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160K views · 3.3K reactions | Stumbling on my words but this recipe is still a hit 😜 ➡️ Recipe: Sesame Chicken Serves 4-5 * 2 lbs chicken thigh, boneless and skinless, cut into 1 inch cubes * 2 tbsp toasted sesame seeds * 1 1/2 tbsp sesame oil * 4 cups frying oil, peanut or canola oil Batter— * 3/4 cup water * 1/2 cup all-purpose flour * 1/3 cup cornstarch * 1 tbsp baking powder * 1 tsp kosher salt * 1 tsp garlic powder Sauce— * 3 tbsp rice vinegar * 2 1/2 tbsp soy sauce * 2 tbsp honey * 2 tbsp ketchup * 2 tbsp shaoxing wine * Optional: 1/2 tbsp chili flakes or to taste 1. In a large bowl, combine water, AP flour, cornstarch, baking powder, kosher salt, garlic powder along with the chicken. Mix well until everything is combined and the batter is smooth. The consistency should be a very watery pancake batter. Set aside and marinate for at least 2 hours. This can also be stored in the fridge overnight before frying. 2. To make the sauce combine rice vinegar, soy sauce, honey, ketchup, shaoxing wine and chili flakes (if wanted otherwise omit). Mix well and set aside. 3. Preheat a wok or large pot with frying oil to 350F. Once oil is ready, mix the batter again to ensure the batter coats the chicken well. Fry chicken in small batches to ensure there is no overcrowding. Cook for 5-6 minutes or until the chicken is a deep golden brown and cooked through. Strain and work on the next batches until all the chicken is cooked through. Set aside. 4. In a large pan or wok, bring the sauce to a simmer. Simmer on medium low heat for 3-4 mins to reduce the sauce. Should reduce by almost 1/4. Sauce should be sticky and glossy. 5. Add sesame oil in the sauce and mix well. Add all of the fried chicken and toss in the sauce until evenly coated. 6. Sprinkle sesame seeds on top of the chicken then toss one last time. Serve with rice and enjoy! #sesamechicken #chicken #recipe #easyrecipe #recipes #chinesefood #foodshare #takeout #foodstagram | Chef stephvnie tea | Facebook

The Recipe - Quick and easy cashew chicken 😍 Ingredients- ▢ 1 ½ pounds boneless skinless chicken breasts ▢ salt and pepper to taste ▢ ¼ cup cornstarch ▢ 2 tablespoons vegetable oil ▢ ¼ cup soy sauce or low-sodium ▢ ½ cup chicken broth ▢ 3 cloves minced garlic ▢ 1 tablespoon brown sugar ▢ 1 tablespoon Hoisin sauce ▢ 1 teaspoon sesame oil ▢ 1 cup whole unsalted cashews | Facebook

64K views · 1.2K reactions | This is made with the same batter as my dad’s orange chicken but because he didn’t serve it at his restaurants, this is my version of general tso’s with a good ole Papa Tea twist! ➡️ | This is made with the same batter as my dad’s orange chicken but because he didn’t serve it at his restaurants, this is my version of general tso’s with... | By Chef | Requested General So's Chicken. Let's make it. Cut chicken thigh into bite sized pieces. Season it with salt, garlic powder, white pepper, baking powder, all-purpose flour, cornstarch, and water. Mix it up well and let it marinate for 15 minutes. Now let's make the sauce with soy sauce, poison sauce, rice vinegar, a little wine, sugar, and yes it's a necessity. Grate in some garlic like a lot of garlic. And some ginger. Oh and a little water. Whisk it all together and give it a taste test. Now let's go fry up that chicken. Make sure your oil is hot and then fry the chicken in small batches. And you know we're going to do a double fry. Last batch is done. Now let's do a quick double fry. Now that the chicken is nice and golden, take it out. Leave a little oil in the wok and add in dried chili peppers. You can use whole or crushed red pepper flakes. Start off with the chili's first to draw up the spice and then pour in the sauce. Bring it to a boil and add a cornstarch slurry. The sauce will thicken up. And now you want to add in the chicken. Toss it until everything's coated. And if you want you can top it with some toasted sesame seeds and some green onions. It looks perfect. I mean let's give her a moment. I wish you guys smell this. And it's spicy.

187K views · 2.4K reactions | This homemade Honey Garlic Chicken is perfect to serve over rice or steamed vegetables. RECIPE: https://natashaskitchen.com/honey-garlic-chicken/ #garlicchicken #honeygarlicchicken #orangechicken | NatashasKitchen.com | Facebook

