Relieve internal dampness and heal your spleen with a cozy cup of Instant Pot Chicken Congee. Creamy, warming, and nutritious, this healthy congee recipe is your secret to wellness.  It's a simple one pot Chinese meal made in the pressure cooker with only 5 minutes of prep time.

The combination of nourishing job's tears, azuki red beans, and jasmine rice along with spleen qi loving ginger, mandarin orange peel (chen pi), chicken, and bone broth, works together to strengthen your digestive system and boost immunity. Best of all, it makes over 10 cups of a delicious Chinese congee porridge for you to enjoy throughout the week.

Your spleen thrives on warm, cooked foods that are easy to digest, which is why we created this nourishing Instant Pot Chicken Congee just for you. Whether you enjoy this porridge as a warm breakfast, a quick lunch, or a hearty dinner, it's sure to satisfy.

Main Porridge Ingredients

Rice - We used jasmine long grain white rice. When the rice cooks down, it creates a creamy broth texture to complement the red beans and other ingredients. You can also use short, grained white rice. Please do not use basmati rice or instant rice. You will not get that creamy consistency you are looking for. We have not tested the recipe with sticky rice, brown rice, or forbidden black rice.

Azuki Beans (Red Beans) - As you may have read our balancing warming and cooling foods article, azuki beans are neutral in energy making them perfect for anyone. They are very mild and nutty in flavor making them a perfect addition to sweet desserts like snow skin mooncakes or savory addition to a porridge congee.

According to TCM, these magical dried beans can benefit the body by removing dampness and strengthen the kidney and spleen. If you can't find azuki beans, don't sweat it. You can easily substitute red beans with dried kidney beans or cooling green mung beans.

Job's Tears (also known as coix seed, Chinese Pearl Barley and more) have a delicious earthy and nutty flavor and are slightly cooling in nature. They are used often as a dietary supplement to boost the spleen function and to remove dampness from the body. (1) You will need to go to an Asian market or shop online to find job's tears. If you cannot find this ingredient, you can substitute with more red beans or uncooked pearl barley.

Chicken - We used finely chopped chicken breast just purely because that is what we had on hand. Feel free to use bone in chicken thighs or legs but remove any fat or skin first before adding it to the Instant Pot. After the congee is done cooking, remove the chicken from the bones and shred and add it back to the congee soup.

Aromatics and Flavoring Ingredients

Ginger - Peeled and sliced if you want a more mellow flavor. If you want a more pronounced ginger flavor,mince finely.

Chicken Bone Broth - either homemade or store bought to boost your gut health.

Mandarin Orange Peel - Dried (chénpí, 陳皮) can be seen drying in baskets everywhere in Hong Kong because they are used to treat digestive issues and relieve dampness and phlegm. It is believed that the longer the peels age the more intense the flavor and their medicinal effects.

We just went with a fresh mandarin orange peel with pith removed knowing that this would be an easy ingredient for you to find. Alternatively, you can add 1 - 2 droppers of Root + Spring's Aged Tangerine Peel Herbal Tincture and stir into your congee bowl just before serving.

Chinese Red Dates (jujubes) - They add a pop of natural sweetness and are nourishing to the spleen.

Goji Berries (Chinese wolfberry) We also added a tablespoon on goji berries because it is part of our goji berries and red dates herbal tea mixture. However, these are completely optional.

Dried Shiitake Mushrooms - Earthy and so delicious! However, the reason why we added them to the Instant Pot Chicken congee was to help remove accumulated dampness in the body. (2)

How to Make Congee in an Instant Pot

This is a basic overview. Please scroll down to the recipe card for detailed instructions.

• Rinse rice, job's tears, azuki beans, red dates, and shiitake mushrooms well.

• Add the above ingredients into the instant pot and add in chicken, chicken bone broth, ginger, and mandarin orange peel. If you wish, you can add in 2 chicken bouillon cubes for extra flavor.
• Close and lock the instant pot. Set the porridge function for 40 minutes high pressure.

• Allow natural release for at least 10-15 minutes and then carefully vent.
• Once the metal lock button falls, carefully open the lid. Add in salt and white pepper to taste, stir, serve up a bowl and add your favorite toppings and enjoy.

⚡HWC TIP: Ratio of rice and beans to water is sensitive to any ingredient changes.

Recipe Tips

• Pick through and remove anything that does not belong, while washing your dried ingredients.
• No need to presoak the red beans, job's tears, or shiitake mushrooms before placing in the Instant Pot.
• Using bone in chicken?  Be sure to remove the fat and skin before placing it in the pressure cooker.
• Heads Up! The measurements are in US cups! Please note that a US cup (240 ml) is about ¼ cup larger than an Asian cup (180 ml).
• To achieve the perfect thick creamy texture, use 10.5 US cups of water, measured rice, red beans, and job's tears with 40 minutes in the Instant pot "porridge setting".
• If you do not use any rice and opt to use only Job's Tears and red beans, you will need more water and need more time to cook. Likewise, if you use only rice without beans or jobs tears, you will need much less water and much less time to cook - otherwise it will be complete mush and too watery.
• This spleen supporting chicken congee will thick upon standing.
• Want the congee thinner? Add more bone broth or water and seasonings to get to your desired thickness level.

Healthy Spleen Recipes

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Instant Pot Chicken Congee for Spleen Support

Relieve internal dampness and heal your spleen with a cozy cup of Instant Pot Chicken Congee. Creamy, warming, and nutritious, this healthy congee recipe is your secret to wellness. 

Course Breakfast and Brunch, lunch, Main Course

Cuisine Chinese

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 10 cups

Calories 147kcal

Author HWC Magazine

Equipment

• Instant Pot 6 quart (pressure Cooker)

Ingredients

• ¾ cup rice dried uncooked (We used Jasmine long grained white rice)
• ¾ cup job's tears dried (also called coix seeds, Chinese pearl barley)
• ½ cup azuki beans dried (red beans)
• 6 - 8 whole jujubes dried Chinese red dates
• 1 tablespoon goji berries dried optional
• 2 inch ginger fresh knob (peeled and sliced) *See notes
• ¼ cup mandarin orange peel pith removed or hold the 2 droppers of Chen Pi drops - only add when you are ready to serve AFTER cooking. (*see notes)
• 6-8 whole shiitake mushrooms dried
• 6 ounces chicken breast chopped finely or whole chicken thighs with the bone. Remove skin and fat before putting in Instant Pot.
• 10.5 cups chicken bone broth
• 2-3 cubes chicken bouillon optional (*see notes)
• white pepper to taste
• 3 whole green onions sliced (white part for the congee soup. Reserve green section for a garnish)
• salt to taste (*see notes)

Congee Toppings (optional)

• green onions optional
• sesame oil optional
• soy sauce optional (tamari/ coconut aminos to keep gluten free)

US Customary - Metric

Instructions

• Measure out ¾ cup rice, ¾ cup job's tear, ½ cup azuki red beans, jujubes, goji berries and shiitake mushrooms and rinse and drain in a colander. Place the mixture into the Instant Pot.
• Then add the ginger, mandarin orange peel, prepared chicken, 10.5 cups chicken bone broth, optional chicken bouillon cubes and white pepper into the Instant Pot.
• Close and lock the Instant Pot lid making sure the nozzle is set to seal. Press the porridge function on the Instant pot. Set it for 40 minutes on high pressure. (* See notes.)
• Once the chicken congee is done cooking allow it to perform a natural release for at least 10 to 15 minutes. Carefully, release the remaining pressure until the metal knob falls.
• Carefully open the pressure cooker lid, remove the fresh ginger slices and mandarin orange peel.
• Serve while warm and top with your favorite toppings. We love a little green onion, sesame oil and a dash of tamari sauce. (See notes for other delicious topping ideas) If you plan on using chen pi drops, add them to bowl upon serving.

