Chinese recipes with chicken. Chinese chicken fillet: best recipes, cooking features

Easy to prepare and savory dishes from chicken fillet or carcass have long become a real asset. Spicy food not only attracts guests of the Celestial Empire with its unusual taste, but is also considered a very healthy dish.

Traditional Chinese chicken recipe: history of the dish

The diversity of culinary traditions in China still makes it possible to identify common features in the preparation of various dishes made from chicken meat. One of the main features here is the abundance of spices. If we take Sichuan cuisine as a basis, then the most popular will be. Its inventor is considered to be the Chinese official Ding Baozhen, who lived during the reign of the Qin dynasty. As the governor of one of the provinces, he employed a dozen cooks and loved to treat his guests to pieces of fried chicken fillet. Having moved to Sichuan province, Ding Baozhen added more spice to his own culinary creation. Since then, spicy chicken as a dish has become widespread not only in China, but also abroad.

Chinese chicken dishes

Chinese chicken fillet

Fried chicken made in the best traditions of China will require:

• kilogram of meat;
• egg – 2 pcs.;
• corn starch – 20 g;
• soy sauce – 40 ml;
• rice vinegar – 5 ml;
• sunflower oil – 40 ml;
• Tabasco and Teriyaki sauces (2.5 ml and 5 ml respectively);
• green onions;
• paprika.

The cooking process involves three stages. First, you need to prepare the fillet and make the marinade. The meat is washed thoroughly and cut into small pieces. The marinade is made by mixing egg whites, starch and soy sauce. All ingredients are mixed in a large saucepan, where the chicken is then placed for 10 minutes.

The second stage is dedicated to frying. You need to fry the pieces until they are ready. At the end, rice vinegar, Tabasco and Teriyaki sauces, herbs and paprika are added to the meat. The entire contents of the deep frying pan are mixed, covered with a lid and removed from the heat.

The last stage involves infusing the prepared dish under the lid. After 10 minutes, you can remove the lid, drain off excess oil and enjoy the delicious meat. Rice can be a side dish.

Spicy chicken

Fans of exotic spicy cuisine will love the following recipe. You need to take:

• chicken fillet – 700 g;
• onions and carrots - 1 pc.;
• a couple of cloves of garlic;
• dark soy sauce – 4 tbsp. l.;
• pineapple juice – 250 ml;
• a tablespoon of starch;
• vegetable oil;
• Tabasco sauce;
• chili and ground black pepper;
• oregano and salt.

The pulp is washed, cut into cubes, mixed with finely chopped garlic and chili pepper. Onions and carrots are cut into small cubes. Vegetables are combined with meat, soy sauce and a little Tabasco are added. The resulting mixture is placed in the refrigerator for 15 minutes.

The meat is fried in oil in a preheated frying pan for no longer than 7 minutes. The starch is mixed with pineapple juice, poured into the wok, everything is thoroughly mixed and cooked for another 10 minutes. At the very end, add a little oregano.

Advice! “It’s best to serve spicy chicken hot, with a separate stewed vegetable mixture or rice.”

Chicken in spicy sauce

An unusual delicacy in the Chinese restaurant style can be easily created at home. To create a culinary masterpiece that can please your family, you will need:

• poultry carcass;
• fresh ginger root;
• a tablespoon of soy sauce;
• unrefined peanut oil - 2 tsp;
• garlic – 4 cloves;
• chili pepper – 3-4 pcs.;
• a bunch of cilantro (optional);
• ground black pepper;
• salt.

The chicken is washed, dried with paper towels, and cut lengthwise into two parts. Place the halves of the carcass in a large container, suitable for steaming, and sprinkle thinly sliced ​​ginger on top. During cooking (about 40 minutes) and as needed, add water to the container.

The halves of the carcass are removed, and half a glass is poured from the broth remaining after cooking. The remaining liquid will not be needed, so you can safely pour it out. The remaining ginger root must be removed.

Advice! “It is better to place the chicken on a heated dish and cover with foil. This step is necessary to retain heat while the sauce is being prepared for basting.”

