CHINESE BUFFET CHICKEN RECIPES
CHINESE BUFFET BLACK PEPPER CHICKEN RECIPE - FOOD.COM
This is the real deal, just like at the all you can eat Chinese buffets. I found it on a web site called blogchef.net and Bobby is the poster. I tried it and it is so wonderful, I know you are going to love it!!! I put it at two servings, but there probably is enough for three, but heck why not load up the plate (don't share!!)
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all of the sauce ingredients and set aside.
- Cut chicken into 1/2" cubes and dust pieces with cornstarch.
- Dry fry chicken in batches until golden brown. Drain on paper towels.
- Heat 1 tbsp oil in pan and stir fry onion for a few minutes, then add the peas and carrots and stir fry for another few minutes.
- Add sauce mixture to the veggies and heat until warm, then add the chicken and fully coat with the sauce.
- Serve with rice.
- Enjoy and thank Bobby for this great recipe!
Nutrition Facts : Calories 434.9, FatContent 6.4, SaturatedFatContent 1.4, CholesterolContent 145.3, SodiumContent 1494.4, CarbohydrateContent 40.2, FiberContent 4.1, SugarContent 2.4, ProteinContent 52.2
CHINESE COCONUT CHICKEN RECIPE - FOOD.COM
Make and share this Chinese Coconut Chicken recipe from Food.com.
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325ºF. While oil is heating, season chicken with salt and pepper.
- Dip chicken in egg (beaten), then cornstarch, and fry in the oil until lightly golden brown, but not cooked through.
- Remove chicken from pan and place on paper towel-lined plate briefly, cut the chicken breasts into 1-2 inch pieces, then place in a single layer in a baking dish.
- For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice or however is desired.
Nutrition Facts : Calories 796.3, FatContent 46.3, SaturatedFatContent 22.7, CholesterolContent 161, SodiumContent 699.7, CarbohydrateContent 70, FiberContent 0.4, SugarContent 37.5, ProteinContent 27.4
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