Video

Notes

Recipe Tips

• The measurements are in US cups! Please note that a US cup (240 ml) is about ¼ cup larger than an Asian cup (180 ml).
• Make sure you are using at least 6 quart Instant Pot (pressure Cooker)
• It will take at least 15 - 30 minutes for the Instant Pot to heat up depending on how cool your ingredients are.)
• If you prefer a stronger ginger flavor, you can finely mince or grate it instead of slicing. 
• Ratio of rice and beans to water is sensitive to any ingredient changes.
• To achieve the perfect thick creamy texture, use 10.5 US cups of water, measured rice, red beans, and job's tears with 40 minutes in the Instant pot "porridge setting".
• If you do not use any rice and opt to use only Job's Tears and red beans, you will need more water and need more time to cook.
• Likewise, if you use only rice without beans or jobs tears, you will need much less water and much less time to cook - otherwise it will be complete mush and too watery.
• Chen Pi (dried mandarin orange peel) is difficult to source but is a good way to relieve internal dampness. We used fresh mandarin orange peel  as we knew this would be easy for you to source. If you have access to dried mandarin orange peel that is even better. Alternatively, you can purchase from Root + Spring's Chen pi Tangerine Peel drops and add a dropper or two when serving. Do not add before cooking. 
• This spleen supporting chicken congee will thick upon standing.
• Want the congee thinner? Add more bone broth or water and seasonings to get to your desired thickness level.

Storage and Reheating

Leftovers can be stored in the refrigerator for up to 5 days in a sealed container or frozen for up to 3 months.

Reheat gently in a pot over medium heat. You may need to add more chicken bone broth or a little water as it will thicken as the congee sits. Season to taste.

Equipment

We used a Instant Pot Duo 7-in-1 Electric Pressure Cooker, Slow Cooker, Rice, Steamer, Sauté, Yogurt Maker, Warmer & Sterilizer.

Nutrition

Serving: 1cup | Calories: 147kcal | Carbohydrates: 21g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 11mg | Sodium: 99mg | Potassium: 453mg | Fiber: 4g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1mg

Sources

1. Han X, Ji X, Zhao H, Zhang Y, Liu G, Wang Y, Zhao W, Wang S. Mechanisms of Coix Seed Compositions in The Treatment of Spleen Deficiency And Wet Dampness Zheng. Afr J Tradit Complement Altern Med. 2017 Jun 5;14(4):239-246
2. Er-wei Hao, Zi-xia Su, Yan-ling Gong, Zheng-cai Du, Xue Yang, Chun-tao Huang, Xiao-tao Hou, Jia-gang Deng, Analysis on application law of dampness-removing traditional Chinese medicines in treatment of coronavirus disease 2019, Chinese Herbal Medicines, Volume 13, Issue 4, 2021, Pages 518-524.

The post Instant Pot Chicken Congee for Spleen Support appeared first on Healthy World Cuisine

Ingredients

Chicken - We used boneless skinless chicken breasts and sliced them into cutlets. Cutlets are essentially just chicken breasts that have been sliced in half lengthwise to make them thinner just like we did with out mushroom chicken recipe. Chicken breast cutlets are a more budget friendly option. If you want to save time, you can use pre-cut chicken cutlets.

Plain Panko breadcrumbs (Japanese breadcrumbs) - These make the cutlets extra light and crunchy because they are made from white bread without the crusts and are grated before dried. Regular Italian breadcrumbs are heavier and will not give you the same level of crunchiness. For dietary issues you may want to use gluten-free panko breadcrumbs like we breaded our stuffed zucchini blossoms with.

Eggs - helps hold the breading on the Italian chicken cutlets.

Flour - seals in the juices, helps the egg bind to the chicken which in turn helps the panko breadcrumbs stick. We used all-purpose flour. If you have dietary issues, you can substitute with a gluten-free flour blend.  

Olive Oil - but of course, right!

Italian Seasoning Blend - this is a spice mixture of basil, oregano, rosemary, marjoram, and thyme. The addition of Italian seasoning and parmesan cheese is what makes this recipe for Italian chicken cutlets different from Japanese chicken or pork tonkatsu.

Garlic - kept it easy with garlic powder or can use freshly minced garlic.

Parsley - nice to garnish with - but not required.

Parmesan Cheese - finely grated - the king of cheese! We use most of the cheese in the panko bread crumb mixture but also use a little in the egg mixture. Double the flavor. If you love the flavor of parmesan cheese but are looking for a low carb recipe, you are going to love our herb crusted beef cutlet recipe.

Preparing the Breading Station

*For the full Italian chicken cutlet recipe instructions, see the recipe card below.

• Toast panko breadcrumbs with olive oil in a pan until lightly browned. Set aside to cool.

• Butterfly or slice chicken breast down the center lengthwise to make thin cutlets.

• Pound chicken cutlets with a meat mallet or a heavy skillet to flatten to about ¼ inch thickness.
• Season chicken cutlets

• Mix parmesan cheese, Italian seasoning, garlic powder, parsley, and salt and pepper in the toasted panko breadcrumbs.
• Beat eggs and add the rest of the parmesan cheese and salt and pepper. Set it aside.

• Place flour on a plate and set up your breading station.

How to Make Italian Chicken Cutlets?

• Dip the seasoned chicken cutlets into the flour and shake lightly to remove excess flour.

• Next, dip the floured chicken piece into the egg mixture to coat both sides.
• Transfer the coated chicken onto the plate of seasoned toasted breadcrumbs. Coat both sides and press lightly to ensure the breading sticks to the chicken.
• Prepare to either air fry or bake.

Recipe Tip: Our foolproof method of toasting the panko breadcrumbs BEFORE baking or air frying is the secret to juicy chicken. Now, you don't have to overcook the chicken just to get your breadcrumbs brown, toasty and crispy because they already are!

Recipe Tip: Cook time will vary depending on how flat your chicken cutlets are. Thicker cutlets will take longer to cook than thinner cutlets.

Recipe Tip: If you need to cook for more than 2 people, you may want to opt for the baked method. On the other hand, cooking just for 2 people, try the air fryer option.

Healthy World Cuisine first published this Italian chicken cutlet recipe on June 5, 2013. Wow, tabletop air fryers were not even invented back then. We updated the recipe with new methods, photos, videos, recipe card, and the works.

More Easy Chicken Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Italian Chicken Cutlets (Oven Baked or Air Fried)

Crispy oven-baked or air-fried Italian Chicken Cutlets with a foolproof technique for a perfect golden crust. Healthier than frying and family-approved!

