TOP FISH RECIPES

Machhi kofta curry

Ingredients: -

500 grams white fish,
5 big tomatoes,
2 tablespoons curd(yoghurt),
8 green chillies,

1 teaspoon coriander seeds,
1 teaspoon cumin seeds,
1 onion,
1 slice bread,
2 cardamoms,
2 cloves,
6 garlic flakes,
1 inch ginger,
½ inch cinnamon,
2 tablespoons chopped mint leaves,

½ teaspoon turmeric,
1 teaspoon red chilly powder,
1 bunch coriander,
1 teaspoon garam masala(hot spice mix),
oil for frying and salt to taste.

Preparation time : - 40 minutes Serves : - 2

HOW TO PREPARE: -
Wash the tomatoes and then blanche them and dice them. Soak the bread slice in water and then squeeze it dry. Boil the fish and then carefully remove the bones. Mash the flesh so that it is nearly like some pulp. Now take the onion, green chillies, mint, coriander and mince it and then add it to the fish. Put in the bread, garam masala (hot spice mix) and salt to taste. Now mix all these ingredients together and then make a dough. Now make small balls from this mixture. Take a frying pan and pour oil enough for deep frying and when the oil is very hot deep fry these balls till they are golden brown. Then grind the onion, ginger, garlic to a paste. Now take a pan and heat 3 tablespoons oil and then fry this paste. When the smell of the ginger garlic leaves then add the remaining spices. Sauté briefly and

then add the tomatoes and curd. Sauté till the oil begins to leave the edges of the pan. Pour two cups water and cook on a low flame till the gravy becomes thick as chutney and all the water evaporates. Add a little bit more water and add the fried fish balls. Cook fro another five minutes and then remove from flame. Garnish with coriander leaves and serve.

Kerala chicken | Onion chicken | Chicken sukka

KERALA CHICKEN

Ingredients:
500 grams chicken cut into six pieces
1 medium sized onion
1 cup grated coconut
4 garlic flakes
½ tablespoon coriander powder
½ tablespoon red chilly powder
½ tablespoon shredded ginger
1 big green chilly
½ teaspoon turmeric powder
1 red chilly few curry leaves
1 tablespoon oil and salt to taste.

Preparation time : - 30 minutes Serves : - 2

HOW TO PREPARE: -
Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve

Onion chicken

Ingredients : -
500 grams chicken cut into five med ium size pieces,
4 medium sized onions cut into roundels,
½ cup curd(yoghurt),
½ cup coriander leaves ground to a paste,
1 teaspoon lemon juice,
½ teaspoon red chilly powder,
½ teaspoon black pepper,
½ teaspoon hot spice mix,
½ teaspoon coriander powder,
½ teaspoon cumin powder,
1 teaspoon ginger garlic paste,
1 green chilly, 1 tomato,
1 tablespoon ghee (clarified butter) and salt to taste.

Preparation time : - 20 minutes Serves : - 2

HOW TO PREPARE : -
Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve.


Chicken sukka

Ingredients : -
500 grams chicken,
1 tablespoon coriander seeds,
¼ teaspoon fennel seeds,
1 pinch turmeric,
½ teaspoon pepper corns,
½ teaspoon cumin,
½ teaspoon fenugreek seeds,
½ tablespoon poppy seeds,
6 garlic flakes,
6 red chillies roasted,
1/2 tablespoon tamarind paste,
1 small coconut grated, few curry leaves,
1 onion, 1 tablespoon oil and salt to taste.


Preparation time : - 30 minutes Serves : - 2


HOW TO PREPARE : -
Finely chop the onion and set it aside. Take a small frying pan and heat a little oil and roast the pepper corns, turmeric powder, fennel seeds, coriander and poppy seeds till an aroma begins to rise. Let it cool and dry grind it with the roasted red chillies and tamarind paste. Coarsely grind the grated coconut, garlic and cumin seeds. Just let the blades rotate a couple of times. Don’t add any water and make a ball of this paste. Take a frying pan and put the chicken pieces and add the first paste we made. Cook on a low flame for 25 minutes or till the chicken is done. Then add the coconut garlic paste and salt to taste. Cover and cook for two minutes. In another pan heat a little clarified butter or oil and when it’s nice and hot add the curry leaves. Then add the chopped onions and fry till its dark brown. Pour this over the chicken and serve.

