Exotic cuisine is an indispensable success, and it is Chinese dishes that are especially popular lately. Salty, slightly sour, but at the same time slightly sweetish taste, extraordinary selection of products, distinguish Eastern cuisine from the more familiar to us European.
To reproduce the restaurant version of the oriental dish at home is easy and for this it is not necessary to have rare products. Prepare a delicious dish of prosaic chicken, seasoning it with a fantastic Chinese recipe.
General principles of cooking chicken in Chinese sauce
• Chicken in Chinese sauce is usually cooked in special dishes, namely, in a wok. In its absence, you can use a frying pan, but it must necessarily be wide, with high sides and a thick-walled one.
• The specialty of the dish - all ingredients, including chicken, should be cut into strips. Therefore, in the preparation of commonly used chicken breast fillet. Cooking options for chicken in Chinese sauce and in the oven are not excluded. Chicken wings are usually baked, but if desired, other parts of the bird can be taken.
• Chinese cooking is an unusual combination of sour, sweet and salty in one dish. Chinese sauces are a vivid example. An integral part of any sauce is salty soy extract. Honey or granulated sugar is used for sweetening. To achieve sourness, apple or balsamic vinegar is added to sauces, which is sometimes replaced with sour apple juice.
• In a pan, the dish is prepared in stages. First, roast chicken pieces until golden brown. Then they prepare the sauce in it, after which they combine everything and bring the dish to readiness. For roasting, pieces of chicken in Chinese sauce marinate for at least three hours.
• Chicken dishes with Chinese sauce are often complemented with vegetables - bell pepper, onion, eggplant, or any other, to taste. Ginger is used for piquancy, flavored mostly with garlic, but spices can also be added. Spicy can be achieved with hot pepper or by adding spicy tomato ketchup to the sauce. • Chicken cooked in Chinese sauce is usually served with rice, but it is also tasty as an independent dish.
Chicken in Chinese Sauce with Garlic
Ingredients:
• frozen breast fillet - 300 gr .;
• two small bell peppers;
• garlic;
• three spoons of refined oil;
• spoon of dry fresh starch;
• two spoons of apple cider vinegar;
• 90 ml of soy concentrate;
• drinking water - 5 tbsp. l .;
• 25 gr. sugar.
Cooking Method:
1. Well washed in cool water fillets. Remove all the films hanging at the edges, dry. Cut longitudinally, plates with a width of one and a half centimeters, which are further cut into strips of the same width.
2. We wash the pepper. Cut the stalk, select all the seeds, and then re-rinse, washing away their remnants. Cut the flesh into thin short strips.
3. Cooking Chinese sauce. Combine apple cider vinegar with water and soy sauce. Dissolve sugar in the mixture. Add starch and mix thoroughly - there should be no lumps.
4. Pour the oil into the pan, warm it over medium heat. In two or three times, depending on the size of the pan, fry the fillet pieces. Do not browse, spread on a plate as soon as the chicken turns white.
5. Fry the fillet, add a little oil to the pan and fry the pepper with the finely chopped garlic. Cooking, stirring actively, about two minutes. The strips of pepper should be slightly zolotitsya, but at the same time remain elastic.
6. Spread in the speed of previously fried fillet, add the sauce. After stirring, simmer chicken on low heat for about a quarter of an hour - until cooked.
Chicken in Chinese sauce with nuts
Ingredients:
• crushed ginger - 1 tbsp. l .;
• chicken fillet - 200 gr .;
• 40 ml of soy salty sauce;
• 2 spoons of vegetable oil;
• single egg white;
• one meaty fruit of Bulgarian pepper;
• two spoons of apple juice;
• two teaspoons of starch;
• 80 gr. cashew nuts;
• green onion feather - 3 pcs .;
• spicy “chili” sauce - 1 spoon.
Cooking Method:
1. Room temperature chicken cut into thin strips. We shift the pieces into a bowl, mix with the protein beaten with a quarter of a teaspoon of salt. Sprinkle with starch and mix well again. 2. In a wok or thick-walled frying pan, warming up the butter well, spread the pieces of chicken and fry until a beautiful crust appears. Fry on an intense fire, stirring actively, then the filet will redden quickly and will not have time to dry out. Fried chicken spread on a plate.
3. In the same pan, add a little oil, lightly fry the ginger with chopped onion. Add strips of pulp of Bulgarian pepper, cook everything together for another two minutes.
4. Pour in soy sauce, lay out chicken and nuts. Add chili sauce and apple juice. Well stirred, leave the stew, setting a small fire. After five minutes, turn off.
“Yin and Yang” - fried chicken in Chinese sauce with ginger and pineapples
Ingredients:
• three sweet peppers, preferably in different colors;
• chicken breast (fillet) - 700 gr .;
• a small jar of canned pineapples (slices);
• 110 ml of soy, dark sauce;
• three spoons of honey;
• 110 gr. wheat flour;
• a glass of vegetable oil;
• starch - 100 gr .;
• two eggs (proteins);
• 60 gr. tomato paste;
• three tablespoons of vinegar (apple);
• 30 grams of ginger root.
Cooking Method:
1. Fillet, cut into small pieces of oblong shape, spread in a bowl. Fill with soy concentrate so that the chicken is completely covered with it. Give marinate for at least half an hour.
2. Pour a spoonful of starch to the chicken with the same amount of flour, and stir thoroughly. Make sure that all the pieces are evenly covered with the starch-flour mixture.
3. Cooking batter. Beat whites until foamed. Combine the remaining flour and starch, add a pinch of salt - mix. Pour whipped whites into the mixture, whipping slightly, stir everything with a whisk - there should be no lumps. According to the density of the batter should be like dough for pancakes. If you get too thick, diluted with water.
