Fried Walnut Chicken With Brandy Papaya Sauce Recipes

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CHINESE BRANDY FRIED CHICKEN



Chinese Brandy Fried Chicken image

Make and share this Chinese Brandy Fried Chicken recipe from Food.com.

Provided by Tichiba

Categories     Meat

Time P1DT15m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless chicken breasts, cut in half lengthwise
1/2 cup brandy
1/4 cup soy sauce
1/2 cup chicken consomme
1 teaspoon fresh ginger, grated
1 cup flour
2 teaspoons baking powder
1 egg, beaten
1 teaspoon salt
1 cup ice water

Steps:

  • Combine chicken and marinade ingredients in a shallow dish & place in the refrigerator; let marinade for 24 hours.
  • Preparation of batter:.
  • Place dry ingredients in a small bowl & mix well. Place the ice water and egg in another bowl and slowly add the dry ingredients to the water. Mix lightly but do not over beat. There should be a few small lumps in the batter. Dredge the marinated chicken in some flour, then dip into the tempura.
  • Deep fry the "dredged" chicken in enough oil to completely sink the breast underneath the surface. The oil must be 350 degrees which is the preferred frying temp of most professional cooks. (Make sure it's not over-used and too dark, or smoking.).
  • Note: 400 degrees would fry the surface of the breast too dry, and leave the inside underdone.
  • Fry at this temp for either 15-20 minutes, or until the piece has floated at the surface for a minute. Dark meat takes a few minutes longer -- especially legs.

CHICKEN WITH BRANDY SAUCE



Chicken With Brandy Sauce image

Boneless chicken breasts with a simple rich pan sauce. Extremely fast and easy to make using a basic pan sauce technique.

Provided by Scott Rhoades

Categories     One Dish Meal

Time 20m

Yield 4 pieces, 2 serving(s)

Number Of Ingredients 10

2 boneless chicken breast halves
1/2 cup flour
1 cup chicken broth
1/4 cup brandy
1 tablespoon butter
1 teaspoon lemon juice
3 tablespoons extra virgin olive oil
1/8 cup Italian parsley
2 teaspoons fresh ground pepper
kosher salt

Steps:

  • Trim fat from chicken breast halves.
  • Cut breast sections in half so that you have four roughly equal pieces.
  • Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
  • Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
  • Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
  • Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
  • Put flour in a bowl and press breast pieces into it to coat chicken fully.
  • Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
  • Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
  • While chicken is frying, chop Italian parsley to 1/8 cup.
  • Remove the last batch of chicken from the pan and wrap in foil to keep warm.
  • Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
  • Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
  • Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
  • Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
  • Enjoy!

Nutrition Facts : Calories 645.9, Fat 34.8, SaturatedFat 8.9, Cholesterol 97.6, Sodium 497.5, Carbohydrate 26.2, Fiber 1.6, Sugar 0.6, Protein 35.3

BRANDY FRIED CHICKEN



Brandy Fried Chicken image

Make and share this Brandy Fried Chicken recipe from Food.com.

Provided by foodart

Categories     One Dish Meal

Time P1DT10m

Yield 4 serving(s)

Number Of Ingredients 15

1 whole chicken, cut into 10 pieces
1 tablespoon salt
1 teaspoon white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 tablespoons ginger powder
1 tablespoon sugar
1/3 cup brandy
1/8 cup dark soy sauce
1/8 cup oil
2 eggs, beaten
1 cup flour
1/2 cup cornstarch
2 teaspoons baking powder
1 cup cold water

Steps:

  • In a large mixing bowl combine chicken pieces, salt, pepper, granulated garlic and onion mix, ginger, sugar, brandy, soy sauce and oil and blend together and pour into a heavy duty zip loc bag. Place into the refrigerator overnight.
  • In a mixing bowl add eggs, flour, cornstarch, baking powder and salt. Blend the dry ingredients together and slowly add cold water to form a heavy batter. May use more or less water.
  • In a wok add oil to a halfway point and turn on the heat and when the oil is at 350° and in the batter chicken pieces and deep fried to a golden brown. Remove from oil and place onto a sheet pan with paper towel and a rack. Repeat this step until done.

CHICKEN BREASTS IN BRANDY CREAM SAUCE



Chicken Breasts in Brandy Cream Sauce image

This recipe is so tasty and pretty, you won't believe how easy it is! This recipe requires you to ignite the brandy, so use caution if you don't have experience in this. You don't want to catch the house on fire!