It is prepared in a certain sequence. Chili pepper is finely chopped, the same action is repeated with garlic and cilantro leaves. Peanut oil is poured into a small frying pan and heated until smoking. The frying pan is first removed from the heat, chili and garlic are added to it, and everything is thoroughly mixed. Then she returns to the fire and after 15 seconds the cilantro is poured into it. With thorough stirring, the chopped leaves are cooked for no longer than 20 seconds, after which the broth and soy sauce are poured. Salt and pepper are added to taste.

At the final stage, the foil is removed from the chicken, half of the sauce is poured on top, the other half is served separately.

Chicken in batter

For one serving you need to take:

• chicken breast – 300 g;
• one egg;
• bell pepper – 2 pcs.;
• a jar of pineapples (you will need juice and a couple of rings);
• soy sauce – 3 tbsp. l.;
• ketchup – 1 tbsp. l.;
• vinegar - a quarter glass;
• sugar – 3 tbsp. l.;
• starch - 2 tbsp. l.;
• flour;
• water;
• salt and pepper.

The first stage is marinating the chicken in soy sauce. You can knead the batter and make the basting while the meat is marinating. The batter components (flour, starch, egg, pepper, butter, salt) are mixed in a small container, a little water is added to give the desired consistency. The sauce is prepared over a fire using pineapple juice, vinegar and ketchup. As soon as it boils, the fire must be turned off. Peppers with pineapple rings must be finely chopped.

Advice! “The dish will be tastier and more beautiful if the peppers are of different colors. The crust will crisp up if you mix the batter with the egg white.”

The marinated pieces are transferred to batter and then sent to a heated wok. You need to fry them until golden brown; excess oil can be removed with a paper towel, on which they are laid out after frying. The prepared chicken is placed on a large plate, and a mixture of pineapples and pepper is poured on top. The picture is completed by sweet and sour sauce (design option in the photo).

Chicken fillet with vegetables

A dinner party or dinner with your family will be decorated with this simple dish. Seasonings and spices will help add Chinese notes. The ingredients are:

• fillet – 600 g;
• soy sauce – 100 ml;
• olive oil – 3 tbsp. l.;
• onion and bell pepper - 1 pc.;
• ginger;
• hot pepper (to taste).

The meat is cut into small pieces, transferred to a container and poured with sauce. Spices and salt are added to taste. The chicken will marinate in the refrigerator. The onion is cut into half rings, the pepper into cubes. Vegetables are fried in a frying pan for a short time, then it is the turn of meat and marinade. The entire mixture is simmered for no longer than 10 minutes. A side dish of rice will perfectly complement fillet cooked with vegetables.

Chicken in sweet and sour sauce with pineapples

For cooking you will need:

• chicken breast – 0.5 kg;
• soy sauce – 10 tbsp. l.;
• apple cider vinegar – 6 tbsp. l.;
• brown sugar – 5 tsp;
• sweet pepper – 1 pc.;
• tomato paste – 2 tsp;
• jar of pineapple chunks.

The breast is cut into strips, placed in a bowl and poured with sauce. Vinegar, tomato paste, pepper cut into strips, and pineapple pieces are also added there. Marinating lasts a couple of hours, after which the entire contents of the bowl are sent to a well-heated frying pan. After 10-15 minutes, the delicious delicacy can be placed on the table.

Chicken in honey and ginger sauce

The standard chicken ingredients are complemented by a sauce made with generous amounts of ginger root, garlic and half a teaspoon of honey. The carcass is marinated in the refrigerator for three hours, or you can leave it overnight. The oven is heated to 200°C, the chicken is pre-cleaned of garlic and ginger pieces (so that they do not burn), placed in a mold and baked for 40 minutes. Baked chicken is served with a side dish.

Chicken with cashews

Cooking chicken in the best Chinese traditions is easy when it comes to a recipe with cashews. You will need the following ingredients:

• chicken fillet – 200 g;
• soy sauce – 2 tbsp. l.;
• egg – 1 pc.;
• starch – 1 tsp. with a slide;
• cashews – 80 g;
• chili sauce – 2 tsp;
• Apple juice;
• ginger;
• Bell pepper;
• vegetable oil;
• salt.