Hyderabadi Recipes

Paneer Capsicum Masala Recipe

Paneer Capsicum Masala is a spicy recipe. Learn h ow t o make/prepare Paneer Capsicum Masala by following this easy recipe


Ingredients:
• 1/4 kg Paneer
• 1/4 kg Capsicum
• 2 Big onions
• 3 Big tomatoes (pureed)
• 1 tbsp ginger - garlic paste
• 1 tsp Jeera
• 2 tsp Red chili powder
• 1 tsp Haldi powder
• 2 tsp Coriander powder
• 1 tsp Garam masala
• 1 Cup milk • 1/2 Cup cream

How to make Paneer Capsicum Masala:

• Grate the onions. Cube the paneer. Slice the capsicums. • In a kadai heat oil, and add jeera. When it splutters, add the grated onions and fry till pink. • Add the ginger- garlic paste and fry for some more time. • Add the sliced capsicum and fry for 2 minutes. Add all the powder masala and fry. • Add the pureed tomatoes and salt. Let it cook. • Lastly add the paneer pieces and let it cook in the masala. • Finally add the milk and the cream. Cook for 5 minutes. • Garnish with coriander leaves. • Paneer Capsicum Masala is ready.

Hyderabadi Recipes

Our Hyderabadi Recipes section contains recipes of traditional Hyderabadi cuisine. Hyderabadi food is very spicy and hot and is characterized by liberal use of exotic spices, ghee and dry fruits . Lamb is extensively used in non vegetarian Hyderabadi dishes. Try our delectable Hyderabadi recipes.

Paneer Jhalfrezi Recipe

Jalfrezi is an anglicized version of dry or gravy-less curry. Learn how to make/prepare Paneer Jhalfrezi by following this easy recipe.
Ingredients:
• 2 Dry red chilies •
1 Red Onion
• 2 Inch Ginger
• 2 Green chilies
• 2 Tomatoes
• 2 Capsicums
• 400 gm Paneer
• 1/4 Cup coriander leaves
• 1 tsp Cumin seeds
• 1 tsp Red chili powder
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala powder
• 1.5 tbsp Vinegar • 2 tbsp Oil • Salt to taste

How to make Paneer Jhalfrezi:

• Break the red chilies into two pieces, peel and chop the onions into thick slices and separate the onion rings. • Peel and cut the ginger into pieces, wash & chop the green chilies. • Cut the tomato and bell pepper into half, remove the seeds and cut them into long slices. • Finely chop the coriander leaves and cut the paneer into finger size pieces. • Heat oil in a kadai, add cumin seeds and when they change color, add the halved red chilies. • Next add the ginger pieces, sliced onions and sauté for a minute. • Add the red chili powder, turmeric powder & stir well. • Then mix the capsicum pieces and cook for a few minutes, then add the paneer pieces and toss. • Lastly add the salt, vinegar, tomato pieces, garam masala powder & cook for 2-3 minutes. • Serve hot, garnished with chopped coriander leaves. • Paneer Jhalfrezi is ready.

INDIAN RECEIPES

Chicken Tikka Recipe

Chicken Tikka is a very popular recipe. Learn how to make/prepare Chicken Tikka by following this easy recipe.

Ingredients:
• Boneless and skinless chicken breasts
• 2 tbsp Tomato paste
• 2 tbsp Lemon juice
• 2 tsp Ground coriander
• 2 tsp Curry powder
• 1/2 tsp Paprika • 2 Cups plain yoghurt
• 4 Finely chopped garlic cloves
• 1 Inch fresh ginger, chopped
• 2 tsp Ground cumin

How to make Chicken Tikka:

•	Mix all ingredients except chicken together in a bowl and refrigerate it overnight.
•	Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.
•	Cover and refrigerate at least 4 hours.
•	Preheat oven to 350 degrees F.
•	Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
•	Place on baking tray and bake in oven for 20 to 35 minutes.
•	3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.

