Spicy Korean Chicken Wings

Ingredients:

12 chicken wings Canola oil for frying 1 1/2 Cup rice flour 
1/2 Cup water 
2 Tablespoon salt 
1 Tablespoon ground black pepper Andy Choi’s Wing Sauce (recipe below) Toasted sesame seeds and thinly sliced scallions to garnish Andy Choi’s Wing Sauce 
1 Cup Gochujang (Korean red pepper paste) 
1/2 Cup rendered bacon fat or drippings 
1/2 Cup seasoned rice wine vinegar 
2 scallions, chopped 
1/2 Cup water 
2 Tablespoon sesame oil.

Method: 

Puree all wing sauce ingredients together in a blender until they form a smooth, thick liquid. 
Heat oil to 300 degrees in a deep, heavy, four-quart pot (test with an oil thermometer). 
Don’t fill pot more than halfway with oil. Mix water with one cup of rice flour and whisk vigorously. 
Add salt and pepper and set aside. 
Take the remaining 1/2 cup of rice flour and coat the chicken wings evenly. Coat wings thoroughly in the water and rice flour mixture. 
Carefully place wings into the hot oil using metal tongs. 
Cook for 8-10 minutes, stirring occasionally. 
Remove wings and drain on a cooking rack over paper towels and let sit for 1 hour. 
Increase oil heat to 350 degrees. Re-coat the chicken wings in flour and water mixture and fry for 5 minutes until super crispy. 
Put wings into a large mixing bowl and toss with one cup of sauce. 
Sprinkle with sesame seeds and sliced scallion to garnish.

Spicy Apricot BBQ Chicken

Ingredients:

1 lb boneless skinless chicken thighs trimmed of all excess fat 
1/4 cup fruit-sweetened apricot preserves 
2 tablespoons apple cider vinegar or white wine vinegar 
1/2 cup all natural BBQ sauce – we love OrganicVille original 
1 teaspoon granulated garlic 
1 teaspoon sea salt 

Instructions:

Cut trimmed chicken thighs into large bite size pieces. 
In a large mixing bowl combine the apricot preserves, vinegar, BBQ sauce, granulated garlic and sea salt. 
Add the chicken and mix very well to coat evenly. 
Place chicken and all the sauce in a storage container and marinate for at least 6 hours, overnight is ideal. 
Thread marinated chicken onto skewers (make sure they will fit in your skillet), leaving space at either end of skewer. 
Heat a large non-stick skillet or well seasoned cast iron pan over medium heat and add skewers. 
Cook skewers, turning a few times, until chicken is cooked throughout and sauce is nicely caramelized. 
Keep adding a bit of water to the pan as they cook, so the sauce doesn’t dry out or burn before the chicken is cooked, then I let the water and sauce dry out a little, so it caramelizes and gets nice and thick. 
Lastly, swirl the chicken skewers through the thickened sauce to make sure plenty of it sticks to the chicken.

Sweet and Spicy Chicken Sandwiches

Ingredients:

For the Brine
2 quarts cold water 
1/3 cup kosher salt 
2 tablespoons granulated sugar 
2 tablespoons dark brown sugar
 4 skinless, boneless chicken breasts 
For the Barbecue 
Glaze 3/4 cup
ketchup 1/4 cup apple juice 
1/4 cup cider vinegar 
3 tablespoons jalapeño jam 
2 tablespoons maple syrup 
2 tablespoons honey 
2 tablespoons dark brown sugar 
2 tablespoons molasses 
1 tablespoon Worcestershire Sauce 
1 tablespoon hot sauce 
1 teaspoon salt 
1/2 teaspoon cayenne pepper 
1/2 teaspoon garlic powder 
For the Bacon Rub 
1 tablespoons sugar 
1 teaspoon chili powder 
1/8 teaspoon cumin 
1/8 teaspoon cayenne pepper 
 6 slices thick cut bacon 
 4 slices provolone cheese 
4 potato rolls 
2 tablespoons butter, softened 
2 roma tomatoes, sliced into 
1/4-inch rounds 
1 red onion, thinly sliced 
4 leaves red leaf lettuce, 
washed and dried 
Type of fire: two-zone indirect Grill heat: medium-high


Procedures:

1 Place one chicken breast in a resealable plastic bag or between two pieces of plastic wrap. Using a meat pounder, rolling pin, or small skillet, pound chicken breast into an even thickness about 3/4-inches in height. 
Repeat with remaining 3 breasts. 

2 To make the brine: In a medium bowl whisk together water, salt, white sugar, and brown sugar until solids are dissolved. Place chicken breasts in brine and refrigerate for 30 minutes. Remove chicken from brine and pat dry with paper towels. Place chicken back in fridge until ready to grill. 

