Crispy Chicken Wontons Recipe

Ingredients

• 3 cups finely chopped cooked chicken
• 1/2 cup shredded carrots
• 1/4 cup finely chopped water chestnuts
• 2 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon soy sauce
• 1/2 to 1 teaspoon ground ginger
• 1 package (16 ounce) wonton wrappers
• 2 tablespoons butter, melted
• 1 tablespoon canola oil
• Plum or sweet-and-sour sauce

Directions

• In a large bowl, combine the chicken, carrots and water chestnuts. In a small bowl, combine the cornstarch, water, soy sauce and ginger until smooth. Add to chicken mixture; toss to coat.
• Position a wonton wrapper with one point toward you. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Place 1 teaspoon of filling in the center of wrapper. Fold bottom corner over filling; fold sides toward center over filling. Roll toward the remaining point. Moisten top corner with water; press to seal. Repeat with remaining wrappers and filling.
• Place on greased baking sheets. Combine butter and oil; brush over wontons. Bake at 375° for 10-12 minutes or until golden brown. Serve with plum or sweet-sour sauce. Yield: about 4 dozen.

Nutritional Facts1 serving (3 each) equals 157 calories, 5 g fat (2 g saturated fat), 30 mg cholesterol, 258 mg sodium, 17 g carbohydrate, 1 g fiber, 11 g protein.

Easy Chicken Wontons

Ingredients:

Serves: 12

• 1 pack wonton wrappers
• 450g (1 lb) shredded, cooked chicken

Preparation method

Prep: 5 mins | Cook: 15 mins 

1. Preheat oven to 175 C / Gas mark 4

2.

Place small amount of shredded chicken lengthwise  along each wonton wrapper; roll up and  seal by dampening edge of wrapper with a finger dipped in water. When you run out of chicken meat, place rolled wontons in a lightly greased 23x33cm (9x13 in) baking dish. Bake in preheated oven for 15 to 20 minutes, or until crisp.

Chicken and Tomato Pasta

Ingredients:

1 tablespoon vegetable oil

• 450g skinless chicken breast fillets, 
• cubed 1 small onion, 
• diced 1/2 green pepper, 
• diced 150g sliced fresh mushrooms 1 clove garlic, 
• crushed 800g passata,
• 2 tablespoons chopped fresh parsley
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons Italian herb seasoning
• 1 teaspoon dried basil
• 225g egg noodles
• 40g grated Parmesan cheese

Preparation method:

Prep: 30 mins | Cook: 40 mins                                                                                 1.Heat the oil in a large frying pan over medium heat and cook and stir the chicken, onion, green pepper, mushrooms and garlic until the chicken is no longer pink inside, 10 to 15 minutes. Stir in the passata, parsley, salt, pepper, Italian herb seasoning and basil, bring the mixture to the boil and reduce heat. Cover the frying pan and simmer for 30 minutes.

2.

While the chicken mixture is simmering, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles and return to the boil. Cook the noodles uncovered, stirring occasionally, until cooked through but still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.

3.

Serve over the hot cooked noodles. Sprinkle with Parmesan cheese before serving.

Freezing Tips:

Prepare the ingredients as indicated in Step 1. Add remaining ingredients, except Parmesan and noodles. Simmer 5 minutes. Transfer sauce to an oven safe dish and freeze. To serve, thaw dish and bake at 180 C / Gas 4 for 35 minutes. Cook noodles according to Step 2. Serve chicken over hot noodles and top with Parmesan.

Chicken Lollipop ...........

                                                                  

                                                                                                   Ingredients:                                                                                       

• 10 pieces chicken wings                 
• 1 1/2 cup panko bread crumbs
• 2 pieces raw eggs
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups cooking oil

   
   Cooking Procedure

1. Divide the chicken wing into 3 parts by slicing through the joints. Set aside the wingtip for other possible uses.
2. Shape the wing to look like a lollipop. You should have two parts of the chicken wing by now: the one with a single bone and the one with two bones. Start by selecting the part with one bone.
3. Separate the meat from the bone by sliding a sharp knife around the tip of the bone where meat is still connected (do not cut through the bone).
4. Place the wing vertically on top of a flat surface while holding the part where the knife passed.
5. Gently push downward while gripping the bone with your thumb and index finger until the meat slides down.
6. Arrange the meat by inverting the inner part until a lollipop shape is formed. Note: Do the same procedure for the part with two bones. However, you need to first detach the smaller bone before commencing.
7. Season the chicken lollipops with salt and pepper and let it stand for at least 15 minutes.
8. Crack the eggs and transfer to a bowl then whisk.
9. Gradually add-in the all-purpose flour while whisking until a batter is formed.
10. Dip the chicken lollipop on the batter then to the Panko breadcrumbs.
11. Heat oil in a cooking pot then deep-fry the chicken lollipop under medium heat until the color of the outer part turns medium brown (about 8 to 10 minutes).
12. Remove the fried chicken lollipop from the cooking pot and transfer to a dish with paper towel. Let it stand until excess oil is absorbed by the paper towel.
13. Serve with your favorite dip. Share and enjoy!

