Crispy Chilli Chicken Recipes
SIMPLE CHILLI CHICKEN RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, egg, flour, green pepper, red pepper, rice, garlic cloves, red chilli, soy sauce, tomato puree, water
Provided by Ellie Holland
Categories Dinner
Yield 4 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper.
- Cut the chicken into thin strips then coat in the egg wash and flour.
- Shallow fry for a few minutes on each side, until golden brown.
- Add the peppers and fry for another couple of minutes. Remove the chicken and peppers and set aside.
- In the same pan, add the garlic, red chilli, soy sauce, tomato purée, and water. Stir and simmer the mixture reduces and is thick and syrupy.
- Add back in the chicken and peppers and stir well in the sauce.
- Serve with rice.
- Enjoy!
Nutrition Facts : Calories 273 calories, Carbohydrate 26 grams, Fat 4 grams, Fiber 2 grams, Protein 29 grams, Sugar 2 grams
CRISPY CHILLI CHICKEN
Make and share this Crispy Chilli Chicken recipe from Food.com.
Provided by Sueie
Categories Chicken
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix marinade ingredients together.
- Coat chicken and allow to marinate for 2 hours, if possible, turning occasionally.
- Heat oven to moderately hot place chicken in oiled baking dish and drizzle oil on top.
- Cook for 30 minutes or until chicken is cooked through and skin is crispy.
CRISPY HONEY CHILLI CHICKEN
Sweet and sticky honey, chilli and ginger chicken for special occasions or a quick supper. Try it once and you'll be guaranteed to add this to your favorites.
Provided by mistachesta
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Cut the chicken breast into strips, quite thinly, add some rock salt, black pepper and the flour to a bowl - coat the chicken. Set aside.
- Finely slice the ginger, cut the chilli into thin strips and remove the seeds.
- Get a wok and heat your Rapeseed/ Sunflower oil. You'll want a good amount to deep fry the chicken.
- Meanwhile, juice the lemon into a cup or bowl, add the chilli dipping sauce, soy sauce, water and cornflower and stir together. Leave to one side for now.
- Fry the chicken in batches for a few minutes in the hot oil until golden brown and remove to drain on paper towels. Repeat until all the chicken is looking ace!
- Discard all but about a tablespoon of the oil from the wok and gently fry the ginger and sliced chilli for a minute or so.
- Add the honey to the wok and stir whilst it is bubbling away for another minute. Then add the lemon juice, dipping sauce, soy sauce, water and cornflower. Keep stirring and bring to the boil, the sauce will thicken.
- Add the chicken to the wok to heat through for a few minutes, toss in the sauce to coat.
- Slice the spring onions into fancy diagonals and throw in the wok for the last minute - serve with rice. Boooooom!!
COPYCAT CHILI'S CHICKEN CRISPERS
These are pretty much an exact copy of the delicious juicy and crispy tenders we all know and love from Chili's.
Provided by cervantesbrandi
Categories Lunch/Snacks
Time 28m
Yield 10 chicken crispers
Number Of Ingredients 14
Steps:
- Honey Mustard Sauce:.
- Combine ingredients in a small bowl. Cover and chill until needed.
- Heat shortening or oil in fryer to 350 degrees F.
- Batter:.
- Combine beaten egg, milk, chicken broth, salt and pepper in a medium.
- bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.
- Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7 to 9 minutes or until golden brown.
- Do not overload fryer. Fry 3-4 pieces at a time.
- Drain fried chicken strips on paper towels.
- Serve with the honey mustard dressing on the side for dipping.
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