If you prefer spicy food over anything else, here are two excellent recipes for you. Be it a family dinner or a house party; these iconic dishes are going to be the showstopper of the night. While preparing spicy food, it is important to know how to balance the spices. Asian cuisine does brilliant experiments with the same concept. These two chicken recipes are chosen from Asian cuisine to delight every food lover’s soul. Besides the rich taste of these dishes, the bright color and irresistible aromas make them worth a try.
Spicy Food: Korean Grilled Chicken
This recipe uses the secret of Asian spices, the hot pepper paste. You can either find it in the local supermarkets or order it online. The recipe serves four people.
Onions: 2 (coarsely chopped)
Garlic cloves: 5 (minced)
Soy sauce: 1/2 cup
Gochujang (Korean hot pepper paste): 1/2 cup
Brown sugar: 2 tablespoons
Honey: 2 tablespoons
Rice vinegar: 1 teaspoon
Toasted (Asian) sesame oil: 1/4 cup
Bone-in, skin-on chicken pieces: 3 pounds
Prepare the marinade with onions, garlic, brown sugar, honey, soy sauce, gochujang, rice vinegar, and sesame oil. Place the chicken pieces in a zip plastic bag and pour the marinade in. Refrigerate overnight or at least for 4-5 hours. When the chicken is ready, prepare the grill. Now, remove the extra marinade and place the chicken over the grill. Cook for a few minutes and flip. Again, cook for another few minutes until you see grill marks all over. If you use a gas grill, reduce the gas flame to medium. If you use a charcoal grill, move the chicken to indirect heat. Cover and cook the chicken until tender. Serve with your choice of dip.
Spicy Food: Firecracker Chicken
As the main course, it tastes fantastic when served with steamed rice. Firecracker chickens are crispy chunks of boneless chicken cooked to perfection in a spicy red sauce. This recipe serves four people.
Boneless chicken: 1 1/4 pounds
Cornstarch: 1/3 cup
Eggs: 2 (beaten)
Vegetable oil: 3 tablespoons
Buffalo hot sauce: 1/3 cup
Brown sugar: 1/2 cup
Rice vinegar: 1 tablespoon
Red pepper flakes: 1/4 teaspoon
Green onions: 1/4 cup (sliced)
Salt and pepper to taste
Preheat the oven to 340 degrees. Coat a pan with cooking spray. On a plate, add the chicken pieces. Season with salt and pepper and coat the chicken pieces with cornstarch. Toss the chicken pieces well to coat them evenly. Now, beat eggs in another bowl and dip each piece of chicken into it. Then, heat oil in a pan and fry the chicken until crisp brown. This may take 4-5 minutes. Bring the chicken pieces to the sprayed pan. Take another bowl to mix together the brown sugar, buffalo sauce, red pepper flakes, and rice vinegar. Pour the sauce over the chicken and bake for 35 minutes. You need to stir the chicken once in the midway of baking. Sprinkle some fresh green onions over the top and serve with steamed rice.