ANGRY CHICKEN
A fiery chicken dish worth seeking spicy red Thai chiles to deliver a serious punch of heat.
Provided by Donal Skehan
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Toss the chicken pieces in a bowl with the soy sauce. In a separate bowl, whisk the cornstarch and egg together to form a batter.
- Heat the oil in a wok. Dip the chicken into the batter and fry over a high heat for 4 to 5 minutes until golden and crisp and just cooked. Scoop out with a slotted spoon and set aside on a plate lined with paper towels.
- Add the chiles and peppers to the pan and fry for 3 to 4 minutes before adding all the sauce ingredients except, for the cornstarch. Simmer over a high heat for 5 minutes, then blend 2 to 3 tablespoons of the sauce with the remaining cornstarch in a cup until smooth. Return to the pan and bubble until the sauce thickens.
- Return the chicken to the pan and simmer for 2 to 3 minutes until the chicken is sticky and coated. Serve in deep bowls.
- Meanwhile steam the zucchini batons for 2 to 3 minutes, then divide between four bowls. Serve with the hot and sour chicken.
CRISP MARINATED CUKES
THIS RECIPE is a favorite of mine not only because it's delicious, but because it was given to me by a very dear friend. I take this dish to many different gatherings and often, get requests for the recipe. It's a wonderful side dish, compatible with any meal. -Kathy Wallace Madison, Tennessee
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a bowl, combine the first four ingredients; mix well. Stir in the cucumbers and onions. Cover and refrigerate for several hours or overnight.
Nutrition Facts : Calories 213 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 593mg sodium, Carbohydrate 54g carbohydrate (51g sugars, Fiber 1g fiber), Protein 1g protein.
CRABLESS CHICKEN CAKES
Poultry alternative to crab cakes. Turkey may be substituted. Excellent way to use leftovers!
Provided by ITALIAN_MAN
Categories Meat and Poultry Recipes Chicken
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- In a bowl, mix the chicken, cracker crumbs, onion, mayonnaise, tartar sauce, parsley, salt, pepper, and hot sauce. Form the mixture into 6 cakes. Place the bread crumbs in a bowl. Dip the cakes into the bread crumbs to evenly coat.
- Heat the olive oil in a skillet over medium heat, and cook the cakes until evenly browned, about 5 minutes on each side. Drain on paper towels before serving.
Nutrition Facts : Calories 407.2 calories, Carbohydrate 26.1 g, Cholesterol 52.2 mg, Fat 24.3 g, Fiber 1.5 g, Protein 20.2 g, SaturatedFat 4.8 g, Sodium 783.4 mg, Sugar 2.9 g
ANGRY BIRD BAR-B-CUE CHICKEN AND SAUSAGE
My husband named this recipe after the game Angry Birds. It is delicious recipe of chicken and sausage that can be used in a sandwich or over rice. A great dinner that tasty, filling and extremely easy to make. My family loves it.... my kids get a kick out of eating dinner named after a game they love.
Provided by greenteaching
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Brown the sausage in a skillet over medium heat. Place the cooked sausage in a bowl and set aside.
- Return the skillet to the stove and stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the peppers, chicken, sausage, and barbeque sauce. Pour in the water and simmer for 20 minutes. Add the cilantro just before serving.
Nutrition Facts : Calories 537.5 calories, Carbohydrate 31.6 g, Cholesterol 117.2 mg, Fat 29.7 g, Fiber 1.5 g, Protein 33.7 g, SaturatedFat 9.2 g, Sodium 1393.6 mg, Sugar 20.4 g
CHICKEN CAKES
Spicy chicken cakes, great with or without sauce!
Provided by ohwhatamess
Categories Appetizers and Snacks Meat and Poultry Chicken
Time 31m
Yield 8
Number Of Ingredients 14
Steps:
- Mix bread crumbs, crushed potato chips, pepper, dill, salt, and garlic together in a large bowl. Mix in chicken, ranch dressing, tartar sauce, 1/4 cup hot sauce, and green onions. Form mixture into 2-inch or 3-inch balls; press down into patties.
- Heat oil in a large skillet over medium-high heat. Place patties in a single layer in the hot oil; cook until dark golden brown, about 3 minutes per side. Drain on paper towels. Repeat with remaining patties.
- Whisk honey and 2 tablespoons hot sauce together to make dipping sauce. Serve dipping sauce with patties.
