Category: 2. Hot Chicken

Ingredients

Thai Green Curry Paste:

• 3-6 green chillies depending on how spicy you like it – you could reduce further to 1 or 2 and remove the seeds for less heat
• 6 spring onions (scallions) roughly chopped
• 2 lemongrass stalks outer leaves remove, inner stalk roughly chopped (replace with 2 tsp lemon grass paste if preferred)
• 1 thumb-sized piece ginger peeled and roughly chopped (replace with 2 tsp ginger paste if preferred)
• 4 cloves garlic peeled and roughly chopped
• 6 kaffir lime leaves
• zest and juice of 1 lime
• ½ tsp salt
• ¼ tsp white pepper
• ½ tbsp cumin
• 1 tbsp ground coriander
• 1 tsp shrimp paste (check for gluten-free if needed)
• 2 tsp fish sauce
• 1 large bunch coriander (cilantro) stalks too

Chicken Curry:

• 2 tbsp olive oil
• 4 chicken breasts cut into bite-size chunks
• 4 heaped tbsp homemade Thai Green Curry Paste (see above)
• 1 chicken stock cube crumbled (use bouillon for gluten-free)
• 400 ml (14 oz) tin full-fat coconut milk
• 1 bunch of broccoli broken into small florets
• 150 g (1 cup) sugar snap peas/snowpeas
• ½ cup bamboo shoots from a tin, drained
• 1 tsp light brown sugar

To Serve:

• boiled rice
• Thai basil leaves
• freshly chopped red chillies

Instructions 

• Start by making the curry paste. To a high-powered blender, add the green chillies, spring onions, lemongrass, ginger, garlic, kaffir limes leaves, zest and juice of 1 lime, salt, white pepper, cumin, ground coriander, shrimp paste, and fish sauce. Pulse until fully combined.3-6 green chillies,6 spring onions (scallions),2 lemongrass stalks,1 thumb-sized piece ginger,4 cloves garlic,6 kaffir lime leaves,zest and juice of 1 lime,1/2 tsp salt,1/4 tsp white pepper,1/2 tbsp cumin,1 tbsp ground coriander,1 tsp shrimp paste,2 tsp fish sauce
• Add the large bunch of fresh coriander (stalks too) and pulse again until smooth. You might need to scrape down the sides a couple of times to ensure it’s fully combined. Put to one side.1 large bunch coriander (cilantro)
• Heat the oil in a large frying pan (skillet) over a medium-high heat. Add the chicken and fry for 5-6 minutes until just cooked through. Add the curry paste you made earlier – you need about 4 heaped tbsp. Stir and cook through for 2-3 minutes.2 tbsp olive oil,4 chicken breasts,4 heaped tbsp homemade Thai Green Curry Paste
• Sprinkle on the stock cube, stir and pour in the coconut milk. Heat through until the coconut milk is very hot but not boiling.1 chicken stock cube,400 ml (14 oz) tin full-fat coconut milk
• Add in the broccoli, sugar snap peas (snow peas) and bamboo shoots and stir together. Heat through for a few more minutes, stirring often until the vegetables are lightly cooked, but still crisp.1 bunch of broccoli,150 g (1 cup) sugar snap peas/snowpeas,1/2 cup bamboo shoots
• Stir in the sugar.1 tsp light brown sugar
• Serve over rice topped with Thai basil and freshly chopped red chillies.

Ingredients

• 2 tbsp oil
• 8 boneless, skinless chicken thighs trimmed and chopped into small chunks (this is about 800g/1.75lbs AFTER trimming – about 1kg/2.2lbs before trimming)
• 4 Thai chillies thinly sliced (remove the seeds if you want a little less heat)
• 4 cloves garlic peeled and minced
• 8 spring onions scallions sliced (use the white and green parts)
• small bunch of Thai basil leaves (about 40g/1.4oz), sliced into thin strips (or use Holy basil if you can get hold of it)

Sauce:

• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• ½ tbsp fish sauce
• 1 tbsp light brown sugar
• 4 tbsp water
• 1 tsp cornflour (cornstarch in USA)

To Serve:

