Chicken dishes Chinese cuisine recipes. Chicken fillet in Chinese

Every year, Chinese cuisine is gaining more and more popularity. A wide range, unique spices and ingredients give the dishes a special piquancy and taste. Chinese restaurants have already become commonplace in many developed European countries, and believe me, more and more people want to taste the dishes offered by the Chinese.

Moreover, even housewives, and not just experts in their field, have already begun to prepare dishes according to Chinese recipes. The main difference between cooking in Chinese is finely chopped pieces. This is done in order to make it convenient to take pieces with wooden sticks. Another important feature of their cuisine is the combination of incompatible ingredients. For example, you can recall the famous Chinese dish - sweet chicken Kho. This dish can give you the opportunity to experience the unique atmosphere of the land of dragons without risking something inedible.

Now we will dwell in more detail on the technology of preparing a Chinese dish at home. As a rule, such a dish is prepared in a WOK pan, and if you haven’t bought it for your kitchen yet, then hurry up - delicious recipes are waiting for you.

Recipe 1: Chinese Chicken

Prepare the following ingredients: chicken fillet - 0.5 kg; bell pepper - 1 pc.; tomato - 1 pc.; garlic - 4 cloves; balsamic vinegar - 1 tsp; soy sauce - 1 tbsp; ginger; honey - 1 tsp; starch - 1.5 tsp; olive oil, pepper and salt.

So, attention. Before you start cooking, first prepare all the ingredients, because in a WOK pan everything cooks much faster than in an ordinary one. Cut the chicken breast into thin strips. Pour boiling water over the tomato and remove the skin. Peel the bell pepper and cut into strips along with the tomatoes. Peel the ginger and cut into small cubes. Peel and crush the garlic cloves.

Now heat the oil in a frying pan and begin to add the prepared ingredients separately, each time quickly mixing with a spatula.

First pour in the soy sauce, then add the honey, then the crushed chives, the ginger cubes, and finally the balsamic vinegar. Now we send pepper straws to the pan, after the tomatoes and fry everything together for 2 minutes. Now we crush the chicken fillet and continue cooking for another 5 minutes. Add starch on top, mix quickly and add a small amount of water. Stir and simmer over low heat for 2 more minutes. Turn off the heat, remove the dish from the stove and serve with rice or potatoes.

Recipe 2: Chinese Chicken (fillet)

Now you need to prepare: chicken breast - 300 g; garlic - 2 cloves; sweet red bell pepper - 150 g. To prepare the sauce: water - 5 tablespoons; soy sauce - 5 tablespoons; wine vinegar - 2 tablespoons; starch - 1 tsp and sugar - 1 tbsp. We also need salt, olive oil, and boiled rice for a side dish. If desired, hot chili peppers and grated ginger can be added to the dish - but this is not for everyone.

As in the previous recipe, we cut the chicken fillet into strips and salt them a little. Peel the bell pepper, cut it into 4 parts lengthwise and cut into strips. Finely chop the garlic cloves.

In a glass bowl, mix all the ingredients for the sauce.

Pour olive oil into a frying pan and heat it over high heat. We will send half of the prepared meat to it and actively stirring, fry it for several minutes. The meat should not be fried, but only turn white on all sides. Put the meat on a plate and send the second part of the meat to fry. Ready meat will also be sent to the plate

In the same pan in which we fried the meat, we will send the pepper along with the garlic. Stirring vigorously, fry them for several minutes. Lower the fire and add the fried pieces of meat to the pepper and immediately pour the prepared sauce into them. Stirring constantly, cook the Chinese chicken for 10-15 minutes, until the meat is completely cooked. The sauce should thicken. Everything, the dish is ready and you can serve it with boiled and seasoned rice as a side dish.

Recipe 3: Chinese Chicken (leg)

Prepare: chicken legs - 2 pcs.; sugar - 3 tablespoons; soy sauce - 4 tablespoons; garlic cloves - 3 pcs.; olive oil - 1 tbsp; rice noodles - 200 g; curry powder - 1 tsp; salt.

First, we free the legs from the bones and skin, and cut the meat into small cubes with a side of 3 cm. Grind the garlic cloves, but do not pass them through the press.