3 To make the glaze: Whisk together ketchup, apple juice, cider vinegar, jalapeño jam, maple syrup, honey, dark brown sugar, molasses, Worcestershire sauce, hot sauce, salt, cayenne pepper, and garlic powder in a medium saucepan. Bring to a boil over medium heat, reduce heat to low and simmer until sauce has slightly thickened, about 15 minutes. Remove from heat. 

4 To make the bacon rub: Mix together sugar, chili powder, cumin, and cayenne in a small bowl. Lay bacon out on a plate and sprinkle with rub on both side. 

5 Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Lay bacon on cool side of the grill, cover, and cook until crisp, about 10 minutes, flipping halfway through. Remove to a plate and break bacon strips in half. 

6 Place chicken over hot side of grill and cook until well browned, 3 to 5 minutes. Flip and continue to cook until second side is browned. Move chicken to cool side of grill and brush all over with barbecue glaze. Top each chicken breast with one slice of provolone cheese. Cover and continue to cook until cheese has melted and meat register 160°F on an instant read thermometer inserted into the center of breast, about 5 minutes more. Transfer chicken to a plate and let rest for 5 minutes. 

7 Lightly butter cut sides of potato rolls. Place rolls over hot side of grill, cut side down, until lightly toasted, about 1 minute; transfer to a tray. Top each bun with a chicken breast, tomato, onion, lettuce, and bacon and serve immediately with remaining barbecue glaze.

Spicy Chicken Botti

Ingredients:

 4 Boneless Chicken Breasts – skin removed & cut into small pieces 
3-4 tablespoon Ginger & Garlic Paste 
3-4 tablespoon Lemon Juice 
1 tablespoon Chilli powder 
3 tablespoon Cumin Seeds 
1 tablespoon Mango Powder - Amchoor 
1 tablespoon Garam Masala 
8-10 tablespoon Oil 
6-8 Heaped Spoons Full Fat Turkish Yogurt 
1 teaspoon Orange Food Colouring Salt to taste TO BASTE: 
3-4 tablespoon melted butter 

Method: 

1. Place chicken in a bowl add ginger & garlic paste and lemon juice and 5-10 minutes 
2. Next add the food colouring and mix well and then the other dry ingredients and mix well again, make sure all the chicken is coated well 
3. Whisk the yogurt and add to the chicken and mix 
4. Lastly add the oil and mix well 
 5. Leave to marinate for 20-30 minutes - overnight works best 
6. Soak Bamboo sticks in cold water for minimum of 20 minutes 
7. Thread chicken on the sticks 
8. Cook on BBQ turning occasionally till done and basting with left over marinade and melted butter

Spicy Cashew Chicken

Ingredients:

2 lbs boneless skinless chicken breasts (About 4 pieces), cut into smaller pieces 
1/4 cup all purpose flour 
1/2 tsp black pepper 
1 Tbsp canola oil 
1/4 cup soy sauce 
2 Tbsp rice vinegar 
2 Tbsp ketchup 
1 Tbsp brown sugar 
1 garlic clove, minced 
1/2 tsp grated fresh ginger 
1/4 tsp red pepper flakes 
1/2 cup UNSALTED cashews 

Method: 

Combine flour and pepper in resealable food storage bag. 
Add chicken. Shake to coat with flour mixture. 
Heat oil in skillet over medium-high heat. 
Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. 
Cook on LOW for 3 to 4 hours. 
Add cashews and stir.

Spicy Malaye Boti

Ingredients :

1/2 kg Chicken boneless (cut in cubes)

5-6 tbsp of Cream

2 tbsp of Cream cheese 

Salt to taste

1/2 tsp of Black pepper

1/4 tsp of Chaat Masala

1/4 tsp of All Spice

1 1/2 tsp of finely chopped Green Chilies

1 tbsp of Lemon Juice.

Method :

Marinate Chicken in all the ingredients for 1 hour.

Put the chicken pieces on skewers.

Than grill them on a pan or coal or you can bake them as well.

Serve with ketchup or coriander raita or a dip of your choice!

Get ready to be praised !