The meat is cut into strips and transferred to a container. Egg white, starch and salt are added to it. The mixed pieces are fried to a characteristic crust, removed from the frying pan, where a mixture of sauce with nuts and seasonings is then prepared. Chili sauce along with apple juice are added at the final stage of cooking, all ingredients are mixed again and simmered for 5 minutes. The finished dish should look something like the photo below.

Chinese seasoning for chicken

A mixture of five spices – cassia cinnamon, star anise, Sichuan pepper, cloves and fennel seeds – will help give familiar dishes a Chinese accent. Sometimes the seasoning includes anise or nutmeg. According to the chefs, it is better to follow tradition. The resulting seasoning is added to chicken and other meats to impart special taste.

Summing up

It is hardly possible to list all the Chinese dishes with chicken. Having chosen what you like, you can safely go to the grocery store. By strictly following the recipe, you can prepare a wonderful lunch or dinner in the best traditions of the Celestial Empire within an hour.

Chinese cuisine is gaining more and more popularity every year. A wide range of unique spices and ingredients give dishes a special piquancy and taste. Chinese restaurants have already become familiar in many developed European countries, and believe me, more and more people want to try the dishes offered by the Chinese.

Moreover, housewives, and not just specialists in their field, have already begun to prepare dishes according to Chinese recipes. The main difference between cooking dishes in Chinese is the finely chopped pieces. This is done to make it convenient to take the pieces with wooden sticks. Another important feature of their cuisine is the combination of incompatible ingredients. For example, you can recall the famous Chinese dish - sweet chicken Kho. This dish can give you the opportunity to immerse yourself in the unique atmosphere of the land of dragons, while you will not risk that you will come across something inedible.

Now we will dwell in more detail on the technology of preparing Chinese dishes at home. As a rule, such a dish is prepared in a WOK frying pan, and if you have not yet purchased one for your kitchen, then hurry up - delicious recipes await you.

Recipe 1: Chinese Chicken

Let's prepare the following ingredients: chicken fillet – 0.5 kg; bell pepper - 1 pc.; tomato – 1 pc.; garlic – 4 cloves; balsamic vinegar – 1 tsp; soy sauce – 1 tbsp; ginger; honey – 1 tsp; starch – 1.5 tsp; olive oil, pepper and salt.

So, attention. Before you start preparing the dish, first prepare all the ingredients, because everything cooks much faster in a WOK frying pan than in an ordinary one. Cut the chicken breast into thin strips. Pour boiling water over the tomato and remove the skin. Peel the bell pepper and cut it into strips along with the tomatoes. Peel the ginger and cut into small cubes. Peel the garlic cloves and crush them.

Now heat the oil in a frying pan and begin to add the prepared ingredients separately, stirring quickly with a spatula each time.

First pour in soy sauce, then add honey, then crushed garlic cloves, ginger cubes and finally balsamic vinegar. Now add the pepper strips to the frying pan, then the tomatoes and fry everything together for 2 minutes. Now crush the chicken fillet and continue cooking for another 5 minutes. Add starch on top, mix quickly and add a small amount of water. Stir and simmer over low heat for another 2 minutes. Turn off the heat, remove the dish from the stove and serve with rice or potatoes.

Recipe 2: Chinese chicken (fillet)

Now you need to prepare: chicken breast – 300 g; garlic – 2 cloves; sweet red bell pepper – 150 g. To prepare the sauce: water – 5 tbsp; soy sauce – 5 tbsp; wine vinegar – 2 tbsp; starch – 1 tsp. and sugar - 1 tbsp. We also need salt, olive oil, and boiled rice for garnish. If desired, you can add hot chili pepper and grated ginger to the dish - but this is not for everyone.

As in the previous recipe, cut the chicken fillet into strips and add a little salt to them. Peel the bell pepper, cut it into 4 pieces lengthwise and cut into strips. Finely chop the garlic cloves.

In a glass bowl, mix all the ingredients for the sauce.

Pour olive oil into a frying pan and heat it over high heat. Add half of the prepared meat to it and, stirring vigorously, fry it for several minutes. The meat should not brown, but just turn white on all sides. Place the meat on a plate and send the second part of the meat to fry. We will also place the finished meat on the plate.