Pour a little olive oil into a heated wok pan and add sugar to it. This must be done quickly over high heat. As soon as the sugar begins to melt and darken, start stirring vigorously. You should get a homogeneous mass, to which you need to add chopped garlic and continue to mix for a few more seconds. Add soy sauce and send chicken meat to the pan. Fry it until golden brown - do not cover the pan with a lid!

While the chicken is cooking, let's get to the noodles. Boil water, add salt and curry powder. Dip the noodles in water and cook it for 1-2 minutes. After that, throw the rice noodles into a colander and set aside so that all the water can drain freely.

We look periodically into the pan, mix the ingredients - the sauce should become similar in appearance and consistency to caramel. When you reach this consistency, remove from heat.

Take a deep cup, put noodles in it, chicken on top and decorate the dish with chopped herbs. Yes, I almost forgot - prepare fragrant green tea for the dish. It is the best, goes well with such a dish. Well, how did it work? Then "sik faan" - bon appetit!

- Be careful when disassembling the chicken - remove all bones and cartilage.

- You can adjust the spiciness and sweetness of the sauce by adding / reducing sugar and hot pepper and ginger.

- For Chinese chicken, be sure to use a wok pan.

- You can add chopped greens to the sauce at your discretion - basil, parsley, cilantro, thyme. But, you need to add greens to the sauce only after the sauce is fully cooked.

Recipe 1: Chinese Chicken

Let's prepare the following ingredients:

chicken fillet - 0.5 kg .;
bell pepper - 1 pc.;
tomato - 1 pc.;
garlic - 4 cloves;
balsamic vinegar - 1 tsp;
soy sauce - 1 tbsp;
ginger;
honey - 1 tsp;
starch - 1.5 tsp;
olive oil;
pepper;
salt.

Now heat the oil in a frying pan and begin to add the prepared ingredients separately, each time quickly mixing with a spatula.

Recipe 2: Chinese Chicken (fillet)

Now you need to prepare:

chicken breast - 300 g;
garlic - 2 cloves;
sweet red bell pepper - 150 g.

To prepare the sauce:

water - 5 tablespoons;
soy sauce - 5 tablespoons;
wine vinegar - 2 tablespoons;
starch - 1 tsp and sugar - 1 tbsp.
salt;
olive oil;
boiled rice for garnish;
If desired, hot chili peppers and grated ginger can be added to the dish - but this is not for everyone.

As in the previous recipe, we cut the chicken fillet into strips and salt them a little. Peel the bell pepper, cut it into 4 parts lengthwise and cut into strips. Finely chop the garlic cloves.

In a glass bowl, mix all the ingredients for the sauce.

Recipe 3: Chinese Chicken (leg)

Prepare:

chicken legs - 2 pcs.;
sugar - 3 tablespoons; soy sauce - 4 tablespoons;
garlic cloves - 3 pcs.;
olive oil - 1 tbsp;
rice noodles - 200 g;
curry powder - 1 tsp;
salt.

First, we free the legs from the bones and skin, and cut the meat into small cubes with a side of 3 cm. Grind the garlic cloves, but do not pass them through the press.

We look periodically into the pan, mix the ingredients - the sauce should become similar in appearance and consistency to caramel. When you reach this consistency, remove from heat.

Be careful when disassembling the chicken - remove all bones and cartilage.
You can adjust the spiciness and sweetness of the sauce by adding/reducing sugar and hot peppers and ginger.
To cook Chinese chicken, be sure to use a wok pan.
You can add chopped greens to the sauce at your discretion - basil, parsley, cilantro, thyme. But, you need to add greens to the sauce only after the sauce is fully cooked.

Greetings to all readers of our blog! We bring to your attention an original, but at the same time simple, affordable and delicious recipe for cooking chicken in soy sauce in Chinese style. Chicken meat is very juicy and tasty. At the same time, the dish does not turn out to be expensive, because. cooked with vegetables that perfectly complement it. The culinary specialist of the site Victoria Noskova shares her wonderful recipe with us. Also check out the recipe

Ingredients:

Chicken fillet - 0.5 kg
Soy sauce - 100 gr.
Corn starch - 2 tbsp.
Bulgarian pepper - 2 pcs.
Onion - 2 pcs.
Carrot - 1 pc.
Salt, pepper, spices - to taste

How to cook Chinese chicken:

Chicken fillet cut into small pieces, the shape does not matter. You can also replace the fillet with meat from any part of the chicken, for example, cut from the thighs or legs. We add soy sauce and starch, preferably corn starch, to the meat, it will give a very tasty “shell” to the chicken. But if this is not available, you can replace it with potatoes. Leave the meat to marinate for at least 30 minutes.

