1. Sha Cha Chicken
Ingredients:
* 1 lb (450 g) boneless, skinless chicken drumsticks or thighs
* 2 tbsp Sha Cha sauce
* 1 tbsp light soy sauce
* 1 tbsp cornstarch
* ½ tsp sugar
* ¼ tsp salt
* 6 slices fresh ginger
* 8 cloves garlic, halved
* 2 stalks scallions (spring onions)
Method:
1. Cut chicken into bite-size pieces.
2. Add chicken to a bowl with:
* Sha Cha sauce
* Soy sauce
* Cornstarch
* Sugar
* Salt
3. Mix well and marinate for 20–30 minutes.
4. Heat 2 tbsp oil in a wok or pan.
5. Add ginger slices and garlic. Fry until fragrant.
6. Add marinated chicken.
7. Stir-fry on medium-high heat for 6–8 minutes until cooked.
8. Add scallions and stir for another minute.
9. Adjust seasoning if needed.
10. Serve hot with steamed rice or noodles.
2. Chinese Salt and Pepper Chicken Wings
Ingredients:
* 400 g chicken wings
* 1 tsp salt
* 1 tsp black pepper
* ½ tsp baking soda
* 1 tsp garlic paste
* 2–3 garlic cloves, chopped
* 2–3 red/green chilies, chopped
Method:
1. Wash wings and pat completely dry.
2. In a bowl mix:
* Salt
* Black pepper
* Baking soda
* Garlic paste
3. Coat chicken wings with seasoning.
4. Rest for 30 minutes.
5. Heat oil for frying.
6. Fry wings at 170–180°C for 8–10 minutes until golden crispy.
7. Remove and drain extra oil.
8. In another pan add little oil.
9. Fry chopped garlic and chilies for 30 seconds.
10. Add fried wings and toss well.
11. Sprinkle extra salt and pepper if desired.
12. Serve crispy and hot.
3. Soy Sauce Chicken
Ingredients:
* 4 bone-in, skin-on chicken thighs
* ½ cup low-sodium soy sauce
* ½ cup water
* 3 tbsp brown sugar (or honey)
* 2 tbsp rice vinegar
* 1 tbsp sesame oil
* 4 cloves garlic, smashed
* 1-inch fresh ginger piece
Method:
1. In a pot combine:
* Soy sauce
* Water
* Brown sugar/honey
* Rice vinegar
* Sesame oil
* Garlic
* Ginger
2. Bring sauce to a gentle boil.
3. Add chicken thighs skin side down.
4. Cover and cook on low flame for 20 minutes.
5. Turn chicken pieces.
6. Continue cooking another 15–20 minutes until tender.
7. Remove chicken.
8. Boil remaining sauce for a few minutes until slightly thick.
9. Brush sauce over chicken.
10. Slice and serve with rice.
4. Chinese Five Spice Chicken
Ingredients:
* 1.8 kg whole free-range chicken
* 2 tsp salt
* ¾ tsp five-spice powder
* ¼ tsp garlic powder
* ¼ tsp ground white pepper
* 1 tsp dark soy sauce
Method:
1. Clean chicken and dry well with paper towel.
2. Mix together:
* Salt
* Five-spice powder
* Garlic powder
* White pepper
* Dark soy sauce
3. Rub seasoning all over chicken and inside cavity.
4. Marinate for 4 hours or overnight in refrigerator.
5. Remove chicken 30 minutes before cooking.
6. Preheat oven to 190°C / 375°F.
7. Place chicken on roasting tray.
8. Roast for 60–80 minutes depending on size.
9. Brush with juices halfway through cooking.
10. Rest chicken for 10 minutes before cutting.
11. Serve with rice or vegetables.
5. Chinese Roasted Chicken
Ingredients:
* 4 lb (1.8 kg) whole chicken
* ½ tsp five-spice powder
* 1 tbsp whole black peppercorns, crushed
* 1 tbsp minced garlic
* 2 tbsp vegetable or canola oil
* 2 tsp kosher salt
* 1 garlic bulb, halved
Method:
1. Pat whole chicken dry.
2. Mix:
* Five-spice powder
* Crushed black pepper
* Minced garlic
* Oil
* Kosher salt
3. Rub mixture over entire chicken.
4. Put halved garlic bulb inside chicken cavity.
5. Marinate uncovered in refrigerator for 6 hours or overnight for crispy skin.
6. Preheat oven to 200°C / 400°F.
7. Roast chicken for 15 minutes.
8. Reduce heat to 180°C / 350°F.
9. Continue roasting 50–60 minutes until cooked.
10. Rest chicken for 10–15 minutes.
11. Cut and serve.
Chef Tip: For extra crispy Chinese-style chicken skin, dry the chicken very well before seasoning and refrigerate uncovered overnight.
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