• boiled rice
• fried egg
• halved cherry tomatoes

Instructions 

• Heat the oil in a wok over a high heat.2 tbsp oil
• Add the chicken and cook, stirring often for 4-5 minutes, until the chicken is nearly cooked through (it should cook fairly quickly as the pieces are small. The chicken doesn’t need to be browned).8 boneless, skinless chicken thighs
• While the chicken is cooking, mix the sauce ingredients together in a small bowl or jug.1 tbsp light soy sauce,1 tbsp dark soy sauce,2 tbsp oyster sauce,1/2 tbsp fish sauce,1 tbsp light brown sugar,4 tbsp water,1 tsp cornflour (cornstarch in USA)
• Add the chillies, garlic and spring onions to the chicken. Fry, stirring constantly for 1 minute.4 Thai chillies,4 cloves garlic,8 spring onions
• Add the sauce and fry for 1-2 minutes, until hot.
• Add the Thai basil and toss together. Cook for a further 30 seconds, then turn off the heat and serve.small bunch of Thai basil leaves
• I like to serve mine with boiled rice, topped with a fried egg, and some halved cherry tomatoes.

Ingredients

Chicken Coating and Chicken:

• 90 g (3/4 cup) plain (all-purpose) flour
• 1 medium egg
• ¼ tsp garlic salt
• pinch salt and pepper
• 90 ml (1/3 cup + 1 tbsp) cold water
• 8 chicken thigh fillets (skinless and boneless) chopped into bite-size chunks
• 2 tbsp cornflour (cornstarch)
• 120 ml (1/2 cup) vegetable oil for frying

Orange Sauce:

• juice of 2 large oranges
• zest of half an orange
• 6 tbsp caster sugar or superfine sugar
• 5 tbsp soy sauce (I use dark soy sauce, but you can use half dark and half light soy sauce for a lighter coloured sauce). You can use low sodium soy sauce if you prefer.
• 2 cloves of garlic minced
• 1 tsp minced ginger
• 1 tsp rice vinegar
• 1 tsp cornflour (cornstarch) mixed with 3 tsp cold water to form a slurry, (optional)

To Serve:

• boiled rice
• 1 tsp sesame seeds

Instructions 

• Start by making the batter for the chicken. In a large bowl, add the plain (all-purpose) flour, egg, garlic salt, salt, pepper, and water and mix together using a whisk until smooth. You want a thick batter that will coat the chicken. If it’s too thick, add a splash of water and mix again.90 g (3/4 cup) plain (all-purpose) flour,1 medium egg,1/4 tsp garlic salt,pinch salt and pepper,90 ml (1/3 cup + 1 tbsp) cold water
• Place the chopped chicken thighs in a separate bowl and sprinkle on the cornflour (cornstarch). Toss together so the chicken is coated in the cornflour.8 chicken thigh fillets (skinless and boneless),2 tbsp cornflour (cornstarch)
• Add the chicken to the batter, and mix together so the chicken is coated in the batter.
• Add the oil to a wok or large frying pan (skillet) and heat over a medium-high heat until hot.120 ml (1/2 cup) vegetable oil
• While the oil is heating, make the orange sauce. In a medium bowl, mix together the orange juice and zest, sugar, soy sauce, garlic, ginger, and rice vinegar. Put to one side.juice of 2 large oranges,zest of half an orange,6 tbsp caster sugar,5 tbsp soy sauce,2 cloves of garlic,1 tsp minced ginger,1 tsp rice vinegar
• When the oil is hot, add the chicken to the oil. I find it’s best to work in two or even three batches for the crispiest chicken. Add the chicken in a piece at a time, and cook for 3-4 minutes, turning occasionally with tongs, until golden brown and cooked throughout (*note 1).
• Once cooked, place the chicken in a bowl lined with kitchen paper while you cook the second batch. You can add a little more oil in if needed, to ensure the chicken is surrounded by oil, but be sure to keep the temperature up so the oil is bubbling and hot.
• Carefully dispose of any leftover oil from the wok and turn down the heat to medium. Add the orange sauce to the pan, bring to the boil and simmer for a few minutes until slightly thickened.
• If you want to thicken further, then slowly pour in the cornstarch slurry (1 tbsp cornflour/cornstarch mixed with 3 tbsp cold water) whilst stirring (*note 2).1 tbsp cornflour (cornstarch)
• Add the chicken back to the wok and carefully toss together until the chicken is coated in the sauce. I find the best way to do this is to slide a spatula underneath the chicken, lift it up and turn it over – do this repeatedly until all the chicken is coated.
• Serve the chicken over boiled rice, topped with a sprinkling of sesame seeds.boiled rice,1 tsp sesame seeds

