Fried Chili Pepper Chicken Recipes

STIR-FRIED KUNG PAO CHICKEN WITH CHILE PEPPERS

Steps:

• Gather the ingredients.
• Cut the chicken into 1-inch cubes.
• Combine marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.
• While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar. Set aside.
• Cut the chiles in half so that they are approximately the same size as the chicken cubes. Remove the seeds.
• Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.
• Heat the wok over medium-high to high heat. Add 2 tablespoons oil.
• When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.
• Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds).
• Add the chile peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.
• Add the sauce to the wok. Bring to a boil.
• Add the chicken back into the pan. Stir in the peanuts and the green onion.
• Remove from the heat and stir in the sesame oil. Serve hot.
• Enjoy.

CHICKEN STIR-FRY WITH MIXED PEPPERS

Steps:

• In a large bowl stir together the egg white, cornstarch, 1 1/2 teaspoons of the rice wine or sherry, salt to taste and 1 1/2 teaspoons water. When you can no longer see any cornstarch add the chicken and stir together until coated. Cover the bowl and place in the refrigerator for 30 minutes.
• Combine the remaining rice wine or sherry, the hoisin sauce, soy sauce, and sugar in a small bowl and set it near your wok.
• Fill a medium-size saucepan with water and bring to a boil. Add 1 tablespoon of the oil and turn the heat down so that the water is at a bare simmer. Carefully add the chicken to the water, stirring so that the pieces don't clump. Cook until the chicken turns opaque on the surface but is not cooked through, about 1 minute. Drain in a colander set over a bowl.
• Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

SIMPLE CHILLI CHICKEN RECIPE BY TASTY

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!

LEMON-PEPPER FRIED CHICKEN

Steps:

• Mix bread crumbs, lemon-pepper seasoning, basil, oregano, garlic powder, and salt together in a shallow dish.
• Pat chicken pieces dry with paper towels, dip in beaten eggs, and dredge through bread crumb mixture.
• Heat enough oil to thickly coat the bottom of a frying pan over medium heat. Fry chicken until golden brown and no longer pink in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C).

FRIED CHILI CHICKEN

Steps:

• Cut the chicken into serving pieces. The breast pieces should be cut in half. Place the chicken in a bowl and cover with the buttermilk overnight.
• In a medium size bowl, combine the flour, paprika, cumin, cayenne, salt, and pepper.
• Heat enough oil to a depth of about 3/4-inch in a large heavy skillet. When the oil is medium hot dip the chicken pieces in the flour mixture and fry, without crowding the chicken. If necessary, use 2 skillets or fry in batches.
• Reduce the heat to medium and fry until the coating becomes a deep golden brown, turning the chicken as needed. The white meat should be done in 20 to 25 minutes, dark meat in about 35 minutes. Juices should run clear when the chicken is pricked with a fork. Squeeze lime juice over the chicken 10 minutes before it is done. Drain chicken on paper towels.

STIR-FRIED CHICKEN WITH GREEN BELL PEPPERS

Steps:

• Heat oil in a pan.
• Stir-fry the ginger for about 1 minute.
• Add mushrooms and green peppers.
• Stir for a while then add some water.
• Stir-fry until the mushrooms and green peppers are rather cooked.
• Add chicken into pan and cooked till it changes color.
• Add carrots and water into pan and stir well.
• Add salt to season.
• Add corn starch solution to thicken the gravy.
• Add in the cooking wine and stir for 30 secs, then remove to serve.
• Serve hot with steamed white rice.

FRIED LEMON PEPPER CHICKEN

Steps:

• Put your chicken breasts in a pan and liberally coat with lemon pepper seasoning and put in the refrigerator overnight, or 5-8 hours prior to cooking, depending on how strong you want the flavor to be.
• Remove from refrigerator and coat the chicken in flour.
• Fill large frying pan with enough vegetable oil so that it covers the chicken breasts halfway. Put it on Medium-High heat.
• Place chicken breasts in the oil and let it fry, uncovered, for 20 minutes.
• After 20 minutes, flip the chicken breasts and let sit for another 20 minutes, or until fully fried.
• Enjoy!

FIERY PEPPER CHICKEN

Steps:

• 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.