In honour of the Lunar New Year, which celebrates the year of the Fiery Rooster, why not feast on some delectable chicken dishes? We have a list of chicken recipes that we think are great for both young and old. Best part? We’ve modified these traditional dishes such that they’re a lot healthier. After all, you would want to eat them beyond the 15 days of Lunar New Year!
General Tsao’s Chicken
Confession time: This one actually isn’t a traditional Chinese dish. It’s Chinese-American, but it still embodies a lot of the different things that make up Chinese food, such as giving the chicken a sweet yet spicy kick for anyone to enjoy.
Prep Time: 25 Minutes/ Cook Time: 25 Minutes/ Total Time: 50 Minutes
Ingredients
| 6 dried whole red chillies | 1 strip orange zest |
| 1 egg | 1/2 cup honey |
| 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1/2 inch cubes | 1/4 teaspoon ground ginger |
| 1 teaspoon salt | 3 tablespoons chicken broth |
| 1 teaspoon white or raw sugar | 1 tablespoon rice vinegar |
| 1 pinch white pepper | 1/4 cup soy sauce |
| 1 cup cornstarch | 2 teaspoons sesame oil |
| 2 tablespoons vegetable oil | 2 tablespoons peanut oil |
| 3 tablespoons chopped green onion | 2 teaspoons cornstarch |
| 1 clove garlic, minced | 1/4 cup water |
Start heating up your air fryer or set your oven to 175 degrees Celcius. After that, mix the egg, chicken cubes, sugar and white pepper with some cornstarch. Once the chicken cubes are coated, drop them into the fryer and wait for about three minutes until they are browned. If you’re using the oven, remember to turn the chicken pieces on each side for 3 minutes and cook till the chicken pieces are golden brown.
While you’re waiting for the chicken to fry, you can also get to work on the vegetables. Properly heat the vegetable oil and stir fry the onion, garlic, whole chillies and orange zest. Cook and stir a minute or two until the garlic has turned golden and the chillies brighten. When that’s done you can add in your honey and also add in the ginger, chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook for 3 minutes. Now, stir in the cornstarch to thicken the sauce.
Make sure to stir it properly and boil it (until it stops looking cloudy, that’s an effect of the cornstarch) before you toss in the chicken, and then it is ready to serve.
Melissa Fann
