Tag: Chicken Recipes

General Tso’s Chicken

General Tso’s Chicken: A beloved Chinese-American dish with sweet, savory, and spicy flavors, paired with crispy fried chicken.

General Tso’s Chicken

General Tso’s Chicken is a popular Chinese-American dish that boasts a perfect balance of sweet, savory, and spicy flavors, combined with crispy fried chicken. This iconic dish has become a staple in Chinese cuisine outside of China, known for its bold and irresistible taste that captivates diners of all backgrounds.

At the heart of General Tso’s Chicken is tender pieces of chicken, typically cut into bite-sized chunks and coated in a light batter made from cornstarch and egg. The chicken is then deep-fried until golden brown and crispy, creating a satisfying crunch with each bite.

The sauce is where General Tso’s Chicken truly shines. The sauce is a blend of sweet and savory flavors, typically made from ingredients such as soy sauce, rice vinegar, sugar, garlic, ginger, and chili peppers. This combination creates a complex and rich flavor profile that is both addictive and memorable.

Once the chicken is fried to perfection, it is tossed in the sauce until each piece is evenly coated. The sauce caramelizes slightly, forming a sticky glaze that clings to the crispy chicken, enhancing its flavor and texture.

General Tso’s Chicken is often served with steamed rice or stir-fried vegetables, allowing diners to enjoy the dish’s bold flavors alongside lighter accompaniments. Some variations may also include additional garnishes such as sesame seeds or sliced scallions for added visual appeal and flavor complexity.

Despite its name, General Tso’s Chicken is not traditionally associated with General Tso, a Qing dynasty military leader. Instead, its origins are rooted in Chinese-American cuisine, with the dish first gaining popularity in Chinese restaurants in the United States during the 20th century.

Today, General Tso’s Chicken is a beloved dish enjoyed in Chinese restaurants around the world, as well as homemade versions prepared by home cooks eager to recreate its iconic flavors. Its irresistible combination of crispy chicken and flavorful sauce has cemented its place as a favorite comfort food that transcends cultural boundaries and delights diners everywhere.

Here is a summary of the video in bullet points:

  • The video demonstrates how to make General Tso’s chicken\
  • The sauce is made by combining brown sugar, apple cider vinegar, soy sauce, Chinese five spice, cayenne pepper, and cornstarch in a pot and simmering it
  • Chicken tenders or breasts are cut into bite-sized pieces and coated in cornstarch
  • The chicken is fried in hot oil until cooked through and crispy
  • The fried chicken is tossed in the prepared sauce
  • The sauced chicken can be served as pot stickers or over rice

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VIDEO & IMAGE SOURCE: General Tsos Chicken

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Easy Chicken Adobo (Filipino-Style Braised Chicken) Recipe

Chicken Adobo is a quintessential Filipino dish known for its bold flavors and simplicity. It’s a staple in Filipino cuisine.

Chicken Adobo is a quintessential Filipino dish known for its bold flavors and simplicity. It’s a staple in Filipino cuisine and holds a special place in the hearts and palates of Filipinos around the world. Adobo refers to the cooking method of marinating meat in a mixture of vinegar, soy sauce, garlic, and spices, then simmering it until tender.

Here are some key aspects of Chicken Adobo:

  1. Ingredients: The basic ingredients for Chicken Adobo include chicken pieces (commonly thighs and legs), vinegar, soy sauce, garlic, bay leaves, and black peppercorns. Additional ingredients may vary depending on personal preferences and regional variations.
  2. Marination: Chicken pieces are typically marinated in a mixture of vinegar, soy sauce, minced garlic, bay leaves, and black peppercorns. This marinade infuses the chicken with rich flavors and helps tenderize the meat.
  3. Cooking Process: After marinating, the chicken is then simmered in the marinade until it’s fully cooked and tender. The cooking process allows the flavors to meld together, creating a savory and aromatic dish.
  4. Variations: While Chicken Adobo is traditionally made with chicken, the same cooking method can be applied to other proteins such as pork, beef, or even seafood. Each variation brings its own unique twist to the dish.
  5. Serving: Chicken Adobo is commonly served with steamed rice, allowing the flavorful sauce to be soaked up by the rice. It’s often garnished with chopped green onions or fresh cilantro for added freshness and color.
  6. Adaptability: One of the great things about Chicken Adobo is its versatility. It can be easily adjusted to suit different tastes by varying the ingredients or adjusting the cooking time and method.

