MARION CHICKEN RECIPE RECIPES
SESAME CHICKEN - MARION'S KITCHEN
How good is sesame chicken? I’ve recreated the Chinese restaurant classic but made the batter lighter and healthier, which means you can enjoy it guilt-free… and more often! It’s still crispy and still delicious, and I guarantee you’re going to love it. Just remember not to overcrowd the pan when frying – you’ll probably need to do it in two or three batches.
Provided by MARIONSKITCHEN.COM
Yield 4
Number Of Ingredients 14
Steps:
- In a large bowl, place chicken and marinade ingredients. Mix thoroughly to break up the egg white. Allow to marinate for 10 minutes. ? In another bowl, mix together the chicken stock, vinegar, sugar and soy sauce. ? Place the plain flour in a large tray or bowl. Add the chicken pieces and the marinade and use your hands to pat and press the liquid and flour together around the chicken pieces to form a craggy coating. ? Fill a wok or saucepan to about 1/3 capacity with the vegetable oil. Heat over high heat. The oil is hot enough for frying at 325°F or 165°C or when a wooden spoon dipped into the oil forms small little bubbles. Shake excess flour from the chicken pieces. Cook chicken pieces in 2 to 3 batches for about 3 minutes or until golden and cooked through. Drain on kitchen paper. ? In a clean wok or pan over medium heat, add the sauce you made earlier. Simmer for about a minute to allow the sugar to dissolve. Then add the cornstarch mixture. Cook for another half a minute or until the sauce has thickened. Add the chicken pieces and toss until evenly coated. Sprinkle with sesame seeds and serve.
CHINESE PEPPER CHICKEN - MARION'S KITCHEN
A celebration of Chinese flavours and with serious comfort factor, this speedy stir-fry is ready to dive into in well under half an hour – with plenty of minutes to spare! I love how the savoury, peppery flavours are king in this dish – so satisfying.
Provided by MARIONSKITCHEN.COM
Yield 4
Number Of Ingredients 14
Steps:
- Combine the chicken with the marinade ingredients. Set aside for later. Place the Sichuan peppercorns in a dry frying pan over high heat. Cook, shaking the pan, for 2 minutes or until the peppercorns are fragrant and just starting to smoke. Transfer to a mortar along with the black peppercorns. Grind to a fine powder. Mix 1 tbsp of the peppercorn powder with the oyster sauce, Shaoxing wine and sweet dark soy sauce. Keep the remaining peppercorn powder in an air-tight container and use to season anything from pan-fried chicken to grilled prawns. Add about a centimetre of oil to the base of a wok or frying pan over high heat. When the oil is hot, toss half the marinated chicken in the corn flour and cook in the oil for 3-4 minutes or until golden and cooked through. Drain on paper towel. Repeat with the remaining chicken and flour. Heat the 1 tablespoon of oil in a large wok or frying pan over high heat. Add the onion and capsicum and stir-fry for a minute. Add the chicken and the peppercorn sauce and stir-fry until well combined. Serve immediately.
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