In the same frying pan in which we fried the meat, add the pepper along with the garlic. Stirring vigorously, fry them for several minutes. Lower the heat and add the fried pieces of meat to the pepper and immediately pour the prepared sauce into them. Stirring constantly, cook the Chinese chicken for 10-15 minutes until the meat is completely cooked. The sauce should thicken. That's it, the dish is already ready and you can serve it with boiled and seasoned rice as a side dish.

Recipe 3: Chinese chicken (legs)

Let's prepare: chicken legs – 2 pcs.; sugar – 3 tbsp; soy sauce – 4 tbsp; garlic cloves – 3 pcs.; olive oil – 1 tbsp; rice noodles – 200 g; curry powder – 1 tsp; salt.

First, remove the bones and skin from the legs, and cut the meat into small cubes with a side of 3 cm. Grind the garlic cloves, but do not put them through a press.

Pour a little olive oil into a heated wok pan and add sugar to it. This must be done quickly over high heat. As soon as the sugar begins to melt and darken, begin stirring vigorously. You should get a homogeneous mass, to which you need to add chopped garlic and continue stirring for a few more seconds. Add soy sauce and add chicken to the frying pan. Fry it until golden brown - do not cover the pan with a lid!

While the chicken is cooking, let's start on the noodles. Boil water, add salt and curry powder. Place the noodles in water and cook for 1-2 minutes. After this, place the rice noodles in a colander and set aside so that all the water can drain freely.

We periodically look into the frying pan, mix the ingredients - the sauce should become similar in appearance and consistency to caramel. When you reach this consistency, remove from heat.

Take a deep cup, place noodles in it, chicken on top and garnish the dish with chopped herbs. Yes, I almost forgot - prepare aromatic green tea for the dish. It couldn’t be better, it goes perfectly with this dish. Well, how did it work out? Then “sik faan” - bon appetit!

- Be careful when disassembling the chicken - remove all bones and cartilage.

— You can adjust the spiciness and sweetness of the sauce by adding/reducing sugar and hot pepper and ginger.

— To cook Chinese chicken, be sure to use a WOK frying pan.

- You can add chopped herbs to the sauce at your discretion - basil, parsley, cilantro, thyme. But, you need to add greens to the sauce only after the sauce is completely cooked.

Recently, Slavic housewives have increasingly begun to resort to Chinese cuisine recipes. And one of the most popular dishes is Chinese chicken. However, this is not surprising, because from simple ingredients you can prepare a real delicacy that will amaze you with an unusual combination of flavors.

Oriental cuisine surprises with its diversity. Sometimes, after tasting some delicious food in a Chinese restaurant, you want to learn how to cook it yourself. And today we will try to cook a fairly well-known dish - chicken with pineapples.

Prepare in advance:

• half a kilo of poultry fillet;
• can of canned pineapple rings;
• two pods of colored pepper;
• 35 g chopped ginger root;
• two tbsp. l. tomato puree and starch;
• one tbsp. l. flour;
• frying oil;
• any fruit vinegar and soy sauce.

Cooking method:

1. Leave the meat cubes in soy seasoning for half an hour, then mix with a spoonful of starch and flour.
2. Fry the pieces of meat in small portions and place on a napkin to remove excess fat.
3. Pour oil into a clean frying pan and fry the bell pepper cubes for three minutes. Then add ginger, vinegar, pieces of fruit and pour in half a glass of pineapple syrup.
4. After two minutes, add tomato puree, remaining starch and pieces of fried meat to the other ingredients. Mix everything and simmer under a closed lid for seven minutes.

Chicken in Chinese sweet and sour sauce is ready.

With cabbage and pasta

Chinese chicken is prepared not only with exotic fruits, but also with other ingredients. And today we will serve spicy chicken with Chinese cabbage and pasta for dinner.

Ingredients:

• 220 g pasta;
• 420 g fillet;
• 210 g Chinese cabbage;
• one and a half glasses of green peas;
• spoon of grated ginger;
• a spoonful of sesame and granulated sugar;
• two tablespoons of wine vinegar;
• ½ tsp. red pepper flakes.

Cooking method:

1. Pour a spoonful of sauce and sesame oil into a bowl, mix with fillet pieces. Marinate the meat for 20 minutes.
2. Mix the remaining soy seasoning and oil with vinegar and granulated sugar.
3. Fry the chicken pieces in oil and place on a plate. In its place we put green onions, shredded cabbage, as well as ginger, red pepper and, if desired, chopped green onions.
4. After 10 minutes, add pieces of meat with sauce and after another 10 minutes, add boiled pasta. Stir and turn off the heat.