Course Mains

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 6 chicken cutlets

Calories 315kcal

Author HWC Magazine

Equipment

• oven or air fryer
• meat mallet or heavy flat bottomed frying pan

Ingredients

Toasted Panko Breadcrumbs

• 1.5 cups panko breadcrumbs plain (sometimes also called Japanese breadcrumbs)
• 1 tablespoon olive oil

Chicken Cutlets

• 3 chicken breasts or 6 chicken cutlets or about 1.5 pounds depending on the size.
• salt and pepper to taste
• ½ cup all purpose flour or gluten free alternative to coat the chicken cutlets

Panko Breadcrumb Mixture

• toasted panko bread crumbs from above
• ¾ cup parmesan cheese finely grated
• 1 teaspoon Italian seasoning dried herb blend (mixture of basil, oregano, rosemary, marjoram, and thyme)
• 1 teaspoon garlic powder dried or 3 cloves of fresh peeled and minced garlic
• 2 tablespoons parsley fresh finely chopped or 2 teaspoons dried +extra for garnish.
• salt and pepper to taste

Egg mixture

• 2 whole eggs beaten
• ¼ cup parmesan cheese finely grated
• salt and pepper to taste

Instructions

• Decide if you want to BAKE or AIR FRY the chicken cutlets. If baking, preheat oven to 400° F (204°C) now. For air frying, you will preheat the air fryer to 400° F (204°C) approximately 5 minutes before air frying.

Toast the Panko Breadcrumbs

• Place panko breadcrumbs and olive oil into medium skillet and toast for about 5 minutes or until golden brown. Then transfer to a large plate or sheet pan to cool.

Prepare the Chicken Cutlets

• Cut the chicken breasts carefully in half lengthwise or butterfly them open. Then, cut in half lengthwise. Now you should have 6 chicken cutlets (If you have purchased chicken cutlets, you can skip this step)
• Pound chicken cutlets with a meat mallet or a heavy flat bottomed skillet to flatten to about ¼ inch thickness.
• Season both sides of the chicken cutlets well. Set it aside.

Set Up Breading Station

• Prepare Panko Breadcrumb Mixture: Mix ¾ cup of grated parmesan cheese, Italian seasoning, garlic powder, parsley, and salt and pepper into the cooled toasted panko breadcrumbs.
• Prepare Egg Mixture: Beat eggs and add the rest of the parmesan cheese (¼ cup) and salt and pepper.
• Place ½ cup all purpose flour on a large flat plate.
• Set up your breading station like the Ford Assembly line. First, place your prepared chicken cutlets Next, place your plate of flour. In third place, set your egg mixture. Finally, place your seasoned panko bread crumbs.

Assemble Chicken Cutlets

• Dip the seasoned chicken cutlets into the flour and shake lightly to remove excess flour.
• Next, dip the floured chicken piece into the egg mixture to coat both sides.
• Transfer the coated chicken onto the plate of seasoned toasted breadcrumbs. Coat both sides and press lightly to ensure the breading sticks to the chicken.

Baking Instructions: Preheat 400° F (204°C)

• Place prepared cutlets on a lined and lightly greased baking sheet and bake uncovered for 15 minutes. Then, turn over and continue baking for another 5 to 10 minutes or until the chicken has reached the internal temperature of 165°F (73.9°C). Cooking time will vary depending on how thin your cutlets are.

Air Frying Instructions: Preheat 400° F (204°C)

• Place chicken cutlets in the lightly greased air fryer basket and spray with oil. Air fry for 5 minutes. Then flip the chicken over and spray the other side with oil. Continue to air fry for another 5 to 7 minutes (total of 10 - 12 minutes) or until the chicken has reached the internal temperature of 165°F (73.9°C). Cooking time will vary depending on how thin your cutlets are.

Serving

• Enjoy while hot! We like to sprinkle the cutlets with a extra fresh parsley and fresh lemon juice.

Storage and Reheating

• Leftovers can be stored in a covered container in the refrigerator for 3 days or in the freezer for up to 2 months.
• Reheating Methods:

  Oven - 350° F (176° C) and place on a wire rack in your oven uncovered for about 15 minutes or until crispy.

  Air Fryer - 350° F (176° C) for about 3 to 5 minutes.

  Pan Fry - not one of our favorite methods but add a little oil in a skillet and over medium heat until crisp and warm.

  Microwave - not the best option as this will make the panko bread crumbs soggy. But if you must, them cover lightly and microwave for 30 seconds to 1 minute until warm.

Video

Notes

Baking Cook Time - 20 to 25 minutes /Air Fryer cook time - 10 to 12 minutes or until the chicken has reached the internal temperature of 165°F (73.9°C)

Recipe Tips:

• If using previously frozen chicken, make sure it is completely thawed and dried well before breading or it will be soggy.
• Season the chicken cutlets, egg mixture and the panko bread mixture thoroughly for the best tasting breaded chicken.
• Set up your breading station like the Ford assembly line! First goes the chicken, then the flour, followed by the egg mixture and then the panko bread crumb mixture. Lastly, have your lined baking tray or prepared air fryer basket ready at the end.
• Use a fork to bread the chicken or use one hand for breading and keep the other hand clean.
• Shake off the excess flour so that the egg and panko breadcrumbs adhere well to the chicken.
• After dipping the chicken into the panko breadcrumb mixture, press down firmly on both sides so the breadcrumb mixture adheres to the chicken cutlet.
• The goal is to pound the chicken to a ½ inch thickness all around the cutlet to make sure it cooks evenly.
• Don't overcook the chicken! You do not have to worry about the panko breadcrumbs getting browned or crispy because you already completed this task on the stove top. The goal is to have a moist chicken cutlet with an internal temperature of 165°F (73.9°C).

Nutrition

Serving: 1chicken cutlet | Calories: 315kcal | Carbohydrates: 20g | Protein: 33g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 85mg | Sodium: 510mg | Potassium: 492mg | Fiber: 1g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 3mg | Calcium: 240mg | Iron: 2mg

The post Italian Chicken Cutlets appeared first on Healthy World Cuisine

Step by Step: How to Make Honey Hot Chicken Wings?

Step 1 and 2: Dry the chicken wings well. Holding each wing in a paper towel to really get all the juices off. Next, place the wings in a large bowl. Add paprika, garlic powder, salt, pepper and oil. Give them a good toss to make sure each wing is coated.

Step 3 and 4: Preheat the oven to 450 degrees f (232 degrees C). Bake the chicken wings skin side up for 25 minutes. Turn the chicken wings over. Continue baking for another 8 - 15 minutes or until the chicken is golden and crispy. Properly cooked chicken wings will have an internal temperature of 165 degrees F (73 degrees C).

Step 5 and 6: Whilst the chicken wings are baking, make the honey hot wing sauce. In a small saucepan over low heat, add butter and allow it to melt. This is the start of a delicious golden-brown butter. Then add the sriracha or garlic chili sauce. Followed by garlic powder, soy sauce, rice wine vinegar, honey and salt and pepper to taste.

Step 7 and 8: Toss the chicken wings in the hot honey sauce. If you want to kick up the heat a few notches, add a few dried red pepper flakes and enjoy.

What Sides to Serve with Chicken Wings?

Determining which sides depends on how you plan to serve your honey hot wings.

If serving as a main dish, a side of veggie fried rice or vegetable lo main are filling.

