Delicious asian chicken recipes - 30 recipes
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We can't wait to serve these delicious cheesy bacon cups at our next brunch!
Top rated Asian chicken recipes
Homemade style chicken curry
By cezza
Roughly chop the onion, transfer to a small food processor, and add 3 tablespoons of water - process to a slack pas...
- 1 large onion
- 6 garlic clove roughly chopped
- 50g ginger roughly chopped
- 4tbsp vegetable oil
- 2tp cumin seed
- 1tsp fennel seed
- 5cm cinnamon stick
- 1tsp chilli flakes
- 1tsp garam masala
- 1tsp turmeric
- 1tsp caster sugar
- 400g can chopped tomatos
- 8 chicken thigh boneless
- 250ml chicken stock
- 2tbsp chopped corriander
How and when to use chopsticks
Chopsticks can be tricky to use at first, but they're handier than you ever imagined! Here we answer the 5 W's and How's of chopsticks.
Al-baik Chicken
By sarajaved
Wash and drain the chicken well
- •Chicken, cut into 8 pieces 1
- •Egg beaten1
- •All-purpose flour2 tbsp
- •Corn flour2 tbsp
- •Ginger paste1 tsp
- •Garlic paste1 tbsp
- •Soya sauce1 tbsp
- •Vinegar1 tsp
- •Lemon juice1 tbsp
- •Red chili powder1 tsp
- •Cinnamon powder1 tsp
- •Paprika1 tbsp
- •Saltto taste
- •Chinese salt½ tsp
- •Black pepper powder½ tsp
- •For Coating
- •Flour½ cup
- •Salt½ tsp
- •Chili powder½ tsp
Baked Sweet And Sour Chicken
By shannon201256
You could probably trick your family into thinking you picked up some yummy Chinese food at a gourmet restaurant
- The chicken coating:
- 3-4 boneless chicken breasts
- salt + pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/4 cup canola oil
- The sweet and sour sauce:
- 3/4 cup sugar
- 4 tbs ketchup
- 1/2 cup distilled white vinegar
- 1 tbs soy sauce
- 1 tsp garlic salt
Asian Chicken Salad
By cdanyell214
Cook noodles according to package and then drain
- 1 Pack Chicken Ramen Soup
- 3 Cups Shredded Cabbage
- 2 Cups Breaded Chicken Breasts
- 1/2 Cup Shredded Carrots
- 1/2 Cup Finely Diced Green Peppers
- 1/2 Cup Chopped Onions
- 1/4 cup Thai Sweet Chili Sauce
- 1 1/2 TBSP Red Wine Vinegar
- 2 TBSP Soy Sauce
- 1/2 TSP Ginger
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sweet and sour pork
By Amelie a-vos-baguettes , blog A vos baguettes
Cut the pork into thin slices (between 5mm and 1cm thick)
- 8 oz tenderloin
- Marinade for pork:
- 2 teaspoons soy sauce (Japanese)
- 1 tsp sake
- 1 teaspoon potato starch (katakuriko)
- 2 teaspoons sesame oil
- 1 onion
- 2 bell peppers (any color you want)
- One young bamboo shoot precooked (takenoko)
- 4 fresh shiitake (if easily found)
- Half carrot
- Mixture for the final sauce:
- 4 tablespoons vinegar (I used rice vinegar)
- 2 tablespoons Japanese soy sauce
- 2 tablespoons sugar
- 1 tsp Chinese chicken broth powder (normally used to make Chinese soup)
- 2 tsp potato starch (katakuriko)
- some oil (sesame or other) for cooking
Chicken Cutlet in Indian Spices
By EasyCookin, Easy Cooking with Molly
Easy Peasy Succulent Chicken Cutlet made Indian-style
- 2 Eggs + 1Tbsp warm water – For egg wash
- 4 Tbsp Cornflour – For Dredging
- 6 Tbsp Oil – for sautéing the cutlet
- For the Chicken Mince:
- 5 Chicken Breast Fillet – OR you may take ground chicken
- 1 Tsp Ginger-garlic paste – You may use fresh or store bought as per availability
- 1 Medium Onion – Cubed
- 1 Large Boiled Potato – Peeled and cubed
- ¼ Cup Fresh Coriander Leaves
- 1 Large Green Chili – thinly chopped – Add as per taste - OPTIONAL
- Powdered Spices:
- 1 Tsp Garam Masala – Easily available in most local grocers.
