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Oyster Sauce Chicken Recipe

Oyster Sauce Chicken
The combination of fried chicken pieces and oyster sauce goes great together. This recipe uses boneless chicken thighs but you could use boneless skinless chicken breasts as well. The chicken is sliced into chunks and then coated with flour and cornstarch and fried in hot oil. The fried chicken pieces are then tossed with a sauce. The sauce gets a lot of its flavor from oyster sauce, soy sauce and vinegar. I like to serve this recipe with rice or pasta. Enjoy.

Oyster Sauce Chicken

Oyster Sauce Chicken

Yield: 4 Servings

Ingredients:

  • 2 1/2lbs boneless chicken thighs (cut into bite size pieces)
  • ½ cup flour
  • 2 tablespoons cornstarch
  • salt and pepper (to taste)

Sauce-

  • 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 cup chicken stock
  • 2 tablespoons oyster sauce
  • chopped green onions (for garnish)

Directions:

  1. Heat oil in a deep-fryer to 375 degrees F. In a large bowl mix together flour, cornstarch, salt and pepper. Toss the chicken pieces in the flour mixture until well coated. Deep fry the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
  2. While the chicken is cooking prepare the sauce. In a saucepan mix together 2 teaspoons of cornstarch, sugar, soy sauce and vinegar. Slowly stir in chicken stock and oyster sauce and cook over medium low heat until the sauce slightly thickens. Remove from heat and set aside.
  3. Mix the cooked chicken with the sauce and garnish with green onion. 

 

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Chicken Wontons Recipe

Chicken Wontons
A delicious Chinese fried appetizer is chicken wontons. This appetizer consists of a chicken and shrimp mixture that is stuffed into wonton wrappers and fried in hot oil. The wontons get a lot of flavor from sesame oil, fish sauce, white pepper and green onion. These wontons are delicious served alone or with a dipping sauce. The dipping sauce is a combination of sweet chili sauce, lime juice, cilantro and sesame seeds. I personally found that the wontons were so good they did not need a dipping sauce but if you want the extra flavor, it is very easy to prepare. Wrapping the wontons does require a little bit of work but it is well worth the effort. The chicken and shrimp for this recipe goes into the wonton wrappers raw. The hot oil will cook the chicken and shrimp while frying. Enjoy.

Chicken Wontons
Chicken Wontons

Chicken Wontons

Yield: 12

Ingredients:

  • 1/2lb ground chicken
  • 1/4lb shrimp (chopped into small pieces)
  • 1 green onion (sliced)
  • ½ teaspoon cornstarch
  • ¼ teaspoon salt
  • 1 dash fish sauce (optional)
  • ½ teaspoon sesame oil
  • 3 dashes ground white pepper
  • 12 wonton wrappers
  • water (for sealing)
  • Oil (for deep frying)

Dipping Sauce-

  • 3 tablespoons Thai sweet chili sauce
  • 2 teaspoons lime juice
  • 1 tablespoon chopped cilantro leaves
  • pinch of sesame seeds

Directions:

  1. In a small bowl mix together sweet chili sauce, lime juice, cilantro and sesame seeds. Set aside.
  2. In a large bowl combine ground chicken, shrimp, green onion and cornstarch until well combined. Add in salt, fish sauce, sesame oil and white pepper. Mix well. Set aside.
  3. Lay out a wonton wrapper onto a flat surface. Add about ½ tablespoons of the filling into the middle of the wrapper. Dip your finger into some water and wet the outer edges of the wrapper with the water. Fold the edges of the wonton wrapper up and seal the wonton so that there is not opening on the top and the wonton wrapper is securely enclosed. You do not want any openings in the wrapper or the oil will get in. Repeat with the remaining meat mixture and wonton wrappers.
  4. Heat oil in a deep-fryer to 375 degrees F. Deep fry the wontons in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels. Serve with the dipping sauce. 