Serving as an appetizer? It can be as simple as sliced celery and carrot sticks with ranch dip. Consider adding in a dish of air fryer Chinese eggplant or firecracker shrimp. This will keep the whole crew happy and full.

Frequent Asked Questions (FAQ's)

Popular Asian Finger Foods

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Ultra Crispy Honey Hot Wings

Oven baked honey hot wings are saucy, spicy, sweet, savory and ultra crispy.  

Course Appetizer

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 appetizer servings (3 wings)

Calories 298kcal

Author HWC Magazine

Equipment

• baking sheet lined with parchment paper

Ingredients

Baked Chicken Wings

• 1 pound chicken wings Halved at joints. (approximately 12 pieces) Use the middle part called the "wingette" and the meaty "drumette" sections. (You will not be using the wing tips)
• 1 teaspoon paprika dried ground
• 1 teaspoon garlic powder dried ground
• salt and pepper to taste
• 2 tablespoons oil We used a light flavored olive oil

Honey Hot Sauce

• 2 tablespoons butter
• 1 tablespoons chili garlic sauce or sriracha (adjust to your heat desired heat level)
• ½ teaspoon soy sauce or tamari or coconut aminos for gluten free
• ½ teaspoon rice wine vinegar or vinegar of choice
• ½ teaspoon garlic powder dried ground
• salt and pepper to taste
• 2.5 tablespoons honey or to taste
• dried red pepper flakes optional - garnish

US Customary - Metric

Instructions

Bake Chicken Wings

• Preheat oven to 450 degrees F (232 degrees C). Line baking tray with parchment paper and oil lightly.
• Thoroughly dry chicken with towels - very important step! We actually take each wing separately in the paper towel and squeeze to dry. Leave chicken wings out for 30 minutes at room temp so that it cooks evenly.
• Season chicken wings with paprika, garlic powder, salt and pepper and oil and massage into chicken.
• Place chicken skin side up on the prepared baking sheet pan and bake uncovered for 25 minutes. Turn over and continue baking another 8 - 15 minutes or until the skin is golden and crispy and the internal temperature is 165 degrees F (73 degrees C). Bake on the middle shelf of the oven. (See notes*)

Make Honey Hot Sauce for Wings

• While the chicken is cooking, make the honey hot wing sauce. Over low - medium heat add 2 tablespoons butter to melt. Add in 1 tablespoons garlic chili or sriracha sauce, ½ teaspoon garlic powder, ½ teaspoon soy sauce and ½ teaspoon rice wine vinegar and cook for 1-2 minutes until the butter just starts to brown. Then add 2.5 tablespoons of honey and salt and pepper to taste. Mix well and remove from heat.

Tossing the Wings in Sauce

• Place the cooked crispy honey chicken wings into a large bowl and drizzle the warm hot honey sauce over the wings. Toss well so that the wing dings are completely covered.
• If you want to kick up the heat level add in a dash of dried hot pepper flakes while you toss or as a garnish. Enjoy!

Video

Notes

Healthy World Cuisine's secret hacks for extra crispy chicken wings:

1. Ensure the chicken wings are completely dry. This means taking each individual wing in a paper towel and patting it dry thoroughly.
2. Bring the chicken to room temperature for 30 minutes prior to baking to ensure even cooking.
3. High oven temperature of 450 degrees F (232 degrees C).
4. Season the chicken wings right before baking as salt can draw out moisture.
5. Don't overcrowd the baking sheet!
6. Bake on the middle rack of the oven.
7. Bake wings with the skin side up first.
8. If you decide to cook more than one item in the oven at a time- or do not allow the chicken to come to room temperature for 30 minutes - it will take longer to cook.

If you want to serve as a main dish for 4 adults, double the recipe. 

Nutrition

Serving: 3chicken wings | Calories: 298kcal | Carbohydrates: 13g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 62mg | Sodium: 323mg | Potassium: 131mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 511IU | Vitamin C: 1mg | Calcium: 12mg | Iron: 1mg

The post Ultra Crispy Honey Hot Wings appeared first on Healthy World Cuisine

Grab extra napkins because once you experience the magic of this sauce, you'll want to slather it on everything. Try our General Tso's sauce on grilled shrimp or as a dipping sauce for spring rolls. Versatility meets deliciousness.

Ready to elevate your wing game? Let's dive into the recipe!

Baked Wings Ingredients

Chicken Wings - Use the drumette and flat or wingette portion like we did with out honey hot wings. If using full wings, cut into segments, and set aside the tips for another use (great in ABC Soup). Use fresh or completely defrosted and dry wings. Safely defrost frozen wings in the refrigerator for optimal results.

Oil - to prevent sticking and enhance the browning and crispy texture.

Chinese 5 Spice Powder - gives this General Tso's chicken recipe and our grilled pork loin recipe it's unique flavor profile without the use of hoisin sauce. The ingredients of 5 spiced powder are ground Sichuan peppercorns, star anise, cloves, cinnamon, and fennel seeds. Naturally gluten free, but if you are celiac, you must be certain you purchase a certified gluten free option or make your own blend.

General Tso's Sauce Ingredients

Soy Sauce - To keep the sauce gluten free, you can use coconut aminos, tamari or gluten free soy sauce. If there are no gluten issues, use regular soy sauce.

Honey - or use a sugar alternative of choice for a sweet, sticky, hot honey flavor.

Rice vinegar - provides a tangy flavor. Substitute with apple cider vinegar or Chinese black vinegar.

Garlic Chili Sauce - or Sriracha sauce for a kick of heat. In the absence of both, add crushed red pepper flakes to the sauce.

Chicken broth - we used a gluten free, low sodium broth.

Sesame oil - for a delicious nutty flavor.

Chinese 5 Spiced Powder - add to the unique flavor profile.

Garlic and ginger - fresh are best, but dried ground spices can also be used.

Cornstarch - Clabber Girl brand is gluten free, or exchange with potato starch.

Mastering Extra Crispy General Tso's Wings

Bake the Chicken Wings

• Dry wings meticulously for ultimate crispiness.
• Toss with flavorful seasonings.
• Bake at 450°F (232°C) for a total of 45-50 minutes until crispy.

Make the Asian Sauce

• Sauté ginger and garlic in oil until aromatic.
• Combine chili garlic sauce, chicken broth, soy sauce, honey, sesame oil and cornstarch slurry.
• Stir until the sauce reaches a delightful thickness.

Getting the Wings Ready to Serve

• Toss the baked chicken wings generously into the flavorful sauce.
• Garnish with green onions and sesame seeds for the perfect finishing touch.

Recipe Tips

• Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
• Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
• Make sure your oven rack is in the middle shelf!
• Don't fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
• Go light or heavy on General Tso's sauce. The decision is yours.
• Serve appetizer wings on a parchment paper lined dish for easy cleanup!

Frequent Asked Questions (FAQ's)

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

Asian Fusion Recipes

Game Day Grub

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Baked General Tso's Chicken Wings

Enjoy the flavors of our Finger-Licking Crispy Baked General Tso's Chicken Wings Recipe - gluten-free, perfectly balanced with savory, tangy, sweet, & a hint of heat. (3 pounds of Chicken Wings is about 15 wings depending on their size)

Course Appetizers/ Snacks, Mains

Cuisine American, Chinese

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 3 servings main or approximately 15 wings

Calories 734kcal

Author HWC Magazine

Equipment

• 1 baking sheet lined with aluminum foil and oiled for easy cleanup.