Ingredients

• 2 large chicken breasts (around 200g/7oz each), sliced in half to make 4 thin chicken breasts
• 3 tsp plain (all-purpose) flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp paprika
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 2 cloves garlic minced
• 120 ml (1/2 cup) chicken stock
• 4 tbsp fresh lemon juice (juice from approx. 1.5 lemons)
• 3 tsp honey
• 1 lemon sliced into half-moon slices
• 1 tbsp freshly chopped parsley

To Serve:

• cooked rice spaghetti/linguine or orzo

Instructions 

• Place the chicken breasts on a tray or board. Mix together the flour, salt, pepper, and paprika. Coat both sides of the chicken with the flour mixture.2 large chicken breasts,3 tbsp plain (all-purpose) flour,½ tsp salt,½ tsp black pepper,½ tsp paprika
• Heat the oil and butter in a large frying pan over a medium-high heat, until the butter melts.1 tbsp olive oil,2 tbsp unsalted butter
• Add the chicken to the pan and cook for 7-8 minutes, turning once, until both sides are golden brown.
• Add the garlic, stir for 30 seconds (don’t let the garlic burn), then add the chicken stock, lemon juice, honey, and lemon slices.2 cloves garlic,120 ml (1/2 cup) chicken stock,4 tbsp fresh lemon juice,3 tbsp honey,1 lemon
• Bring to the boil and simmer for 5 minutes, until the sauce is slightly reduced.
• Sprinkle with fresh parsley and serve with rice or pasta.1 tbsp freshly chopped parsley,cooked rice

Ingredients

Crispy Chicken:

• 8 skinless chicken thigh fillets (this is about 800g or 3/4 pound before trimming)
• 3 tsp cornflour (cornstarch in USA)
• ¼ tsp salt
• ¼ tsp pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 2 tsp oil

Honey Garlic Sauce:

• 1 tsp rice vinegar (sub with apple cider vinegar or white white vinegar if needed)
• 1 tsp light soy sauce
• 1 tsp cornflour (cornstarch in USA)
• 80 ml (1/3 cup) chicken stock
• 1 tsp unsalted butter
• 4 cloves of garlic peeled and minced
• 110 g (1/3 cup) honey

To Serve:

• boiled rice
• or egg fried rice
• chopped spring onions (scallions)
• chilli flakes

Instructions 

• Preheat the oven to 190C/375F (fan).
• Take your chicken thigh fillets, trim off the excess fat, and cut into bite-sized chunks. Put to one side.8 skinless chicken thigh fillets
• In a medium-sized bowl, mix the cornflour, salt, pepper, garlic salt, and paprika.3 tbsp cornflour,1/4 tsp salt,1/4 tsp pepper,1/2 tsp garlic powder,1/2 tsp paprika
• Place the chicken in the bowl with the cornflour, and mix, ensuring every piece of chicken is completely covered.
• Drizzle the oil over the chicken in the bowl and mix it all up. You should end up with the chicken pieces looking well-coated and quite sticky.2 tbsp oil
• Place the chicken into one large or two medium baking dishes or trays with sides (the sides need to be at least 2.5cm/1″ high) in a single layer. Try not to crowd the chicken together. The more room it has, the more crispy it will get.
• Place the tray(s) with the chicken near the top of the oven and cook for 15 minutes.
• Meanwhile make your sauce. Add the rice vinegar, soy sauce and cornflour (cornstarch) to a jug or bowl and mix together to combine. Then stir in the stock, butter, garlic and honey. Put to one side (the butter should melt a little in the liquid due to the warm stock, but don’t worry if it doesn’t melt much).1 tbsp rice vinegar,1 tbsp light soy sauce,1 tsp cornflour,1 tbsp unsalted butter,4 cloves of garlic,110 g (1/3 cup) honey,80 ml (1/3 cup) chicken stock
• After the chicken has been in the oven for 15 minutes, remove from the oven and give the chicken a turn. If you were using two trays, transfer all the chicken onto one tray, as it should be crispy by this point.
• Pour the sauce into the tray around the chicken (don’t pour it directly over the chicken, as it can lose some of its crispness). Place the tray back in the oven and cook for a further 10-12 minutes – until the sauce is bubbling.
• Remove the tray from the oven and stir the chicken and sauce, so that the sauce coats the chicken.
• Serve with rice and a sprinkling of spring onions and chilli flakes.boiled rice,chopped spring onions (scallions),chilli flakes,or egg fried rice

