The Asian Chicken Recipes for Dinner: Best Ten Amazing Recipes 9798530455421

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Asian Chicken Recipes for Dinner Md Rafikul Islam Copyright © 2021 Noor Publication All rights reserved. ISBN: 9798530455421

DEDICATION Asian Chicken Dinners That Are Anything But Boring If you think chicken is blah, you haven't tried these recipes yet.

CONTENTS Acknowledgments 1 Pineapple Chicken

i 1

2 Chicken Chow Mein

4

3 Dan Dan Noodles

8

4

Korean Fried Chicken

13

5

Chili Garlic Chicken Wings

18

6

Creamy Chicken Ramen Soup

21

7

Copycat Chicken Lettuce Wraps

23

8

EASY THAI CHICKEN

27

9

ASIAN LEMON CHICKEN TENDERS

29

ASIAN BBQ WINGS

32

10

ACKNOWLEDGMENTS

HAVE A NICE MEAL TODAY !

1 PINEAPPLE CHICKEN

Though we love pineapple fried rice and these Hawaiian chicken skewers, this pineapple chicken stir fry may just take the crown. It has the tangy bite from the pineapple, a solid crunch from cashews and a little kick of heat from jalapeño. What's not to love?! Serve it over perfectly cooked rice alongside a tender green like bok choy and you'll have a totally delicious and easy meal on the table in under 30 minutes. If you tried your hand at making this salty-

sweet stir fry, let us know how it came out in the comments below!

INGREDIENTS 1 tbsp. vegetable oil 1 lb. boneless skinless chicken thighs, cut into 1" pieces Kosher salt Freshly ground black pepper 1 red bell pepper, chopped 3/4 c. canned pineapple juice 1/4 c. low-sodium soy sauce 1/4 c. brown sugar 2 tbsp. hoisin sauce 2 cloves garlic, minced 1/2 jalapeño, minced (seeded if desired) 2 tsp.

cornstarch 1 c. pineapple chunks 1/4 c. cashews Sliced green onions, for serving Cooked white rice, for serving Lime wedges, for serving

DIRECTIONS 1.

In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper and cook, turning occasionally, until golden, 5 minutes. Stir in bell pepper and cook until just tender, 3 minutes more.

2.

Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, brown sugar, hoisin sauce, garlic, and jalapeño and bring to a simmer. Make a slurry: In a small bowl whisk together 2 tsp. water and cornstarch until combined, then whisk into saucepan. Cook until thickened, about 5 minutes.

3.

Pour sauce over chicken and let simmer 3 minutes. Stir in pineapple and cashews.

4.

Garnish with green onions and serve with rice and lime.

2 CHICKEN CHOW MEIN

Chow mein is one our go-to for all types of meals, not just for its incredible flavor but its major customizability. We love this variation with tender, flavorful chicken but you can add whatever you like from kimchi to bacon to jalapeños! Not only that but they only take around 30 minutes to make, making it perfect for any quick meal. Don't overcook your noodles. Because we're boiling our noodles first and then tossing them into a heated

skillet again to complete the dish, you really want to make sure you're draining those noodles right when they're almost fully cooked. Whether you go with fresh flour noodles or dry spaghetti, keep them al dente! The carryover heat from the boiling water and the return to the skillet will continue to cook the noodles even after they've been drained. Switch up your protein. We love using chicken thigh meat for stir-fries because they stay tender and juicy throughout the cooking process. If you're more of a white-meat lover, feel free to use chicken breast—or if you want to substitute in shrimp, ground pork, sliced steak, or even mushrooms and tofu for a vegetarian option, they would all work equally well. If you're opting to use beef, give it a good marinade like in this beef and broccoli recipe for an even more flavorful result! Veg it up. Not a fan of cabbage? You can substitute in up to 2 cups of any other vegetable you'd like! Bell peppers, broccoli, celery, bean sprouts, green beans would all work nicely here. Adjust your spice level. We love the kick this recipe gets from fresh ginger, but if you're not a fan, skip it. On the other hand, if you love spice, sprinkle in some crushed chili flakes or mince up a fresh chili pepper for extra heat (you daredevil, you). If you've made this recipe, we'd love to hear from you! Leave us a note and a rating down below to let us know how you liked it.