Ingredients

Baked Chicken Wings

• 3 pounds chicken wings Use the drumette and flat or wingette portion. If using full wings, cut into segments, and set aside the tips. Dried well!
• 1 tablespoon oil plus extra to grease the baking sheet
• 2 teaspoons Chinese 5 spice powder
• salt and white pepper to taste

Gluten Free General Tso's Sauce

• 1 tablespoon oil
• 3 cloves garlic fresh peeled and minced
• 1 knob ginger fresh- peeled and grated
• 1 tablespoon Asian Chili Garlic Sauce or Sriracha Sauce
• ½ cup chicken broth gluten free and low sodium
• 3 tablespoons soy sauce coconut aminos or tamari for gluten free
• 1 tablespoon rice vinegar or Chinese black vinegar or apple cider vinegar
• 3 tablespoons honey
  or sweetener of choice
• 1 teaspoon Chinese 5 spice powder
• 2.5 teaspoons cornstarch
• 2 tablespoons water to make a cornstarch slurry

Garnish (optional)

• 2 green onions
  chopped for garnish - optional
• toasted white sesame seeds

US Customary - Metric

Instructions

Bake the Chicken Wings

• Pre-heat oven to 450°F (232°C). Make sure the baking rack is in the middle position in the oven.
• If using full wings, cut into segments, and set aside the tips for another use. Dry your wings thoroughly (This step is SUPER important to ensure extra crispy wings). If wings are frozen, thaw them out in the refrigerator overnight first.
• Place chicken wings in a large bowl and add oil, Chinese 5 spiced powder and salt and white pepper to taste and toss well. Place seasoned chicken wings skin side up on a lined and greased baking sheet - leaving space in between and in a single layer.
• Bake wings uncovered with the skin side up for 20 to 25 minutes and then turn over and continue baking for another 20 to 25 minutes for a total of 45-50 minutes until crispy and the internal temperature is 165° F (74° C).

Make the Gluten Free General Tso's Sauce

• Sauté ginger and garlic in oil until aromatic.
• Over medium heat, heat the chili garlic sauce, chicken broth, soy sauce, honey, sesame oil in with the ginger and garlic and stir well. Make a cornstarch slurry by adding water to the cornstarch and stir well. Bring the sauce up to a light boil and drizzle in the cornstarch slurry while stirring to thicken.

Getting the Wings Ready to Serve

• Toss the baked chicken wings generously into the General Tso's sauce.
• Garnish with green onions and toasted sesame seeds for the perfect finishing touch. Enjoy!

Video

Notes

Recipe Tips

• Dry your wings thoroughly. If wings are frozen, thaw them out in the refrigerator overnight first.
• Line your baking sheet with aluminum foil and grease your baking sheet for easy cleanup and to prevent sticking.
• Make sure your oven rack is in the middle shelf!
• Don't fear the Heat! The oven temperature is indeed 450°F (232°C)! The higher temperature renders off the fat, ensuring crispy wings.
• Go light or heavy on General Tso's sauce. The decision is yours.
• Serve appetizer wings on a parchment paper lined dish for easy cleanup!

Storing Leftovers:

1. Let the wings cool to room temperature.
2. Place them in a sealed container in the refrigerator for up to 3 days.
3. Alternatively, freeze for up to 2 months.

Reheating Options:

• Bake at 350°F (176°C) for about 10-15 minutes or until heated through.
• Air fry at 350°F for 2 to 3 minutes until warm.
• While the quickest, microwaving for 30 seconds to a minute may compromise the crispy factor.

Nutrition

Serving: 5wings | Calories: 734kcal | Carbohydrates: 24g | Protein: 48g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 189mg | Sodium: 885mg | Potassium: 583mg | Fiber: 1g | Sugar: 18g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 4mg

The post Baked General Tso's Chicken Wings appeared first on Healthy World Cuisine

These gluten-free meatballs forgo the traditional breadcrumbs and eggs, opting instead for high-protein tofu, all embraced by a creamy red coconut curry sauce. Each delightful bite packs the traditional spicy, savory, sour flavors of Thai cuisine while so tender they practically melt in your mouth.

Perfect for busy days, these curried Asian meatballs and venison meatballs freeze effortlessly, providing a quick 30-minute solution for your weekday dinners. Make this recipe your go-to for a delightful, hassle-free meal. Your taste buds and schedule will thank you!

Turkey Meatball Ingredients

The key ingredients mirror the flavor palette of our homemade dumpling filling, but with a turkey twist. These low carb turkey meatballs are so packed with flavor that you might find yourself enjoying them even without the tempting curry sauce.

Ground (Minced) Turkey: Also delightful with chicken, this recipe allows flexibility for those low-carb meatball cravings. While beef, lamb, or veal can be used, note that it will alter the flavor profile.

Tofu (Bean Curd): Choose a firm tofu, the undercover hero imparting an extra tender and moist texture to this Thai-inspired recipe. Can you believe there are about 38 grams of carbohydrates in ½ cup of breadcrumbs compared to just 5 grams of carbohydrates in ½ cup of tofu? In addition, tofu is higher in protein keeping you feeling fuller longer.

Soy Sauce: Keep it gluten-free by choosing coconut aminos or tamari sauce.

Sesame Oil: Gives a nutty kick and plays a dual role by ensuring the meatballs stay moist and tender.

Aromatics: Ginger, green onion, and the essential garlic elevate these turkey tofu meatballs to a whole new level.

Red Coconut Curry Sauce Ingredients

Coconut milk - (canned) We have only tested this recipe with full fat coconut milk. If you decide to add low fat coconut milk, it will take you longer to reduce the sauce and it will not be as rich and creamy.

Red Curry Paste - (Spicy) Both red or green curry paste are delicious in this curried turkey meatball recipe, coconut curry dumpling soup and salmon curry. Mae Ploy Green Curry Paste is not listed as gluten free. So, if you are celiac, you may want to stick with the Thai Kitchen red curry paste brand or make your own curry paste from scratch.

Fish Sauce - (Savory) It gives these curried turkey meatballs that delicious funky Thai flavor that we all love. Red Boat fish sauce is our go to brand as it is certified gluten free and delicious.

Fresh Lime Juice - (Sour) or even a squirt of bottle in a pinch brightens up the flavors of the coconut curry sauce.

Sugar alternative or natural sweetener of choice - (Sweet) - Optional- just a touch to balance the flavors. To keep this recipe low carb, keto and diabetic friendly, it is best just to skip the sugar or sugar alternative - your body won't miss it!

Assemble the Meatballs

Crafting these low carb turkey meatballs is a breeze. Follow these easy steps:

• Mixing: Combine ground turkey, tofu, soy sauce, sesame oil, and aromatics in a large bowl. Give it a thorough mix. If you find yourself with leftover tofu, consider adding it to a spicy Thai hotpot or toss it into a tofu scramble for a delightful breakfast.

• Rolling: Shape the gluten-free turkey mixture into either regular-sized or mini balls.

• Searing: Pan-fry the meatballs until cooked through.

Here's a tip: resist the urge to wash the pan! The savory remnants are what make the coconut sauce extra rich and delicious.

