HOT AND SWEET CHICKEN | SPICY AND SWEET CHICKEN RECIPE | BY SPICE EATS
Hot and Sweet Chicken | Spicy and Sweet Chicken Recipe | Hot and Sweet Chicken Restaurant Style | Chinese Hot and Sweet Chicken | Hot and Sweet Chicken Recipe
Ingredients for Hot and Sweet Chicken:
- Boneless Chicken cut into strips- 300 gms
(All measurements using US spoon measures)
1st Marinade :
- Salt- 1/4 tsp
- Pepper Powder- 1/2 tsp
- Dark Soy Sauce- 1/4 tsp
2nd Marinade/Batter:
- All Purpose Flour (Maida)- 2 tbsp
- Cornflour- 2 tbsp
- Baking Powder- 1/4 tsp
- Salt- 1/4 tsp
- Egg white- 1
- Chilled water- 3 tbsp
Hot & Sweet Sauce :
- Tomato Ketchup- 4 tbsp
- Red Chilli Sauce- 2 tbsp
- White Vinegar- 2 tsp
- Honey- 2 tsp
- Dark Soy Sauce- 1/2 tsp
Other Ingredients:
- Ginger chopped- 2 tsp
- Garlic chopped- 3 tsp
- Spring onion white, chopped - 4 tsp
- Spring onion greens, chopped for garnish- 2 tbsp
- Refined oil- 1.5 tbsp + oil for deep frying
- Water after adding sauce- 2 tbsp
Preparation:
- Wash and leave the chicken pieces/fillets to drain.
- Pat dry if required and cut them into 2 inch strips.
- Add the ingredients for the 1st marinade and set aside for 20mins.
- Add all the ingredients for the Hot & Sweet sauce in a small bowl and give a mix. Set aside for use later.
- Chop the ginger, garlic, spring onion white and green. Set aside.
- Add all the ingredients for the 2nd marinade/batter to the marinated chicken and mix well.
Process:
- Heat oil for deep frying in a skillet or wok or kadai.
- Once the oil is medium hot, take battered chicken strips one at a time and drop them in oil side by side to not crowd the pan.
- Fry the chicken strips on medium heat, turning & frying the pieces for 5-6 mins till golden in colour. Take it out & repeat the same with the next batch.
- Now take a wok or kadai and add 1.5 tbsp oil.
- Keep it on high heat and add the chopped garlic. Give a stir and then add the chopped ginger. Give a stir again and then add the chopped spring onion whites. Stir fry on high heat for 30 secs and then add the hot & sweet sauce. Mix and continue to fry on high heat for another 30 secs till the sauce thickens. Add 2 tbsp water and continue to cook it on high heat for another 1 min.
- Now add the fried chicken strips, give a mix and continue to stir fry to coat the chicken strips well with the sauce. This should take around 2 mins.
- Garnish with chopped spring onion greens. Toss it well and serve hot.
#hotandsweetchicken #spicyandsweetchicken #chinesehotandsweetchicken #chickenrecipe #honeychillichicken #spiceeats #spiceeatsrecipes #spiceseatschicken
Chili Chicken in Black Pepper Sauce | Restaurant Style Spicy Chili Chicken
#chilichicken #chickenchilidry #kunfoods #easyrecipe
Recipe:
Velveting the chicken:
Chicken Boneless 250gms
Egg 1
Corn Flour 1tbs
Sat 1/4tsp
Black Pepper 1/4tsp
Soya Sauce 1tsp
Fry the chicken after marination in super hot oil
Gravy:
Oil 2tbs
Garlic sliced 1clove
Onion 1/2
Capsicum 1/2
Green Chillies 2
Red Chillies 2
Fried Chicken
Sauce:
Water or chicken stock 1cup
Salt 1/2tsp
Black Pepper 1/2tsp
Chicken Powder 1tsp
Soya Sauce 1tbs
Oyster Sauce 1tbs
Soy Stir Sauce 1tbs Optional
Corn flour 1tsp mixed in 2tbs of water
Sweet chili chicken❗️ Delicious & easy!
Sweet chili chicken❗️ Delicious & easy!