INGREDIENTS 12 oz. refrigerated chow mein noodles or dry spaghetti 1 tbsp.

sesame oil 1 lb. boneless skinless chicken thighs, cut into 1" pieces Kosher salt Freshly ground black pepper 1 clove garlic, minced 1 tsp. freshly grated ginger 1 carrot, grated 1/2 head small cabbage, shredded 1/4 c. low-sodium chicken broth 1/4 c. low-sodium soy sauce 2 tbsp. oyster sauce Thinly sliced green onions, for garnish Toasted sesame seeds, for garnish

DIRECTIONS 1. In

a large pot of salted boiling water, cook noodles just shy of al dente according to package instructions, then drain immediately.

2. In a large skillet over medium-high heat, heat oil. Season chicken with salt and pepper. Add chicken and cook until golden and crispy, 7 to 8 minutes. Move chicken to one side of skillet, and to other side, add garlic, ginger, carrot, and cabbage and cook until tender, 3 minutes. 3. Meanwhile, make sauce: In a medium bowl, whisk together broth, soy sauce, and oyster sauce. 4. Pour

sauce over skillet and add cooked noodles, tossing to combine. 5. Garnish with green onions and sesame seeds before serving.

3 DAN DAN NOODLES

Originating from Chinese Sichuan cooking, Dandan noodles were named for the carrying pole (aka dan dan) that street vendors used to carry baskets of noodles and sauce. While sometimes served as a soup in China, American versions are usually more saucy than soupy, and often include sesame paste, peanut butter, or tahini, like the recipe below. Can't find Chinese black vinegar in your local grocery store? No problem! Instead, use a mixture of 3 tbsp. water, 1 tbsp. balsamic vinegar, and 1 tbsp. rice wine vinegar. Whisk those three ingredients together, then measure out the amount called for in the recipe below.

INGREDIENTS FOR CHILI OIL

1/2 c. vegetable oil 1 tbsp. Sichuan peppercorns 2 tbsp. crushed red pepper flakes 1 tbsp. sesame seeds 1/2 tsp. Chinese five-spice powder

FOR PORK 1 tbsp. vegetable oil 3/4 lb. ground pork 1 tbsp. hoisin sauce 1 tbsp. Chinese black vinegar 2 tsp. soy sauce

FOR SAUCE 1/3 c.

tahini 3 tbsp. water 3 cloves garlic, minced 2 tbsp. soy sauce 2 tbsp. freshly grated ginger 2 tbsp. prepared chili oil 1 tbsp. honey 1 tbsp. toasted sesame oil 1 tbsp. Chinese black vinegar

FOR SERVING 1 lb. ramen noodles or thick egg noddles 1/4 c. loosely packed cilantro leaves

1/4 c. toasted peanuts, roughly chopped 2 green onions, thinly sliced

DIRECTIONS 1. Make

chili oil: Fit a small saucepan with a candy thermometer. Add vegetable oil and Sichuan peppercorns and heat to 325°. Turn off heat and add red pepper flakes, sesame seeds, and five-spice powder. Let oil cool completely. 2. Make pork: In a large skillet over mediumhigh heat, heat vegetable oil. Add pork, breaking up the meat with a wooden spoon. Cook until meat is deeply golden and crispy, then add hoisin sauce, vinegar, and soy sauce. Cook until all liquid has evaporated. 3. Make sauce: In a large bowl, whisk to combine all ingredients. 4. Cook noodles according to package instructions and add to bowl with the sauce, tossing to coat noodles in the sauce.

5. Divide noodles between serving dishes and top each with pork. Garnish with cilantro, toasted peanuts, and green onions, and drizzle with more chili oil, if desired.

