5 Asian-style chicken recipes so good you'll swear they were from a restaurant

These mouthwatering Asian-style chicken recipes will have the whole family begging for more

5 Asian-style chicken recipes so good you'll think they were from a restaurant

Never in the history of ever has anyone turned down a delicious Asian-chicken dish.

That's why we combed through popular recipe website, Food.com, for some of the tastiest Asian-style chicken dishes we could find!

Ranging from healthy to guilty delights, these mouthwatering dishes are sure to bring the whole family together!

Japanese Mom's chicken

INGREDIENTS:

• 8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)

• 1 cup water

• 1⁄2 cup balsamic vinegar

• 1⁄3 cup soy sauce

• 2 1⁄2 tablespoons sugar

• 1 garlic clove, peeled and bruised

• 1 small hot chili pepper, slit open, seeds removed

DIRECTIONS:

• Place all the ingredients in a saucepan over a high heat

• Bring to the boil, then reduce to a simmer for about 20 minutes

• Remove any scum that rises to the surface

• Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze

• Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over

• NOTE It's a glaze rather than a sauce, so there's not a whole lot of it

Chinese bourbon chicken

Ingredients:

• 2 lbs. boneless chicken breasts, cut into bite-size pieces

• 1 -2tablespoon olive oil

• 1 garlic clove, crushed

• 1⁄4 teaspoon ginger

• 3⁄4 teaspoon crushed red pepper flakes

• 1⁄4 cup apple juice

• 1⁄3 cup light brown sugar

• 2 tablespoons ketchup

• 1 tablespoon cider vinegar

• 1⁄2 cup water

• 1⁄3 cup soy sauce

DIRECTIONS:

• Heat oil in a large skillet

• Add chicken pieces and cook until lightly browned

• Remove chicken

• Add remaining ingredients, heating over medium Heat until well mixed and dissolved

• Add chicken and bring to a hard boil

• Reduce heat and simmer for 20 minutes

• Serve over hot rice and ENJOY

Asian Chicken Thighs

INGREDIENTS:

• 6 - 7 boneless skinless chicken thighs

• 1⁄4 cup tamari soy sauce

• 2 tablespoons brown sugar

• 2 tablespoons chicken stock

• 2 tablespoons rice wine vinegar or 2 tablespoons dry sherry

• 1⁄2 teaspoon sesame oil

• 2 garlic cloves, minced

• 1 teaspoon fresh ginger, finely grated

• 1⁄4 teaspoon red pepper flakes

• 2 teaspoons sesame seeds (optional)

• 1⁄4 cup chopped scallion

DIRECTIONS:

• Combine the soy sauce, sugar, chicken broth, vinegar, garlic, ginger, sesame oil, and red pepper flakes in a large zip lock bag. Mix until well combined. Add the chicken thighs to the marinade, seal the bag, and place in the refrigerator for up to 4 hours

• Heat a large skillet over medium/high heat and coat with cooking spray

• Once the pan is hot, add the chicken thighs, 3-4 at a time, and cook for 4-5 minutes on each side or until the chicken is cooked through. Don't move the chicken once you put it in the pan, let it get nice and brown on one side before you turn it over. Remove the chicken to a serving platter

• Pour the remaining marinade in the hot pan and cook down for about 5 minutes until slightly thickened. Strain the sauce in a sieve and pour over the chicken. Sprinkle with sesame seeds and/or the chopped scallions

• Note: Tamari is a type of soy sauce that has a richer flavor. Once you try Tamari, you won't buy any other soy sauce again!

Asian chicken salad with chow mein noodles

INGREDIENTS:

Part One: Dressing

• 2 tablespoons brown sugar

• 2 teaspoons canned mandarin juice

• 2 teaspoons soy sauce

• 3 - 4 teaspoons sesame oil

• 1⁄4 cup vegetable oil

• 3 tablespoons rice vinegar

Part Two: Salad

• 1 small romaine lettuce, torn in pieces (or use a iceberg lettuce, chopped)

• 4 cooked boneless skinless chicken breasts (shredded or chopped)

• 3 green onions, chopped

• 1⁄3 cup coarsely grated carrot

• 2 cups dry chow mein noodles (can use more or less)

• 1⁄3 cup toasted slivered almonds or 1⁄3 cup chopped peanuts

• Canned mandarin oranges (drained, reserve 2 teaspoons juice for the dressing)

Asian chicken and pasta salad

INGREDIENTS:

Part One: Dressing

• 1⁄4 cup reduced-sodium chicken broth

• 3 tablespoons reduced sodium soy sauce

• 2 tablespoons bottled Chinese hoisin sauce (essential)

• 1 tablespoon sugar

• 1 tablespoon vegetable oil

• 2 teaspoons toasted sesame oil

• 3 garlic cloves, minced

• 1 teaspoon fresh ginger, grated

• 1⁄2 teaspoon crushed red pepper flakes (optional)

• 1⁄8 teaspoon black pepper

Part Two: Salad

• 12 ounces boneless skinless chicken breasts

• 4 ounces angel hair pasta

• 3 medium nectarines or 3 medium peaches, sliced

• 2 cups baby bok choy, shredded

• 2 green onions, sliced

DIRECTIONS:

• Whisk together the dressing ingredients until very well combined

• Poach chicken breasts in barely simmering water for 12-15 minutes, covered or until no longer pink inside

• Drain and let cool slightly and cut into bite size pieces

• Cook pasta according to package directions

• Drain and toss with 3 tablespoons of dressing

• Plate up pasta on 4 plates and top with chicken, fruit, bok choy and green onions

• Drizzle with remaining dressing

For more delicious Asian-style chicken recipes, check out all of the posts on Food.com!

If you have any insights, questions or comments regarding the topic, please share them in our Comment box below. Like us on Facebook and follow us on Google+ to stay up-to-date on the latest from theAsianparent.com Philippines!

Written by

Santiago Santa Cruz

Englishasian chicken recipeschicken recipe