Chicken Adobo is not only a delicious and comforting dish but also a symbol of Filipino culinary heritage and tradition. Its simplicity, bold flavors, and adaptability have made it a beloved favorite not only in Filipino households but also among food enthusiasts worldwide. Whether enjoyed as a weekday meal or served at special gatherings, it continues to delight and satisfy the appetites of those who taste its savory goodness.

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Easy Chicken Adobo (Filipino-Style Braised Chicken) Recipe

Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

45

minutes
Calories

300

kcal
Total time

1

hour 

Chicken Adobo is a quintessential Filipino dish known for its bold flavors and simplicity.

Ingredients

  • 1 tablespoon (15ml) canola oil

  • 4 bone-in, skin-on chicken legs, separated into thighs and drumsticks (about 2 1/2 pounds; 1.15kg)

  • salt, to taste

  • 8 cloves garlic, thinly sliced

  • 2 whole fresh bay leaves (or 3 whole dried bay leaves)

  • 1 1/2 teaspoons whole black peppercorns

  • 1 1/4 cups (300ml) water

  • 1 cup (240ml) soy sauce

  • 1 cup (240ml) vinegar (white cane vinegar or apple cider vinegar)

Directions

  • In a large bowl or resealable bag, combine the chicken, soy sauce, vinegar, minced garlic, black peppercorns, and bay leaves. Mix well, ensuring the chicken is coated with the marinade. Let it marinate in the refrigerator for at least 1 hour or even overnight for more flavorful results.
  • Heat the cooking oil in a large skillet or pot over medium heat. Remove the chicken from the marinade, reserving the marinade for later use.
  • Add the chicken pieces to the hot skillet and sear them on each side until golden brown, about 3-4 minutes per side. This step helps develop a nice crust on the chicken.
  • Once the chicken is browned, pour in the reserved marinade and add water to the skillet. Bring it to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 40-45 minutes, or until the chicken is tender and cooked through. Check occasionally and skim off any excess fat or impurities that may rise to the surface.
  • Taste the sauce and adjust the seasoning with salt as needed. The soy sauce already provides saltiness, so you may not need much additional salt.
  • Once the chicken is tender and the flavors have developed, remove the bay leaves and serve the Chicken Adobo with steamed rice.
  • Chicken Adobo is best enjoyed when the flavors have had time to meld, so it tastes even better as leftovers the next day.

Notes

  • Chicken Adobo is best enjoyed when the flavors have had time to meld, so it tastes even better as leftovers the next day.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories570
  • % Daily Value *
  • Total Fat 18g 24%
    • Saturated Fat 4g 20%
  • Cholesterol 192mg 64%
  • Sodium 3800mg 166%
  • Potassium 770mg 17%
  • Total Carbohydrate 50g 19%
    • Dietary Fiber 2g 8%
    • Total Sugars 0g
  • Protein 46g 92%
  • Vitamin C 2mg 3%
  • Calcium 77mg 6%
  • Iron 5mg 28%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

I hope you enjoy the delicious Filipino flavors of Chicken Adobo! If you have any more questions or need further assistance, feel free to let me know!

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Chicken Biryani Recipe

Chicken Biryani is a classic and beloved dish from India, known for its aromatic spices, flavorful rice, and succulent chicken.

Chicken Biryani is a classic and beloved dish that originates from the Indian subcontinent, known for its aromatic spices, flavorful rice, and succulent chicken. This traditional one-pot dish is a culinary masterpiece that reflects the rich cultural tapestry of Indian cuisine.

