Baked Teriyaki Chicken Recipe

Baked Teriyaki Chicken Recipe

Recipe by Marian Collins

"A much requested chicken recipe! Easy to double for a large group. Delicious!"

Ingredients:
(6 servings)

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 teaspoon ground ginger
1/4 teaspoon ground black pepper
12 skinless chicken thighs

Directions:

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.


Source: http://allrecipes.com

General Tsao's Chicken Recipe

General Tsao's Chicken Recipe

Recipe by ChefDaddy

"A genuinely mouthwatering dish with an Asian kick that will knock your chopsticks off! Don't be fooled by other General Tsao impostors: this is simply the best Chinese chicken you will ever have. With a flair of peanut oil, a streak of sesame, a dash of orange, and a sweet spot for hot, this is sure to be a favorite. Just don't forget to deep-fry twice! Serve with steamed broccoli and white rice."

Ingredients:
(6 servings)

4 cups vegetable oil for frying
1 egg
1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon white sugar
1 pinch white pepper
1 cup cornstarch
2 tablespoons vegetable oil
3 tablespoons chopped green onion
1 clove garlic, minced
6 dried whole red chilies
1 strip orange zest
1/2 cup white sugar
1/4 teaspoon ground ginger
3 tablespoons chicken broth
1 tablespoon rice vinegar
1/4 cup soy sauce
2 teaspoons sesame oil
2 tablespoons peanut oil
2 teaspoons cornstarch
1/4 cup water

Directions:

Heat the vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).

Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until the chicken cubes are well coated.

In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until they turns golden brown and begin to float, about 3 minutes. Remove the chicken and allow to cool as you fry the next batch. Once all of the chicken has been fried, refry the chicken, starting with the batch that was cooked first. Cook until the chicken turns deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.

Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes.

Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce. Return to a boil and cook until the sauce thickens and is no longer cloudy from the cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low and cook for a few minutes until the chicken absorbs some of the sauce.


Source: http://allrecipes.com/

Chinese Potatoes with Chili Beans Recipe

Ingredients:

4 potatoes cut into thick chunks
2 tbsp sunflower or groundnut (peanut) oil
3 spring onions (scallions), sliced
1 large chili, seeded and sliced
2 garlic cloves, crushed
400 gram canned red kidney beans, drained
2 tbsp dark soy sauce
1 tbsp sesame oil
Salt and ground black pepper to taste
1 tbsp sesame seeds, to sprinkle
Chopped fresh coriander (cilantro) or parsley, to garnish

Cooking instructions:

Put the potatoes in a pan, add cold water to cover and bring to the boil. Cover and cook until they are just tender but still firm for about 15 minutes. Take care not to overcook them. Drain well and set aside.

Heat the oil in a wok or large, heavy frying pan. Add the spring onions and chili and stir-fry over a medium heat for about a minute, then add the garlic and stir-fry for a few seconds longer.

Rinse and drain the kidney beans, then add them to the pan with the potatoes, stirring well. Finally, stir in the soy sauce and sesame oil.

Add salt and pepper to season and cook the vegetables until they are well heated through. Sprinkle with the sesame seeds and serve immediately, garnished with the chopped fresh coriander or parsley.