Best Addictive Chicken Recipes

ADDICTIVE SESAME CHICKEN

Steps:

• Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
• Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally.
• Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels.
• Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds.

ADDICTIVE CHICKEN TENDERS (ONE TASTE AND YOU'RE ADDICTED)

Steps:

• Preheat oven to 350.
• Combine all dry ingredients.
• Line a shallow pan with foil.
• Melt butter in a shallow dish.
• Dip each piece in butter then roll in seasoning mixture and place in pan.
• Bake for 20-30 minutes or until chicken is done.

ADDICTIVE CHICKEN

Steps:

• 1. First, preheat the oven to 350°F.
• 2. Then combine the grated cheese and the seasonings. Line a shallow baking pan with foil. (Do not omit this step, or you'll still be scrubbing the pan for days!).
• 3. Melt the butter in a shallow bowl or pan.
• 4. Dip each piece of chicken into the butter, and then into the seasoned cheese, coating well.
• 5. Arrange in the foil lined pan. Bake for 30-45 minutes at 350°F.
• 6. Then -- kick yourself that you didn't make a double recipe!

ADDICTIVE CHICKEN FILLETS

Steps:

• Preheat the oven to 175C fan.
• Combine all the dry ingredients.
• Line a shallow pan with foil.
• Melt the butter in a shallow dish.
• Dip each piece in butter and then coat in seasoning mix and place in pan.
• Bake for 20-30 minutes.

ADDICTIVE CHICKEN DIP

Steps:

• 1. Mix all ingredients together in a medium sized mixing bowl. Cover and refrigerate for at least 2 hours.

ADDICTIVE SESAME CHICKEN

Steps:

• 1. Combine the 2 tablespoons soy sauce, the dry sherry, dash of sesame oil, flour, 2 tablespoons cornstarch, 2 tablespoons water, baking powder, baking soda, and canola oil in a large bowl. Mix well; stir in the chicken. Cover and refrigerate for 20 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine the 1/2 cup water, chicken broth, vinegar, 1/4 cup cornstarch, sugar, 2 tablespoons soy sauce, 2 tablespoons sesame oil, red chili paste, and garlic in a small saucepan. Bring to a boil, stirring constantly. Turn heat to low and keep warm, stirring occasionally. Fry the marinated chicken in batches until cooked through and golden brown, 3 to 5 minutes. Drain on paper towels. Transfer the chicken to a large platter, top with sauce, and sprinkle with sesame seeds. Cook's Notes Tamari can be used in place of soy sauce, if you desire. For a sweeter sauce, just use 2 tablespoons of vinegar. If you like it tangy, use up to 3/4 cup!

ADDICTIVE CHICKEN

Steps:

• 1. Shake pieces of chicken in mixture of flour and powdered milk.
• 2. Mix together remaining ingredients and pour over chicken pieces which have been arranged in a 9 x 13 inch baking dish.
• 3. Bake at 325 for 2 hours. Cover with foil for the first hour. This is really wonderful. I can see why they named it addictive chicken.

DELICIOUS & ADDICTIVE INDIAN BUTTER CHICKEN

Steps:

• Chicken: Chop chicken into chunks. In a bowl, mix together chicken, healthy dollop of ginger/garlic paste, coriander powder, salt and chili powder. Coat bottom of deep pan with vegetable oil and heat medium until nice and hot. Add chicken and fry until browned. Do not overcook your chicken!! It will have time to keep cooking later on in this recipe. Remove chicken - set aside and cover. Leave the juices in the pan! Sauce (part one): Adjust flame to medium-low setting. Add your onion, chopped garlic and green chili peppers to the remaining chicken juice and sizzle for about a minute. Add 1 ½ cups water and stir - making sure everything that is stuck to bottom of pan is mixed in nicely. Add tomatoes, tomato puree, dash of salt, pinch of black pepper, dollop ginger/garlic paste, fenugreek, cashews, chili powder, cumin seed and coriander. Simmer and cover. Cook stirring sporadically until tomatoes are well done and super mushy. Remove pan from heat and let cool for a few minutes. Pour mixture into a blender and blend until smooth. Rinse your pan and return to stovetop. Sauce (part two) There will inevitably be a bit more chicken juice on the plate the chicken is now resting on. Using your hands as a strainer and without letting the chicken fall in the pan, get those remaining juices in there and add your stick of butter. Yes, a whole stick! Turn the heat to medium low and get that butter/juice mixture melted down. Add back your now-blended sauce and taste it. Add salt and a bit of water as needed. This is a sauce that is meant to be served over rice so it shouldn't be too thick Add your sugar and a couple squirts of good ol' ketchup . Stir in cream and add back chicken. Bring to a simmer and let cook for another few minutes. Remove from heat and add a few pinches of garam masala to taste. Serve over bed of basmati rice and enjoy!