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Cook chicken in oil uncovered about 15 minutes. Turn chicken; cook uncovered about 15 min. longer or until golden brown on all sides and juice of chicken is clear when thickest piece is cut to bone(170 degrees F for breasts; 180 degrees F for thighs and legs)

From the Lee Kum Kee mailing list. This is a wonderful, quick, one dish meal. Substitute/Add shrimp for variety. I tried it with a teaspoon of (Lee Kum Kee) Chili-garlic sauce and I will add more next time. YMMV

Method for "Hot and Spicy Chicken Fried Rice" On a heated wok, add 1 tablespoon of oil. Cook egg and set aside. Add remaining 2 tablespoons of oil, stir-fry chicken, cabbage, carrots and peas for 2 minutes. Add rice, Soy Sauce and Chili Garlic Sauce. Cook until heated through. Toss in

1. Mix corn flour, all purpose flour, egg, ginger garlic paste, chili powder and salt to thick batter. Add water if required. 2. Add chicken pieces to the batter and marinate for an hour. 3. Deep fry the marinated chicken pieces till they turn golden. 4. Heat 4 tsp. oil in a sauce pan and add slit

=== FOR THE STUFFING === 6 oz Hot sausage meat 3 Papads (spicy Indian bean -wafers) 1 lg Egg 1/4 c Dry bread crumbs 1 pn Grated nutmeg Salt; to taste Freshly-ground black pepper; - to taste === FOR THE FRIED CHICKEN -=== 6 Chicken thighs; boned Flour; for dredging, seasoned with salt and -pepper

Combine soy sauce, sesame oil, garlic, salt, and pepper in bowl. Stir in chicken pieces; marinate for 30 minutes at room temperature (or for several hours in refrigerator.) Mix cornstarch and egg in a bowl. Coat chicken pieces with the mixture. Heat oil in a deep skillet to 370 degrees. Fry chicken
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fried Hot Spicy Chicken Recipes