Nutrition Facts : Calories 462.4 calories, Carbohydrate 19.7 g, Cholesterol 69.2 mg, Fat 33.2 g, Fiber 1.5 g, Protein 21.3 g, SaturatedFat 6.9 g, Sodium 989.6 mg, Sugar 6.5 g
CHICKEN CAKES
Make and share this Chicken Cakes recipe from Food.com.
Provided by Rhonda O
Categories Chicken
Time 25m
Yield 4 Cakes, 4 serving(s)
Number Of Ingredients 17
Steps:
- Whisk all ingredients together until sauce is well blended.
- Melt better in a large skillet over medium heat.
- Add bell pepper, green onions, and garlic; saute 3 to 4 minutes or until vegetables are tender.
- Stir together bell pepper mixture, chicken, and next 5 ingredients in a bowl.
- Shape chicken mixture into 8 (3 1/2-inch) patties.
- Fry 4 patties in 2 tablespoons hot oil in a large skillet over medium heat 3 minutes on each side or until golden brown.
- Drain on paper towels.
- Repeat procedure with remaining oil and patties.
- Serve immediately withRemoulade Sauce (recipe follows).
- REMOULADE SAUCE: Whisk all ingredients together until sauce is well blended.
ANGRY CHICKEN
Provided by Masaharu Morimoto
Categories main-dish
Time 9h10m
Yield Makes 4 servings
Number Of Ingredients 20
Steps:
- This is one of the most popular dishes on my menu. I have a restaurant in Mumbai, so I visit India often, and here you can see how I've been influenced by one of my favorite Indian dishes: Tandoori chicken. The bird is first marinated in spiced yogurt before being roasted in a very hot oven. For garnish, I make a zesty sauce from the marinade and serve the pieces of chicken with whole grilled fresh chiles. The secret ingredient here is the hot sauce. I always use Frank's, a Louisiana-based sauce with a distinct red pepper flavor, which is neither as hot nor as sharp as other brands. As a result, the marinated chicken is certainly spicy, but not incendiary. If you want more heat, I encourage you to eat the chiles. The noodle topping is dramatic, and you'll always see it at the restaurant, but at home you can consider it optional.
- Preheat the oven to 450 degrees F.
- Trim any excess fat from the chicken. Rinse and pat dry. Place the chicken quarters in a large bowl. Measure out 1 cup of the Spicy Yogurt Marinade and reserve for the sauce; refrigerate in a small covered container.
- Pour the rest of the marinade over the chicken. Turn the pieces to make sure they are all well-coated. Cover and refrigerate for at least 8 and up to 24 hours.
- Remove the chicken from the marinade and arrange the pieces on 1 or 2 half-sheet pans or large baking sheets. Discard the chicken marinade.
- Roast for 40 minutes, until the chicken is tender and lightly browned and the juices run clear when the thighs are pricked with the tip of a small knife. Transfer the pieces to a platter and tent with foil to keep warm.
- While the chicken is roasting, make the sauce. Boil the chicken stock in a medium saucepan over high heat until it is reduced to 1 cup. Whisk in the reserved 1 cup Spicy Yogurt Marinade and cook just until heated through. Do not boil, or the yogurt will separate. Keep the sauce warm.
- As soon as the chickens are done, preheat the broiler. Toss the chiles with the oil to coat lightly and spread them out on a broiler rack or small baking sheet. Broil the chiles about 4 inches from the heat, turning them a couple of times, until they are blistered and lightly browned, about 5 minutes.
- To serve, layer the chicken and chiles on a large platter. Pour the sauce around the chicken. Top with the Fried Rice Noodles. Serve with lime wedges to squeeze over the chicken.
- To make the marinade, grind the peppercorns, cumin, coriander seeds, and cardamom in a spice grinder or use a mortar and pestle. Transfer to a medium bowl. Add the chili powder, garam masala, and salt. Add the hot sauce, yogurt, cream, and soy sauce and whisk until smooth and well blended.
- Add vegetable oil to reach about 2 inches up the sides of a large saucepan or a wok. Heat the oil over high heat to 340 degrees F. Separate 1 bundle of thin rice noodles into 2 portions. Working with 1 portion at a time, add the noodles to the oil. They will puff up almost immediately. Using a large wire skimmer, transfer to paper towels to drain.
COKE CHICKEN
Growing up in South Africa, this was one of my family's favorite chicken recipes. I haven't searched for it here, so I don't know if it has already been posted.
Provided by Ant5291
Categories Chicken Thigh & Leg
Time 45m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place everything in a wide-bottomed pot.
- Cook over low heat until chicken is tender.
- Cook until coke is nearly gone; take care to watch it.
- Remove from heat when coke becomes a sticky sauce.
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