Chicken with Almond Sauce

STEP I: Chicken Marinate and Preparation

¼ cup all-purpose flour
1kg Chicken – Boneless – Cubes
2-3 Eggs
¼ Teaspoon Black Pepper – crushed (Optional)
½ Teaspoon Salt (Optional)

  • Mix them and marinate the chicken well.
  • Put chicken aside at least for 30 minutes.
  • Deep-fry the chicken in a wok.

STEP II: Preparation

3 Tablespoons Vegetable Oil
2-3 Tablespoons Onion – Chopped
1 Tablespoon Garlic – Chopped
1 Liter Water
2 Tablespoons Chicken Powder
1 Tablespoon Black Pepper – Crushed
1 Teaspoon White Pepper
½ cup Carrots
¼ cup Capsicum
3 No Green Chilies
2 Teaspoons Soya Sauce
2 Teaspoons Fish Sauce
2 Tablespoons Oyster Sauce
1 Teaspoon Chili flakes
½ cup Roasted Almonds
½ cup Corn flour Solution (3-4 Tablespoons corn flour mixed in water).

  • Take 4-5 Almonds (boiled and peeled); prepare their paste and put it aside.
  • Heat the oil in a wok and toss in onions and ginger.
  • When onions and ginger turns light brown, pour water in it.
  • Put Carrot, Chicken, chicken powder and all spices in it and let it simmer on medium heat.
  • After some time, pour fish sauce, oyster sauce, and soya sauce in it.
  • Toss in Almonds.
  • When the liquid comes to boil, pour the corn flour solution and cook until desired consistency is achieved. Toss in Green chilies and serve.
Chicken with Almonds Sauce
Chicken with Almonds Sauce

Kung Pao Chicken – I

Kung Pao chicken is a classic Chinese dish from the Szechuan province.

STEP I: Chicken Marinate and Preparation
¼ cup all-purpose flour
1kg Chicken – Boneless – Cubes
2-3 Eggs
¼ Teaspoon Black Pepper – crushed (Optional)
½ Teaspoon Salt (Optional)

  • Mix them and marinate the chicken well.
  • Put chicken aside at least for 30 minutes.
  • Deep-fry the chicken in a wok.

STEP II: Stir Fry Sauce
4-5 Tablespoons Vegetables Oil
½ cup Onions – Chopped
¼ cup Garlic – Chopped
¼ cup Soya Sauce
1 Liter Water
2 Tablespoons Fish Sauce
3 Tablespoons Brown Sugar
½ cup Corn flour Solution (3-4 Tablespoons corn flour mixed in water).

  • Heat the oil in a frying pan.
  • Put onion and garlic in it and fry them until dark brown.
  • Pour the water in it.
  • Mix all the remaining ingredients and bring it to boil.
  • When boiling, pour the corn flour solution and cook until the desired consistency is achieved.

STEP III: Final Preparation
¼ cup vegetable Oil
2 Tablespoons Garlic – Chopped
4 Tablespoon Red Chili Paste
1 Cup Broccoli
¼ cup Green Beans
½ cup Carrots – Half Moon
¼ cup Green Chilies
¼ cup Oyster Sauce
2 Tablespoons Fish Sauce
¼ cup Stir Fry Sauce
¼ cup Fried Peanuts

  • Heat Oil in the frying pan.
  • On medium heat, fry the peanuts until they turn golden. Put the peanuts aside.
  • Heat the reaming oil in a frying pan.
  • Toss in the garlic and fry them until light golden. Pour the stir-fry sauce in it.
  • Now put hard vegetables in it such as carrots and broccoli.
  • When the vegetables are tender, remove the vegetables.
  • Now include red chili sauce, fish sauce and oyster sauce and cook for a while.
  • Now include the chicken in it.
  • Put back the cooked vegetables and remaining vegetables in it.
  • Sprinkle the peanuts in it and remove from the heat after a minute or so.
Kung Pao Chicken - Served with Fried Rice
Kung Pao Chicken – Served with Fried Rice

 

Honey Chili Wings

STEP I – Marinate
1kg Chicken Wings (With or Without Skin)
2 No Eggs
2 (or 4) tablespoon Worcestershire Sauce
2 Tablespoon French Mustard Sauce
1 Tablespoon Black pepper – crushed
1 Tablespoon Paprika (optional or can be an alternative to black pepper)
1 cup all purpose flour
2 Tablespoon White Vinegar

  • Mix all the ingredients and marinate the chicken wings.
  • Refrigerate it for at least 30 minutes.

STEP II – Frying

  • Heat the oil in a wok and put the marinated wings in the wok to fry.
  • While putting the marinated wings, rub them against the marinade and increase coating.
  • Remove the wings from the wok, when they are half done.  Don’t remove the wok and oil from the stove.
  • Let them cool for few minutes.
  • Use a sharp knife to cut them from middle to bleed.
  • Put the wings again in the wok and fry until full done.

STEP III – Honey Chili Wings
1 cup Oil (Better to use less quantity such as few tablespoons)
¼ cup Honey (If you are not using any sugar, then increase the quantity of honey, i.e., ½ cup)
2 Tablespoon Red crushed Chili
1 Tablespoon Green Chili – Chopped
2 Tablespoon Sugar

  • Take a wok and burn fire under it.
  • Pour honey and all other ingredients in it.
  • Put the fried chicken wings and cook for 3-5 minutes.