Lunch - The Chilli Workshop

Spicy Fajitas

CGS North American cuisine 28th July 202430th July 2024 0 Comment

Spicy Chicken Fajitas!

Fancy adding some zest to your weeknight meals? Give our mouthwatering spicy chicken fajita recipe a go! The secret’s in the perfect blend of fajita mix spices that will tantalise your taste buds. Whipping up your own chicken fajita spices mix is easier than you might think. Here’s a quick rundown of the essential spices for chicken fajitas: chilli powder, cumin, paprika, garlic powder, onion powder, oregano, and cayenne pepper (for extra heat). Combine these spices in a bowl, and bob’s your uncle! You’ve got a homemade spicy fajita mix that rivals any shop-bought version.

Don’t forget to customise your spicy fajita mix to suit your taste preferences. If you love heat, increase the amount of cayenne or add some crushed red pepper flakes. For a smoky twist, incorporate some smoked paprika into your blend. Experiment with different ratios of spices to create your signature chicken fajita spices mix. Remember, the key to perfect fajitas is not just in the spices, but also in the preparation – make sure your frying pan is screaming hot before adding your seasoned chicken for that classic fajita sizzle!

To make your chicken fajitas spice recipe even more flavoursome, try toasting the spices in a dry pan before mixing. This simple step releases the aromatic oils, intensifying the flavours in your fajita mix spices. For the ultimate spicy chicken fajita experience, coat your chicken strips generously with the spice blend, then sear them in a hot frying pan with colourful bell peppers and onions. The result? A sizzling, aromatic dish that’s sure to become a family favourite. Ready to spice things up? Give this chicken fajitas spice recipe a go and transform your supper into a fiesta of flavours!

Kung Poa Chicken

CGS Asian cuisine 18th June 202422nd July 2024 0 Comment

AKA Koon Po Chicken

Kung Pao Chicken, also known as Koon Po Chicken, has an interesting history that traces back to the Qing Dynasty (1644-1912) in China. The dish is named after Ding Baozhen, a governor of Sichuan Province during the late Qing Dynasty, who held the title of “Gong Bao” (translated as “Palace Guardian” or “Kung Pao” in English). Ding Baozhen was known for his love of culinary delights, and one of his favourite dishes was a spicy chicken stir-fry with peanuts.

The original version of the dish was created by the governor’s chef, combining locally available ingredients with the bold flavours characteristic of Sichuan cuisine. Over time, Kung Pao Chicken became popular throughout China, with regional variations emerging. The Sichuan version is particularly famous for its use of Sichuan peppercorns, which impart a unique numbing sensation, and dried red chilies that add significant heat and a deep, smoky flavour to the dish.

Kung Pao Chicken was introduced to the Western world in the 20th century, especially during the mid-1900s, as Chinese immigrants brought their culinary traditions to different parts of the world. In Western adaptations, the dish sometimes includes bell peppers and other vegetables, and the level of spiciness is often toned down to suit local tastes. Despite these adaptations, the essence of the dish—a flavourful blend of spicy, sweet, and savoury elements—remains true to its origins, continuing to delight palates globally.