Ingredients

Chicken:

• 4 chicken breasts (about 700g/1.5lbs altogether)
• 90 g (3/4 cup) plain (all-purpose) flour
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• 2 eggs whisked
• 150 g (5 cups) cornflakes crushed (cup measurement is before crushing)
• 3 tbsp neutral oil I use avocado or rapeseed

Hot honey sauce:

• 180 ml (1/2 cup) runny honey
• 3 tbsp hot pepper sauce
• 2 tbsp unsalted butter
• ½ tsp smoked paprika
• ½ tsp cayenne pepper – add more if you like it spicier
• ½ tsp garlic powder

To Serve (optional):

• Maldon salt flakes
• pickled gherkins

Ingredients

For the Dry Brine:

• 1 whole chicken (3 pounds), washed, patted dry, and cut into quarters
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper

For the Dip:

• 1 cup whole milk
• 2 large eggs
• 1 tablespoon Louisiana-style hot sauce

For the Dredge:

• 2 cups all-purpose flour
• 2 teaspoons sea salt
• Vegetable oil, for frying

For the Spicy Coating:

• 1/2 cup lard, melted and heated (or hot frying oil)
• 3 tablespoons cayenne pepper
• 1 tablespoon (packed) light brown sugar
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon sea salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder

Directions

1. Dry brine the chicken: In a bowl, toss the chicken pieces with salt and pepper, cover, and refrigerate overnight or up to 24 hours.
2. Make the dip and dredge: In a bowl, whisk together the milk, eggs, and hot sauce. In a separate bowl, whisk together the flour and salt.
3. Dredge the chicken: Dip the chicken in the flour mixture, then in the milk mixture, then in the flour mixture again, shaking off the excess after each step.
4. Fry the chicken: Fill a 6- to 8-quart pot halfway with oil and to 325°F (230°C). Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches, lower the chicken into the fryer and fry until crisp, 15 to 17 minutes for breast quarters and 18 to 20 minutes for leg quarters. Remove the chicken and let drain on the rack.
5. Make the spicy coating: Carefully ladle the lard or frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, black pepper, salt, paprika, and garlic powder. Baste the spice mixture over the hot fried chicken and serve immediately.

Ingredients

• 1 whole chicken, cut into 8 pieces
• 1 cup buttermilk
• ¼ cup pickle brine
• 2 tablespoons Louisiana-style hot sauce
• 1 large egg

Flour:

• 2 cups all-purpose flour
• 2 teaspoons fine table salt

Sauce:

• ¼ cup butter
• ¼ cup lard
• 2 tablespoons cayenne pepper
• 1 tablespoon packed light brown sugar
• 1 teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 cup vegetable oil for frying, or as needed

Directions

1. Arrange chicken pieces in a large bowl.
2. Whisk buttermilk, pickle brine, hot sauce, and egg together in a mixing bowl. Pour marinade over chicken and stir to ensure each piece is thoroughly coated. Cover and let chicken marinate in refrigerator 2 to 4 hoursDotdash Meredith Food Studios
3. Mix flour and salt together in a shallow flat dish. Remove chicken from marinade and blot with paper towels. Reserve marinade. Toss chicken in flour until thoroughly coated. Return chicken to marinade, coating all sides; remove chicken from marinade allowing excess to drip back into the bowl. Coat the chicken once again in flour mixture. Place on a rack. Repeat with all chicken pieces. Allow to sit out about 15 minutes to allow coating to dry out a bit.Dotdash Meredith Food Studios
4. Place butter and lard in a large pot. Add cayenne pepper, brown sugar, paprika, garlic powder, kosher salt, and black pepper. Place over medium-high heat. Cook and stir until fats melt. Remove from heat; keep sauce warm.Dotdash Meredith Food Studios
5. Fill cast iron skillet about 1/3 of the way with vegetable oil. Heat oil to 350 degrees F over medium-high heat. Carefully place chicken into hot oil, skin side down. Maintain an oil temperature of 325 degrees F, adjusting heat as need. Fry until instant read thermometer reads 160 degrees F, 8 to 10 minutes per side.
6. Transfer chicken to a rack to drain. Brush with the sauce on both sides.Dotdash Meredith Food Studios
7. Enjoy!