Here are the recipes😋 **Chilli Chicken Recipe*\* Ingredients 1. Chicken and marinade 500 g boneless chicken thighs, cut into 1.5-inch pieces 1 egg white 1/2 tsp black pepper 1/2 tsp salt, or to taste 1/2 tsp baking powder 1 tsp soy sauce 1 tsp oil 5 tbsp cornflour (cornstarch) 2. Sauce 2 tbsp regular soy sauce 1 tbsp dark soy sauce 1 tbsp vinegar 3 tsp tomato ketchup 2 tbsp water 1/2 tsp sugar/honey , optional 1–2 tsp chilli sauce, optional, for extra heat 3. Vegetables and aromatics 60 g onion, cut into petals 40 g capsicum, diced or cut into squares 15 g green chilli, chopped 20 g garlic, minced 15 g ginger, minced 3/4 tbsp cornflour mixed with 150 ml water, for the slurry Oil for deep-frying Sesame seeds, optional, for garnish Instructions 1. Marinate the chicken Mix the chicken with egg white, salt, black pepper, baking powder, corn flour,soy sauce and oil. Marinate for 30 minutes. 2.frying Fry the chicken pieces in hot oil over medium heat until nearly cooked, about 8-10 minutes depending on their size. Ensure the chicken is cooked through to 74°C (165°F). 3. Prepare the sauce Combine the regular soy sauce, dark soy sauce, vinegar, ketchup, water and optional sugar and chilli sauce in a bowl. Mix well. 4. Stir-fry the vegetables Heat the sesame oil in a wok. Add the garlic, ginger and green chilli; stir-fry for about 30 seconds. Add the onion petals and capsicum and stir-fry over high heat for 1–2 minutes, keeping them slightly crunchy. 5. Make the glossy sauce Pour the prepared sauce into the wok and bring it to a simmer. Stir the cornflour slurry again, then add it gradually until the sauce becomes thick and glossy. You may not need all the slurry. 6. Toss and serve Add the fried chicken and toss over high heat for 30–60 seconds until every piece is coated in the sauce. Garnish with sesame seeds if desired and serve immediately. *Fried Chicken Recipe Ingredients 1. For the Marinade Medium-sized chicken pieces, with deep cuts Buttermilk(milk+vinegar), enough to fully cover the chicken 1 tbsp red chilli powder Salt to taste 1 tbsp red chilli sauce 1½ tsp garlic paste or garlic powder 1 tbsp oregano 1 tbsp paprika 2. For the Coating 500 gm all-purpose flour (maida) Slightly less than 200gm cornflour (cornstarch), as needed 1 tbsp chicken powder OR 2 chicken stock cubes, crushed 2 tbsp paprika 1 tbsp baking powder 2 tbsp oregano 2 tbsp red chilli powder 1 tbsp black pepper Method 1. Prepare the chicken If using frozen chicken, thaw it completely in the refrigerator. Pat it dry and make deep cuts in the pieces so the marinade can penetrate. 2. Marinate Add the milk, red chilli powder, salt, soy sauce, garlic, oregano and paprika. Mix thoroughly, ensuring the chicken is coated. Cover and refrigerate overnight for the best flavour. 3. Prepare the coating In a large bowl, combine the all-purpose flour, cornflour, chicken powder or crushed stock cubes, paprika, baking powder, oregano, red chilli powder and black pepper. Mix well. 4. Coat the chicken Remove each chicken piece from the marinade, allowing excess liquid to drip off. Coat thoroughly in the flour mixture, pressing the flour onto the chicken. For an extra-crispy, flaky coating, dip the floured chicken briefly back into the marinade and coat it in the flour mixture a second time. 5. Fry Heat enough oil in a deep pan to submerge the chicken pieces. Carefully add the coated chicken without overcrowding the pan. Fry over medium to medium-low heat, adjusting as needed to prevent the coating from browning too quickly. Cook until the coating is golden and crisp and the chicken reaches an internal temperature of 74°C (165°F). Cooking time will vary depending on the size and bone-in or boneless cut of the chicken. 6. Drain and serve Remove the chicken and place it on a wire rack to drain excess oil. Let it rest briefly before serving. Enjoy your crispy, spicy fried chicken! ❤️🔥 **Chilli Garlic Noodles Recipe Ingredients (serves 2) 200 g noodles 1 tbsp oil 1 tbsp finely chopped garlic 1–2 green chillies, finely chopped 1 small onion, thinly sliced ½ cup capsicum, thinly sliced 1 tbsp soy sauce 1 tbsp red chilli sauce 1 tbsp tomato ketchup 1 tsp vinegar ½ tsp black pepper Salt to taste ½ tsp sugar (optional) 1–2 tbsp spring onions, chopped (optional) Method Boil the noodles according to the package instructions. Drain, rinse briefly with cold water and toss with a little oil to prevent sticking. Heat oil in a wok or pan over high heat. Add the chopped garlic and green chillies and sauté until fragrant. Add the onion and capsicum. Stir-fry for 1–2 minutes, keeping the vegetables slightly crunchy. Add soy sauce, chilli sauce, ketchup, vinegar, black pepper and optional sugar. Mix well. Add the boiled noodles and toss over high heat until evenly coated with the sauce. Taste and adjust salt if needed. Garnish with spring onions if desired and serve hot.   submitted by   /u/almafeliz15 [link]   [comments]