Fried Sweet Chilli Chicken

Fried sweet chilli chicken.

I love chicken! I like to try new and interesting recipes from all over the world. However, sometimes you get stuck with a deliciously addictive recipe, and you cannot find anything better. This is what happened for me with Fried Sweet Chilli Chicken recipe. The first time I made it, I could not stop saying to my friends “this is really good… so good! and I am not saying it, because I made it… it’s just soooooo goooooood! really goooooood!“. Now, when I look back, it must have been annoying… but… try the recipe yourself and you will feel what I felt… It’s so good!

Fried Sweet Chilli Chicken – Ingredients

  • 4 chicken thighs, skinned and halved on the bone
  • 4 tablespoons cornflour
  • 2 egg whites
  • groundnut oil for deep-frying
  • sea salt and ground white pepper

For the sauce

  • 3 garlic cloves, finely chopped
  • 2.5cm/1 inch piece of fresh root ginger, peeled and sliced
  • 1 medium red chilli, deseeded
  • 6 tablespoons sweet chilli sauce
  • 1 tablespoon light soy sauce
  • juice of 1 lime
  • 1 small handful of freshly chopped coriander

Fried Sweet Chilli Chicken – Recipe

  1. Season the chicken pieces with salt and white pepper. In a bowl, combine the cornflour and egg whites to make a batter. Put all chicken pieces into the batter and mix well (so, all of them would get coated well).
  2. Heat a wok over a high heat and fill it to one-third of its depth with groundnut oil. Heat the oil.
  3. Take one chicken piece at a time from the batter and slowly lower into the oil. Deep-fry in batches for about 5 minutes until crispy and golden. Lift out using tongs and drain on kitchen paper. Pour the oil from the wok through a sieve into a heatproof container.
  4. To make the sauce, wipe out the wok and heat over a high heat. Add 1 tablespoon of the drained oil and, when it starts to smoke, add the garlic, ginger and chilli and stir-fry for a few seconds, then add the chilli sauce, soy sauce and lime juice. Mix well.
  5. Return the chicken to the wok and turn to coat in the hot sauce, then stir in the coriander and serve immediately.

I have made this dish so many times – for my wife, for my friends, for myself! It’s so deliciously addictive, that you don’t really need any excuse to make it. At the moment “Fried Sweet Chilli Chicken” is definitely the best recipe in the “chicken thigh recipes” category, if not overall. And I feel quite sad, because I don’t think I will find a new recipe that could replace “Fried Sweet Chilli Chicken” any time soon.

Sources and Inspirations (recipes adapted from):

Fruity Chicken Stir Fry

Fruity Chicken… does it sound familiar? Well, it should. Just a week or so ago, we have made Fruity Chicken Curry, which was delicious! Fresh fruits (mangos, pineapples, what should I try next?) can go so well with tender chicken pieces, that I wanted to try that combination again… However, instead of making the same recipe (it would not be so fun!), we decided to try something new. My wife came up with an idea for a stir fry. Fruity Chicken Stir Fry, that is!

Fruity Chicken Stir Fry - Ingredients

Fruity Chicken Stir Fry – Ingredients
The list of ingredients was incredibly short… mostly because, we didn’t go to the shop and we tried to use up whatever we had at home.

  • 2 chicken breasts, skinned and diced into 2 cm cubes
  • 2 pieces of medium egg noodles (I haven’t tried anything else, but Sharwoods)
  • 1 mango, peeled, diced into 1 cm cubes
  • 1 red chilli, finely chopped
  • 1 thumb sized ginger, peeled and sliced
  • 2 garlic cloves, chopped
  • 2-3 tbsp of dark soy sauce
  • 2 tbsp of vegetable oil

Fruity Chicken Stir Fry
Fruity Chicken Stir Fry - Step 1Fruity Chicken Stir Fry - Step 2
Fruity Chicken Stir Fry - Step 3Fruity Chicken Stir Fry - Step 4

Fruity Chicken Stir Fry – Recipe

If you have ever cooked with a wok, you will appreciate how easy and quick stir fry recipes are. Fruity Chicken Stir Fry is not an exception – once you put wok on the heat, everything will be ready in several minutes.