INDIAN RECEIPES

Chicken Hyderabadi Recipe

Chicken Hyderabadi is a luscious & delicious recipe. Lemon juice gives it a new flavor. Learn how to make/prepare Hyderabadi Chicken by following this easy recipe.

Ingredients:
• 1200 gm Chicken • 4-1/2 tbsp Ginger-garlic paste • 3/4 Cup tomato ketchup • 1 tsp Red chili powder • 4-1/2 tsp Hot sauce • 1 tsp Vinegar • 1/2 tsp Saffron • 4 tsp Plain yogurt • 3-1/2 Lemons, juice of, freshly squeezed • 3 Green chilies • 10-15 Curry leaves • Salt to taste • Few coriander leaves • Water as required

How to make Chicken Hyderabadi:

• Wash and cut the chicken into pieces and keep them in an open vessel. • Apply ginger-garlic paste on it and toss to coat it with the paste. • Combine salt, lime juice, hot sauce, tomato ketchup with it, mix well. • Add chilli powder, yogurt, saffron and vinegar to it. • Heat oil in a skillet and fry curry leaves and green chillies, set aside. • Add chicken and water and cook it, uncovered on high heat for about 10 minutes. • Now reduce the heat and cover it. • Cook it until the gravy reduces and oil starts leaving the sides of the skillet. • Remove it from the heat. • Garnish it with fried curry leaves, green chillies and coriander leaves.

chettinadu receipes

Hyderabad Biryani

ingredients

• 1 kg: Meat
• 750 gm: Semi cooked rice
• Sautéed brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: cardmon powder
• 3-4 sticks:
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil

Method

1. Clean the meat.
2. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
3. Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
4. Now apply sticky dough on the sides of the pan.
5. Cover with lid to seal it and cook for about 25 minutes.
6. Hyderabadi Biryani is ready to eat.
7. Garnish with boiled eggs, sliced carrot and cucumber.
8. Serve hot.

Herb And Chicken Burgers

Herb And Chicken Burgers


Ingredients:
4 boneless chicken breast fillets(approx 125g each),
4 round wholegrain bread rolls(halved and toasted),
12 cherry tomatoes(sliced),
1 curly endive.

Herb Mayonnaise:
2 tsp snipped fresh chives,
2 tsp chopped fresh parsley,
4 tbsp reduced-fat mayonnaise.

Method:
To make Herb Mayonnaise, place chives, parsley and mayonnaise in a bowl and mix to combine.Heat a nonstick frying pan over a medium heat, add chicken and cook for 4-5 mins each side or until golden and tender.Place chicken breast on the base of each roll.Top with tomato slices and endive leaves.Spoon over mayonnaise and cover with tops of rolls.For a complete meal, serve with coleslaw and fresh fruit

Creamed Pasta with Salmon

This is very delicious non veg food and and for especially diabetic patient is very healthy food
to maintain the diabetics problem

Ingredients

2 cups pasta
1/2 cup boiled peas
2 cups boiled spinach
1/4 cup boiled corn
1 tbsp butter
1 tbsp plain flour
1-1/2 cup milk
Salt as per taste
1/4 tsp oregano
1/4 tsp pepper powder
1 cup salmon pieces
1/2 cup grated cheese

Method:

In a large pot bring 4 cups water to boil. Put the pasta and let it cook till tender (approx 15 mins.) Drain and keep aside.

Drain the spinach and grind it (consistency should be like paste). In a pan heat butter. Put the flour and cook for a minute. Pour in the milk, stirring continuously. When it boils, add rest of the ingredients except the pasta. Cook for 2-3 minutes.

Pour the hot mixture over the pasta. Mix the pasta and creamy mixture and serve hot .

