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How can I make my chinese chicken crispy like they do at the restaurant?
- Thread starter Melissa S
- Start date
chef_renee
New member
Oh, I do love this myself and you don't necessarily need a wok, just a very hot pan, some marinated chicken strips, dipped in some corn starch or rice flour, that makes it light but super crispy! Here's a really good recipe that you may want to try:
Fiery Pepper Chicken
INGREDIENTS
1 teaspoon Chinese cooking wine
1/2 teaspoon salt
1/2 pound boneless chicken, cut into 1/2 inch cubes
1/4 cup cornstarch, or as needed
3 cups peanut oil for frying
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 green onions, julienned
2 long, green chilies - cut into 1/2-inch pieces
2 cups dried chilies, chopped
2 tablespoons Szechuan peppercorns
2 teaspoons soy sauce
2 teaspoons Chinese cooking wine
1/2 teaspoon white sugar
1/2 teaspoon salt
DIRECTIONS
Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.
Fiery Pepper Chicken
INGREDIENTS
1 teaspoon Chinese cooking wine
1/2 teaspoon salt
1/2 pound boneless chicken, cut into 1/2 inch cubes
1/4 cup cornstarch, or as needed
3 cups peanut oil for frying
4 cloves garlic, minced
1 tablespoon minced fresh ginger root
2 green onions, julienned
2 long, green chilies - cut into 1/2-inch pieces
2 cups dried chilies, chopped
2 tablespoons Szechuan peppercorns
2 teaspoons soy sauce
2 teaspoons Chinese cooking wine
1/2 teaspoon white sugar
1/2 teaspoon salt
DIRECTIONS
Stir together 1 teaspoon cooking wine and 1/2 teaspoon salt in a bowl; add the chicken and stir to coat. Allow to marinate 2 to 3 minutes. Place the marinated chicken in a large, sealable plastic bag with the cornstarch and shake to coat.
Heat the peanut oil in a wok or large skillet over high heat. Fry the chicken in the oil until it begins to crisp around the edges, 7 to 10 minutes. Remove the chicken to a paper towel-lined plate to drain. Reserve 2 tablespoons of the oil, discarding the rest.
Reheat the reserved oil in the wok over medium-high heat; cook and stir the garlic, ginger, and green onions in the oil until fragrant, about 1 minute. Add the green chilies, crushed dried chilies, and Szechuan peppercorns; continue frying about 20 seconds more. Return the chicken to the wok; stir in the soy sauce, 2 teaspoons cooking wine, sugar, and 1/2 teaspoon salt until thoroughly combined. Remove from heat and serve immediately.
icybicycle
New member
Imperial Chinese Restaurant Sesame Chicken
6 boneless skinless chicken breast halves
5 tablespoons cornstarch
1 pinch salt
6 tablespoons water
1 tablespoon vegetable oil
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon chili oil
2 teaspoons roasted sesame seeds
oil (for frying)
SAUCE
8 tablespoons chicken broth
1 tablespoon soy sauce
4 tablespoons sugar
4 tablespoons white vinegar
1 teaspoon cornstarch
1/2 teaspoon oyster sauce
1* To roast sesame seeds.
2 Put in a pan on medium heat and brown lightly, stirring constantly.
3 In a small bowl, mix all sauce ingredients until well combined.
4 Cut chicken in 1/2 inch strips.
5 Place in a bowl with water and salt and let soak for about 15 minutes.
6 Do not drain.
7 Add cornstarch and mix well, coating chicken.
8 Add 1 tbsp. vegetable oil to chicken and mix until smooth.
9 Separate chicken pieces.
10 Heat oil in frying pan or wok on medium heat.
11 Fry chicken until crisp and cooked.
12 Remove from wok and drain oil.
13 Heat frying pan or wok up again with 1 teaspoon of oil.
14 Add ginger, garlic, and chili oil, stir fry until fragrant.
15 Add sauce mix, stir until thickened.
16 Add chicken and mix well.
17 Sprinkle on sesame seeds, before serving.
18 Serve on a bed of lettuce or rice.
6 boneless skinless chicken breast halves
5 tablespoons cornstarch
1 pinch salt
6 tablespoons water
1 tablespoon vegetable oil
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
1/2 teaspoon chili oil
2 teaspoons roasted sesame seeds
oil (for frying)
SAUCE
8 tablespoons chicken broth
1 tablespoon soy sauce
4 tablespoons sugar
4 tablespoons white vinegar
1 teaspoon cornstarch
1/2 teaspoon oyster sauce
1* To roast sesame seeds.
2 Put in a pan on medium heat and brown lightly, stirring constantly.
3 In a small bowl, mix all sauce ingredients until well combined.
4 Cut chicken in 1/2 inch strips.
5 Place in a bowl with water and salt and let soak for about 15 minutes.
6 Do not drain.
7 Add cornstarch and mix well, coating chicken.
8 Add 1 tbsp. vegetable oil to chicken and mix until smooth.
9 Separate chicken pieces.
10 Heat oil in frying pan or wok on medium heat.
11 Fry chicken until crisp and cooked.
12 Remove from wok and drain oil.
13 Heat frying pan or wok up again with 1 teaspoon of oil.
14 Add ginger, garlic, and chili oil, stir fry until fragrant.
15 Add sauce mix, stir until thickened.
16 Add chicken and mix well.
17 Sprinkle on sesame seeds, before serving.
18 Serve on a bed of lettuce or rice.