4. In a deep thick-walled frying pan, warm the vegetable oil. Pour a lot so that pieces of chicken float freely in it. If you have a fryer, you can use it.
5. Hooking on a fork one by one, dip the fillet in batter and immediately dip it into hot fat. Fry 4-5 minutes until golden. Put the finished chicken on a plate, the bottom of which is pre-lined with napkins or paper towel. 6. Pepper seeds are cut into narrow, short stripes. Grind ginger root with a fine grater, decanting syrup from a jar of pineapples.
7. Cooking the sauce. Put a pan on a small fire. Pour quite a bit of oil, warm up and lay out the pepper. Mixing, fry his strips no more than one and a half minutes. Add ginger and pineapple, pour vinegar. Add half a liter of water, put honey. Mix well, simmer for three minutes.
8. We mix in tomato sauce, for thickening we introduce a tablespoon of starch.
9. Put chicken into sauce, reduce heat to minimum. Mix the contents of the pan well, cover with a lid and leave on the fire for three minutes.
Chicken in Chinese Sauce with Eggplant
Ingredients:
• sesame seed - a teaspoon;
• chilled chicken fillet - 800 gr .;
• wine vinegar, preferably red - 60 ml;
• starch (potato) - 1 tsp;
• 900 gr. small eggplant;
• three spoons of soy sauce;
• 75 gr. granulated sugar;
• garlic;
• red hot pepper;
• A tablespoon of minced fresh ginger.
Cooking Method:
1. Fillets washed in water are well wiped off with moisture with a paper towel. Cut longitudinally wide slices as thick as a centimeter, and then into long strips 1 cm wide.
2. Diping into hot oil, fry strips of chicken in several batches. We do not bring up to ruddy, as soon as the meat turns white, immediately take out and lay out on a towel.
3. In a frying pan, where the chicken is fried, add the oil and heat it. We put eggplants in strips into hot fat, add chopped ginger root and finely chopped garlic teeth (2 pcs.). Pour to eggplant third of a glass of cool water, give boil. Lower the heat to medium and cook, stirring occasionally, gently, until the liquid evaporates. Lightly brown eggplants.
4. Combine the soy concentrate with vinegar, dissolve the sugar in the mixture, add and stir the starch. Introduce sesame seed and ground hot pepper in the sauce.
5. Put the fried chicken fillets in the pan to the eggplants. Fill everything with cooked sauce and bring to a boil. Then, stirring, simmer on a minimum of fire, until the sauce thickens noticeably.
Chicken in sweet and sour Chinese sauce with tomatoes
Ingredients:
• a pound of chicken breast;
• meaty tomato;
• spoon of soy sauce;
• one and a half teaspoons of starch;
• garlic;
• three tablespoons of frozen vegetable oil;
• 1 sweet pepper;
• a teaspoon of honey;
• balsamic vinegar - a teaspoon;
• Ginger fresh, chopped.
Cooking Method:
1. Wash with cool water fillets. Drain, cut into narrow long strips. Lightly grill chicken in vegetable oil. We do not wait for browning, only the pieces will turn white, we shift them from the pan to the plate.
2. Prepare the vegetables. For a minute we put the tomato in boiling water, cool quickly, pour cold water on it, and remove the skin from it. Peeling seeds from peppers. We wash it again with water to wash off the remnants of seeds.
3. Cut the tomato and pepper flesh into strips, ginger root into small cubes. Press two small garlic teeth with a press.
4. Heat the vegetable oil in a thick-walled pan. We do not repent, we make it slightly warm. Add soy sauce, here we lay out the honey. Stirring, continue to warm until it is completely dissolved.
5. Put the pepper in the sauce, stirring actively, cook a minute and add the tomatoes. On low heat, simmer the vegetables for two minutes.
6. Spread chicken, garlic with vegetables, pour vinegar and continue cooking for another six minutes. Do not forget to stir, so as not to burn.
7. Dissolve starch in a small amount of cool water and pour the mixture into the pan. Tomim chicken in Chinese sauce two minutes.
Chicken in Chinese sauce in the oven: a recipe for fragrant wings
Ingredients:
• kilogram of chicken wings;
• liquid honey - 1 tbsp. l .;
• onion head;
• three spoons of fatty mayonnaise;
• 50 ml of soy unsalted concentrate.
Cooking Method:
1. Prepare the wings. Rinse with water, wipe off moisture with a towel. On the joints cut into two parts and put in a bowl.
2. Stir until honey is dissolved in soy sauce, pour the mixture to the chicken. Add mayonnaise, a little hot pepper, onion half rings and mix everything carefully. Leave the chicken to marinate in the fridge for three hours. 3. Put the marinated wings along with the onions on a baking sheet. We spread out at a small distance from each other and put the cook in a hot (180 degrees) oven.
4. No sooner than in half an hour, we take out, pour the wings with the sauce accumulated in the baking tray and put it back into the oven. We bring to readiness within a quarter of an hour.
Tricks of cooking chicken in Chinese sauce - useful tips
• It is advisable to marinate the chicken for some time, not only before baking. Fill the fillet with soy sauce and soak it for at least half an hour - the chicken will be juicier and more tender in the finished dish.
• The sweet and sour character characteristic of Chinese sauce can be adjusted to suit your own preferences. Reduce or increase the number of components responsible for sweetness and acid - do not be afraid to experiment.
• Fry chicken should be on an intense heat, actively mixing the pieces. You should not cook a large portion at a time, do it in a few tricks. Chicken roast evenly and quickly.