PUNJABI RECEPIES

Karahi Chicken Recipe

Karahi Chicken is a traditional Punjabi recipe. Learn how to make/prepare Kadahi Chicken by following this easy recipe



Ingredients
• 500 gms Chicken
• 4 Large onions
• 4 Large tomatoes
• 1/2 tsp Turmeric powder
• 1 tsp Red chili powder
• 1 tsp pepper
• 4 Garlic flakes
• 1 Ginger
• 2 Cups oil

How to make Karahi Chicken:

• Grind ginger and garlic to make a paste. • Heat the oil and put turmeric powder, red chilli powder, pepper and ginger garlic paste. • Fry it well. • Add chicken and cook it till it turns smooth. • Add chopped onions and tomatoes. • Cook it for 5 minutes. • Serve it hot with pulao.

Chettinad Chicken Recipe

Chettinad Chicken is a very popular recipe. Learn how to make/prepare Chetinad Chicken by following this easy recipe.

Ingredients:
• 1 Chicken

• 1 tsp Turmeric powder

• 1 tsp Cayenne pepper

• 3/4 Inch piece ginger

• 1 tsp Ground coriander

• 6 Curry leaves

• 2 Onions

• 2 Garlic pods

• Black peppercorns

• 2 Ounces Kurumulaku

• 2 tbsp Vegetable oil

• 3/4 Cup peeled and chopped tomatoes

• Salt to taste

How to make Chettinad Chicken:

•Chop the chicken into pieces.

•Fry chopped onions, ginger and garlic in the vegetable oil.

•Add remaining spices and fry for a few minutes

•Add tomato pieces and salt. Fry for another 5 minutes.

•Add chicken pieces and mix well to coat them with the gravy.

•Put the lid and simmer the contents for about half an hour.

•The mixture would turn almost dry. Occasionally add a little water if required.

•Chettinad chicken is ready to serve.

Garlic Chicken Recipe

Garlic Chicken is a popular Chinese recipe. Learn how to make/prepare Garlic Chicken by following this easy recipe.

Ingredients:

• 2 Chicken breasts

• 2 tbsp Yogurt

• 15 gms Butter

• Salt and pepper

• Handful fresh parsley, chopped • 1 tbsp Olive oil

• 1 Finely chopped onion

• 2 Cloves garlic, crushed • 280 ml Chicken stock

How to make Garlic Chicken:

Cut the chicken into bite-sized pieces.
•Melt the butter in a pan and add the olive oil. Add the chopped onions and cook gently until it turns soft and golden.
•Add the garlic and cook for another minute.
•Add the chicken pieces to the onion and garlic mixture and cook, till it turns brown on all sides.
•Add the chicken broth, season with salt and pepper to taste and add the chopped parsley. Heat till it boils then turn the heat down to minimum and leave it uncovered for about 20 minutes.
•Remove the chicken pieces and keep warm. Turn on the heat and reduce the liquid by about half. Remove from the heat and stir in the yoghurt.
•Serve the garlic chicken with mashed potato.

Chicken Chow Mein Recipe

Chicken Chow Mein is a popular Chinese recipe. Learn how to make/prepare Chicken Chowmein by following this easy recipe

Ingredients:

• 4 Strips egg noodles

• 2 Cups chicken

• 6 Spring onions

• 1/2 Cup chopped onion

• 2 Garlic clove

• 1 tbsp Dark soy sauce

• 1 Cup chopped Beans • 1 Cup oil • Salt to taste

How to make Chicken Chow Mein:

•Boil the chicken and cut into small pieces.

•Keep noodles in hot water for 5-7 minutes and drain it.

•Now cook it in salted water.

•Leave it for drying.

•Heat the oil and fry onions, chicken and beans.

•Add noodles to it.

•Stir fry it for few minutes.

•Now add soy sauce, salt and vinegar and stir fry it for 5 minutes.

•Chicken Chow Mein is ready.