At the heart of Chicken Biryani is the marriage of basmati rice and marinated chicken, layered with fragrant spices, caramelized onions, and fresh herbs. The dish typically begins with the marination of chicken pieces in a blend of yogurt and a plethora of spices such as ginger, garlic, cumin, coriander, and garam masala. This marinade imparts a depth of flavor to the chicken, ensuring it’s tender and infused with the essence of the spices.

The rice, often basmati for its distinct aroma and long grains, is parboiled and infused with aromatic whole spices like cardamom, cloves, and cinnamon. The two components—marinated chicken and seasoned rice—are then layered in a heavy-bottomed pot, creating a symphony of flavors.

One of the defining features of Chicken Biryani is the “dum” cooking technique. Once layered, the pot is sealed with a tight-fitting lid, and the biryani is slow-cooked over low heat or in an oven. This allows the chicken to cook in its juices, and the rice absorbs the aromatic flavors without losing its texture.

The final masterpiece is garnished with fried onions, fresh coriander, and mint leaves, adding both texture and a burst of freshness. The biryani is often served with raita (yogurt with spices and vegetables) or a cooling cucumber and mint salad, balancing the richness of the dish.

Chicken Biryani is not just a meal; it’s a celebration of flavors and a testament to the artistry of Indian culinary traditions. The layers of spices, the tender chicken, and the fragrant rice create a symphony of taste and aroma that has made Chicken Biryani a cherished dish enjoyed by food enthusiasts around the world.

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Recipe for Chicken Biryani:

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Chicken Biryani Recipe

Recipe by Yummy FoodCourse: MainCuisine: IndianDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 
Calories

500

kcal
Total time

1

hour 

30

minutes

Ingredients

Directions

  • Heat ghee or oil in a large skillet or pot over medium heat. Add cumin seeds, cloves, cardamom pods, and cinnamon sticks. Sauté for a minute until fragrant.
  • Add the sliced onions and cook until they turn golden brown and caramelized.
  • Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
  • Add the chicken pieces to the pot and cook until they are lightly browned and sealed.
  • Add the chopped tomatoes, biryani masala powder, turmeric powder, red chili powder, and salt. Stir well to coat the chicken with the spices.
  • Cook the chicken mixture for about 5 minutes until the tomatoes are softened and the spices are well incorporated.
  • In a separate pot, bring water to a boil. Add salt and the soaked and drained basmati rice. Cook the rice until it is 70-80% cooked (parboiled). Drain the rice and set it aside.
  • Layer the partially cooked rice on top of the chicken mixture in the pot. Sprinkle some fresh cilantro and mint leaves on the rice.
  • Reduce the heat to low, cover the pot with a tight-fitting lid, and let the biryani cook for about 20-25 minutes. This allows the flavors to meld together and the rice to fully cook and absorb the aromatic spices.
  • Once cooked, gently fluff the rice with a fork, mixing it with the chicken and spices. Serve the Chicken Biryani hot, garnished with more fresh cilantro and mint leaves.

Notes

  • You can customize the spice levels according to your preference by adjusting the amount of red chili powder or adding green chilies.
  • For an added layer of flavor, you can add saffron strands soaked in warm milk to the rice before layering it on the chicken mixture.
  • Serve the Chicken Biryani with raita (yogurt sauce), pickle, or a side salad for a complete meal.

Nutrition Facts

6 servings per container

Serving Size1

  • Amount Per ServingCalories500
  • % Daily Value *
  • Total Fat 15g 20%
    • Total Carbohydrate 50g 19%
      • Dietary Fiber 4g 15%
    • Protein 30g 60%

      * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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      Chicken Sopas Recipe

      Chicken Sopas, a cherished Filipino comfort classic, is more than just a soup—it’s a hearty embrace in a bowl.