Spicy Chicken With Vegetables

Ingredients: 

2 Chicken Breasts – Skinless & Boneless 
2 tablespoon Garlic Paste 
4-6 tablespoon Harrissa Sauce 
2-3 tablespoon Oil 
2-3 tablespoon Salted Butter 
2 Peppers 
2 Red Onions 
1 Courgette 
12-14 Cherry Tomatoes 
4 tablespoon Olive Oil 
1 Pinch of Oregano Salt to taste 

Method: 

1. Wash and pat dry the chicken 
2. Add the garlic paste and make sure the meat is fully coated 
3. Leave to marinade for at least 1-2 hours – i left mine overnight 
4. Add the Harrissa sauce and coat well 
5. Leave to marinade for at least 1 hour 
6. Heat oil in a non stick pan 
7. Add the chicken and cook turning occasionally 
8. Add any remaining marinade while cooking 
9. Add the butter half way through the cooking 
10. Cook chicken till done to taste 
11. Serve immediately 

PREPARATION OF VEGETABLES 

1. Cut the peppers & courgette into medium size pieces 
2. Peel the red onions and cut into thick wedges 
3. Preheat an oven and place a non stick baking tray in it for 5-7 minutes 
4. Add the vegetables 
5. Sprinkle with salt and oregano 
6. Top with the oil and mix well 
7. Roast at Gas Mark 7 till done to taste 
8. Mix a few times while cooking 
9. Serve immediately

Spicy Chicken Nuggets

Ingredients:

1 cup water 
 1 cup flour 
 1/4 teaspoon pepper 
 1/8 teaspoon garlic powder 
 2 teaspoons salt 
 1 egg 
 1 teaspoon onion powder 
 1/2 kilo chicken breasts 

 Directions: 

1. Beat the egg and water in a bowl and set aside. 
2. Combine all the dry ingredients in a zip top bag. 
3. Pound chicken to 1/4 inch thick and cut into bite-sized pieces. 
4. Coat chicken with flour. 
5. Soak in egg mixture and return to flour. 
6. Shake to coat and place bag in freezer. 
7. Freeze 1 hour. 
8. Refrigerate egg mix. 
9. Repeat coating process after the 1 hour is up. 
10.Deep fry chicken nuggets in oil heated to 375 degrees. 
11.Drain on paper towels.

Chinese Golden Chicken

Ingredients:

6 chicken breasts (cut into inch pieces)
6 egg whites
1 1/2 cups soy sauce
2 cups flour
2 cups cornstarch
2 cups vegetable oil or
2 cups canola oil

Directions: 

1 Cut chicken into inch pieces. 
2 Whisk together egg whites and soy sauce. 
3 Soak chicken in soy mixture for 20 minutes covered in the fridge. 
4 Add 2 cups oil to wok or deep fryer. 
5 Heat wok to 350°F. 
6 Put cornstarch and flour into a reseal able plastic freezer bag. 
7 Add chicken to bag a little at a time, shake until evenly coated. 
Add more of the 50/50 flour mixture as needed to finish the job. 

Hot and Spicy Zinger Burger Recipe

Ingredients:

2 chicken breast thin slices
½ cup flour
½ cup corn flour
½ cup rice flour
2 tb.s baking powder
1 egg 1ts salt
1ts black pepper
1ts white pepper
4tb.s mayonnaise
4 slices cheese
2 leaves lettuce Oil for frying
2 burger buns.

Method: 

Mix flour, corn flour, rice flour and baking powder and put them a side. 
Apply salt, black and white pepper on chicken’s breast both sides. 
Beat egg with salt, black and white pepper. 
Now apply egg on breast pieces and then coat them in flours, again apply egg and flour(you have to do a double coating) 
Heat the oil, deep fry the breast pieces on medium heat. 
Cover them with lid while frying. 
Apply mayonnaise on each side of bun, then put chicken, lettuce leave, and cheese slice. 
Finish it with other piece of bun on top.

Spicy Afghani Pulao Recipe

Ingredients: 

1 kg Saila Rice 
1 1/2 kg Chicken 
4 Onion chopped 
8 Green cardamom 
12 Tomato 
1/2 Cup White vinegar 
1 1/2 cup Ghee/oil 
1 tsp All spice 
1 tbsp Crushed black pepper to taste Salt

Method:

 
Soak 1 kg rice for 8 to 10 hours.

Heat 1 ½ cup ghee in a pan, 

add in 4 chopped onion and fry till golden brown. 

Remove and blend the brown onion with 12 tomatoes, 

½ tsp all spice and 8 green cardamoms.Add the blended mixture in pan and fry well.

Separately in a pan fry 1 ½ kg chicken till golden brown, add fried chicken in Masala mixture. 

Also add 1 tbsp crushed black pepper and 2 cups hot water. 

Cook till mixture thickens. 

Now turn the flame off. 

Boil 1 kg soaked rice with salt to taste and 1 tbsp vinegar
till half done.

Now spread boiled rice in a large greased pan, top with chicken
mixture. 