In the meantime, clean the vegetables, cut into half rings.

Pour oil into the pan, pour the meat with all the resulting sauce. At this stage, it is important to stir the fillet during frying, otherwise it will stick together due to starch.

Approximately 7 min. Add onions and carrots, continuing to fry over medium heat.
After another 5 min. add bell pepper, as well as ground pepper and spices.
You can add salt, but try first, because soy sauce itself is salty.

Chinese chicken is ready!

How appetizing and delicious! Must try

The times when Asian dishes seemed too exotic to our compatriots are long gone. Today, on the contrary, they are very popular. They are valued for an unusual, difficult to convey combination of tastes: sour, sweet, spicy, salty. Having been in the Middle Kingdom, many tourists are unable to forget some Chinese dishes, including chicken. However, you don't have to go to Beijing or visit a Chinese restaurant to enjoy the taste of sweet and sour Chinese chicken again. Knowing a few subtleties of technology and finding a suitable recipe, any housewife can handle the preparation of this dish.

Cooking features

It is hard to argue with the fact that Chinese style chicken in sweet and sour sauce is a unique dish with an original taste and appearance. It is clear that it is difficult to cook it similar to the original, if you do not know exactly how to do it. The cooking technology of the dish has specific features, but at the same time it is not particularly difficult. The main thing is to know a few of the most important points.

Sweet and sour sauce is one of the main components of the dish. It is made from different products, some of which give sourness, others - a sweet aftertaste, and others - aroma. And the taste of the sauce depends on the unique combination of these products in a specific ratio. If the proportions are violated, the sauce can still turn out delicious, but different. Therefore, it is desirable to follow the recipe exactly.
Fresh or chilled chicken will make the dish more juicy than cooked from frozen foods. The fact is that when meat is defrosted, its structure is disturbed, and it loses some of its moisture. This is especially noticeable if the meat was defrosted in a sharp change in temperature, that is, it thawed in water or a microwave. Therefore, if you have no choice between fresh and frozen chicken, and you have to use the latter, you need to let it thaw in the refrigerator. Only in this case, the chicken pieces will remain juicy enough to cook them in sweet and sour sauce in Chinese style.
In order for the Chinese-style chicken to remain juicy, they use another trick: they fry the pieces over a fast fire. In a matter of seconds, they are covered with a golden crust, which prevents the loss of juice.
Chicken and sauce are first cooked separately, and then combined and brought to readiness.
If you want to cook Chinese-style chicken properly, it must be marinated before cooking. For the marinade, soy sauce is most often used. Chicken pieces should lie in it for at least 20 minutes.

Traditionally, Chinese chicken is cooked in a special frying pan called a wok. But with the same success, you can use a regular frying pan. Moreover, you can cook Chinese chicken without a frying pan at all, if you use a slow cooker.

Chinese chicken with eggplant

chicken fillet - 0.8 kg;
garlic - 1 clove;
ginger root - 3-4 cm;
red ground pepper - a pinch;
eggplant - 0.8 kg;
soy sauce - 60 ml;
wine vinegar (3 percent) - 60 ml;
water - 60 ml;
flour - 20 g;
sesame seeds - 10 g;

Cooking method:

Wash the chicken fillet, dry it with napkins and cut into thin long strips, like meat for beef stroganoff.
Mix vinegar and soy sauce.
Clean and grate the ginger.
Chop the garlic clove finely with a knife.
Pour sugar, flour and pepper into the vinegar-soy mixture. Stir everything until you get a smooth sauce.
Marinate the chicken fillet in the resulting sauce.
After half an hour, remove the chicken from the marinade, let the excess liquid drain.
Heat the oil in a frying pan and fry the chicken pieces in it for 10 minutes. Remove from pan.
Peel and cut the eggplant into small pieces. Dip them for 20 minutes in salted water (take about 10 g of salt per liter of water). Rinse in running water and pat dry.
Put the eggplant in a pan with oil, put it on low heat. Add ginger and garlic.
Stir-fry the eggplants for 5 minutes, then add a little water and simmer the blue ones until the water evaporates.
Combine the chicken with eggplant, pour in the sauce in which the chicken pieces were marinated.
Simmer for 10-15 minutes. The sauce will thicken by this time.

