Tag: Chinese

Crispy Chinese Honey Chicken

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Crispy Chinese Honey Chicken (without Deep Frying)

This Chinese honey chicken recipe guarantees crispy juicy chicken and a rich sauce that is bursting with flavor with a simple approach. Now you can make your favorite takeout dish at home and it’ll taste just as great as the restaurant version! {Gluten Free Adaptable}To make this dish gluten-free, use tamari or coconut amino to replace the soy sauce. Use dry sherry, sake, or mirin instead of Shaoxing wine.
Course: Main Course
Cuisine: Chinese
Keyword: poultry, stir-fry

Ingredients

  • 1 pound chicken thighs cut into bite- sized chunks
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon salt
  • 1 egg beaten
  • 1/2 cup cornstarch

Sauce

  • 1/4 cup honey or agave syrup
  • 1/4 cup water
  • 2 tablespoons Shaoxing wine or dry sherry for gluten-free
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 1 tablespoon rice vinegar
  • 2 teaspoons cornstarch

Instructions

  • Combine chicken pieces, vegetable oil, and salt in a big bowl. Mix well and let marinate for 10 to 15 minutes.
  • Mix all the ingredients for the sauce in a small bowl.
  • Add the beaten egg into the bowl with the chicken. Stir to mix well. Add cornstarch. Stir to coat the chicken, until it forms an uneven coating with a little dry cornstarch left unattached.
  • Heat oil in a large nonstick skillet over medium high heat until hot. Add chicken all at once and spread out into a single layer in the skillet. Separate chicken pieces with a pair of tongs or chopsticks.
  • Cook without touching the chicken for 2 to 3 minutes, or until the bottom turns golden. Flip to brown the other side, 2 to 3 minutes. Transfer chicken to a big plate and remove the pan from the stove. Let cool for 2 to 3 minutes.
  • Wipe the extra oil from the pan using a few layers of paper towel held in a pair of tongs, leaving about 1 tablespoon of oil in the pan. Add the garlic, ginger, and the white part of the green onion. Stir fry a few seconds to release the aroma.
  • Stir the sauce again to thoroughly dissolve the cornstarch.
  • Add the chicken back into the pan and pour in the sauce. Stir to mix well.
  • Transfer to a plate, garnish with the green part of the green onion, and serve hot over steamed rice. You can add some steamed vegetables on the side to add some color to the dish.

Notes

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Chicken wrapped in Lettuce

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Chicken Wrapped in Lettuce

From Shannon Jean Walsh when she was in college
Course: Main Course
Cuisine: Asian, Chinese
Keyword: poultry, stir-fry

Ingredients

  • 2 cups fresh shiitake mushrooms
  • 1 ½ pounds thin cut chicken breast
  • 2 tablespoons light colored oil such as vegetable oil peanut oil
  • Coarse salt and coarse black pepper
  • Three cloves garlic chopped
  • 1 inch ginger root finely chopped or grated, optional
  • 1 orange zested
  • ½ red bell pepper diced small
  • 1 small can 6 – 8 ounces, sliced water chestnuts, drained and chopped
  • 3 scallions chopped
  • 3 tablespoons Hoisin sauce
  • ½ large head iceberg lettuce core removed, head quartered
  • Wedges of navel orange on platter for garnish

Instructions

  • Remove tough stems from mushrooms and brush with damp towel to clean.
  • Slice mushrooms.
  • Chop chicken into small pieces.
  • Preheat a large skillet or wok to high.
  • Add oil to hot pan.
  • Add chicken to the pan and sear meat by stir frying a minute or two.
  • Add mushrooms and cook another minute or two.
  • Add salt and pepper to season, then garlic and ginger. Cook a minute more.
  • Grate zest into pan.
  • Add bell pepper bits, chopped water chestnuts, and scallions. Cook another minute, continuing to stir fry mixture.
  • Add hoisin sauce and toss to coat the mixture evenly.
  • Transfer the hot chopped barbecue chicken to serving platter and pile quartered wedges of crisp iceberg lettuce alongside.
  • Add wedges of oranges to platter to garnish.
  • To eat, pile spoonfuls of chicken into lettuce leaves, wrapping lettuce around filling and squeeze an orange wedge over the outside.