Cover with the remaining boiled rice.

Sprinkle ½ tsp all spice powder on top. cook for 10 minutes over high flame, 

now put on a hot griddle and simmer for 5 to 10 minutes till done. Serve with Raita.

Spicy Indoneshian Fride Rice with Chicken

Ingredients: 

600 gm Frozen Gourmet Chicken Fillet 
2 cups basmati rice 
2 spring onions 
3 tablespoons grated ginger 
I large carrot 
6 pieces baby corn Handful of fresh coriander 
Handful of fresh mushrooms 
1 cup green beans For the sauce 
 3 tablespoons of honey 
¼ cup teriyaki sauce 
2 tablespoons soy sauce 
2 lablespoons Hoisen Sauce 
1 tablespoon the juice of grated ginger 
1 tablespoon rice vinegar 

Method: 

First, start by cooking the rice. 
Soak the rice in warm water for about 30 minutes then drain. In a non-stick saucepan add one tablespoon of vegetable oil and put over medium heat. 
Add the drained rice and fry for couple of minutes. 
This step will ensure that you have fluffy and shiny rice at the end. 
Add warm water up to 2 cm over the rice. 
Bring to a boil then cover and let cook for 20 minutes over a very low heat. 
Once done take away from the heat and using a fork pour into a big dish and let it cool while we prepare the other ingredients for the dish. 
While rice is cooking, prepare the sauce by combining all the ingredients of the sauce and put aside. 
Also cut the chicken and vegetables. 
Start by finely slicing the spring onions and leave some for garnish. 
Finley slice the ginger, the carrots, the baby corn. 
Dice the mushrooms, the bell peppers into small cubes. 
Cut the chicken into thick stripes and put aside. 
In a hot wok add 2 tablespoons of vegetable oil. 
Then fry the ginger, spring onions and bell peppers for a minute. 
Then add the rest of the vegetables. And stir for another 
2 minutes. 
Now add the cooled rice and using a wooden spoon mix all the ingredients together. 
Leave on high heat for few seconds to allow the rice to crisp at the bottom. Then stir again. 
Add half of the sauce you prepared earlier and stir again till the sauce has covered the rice totally. 
Put aside till we cook the chicken. 
In another wok add a small tablespoon of vegetable oil and put over medium to high heat. 
Add the chicken and fry for couple of minutes then add the remaining sauce and lower the heat. 
Since the sauce has honey it will become sticky as it reduces. 
It will take another 2 minutes to be fully cooked. 
Serve in a big deep dish and top with the chicken and the fresh coriander and sprinkle with the finely chopped spring onions. 

Spicy Shanghai Fried Chicken

Ingredients:

2 lbs chicken 
1 piece of ginger, 
1-inch, minced 
 3 spring onions, chopped 
 3 tbsp soy sauce 
 2 tsp Chinese rice wine 
1/8 tsp five spices powder 
 2 tsp Sichuan peppercorn 
 1/2 tsp salt cooking oil for frying.  


Method:

Clean and wash the chicken. 
Then pat it dry. In a small bowl, combine ginger, spring onions, soy sauce, five spices powder, Sichuan peppercorn and salt. 
Rub the cavity and outside of the chicken with five spices powder mixture. Let it rest for at least about 1 hour. 
The longer is better. Prepare a steamer.
Put the chicken in the steamer and steam it over boiling water for 30 minutes. Transfer to a dish and discard the seasoning. Dry it with paper towels. 
Heat the cooking oil in a wok over high heat. 
Add the chicken and fry it at 350 F about 3 minutes each side or until golden brown. 
Remove from the oil. Drain. 
Cut the chicken into bite-seize pieces and serve immediately.

Hot and Spicy Tandoori Chicken

Ingredients:

1 Whole Chicken – Cut into medium size pieces
4-6 tablespoon Oil
1-2 tablespoon Ginger/Garlic Paste
1-2 tablespoon Lemon juice
1 tablespoon Kashmiri Degi Mirch
1 teaspoon Cumin Seeds
1 tablespoon Mango Powder
1 tablespoon Chaat Masala
2-3 Heaped Spoaons Full Fat Turkish Yogurt (or any strained yogurt)
Salt to taste
1/4 teaspoon Red Food colouring
2 tablespoon Oil - to coat tray
1-2 tablespoon Melted butter

Method:

1. Wash and pat dry the chicken
2. Place chicken in a bowl and add the ginger garlic paste and mix well so all the pieces are well coated 
3. Add the lemon juice and mix well
4. Next add all the dry ingredients and mix well to coat all the pieces well
5. Next add the oil and mix well 
6. Whisk the yogurt and mix well
7. Leave in fridge for at least 30 minutes to marinade - overnight works best
8. Pre-heat an oven and place a non stick baking tray in it for at least 5-7 minutes
9. Remove baking tray and brush the tray with oil
10. Place the chicken in the tray in a SINGLE layer, making sure its not overlapping
11. Cook at Gas Mark 7 turning occasionally till cooked thru and done to your preference, keep basting, takes around 30-45 minutes
12. Once coked to your preference, brush with melted butter and place back in the oven or under a hot grill for a couple of minutes 
13. Remove and serve immediately

Hot and Spicy Lebanese Garlic Chicken

ingredients:

 2 pcs. Chicken(thigh part) 
1 head garlic-grinded 
1/4 sumac powder 
1/2 cup fresh lemon juice 
A pinch of salt and pepper to taste 

Directions:

Grind the garlic to a small processor or you can make it in a mortal. 
In a bowl, combine garlic,lemon and sumac.
Mix well. Poke the chicken in the middle so that it can absorb the flavors to the bone. 
Place the chicken pieces and garlic sauce in a large pyrex. Rub with your hands. 
Cover it with cling film before placing in the fridge for atleast 3-4 hours. 
Preheat the oven 350F degrees before you put inside the oven,15 min on each side. 
Check the chicken if it is cook by using fork and pokng it to see if it is soft enogh. 
Add some garnish put under the grill until a little bit brown for about 3 minutes. 
For a healthier version of this recipe Chicken breast is a leaner choice than the thighs but many people prefer the taste of chicken thighs. 
Either option can be healthy if you prepare it in the right way; Trim off any skin and visible fat and choose a healthy cooking method such as roasting, grilling.

Hot and Spicy Lebanese Garlic Chicken

Ingredients:

2 pcs. Chicken(thigh part) 1 head garlic-grinded 1/4 sumac powder 1/2 cup fresh lemon juice A pinch of salt and pepper to taste.

Directions: 

Grind the garlic to a small processor or you can make it in a mortal. In a bowl, combine garlic,lemon and sumac.Mix well. Poke the chicken in the middle so that it can absorb the flavors to the bone. Place the chicken pieces and garlic sauce in a large pyrex. Rub with your hands. 

Cover it with cling film before placing in the fridge for atleast 3-4 hours. Preheat the oven 350F degrees before you put inside the oven,15 min on each side. Check the chicken if it is cook by using fork and pokng it to see if it is soft enogh. Add some garnish put under the grill until a little bit brown for about 3 minutes. 

For a healthier version of this recipe Chicken breast is a leaner choice than the thighs but many people prefer the taste of chicken thighs. Either option can be healthy if you prepare it in the right way; Trim off any skin and visible fat and choose a healthy cooking method such as roasting, grilling.

Tasty BBQ Chicken In The Oven

Ingredients:

Boneless Chicken: 2 kg
Garlic Powder: 3 tbsp
Black Pepper: 2 dashes
BBQ Sauce: 1 cup

Method:

Preheat the oven to around 350 degrees Fahrenheit.

Take a pan and place the aluminium foil on it so as to make a clean space for the chicken. 
Take the chicken and cut it into small pieces. After that, take the garlic powder and put it on the chicken.

Garnish some black pepper on the chicken pieces.
Place the chicken pieces aside for a while so that the garlic powder penetrates well. After that, you have to place all the pieces of the chicken in the deep pan.

Place the pan in the oven and bake the chicken for around 20 minutes. Then, take the pan out of the oven and add some BBQ sauce on the chicken. You will have to keep on adding the BBQ sauce after a while until the chicken is fully cooked.

Serve the BBQ chicken along with some sauces and cold drinks to enjoy

Hot And Spicy Chicken Drum Stick

Ingredients:

•5 drumsticks 
•5 chicken wings 
•1cup louisiana hot sauce 
•1/2 cup mustard (secret ingredient) •1 TBS oregano 
•1 1/2 TBS italian seasoning •a shake of lemon pepper 
•1 TSP garlic pepper 
•1 TBS minced garlic (canned) •1 1/2 TSP salt.

Directions:

1.Put oven to 400 degrees 
2.Then you get a mixing bowl.
3.Then you put the chicken in it with the seasoning. 
4.Rub the seasoning on the chicken, until covered. 
5.After that you rub on minced garlic. 
6.Then you pour in the hot sauce and stir a little.(as if you're trying to blend it in) 
7.Place chicken on a pan & rub mustard on the chicken. 
8.Then you can pour left over sauce on chicken. 9.Bake until brown, and serve.