      Chicken Sopas, a cherished Filipino comfort classic, is more than just a soup—it’s a hearty embrace in a bowl. This wholesome dish features succulent chicken pieces, elbow macaroni, and an array of vibrant vegetables, all bathed in a luscious broth enriched with the creamy goodness of milk. Often enjoyed during cool and rainy days, Chicken Sopas brings a sense of warmth and nostalgia to the table. Its preparation is a labor of love, creating a symphony of flavors and textures that resonate with Filipino culinary traditions. Whether served as a pick-me-up during chilly weather or as a nurturing dish for the unwell, Chicken Sopas is a reminder of the comforting and homey nature of Filipino cuisine, weaving tales of family gatherings and shared meals. It’s a culinary delight that transcends generations, offering solace and satisfaction in every spoonful. Dive into the heartwarming world of Chicken Sopas and let its delicious aroma and rich flavors transport you to the cozy kitchens of the Philippines.

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      Here is a recipe for Chicken Sopas:

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      Chicken Sopas Recipe

      Recipe by Yummy FoodCourse: SoupsCuisine: FilipinoDifficulty: Easy
      Servings

      6

      servings
      Prep time

      20

      minutes
      Cooking time

      55

      minutes
      Calories

      300

      kcal
      Total time

      1

      hour 

      15

      minutes

      Chicken Sopas, a cherished Filipino comfort classic, is more than just a soup—it’s a hearty embrace in a bowl.

      Ingredients

      • 1/2 Kilo boneless, skinless chicken thighs, diced

      • 1 cup elbow macaroni

      • 1 large onion, finely chopped

      • 3 cloves garlic, minced

      • 1 medium carrot, peeled and sliced

      • 1 cup cabbage, shredded

      • 1 cup evaporated milk

      • 6 cups chicken broth

      • 2 tablespoons cooking oil

      • Salt and pepper to taste

      • Fish sauce or soy sauce (optional, for additional seasoning)

      • Chopped green onions for garnish

      Directions

      • Saute Aromatics:
      • In a large pot, heat cooking oil over medium heat. Saute onions and garlic until fragrant.
      • Add Chicken:
      • Add diced chicken to the pot and cook until browned on all sides. Season with salt and pepper.
      • Boil Chicken Broth:
      • Pour in chicken broth and bring it to a boil. Allow the chicken to simmer until it’s fully cooked and tender.
      • Add Vegetables:
      • Add sliced carrots to the pot and cook until slightly tender. Follow by adding shredded cabbage. Adjust the heat to maintain a gentle simmer.
      • Include Macaroni:
      • Pour in the elbow macaroni and let it cook in the broth until al dente.
      • Pour in Milk:
      • Stir in the evaporated milk, ensuring it is well-distributed throughout the soup. You can adjust the milk quantity based on your desired creaminess.
      • Season to Taste:
      • Taste the soup and season with salt and pepper. If desired, add fish sauce or soy sauce for extra depth of flavor.
      • Simmer and Garnish:
      • Allow the soup to simmer for a few more minutes to let the flavors meld. Adjust seasoning if needed. Garnish with chopped green onions.
      • Serve Warm:
      • Ladle the Chicken Sopas into bowls and serve while it’s warm. Enjoy this comforting Filipino soup on its own or with a side of crusty bread.

      Notes

      • Feel free to customize the recipe by adding other vegetables like peas or corn. Chicken Sopas is versatile, and you can adjust the ingredients to suit your taste preferences. This heartwarming soup is perfect for bringing a touch of Filipino comfort to your dining table.

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      Tips for Success:

      • Organize Ingredients: Have all ingredients prepped and organized before starting to streamline the cooking process.
      • Taste as You Go: Taste the soup throughout the cooking process and adjust the seasoning to your preference.
      • Customize: Feel free to customize the recipe by adding or omitting vegetables based on your liking.

      This recipe is approachable for cooks of various skill levels, including beginners. It’s a great introduction to Filipino comfort food, offering a delightful and satisfying soup experience.

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      Easy Kung Pao Chicken Recipe

      This Kung Pao Chicken recipe, often referred to as Gong Bao Ji Ding or Kung Po Chicken is a beloved classic in Chinese cuisine.