Chicken Stir Fry Recipe

Chicken Stir Fry is a popular Chinese recipe. Learn how to make/prepare Stir Fry Chicken by following this easy recipe



Ingredients:
• 4(4 ounce) boneless skinless chicken breast halves
• 3 tbsp Cornstarch
• 2 tbsp Soy sauce
• 1/2 tsp Ground ginger
• 1/4 tsp Garlic powder
• 3 tbsp Cooking oil, divided
• 2 Cups Broccoli florets
• 1 Cup Sliced celery (1/2 inch pieces)
• 1 Cup Thinly sliced carrots
• 1 Small Onion, cut into wedges
• 1 Cup Water
• 1 tbsp Chicken bouillon granules



How to make Chicken Stir Fry:

•Cut chicken into 1/2” strips; place in a resalable plastic bag.

•Add cornstarch and toss to coat. Combine soy sauce, ginger and garlic powder; add to bag and shake well. Refrigerate for 30 minutes.

•In a large skillet or wok, heat 2 tablespoons of oil; stir-fry chicken until no longer pink, for about 3-5 minutes.

•Remove and keep warm.

•Add remaining oil; stir- fry broccoli, celery, carrots and onion for 4-5 minutes or until crisp-tender.

•Add water and bouillon.

•Return chicken to pan.

•Deep fry until thickened and bubbly.

•Chicken Stir Fry is ready.


Chilli Chicken Recipe










Chilli Chicken is a very popular recipe. Learn how to make/prepare Chilli Chicken by following this easy recipe.


Ingredients:
• 1 kg Boneless chicken
• 20 Green chilies
• 15 tsp White vinegar
• 150 gms Corn flour
• 100 gms Refined oil
• 5 tsp Tomato sauce
• 1 tsp Sugar • 10 tsp Soya sauce • 20 Cloves garlic • 5 tsp Chili sauce • Salt to taste


How to make Chilli Chicken:

•For at least four hours, soak the boneless chicken pieces in white vinegar.

•Make a smooth batter of the corn flour and water.

•Take the soaked chicken pieces out of the vinegar, dip them in corn flour batter and fry them till it turns golden brown.

•In a non-stick pan/ kadai, heat 1/ 2 teaspoons of refined oil.

•Add caramelized sugar and add the sliced garlic.

•Add the fried chicken pieces.

•Add all the sauces (soya, chilli, tomato) one by one.

•Cook the whole thing for 5- 10 minutes.

•Add the slitted green chillies over the preparation.

•Taste it, if required you can add salt, because Soya sauce is salty enough.

Chinese Chicken Salad III

"This is one of my favorite salads. It tastes so good you wouldn't even suspect it's low-fat. Wonton wrappers (or skins) can be found in the deli or produce section of most supermarkets."

PREP TIME :20 Min,COOK TIME :40 ,Min READY IN :1 Hr SERVINGS & SCALINGOriginal

INGREDIENTS
3 tablespoons hoisin sauce
2 tablespoons peanut butter
2 teaspoons brown sugar
3/4 teaspoon hot chile paste
1 teaspoon grated fresh ginger
3 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 pound skinless, boneless chicken breast halves
16 (3.5 inch square) wonton wrappers, shredded
4 cups romaine lettuce - torn, washed and dried
2 cups shredded carrots
1 bunch green onions, chopped
1/4 cup chopped fresh cilantro

DIRECTIONS
To prepare the dressing, whisk together the hoisin sauce, peanut butter, brown sugar, chili paste, ginger, vinegar and sesame oil.
Grill or broil chicken until cooked, cool and slice.
Preheat oven to 350 degrees F (175 C). Spray a large shallow pan with nonstick vegetable spray, arrange shredded wontons in a single layer and bake 20 minutes or until golden brown. Cool.
In a large bowl, combine the chicken, wontons, lettuce, carrots, green onions and cilantro. Toss with dressing and serve.

Note
Hoisin sauce , also called Peking sauce, is a thick, reddish-brown sauce that is sweet and spicy, and widely used in Chinese cooking. It's a mixture of soybeans, garlic, chile peppers and various spices. It can be found in Asian markets and many large supermarkets. Look in the Asian or ethnic section. If this item is not in stock at your local store, ask your grocer to special order it for you. Most grocers will be happy to do this for their customers.