Provided by JenSmith

Categories     Chicken

Time 30m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breast halves, washed and dried
1 teaspoon fresh ground black pepper
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons extra virgin olive oil
1 medium onion, coarsely chopped
1 garlic clove, coarsely chopped
1 lb button mushroom, sliced
1/4 cup brandy
1/2 cup heavy cream or 1/2 cup sour cream
salt & freshly ground black pepper

Steps:

  • Preheat oven to 250°F Place chicken on a plate and press black pepper into them.
  • In a heavy skillet, heat butter and olive oil. Cook chicen on medium heat until lightly browned.
  • Remove chicken and place in an ovenproof dish, then place this in the oven. Leave the pepper and juices in the skillet.
  • Add onion and garlic to the skillet and brown over medium high heat, adding more oil if needed. Try not to brown the garlic too much.
  • Add the mushrooms and saute until most of the liquid has evaporated.
  • Remove skillet from heat and add brandy. Ignite the brandy and saute for 1 minute.
  • Add cream and stir. Add salt and pepper to taste.
  • Take the chicken out of the oven, return it to the skillet, and heat for 2 minutes on medium-low heat, letting the chicken absorb some of the sauce.
  • Serve with the sauce.

CHICKEN WITH WALNUTS, BELL PEPPERS (CAPSICUM) AND GREEN ONIONS



Chicken With Walnuts, Bell Peppers (Capsicum) and Green Onions image

Twenty-plus years ago, a sister introduced me to this recipe -- from a 1977 Better Homes and Gardens Oriental Cookbook. The original version (which my sister follows faithfully) is very similar to Kimke's Recipe #31632. Here is my version, which I think is different enough to be sent in and enjoyed. It is saucier. Also, our past exchange students want to refer to my version.

Provided by Leggy Peggy

Categories     Poultry

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 12

2 1/4 lbs chicken breasts, diced into one-inch pieces (I have made this with chicken thigh meat and it works fine)
2 large green bell peppers, diced into one-inch pieces (red peppers are okay if that is what you have)
10 green onions, chopped into one-inch slices (use white and green bits)
1 1/4 cups walnuts, halves broken in half again (or more)
9 tablespoons soy sauce
6 tablespoons dry sherry or 6 tablespoons water
5 teaspoons cornstarch (cornflour)
2 tablespoons water
1 tablespoon fresh ginger, chopped finely
1/4 teaspoon red chili pepper flakes
1 teaspoon sugar (use more if you like sweet)
2 -4 tablespoons vegetable oil

Steps:

  • Chop chicken, walnuts, bell peppers, green onions and ginger. I sometimes do this in the morning (or the night before), and put the components in the refrigerator, in covered containers.
  • If you chop ahead of time, store chicken on its own, store onions and peppers together, store walnuts on their own, and store ginger on its own. If you chop ahead of time, take all items out of fridge at least two hours before final cooking.
  • For sauce, put cornstarch into bowl. Stir in soy sauce. Stir in Chinese cooking wine (or substitutes), ginger, chilli and sugar. Don't add water yet. Set aside.
  • Do all cooking in a wok if you can.
  • Saute bell peppers and onions in two tablespoons oil for two minutes. Stir frequently. Remove from heat, and set aside.
  • Saute walnuts in same pan for one minute (don't add more oil yet). Stir frequently. Remove from heat, and set aside.
  • Saute half the chicken pieces in same pan until cooked (first add two tablespoons of oil). Stir frequently. Remove from heat, and set aside.
  • Saute other half of chicken pieces until cooked (probably don't add more oil). Stir frequently.
  • Add first set of chicken pieces to second set of pieces.
  • When chicken is hot, add soy sauce mixture.
  • Pour water into pan used for soy sauce mixture. Swirl in pan and add to chicken.
  • Stir well.
  • When mixture thickens (just a bit) add vegetables.
  • Stir thoroughly and warm through. Might take a minute, covered.
  • Serve over rice.

WALNUT CHICKEN STIR-FRY



Walnut Chicken Stir-Fry image

This healthy recipe is simple to make and tastes delicious. The chicken needs to marinate for 15 minutes to 1 hour.

Provided by Karamia

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons cornstarch, divided
4 teaspoons canola oil, divided
1 tablespoon reduced sodium soy sauce
2 teaspoons chicken bouillon granules
1 teaspoon ground ginger
1 teaspoon chili powder
3/4 lb boneless skinless chicken breast, cut into 1 inch cubes
4 cups fresh broccoli florets
1 large sweet onion, cut into 8 wedges
1 medium sweet red pepper, julienned
1 cup water
1/4 cup walnut halves
hot cooked rice (optional)

Steps:

  • Put chicken cubes into a plastic resealable bag and add 1 tablespoon cornstarch, 1 teaspoon oil, soy sauce, bouillon granules, ginger and chili powder; seal bag and turn to coat chicken.
  • Refrigerate for 15 minutes to 1 hour.
  • In a large wok or nonstick skillet add remaining oil and cook chicken until no longer pink.
  • Remove chicken with slotted spoon and keep aside.
  • In the same skillet, stir-fry broccoli for 8 minutes; then add red pepper and onion and stir-fry 6-8 minutes longer or until veggies are crisp-tender.
  • Return chicken to skillet. Add 1 tablespoon cornstarch to 1 cup water, stir until smooth and add to skillet.
  • Cook and stir for 2 minutes then sprinkle with walnuts.
  • Serve over rice if desired, enjoy!

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