Served chicken in sweet and sour sauce with hot eggplant. However, when it cools down, it still tastes delicious. No garnish is required for this dish.

Chinese Chicken with Pineapples

chicken breast fillet - 0.8 kg;
canned pineapples - 0.3 kg;
bell pepper - 0.4 kg;
cane sugar - 50 g;
corn starch (can be replaced with potato starch) - 100 g;
granulated garlic - 5 g;
dry chopped ginger root - 10 g;
peanuts (peeled, roasted) - 50 g;
sesame seeds - 20 g;
vegetable oil - 0.25 l;
apple cider vinegar (6 percent) - 40 ml;
lemon juice - 10 ml;
ketchup - 50 ml;
soy sauce - 40 ml.

Cooking method:

Wash the chicken breast fillet and pat dry. Cut into cubes of one and a half centimeters.
Mix chicken with soy sauce. Cover the container with it with cling film and put it in the refrigerator for 2 hours.
Wash the pepper. Extract the seeds by removing the stem. Cut into small square pieces.
Open the pineapple jar and pour the syrup into a clean bowl. Chop the pineapple itself with a knife - the cubes should be no more than 1 cm.
Chop the peanuts.
Remove the marinated chicken from the sauce and place in a plastic bag. Pour starch into the bag. Shake the bag to coat the chicken with starch.
Heat about 0.2 liters of oil in a saucepan. When it boils, put the chicken cubes in it and deep fry them. Until they are well browned.
Remove chicken from pan and place on paper towels to drain excess fat.
Heat the remaining oil in a clean skillet. Put the pieces of bell pepper in it and fry them for 5 minutes over medium heat.
Lower the heat and add the pineapple pieces to the peppers. Pour in pineapple syrup and vinegar. Stew peppers and pineapples in sweet and sour sauce for 10 minutes.
Add garlic and ginger. Pour in the ketchup and lemon juice, as well as the soy sauce in which the chicken was marinated. Pour in the cane sugar. Extinguish for another 5 minutes.
Put the chicken pieces in the sauce, mix. Cook chicken in sweet and sour sauce for another 5 minutes.

Before serving, the dish should be sprinkled with sesame seeds and crushed peanuts. This Chinese chicken recipe is considered a classic. If the sauce seems too sour or, on the contrary, too sweet, you can, accordingly, reduce the amount of sugar or vinegar.

Chicken in sweet and sour sauce with apples in a slow cooker

chicken fillet - 0.4 kg;
sour apples (peeled) - 0.2 kg;
tomato paste - 20 ml;
water - 50 ml;
honey - 20 ml;
mustard - 20 ml;
soy sauce - 20 ml;
vegetable oil - 40 ml.

Cooking method:

Rinse the chicken fillet, blot with a kitchen towel. Cut it into cubes about 1 cm in size.
Mix honey, mustard, soy sauce, tomato paste and water.
Pour the chicken pieces with the resulting marinade and leave them to marinate for an hour in a cool place.
Wash the apples, cut out the core. Cut the apple pulp into pieces the same size as the chicken fillet.
Pour oil into the multicooker bowl. Start the unit in frying or baking mode.
Put the chicken in the multicooker bowl, fry it for 15 minutes, stirring occasionally.
Turn off the multicooker. Add apple pieces to chicken meat. Pour it all over with the sauce in which the chicken was marinated.
Turn on the multicooker by selecting the extinguishing program. Cook the dish in this mode for 20 minutes.

Cooking Chinese chicken in a slow cooker is not difficult at all. The recipe for this dish does not include exotic ingredients. Apples, tomato paste and honey give the sauce a sweet and sour taste, while mustard makes the taste of the dish even more piquant. To make the dish more tender, the apple can be pre-peeled.

Chicken in sweet and sour sauce with fresh tomatoes

chicken fillet - 0.8 kg;
bell pepper - 0.25 kg;
onions - 0.2 kg;
fresh tomatoes - 0.3 kg;
garlic - 4 cloves;
honey - 20 ml;
curry seasoning - 10 g;
soy sauce - 40 ml;
vegetable oil - how much will it take.

