Best Spicy Vinegar Chicken Recipes

CHICKEN AND PARSNIP "FRIES" WITH SPICY VINEGAR

Steps:

• Preheat oven to 450°F with rack in middle.
• Peel parsnips and quarter lengthwise. (If large, cut lengthwise into eighths and cut out cores.) Toss with 1 tablespoon oil in a large shallow baking pan and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Roast, stirring occasionally, while preparing chicken (about 5 minutes).
• Pat chicken dry, then sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then brown skin side of chicken, about 3 minutes.
• Transfer chicken, skin side up, to pan with parsnips, reserving skillet, and roast until chicken is cooked through and parsnips are tender and caramelized, about 20 minutes.
• While chicken roasts, reheat fat in skillet with remaining tablespoon oil, then add vinegar and red-pepper flakes and boil, stirring, 30 seconds. Pour into a cup and keep warm, covered.
• Serve chicken and fries drizzled with spicy vinegar.

GARLIC CHICKEN BREASTS WITH SPICY BALSAMIC VINEGAR-SESAME SAUCE

Steps:

• Dredge chicken breasts in flour.
• Shake off excess.
• In a large skillet, heat oil over medium high heat.
• Add chicken and cook for 3 to 4 minutes.
• Add garlic.
• Flip chicken and continue cooking 3 to 4 minutes.
• Add stock, vinegar, sugar (or honey), sesame oil, salt and pepper flakes.
• Reduce heat, cover and cook until chicken is tender and sauce is reduced by at least 1/2.
• In small bowl combine water and cornstarch, stirring until smooth.
• Add to skillet and cook until sauce starts to thicken, 1 or 2 minutes.
• Remove from heat and let stand for 5 minutes before serving.
• Serve over rice.

SPICY VINEGAR CHICKEN

Steps:

• Add salt, ginger paste and garlic paste to the chicken and marinate for half an hour.
• Heat oil in a skillet. Saute onions and add the cinnamon stick.
• Add marinated chicken into the sauted onions and cooked until all the chicken pieces have turned opaque.
• Mix all the spices in a bowl and create paste by adding a little water. Add the mixture to the chicken and cook for 5 minutes.
• Add the vinegar and rest of the water to the chicken and cook for further 10 minutes.
• Finally, add the chopped coriander and cook with the lid open until gravy is thick and dry. Serve hot with Basmati Rice.