CHINESE CHICKEN FRIED RICE I
Chicken fried rice, just like they serve in the restaurants! A stir fry with chicken, rice, soy sauce and veggies like peas, carrots, celery and bell peppers. This is something my sister just sort of whipped up one day. It's very good!
Provided by sal
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 40m
Yield 7
Number Of Ingredients 12
Steps:
- Heat oil in a large skillet over medium heat. Add onion and saute until soft, then add chicken and 2 tablespoons soy sauce and stir-fry for 5 to 6 minutes.
- Stir in carrots, celery, red bell pepper, pea pods and green bell pepper and stir-fry another 5 minutes. Then add rice and stir thoroughly.
- Finally, stir in scrambled eggs and 1/3 cup soy sauce, heat through and serve hot.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 47.5 g, Cholesterol 133.9 mg, Fat 9.5 g, Fiber 3.1 g, Protein 34.7 g, SaturatedFat 2.5 g, Sodium 1060.4 mg, Sugar 3.5 g
CHINESE FRIED CHICKEN
Easy to make fried chicken is adapted from The Cooking of China. Prep time include 2 hour marinating time.
Provided by ellie_
Categories Chicken
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the 8 chicken pieces (2 wings, 2 thighs, 2 drumsticks, 2 breast halves) into 2-inch pieces cutting across the bones.
- Rinse chicken, drain and pat with paper towels.
- In a large bowl combine next 6 ingredients (soy sauce- ginger), stirring until salt& sugar dissolve.
- Add chicken to bowl, tossing so all the pieces are coated with mixture.
- Marinate for 1-2 hours at room temperature or overnight in refrigerator.
- Drain marinade and discard.
- Wipe chicken pices dry with paper towels.
- Pour the oil into wok or deep-fryer and heat over med high heat until oil forms a haze or it registers 375-degrees F on deep frying thermoter.
- Put flour in plastic or paper baggies.
- Add chicken and shake well to coat chicken evenly.
- Drop chicken pieces in hot oil, turning frequently for 5 minutes or until golden brown on both sides.
- Do not crowd pan, as chicken pieces finish cooking drain on paper towels until all the chicken is done.
- Drain well on paper towels.
CHINESE STYLE FRIED CHICKEN
This is a great recipe for fried chicken to use in orange or lemon chicken. It's not super greasy and it tastes great even cold. Thanks Pops! Great with my orange chicken sauce, Recipe #381956.
Provided by birdie 3 andrea
Categories Chicken
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cut chicken into inch pieces.
- Whisk together egg whites and soy sauce.
- Soak chicken in soy mixture for 20 minutes covered in the fridge.
- Add 2 cups oil to wok or deep fryer.
- Heat wok to 350°F.
- Put cornstarch and flour into a reseal able plastic freezer bag.
- Add chicken to bag a little at a time, shake until evenly coated. Add more of the 50/50 flour mixture as needed to finish the job.
- Add chicken to wok.
- Fry 15 seconds only. No browning yet!
- Remove chicken and place aside on a cookie sheet or bowl lined with paper towels.
- After all of the chicken has cooked for 15 seconds let cool for a few minutes.
- Fry it an additional 15-20 seconds or until golden.
- Always check meat. If it is pink it needs to be cooked longer.
- Top with your favorite lemon or orange sauce.
Nutrition Facts : Calories 949.8, Fat 65, SaturatedFat 10, Cholesterol 69.6, Sodium 3129.5, Carbohydrate 56.2, Fiber 1.6, Sugar 1.2, Protein 34.4
THE BEST FRIED CHICKEN
To get the most delicious chicken, we dry brined it overnight so the seasonings could penetrate the meat right down to the bone. (Don't worry, the brown sugar doesn't make the chicken sweet, it only helps to bring out the flavor.) We also wet the seasoned dredging flour with buttermilk and hot sauce to achieve large shaggy pieces of flavorful crust once the chicken is fried. And the cornstarch in that dredge? It keeps the crust shatteringly crisp - more so than just flour would- even if you are serving the chicken at room temperature.
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Cut the chicken into 10 pieces. Cut off the wings. Remove the legs and separate the thighs. Remove and discard the backbone. Cut the breast into 2 pieces and then cut each breast in half.
- Mix 4 teaspoons salt, the brown sugar and baking powder in a small bowl until completely combined and no lumps of sugar remain. Sprinkle the salt mixture all over the chicken pieces. Place the seasoned chicken on a wire rack set inside a rimmed baking sheet. Wrap the baking sheet with plastic wrap and refrigerate, at least 3 hours and up to 24. (Overnight works best.)