Cooking method:

Chicken fillet, washed and dried with napkins, cut into strips.
Wash the bell pepper, cut the stalk, remove the seeds. Cut the pepper lengthwise into 4 pieces and cut it into quarters of the rings.
Wash the tomatoes. Make two criss-cross cuts on each with a sharp knife. Boil water. Dip the tomatoes in boiling water and blanch them for 2 minutes. Transfer the tomatoes with a slotted spoon to a pot of cold water. After a couple of minutes, when the tomatoes have cooled, remove them from the water and peel them. Cut off the seal around the stalk and cut the flesh into medium-sized cubes.
Remove the husks from the onions, cut them into thin quarter rings or half rings if they are medium-sized.
Cut the garlic into small pieces with a knife.
Melt honey and mix it with soy sauce.
Heat vegetable oil in a frying pan and put onion and garlic in it. Fry them over medium heat for 2-3 minutes, then put the chicken in the pan.
Fry the chicken fillet pieces for 10 minutes, first over medium heat, then at a lower intensity. Add pepper and continue to fry with it for another 5 minutes.
Put the tomatoes, pour in the juice that stands out from them, mix. Simmer chicken with tomatoes for 10 minutes.
Add soy sauce with honey, curry seasoning, stir. Continue cooking for another 10 minutes.

For chicken in Chinese, cooked according to this recipe, a side dish will not hurt. It can be rice or potatoes.

Sweet and sour chicken is one of the most popular Chinese dishes. It is usually served hot with a side dish. Rice is considered a traditional side dish. However, there are other options. For example, if Chinese-style chicken was cooked with a significant amount of vegetables, it does not require a side dish. Chinese chicken, prepared according to recipes adapted to the taste of our compatriots, can be served with potatoes or pasta.

Cooking options such as Chinese chicken actually a lot. For example, Chinese chicken can be cooked with honey, peanut butter, sesame oil, pineapple, rice vinegar, vegetables - bell peppers, garlic, carrots, tomatoes, zucchini.

But what all the recipes have in common is a spicy and spicy taste, resulting from a large number of spices, including chili and soy sauce. Almost all dishes of Chinese cuisine and Korean cuisine may seem too hot for Europeans, but this does not prevent them from having their own fans and adherents.

Chinese style chicken in sweet and sour sauce is traditionally cooked using a cooking method called stir-fry. This method provides for quick frying of meat or vegetables with sauces in a wok. If you don't have a wok, don't worry, you can use a deep-bottomed skillet or pan. This chinese chicken recipe, I think, will be liked first of all not only by admirers of Asian dishes, but also by everyone who loves spicy.

Ingredients per serving:

Chicken fillet (breast) - 1 pc.,
Ketchup or tomato sauce - 100 ml.,
Half a chili pepper
Sugar - 1 tbsp. spoon (no slide),
Starch - 1 tbsp. a spoon,
Soy sauce - 3 tbsp. spoons,
Vegetable oil,
Sesame,
Spices.

Sweet and Sour Chinese Chicken - Recipe

Rinse the chicken fillet, cut into not too small pieces.

Pour vegetable oil into the pan. In the classic recipe, sesame oil should be used, but if it is not available, then our traditional sunflower oil is quite suitable. Warm it up well. Lay out the chicken fillet. Stir with a spatula.

Pour in the spices. Grated fresh ginger root can be added along with dry spices for a more pronounced taste.

Add tomato sauce or ketchup. Then pour in the soy sauce. Stir the chicken with a spatula. Simmer for another five minutes.

While the chicken is simmering, chop half a red chili pepper into rings or finely chop. Put on the pan. Stir again.

Lastly, add starch and sugar to the fried chicken fillet. Thanks to these components, the sauce thickens and caramelizes.

Sugar, in turn, neutralizes the salty taste of soy sauce. Stir with a spatula, simmer for another 5 minutes.

Chicken dishes Chinese cuisine recipes. Chicken fillet in Chinese

Recipe 1: Chinese Chicken

Recipe 2: Chinese Chicken (fillet)

Recipe 3: Chinese Chicken (leg)

Recipe 1: Chinese Chicken

Recipe 2: Chinese Chicken (fillet)

Recipe 3: Chinese Chicken (leg)

How to cook Chinese chicken:

Cooking features

Chinese chicken with eggplant

Chinese Chicken with Pineapples

Chicken in sweet and sour sauce with apples in a slow cooker

Chicken in sweet and sour sauce with fresh tomatoes

Sweet and Sour Chinese Chicken - Recipe

Chinese chicken in sweet and sour sauce. A photo