      Kung Pao Chicken: A Culinary Gem from Sichuan to the World

      This Kung Pao Chicken recipe, often referred to as Gong Bao Ji Ding or Kung Po Chicken is a beloved classic in Chinese cuisine that has achieved global recognition for its distinctive flavor profile. Hailing from the vibrant and diverse culinary landscape of the Sichuan province in southwestern China, this dish combines a harmonious medley of bold, spicy, and savory flavors that have left an indelible mark on the palates of food enthusiasts worldwide.

      Kung Pao Chicken Recipe Historical Origins

      The origins of Kung Pao Chicken can be traced back to the Qing Dynasty (around the 19th century) and a Chinese government official named Ding Baozhen. Ding, who held the title of “Gong Bao” or “Kung Pao,” is credited with creating this flavorful stir-fry. He is said to have had a penchant for bold and spicy dishes, and thus, the Kung Pao Chicken was born. The dish was passed down through generations, evolving and adapting to local tastes over the years.

      Flavors that Define a Legend

      What sets Kung Pao Chicken apart is the delightful interplay of contrasting flavors and textures. It showcases the bold and spicy notes of Sichuan cuisine, achieved through dried red chilies and the unique numbing heat of Sichuan peppercorns. These elements create a fiery kick that is balanced by the savory umami of the sauce and the mild sweetness imparted by sugar and hoisin sauce. The addition of unsalted peanuts or cashews contributes a delightful crunch, while the tender chicken and colorful vegetables round out the dish’s rich tapestry of taste and texture.

      Global Popularity

      While Kung Pao Chicken may have originated in Sichuan, its fame has transcended borders, making it a staple on the menus of Chinese restaurants around the world. Its popularity is a testament to the dish’s irresistible combination of flavors and the universal appeal of a well-executed stir-fry. Whether you’re dining in a bustling restaurant in Beijing or enjoying a homemade version in New York City, Kung Pao Chicken continues to captivate taste buds and satisfy cravings.

      Kung Pao Chicken Recipe Customization and Variation

      One of the delightful aspects of Kung Pao Chicken is its adaptability. Depending on regional preferences and personal tastes, the dish may feature variations such as Kung Pao Tofu for a vegetarian twist or Kung Pao Shrimp for seafood lovers. The heat level can also be adjusted to suit individual preferences, making it accessible to a wide range of palates.

      In conclusion, Kung Pao Chicken’s journey from the heart of Sichuan to international dinner tables is a testament to the enduring appeal of its bold and savory flavors. It’s a dish that not only tantalizes the taste buds but also offers a glimpse into the rich culinary heritage of China, showcasing the versatility and adaptability that define great cuisine. So, the next time you savor a plate of Kung Pao Chicken, you’re not just enjoying a delicious meal; you’re experiencing a piece of culinary history.

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      Here is an Easy Kung Pao Chicken Recipe:

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      Easy Kung Pao Chicken Recipe

      Recipe by Yummy FoodCourse: MainCuisine: ChineseDifficulty: Easy

      This Kung Pao Chicken recipe, often referred to as Gong Bao Ji Ding or Kung Po Chicken is a beloved classic in Chinese cuisine.

      Ingredients

      Directions

      • Measure and prepare all ingredients before cooking.
      • Mix all chicken/marinade ingredients in a bowl, stir well, and marinate for ½ hour.
      • Mix sauce ingredients in another bowl and set aside until needed. Stir out any lumps.
      • Heat a wok or large frying pan until water drops bead up and dance on the hot surface.
      • Add cooking oil to the wok. Wait a few seconds for the oil to heat up.
      • Add remaining spice ingredients to wok and stir fry for 30 seconds.
      • Add chicken mixture to the wok and stir fry for about 4 minutes (until chicken is cooked through).
      • Add vegetables to the wok and stir fry for about 2–3 minutes.
      • Stir sauce and add to wok. After the sauce comes to a boil, cook for about 1 minute (until the sauce thickens).
      • Stir to coat other ingredients with thickened sauce.
      • Pour onto a large platter and serve immediately.

