly delicious! You're going to love it, I guarantee, and take this chicken to a party and everyone will give you compliment: Whoo ah~ this crispy chicken is crunchy crunchy like candy!
If you like this recipe, also check out my original dakgangjeong recipe, which is a lot chunkier and stickier:
and also my spicy, seasoned can't-fail yangnyeom-tondak:
One Pan Recipe: Chinese Kung Pao Chicken Recipe with Spicy Kung Pao Sauce - 宫保鸡丁
⬇️ Ingredients below ⬇️
A classic dish known all around the world for its use of dried chillies. Our local version is slightly tangy, slightly sweet while staying true to its SPICY roots.
Kickstart the dish by infusing the oil with peppercorns and dried chillies. This gives it the distinct kung pao chicken kick. Adding loads of aromatics like ginger, garlic and spring onions makes the dish even more appetizing, we chose chicken thighs over breast so that it stays juicy even when stir fried. Definitely a great dish to pair with piping hot rice!
Tip: Adjust the amount of dried chillies according to your preference, but do take note not to use less than 10 dried chillies. For those who loves some crunch, you can add cashew or peanuts to the dish.
#themeatmensg #zichar #kungpaochicken #chili #sichuan #stirfry
⬇️ Ingredients here ⬇️
15 dried red chilli peppers (use less if you want the dish less spicy)
6 chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)
3 cloves garlic, minced
About 1 1/2 tbsps worth of minced ginger (preferable to do the mincing yourself)
3 green onions, sliced - use the white parts for cooking and save the green portions for garnish
1/2 cup of unroasted cashew nuts (this is what I prefer but the original recipe calls for peanuts)
For the marinade:
1 1/2 tbsps of Shaoxing Wine (Chinese Rice Wine)
1 tbsp light soy sauce
3/4 tsp salt
1 tsp cornstarch
For the sauce:
1 tsp light soy sauce
1 tsp dark soy sauce
1 1/2 tbsps sugar
1 tsp corn starch
2 tsps black vinegar
1 1/2 tbsps water
Tiny dash of sesame oil
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Full recipe at:
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Timestamps:
0:00 Marinate chicken
0:19 Prepare stir fry ingredients
0:45 Magic kung pao sauce
1:00 Prepare wok with fragrant oil
1:10 One pan magic!
2:15 Serve hot
Ayam Kung Pao | Pedas Lemak Cukup Rasa ????
Hi Semua, untuk kali ni..kita masak menu Chinese style pula iaitu Ayam kung pao. Ayam kung pao versi dalam video ni tak sama mcm versi klasik sebab Che Nom ada tambah dan tukar dengan beberapa bahan yang Che Nom suka..tapi masih lagi kekalkan konsep asas masakan. Ayam kung pao ni kalau untuk tekak melayu..memang ok sangat rasa nya sebab ada rasa pedas dari cili kering dan rasa lemak2 manis dari kacang dan sos soya. Cukup simple dan sedap kalau makan dengan nasi panas aja.
Anggaran makan : 3-4 orang
//Bahasa Melayu
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Bahan-bahan untuk perapan ayam:
400g atau 2 keping isi ayam
1 sudu besar tepung jagung
2 sudu besar kicap cair
Bahan-bahan untuk sos:
2 sudu besar kicap manis
2 sudu besar kicap cair
½ sudu besar minyak bijan
1 sudu besar tepung jagung
1 sudu besar gula
3-4 sudu besar air
Bahan-bahan lain:
1 senduk minyak masak
½ mangkuk kecil gajus atau kacang tanah
6-7 tangkai cili kering
3-4 ulas bawang putih
1 inci halia
capsicum
¼ biji bawang holland atau bawang merah
daun bawang
//English
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Ingredients for chicken marinade:
400g or 2 pieces chicken breast
1 tablespoon cornstarch
2 tablespoons light soy sauce
Ingredients for the sauce:
2 tablespoons sweet soy sauce
2 tablespoons light soy sauce
½ tablespoon sesame oil
1 tablespoon cornstarch
1 tablespoon sugar
3-4 tablespoons of water
Other Ingredients:
1 big tablespoon cooking oil
½ small bowl cashews or peanuts
6-7 stalks red dried chillies
3-4 cloves garlic
1 inch ginger
capsicum
¼ yellow onion
green onion
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#resepichenom #ayamkungpao
Chef's Favorite Kung Pao Chicken and Pepper Chicken l Authentic Chinese Food
One of the Top 10 Chinese Dishes Chosen by Travelers...Kung Pao Chicken. Master chef Chen Yichun shares tips on how to make this authentic chicken recipe with step by step instruction. Get the recipes:
#kungpaochicken #chickenrecipe #chinesefood
Kung Pao Chicken (宫保鸡丁) is a highly addictive stir-fried chicken with the perfect combination of salty, sweet and spicy flavor!
