SPICY CHIPS
Provided by Food Network Kitchen
Time 10m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Mix 1 1/2 tablespoons paprika and 1/2 teaspoon each cayenne and black pepper in a bowl. Spread 12 cups potato and/or vegetable chips on 2 baking sheets. Bake in a 350 degrees F oven until oily-looking, about 5 minutes. Toss with the spices and bake 2 more minutes. Let cool.
SPICY TORTILLA CHIPS
Served warm from the oven alongside black bean salsa, these easy-to-make chips are perfect impromptu party fare. Be sure to use fresh chili powder and cayenne pepper to give the chips a hot, spicy kick.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Combine the oil, chili powder, and cayenne pepper in a small bowl. Brush each tortilla with the oil mixture and stack on top of one another to lightly oil the backside.
- Cut into wedges, and arrange in a single layer on baking sheets. Sprinkle with salt. Bake until crisp and golden brown, 8 to 10 minutes.
SPICY CHINESE TAKEOUT CHICKEN
Chiles, hoisin, Chinese aromatics, and citrus zest create a bold flavor base for this crispy chicken, which tastes like it's straight from your favorite takeout spot. Cornstarch not only forms the chicken's light crust, but also thickens the spicy, sweet-and-sour sauce into a sticky glaze.
Provided by Michael Ruhlman
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Chicken: Slice chicken into bite-sized pieces and season with salt. In a zip-top bag, add cornstarch, followed by the chicken. Close the bag and shake to coat chicken pieces evenly; then set aside. (This can be done several hours ahead and up to overnight; the longer the chicken is in the cornstarch, the thicker the crust.)
- Sauce: Into a bowl, add hoisin sauce, vinegar, sugar, soy sauce, fish sauce, tomato paste, and chile-garlic sauce. Stir to combine. Set aside.
- Chinese mirepoix: Thinly slice scallions on the bias, using the white and pale green sections, and just a bit of the dark green. (Reserve remaining scallion greens for another use.) Set aside ¼ of the sliced scallions for garnish. Peel, then smash garlic with the flat side of a knife, and coarsely chop. Scrape off ginger skin using a spoon, then grate using a Microplane.
- Heat oil in a wok over medium-high heat. Meanwhile, cut the yellow pepper: remove the white inner ribs and discard; cut the rest of the pepper into a large dice. Check oil temperature with a wooden chopstick: it should bubble immediately. Remove chicken from the bag, shaking off excess cornstarch, and carefully place into the hot oil in a single layer. Let fry undisturbed until cooked through and very crisp for a total of 4-5 minutes, flipping halfway through. Meanwhile, zest the orange and lemon.
- When chicken is cooked and crispy, remove with a slotted spoon and drain on a paper towel-lined plate. Pour off and discard all but 2 tablespoons oil; rinse out and dry the pan. Reheat remaining oil over medium-high heat. Add dried chiles and sauté until they darken and begin to smoke, about 1 minute. Add scallions, ginger, and garlic, and stir to combine. Add yellow peppers and cook 1 minute, tossing to combine, then add the sauce. Stir and cook 1 more minute, adding 1-2 tablespoons water as needed if the sauce is too thick. Add chicken and toss to coat and combine. Finally, shower with lemon and orange zest and give the contents a final stir. Taste for seasoning.
- Assembly: Place rice in a bowl. Spoon chicken and sauce over rice, including a good mix of vegetables and chiles along with the chicken. Garnish with reserved sliced scallions, and serve immediately.
SPICY CHINESE BARBEQUE RIBLETS
These pork riblets have a great sauce that's good on chicken and wings too.
Provided by Food Fighter
Categories World Cuisine Recipes Asian
Time 1h45m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the hoisin sauce, white wine, soy sauce, sugar, tomato paste, garlic, and hot sauce in large bowl; mix well.
- Place the riblets in a large roasting pan and bake in the preheated oven, uncovered, for 45 minutes. Pour sauce over riblets and toss to coat. Return the pan to the oven; bake, stirring often, until ribs are tender and sauce has thickened, about 45 minutes.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 90 g, Cholesterol 118.7 mg, Fat 31.7 g, Fiber 3.6 g, Protein 30.2 g, SaturatedFat 11.3 g, Sodium 3234.7 mg, Sugar 72.1 g
SPICY CHICKEN AND CHIPS
Note: Chips in the British sense - fries to americans! this takes a tiny bit of work, but it can be made in advance (eg. the morning) as long as you soak the chips in salt water!!
Provided by the.teenage.cook
Categories One Dish Meal
Time 1h10m
Yield 2 , 2 serving(s)
Number Of Ingredients 7
Steps:
- Peal the potatoes, and slice them into chips (like fat fries to Americans).
- Leave them to soak in a bowl of salt water - leave them in a cool place if they're being left for a while - or just on the side.
- In a small bowl mix half a table spoon of margarine, half a table spoon of creole mix with a small glug of wostershire sauce until you have a paste.
- Create a pocket between the meat and the skin of the chicken breasts and put around half the paste (less if you don't like it spicy) in and massage through the skin until it evenly spread. Put the 2 breasts in a clay casserole dish.
- In a tin baking tray put the potato's (drained of water) with oil and sprinkle generously with cajun spice mix.
- Put both trays in the oven at around 200 degrees (give or take), for around 40 minutes (give or take)
- 5 minutes before serving boil up the peas, drain and serve with a a nob of margarine, with the chicken and chips - and a big blob of ketchup and mayonnaise.
- For kids - don't put spice on the chips and use less of the spice paste in the chicken.
Nutrition Facts : Calories 495.4, Fat 13.7, SaturatedFat 3.9, Cholesterol 92.8, Sodium 110.5, Carbohydrate 55.8, Fiber 7, Sugar 2.5, Protein 36.7
SPICY TORTILLA CHIPS
Make and share this Spicy Tortilla Chips recipe from Food.com.
Provided by josamky1063
Categories < 30 Mins
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 400ºF.
- Stir together butter and chili powder; brush on one side of tortillas. Cut each into 12 wedges. Place in ungreased jelly roll pan, 15 1/2x10 1/2x1 inch.
- Bake uncovered 8 to 10 minutes or until crisp and golden brown; cool. (Tortillas will continue to crisp as they cool.).
Nutrition Facts : Calories 78.2, Fat 3.6, SaturatedFat 1.9, Cholesterol 7.6, Sodium 38.9, Carbohydrate 10.8, Fiber 1.6, Sugar 0.2, Protein 1.4
SPICY OVEN BAKED CHIPS
A tasty alternative to traditional deep fried chips with a bit of a kick!
Provided by lucy_netherton
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Pre-heat the oven to 200 C.
- Cut the potatos into even size chips, there is no need to peel the potatoes this adds to the taste however if you want really chunky chips it is best to par-boil them for a few minuites before they go in the oven.
- Spray a baking tray with the oil and sprinkle with salt pepper, garilc powder and paprika. Put the chips onto the seasoned tray and spray with oil 7 or 8 times. Cover with more pepper, salt paprika and the garlic powder.
- Bake in the oven for 40-50 minutes, depending on their size and how cripsy you like them, turn the chips once half way through.
- Serve immediately with whatever you fancy!
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