TODAYS SPECIAL FRIED CHICKEN

Chinese Fried Chicken

I asked a family friend for the yummy recipe of her fried chicken. I like it a lot because even when cold it still was very tasty. Like most seasoned cooks all her measurements are approximate plus from what she told me I have to put a large amount of chicken stock powder/cube in it. Now, I do use chicken stock cubes but I try to reduce as much as possible any pre-prepared ingredients in cooking to reduce the 'E' numbered things in it and make the dishes as natural as possible. Somehow learning that I have to put a lot of it made it less appetising. Until I remembered this fried chicken recipe from my favourite Huang Su-Huei's Chinese Cooking for Beginners. I haven't cooked this for quite sometime due to general aversion to things deep fried. But it's nice to have this once in awhile. It's as tasty as my friend's with the added bonus that it doesn't have any need for chicken powder. The word 'Chinese' is added in the name to make it more descriptive and to distinguish it from any others I would have here later. Apologies to Chinese chefs out there 'coz I'm not sure if this is authentic though I did find this in a Chinese cookbook. Do try this simple and easy recipe.

Chinese Fried Chicken

1 kg chicken - cut up into serving sizes

1 Tbsp cooking wine1 tsp sea salt

1 tsp sugar

4 tsp soy sauce

4 green onions - cut into 1-inch pieces

4 slices ginger root

2 small egg yolks

4 Tbsp cornstarch

oil for frying

Mix the cooking wine, salt, sugar, soy sauce, green onions, and ginger in a bowl. Add in the chicken, mix well and marinate for at least 1 hour.
Before frying, you may remove the ginger and green onions if preferred. Add the egg yolks and mix. Add the cornstarch, mix well.
Deep fry in oil (medium heat) for about 6-7 minutes or until cooked and the outside is crispy. Serve.

Chicken and Pea Casserole

Chicken and Pea Casserole:

"Simple and quick casserole. Good main recipe or basic recipe to do add in's. You can double the chicken mixture to have a creamier casserole. With a simple garden salad of romaine lettuce, tomato, and cucumbers, it makes a great meal."



PREPARTION TIME:
10 Min COOK TIME 35 Min READY IN 45 Min


INGREDIENTS

1 teaspoon kosher salt, divided
1 (16 ounce) package rigatoni pasta
1 (10 ounce) can condensed cream of mushroom soup
3/4 cup sour cream
1 (10 ounce) can chunk chicken, drained
1 cup frozen peas, thawed
1 1/2 teaspoons garlic powder
2 1/2 teaspoons onion powder
1 teaspoon freshly ground black pepper
2 cups freshly grated Parmesan cheese

DIRECTIONS:

Preheat oven to 375 degrees F (190 degrees C).

Bring a large pot of water to a boil. Add 1/2 teaspoon salt and pasta, and cook until al dente, about 8 to 10 minutes; drain.

Meanwhile, in a large bowl, stir together mushroom soup, sour cream, chicken, and peas. Season with garlic powder, onion powder, 1/2 teaspoon salt, and pepper.

Stir cooked pasta into chicken mixture until well combined. Pour pasta mixture into a 9x10-inch casserole dish, and spread out evenly. Top with Parmesan cheese, and spray the top with a bit of cooking spray.

Bake in a preheated oven until golden brown, about 20 to 25 minutes. Remove from oven, and let cool 5 minutes.

PERFECT SESAME CHICKEN:

"If you want the perfect sesame chicken recipe this is it! You may want to increase the vinegar or lower the amount of sugar. It all depends on how sweet you want the sauce."



PREPARATION TIME:

PREP TIME 35 Min COOK TIME 20 Min READY IN 1 Hr 15 Min

INGREDIENTS:

2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed
1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
1/4 cup cornstarch
1/2 cup water
1 quart olive oil for frying
2 tablespoons toasted sesame seeds

DIRECTIONS:

Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.

Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).

Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.