Cooking with vegetables

Vegetables are one of the main ingredients in preparing Chinese dishes.

Most often, Chinese cooks use celery, Chinese cabbage and broccoli.

But in our kitchen we can create our own masterpieces based on classic Chinese recipes.

Ingredients:

• 320 g poultry meat;
• two red and one green bell peppers;
• two heads of onions;
• carrot;
• 1 tsp. Sahara;
• spoon of olive oil;
• 80 ml soy dressing.

Cooking method:

1. We cut the breast and onion into cubes, the carrots into pucks, and the pepper into cubes.
2. Fry the meat slices in hot oil for three minutes.
3. Then, at intervals of three minutes, add carrots, onions and bell peppers.
4. In a bowl, mix sugar with soy seasoning and pour the resulting sauce over the ingredients. The chicken and vegetables should simmer for another seven minutes.

Chinese chicken with rice

Chinese chicken rice is a great dish that combines all the ingredients perfectly. You can use any vegetables, and also adjust the spiciness with spices and chili peppers.

Ingredients:

• 320 g meat;
• half a glass of rice grains;
• 180 g green beans;
• 1 tsp. grated ginger;
• Bell pepper;
• two spoons of soy dressing;
• two pinches of sugar;
• butter, onion feathers.

Cooking method:

1. Fry the pieces of meat in oil until golden brown.
2. Fry the vegetables separately, and then simmer them together with the boiled cereal.
3. Combine all the ingredients, pour in the sauce, add sweet sand and ginger. You can also salt and pepper the ingredients to taste.
4. Let the dish simmer for a few more minutes, after which it can be served.

With peanuts

Peanuts are very popular in Asian cuisine. It is often added to meat and vegetable dishes, and is also used in the preparation of sauces. And now we offer an original recipe for Chinese chicken with peanuts.

First, the nut must be dried in a dry frying pan, then peeled and broken into several parts.

Ingredients:

• 370 g chicken meat;
• half a glass of peanuts;
• two spoons of tomato puree;
• 20 ml each of regular sugar, soy seasoning and apple cider vinegar;
• 1 tsp each ginger chips and sesame seeds;
• three cloves of garlic;
• oil for frying.

Cooking method:

1. First of all, sauté the pieces of garlic with grated ginger and pepper in heated oil.
2. Then add the meat pieces to the spices and cook them for five minutes.
3. Then pour in the sauce, vinegar and add the pasta. After five minutes, add sesame seeds and peanuts, heat the ingredients for a couple of minutes and remove from the stove.

In hot sauce

Our next recipe will definitely be appreciated by fans of savory meat dishes.

Chili pepper and Tabasco sauce will add spiciness to the dish, but in the recipe we will also use pineapple juice, which will make the sauce sweet and sour and reduce its pungency a little.

Ingredients:

• 680 g fillet;
• 180 ml pineapple juice;
• onion and small carrots;
• chili pepper;
• five drops of Tabasco;
• 20 g starch;
• two garlic cloves;
• 70 ml soy seasoning.

Cooking method:

1. We begin the cooking process by marinating pieces of meat along with vegetables and chili peppers in a dressing of black sauce and Tabasco.
2. Then fry the ingredients soaked in the spicy marinade for no more than ten minutes in heated oil.
3. Pour in the fruit juice along with the starch, simmer the dish for another eight minutes and turn off the stove.

Chinese chicken with soy sauce

Chinese chefs prepare their dishes over an open fire and use a wok. But even in an ordinary frying pan and stove, you can cook an equally aromatic and appetizing dish according to a Chinese recipe.

Sesame oil is used in preparing the meat dish, but it can be replaced with olive oil or our usual sunflower oil.

Ingredients:

• 210 g chicken meat;
• half an onion;
• three cloves of garlic;
• a small piece of ginger;
• three tablespoons each of soy dressing and wine.