  1. Put wok on high heat, add vegetable oil. Once really hot, add chopped chilli, ginger and garlic. Fry for a minute or two while stirring. I love stir fries – on this first step your nose is attacked by hot and tasty aroma, almost making you cough.
  2. Add chicken pieces and stir well at first (to coat chicken pieces with chilli, ginger and garlic). Then fry for 4-5 minutes stirring occasionally – you don’t want to stir too often, because chicken should get a little bit brownish. This also would be a perfect time to prepare egg noodles – put them into boiling water and noodles will be ready in 4 minutes.
  3. When chicken pieces get golden (or brownish), add mango pieces and fry for another minute or two. Mango pieces should get softer and chicken will get coated with mango juices.
  4. Drain your egg noodles and add them to the wok. Add dark soy sauce and stir well one last time. That’s it, you are ready to eat!

It was second time I have eaten chicken with mango and I am loving it! I love chicken and finding such combinations of fruit and chicken, is exactly the reason I have started this blog for. I cannot believe, that only a few weeks ago, I had no idea how tasty fruity chicken recipes can be.

Cheater’s Chicken Tikka Masala

It has been a few days since I had chicken for dinner. Fortunately, my wife missed chicken as well (guess, who was the first to join “I Love Chicken” fan page?). When I came home from work, she was waiting for me with two cookbooks laying in front of her, but I could see clearly in her eyes, that decision has already been made on what we are going to have for dinner – a simple chicken tikka masala recipe!

To be fair, I have tried a few different chicken tikka masala recipes in the past and they were sooooo goooood! (I will need to write them down someday). So, I was willing to try another one! Mostly because, I could add another recipe into “chicken breast recipes” category.

Cheater's Chicken Tikka Masala - Ingredients

Cheater’s Chicken Tikka Masala – Ingredients

  • 4 chicken breasts, skinned and boned, cut into 2.5 cm cubes (from the above picture you can see, that I’ve got whole chicken! Oh yes… I was feeling a little bit like Sweeney Todd and tried my best to cut the chicken up in pieces – it’s so much fun! I will need to write a separate post about it. Eventually, I used 2 chicken breasts and 2 thighs – skinned and boned, cut into 2.5 cm cubes).
  • 2 garlic cloves, peeled and roughly chopped
  • 2.5 cm fresh ginger, peeled and roughly chopped
  • 400g can chopped tomatoes
  • 4 tbsp natural yoghurt
  • 1 onion, cut in half, and thinly sliced
  • 2 tbsp vegetable oil
  • 2 tbsp tikka masala curry paste (I used Patak’s)
  • salt and black pepper
  • 1 tbsp plain flour
  • 50 ml water
  • 3 tbsp chopped fresh coriander
  • coriander leaves, to garnish

Cheater's Chicken Tikka Masala
Cheater’s Chicken Tikka Masala – Recipe

  1. Put the tomatoes, garlic, ginger and yoghurt into a blender or food processor and process until the mixture is smooth. Set aside. When my wife read the first step on the recipe, she couldn’t believe it… no proper chopping? Just processing? Are you kidding me? That’s cheating! That’s Cheater’s Chicken Tikka Masala!.
  2. Heat the oil in heavy-based pan, add the onion and fry over a medium heat for 3-4 minutes, stirring constantly. I just love the smell of frying onions… you start salivating while dreaming about succulent chicken, and yet, you are on the second step only.
  3. Stir in the masala curry paste and fry for further 1 minute over medium heat, stirring occasionally.
  4. Add the tomato mixture (from the first step) and chicken to the pan and mix together. Season with salt and pepper. Mix the floor and water together and stir into the pan taken off the heat. Return to the heat and bring to the boil, stirring constantly. Cover and cook over gentle heat for further 15 minutes.
  5. Sprinkle in the chopped coriander and server immediately garnished with coriander leaves.
Initially, I was quite unhappy about the fact the recipe was so easy to make. However, if you haven’t tried making your own chicken tikka masala yet, cheater’s chicken tikka masala is a perfect place to start! Soft and juicy bits of chicken, covered with tikka masala sauce on top of bed of rice… perfect cheater’s dinner!
Sources and Inspirations (recipes adapted from):

Fruity Chicken Curry

Tender pieces of chicken in a creamy sauce… flavoured with curry spices, ginger, fresh pineapple, juicy mango and roasted coconut… Sounds so good! I could hardly wait for tonight’s dinner! NOM NOM NOM!!!

