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Asian Chicken Dishes

Chicken dishes from across Asia and beyond that you can make at home. Each one has the full ingredient list and steps.

1. Sweet & Sour Pineapple Chicken

Sweet and sour pineapple chicken with bell pepper and onion

Serves 4 • About 25 min

Ingredients

Steps

  1. Coat the chicken in cornstarch and fry in oil for 4–5 minutes until golden and cooked through. Remove.
  2. Whisk the pineapple juice, vinegar, sugar, ketchup, soy sauce and 1 Tbsp cornstarch with 2 Tbsp water. Simmer until thick.
  3. Add the pepper and onion for 2 minutes, then the pineapple and chicken. Pour in the sauce and toss.

2. Caramelized Ginger Chicken (Ga Kho)

Caramelized ginger chicken with shallots and green onion

Serves 4 • About 35 min

Ingredients

Steps

  1. Cook the sugar and 1 Tbsp water in a pan until it turns amber. Add the chicken, shallots and oil and stir for 2 minutes.
  2. Add the fish sauce, garlic, ginger, pepper and ½ cup water. Cover and simmer 20 minutes until the chicken is tender and the sauce has reduced.
  3. Serve over rice, topped with green onion.

3. Bangkok Basil Chicken (Pad Kra Pao)

Photo coming soon

Serves 2 • About 15 min

Ingredients

Steps

  1. Heat the oil in a wok over high heat. Stir-fry the garlic and chilies for 30 seconds.
  2. Add the chicken and break it up, cooking 4–5 minutes until done. Stir in the fish sauce, soy sauce and sugar.
  3. Turn off the heat, stir in the basil, and serve over rice with a fried egg on top.

4. Peanut Chicken Satay Skewers

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Serves 4 • About 40 min including marinating

Ingredients

Steps

  1. Marinate the chicken in 2 Tbsp soy sauce, fish sauce, sugar, turmeric, coriander and garlic for 30 minutes. Thread onto soaked skewers.
  2. Grill or broil 8–10 minutes, turning, until cooked to 165°F (74°C).
  3. Whisk the peanut butter, coconut milk, 1 tsp soy sauce, lime juice and sriracha in a saucepan over low heat for 3 minutes. Serve the skewers with the sauce.

5. Crispy Sesame Chicken (Chinese)

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Serves 4 • About 30 min

Ingredients

Steps

  1. Toss the chicken with the egg and salt, then coat in the ½ cup cornstarch.
  2. Fry in 1 inch of oil at 350°F (175°C) for 4–5 minutes until golden and cooked to 165°F (74°C). Drain on paper towels.
  3. Simmer the soy sauce, vinegar, sugar, honey, garlic and sesame oil for 2 minutes. Stir in 1 tsp cornstarch mixed with 2 Tbsp water and simmer 1 minute until thick.
  4. Toss the chicken in the sauce and top with sesame seeds and green onions.

6. Asian Chilli Chicken (Indo-Chinese)

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Serves 4 • About 25 min

Ingredients

Steps

  1. Coat the chicken in 2 Tbsp cornstarch, 1 Tbsp soy sauce, salt and pepper. Fry in the oil for 4–5 minutes until cooked through. Remove.
  2. In the same oil, cook the garlic, ginger and chilies for 30 seconds. Add the onion and pepper for 2–3 minutes.
  3. Add the remaining soy sauce, chili sauce, ketchup, vinegar, sugar and broth. Stir in 1 tsp cornstarch mixed with 1 Tbsp water and simmer 1 minute.
  4. Return the chicken, toss to coat and top with green onions.

7. Kung Pao Chicken (Chinese)

Kung pao chicken with peanuts and red chilies

Serves 4 • About 30 min

Ingredients

Steps

  1. Toss the chicken with 1 Tbsp cornstarch and 1 Tbsp soy sauce. Stir-fry in the oil for 5–6 minutes until cooked, then remove.
  2. Fry the chilies, garlic and ginger for 30 seconds. Add the pepper for 2 minutes, then return the chicken.
  3. Add the remaining soy sauce, vinegar, sugar, and the water mixed with 1 tsp cornstarch. Toss until glossy and stir in the peanuts.

8. Old Delhi Butter Chicken (Indian)

Old Delhi butter chicken in a creamy tomato sauce

Serves 4 • About 40 min

Ingredients

Steps

  1. Marinate the chicken in the yogurt, half the garam masala, paprika and salt for 30 minutes. Sear in a pan until browned, then set aside.
  2. Melt the butter and cook the onion for 5 minutes. Add the garlic and ginger for 1 minute, then stir in the tomatoes and simmer 10 minutes.
  3. Blend the sauce until smooth, return it to the pan with the chicken, cream, sugar and remaining garam masala. Simmer 10 minutes and serve with rice.

9. Sindhi Spiced Chicken Biryani (Indian)

Sindhi spiced chicken biryani with fried onions

Serves 4 • About 1 hour 30 min

Ingredients

Steps

  1. Marinate the chicken in the yogurt, ginger-garlic paste and spices for at least 1 hour. Cook over medium heat with the green chilies until tender and the oil separates.
  2. Boil the rice in salted water with whole spices for 5 minutes until half cooked, then drain.
  3. Layer the rice over the chicken and top with fried onions, mint and cilantro. Cover and cook on low for 15–20 minutes, then serve.

10. Chicken Katsu Curry (Japanese)

Chicken katsu with Japanese curry and rice

Serves 4 • About 40 min

Ingredients

Steps

  1. Dredge the chicken in flour, dip in egg, then coat in panko. Fry in oil 3–4 minutes per side until golden and cooked to 165°F (74°C), or bake at 425°F (220°C) for 15–18 minutes.
  2. Sauté the onion, carrots and potato for 5 minutes. Add the broth and simmer 15 minutes until the potatoes are soft.
  3. Turn off the heat, stir in the roux until thick, and serve with rice, sliced katsu and the curry.

11. Karachi Chicken Karahi (Pakistani)

Karachi chicken karahi in a wok with ginger and cilantro

Serves 4 • About 50 min

Ingredients

Steps

  1. Heat the oil in a wok and fry the cumin seeds. Add the onion and cook until golden, then add the ginger-garlic paste for 1 minute.
  2. Add the chicken, spices and salt and cook 8 minutes. Add the tomatoes and green chilies, cover and cook 20–25 minutes until the chicken is tender and the oil separates.
  3. Top with ginger julienne and cilantro, and serve with naan or rice.

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