4 KOREAN FRIED CHICKEN

Nicknamed “candy chicken,” Korean fried chicken is known for its addictively crunchy exterior and its thick sweet-and-spicy sauce. Increasingly popularized in recent years, Korean fried chicken was born around the time of the Korean War: American soldiers stationed in South Korea brought with them a culinary soft spot for deep-fried chicken. Recipes evolved through the following decades and boomed during the 1997 Asian financial crisis, when high unemployment rates led many jobless workers to create their own fried

chicken joints to make a living. When made right, these cornstarch-battered, sauce-glazed wings get so crispy that even the bones become crunchy enough to eat (if you’re adventurous enough). This recipe has a couple of tricks up its sleeve for maximum texture payoff. A light cornstarch coating with a bit of baking powder. The small amount of baking powder reacts with the chicken skin to create more surface area that then blisters in the hot frying oil, allowing for a crispier texture. Don’t substitute baking soda, or your wings might emerge with an unpleasant and overwhelming alkaline aftertaste. Temperature-controlled double-fry. It’s okay if you don’t have a candy thermometer—your wings will still turn out delish. But if you do, it will be super-helpful in this recipe. For our first fry, we submerge the wings in a low temperature, par-cooking the meat gently to keep it tender. The skin will crisp up only a little, because the main goal here is to prime it for the fast-andfurious subsequent fry. The second fry is much shorter and set at a much higher temperature in order to crisp the skin as quickly as possible without overcooking the entire wing. You can also substitute leg, thigh, or even breast meat for this recipe, so long as they are not skinless. If you are using boneless or smaller pieces of chicken, the cooking process might go by more quickly than the prescribed cooking times. These bites pack a little capsaicin punch, so feel free to decrease the amount of dried chilis that go in. But if you like your adrenaline kick like I do, please enjoy the sweet-and-spicy ride.

INGREDIENTS FOR WINGS

Vegetable oil 1 tsp. kosher salt 1/2 tsp. freshly ground black pepper 1/2 tsp. baking powder 1/2 tsp. garlic powder 2 lb. chicken wings 1 tbsp. freshly grated ginger 1/2 c. Cornstarch

FOR SAUCE 3 tbsp. butter 5 small dried red chilis, sliced 1 tbsp. freshly minced ginger 3 cloves garlic, minced 1/4 c. gochujang 2 tbsp. ketchup 1 tbsp. rice vinegar 1 tbsp. low-sodium soy sauce 1/4 c. honey 2 tbsp.

packed brown sugar

FOR GARNISH 1/2 c. cocktail peanuts 1 tbsp. sesame seeds 1 green onion, sliced

DIRECTIONS 1. Make

wings: In a deep pot over medium-high heat, heat 4 to 6 cups vegetable oil to 275°. Line a large plate or baking sheet with paper towels. In a small bowl, combine salt, pepper, baking powder, and garlic powder. 2. Pat wings dry with paper towels, then rub with grated ginger and season with salt mixture. In a large bowl, toss wings with cornstarch and squeeze to compress coating onto each wing. 3. Carefully

add wings to oil and fry until skin is just lightly crisped and golden, occasionally flipping with tongs, about 15 to 18 minutes. Remove wings from oil and set aside on prepared plate. Let rest briefly.

4. Heat frying oil to 400°. Return wings to pot and fry again until deeply golden and skin is crisp and crunchy, about 7 to 8 minutes. Remove wings from oil and place in a large mixing bowl. 5. Make sauce: In a medium saucepan over medium-low heat, add butter, dried chilis, ginger, and garlic and cook until fragrant, 2 minutes. Stir in gochujang, ketchup, vinegar, and soy sauce and cook until bubbling. Stir in honey and brown sugar and continue cooking until bubbling and slightly thickened. 6. Pour sauce over wings and toss until evenly coated. Add in peanuts and toss to combine. 7. Garnish with sesame seeds and green onion before serving.

5 CHILI GARLIC CHICKEN WINGS

A good marinade can make your chicken wings absolutely impossible to put down. This sauce is spicy, sweet, and garlicky. It's the perfect combination to keep you reaching for more. The best part, though, is how caramelized and sticky they get in the oven. If you're looking for more chicken wing inspiration we have a whole bunch ready for you!

