Chicken Oriental Recipes

TOO EASY ORIENTAL CHICKEN

Steps:

• Marinate chicken thighs in the dark soy sauce for at least 1 hour.
• Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
• Add in the chicken and saute until golden brown.
• Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
• Stir well.
• Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
• Serve and enjoy.

25 BEST ASIAN CHICKEN FOODS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Asian chicken recipe in 30 minutes or less!

CHICKEN ORIENTAL

Steps:

• Melt the butter in a small saucepan. Stir in the chicken broth, juice, soy sauce, onion, brown sugar, ginger and cardamom. Season with salt and pepper. Cook over medium heat until it comes to a gentle boil. Let it cook for about 5 minutes.
• In a small bowl, whisk together the cornstarch and the water. Add the cornstarch mixture to the sauce and cook just until the sauce starts to thicken up. (This will probably happen very quickly.) Remove the sauce from the heat.
• Meanwhile, pour a layer of vegetable oil into a large saute pan and warm over medium heat. Add the flour to a shallow dish and season with salt and pepper. Add the egg to another shallow pan and add about a teaspoon of water. Lightly whisk.
• Working in 3-4 batches, take some of the chicken and dip it in the egg mixture. Allow some of the egg to drip off, and put the chicken in the flour mixture to coat. Use tongs to transfer the chicken to the hot oil and pan fry, turning as necessary, until the chicken is golden brown and cooked through. Remove to a paper towel lined plate. Repeat with the remaining chicken, adding more oil as necessary.
• Put all of the cooked chicken into a large bowl. Pour the sauce over the top and stir to coat the chicken. Serve over rice and top with sliced green onions.

ORIENTAL CHICKEN

Steps:

• Place chicken in medium bowl; season with salt and pepper. Add 1/2 cup cornstarch and toss until chicken is well coated. Transfer chicken to colander and toss to remove excess cornstarch.
• Place chicken broth in small bowl. Add remaining 1 1/2 teaspoons cornstarch and stir until dissolved. Add vinegar, oyster sauce, soy sauce and sugar and mix thoroughly.
• Heat oil in heavy large skillet over high heat until oil is very hot, about 5 minutes. Add chicken and fry until just cooked through, stirring occasionally, about 5 minutes. Using slotted spoon, transfer chicken to plate. Pour off all but 1 tablespoon oil from skillet. Add green onions, ginger and garlic, then bell pepper to skillet and stir-fry over high heat until bell pepper is crisp-tender, about 2 minutes. Return chicken to skillet; add broth mixture and stir until sauce thickens, about 1 minute.