Pepper Chicken (椒麻雞片) is another mouth-watering chicken dish with a special Szechuan sauce made with green onion and Sichuan peppercorns.
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Here we have the best Chinese recipes, prepared by award-winning chefs to showcase authentic, traditional Chinese cooking.
Whether you want to know how to make Chinese dishes at home, or learn how to master cooking with a wok, we've got you covered.
BETTER THAN TAKEOUT - Easy Kung Pao Shrimp Recipe
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Kung Pao Shrimp is a classic Sichuan dish. As a variant of Kung pao chicken, it is easy to make and great to serve with white rice because the taste is flavorful, complex, and well-balanced. As a variant of kung pao chicken, one of the differences is that this dish is deep fry and kung pao chicken is stir-fried. So the shrimp is slightly crispy and coated with a glossy sauce.
INGREDIENTS (serves 2-3 people with some rice)
To Marinade the Shrimp
1 lb of shrimp peeled and deveined
1/3 tsp of salt
Some white pepper to taste (Amazon Link -
2.5 tsp of Chinese cooking wine (Amazon Link -
1 tbsp of cornstarch (Amazon Link -
2/3 cup of cornstarch (Amazon Link -
To Make the Sauce (碗芡)
4.5 tbsp of sugar (Amazon Link -
1.5 tsp of cornstarch (Amazon Link -
2 tbsp of light soy sauce (Amazon Link - )
2.5 tbsp of Chinese black vinegar (Amazon Link -
3 tbsp of water
Others:
1.5 cups of oil for deep frying
1/2 cup of peanuts
4 cloves of garlic, sliced thinly
1/2 inch of ginger, sliced thinly
4 scallions, dice the white and cut the green part into short pieces
a handful of red dried chilies, cut some open to release the flavor (Amazon Link -
1/2 tbsp of Sichuan peppercorn powder (Amazon Link -
1 tbsp of Sichuan Dou Ban Jiang (Amazon Link -
INSTRUCTIONS
Marinade the shrimp with salt, white pepper powder, Chinese cooking wine, and 1 tbsp of cornstarch. Please pay attention to the ingredient list if you are buying frozen shrimp. Most shrimp on the market is frozen with a salt solution. In that case, you must use less salt or rinse the shrimp thoroughly before seasoning.
Place 1/3 cup of cornstarch at the bottom of a big container. Add the shrimp and cover with another 1/3 cup of cornstarch. Put on the lid and shake well. Leave the shrimp in the container and set it aside. The first tbsp of cornstarch in the marinade acts like glue, which will catch more starch while shaking.
To make the sauce (or what we call 碗芡), thoroughly combine the sugar, cornstarch, light soy sauce, Chinese black vinegar, and water. You can replace Chinese black vinegar with white or rice vinegar; however, you will miss a bit of the distinctive fermented taste.
Add 1.5 cups of oil and the peanuts to the wok. Stir constantly over medium-low heat for 2-3 minutes. Remove the peanut when you see they are slightly opened; set them aside. If allergic to peanuts, use a different kind, such as walnut or almond. If your peanuts are roasted already, skip this step.
Put the shrimp into a sieve and shake it a few times to eliminate the excess starch. Next, heat the oil to 400°F /204°C and fry the shrimps in 2 batches for 2-3 minutes each. Crowding the wok risks overcooking the shrimp as it will quickly drop the oil’s temperature.
Transfer the shrimp to a rack to drain out the excess oil. Sieve the starch crumbs from the oil before frying the next batch of shrimp.
Remove most of the oil and keep 1.5 tbsp in the wok. Add garlic, ginger, the white part of the scallions, red dried chilies, and the Sichuan Dou Ban Jiang. Stir over medium-low heat for a couple of minutes or until fragrant.
Add the Sichuan peppercorn powder. Pour in the sauce. Keep stirring until the sauce is thickened. Add the reserved green part of the scallion, the peanuts, and the shrimp. Toss until everything is coated thoroughly. Serve with white rice.
This dish can be made without chilies, Sichuan peppercorns, and the Dou Ban Jiang. That’s what most Americanized takeout restaurants do. However, these three ingredients create the classic spicy and numbing flavor, which stands the authenticity.