Fruity Chicken Curry
Fruity Chicken Curry – Ingredients

  • 4 chicken breasts, skinned and boned (this was supposed to be one of the chicken breast recipes, but as I couldn’t get a hold of chicken breasts, so I used chicken legs)
  • 1 tbsp plain flour
  • salt and black pepper
  • 1 mango
  • 1/2 fresh pineapple
  • 2.5cm/1in fresh ginger
  • 3 shallots
  • 2 tbsp vegetable oil
  • 3 tsp curry powder
  • 200 ml chicken stock
  • 100 ml natural yoghurt
  • 2 tbsp grated coconut
  • fresh mint, to garnish

Fruity Chicken Curry
Fruity Chicken Curry – Recipe

  1. Firstly, cut the chicken breasts (or whatever chicken pieces you’ve got) into 1cm strips. Mix the flour with the salt and pepper on a plate, add chicken strips and toss until evenly coated.
  2. Peel your mango, pineapple, ginger and shallots. Cut the mango flesh off the stone, core the pineapple and cut both fruit into bite-sized pieces. Finely chop the ginger and the shallots.
  3. Heat the oil in a large frying pan or wok. Shake off any excess flour from the chicken and add the strips to the pan. Fry for 5 minutes over high heat (or until browned). Remove from the pan with a slotted spoon and set aside.
  4. Fry the shallots and ginger in the pan for 2 minutes. Add the fruit and curry powder and fry for 1 minute, stirring. Add chicken stock and bring to the boil. Turn down the heat and stir in the yoghurt. Season. Cover and simmer for 5 minutes.
  5. Meanwhile, dry-fry the coconut in a frying pan over high heat (or use desiccated coconut). Sprinkle over the curry before serving. Garnish with mint.

Damn, I LOVE CHICKEN so much! When looking at the list of ingredients the recipe seemed frightening, but actually it was quite easy and quick to make. While I was trying to look like a decent butcher while deboning chicken legs, my wife (crying a little bit) was chopping shallots and ginger. And at the end every ingredient worked so well… the combination of spicy curry powder, fresh and juicy fruits and succulent bits of chicken was amazing!

Sources and Inspirations (recipes adapted from):

Griddled chicken with lemon barley couscous

This is the first recipe for the “I Love Chicken” project. I haven’t had time to create  “About” page, hell… I haven’t had time to put up a blog yet (while writing this, blog is still under construction). But whatever you do, you need to eat… and if, when thinking about food, you dose off dreaming about chicken, you are in the right place.

I have tried many different chicken breast recipes in the past and I do have a few favourites which I hope I will be able to share with you. However, for my first recipe for “I Love Chicken” project, I wanted to try something new – an easy chicken recipe – something I haven’t tried yet.

Griddled chicken with lemon barley couscous - Ingridients
Griddled chicken with lemon barley couscous – Ingredients

  • 80 g barley couscous (I couldn’t find this in my local shop, therefore I went with “roasted vegetable couscous” which still tasted good)
  • 100 ml vegetable stock
  • 4 free-range chicken breasts
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp toasted pine nuts (I bought pine nuts and roasted them by myself)
  • chopped fresh parsley to taste
  • blanched green beans to serve
  • lemon wedges to serve

Griddled chicken with lemon barley couscous

Griddled chicken with lemon barley couscous – Recipe
  1. Put a griddle pan on high heat. Then mix the couscous in a bowl with the hot stock, cover and set aside 5 minutes (put a timer on, because after 5 minutes you will need to flush it up a little bit with a fork to get a smooth texture).
  2. Meanwhile, with rolling pin, bash the chicken breasts flat between sheets of cling film (or kitchen foil, if you don’t have any cling film left). Drizzle with some olive oil, add a pinch of salt and black pepper, and massage gently chicken breasts.
  3. Cook in the griddle pan for 3-4 minutes on each side until cooked. At the end, slice chicken in half and check if there is any pink meat left in the middle. Cook for 1 more minute if necessary.
  4. Stir the remaining oil, lemon juice, pine nuts and parsley into the couscous, then season.
  5. Serve with blanched beans and the chicken, sliced into 3, with lemon wedges to squeeze over.

ITADAKIMASU! The recipe was really quick and easy to make. Initially, I was afraid that chicken will be bland, because of lack of herbs and spices, however zingyness came through from roasted pinenuts and squeezed lemon juice.

Griddled chicken with lemon barley couscous recipe was good, but not impressive… something was missing. I thoroughly enjoyed the meal, but I am not sure I would make this recipe again. That is… if I had everything in cupboard, then yes, why not… I would make it again.