Crafting the Coconut Curry Sauce

Now, let's elevate the dish with our rich and creamy coconut red curry sauce:

Sauce it up: Pour coconut milk, red or green curry paste, and fish sauce into the pan. Stir well to incorporate all those flavorful turkey tofu meatball bits from the bottom of the pan. Let the sauce simmer until it achieves a rich and creamy consistency.

Reunion with Meatballs: Introduce the cooked Thai meatballs back into the pan, ensuring each gets a generous coating of the tantalizing coconut curry sauce.

Cooking Methods for Asian Meatballs

Remember to check the internal temperature of the meatballs to ensure they have reached 165°F (77°C) for optimum safety and flavor. Here are 3 ways to cook turkey tofu meatballs…

1. Stovetop cooking is our favorite way to cook curried turkey meatballs because you can cook everything in one pan.  In addition, you can use the pan drippings from frying the meatballs to make the curry sauce extra flavorful.
2. Air Fry at 400 degrees for about 10 minutes and turn over halfway to ensure browning on all sides.
3. Bake at 375°F (190°C) for approximately 15 minutes.

Recipe Tips

• Drain and pat dry the tofu before crumbling and adding into the meatball mixture.
• Use your hands to incorporate all the meatball ingredients. Just squeeze and let the ingredients go through your fingers just like we did with our miso chicken meatballs. You might want to take off any rings before trying this.  Using your hands to mix works better and faster than using a fork or spoon.
• Don't overmix the meatball ingredients as this can make the meatballs tough.
• Use a good full fat quality coconut milk like Aroy-D or Thai Kitchen. Using the off brands that have lots of fillers or additions can result in a watery sauce.
• Don't wash the pan after cooking the Asian turkey meatballs. These pan dripping make the Thai curried sauce extra scrumptious and satisfying.
• Prepared meatballs can be stored in the refrigerator for up to 3 days.
• Frozen turkey meatballs can be stored in the freezer for up to 2 months.

What to Serve with Turkey Meatballs?

To keep this meal low carb, serve with some of these healthy side dishes.

• Stir fried cauliflower rice, broccoli rice or crispy cauliflower bites.
• Serve on top of zucchini noodles or stuffed in a cabbage roll.
• Hallow out a baked spaghetti squash and add a few healthy low carb turkey meatballs.
• Try this easy Asian recipe with garlicky Stir fried green beans or a turmeric vegetable medley.
• Freshen up this easy dinner inspiration with spicy cucumber refrigerator pickles, Stir fried romaine lettuce or a crisp green salad.
• You might even want to lap up all that delicious curry sauce with a couple cloud breads.
• Try these meatballs as a low carb appetizer or in your favorite soup.

If you are not watching your carbohydrate intake, these gluten free turkey meatballs are delicious with a bowl of steamed jasmine rice, noodles or even black rice.

Frequently Asked Questions (FAQ's)

More Curry Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Low Carb Turkey Meatballs in Coconut Curry Sauce

Savor Thai-inspired low-carb turkey meatballs in rich coconut red curry sauce-no breadcrumbs, just tofu. An easy, gluten-free Asian dinner that freezes well.

Course Mains

Cuisine Thai

Diet Diabetic, Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 24 meatballs

Calories 61kcal

Author HWC Magazine

Ingredients

Turkey Tofu Meatballs

• 1 pound Ground turkey
  
• 6 ounces Tofu
  firm
• 3 Green onions
  sliced thinly both white and green parts
• 2 tablespoons Soy sauce or coconut aminos, tamari sauce to keep gluten free
• 1 tablespoon Sesame oil
  
• Salt and white pepper
  to taste
• 3 cloves Garlic
  peeled and minced
• 1 inch Ginger
  knob peeled and grated
• 1 tablespoon Oil

Sauce

• Scrappings from pan
• 13 oz Coconut milk canned
• 1 tablespoon red Thai curry paste or green curry paste to taste (we used "Mae Ploy Green Curry Paste but you can make your own or use whatever brand you enjoy)
• 1 tablespoon Fish Sauce we used a gluten- free brand
• 1 teaspoon Stevia or sweetener of choice - optional (we did not use any)
• 2 tablespoons Lime juice or juice of one lime upon serving
• Salt and white pepper
  to taste

US Customary - Metric

Instructions

• In a large bowl combine ground turkey, tofu, green onions, soy sauce (tamari), sesame oil, salt and pepper to taste, ginger and garlic and mix well. Form into 1.5 inch balls. Set aside.

Stove Top Method

• Preheat pan with oil of choice and fry turkey tofu meatballs for about 3 minutes on all sides or until no longer pink - about 15 minutes. Turning every few minutes. Set aside. Do not wash your pan!!!!
• Remove your turkey meatballs for the pan and keep warm. Add the coconut milk, curry paste, fish sauce, sweetener of choice (optional) and salt and pepper to taste and heat until well combined.

  Allow the coconut curry sauce to cook and reduce a little longer ( about 5 minutes) before adding the meatballs back into the pan.

  Place your meatballs back in the pan. Turn the meatballs and drizzle the delicious coconut curry cream sauce over the low carb meatballs so they all have the sauce on them.

Oven Method

• Pre-heat oven to 375 degrees F or (190 C)

  Drizzle oil on the bottom of your Dutch oven or pan that can go from oven to stove top. Place your meatballs about 2 inches apart and bake for about 15 - 20 minutes until no longer pink inside. Set aside.

  Do not wash your pan!!!! Remove your meatballs from the pan, keep warm, set aside. Add coconut milk to the pan with the pan drippings and add fish sauce, curry paste, salt and pepper and sweetener of choice, if desired, and mix well.

  Add your meatballs back into the pan and toss in the coconut curry sauce.

Air Fryer Method

• Air Fry turkey tofu meatballs at 400 degrees F (204 degrees C) for about 10 minutes and turn over halfway to ensure browning on all sides. Complete the recipe as described in the stove top directions.

Serve Up Thai Meatballs

• Drizzle fresh lime juice over your Thai Curry Turkey Tofu Meatballs. Garnish with fresh cilantro and serve over cauliflower rice or zucchini noodles to keep it low carb. Delicious with steamed rice if you do not need to stay on a low carb diet.
• Enjoy!

Video

Notes

Recipe Tips

• Drain and pat dry the tofu before crumbling and adding into the meatball mixture.
• Don't overmix the meatball ingredients as this can make the meatballs tough.
• Use a good full fat quality coconut milk like Aroy-D or Thai Kitchen. Using the off brands that have lots of fillers or additions can result in a watery sauce.
• Don't wash the pan after cooking the Asian turkey meatballs. These pan dripping make the Thai curried sauce extra scrumptious and satisfying.
• Feel free to use Thai red or green curry paste for this curried turkey meatball recipe. 
• Prepared meatballs can be stored in the refrigerator for up to 3 days.
• Frozen turkey meatballs can be stored in the freezer for up to 2 months.

Nutrition

Serving: 6meatballs | Calories: 61kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 133mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg

The post Low Carb Turkey Meatballs in Coconut Curry Sauce appeared first on Healthy World Cuisine

Perfect lunch or dinner for those busy back to school days, cold days or days you are feeling a bit under the weather.

