Best Ever Chinese Chicken Recipes

CHINESE GARLIC CHICKEN

Chinese Garlic Chicken image

The chicken in this dish is first stir fried with whole garlic cloves, then simmered with Chinese cooking wine and chicken stock until tender.

Provided by Steve Bowden

Categories World Cuisine Recipes Asian

Time 45m

Yield 4

Number Of Ingredients 9

Ingredients

1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces
1 teaspoon salt
½ teaspoon black pepper
2 tablespoons all-purpose flour
2 tablespoons peanut oil
15 cloves garlic, peeled
3 tablespoons Shao-Hsing cooking wine or dry sherry
2 tablespoons light soy sauce
1 ⅓ cups chicken stock

Steps:

Season chicken with salt and black pepper. Toss with flour until coated.
Heat peanut oil in a wok or large skillet over high heat until it begins to smoke. Add chicken, and stir fry until the pieces are lightly browned on the outside, 3 to 5 minutes. Turn heat to medium and stir in whole garlic cloves; continue stir frying for 5 minutes.
Turn heat to low, and add Shao-Hsing wine, soy sauce, and chicken stock. Cover, and simmer for 20 minutes until the chicken is tender. Remove garlic cloves before serving.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 7.8 g, Cholesterol 88.2 mg, Fat 10.5 g, Fiber 0.5 g, Protein 34.9 g, SaturatedFat 2.2 g, Sodium 1406.2 mg, Sugar 0.4 g

CHINESE CHICKEN

Chinese Chicken image

Make and share this Chinese Chicken recipe from Food.com.

Provided by MsKittyKat

Categories Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/2 lbs chicken wings or 2 1/2 lbs chicken parts (if using wings, divide them at the joints and discard the wing tips -- I use them to make stock)
1/2 cup soy sauce
1/8 cup rice wine vinegar
1/4 cup water
2 -3 cloves garlic, minced or pressed
2 teaspoons mustard powder
1/2 cup dark brown sugar
1/8 teaspoon ginger powder or 1/4 teaspoon fresh grated ginger

Steps:

Mix everything but chicken in a large glass bowl or plastic zip-lock bag.
Taste for sweet/sour balance and correct if necessary.
Add chicken and marinate for at least 2 hours and up to 24 (please keep refrigerated).
Arrange chicken in a shallow baking dish and add some marinade if you wish (I have always done it this way without sickness since you then cook everything for quite some time, however, if you're concerned reserve some marinade before you add the chicken).
Baking times/temps vary depending on whether you're making wings or parts- they are as follows: Wings only- set oven to 325 and cook the wings for 1 1/2 hours turning and basting approximately every 1/2 hour.
Chicken parts- set oven to 375 and cook the chicken for approximately 45 minutes turning and basting at the halfway point.
If using boneless skinless breasts I would reduce the cooking time to 30 minutes and then check every 5 minutes until the breasts are cooked through but not dried out.
I serve this with plain white rice, but fried rice would be equally delicious.

Nutrition Facts : Calories 765.4, Fat 45.8, SaturatedFat 12.7, Cholesterol 218.5, Sodium 2229.5, Carbohydrate 29.9, Fiber 0.6, Sugar 27.2, Protein 56.3

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