      Notes

      • Serve with steamed or fried rice.
      • Don’t eat the dried, small red chili peppers unless you like spicy-hot foods. They are mainly used to season the pot and are not usually eaten.
      • Use care in handling the raw chicken. Wash hands and utensils that come into contact with raw chicken. Don’t allow raw chicken or its juices to come into contact with other foods, unless they are to be cooked afterward.

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      Easy Chopsuey Recipe

      Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries.

      Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries. The dish typically consists of a colorful mix of vegetables such as carrots, bell peppers, cabbage, broccoli, and bean sprouts, along with meat (usually chicken, pork, shrimp, or beef) or tofu, all cooked in a savory sauce. The vegetables are stir-fried until they’re tender-crisp, and the sauce is thickened to coat the ingredients, creating a delicious and satisfying meal. Chopsuey is often served over steamed rice, making it a well-rounded and delightful culinary experience. It’s a versatile dish, allowing for various ingredient combinations to suit individual tastes.

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      Here’s a classic recipe for Chopsuey:

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      Easy Chopsuey Recipe

      Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

      Chopsuey is a popular and flavorful stir-fry dish originating from Chinese cuisine but has become a favorite in various Asian and Western countries.

      Ingredients

      • 1 lb (450g) boneless chicken breast or boneless pork, thinly sliced

      • 2 tablespoons vegetable oil

      • 2 cloves garlic, minced

      • 1 small onion, thinly sliced

      • 1 cup carrots, julienned

      • 1 cup bell peppers (any color), thinly sliced

      • 1 cup broccoli florets

      • 1 cup cauliflower florets

      • 1 cup cabbage, shredded

      • 1 cup bean sprouts

      • 1/4 cup oyster sauce

      • 2 tablespoons soy sauce

      • 1 tablespoon cornstarch (mixed with 2 tablespoons water)

      • 1/2 teaspoon ground black pepper

      • Cooked rice, for serving

      Directions

      • Heat the vegetable oil over medium heat in a large wok or pan. Add the minced garlic and sliced onions, and sauté until they become fragrant and lightly browned.
      • Add the thinly sliced chicken or pork to the wok. Stir-fry until the meat is cooked through and slightly browned. If using both chicken and pork, cook them separately and then combine them in the wok.
      • Add the julienned carrots and sliced bell peppers to the wok. Stir-fry for about 2 minutes until they start to soften.
      • Toss in broccoli, cauliflower, and shredded cabbage. Continue to stir-fry for an additional 2-3 minutes until all the vegetables are tender-crisp.
      • Pour in the oyster sauce and soy sauce. Mix everything together until the vegetables and meat are coated in the sauce.
      • Add the bean sprouts to the wok and give it a quick toss to incorporate.
      • In a small bowl, mix the cornstarch with water to create a slurry. Pour the slurry into the wok, stirring continuously, until the sauce thickens and coats the ingredients evenly.
      • Season with ground black pepper to taste.
      • Remove the Chopsuey from the heat. Serve hot over cooked rice.

      Recipe Video

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      Let me know what you think and enter your comments below!

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      Easy Buffalo Chicken Wings Recipe

      Buffalo chicken wings are a popular appetizer made from chicken wings that have been deep-fried and coated in a spicy sauce.

      Buffalo chicken wings are a popular appetizer made from chicken wings that have been deep-fried and coated in a spicy sauce. The dish originated in Buffalo, New York in the 1960s, hence the name.

      To make buffalo chicken wings, the wings are first seasoned with salt and pepper, then deep-fried until crispy. The sauce is made by mixing melted butter, hot sauce, vinegar, Worcestershire sauce, and other seasonings. The wings are then coated in the sauce and served hot with celery sticks and blue cheese dressing.

      Buffalo chicken wings are typically quite spicy, so they are often served with a cooling dip like blue cheese or ranch dressing to help balance out the heat. They can be enjoyed as an appetizer or as a main course served with a side of fries or a salad.

      While the traditional buffalo sauce is quite simple, many variations have emerged over the years, with different levels of spiciness and added flavors like honey, garlic, or barbecue sauce.