Clear Broth in an Instant

Wave farewell to the hours spent waiting for Chinese soups to simmer on the stovetop, blanching chicken, and skimming the surface. The Instant Pot (or electric multi cooker) does all the work, so you don't have to.

Using the Instant Pot soup setting allows the liquid to come to a slow simmer without boiling - the result is a clear soup. In addition, we have loads of other helpful hacks to help you achieve a clear soup that even grandma would be proud of.

Soup Benefits

Grandmas always know best! This time-honored ABC Soup recipe has been around for centuries boosting immunity during cold and flu seasons or whenever you need some extra tender loving care. Revitalize your health and bolster your immunity with nourishing chicken soup. It's a bowl of prevention and wellness in every spoonful.

This chicken soup is cooked with bones, so it contains extra vitamins and collagen. ABC Soup is not cooked as long as our beef bone broth.  However, the added pressure from the Instant Pot helps extract the nutrients and flavor.

With just 6 main staple ingredients, you can enjoy a delicious homemade Cantonese soup, in under an hour. Try adding fun alphabet noodles or rice to the soup for an extra hearty meal.

What does ABC Soup Stand For?

Healthy ABC soup contains vitamins A, B and C from the nourishing carrots, potatoes, and tomatoes. One may argue that it is called ABC soup because it is an essential recipe that everyone should learn how to make - and it's easy like ABC.

Did ABC soup originate in Malaysia, China or elsewhere?  Does it even matter? All we know, is that you are going to love having this simple Asian soup on your menu rotation.

Easy to Find Ingredients

Chicken drumstick (legs) - are budget friendly. You can also substitute with other chicken parts with bones such as thighs, wings, etc. In addition, you can also substitute with pork ribs. If you use pork, you may consider adding in a little Shaoxing wine or cooking sherry to mellow out the flavor in the soup.

Potatoes - We used a waxy Yukon gold potato because we love that creamy buttery flavor. Because they are less starchy, they hold up well in soups and retain their shape. Red potatoes and new potatoes are also waxy potatoes that do not turn into mash while the soup simmers. If you prefer rice instead of potatoes, you may like to try our immunity boosting soup.

Carrots - Pick the thicker carrots. We prefer to cut larger the carrots larger to prevent them from breaking down during the cooking process. They add sweetness to this Chinese soup.

Tomatoes - Plum or Roma tomatoes are budget friendly, have less seeds and are meatier compared to other types of tomatoes. However, use the type of fresh tomatoes you have on hand or canned tomatoes. The acid from the tomatoes helps extract more collagen and cartilage from the bones.  This makes this Chinese soup more delicious and nutritious. 

Corn - Fresh on the cob is preferred during the peak season.  Our Tri-colored farmers market sweet corn added a delicate sweetness to the ABC soup broth.  Of course, you can substitute with either frozen or canned corn as well.

Onion - but of course, right! As shocking as this may seem, there is NO garlic in this recipe. A few sliced green onions add a pop of freshness to the dish.

Ginger - This fresh spice is optional but really makes this recipe super cozy, zippy and warming.  Of course, you can also try a little dried ground ginger instead of fresh. We add about 2.5-inch knob ginger bashed and add directly into the soup.

Optional Chinese Red Dates and Goji Berries - to nourish your spleen and blood.

How to Make Cantonese Soup in the Instant Pot

• Peel Tomatoes - First make a small slit in the tomato skin in both directions. Then, pour boiling water to cover the tomatoes for just about 1 to 2 minutes. Immediately, plunge the poached tomatoes into a bath of iced water. Then, peel the tomatoes and slice them into large chunks.

• Prep Vegetables - Peel and chop potatoes, carrots, onions, and slice into large chunks. Remove the husk from the corn on the cob. Use a knife to carefully cut into sections or just break it in half with your hands.

• Aromatics - Cut approximately a 2.0-inch (5.0 cm) piece of fresh ginger in half and bash with a knife. Rinse Chinese red dates and goji berries if you plan on using them - optional ingredient.
• Remove skin from chicken- If using a chicken drumstick, just start peeling from the large end down to the small end and pull off the skin and fat.

• Place all the ingredients in the Instant Pot and cover with water. Seal the Instant Pot and make sure the nozzle is in the sealed position. Set the Instant Pot to the soup setting for 35 minutes on high pressure. Allow the pressure cooker to natural release for at least 15 to 20 minutes or until the plunger is released. Season to taste.
• Serve ABC Soup - Place the cooked chicken, potatoes, carrots, tomatoes, onion, and corn on the cob in a bowl and ladle over several scoops of the nourishing clear chicken broth. Garnish with sliced green onions and enjoy.

The Instant Pot Advantage

Unlike a standard pressure cooker, the Instant Pot or electric multi cooker, has many other preset programs. These special settings are very convenient when cooking black rice or even a lentil ham stew because they simply the cooking process and you have better results.  

One of the primary benefits of owning a multi cooker lies in its soup setting. Unlike the pressure cook option, the soup setting facilitates a gradual and gentle simmer for the broth under pressure. With this function, there's no aggressive boiling involved. This is crucial because boiling soup can lead to undesirable outcomes such as cloudiness and the risk of vegetables turning mushy.

Of course, a cloudy soup with impurities and mushy veggies is not very appetizing! If you want a clear broth while cooking on the stovetop, you must first skim off the impurities and that takes time. This soup function on the Instant Pot keeps soups clear of impurities and/or at least allows the few to be easily scooped away from the top.

Crafting the Clear Broth

If your grandma showed you how to make authentic Chinese ABC soup, you were probably taught that you needed to blanch the chicken, not once but twice, before adding to the soup pot. With our fool proof method, you can skip this time-consuming step altogether.

1. Use the Soup function on the Instant Pot or electric multi-cooker with a normal pressure.
2. Use Chicken legs (drumsticks) because the skin is so easy to remove. In addition, there is no need to pre-blanch chicken legs before adding to the Instant Pot. (However, if you decide to use a fatty difficult to skin protein like chicken feet, etc. - These will need to be blanched before placing them in the Instant Pot)
3. When adding optional Chinese red dates to the soup, keep them whole. Remove them carefully before serving the soup. If they break open, they can cloud the soup broth. If they do break open, no worries. For the home cook, this is just fine because it makes the soup extra nourishing.
4. If you choose to cook Cantonese ABC soup on the stove top, do not boil broth. Instead, allow gradual heating to a simmer so that the proteins have a chance to gather. This makes it easier to skim foam off the top.

Recipe Tips

• Cut the vegetables into large chunks so that they do not break apart when cooking. The star of today's recipe is delicious sweet fresh picked sweet corn on the cob.
• Peeled vegetables and tomatoes are more pleasing from a texture standpoint.
• Remove as much fat and skin from the chicken as possible to keep the clearest broth. This is also more pleasing from a serving perspective.
• Season abc soup to taste with salt and pepper and adjust before serving. We usually do not add too much salt at the beginning because the flavors have not yet developed fully. If you are trying to watch your sodium intake, you can try using a salt free seasoning. 
• It can take up to 30 minutes for the Instant Pot to come to pressure before starting to cook on the soup setting.
• If you have the time, you can allow the Instant Pot multi cooker to naturally release. We chose to allow 15 minutes of natural release, followed by a quick release.
• Please be careful and use a towel when using the quick release method. The Instant Pot is quite full, and some juice and steam will be released.
• Do not overfill the multi-cooker! There is a line labeled on the inside pot that you should never go above.