INGREDIENTS 1/3 c.

extra-virgin olive oil 1/3 c. low-sodium soy sauce 1/4 c. honey 1/4 c. chili garlic sauce Juice of 1 lime 4 cloves garlic, minced 1 tbsp. freshly minced ginger 2 lb. chicken wings

DIRECTIONS 1. In

a large bowl, whisk together oil, soy sauce, honey, chili garlic sauce, lime juice, garlic, and ginger. Set aside ½ cup of mixture. Add chicken wings to remaining marinade and toss to coat. Cover and refrigerate for 2 hours. 2. Preheat oven to 400° and place a wire rack over a baking sheet. Remove wings from marinade and place on wire rack. Bake until golden and crispy, 50 to 60 minutes, flipping wings halfway through. 3. In a small saucepan over medium heat, add

reserved marinade. Bring to a boil, then reduce heat and let simmer until thickened, 10 minutes. 4. Turn oven to broil. Brush sauce over wings and broil until caramelized, 2 to 3 minutes.

6 CREAMY CHICKEN RAMEN SOUP

Chicken soup is amazing, but sometimes we are in the mood for

something that has a bit more flavor than your run of the mill canned soup. This recipe packs a flavorful punch and then some! You get some spiciness from the curry powder, a rich creaminess from the coconut milk and if you top that of with a squeeze of lime, you have a chicken soup that will ambush your taste buds. Test Kitchen Tip: make sure you save your ramen seasoning packet! It can be great sprinkled over soft boiled eggs or added to salad dressings. Or, buy a few more packs of ramen and make this outrageous ramen snack mix.

INGREDIENTS 1 tbsp. coconut oil 1 yellow onion, chopped 2 red bell peppers, chopped 1 large carrot, cut into thin 2"-long pieces 2 cloves garlic, minced 1 tbsp. curry powder 1/2 tsp. cayenne pepper Kosher salt

2 (13.5-oz.) cans coconut milk (shaken well) 3 c. 2 c. shredded rotisserie chicken 1/3 c. chopped fresh cilantro, plus more for garnish 1 package ramen noodles, reserve seasoning for another use Lime wedges, for serving

DIRECTIONS 1. In

a large pot over medium heat, heat coconut oil. Add onion, bell pepper, and carrots and cook until tender, 6 to 8 minutes. Add garlic and stir until fragrant, 1 minute. Add curry powder and cayenne and season with salt. Stir until combined. 2. Pour

over coconut milk and chicken broth and bring to a simmer. Add shredded chicken, cilantro, and ramen noodles and cook until noodles are al dente. 3. Garnish

with cilantro and serve with lime.

7 COPYCAT CHICKEN LETTUCE WRAPS

This recipe was inspired by the staple appetizer at P.F. Chang's restaurant. To do our best to replicate it at home, we flavored ground chicken with hoisin sauce (a fermented bean paste that gives the chicken the quintessential Chinese-American flavor), soy sauce, rice wine vinegar, Sriracha, and sesame oil. Water chestnuts (aquatic tuber vegetables—not nuts) are used often in stir fries and add a nice crunch here.

INGREDIENTS 3 tbsp. hoisin sauce 2 tbsp. low-sodium soy sauce 2 tbsp. rice wine vinegar 1 tbsp. Sriracha (optional) 1 tsp. sesame oil 1 tbsp. extra-virgin olive oil 1 medium onion, diced 2 cloves garlic, minced 1 tbsp. freshly grated ginger 1 lb.

ground chicken 1/2 c. canned water chestnuts, drained and sliced 2 green onions, thinly sliced Kosher salt Freshly ground black pepper Large leafy lettuce (leaves separated), for serving Cooked white rice, for serving (optional)

DIRECTIONS 1. Make

the sauce: In a small bowl, whisk together hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil. 2. In a large skillet over medium-high heat, heat olive oil. Add onions and cook until soft, 5 minutes, then stir in garlic and ginger and cook until fragrant, 1 minute more. Add ground chicken and cook until opaque and mostly cooked through, breaking up meat with a wooden spoon. 3. Pour in sauce and cook 1 to 2 minutes more, until sauce reduces slightly and chicken is cooked through completely. Turn off heat and stir in chestnuts and green onions. Season with salt and pepper.