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      Easy Buffalo Chicken Wings Recipe

      Recipe by Yummy FoodCourse: AppetizersCuisine: AmericanDifficulty: Easy

      Buffalo chicken wings are a popular appetizer made from chicken wings that have been deep-fried and coated in a spicy sauce.

      Ingredients

      • 1 Kilo chicken wings, split at the joint, tips removed

      • 1 tsp salt

      • 1 tsp black pepper

      • 1 cup all-purpose flour

      • 1 tsp paprika

      • 1 tsp garlic powder

      • 1/2 tsp cayenne pepper (optional, for extra heat)

      • 1/2 cup unsalted butter

      • 1/2 cup hot sauce (such as Frank’s RedHot)

      • 1 tbsp white vinegar

      • 1/2 tsp Worcestershire sauce

      • Vegetable oil for frying

      • For serving:

      • Celery sticks

      • Blue cheese dressing

      Directions

      • Mix the flour, paprika, garlic powder, cayenne pepper, salt, and black pepper in a large bowl. Add the chicken wings and toss to coat evenly.
      • Heat the vegetable oil in a large pot or deep fryer to 190°C (375°F).
      • Carefully add the chicken wings to the hot oil and fry for 10-12 minutes or until crispy and golden brown. You may need to fry the wings in batches to avoid overcrowding the pot.
      • While the wings are frying, make the sauce. Melt the butter in a saucepan over medium heat. Add the hot sauce, vinegar, and Worcestershire sauce. Stir well and remove from the heat.
      • Once the wings are done, use a slotted spoon to remove them from the oil and transfer them to a paper towel-lined plate to drain any excess oil.
      • Pour the sauce over the wings in a large bowl and toss to coat evenly.
      • Serve the wings hot with celery sticks and blue cheese dressing on the side for dipping.

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      Easy Chicken Cordon Bleu Recipe

      Chicken Cordon Bleu is a classic French dish that has become popular all around the world.

      Chicken Cordon Bleu is a classic French dish that has become popular all around the world. This delicious recipe features juicy chicken breast stuffed with ham and Swiss cheese, then breaded and baked to perfection.

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      Easy Chicken Cordon Bleu Recipe

      Recipe by Yummy FoodCourse: MainCuisine: FrenchDifficulty: Easy

      Chicken Cordon Bleu is a classic French dish that has become popular all around the world.

      Ingredients

      • 4 boneless, skinless chicken breasts

      • 8 thin slices of ham

      • 4 slices of Swiss cheese

      • 1 cup breadcrumbs

      • 1/2 cup all-purpose flour

      • 2 eggs, beaten

      • 1/2 teaspoon salt

      • 1/4 teaspoon black pepper

      • 1/4 teaspoon garlic powder

      • 1/4 teaspoon paprika

      • 2 tablespoons olive oil

      Directions

      • Preheat your oven to 375°F (190°C).
      • Using a meat mallet, pound the chicken breasts until they are an even thickness of about 1/4 inch. This will help the chicken cook evenly and make it easier to stuff.
      • Layer two slices of ham and one slice of Swiss cheese on top of each chicken breast, then roll it up tightly. Secure each roll with toothpicks or kitchen twine.
      • In a shallow dish, mix together the breadcrumbs, flour, salt, pepper, garlic powder, and paprika. In another shallow dish, beat the eggs.
      • Dip each chicken roll in the egg mixture, then roll it in the breadcrumb mixture, pressing the crumbs onto the chicken to make sure they stick.
      • Heat the olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken rolls and cook for 2-3 minutes on each side, or until browned.
      • Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
      • Remove the skillet from the oven and let the chicken rest for a few minutes before slicing and serving.

      Chicken Cordon Bleu is a delicious and elegant dish that is perfect for a special occasion or just a weeknight dinner. Serve it with a side of roasted vegetables or a simple salad for a complete meal. Try this recipe out for yourself and enjoy the rich and flavorful combination of chicken, ham, and Swiss cheese!

