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Chicken popcorn

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Chicken popcorn
 
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Nutrition Information
  • Serves: 4
  • Serving size: 200 grams
  • Calories: 596
  • Fat: 30 g
  • Saturated fat: 4 g
  • Unsaturated fat: 20 grams
  • Trans fat: 0 g
  • Carbohydrates: 45 g
  • Sugar: 2 g
  • Sodium: 1451 mg
  • Fiber: 5 g
  • Protein: 40 g
Recipe type: Chicken
Cuisine: USA
Prep time: 
Cook time: 
Total time: 
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A recipe for a dish that is almost certain to become a family favourite . Serve it with freshly fried hot chips and coleslaw. To add even more flavour have a bottle of Chilli infused vinegar on hand. Nothing beats chips that have had some Chilli vinegar splashed over them.
Ingredients
  • Chicken – 500 grams ( Fresh or leftover chicken )
  • Flour – 100 grams
  • Oil for frying
  • Panko breadcrumbs – 100 grams
  • Almonds - 100 grams
  • Onion salt – 2 teaspoons
  • Garlic salt – ½ teaspoon
  • Celery salt – 1 teaspoon
  • Black pepper – 1 teaspoon
  • Chilli powder – one teaspoon
  • Paprika- 1 tablespoon
  • Oregano – ½ teaspoon
  • Marjoram – ½ teaspoon
  • Thyme – ½ teaspoon
  • Lemon wedges to serve
Instructions
Place the almonds in the grinder. Blitz to coarsely ground
  1. Mix the blitzed almonds with the Panko breadcrumbs together with other dry ingredients, except for the flour.
  2. If using fresh chicken. Pat dry with a paper kitchen towel.
  3. Cut the chicken into bite-size pieces
  4. Whisk the eggs and place in a shallow dish.
  5. Dust the chicken pieces with flour. Make sure they are well coated
  6. Dip the chicken pieces into the egg and then into the Panko crumb mix.
  7. Fry the coated pieces in oil ( heated to a medium temperature) until they are golden brown and crispy.
  8. Drain any excess oil on absorbent paper kitchen towel.
  9. Serve with Coleslaw and the lemon wedges
Notes
Keyword: Shredded crispy chicken

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Chicken with Chillies

 

Shredded crispy chicken

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Shredded crispy chicken
 
Author: 
Nutrition Information
  • Serves: 4
  • Serving size: 175 grams
  • Calories: 779
  • Fat: 66 g
  • Saturated fat: 11 g
  • Unsaturated fat: 53 grams
  • Trans fat: 0 g
  • Carbohydrates: 36 g
  • Sugar: 15 g
  • Sodium: 711 mg
  • Fiber: 5 g
  • Protein: 29 g
Recipe type: Chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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This recipe can be made with both leftoveror fresh chicken. Both will deliver fabulous results. It is a really easy to make recipe but one that will soon become a family favourite . For a bit of a twist try serving it with Kimchi. - a fermented cabbage salad from Korea.
Ingredients
For the crispy chicken
  • Chicken – 500 grams ( cooked or leftover from a roast chicken)
  • Oil – 250 ml
  • Corn flour - 100 grams
Chilli sauce
  • Soya sauce / Tamari (for gluten-free)- 2 tablespoons
  • Butter – 1 tablespoon
  • Lemon juice- 1 tablespoon
  • Red Bell pepper one cut into strips
  • Ginger - I teaspoon
  • Cornflour – 2 tablespoons
  • Honey or sugar - ½ tablespoon
  • Red Chillies -3 to 4 chopped
  • Spring Onion - 2 chopped
  • Garlic – one clove
  • Ground Pepper r - ½ teaspoon
  • Sweet Chilli dipping sauce – 1 tablespoon
  • Chicken stock – 1 cup (cooled)
  • Salt to taste
Instructions
Chicken
  1. Cut the chicken into strips about an inch wide and 2 inches long.
  2. Toss the chicken strips in the cornflour. Make sure they are well coated with the flour
  3. Heat the oil to medium temperature
  4. Fry the chicken strips until golden brown (fry in batches to maintain the oil temperature).
  5. Remove from the oil and place on absorbent paper kitchen towel in a shallow dish.
  6. Keep warm in the oven
For the sauce
  1. Heat the butter in a skillet
  2. Add the spring onions- sauté until becoming transparent
  3. Add the garlic and ginger. Sauté for a minute
  4. Add the bell peppers and Chillies. Sauté (stirring all the time for time) for three minutes
  5. Now add the chicken stock, lemon juice, Chilli dipping sauce, lemon juice and tamari/soya sauce. Bring a gentle simmer
  6. Mix the cornflour with a little water. Stir into a paste the consistency of cream.
  7. Add to the simmering liquid
  8. Stir until the sauce thickens
  9. Remove from the heat and pour into a jug
  10. Serve the chicken with Kimchi ( if using), white rice and the sauce.
Notes
Keyword: Shredded crispy chicken