Cooking method:

1. We will use wine in the recipe. In China there is a special strong drink with a sweet and sour taste, but for our case the usual semi-sweet drink is also suitable.
2. We cut the chicken into thin strips, the onion into half rings, and the ginger and garlic into large slices.
3. Fry the spices in heated oil until golden brown. If you are a fan of spicy dishes, you can add a pod of hot pepper.
4. As soon as the oil has absorbed all the flavors, remove the garlic and ginger, and begin to fry the meat in small portions so that it quickly becomes crusty. If you put all the meat into the pan at once, it will be quite difficult to get the desired effect.
5. Now fry the fried chicken pieces for a few minutes along with the onion. As soon as it becomes transparent, add the sauce and wine and cook until all the liquid has evaporated.

Options for preparing such a dish as Chinese chicken actually a lot. For example, Chinese chicken can be cooked with honey, peanut, sesame oil, pineapple, rice vinegar, vegetables - bell pepper, garlic, carrots, tomatoes, zucchini.

But all recipes are united by a hot and spicy taste, resulting from a large number of spices, including chili pepper and soy sauce. Almost all dishes of Chinese cuisine and Korean cuisine may seem too hot for Europeans, but this does not prevent them from having their fans and adherents.

To prepare Chinese chicken in sweet and sour sauce, a cooking method called stir-fry is traditionally used. This method involves quickly frying meat or vegetables with sauces in a wok. If you don't have a wok, don't worry, you can use a saucepan or deep-bottomed frying pan. This chinese chicken recipe, I think, will appeal primarily not only to fans of Asian dishes, but also to everyone who loves spicy food.

Ingredients for one serving:

• Chicken fillet (breast) – 1 pc.,
• Ketchup or tomato sauce – 100 ml.,
• Half a chilli pepper
• Sugar – 1 tbsp. spoon (without a slide),
• Starch – 1 tbsp. spoon,
• Soy sauce – 3 tbsp. spoons,
• Vegetable oil,
• Sesame,
• Spices.

Chinese chicken in sweet and sour sauce - recipe

Rinse the chicken fillet and cut into not too small pieces.

Pour vegetable oil into the frying pan. The classic recipe should use sesame oil, but if it is not available, then our traditional one - sunflower oil - will do just fine. Warm it up well. Place chicken fillet. Stir with a spatula.

Add spices. Along with dry spices, you can add grated fresh ginger root for a more pronounced taste.

Add tomato sauce or ketchup. Then pour in soy sauce. Stir the chicken with a spatula. Simmer for another five minutes.

While the chicken is stewing, cut half a red chili pepper into rings or finely chop. Place in the pan. Stir again.

Lastly, add starch and sugar to the fried chicken fillet. These ingredients will thicken and caramelize the sauce.

Sugar, in turn, neutralizes the salty taste of soy sauce. Stir with a spatula and simmer for another 5 minutes.

Chinese chicken in sweet and sour sauce. Photo

The times when Asian cuisine seemed too exotic to our compatriots are long gone. Today, on the contrary, they are especially popular. They are valued for their unusual, difficult to convey combination of tastes: sour, sweet, spicy, salty. Having visited the Celestial Empire, many tourists cannot forget some Chinese dishes, including chicken. However, in order to once again enjoy the taste of Chinese chicken in sweet and sour sauce, you do not need to go to Beijing or visit a Chinese restaurant. Knowing a few subtleties of technology and finding a suitable recipe, any housewife can cope with preparing this dish.

Cooking features

It’s hard to argue with the fact that Chinese chicken in sweet and sour sauce is a unique dish, with an original taste and appearance. It is clear that it is difficult to prepare it similar to the original if you do not know exactly how to do it. The technology of preparing the dish has specific features, but at the same time it is not particularly difficult. The main thing is to know a few of the most important points.