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      Easy Bacolod Chicken Inasal Recipe

      Bacolod Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental.

      Bacolod Chicken Inasal: A Delicious Taste of Negros Occidental

      Bacolod Chicken Inasal, also known as “chicken barbecue,” is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental. It is a grilled chicken marinated in a unique blend of vinegar, lemon and lime juice (or calamansi juice), and spices, and served with a side of steamed rice and a spicy dipping sauce made of soy sauce, vinegar, and chili peppers.

      The dish’s unique flavor comes from the marinade, which is made of a combination of local ingredients, including coconut vinegar, annatto seeds, ginger, garlic, and lemongrass. The chicken is marinated overnight to allow the flavors to fully penetrate the meat, resulting in a tender and juicy texture that is bursting with flavor.

      One of the main characteristics of Bacolod Chicken Inasal is its distinctive color. The annatto seeds in the marinade give the chicken a bright, reddish-orange hue, making it easily recognizable from other types of chicken barbecue.

      The dish is usually grilled over hot charcoal, which adds a smoky flavor to the chicken, and the constant basting with the marinade ensures that it remains moist and flavorful. Some vendors also grill it over an open flame, giving the chicken a slightly charred and crispy skin.

      Bacolod Chicken Inasal is not just a dish; it’s a cultural icon of Negros Occidental. It is said that the dish originated from street vendors who sold chicken barbecue on bamboo skewers during the annual Panaad Festival, a celebration of the province’s diverse culture and heritage. The dish became so popular that it eventually became a mainstay in many restaurants and food establishments in the region.

      Today, Bacolod Chicken Inasal has become a national dish, with many establishments offering their own take on the classic recipe. The dish’s popularity has also spread beyond the Philippines, with many Filipino restaurants in other countries offering it on their menus.

      In addition to its delicious taste, Bacolod Chicken Inasal is also a healthier alternative to other types of chicken barbecue. The marinade contains less sugar and fat compared to different barbecue marinades, making it a great option for those who are health-conscious.

      If you ever find yourself in Bacolod City or Negros Occidental, trying out Bacolod Chicken Inasal is a must. It’s a flavorful and cultural experience you won’t forget, and it will surely leave you wanting more.

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      Easy Bacolod Chicken Inasal Recipe

      Recipe by Yummy FoodCourse: MainCuisine: FilipinoDifficulty: Easy

      Bacolod Chicken Inasal is a popular Filipino dish that originated in Bacolod City in the province of Negros Occidental.

      Ingredients

      • 1 kilo chicken; breast and wings preferred

      • 4 stalks of lemongrass; cut into short, thin strips

      • 1 lemon; juice extracted

      • 1 lime; juice extracted

      • 1 tbsp vinegar

      • 4 cloves garlic; crushed

      • 2 tablespoons 7-Up or Sprite soda

      • ground black pepper

      • 1/4 cup annatto seeds

      • 2 tablespoons butter

      • chili pepper flakes (optional)

      • skewers for grilling (or barbeque stick)

      • salt to taste

      • cooking oil

      • Dipping Sauce

      • soy sauce

      • vinegar

      • chili pepper

      Directions

      • In a bowl, marinate the chicken overnight in salt, pepper, garlic, lemongrass, lime and lemon juice, vinegar, and 7-up or Sprite soda. Set aside.
      • Fry annatto seeds in cooking oil. Let cool, crush, and drain the annatto oil in a bowl. Set aside.
      • Prepare a mixture for basting by mixing annatto oil, marinade, and butter. Pan boil for a few minutes and season with salt and MSG if desired.
      • Skew the chicken and grill over the hot charcoal, brushing it with the mixture once in a while. Grill until done.
      • Prepare your dipping sauce by combining soy sauce, vinegar, and chili peppers per your preference.
      • Serve with hot rice. Enjoy!

      Notes

      • Tip: You can substitute kalamansi for lemon and lime. Adding 1 tablespoon of vinegar to the marinade is good if you intend to preserve the leftover chicken inasal in a day or two.

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