 

 

 

 

 

Spicy chicken feet – China

Spicy chicken feet
Nutrition Information
  • Serves: 2
  • Serving size: 320g
  • Calories: 763
  • Fat: 44 g
  • Saturated fat: 11 g
  • Unsaturated fat: 26 g
  • Carbohydrates: 38 g
  • Sugar: 19 g
  • Sodium: 1500 mg
  • Fiber: 5 g
  • Protein: 49 g
  • Cholesterol: 212 mg
Recipe type: Chicken
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
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Chicken feet are an unusual ingredient in the Western world, but in countries like China and Korea, they are extremely popular. Once you taste them you will know why. They are extremely moreish. Try to find the biggest feet you can. The bigger the feet the more meat they have.
Ingredients
  • Chicken feet – 500 grams (about 15)
  • Sesame seeds – one teaspoon
  • Chilli flakes – one tablespoon ( see note)
  • Red chillies - three sliced
  • Honey - one tablespoon
  • Ginger – three slices
  • Garlic – three cloves ( finely sliced)
  • Black peppercorns – one teaspoon
  • Peanut oil – one tablespoon
  • Coarse salt – ½ cup
  • Spring onions - ½ cup
For the sauce
  • Chilli sauce – two tablespoons ( See note)
  • Soya sauce – 4 tablespoons
  • Sugar – one tablespoon
  • Ketchup - one tablespoon
Instructions
  1. Mix all the ingredients listed under " for the sauce". Blend until well dissolved. Keep to one side.
  2. Place chicken feet in a colander.
  3. Sprinkle with salt and place over a bowl
  4. Allow the salt to dissolve for 30 minutes.
  5. After the 30 minutes wash the feet under running water to remove any remaining salt.
  6. Bring three cups of water to the boil in a medium-sized pot.
  7. Add the vinegar and honey. Stir until dissolved into the water
  8. Add the ginger and peppercorns.
  9. Blanche the chicken feet in batches in the boiling poaching water for 5 minutes
  10. Remove and pat dry
  11. Cut off the nails from the feet.
  12. In a separate skillet heat the peanut oil to medium heat
  13. Add the garlic. Fry for 30 seconds
  14. Cook the chicken feet in batches until browned. Remove from heat and sprinkle with chilli flakes. Keep warm
  15. Add the chillies to the pan, Saute for 30 seconds ( add a little more oil if necessary)
  16. Now pour the sauce into the pan. Heat at a gentle heat. Once beginning to reduce add the chicken feet and coat with sauce. Continue until the feet are heated through and the sauce has virtually dried up.
  17. Add the sesame seeds and spring onions
  18. Serve
Notes
Use medium heat Sichuan chilli flakes or Aleppo. Otherwise, reduce quantity

Chui Chow or Gochujang work well with this recipe.

This recipe yields 2 to 3 portions

Keywords: Spicy chicken feet