• Sweet and sour sauce is one of the main components of the dish. It is made from different products, some of which add sourness, others – a sweet taste, and others – aroma. And the taste of the sauce depends on the unique combination of these products in a specific ratio. If you change the proportions, the sauce may still turn out tasty, but different. Therefore, it is advisable to follow the recipe exactly.
• Fresh or chilled chicken will make the dish more juicy than one prepared from frozen foods. The fact is that when meat is defrosted, its structure is disrupted and it loses some of its moisture. This is especially noticeable if the meat was defrosted in a sudden change in temperature, that is, it thawed in water or in the microwave. Therefore, if you have no choice between fresh and frozen chicken, and you have to use the latter, you need to let it thaw in the refrigerator. Only in this case will the chicken pieces remain juicy enough to cook them in Chinese sweet and sour sauce.
• To keep Chinese chicken juicy, they use another trick: fry the pieces over high heat. In a matter of seconds, they are covered with a golden brown crust, which prevents the loss of juice.
• The chicken and sauce are first cooked separately, and then combined and cooked until cooked.
• If you want to cook Chinese chicken properly, you need to marinate it before cooking. Soy sauce is most often used for marinade. The chicken pieces should lie in it for at least 20 minutes.

Traditionally, Chinese chicken is cooked in a special frying pan called a wok. But you can just as well use a regular frying pan. Moreover, you can cook Chinese chicken without a frying pan at all if you use a slow cooker.

Chinese chicken with eggplant

• chicken fillet – 0.8 kg;
• garlic – 1 clove;
• ginger root – 3–4 cm;
• ground red pepper - a pinch;
• eggplants – 0.8 kg;
• soy sauce – 60 ml;
• wine vinegar (3 percent) – 60 ml;
• water – 60 ml;
• flour – 20 g;
• sesame seeds – 10 g;

Cooking method:

• Wash the chicken fillet, dry it with napkins and cut into thin long strips, like meat for beef stroganoff.
• Mix vinegar and soy sauce.
• Peel and grate the ginger.
• Finely chop the garlic clove with a knife.
• Add sugar, flour and pepper to the vinegar-soy mixture. Stir everything until you get a homogeneous sauce.
• Marinate the chicken fillet in the resulting sauce.
• After half an hour, remove the chicken from the marinade and allow excess liquid to drain.
• Heat the oil in a frying pan and fry the chicken pieces in it for 10 minutes. Remove from pan.
• Peel and cut the eggplants into small pieces. Immerse them in salted water for 20 minutes (use approximately 10 g of salt per liter of water). Rinse in running water and dry.
• Place the eggplants in a frying pan with oil and place it over low heat. Add ginger and garlic.
• Fry the eggplants, stirring, for 5 minutes, then add a little water and simmer the “blue” ones until the water evaporates.
• Combine the chicken with eggplants, pour in the sauce in which the chicken pieces were marinated.
• Simmer for 10–15 minutes. The sauce will thicken by this time.

Chicken is served in sweet and sour sauce with hot eggplants. However, once it cools down, it will still remain tasty. No side dish is required for this dish.

Chinese chicken with pineapples

• chicken breast fillet – 0.8 kg;
• canned pineapples – 0.3 kg;
• bell pepper – 0.4 kg;
• cane sugar – 50 g;
• corn starch (can be replaced with potato starch) – 100 g;
• granulated garlic – 5 g;
• dry crushed ginger root – 10 g;
• peanuts (peeled, fried) – 50 g;
• sesame seeds – 20 g;
• vegetable oil – 0.25 l;
• apple cider vinegar (6 percent) – 40 ml;
• lemon juice – 10 ml;
• ketchup – 50 ml;
• soy sauce – 40 ml.

Cooking method:

• Wash and dry the chicken breast fillet. Cut into one and a half centimeter cubes.
• Mix chicken with soy sauce. Cover the container with cling film and put it in the refrigerator for 2 hours.
• Wash the pepper. Remove the seeds by removing the stem. Cut into small square pieces.
• Open the can of pineapple and pour the syrup into a clean bowl. Chop the pineapple itself with a knife - the cubes should be no more than 1 cm.
• Grind the peanuts.
• Remove the marinated chicken from the sauce and place in a plastic bag. Pour starch into the bag. Shake the bag to coat the chicken with starch.
• Heat about 0.2 liters of oil in a saucepan. When it boils, add chicken cubes and deep fry them. Until they are nicely browned.
• Remove the chicken from the pan and place on napkins to drain excess fat.
• Heat the remaining oil in a clean frying pan. Place bell pepper pieces in it and fry them for 5 minutes over medium heat.
• Reduce heat and add pineapple pieces to the pepper. Pour in pineapple syrup and vinegar. Simmer the peppers and pineapples in sweet and sour sauce for 10 minutes.
• Add garlic and ginger. Pour in ketchup and lemon juice, as well as the soy sauce in which the chicken was marinated. Add cane sugar. Simmer for another 5 minutes.
• Add chicken pieces to the sauce and stir. Cook the chicken in the sweet and sour sauce for another 5 minutes.