Chinese Chicken Manchurian

Ingredients:

1 lb chicken meat, cut into 1inch square pieces
1 1/2 tablespoons cornflour
1 beaten egg
1 1/2 tablespoons all-purpose flour
salt
ground black pepper
2 tablespoons cooking oil
2 tablespoons crushed ginger
2 tablespoons crushed garlic
2 tablespoons crushed green chili peppers
2 tablespoons chopped cilantro
1 cup chicken stock
1 tablespoon soya sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon sugar
1/4 teaspoon ajinomoto
2 tablespoons cornflour, dissolved in
1/4 cup water

Directions:

1.Mix corn flour, flour, salt and pepper with the beaten egg to make the batter.
2.Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside.
3.For the Manchurian sauce, heat oil in a pan. Lightly fry garlic and ginger till they just change color.
4.Add green chilies and cilantro leaves. Fry for a minute.
5.Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes.
6.Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.

Chicken Shashlik

 Ingredients:             

 Chicken 1 ½ kg
 Capsicum cubes (3 colors) 2
 Onion cubes 2
 Tomato 2
 Lemon juice ¼ cup
 Salt ½ tsp
 Black pepper 1tsp
 Hot chili souce 
 Soya sauce 1 tbsp
 Oil to fry
 Sauce with Shashlik:
 White vinegar 1 cup
 Sugar 1/3 cup
 Ketchup 4 tbsp
 Hot chili sauce 3 tbsp
 Garlic ½ tsp
 Black pepper 1 tsp
 Worcestershire sauce 1 tbsp
 Salt ¼ tsp

Preparation:

1. Combine chicken, black pepper, and soya sauce, and hot sauce, lemon juice, salt to marinate the chicken
2. Take the shashlik sticks and screw the chicken, capsicum, onion, tomato.
3. Heat 2-3 tbsp oil in a pan and sauthe’ garlic.
4. Cook the chicken sticks in the pan. Add oil if required.
5. When ready, takeout in a separate dish.
6. To make sauce, in bowl combine ketchup, vinegar, Worcestershire sauce,chili souce ,Black pepper, sugar, garlic.
7. Pour the mixture in the pan in which chicken was cooked and simmer.
8. If the sauce is not as thick as required then add corn flour to make it thick.
9. Boil the sauce and then pour in some steel jug with broad mouth to dip the chicken sticks.
10. Set egg fried ricein a platter and at sides place dipped chicken sticks
11. In a separate bowl serve the remaining sauce.
12. Chicken Shashlik is ready

Easy Fried Chicken

Ingredients:

• 1 chicken(about 3 pounds),cut into 8 pieces
• 1 1/2  teaspoons  salt
• 1 1/2  cups  flour
• 1  teaspoon  freshly ground black pepper
• 1/2  teaspoon  cayenne pepper
• 1  cup  buttermilk
• vegetable oil

Directions: 

1.Pat the chicken dry. Combine the salt, flour, black pepper, and cayenne in a large, shallow bowl. Dredge the chicken in the flour mixture, shaking off the excess. Set aside for about 15 minutes. Pour the buttermilk into a second shallow bowl. Dip the chicken in the buttermilk, then again in the flour mixture.

2.In a heavy-bottomed Dutch oven (preferably cast iron), heat about 4 inches of vegetable oil over medium heat until the temperature registers 360° F on a deep-fry thermometer.

3.Carefully place the chicken in the oil, using tongs. (Add the pieces slowly, so that the temperature does not drop, and work in batches to avoid overcrowding.) Fry the chicken until golden brown, turning once, 10 to 20 minutes, depending on the size of the pieces. Check for doneness by piercing the meat; the juices should run clear.

4.Drain the chicken on paper towels set on a wire rack. If desired, the cooked chicken can be kept warm in an oven set on low.