4. Spoon rice, if using, and a large scoop (about 1/4 cup) of chicken mixture into center of each lettuce leaf. Serve immediately.

8 EASY THAI CHICKEN

So sticky, so tender, so moist and just packed with so much flavor. And it’s an easy peasy weeknight meal, made in 30 min or less!

INGREDIENTS 2 tablespoons unsalted butter 8 bone-in, skin-on chicken thighs 1/4 cup peanuts, chopped 2 tablespoons chopped fresh cilantro leaves FOR THE SAUCE 1/2 cup sweet chili sauce 2 tablespoons reduced sodium soy sauce 2 cloves garlic, minced 1 tablespoon fish sauce 1 tablespoon freshly grated ginger Juice of 1 lime 1 teaspoon Sriracha, or more, to taste

DIRECTIONS : 1.

Preheat oven to 400 degrees F.

2. To make the sauce, whisk together chili sauce, soy sauce, garlic, fish sauce, ginger, lime juice and Sriracha in a small bowl; set aside. 3. Melt butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side. Stir in chili sauce mixture. 4.

Place into oven and roast until completely cooked

through, reaching an internal temperature of 165 degrees F, about 25-30 minutes. Then broil for 2-3 minutes, or until caramelized and slightly charred. 5. Serve immediately, garnished with peanuts and cilantro, if desired.

9 ASIAN LEMON CHICKEN TENDERS

A wonderful asian twist to your favorite chicken tenders, tossed in the most

heavenly sweet, lemon glaze!

INGREDIENTS 1 cup vegetable oil 2 pounds boneless, skinless chicken breasts, cut into strips Kosher salt and freshly ground black pepper, to taste 1 1/2 cups all-purpose flour 1 cup buttermilk FOR THE LEMON GLAZE 1/2 cup honey 1/3 cup soy sauce 1/4 cup pineapple juice 1/4 cup brown sugar, packed Juice of 1 lemon 2 tablespoons apple cider vinegar 2 tablespoons olive oil 1 teaspoon ground black pepper 1/2 teaspoon garlic powder

DIRECTIONS 1. To make the glaze, combine honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper and garlic powder in a small saucepan over

medium heat. Bring to a boil; reduce heat and simmer until slightly thickened, about 10-12 minutes. 2. Heat vegetable oil in a large skillet over medium high heat. 3.

Season chicken with salt and pepper, to taste.

4. Working one at a time, dredge chicken in flour, dip into buttermilk, then dredge in flour again, pressing to coat. 5. Working in batches, add chicken to the skillet, 3 or 4 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate. 6.

Serve immediately, drizzled with lemon glaze.

10 ASIAN BBQ WINGS

Asian BBQ Wings - Amazing chicken wings marinated with ginger, garlic, soy sauce and honey. Easy recipe you must try in summer!

INGREDIENTS 2 lbs. (1 kg) chicken wings mid section and drummettes 1 teaspoon honey 1 1/2 teaspoons salt 1/3 teaspoon five-spice powder 1 tablespoon oyster sauce 1 clove garlic, peeled and chopped 1 teaspoon fresh grated ginger 1 teaspoon sesame oil 1 teaspoon soy sauce

INSTRUCTIONS 1. Rinse the chicken wings with cold water and pat dry with paper towels. Set aside. 2. Get a big bowl, marinate the chicken wings with all the ingredients. Mix to make sure the wings are nicely coated with the seasonings.

3.

Cover up the bowl and put in the fridge overnight.

4. Fire the grill the next day. Grill the wings until they turn golden brown and nicely charred on both sides. Serve immediately.

THE END