Recipe and ingredients:
0:00 – Intro
0:02 – 2 chicken breasts (~500g)
0:57 – ½ teaspoon salt
1:01 – Black pepper
1:08 – ½ teaspoon Turmeric
1:25 – 125ml milk
1:39 – 1 cup All Purpose Flour
1:52 – 1 Egg
2:28 – ⅓ cup honey
2:39 – 3 tablespoons ketchup
2:47 – 1 tablespoon Korean red chili paste (Gochujang)
2:57 – 2 tablespoons light soy sauce
3:04 – 3 cloves of garlic
3:22 – 2 teaspoons smoked paprika
3:37 – 2 tablespoons sugar
4:41 – 30g peanut
5:55 – Sesame seeds
6:01 – Parsley flakes
#sweetchilichicken
#asmrcooking
½ cup ~ 125ml
1 tablespoon ~ 15ml
1 teaspoon ~ 5ml
½ teaspoon ~ 2.5ml
The CREAMIEST Coconut Sweet Chilli Chicken | #cookwithme | Marion's Kitchen
It only takes 20 minutes to make and it's packed with so much flavour - this is Marion Grasby's creamy Coconut Sweet Chilli Chicken
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
ANDHRA CHILLI CHICKEN CURRY | ANDHRA CHILLI CHICKEN RESTAURANT STYLE
Andhra Chilli Chicken Curry | Andhra Chilli Chicken Restaurant Style | Andhra Style Green Chilli Chicken | Andhra Chilli Chicken | Green Chilli Chicken Curry | Andhra Style Chicken Curry | Chicken Curry | Chicken Recipe
Ingredients for Andhra Chilli Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken, curry cut with bones - 1 Kg
Green Masala Paste:
- Sautéed onions- small onion, thick slices (40 gms)
- Sautéed Green chillies - 8 nos., halved
- Coriander Leaves, chopped- 1 cup
- Mint leaves- 1/2 cup
- Curry Leaves- 10-12 nos.
Tempering:
- Cumin Seeds-1 tsp
- Cinnamon- 2 pieces
- Curry Leaves- 10-12
Spice Powders:
- Turmeric Powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Coriander Powder- 3 tsp
- Garam Masala Powder- 1 tsp
Other Ingredients:
- Onions, chopped- 2 big ones (200 gms)
- Green Chillies, slit- 3
- Ginger, crushed- 2 tbsp
- Garlic, crushed- 2 tbsp
- Tomato, sliced- 2 small (100 gms)
- Salt- 2.5 tsp or to taste
- Thick coconut milk- 1/2 cup (120 ml)
- Refined Oil- 5-6 tbsp
- Coriander leaves for garnish- 2-3 tbsp
Preparation:
- Peel and make thick slices of 1 small onion. Wash and cut the green chillies into halves.
- To make the Green Masala paste, take a frying pan & heat 1/2 tbsp oil. Now add the thick onion slices and fry on medium heat for 2-3 mins till translucent. Now add the green chillies, give a mix and fry on medium heat for 30 secs. Remove to a plate and let it cool.
- Now chop the coriander leaves and take out the mint and curry leaves.
- Now add all the ingredients for the masala paste into a blender/grinder and coarse grind it. Give it a mix and then blend it into a paste after adding 2-3 tbsp water. Set aside.
- Now, chop the onions, peel and crush the ginger & garlic and slice the tomatoes.
- Also slit the green chillies, take out the curry leaves and chop the coriander leaves for garnishing.
Process:
- Heat oil in a pan and add the cumin seeds, cinnamon and curry leaves. Give a stir and then add the chopped onions & slit green chillies. Fry on medium heat for 8-9 mins till the colour changes.
- Now add the crushed ginger and garlic and fry on medium heat for 2-3 mins.
- Add the sliced tomatoes and 1 tsp salt & fry on medium heat for 2-3 tsp till the tomatoes are soft. Now add all the spice powders other than Garam masala powder and mix and fry in medium heat for 2-3 mins till the spices are cooked and oil separates.
- Now add the chicken pieces and 1.5 tsp salt and mix and fry on high heat for 4-5 mins. Continue to cook on medium heat for another 8-10 mins till the chicken is browned.
- Add the Green Masala paste, coconut milk and Garam masala powder. Give a mix, add 200 ml water and cook covered on low heat for 15 mins till the chicken is tender.
- Now remove the lid, and add chopped coriander leaves. Add little water (if needed) for desired consistency of the gravy. Mix and cook 2 mins on low heat.
- Serve with roti or rice.
#andhrachillichicken #chillichickencurry #spicychickengravy #andhrastylechicken #spicychickenrecipe #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
Thai Red Chicken Curry
The main ingredient in this fast, delicious and versatile curry, is Coconut milk with chunks of veggies and chicken or fish slow cooked over stove top. It is very aromatic, sweet and savory and goes well with steaming rice. You can totally skip chicken and increase the quantity of vegetables. You can add any vegetables like, carrots, spinach, mushrooms etc.
Fish Sauce:
Coconut Milk:
Ginger Garlic Paste:
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