Three types of Chinese recipes made by flavor fusion kitchen.#flavorfusionkitchen
MOGOLIAN CHICKEN RECIPE
This BEST Mongolian Chicken recipe is ready to serve in 15 minutes and rivals your favorite takeout or restaurant for freshness and flavor! Tender chicken is drenched in a sweet and savory sauce with crisp green onions and served over steamed rice or egg noodles. It’s quick, easy and thoroughly delicious!
INGREDIENTS
1 lb chicken breast or thighs , cut into thin strips
1 tablespoon cornstarch , for coating
2 tablespoons high heat cooking oil
1 tablespoon fresh garlic , minced
2 teaspoons fresh ginger , minced
2 bunches green onions ,
3 tablespoons hoisin sauce
OR Best Homemade Hoisin Sauce
1 teaspoon sesame oil
¼ teaspoon black pepper
½ cup tamari (can substitute light soy sauce)
½ cup water
2 teaspoons cornstarch
½ cup brown sugar
or brown sugar alternative
INSTRUCTIONS
Combine the sauce ingredients in a bowl,
Sprinkle the cut up chicken with the cornstarch and toss to coat.
. Add the chicken and fry until cooked through, about one minute.
Serve immediately with steamed rice, egg noodles or chow mein.
Szechuan Chicken Ingredients
Szechuan sauce: to make the Szechuan chicken sauce, you’ll need soy sauce, rice vinegar, sriracha sauce, ginger, garlic, brown sugar, cornstarch, red chili flakes, salt, and pepper.
Oil: use whatever neutral oil you have on hand.
Chicken tenders: cube them so they cook quickly.
Bell peppers: I use yellow and red bell peppers. Feel free to use only red or yellow if you prefer.
Snow peas: if you don’t have snow peas, try snap peas.
Green onions: they provide a fresh flavor as well as being a pretty garnish.
Sesame seeds: for garnish.
Make the sauce
Cook the chicken
Stir fry the vegetables
Combine everything
Add the green onions and sesame seeds, toss it, and serve.
Chinese Chicken Lollipop
Ingredients
Chicken – chicken wing.
Sauce – Any barbecue sauce will work.
If you prefer not to use sauce, brush with olive oil and season with chili powder, garlic powder, salt and black pepper.
Garlic cloves and lemon halves are optional – they do add flavor and color.
Preheat the oven to 350 degrees.
Wash and pat the drumsticks dry with paper towels. Place in large bowl.
“French” the chicken drumsticks until you have exposed bones. Move on to the next step if you don’t plan to “French” the drumsticks.
Brush with any sauce you like. I used a soy sauce based Korean BBQ sauce. I actually just dipped my drumsticks in a small bowl of sauce. CAUTION: Do not reuse this sauce since it was in contact with raw chicken. Use fresh sauce for basting during cooking.
Arrange the lollipop pieces in a baking pan. Cover the bone with foil if desired. Add a couple of garlic cloves and a cut lemon if desired.
Bake in 350 degree oven for 30 minutes. Remove from oven. If you like crispy skin, remove the drumsticks from the baking pan and place them on a baking sheet.
Bastes generously with sauce.
Return to oven for 10-15 minutes turning pan midway to ensure even browning.
The internal temperature of the meat should be at ;east 165 degrees.
Plate with the bottom of the drumstick down. Best eaten hot!
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