Tasty Chinese Ways with Chicken...

Chicken needn't be boring! There's never enough ways to cook chicken, and in Chinese cuisine, it is ultra delicious and versatile! I've got three family favourites from classic Kung Pao chicken, fun chicken in lettuce wraps and timeless sweet and sour chicken. From my dinner table to yours....

Kung Pao Chicken is a famous Szechuan dish named after a Ch'ing dynasty (1644 - 1911) Szechuan governor whose official title was "Kung Pao"- it was his favourite dish! Full of flavour and after tastes: peppery hot and spicy, savoury and slightly sweet and sour, and nutty! I am sharing this Kraft Kitchens What's Cooking Magazine recipe endorsed by famous Toronto chef Susur Lee, because... I was the behind-the-scenes developer of this recipe. Susur actually did a stint for Kraft during the period they were launching the Chinese recipe platform and this chicken recipe was one of the last I contributed before I left. He added his own twist with pineapples, but I find it's really unnecessary (sorry Susur).. with all the wonderful intermingle of flavours already in the base.

Kraft What's Cooking Magazine Festive 2011 issue

Chicken Lettuce Wraps (PF Chang's famous recipe hacked)
Makes 6 servings

If you've ever had the the famous appetizer chicken lettuce wrap from American-based restaurant chain PF Chang's China Bistro, you'll understand why there's so many copycat recipes out there. And it's all about the sauce you spoon over!! I tried it a few years ago with friends during a trip to Myrtle Beach, and yes we were wowed. Returning, I had to try replicate the recipe.. I got a pretty good idea from a few recipes on the net, and testing and tasting myself, here is what I came up with. Don't be deterred by all the sauce ingredients.. trust me each one lends its special characteristic to its ultra-tastiness in the wrap. 

2 Tbsp. oil
3 boneless, skinless chicken breasts or chicken thighs, diced 2 cloves garlic, minced 
1 cup shiitake mushrooms, if dried, hydrate in water to cover for 2 hours, drain and chop 

1 cup water chestnuts, diced 
1 green onion, chopped
iceberg lettuce leaves

Special Sauce
1/4 cup sugar
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. fresh lemon juice
1/8 tsp. sesame oil
1 Tbsp. hot Chinese mustard or Dijon mustard
2 Tbsp. water
red chili garlic paste to taste

Stir Fry Sauce
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. rice wine vinegar 

Make the special sauce by dissolving the sugar in water in a small bowl. Add all the ingredients except the mustard and chili sauce. Mix well and refrigerate this sauce until you're ready to serve. Add your desired measurement of mustard and garlic chili sauce when ready to use as a dipping sauce.

Mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl for the stir-fry sauce. Heat oil in wok/skillet over high heat. Sauté chicken for one minute, then add the garlic and mushrooms; cook for one minute more before adding the water chestnuts. Pour the stir fry sauce and sauté the mixture until cooked. Toss with green onions. Serve hot in a serving bowl along with lettuce "cups" and special sauce. 

Serving the chicken mixture over the rice instead of encased in lettuce makes it easy for the young ones to eat. And the sauce-soaked rice is delicious too!

Sweet and sour chicken has had a bad rap, and is synonymous with bad Chinese take-out: greasy, thick doughy battered chicken bits, smothered in a gluey, sickening red sweet and sour sauce. When properly cooked- this is one of the most appetizing Cantonese dishes and most kids love it! I don't batter my chicken pieces to deep-fry but rather lightly bread and pan-fry in a little oil. Instead of a mega-crispy coating, this method is healthier, resulting in a light crispy breading, super tender chicken morsels and a well-balanced sweet and sour sauce. 

Sweet and Sour Chicken

Makes 4 servings

2 boneless, skinless chicken breasts, cut into about 1-inch pieces

2 tsp. soy sauce

2 Tbsp. Chinese cooking wine, divided
white ground pepper to taste
1/2 cup all-purpose flour
1 Tbsp. cornstarch or potato starch (potato starch is ideal if you have with better results)

1 Tbsp. canola oil
1 onion, cut into 1-inch pieces
1 each green and red peppers, cut into 1-inch pieces
1-1/2 cups fresh or canned pineapple chunks (if desired)

Sweet and Sour Sauce: (makes 1 cup)
¼ cup ketchup
¼ cup white vinegar
¼ cup packed brown sugar or white sugar

1 tsp. soy sauce
¼ cup water
1 Tbsp. cornstarch  (to thicken sauce)

Season chicken with soy sauce, 1 Tbsp. wine and white pepper and marinate for 1/2 hour. Mix well flour and cornstarch in shallow bowl. Dredge chicken until evenly coated.

Working in two batches, cook chicken in oil in wok/skillet over medium-high heat allowing the sides to brown and cooked through. Drain excess oil from chicken. Repeat. Place onto serving vessel.

Meanwhile, prepare sauce. Add ketchup, vinegar, sugar and soy sauce in a small pot. Bring to a simmering boil. Mix cornstarch with water, and pour slowly into sauce stirring frequently. Remove from heat. 

Wok-fry onions and peppers in hot oil for three minutes or until crisp-tender; add remaining 1 Tbsp. cooking wine after two minutes. Pour over the sauce and bring to a boil. Add pineapples (optional) and toss for 30 seconds more. 

Carefully pour or ladle the delicious sauce and let it slowly smother the chicken underneath.

Gorgeous or what? 

No more excuses with chicken being boring....