Chili Chicken Wings

As I still have leftover flour mixture from the making of Chili Squids the last time, I decided to use it to deep fry some chicken wings time time round.

They taste as good as the chili squids much to my delight. A perfect accompaniment to a frosty beer!

Ingredients
4 chicken wings (separated into wings and drumlets)
2 tablespoons of soya sauce
2 teaspoons of sugar
Dash of black pepper
Flour mixture

Preparation
Marinate the chicken wings with soya sauce, sugar and black pepper for at least an hour.
Coat the marinated chicken with the flour mixture.
Deep fry the chicken wings till golden brown.
Remove from heat and drain away excess oil.
Ready to serve.

Black Pepper Chicken

I was browsing the web for dinner recipes when I came across this particular one. I happen to have all the required ingredients at home. So I decided to give it a go. I didn't follow the recipe exactly as I have a bottle of black pepper sauce at home, so I used that instead.

Visit Rasa Malaysia - Black Pepper Chicken for the recipe.

Orange Flavored Chicken

Ingredients
250g of chicken fillet
1 teaspoon of sesame oil
1/2 teaspoon of sugar
Pinch of salt and pepper
Cornflour
1/2 a large-sized orange

Preparation
Cut the chicken fillet into bite-size pieces.
Season the chicken with salt, pepper and sesame oil.
Coat the pieces with cornflour and deep fry them to a golden brown.
Set aside and drain away the excess oil.
Cut a few thin slices of orange for garnishing.
Grate some orange rind and squeeze out the juice from the remaining 1/2 an orange.
Add 1/2 a teaspoon of sugar and the grated orange rind to the orange juice diluted with 30ml of water.
Bring everything to a boil using medium low heat.
When the mixture thickens, toss in the chicken.
Ensure that every pieces are coated evenly with the sauce.
Serve hot.

* Note: More or less sugar might be required, depending on the acidity of your orange.

Steamed Chicken with Mushrooms & Black Fungus

Ingredients

8 pieces of chicken (I used drumlets and mid-joints)
2 large chinese mushrooms (soaked in water and cut into thin strips)
2 large black fungus (soaked in water and cut into thin strips)
1 small red chili (cut into strips or chopped)
1 slice of ginger (cut into thin strips)
1 tablespoon of oyster sauce
1/2 teaspoon of sugar
1 teaspoon of sesame oil
1 capful of shaoxing wine

Preparation
Marinate the chicken with oyster sauce, sugar, sesame oil and shaoxing wine for about 2 hours.
Sprinkle mushrooms, fungus, ginger and red chili on top of the marinated chicken.
Steam for 30 minutes over medium high heat.
Serve hot.

BBQ Chicken Wings

As I was cleaning out my fridge today, I found cubes of McDonald's BBQ sauce dip. Not wanting to waste the sauce dip, I made BBQ Chicken Wings out of it. Instead of using it as a sauce dip, I used it as a marinate. 

This recipe is extremely easy. Honey is not necessary in this recipe as the BBQ sauce will caramelize the wings giving it the slightly charred taste.

Ingredients
4 chicken wings (separated into drumlets and wings)
1 McDonald's BBQ sauce dip
1 tablespoon of oyster sauce
1 teaspoon of sugar
1 teaspoon of sesame oil
1/2 cap of shaoxing wine
A pinch of black pepper

Preparation
Marinate the chicken with oyster sauce, sugar, sesame oil, shaoxing wine, pepper and 1/2 of the BBQ sauce for at least 2 hours.
Place the marinated chicken wings into the toaster oven.
Brush the sides of the chicken wings that are facing up with BBQ sauce.
When the wings starts to brown, turn the the chicken wings to the other side and brush with BBQ sauce again.
Remove from oven when well-cooked and serve hot.

Curry Chicken AKA 咖哩鸡

Ingredients
8 pieces of chicken (I used drumlets and wings)
3 potatoes (peeled and halved)
3 tablespoons of coconut milk powder
2 tablespoons of curry powder
A handful of small onions (around 6 pieces, finely chopped)
1 tablespoon of blachan chili
1 stalk of lemon grass (squashed, cut into approximately 4")

Preparation
Heat up 2-3 tablespoons of oil in a pot.
Stir fry the onions followed by lemon grass, chili and curry powder till fragrant.
Toss in the chicken and mix well.
Dissolve coconut milk powder in 500ml of water.
Pour the coconut milk into the pot.
Toss in the potatoes when the coconut milk reaches a boil.
Leave to simmer for at least 30 minutes. (boil for a longer time if you prefer your potatoes to be softer)
Add salt to taste.
Serve hot.

* Remember to reheat the dish after each serving. Due to the use of coconut milk, dish will turn sour if not reheated after each stirring.

Deep Fried Shrimp Paste Chix AKA 虾酱鸡

Ingredients
4 chicken wings (separated into wings and drumlets)
1 tablespoon of fine shrimp paste sauce
A dash of black pepper
Cornflour for dusting (optional)

Preparation
Marinate the wings with shrimp paste and black pepper for at least 30 minutes.
Deep fry the wings over medium high heat till golden brown.
Ready to serve.