- 1 Tsp Cumin Powder (Jeera)
- 1 Tsp Red Chili Powder
- ½ Tsp Pepper Powder
- 2 Tsp Salt (As per your taste)
- For Bread Coating:
- 4 Slices of Brown Bread – You may use regular bread
- 2 Tbsp of Flour – I’m using whole wheat, you may use all-purpose flour
- ½ Cup Crispy Fried Onions – Easily available in stores or can be made at home
- ¼ Cup Fresh Coriander/Parsley Leaves
- 1/2 Tsp Salt
- 1/2 Tsp Pepper
Kung Pao Chicken
By CartoCreative, CartoCreative
Marinade: Combine marinade ingredients, mix well
- 1 lb Chicken Breast (skinless, boneless halves - cut into chunks)
- Marinade:
- 1 Tbsp Rice Wine
- 1 Tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 clove Garlic (minced)
- Sauce:
- 5 Tbsp Rice Wine
- 5 Tbsp Soy Sauce
- 1 Tbsp Sesame Oil
- 1 Tbsp Cornstarch (dissolved in 2 Tbsp water)
- 2 tsp Hot Chile Paste
- 5 tsp White Vinegar (distilled)
- 10 tsp Brown Sugar
- 4 Green Onions (chopped)
- 1 clove Garlic (chopped)
- 1 Green Pepper (chopped)
- 1 Red Pepper (chopped)
- To taste Chili Pepper
- 1 (8 oz) can Water Chestnuts
- 4 oz Peanuts (chopped)
Umami salad!
By Sydney Powell
Wonderful as salad or a bigger entre!! Delicious Asian crunchy sweet and savory dish
- 1 cup dry Mr Noodles with flavour packet ( any flavour, I like chicken)
- 1/2 cup raisins
- 1/2 cup cranberries
- 1/4 cup sesame noodles
- Lg pkg baby spinach
- Sm pkg soy beans
- 2 cup -Shredded carrots, celery and daikon radish
- 1 cup diced red pepper
- SAUCE:
- 1/2 cup soya sauce
- 1/4 cup hoisin
- 1/4 cup oJ
- Seasoning packet - me noodle
- Salt
- Pepper
- Rice wine vinegar
- 1/4 cup honey
- 2 tbl spn of lime juice
- 1 tsp dry kerns mustard
- 2 tbl sp chopp garlic
- 1/4 cup sugar
- *chicken or steak optional
Asian Soy sauce Chicken
By jessmiller
Brown chicken. Set aside when cooked
- Boneless, Skinless Chicken Breast dice 3-6 breasts
- 3 pkgs of chicken top ramen
- soy sauce
- water
Cashew Chicken
By lovefree1980
Combine chicken, cornstarch and soy sauce
- 1 lb. (450 g) boneless skinless chicken breast s, cut into bite-size pieces
- 1 Tbsp. cornstarch
- 1 Tbsp. reduced-sodium soy sauce
- 1 Tbsp. oil , divided
- 2 cloves garlic , minced
- 2 tsp. minced gingerroot
- 2 green pepper s, finely chopped
- 1/4 cup Kraft Catalina Dressing
- 1/2 cup salted roasted cashew s
asian chicken recipe collections
More Asian chicken recipes
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Chinese Chicken Fingers
- 1/4 cup self-rising flour
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 cup water
- 1 lb chicken, cut into strips
-
Asian Chicken Noodle Soup
- 1 tsp oil
- 1 chicken breast
- 1 onion
- mushrooms
- carrot
- celery
- pepper
- 5 cups of water
- 3 glugs of chicken boullion
- 1 tsp garlic
- 1 tsp ginger
- 1 Tbsp lemon juice
- 1 Tbsp soy sauce
- 1 tsp sesame oil
- pinch of hot pepper flakes
- 1 package of udon noodles
- green onions
-
Classic Asian Lemon Chicken
- 2 cups rice, cooked
- 1 lb chicken, diced
- 3 tbs soy sauce
- 1/4 cup honey
- 4 packets crystallized lemon
- 1 package mixed veggie, preferably Asian veggies
-
5 Spiced Beer Can Chicken
- 1 whole (1.5 kg) Whole Chicken
- 1 tsp | 5 ml sea salt
- 3 tbsp | 45 ml fresh ginger, finely chopped
- 2 tsp | 10 ml Chinese 5 Spice
- 1 tbsp | 15 ml vegetable oil
- 1 tbsp | 15 ml sesame oil
- 1 - 355 ml can pilsner style beer
-
Basic Chicken Curry
- 2-3 tbsp cooking oil
- 1 tsp mustard seeds
- 2 crushed cloves
- 1 crushed cardamom
- 2 crushed peppercorns
- 2 medium sized red onions, sliced thin
- 1 tsbp finely chopped ginger
- 2 tbsp finely chopped garlic
- 3 serrano peppers, sliced in half
- handful curry leaves