- Whisk together the flour, cornstarch, garlic powder, onion powder, paprika, cayenne and 1/4 cup salt in a large bowl until completely combined. Whisk together the buttermilk, hot sauce and eggs in another large bowl. Working with 1 piece at a time, dredge the chicken in the seasoned flour, turning to coat and packing it into any crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Pour 6 tablespoons of the buttermilk mixture into the seasoned flour and work it in with your fingers; it should feel like sand with some clumps. (These clumps will give the chicken a crispy, shaggy crust.) Dip the dredged chicken into the remaining buttermilk mixture, allowing any excess to drip off. Then pack the moistened flour firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate at least 30 minutes and up to 12 hours.
- Pour enough oil into a large heavy pot to come halfway up the sides. Clip a deep-fry thermometer to the pot. Heat the oil over high heat until the thermometer registers 300 degrees F. Working in 3 batches, fry the chicken, turning often and adjusting the heat to maintain the temperature, until deep golden brown, about 8 minutes for the wings, 10 minutes for the legs and 12 minutes for the thighs and halved breasts (an uncut breast will take 15 to 18 minutes). Transfer to a clean wire rack set over paper towels to drain.
CHINESE CHICKEN FRIED RICE RECIPE BY TASTY
This homemade version of the take-out classic is made with just seven ingredients and all in one pan. It comes together in no time at all, is super flexible, and 100% budget-friendly. Don't like chicken? Just swap it out for your favorite protein and create the fried rice of your dreams. With a recipe this easy, who needs take-out?
Provided by Evelyn Liu
Categories Sides
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat a wok over medium-high heat for 5 minutes. Add the oil then stir in eggs and fry until just cooked. Once cooked, remove eggs from the wok and set aside.
- Heat up the wok until smoking hot and pour in the oil.
- Add the chicken breast and fry until they are just cooked.
- Add the rice and keep frying until they turn slightly brown.
- Add the vegetables and fry everything together until they are thoroughly cooked.
- Pour in the soy sauce and stir.
- Add the cooked eggs back in and toss them around until they break into pieces.
- Add in the spring onions and serve.
- Enjoy!
Nutrition Facts : Calories 1021 calories, Carbohydrate 38 grams, Fat 69 grams, Fiber 2 grams, Protein 56 grams, Sugar 2 grams
CHINESE-FLAVORED FRIED CHICKEN WITH GREEN ONION-GINGER DIPPING SAUCE
Steps:
- Make dipping sauce:
- Whisk all ingredients in small bowl to blend. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make chicken:
- Whisk eggs, soy sauce and sesame oil in large bowl to blend. Add chicken to egg mixture, turning to coat. Cover; chill at least 2 hours or overnight.
- Heat vegetable oil in heavy large pot over medium-high heat to 375°F. Mix flour, ground ginger, salt and pepper in another bowl. Add chicken thighs and drumsticks to flour mixture; turn to coat.
- Add fresh ginger to oil. Fry chicken thighs and drumsticks in hot oil until golden and cooked through, about 10 minutes per side. Using tongs, transfer chicken to paper towels; drain. Coat chicken breasts and wings with flour mixture. Fry until golden and cooked through, about 6 minutes per side. Transfer to paper towels. (Can be made 2 hours ahead. Let stand at room temperature.) Serve with dipping sauce.
EASY FRIED CHINESE CHICKEN BALLS
These pieces of battered chicken are crispy and succulent, and hard to stop eating! They're so good that they will give your local Chinese restaurant a run for their money. Enjoy with rice and sweet and sour sauce.
Provided by fa the wondercat
Categories World Cuisine Recipes Asian Chinese
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, baking powder, and salt together in a bowl. Drizzle in sesame oil. Gradually add water, whisking constantly until smooth; batter should be the consistency of cream. Let sit for at least 30 minutes.
- Fill a deep pan or wok with oil and slowly heat to 375 degrees F (190 degrees C).
- Mix cornstarch and white pepper together in a large shallow dish. Dust chicken in the cornstarch mixture and dip into the batter, evenly coating each piece. Transfer to the hot oil in batches and fry until golden and no longer pink in the center, 4 to 5 minutes. Scoop fried chicken out with a slotted spoon. Drain on a clean kitchen towel. Repeat with remaining chicken.
Nutrition Facts : Calories 338.4 calories, Carbohydrate 33.8 g, Cholesterol 64.6 mg, Fat 9.7 g, Fiber 1 g, Protein 26.9 g, SaturatedFat 1.7 g, Sodium 341.2 mg, Sugar 0.1 g
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