Before serving, the dish should be sprinkled with sesame seeds and crushed peanuts. This Chinese chicken recipe is considered a classic. If you find the sauce too sour or, on the contrary, too sweet, you can accordingly reduce the amount of sugar or vinegar.

Chicken in sweet and sour sauce with apples in a slow cooker

• chicken fillet – 0.4 kg;
• sour apples (peeled) – 0.2 kg;
• tomato paste – 20 ml;
• water – 50 ml;
• honey – 20 ml;
• mustard – 20 ml;
• soy sauce – 20 ml;
• vegetable oil – 40 ml.

Cooking method:

• Rinse the chicken fillet and pat dry with a kitchen towel. Cut it into cubes about 1 cm in size.
• Mix honey, mustard, soy sauce, tomato paste and water.
• Pour the resulting marinade over the chicken pieces and leave them to marinate for an hour in a cool place.
• Wash the apples and cut out the core. Cut the apple pulp into pieces the same size as the chicken fillet.
• Pour oil into the multicooker bowl. Start the unit in frying or baking mode.
• Place the chicken in the multicooker bowl and fry it for 15 minutes, stirring occasionally.
• Turn off the multicooker. Add apple slices to chicken meat. Pour it all over with the sauce in which the chicken was marinated.
• Turn on the multicooker by selecting the stewing program. Cook the dish in this mode for 20 minutes.

Cooking Chinese chicken in a slow cooker is not difficult at all. The recipe for this dish does not include exotic ingredients. Apples, tomato paste and honey give the sauce a sweet and sour taste, and mustard makes the taste of the dish even more piquant. To make the dish more tender, the apple can be peeled first.

Chicken in sweet and sour sauce with fresh tomatoes

• chicken fillet – 0.8 kg;
• bell pepper – 0.25 kg;
• onions – 0.2 kg;
• fresh tomatoes – 0.3 kg;
• garlic – 4 cloves;
• honey – 20 ml;
• curry seasoning – 10 g;
• soy sauce – 40 ml;
• vegetable oil - how much will be needed.

Cooking method:

• Chicken fillet, washed and dried with napkins, cut into strips.
• Wash the bell pepper, cut off the stem, and remove the seeds. Cut the pepper lengthwise into 4 pieces and cut it into quarter rings.
• Wash the tomatoes. Using a sharp knife, make two cuts crosswise on each one. Boil the water. Place the tomatoes in boiling water and blanch them for 2 minutes. Using a slotted spoon, transfer the tomatoes to a saucepan of cold water. After a couple of minutes, when the tomatoes have cooled, remove them from the water and peel them. Cut off the seal around the stalk and cut the pulp into small cubes.
• Remove the skins from the onions, cut them into thin quarter rings or half rings if they are small.
• Cut the garlic into small pieces with a knife.
• Melt honey and mix it with soy sauce.
• Heat vegetable oil in a frying pan and add onion and garlic. Fry them over medium heat for 2-3 minutes, then add the chicken to the pan.
• Fry the chicken fillet pieces for 10 minutes, first over medium heat, then at less intense heat. Add the pepper and continue to fry for another 5 minutes.
• Place the tomatoes, pour in the juice that has released from them, and stir. Simmer the chicken with tomatoes for 10 minutes.
• Add soy sauce with honey, curry seasoning, stir. Continue cooking for another 10 minutes.

A side dish would not go amiss with Chinese chicken prepared according to this recipe. It could be rice or potatoes.

Chicken in sweet and sour sauce is one of the popular dishes of Chinese cuisine. It is usually served hot with a side dish. Rice is considered a traditional side dish. However, there are other options. For example, if Chinese chicken was prepared with the addition of a significant amount of vegetables, no side dish is required. Chinese chicken, prepared according to recipes adapted to the tastes of our compatriots, can be served with potatoes or pasta.