- 1-2 tbsp red chili powder(cayenne pepper)
- 3 tbsp coriander powder
- 1 tsp cumin
- ¼ tsp turmeric
- 1 tomato, diced
- ¼ cup unsweetened, frozen coconut slices, thawed at room temperature (optional)
- 1 lb skinned, bone-in whole chicken, cut into 2 " pieces
- ½ to 1 cup water
- ¼ tsp garam masala
- 2-3 sprigs cilantro
-
Low Fat Baked General Tso Chicken
- 2 -3 pounds boneless chicken thighs or breasts, cut in strips
- 1 egg + 2 tbsp water whisked together to make an egg wash
- Combine
- 1 cup flour
- ½ tsp black pepper
- ¼ tsp cayenne pepper
- 3 tbsp ground ginger
- 2 tsp salt
- In a small bowl, mix together
- 4 tbsp soya sauce
- 4 tbsp rice wine vinegar (white wine vinegar is fine in a pinch)
- ¼ cup water
- 2 tbsp toasted sesame seed oil
- 2 tbsp hot chilli paste or sauce (use more or less to taste if you don’t like it very hot)
- ½ tsp salt
- 2 tsp corn starch
- 3 cloves minced garlic
- 3 tbsp freshly grated ginger
- 1 cup sugar
- ¼ cup water
-
Beef with Onions and Star Anise
- 1 lb beef steak
- 1 red onion
- 4 star anise
- 1 tsp cornflour
- 1 tbsp soy sauce
- 1 tsp Chinese wine (optional)
- 1 tsp grated ginger
- 1/4 cup chicken broth
- 1 tbsp sunflower oil
- pepper
-
Orange Chicken
- 1 cup orange juice
- 1 tbs orange zest (about 2 oranges)
- 2 tbs soy sauce
- ginger to taste
- 3 cloves (1 1/2 tsp) garlic
- 1 tbs brown sugar
- 2 chicken breasts
- 2 tbs cornstarch
-
Tandoori chicken, carrot mousse...
- For citrus confit:
- ½ lime
- ½ orange
- 1/8 grapefruit
- 1 cup sugar
- 1 cup water
- 12 oz carrots
- 7 tbsp butter
- salt
- Espelette pepper
- For the chicken:
- 12 oz chicken breasts without skin
- 1 1/2 tbsp of Tandoori
- 1 1/2 tbsp rice flour
- Salt Espelette
- 6 tbsp of duck fat
- finish:
- 2 spring onions (or scallions)
- 2 sprigs fresh cilantro
-
Asian Chicken Salad
- 1 pkg vegan soy chik'n, chopped
- 1 carrot, shredded
- 4 cups mixed greens
- 1 cup chow mein noodles
- 1 apple, sliced
- 1 cup cashews
- DRESSING
- 2 tbsp peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 1 tbsp sesame oil
- 2 tsp sugar
- 1/2 tsp garlic powder
-
Indian Chicken Curry
- 3 Medium Chicken Breasts – Cut into bite size pieces (You can use any piece of chicken with or without bones.)
- 1½ Cup Chopped Onion
- 1 Cup Chopped Tomato – I’m using fresh tomato, if using frozen or canned, then reduce the quantity to ½ cup
- 1 Tsp Ginger+Garlic Paste
- ½ Cup water
- 4 Tbsp Olive Oil – You can use vegetable or canola oil as well.
- 1 Tbsp Chopped Jalapeno – OPTIONAL (For Decoration)
- 1 Tbsp Fried Onion – OPTIONAL (For Decoration)
- Seasoning or Spices
- 2 Bay Leaves
- ½ Tsp Whole Pepper
- 3 Whole Green Cardamom (Choti Elaichi)
- ½ Stick Cinnamon(Dalchini)
- 1 Tsp Turmeric Powder(Haldi)
- 2 Tbsp Coriander Powder ( Dhania)
- 1 Tbsp Cumin Powder (Jeera)
- ½ Tsp Garam Masala Powder – You can get it easily at any Indian grocery store
- 1 Tsp Red Chili Powder
- 2 Tsp Salt (As per your taste)
-
Asian Chicken Lettuce Wraps
- 8 oz skinless, boneless chicken thighs, ground
- 1/4 cup water chestnuts, chopped fine
- 1/4 cup dried shiitake mushrooms
- 1 tbsp soy sauce (I used reduced sodium)
- 1/4 tsp dark soy sauce
- 1/2 tsp oyster sauce
- 1 1/2 tsp sesame oil
- 1 tbsp rice wine or dry sherry
- 1 2 tsp sugar
- freshly ground white pepper, to taste
- 2 cloves garlic, finely chopped
- 6 iceberg lettuce leaves, rinsed (careful not to break)
- 2 tbsp diced scallions
- For the Spicy Hoisin Dipping Sauces:
- 4 tbsp hoisin sauce
- 1/2 tsp chili sauce, I used Sriracha
- 1 tbsp warm water
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