 

Adapted from Rasa Malaysia

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Dragon Chicken Recipe

Dragon Chicken
Dragon chicken is an Indo-Chinese dish that consists of breaded, fried chicken mixed with a spicy red sauce. This recipe is great because it uses common ingredients that are easy to find and many which you may already have on hand. The chicken is coated with a seasoned cornstarch and egg mixture, then fried and tossed with a sauce. The sauce gets a lot of flavor from garlic, ginger, soy sauce and sugar. Red pepper flakes are added for the spice. You can adjust the amount of red pepper flakes based on your taste. If you like a milder dish, you will want to use significantly less. You can either use dark meat or white meat chicken for this recipe. I like to serve this chicken on top of brown or white rice. Enjoy.

Dragon Chicken
Dragon Chicken
Dragon Chicken

Dragon Chicken

Yield: 2 Servings

Ingredients:

  • 1lb boneless skinless chicken breasts or thighs (cut into small chunks about that are about 1 inch)

marinade-

  • 1 egg white
  • ½ teaspoon pepper
  • 1 teaspoon chili powder
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • salt (to taste)

Sauce-

  • 1 teaspoon garlic (finely chopped)
  • 1 teaspoon ginger (finely chopped)
  • 1 teaspoon crushed red pepper flakes (or less, to taste)
  • 3 tablespoons tomato sauce
  • 1 tablespoon soy sauce
  • ½ teaspoon sugar
  • Oil

Directions:

  1. In a large bowl combine egg white, pepper, chili powder, cornstarch, 1 tablespoon soy sauce and salt. Mix well. Add the chicken pieces and mix well to coat. Set aside for 10 minutes.
  2. Heat oil in a deep-fryer or large deep pot to 375 degrees F. Add the chicken pieces in batches and cook until golden brown and crispy and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels.
  3. Heat 2 tablespoons of oil in a large non-stick wok or skillet to medium-high heat. Add the garlic and ginger and sauté until lightly golden and then add red pepper flakes. Mix in the tomato sauce, soy sauce and sugar. Mix well.
  4. When the sauce starts to boil, add the fried chicken pieces to it. Let the mixture cook for a few minutes until well combined. Remove from the heat and serve.

Adapted from Ayesha’s Kitchen.  

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Chicken Egg Rolls Recipe

Chicken Egg Rolls
Chicken Egg Rolls make a great appetizer to go with any Chinese dinner. These are rolls use ground chicken for the meat and are stuffed with other ingredients such as cabbage, carrot and green onion. A lot of the flavor in this recipe comes from garlic powder and ginger. I like to use dry seasonings instead of the fresh because I feel like it adds more flavor. There is a little bit of work required to roll the egg rolls but it shouldn’t take too long and they are so much better than the ones that you buy from the store. These egg rolls go great served with sweet and sour sauce. Enjoy.

Chicken Egg Rolls

Ingredients:

  • 1lb ground chicken
  • garlic powder (to taste)
  • ground ginger (to taste)
  • salt (to taste)
  • ground black pepper (to taste)
  • 2 cups shredded cabbage
  • 1 cup shredded carrot
  • 1 green onion (sliced)
  • 14 egg roll wrappers
  • 2 tablespoons flour
  • 1 tablespoon water
  • 1 quart vegetable oil (for frying)

Directions:

  1. Heat a wok or large skillet to high-heat. Add a little bit of oil. Add the ground chicken and cook while breaking up into chunks with a spatula or spoon until no longer pink and fully cooked. Reduce heat to medium low. Add cabbage and carrots and stir fry for 2 minutes or until softened. Season with garlic powder, ground ginger, salt, and pepper to taste. You will want to make sure that the mixture is well seasoned without adding too much spice.
  2. Heat oil in a deep-fryer or large pot to 375 degrees F. Lay out an egg roll wrapper onto a flat surface. Place 2 tablespoon of the filling into the corner of the wrapper, so that the filling is not touching the corner. Fold over that corner about half-way up. Fold over the left and right corner to the middle. Using a brush of the bottom of a spoon brush the cornstarch and water mixture onto the edges of the wrapper. Finish rolling up tightly and secure to make sure there are no leaks. Repeat until all of the egg rolls are used or the filling is gone.
  3. Add the egg rolls to the hot oil and deep-fry in batches, turning occasionally until golden brown. Place onto a plate lined with a paper towel to drain.
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