136K views · 3.8K reactions | “Made To Order” ep. 3: COPYCAT PANDA EXPRESS ORANGE CHICKEN (GF, Refined Sugar-Free)✨this better-for-you orange chicken is a must-make!! A bit tangy, subtly sweet, and full of flavor—it’s sure to satisfy your fast food cravings. Let me know in the comments what recipe you want to see next! Ingredients: For the Chicken: 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces 1 egg or 3 tablespoons olive oil 2 tbsp coconut aminos 2/3 cup arrowroot starch 1/3 cup coconut flour 1/2 tsp kosher salt 1/2 tsp black pepper 3-4 tbsp avocado oil For the Orange Sauce: 1/2 cup fresh orange juice (from 2-3 large navel oranges) 1 tbsp orange zest (from 2-3 large navel oranges) 2 tbsp coconut aminos 2 tbsp rice vinegar 2 tbsp pure maple syrup 1 tsp grated fresh ginger 2 cloves garlic, minced or grated 1/2 tsp red pepper flakes (optional) 1 ½ tsp arrowroot starch + 1 tbsp water For serving: cooked rice, sliced green onions, sesame seeds Instructions: Prepare the Chicken: In a bowl, whisk together the egg or olive oil and coconut aminos. Add the chicken pieces and toss to coat. In a separate shallow bowl, mix the arrowroot starch, coconut flour, salt, and pepper. Remove the chicken from the egg mixture, letting excess drip off, then dredge in the flour mixture until well coated. Cook the Chicken: Heat the avocado oil in a large skillet over medium-high heat. Add the coated chicken pieces in a single layer (cook in batches if needed). Pan-fry for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a plate lined with paper towels. Make the Orange Sauce: In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, maple syrup, ginger, garlic, and red pepper flakes. In a separate bowl, mix the arrowroot starch with water to make a slurry. Pour the sauce mixture into the same pan used for the chicken. Heat over medium heat until it starts to simmer. Stir in the arrowroot slurry and continue cooking for 1–2 minutes, until the sauce thickens slightly. Coat the Chicken & Serve: Return the chicken to the pan, tossing to coat in the sauce. Serve immediately, garnished with green onions and sesame seeds. | olivia.adriance | Facebook

488K views · 6.4K reactions | Crispy Honey Chicken: Better Than Takeout! #honeychicken #chickenrecipe #crispy #chinesefood #chineserecipe Written Recipe: https://cicili.tv/crispy-honey-chicken-recipe/ ‎ Serves: 2 Prep time: 20 minutes Cook time: 15 minutes For the chicken: 1 ½ pound chicken breast, cut into 1-inch cubes 1 egg white Pinch of salt Pinch of white pepper 1 tablespoon cornstarch 3 tablespoons water 6 cups extra light olive oil, for frying For the sauce: 2 tablespoons soy sauce 1 tablespoon oyster sauce 1 tablespoon rice vinegar 3 tablespoons honey Pinch of salt Pinch of white pepper 1 cup chicken stock 1 tablespoon cornstarch 3 tablespoons water For the batter: 1 cup cornstarch 1/2 cup all-purpose flour 1/2 teaspoon baking soda ¼ teaspoon baking powder Pinch of salt 1 egg 3/4 cup water For the garnish: 1/2 tablespoon scallions 1/2 teaspoon toasted sesame | CiCi Li | Facebook

106K views · 1.6K reactions | Orange Chicken | This orange chicken recipe is sticky, sweet, and delicious. It tastes similar to the orange chicken from a popular Chinese restaurant in the mall! It's... | By All | Facebook

138K views · 5.6K reactions | FOLLOW @kalejunkie for more recipes like my 30-MIN SAUCY CHICKEN NOODLES!✨ ie one of the best dinners I’ve made in so long. You guys are going to LOVE it. Makes 4-6 servings 14 oz rice noodles (stir fry or pad thai noodles) 1 tb olive oil 1 lb boneless skinless chicken thighs, cut into bite size pieces 2 tb low sodium soy sauce 1 cup bean sprouts 1 red bell pepper, seed removed and sliced thin 1 cup shredded carrots 3 cloves garlic, mashed 2 eggs 1 cup green onions, sliced thin (this is ~1 bunch) ½ cup cilantro 1 lime, juiced 1/2 tsp red pepper flakes SAUCE 1/2 cup low sodium soy sauce or tamari 2 tb toasted sesame oil 3 tb fish sauce 1/3 cup coconut sugar 3 tb rice vinegar 1/4 cup creamy natural peanut butter 1 tsp ground ginger GARNISH 1/3 cup chopped peanuts 1 lime, juiced and drizzled on top Cook noodles according to package instructions. Drain and set aside. Heat the olive oil in a large pan over medium heat, and once hot, add the chicken pieces and soy sauce. Cook for about 7-8 minutes, until browned on all sides and almost cooked through. Transfer the chicken from the pan to a plate, leaving the oil and juices from the chicken. Add the bean sprouts, bell pepper, carrots and garlic. Cook until the veggies have softened, about 4 minutes. While those are cooking, make the sauce. Add all sauce ingredients to a blender and blend until smooth and set aside. Once the veggies are done, push them to the side of the pan. Crack both eggs in the pan and scramble them. Combine with the veggies. Add the chicken, drained noodles, green onions, cilantro, lime, pepper flakes, and sauce to the pan. Toss to combine. Plate and top with additional cilantro, chopped peanuts, and a squeeze of lime. Enjoy! | Kalejunkie | Facebook

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246K views · 44K reactions | Crispy sweet & sour fish. This recipe is too good and easy to make! #yumyum #wok #chinesefood | DIMSIMLIM | Facebook