Equipment

We used a 6.0 quart (5.6 liter) Instant Pot Duo series. It took approximately 6 cups of cool water to cover the ingredients. If you own a smaller multi-cooker, you can cut the ingredients in half and just cook less.

How to serve

Kid Friendly - We usually remove the chicken from the bone and shred or cut it into bite-sized pieces. This makes it easier for them to enjoy the soup without the hassle of bones.

Adults - We add tender chicken drumsticks and veggies with several ladles of nourishing broth into a soup bowl. Then, top it off with a few sliced green onions.

Accompaniments

• Consider incorporating cooked alphabet pasta or rice for a fun and filling meal idea. Encouraging the kids to spell out words using the alphabet pasta.
• Serve with crackers, whole wheat focaccia bread or gluten free dinner rolls.
• Sometimes, we like to serve a little soy sauce with garlic chili oil on the side to dip the chicken in.
• Serve a few pan-fried or boiled dumplings on the side.
• You can't go wrong with a delicious bowl of Hong Kong fried rice or eggplant with garlic sauce on the side.

Vegan Option

If you want to try a plant-based option, swap the chicken with mushrooms. Rehydrated dried shiitake mushrooms and their soaking liquid add a delicious umami flavor to the broth. You will need to reduce the cooking time to 20 minutes using the soup setting.

Storage and Reheating

Cantonese ABC Soup can be stored covered in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Reheat the soup over medium heat in a pot on the stove top or in the microwave until warm.

Frequently Asked Questions (FAQ's)

More Savory Chinese Soups

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Cantonese ABC Soup (Instant Pot Clear Broth Recipe)

Warmup with a comforting bowl of traditional Cantonese ABC soup with our quick and easy Instant Pot's clear broth technique.

Course Mains

Cuisine Chinese

Diet Gluten Free, Low Lactose, Low Salt

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Instant Pot Natural Release 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 bowls

Calories 338kcal

Author HWC Magazine

Equipment

• 1 Electric Multi-Function Cooker (6 Quart Instant Pot or device with the soup function)

Ingredients

• 3 whole tomatoes (We used Roma) - peeled and chopped into large chunks
• 3 whole potatoes (We used Yukon Gold) peeled and chopped into large chunks
• 3 whole carrots peeled and chopped into large chunks
• 1 small onion peeled and chopped into large chunks
• 2 inch ginger fresh knob, cut in half and smashed
• 2 whole corn on cob peeled and chopped into 3 to 4 sections
• 4 whole chicken drumsticks (Legs, with the bone in) - remove skin
• water to cover ingredients in Instant Pot - we needed about 6 cups (1.4 liters).
• salt and pepper to taste (we used white pepper)
• red dates and goji berries dried optional - just a few
• 3 whole green onions sliced thin for garnish - optional

US Customary - Metric

Instructions

• Peel Tomatoes - First make a small slit in the tomato skin in both directions. Then, pour boiling water to cover the tomatoes for just about 1 to 2 minutes. Immediately, plunge the poached tomatoes into a bath of iced water. Then, peel the tomatoes and slice them into large chunks. (If you do not mind the peel in soup, you can just chop the tomatoes in large chunks.)
• Prep Vegetables - Peel and chop potatoes, carrots, onions, and slice into large chunks. Remove the husk from the corn on the cob. Use a knife to carefully cut into sections or just break it in half with your hands.
• Aromatics- Cut approximately a 2.0-inch (5.0 cm) piece of fresh ginger in half and bash with a knife. Optional - Rinse Chinese red dates and goji berries if you plan on using them.
• Remove skin from chicken- If using a chicken drumstick, just start peeling from the large end down to the small end and pull off the skin and fat.
• Place all the ingredients in the Instant Pot and cover with water. Season to taste. Seal the Instant Pot and make sure the nozzle is in the sealed position. Set the Instant Pot to the soup setting for 35 minutes on high pressure. Allow the pressure cooker to natural release for at least 15 to 20 minutes or until the plunger is released.
• We chose to allow 15 minutes of natural release, followed by a quick release. Please be careful and use a towel when using the quick release method. It is possible that some juice and steam will be released.
• Remove the ginger. To keep a clear broth, carefully remove the Chinese red dates if added. Check seasoning and add more salt and pepper as desired.
• Serve in bowls and garnish with a few sliced green onions. Enjoy!
• For the Kids: Our preference is to remove the chicken from the bone so it is easier for them to eat. In addition, we like to also add some cooked alphabet pasta or rice for an extra hearty meal.

Video

Notes

Recipe Tips

• Cut the vegetables into large chunks so that they do not break apart when cooking.
• Peeled vegetables and tomatoes are more pleasing from a texture standpoint.
• Remove as much fat and skin from the chicken as possible to keep the clearest broth. This is also more pleasing from a serving perspective.
• Season ABC soup to taste with salt and pepper and adjust before serving. We usually do not add too much salt at the beginning because the flavors have not yet developed fully. If you are trying to watch your sodium intake, you can try using a salt free seasoning.
• It can take up to 30 minutes for the Instant Pot to come to pressure before starting to cook on the soup setting.
• If you have the time, you can allow the Instant Pot multi cooker to naturally release. We chose to allow 15 minutes of natural release, followed by a quick release.
• Please be careful and use a towel when using the quick release method because some juice and steam will be released.
• Do not overfill the multi-cooker! There is a line labeled on the inside pot that you should never go above.

Storage 

Leftover soup can be stored covered in the refrigerator for up to 3 days or frozen for up to 3 months. 

Reheating

Feel free to reheat soup on the stove top over medium heat until heated through. Alternatively, you can reheat lightly covered in the microwave for a minute or until heated through. 

Nutrition

Serving: 1bowl | Calories: 338kcal | Carbohydrates: 31g | Protein: 40g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 119mg | Sodium: 174mg | Potassium: 1226mg | Fiber: 5g | Sugar: 5g | Vitamin A: 8130IU | Vitamin C: 40mg | Calcium: 61mg | Iron: 3mg

The post Cantonese ABC Soup appeared first on Healthy World Cuisine

Well don't take our word for it. Give this easy chicken recipe a try this weekend.  Perfect for a summer picnic, budget friendly and low carb options available.

Ingredients and Substitutions

Marinade

Chicken legs (drumsticks) - We picked drumsticks as they are more budget friendly. However, you could certainly substitute with other skin on chicken options like chicken thighs, chicken breasts with the bone or even spatchcock a whole chicken. However, each cut of the chicken will have a different length of time required to cook.

Wine - If you have access to an Asian Market, choose a Shaoxing wine. A dry white wine or cooking sherry will work just fine.

Soy sauce - A dark soy sauce is preferred because it gives the chicken legs that beautiful bronze color, but a regular light soy sauce will also be fine. If you need to keep this recipe gluten-free, substitute with tamari sauce.

Orange zest will be used in both the marinade and in the tea smoking packet.

Ginger - fresh is always best. However, you may also use dried ground ginger in both the chicken marinade and in the sticky honey soy glaze. A knob of fresh ginger is approximately 1 tablespoon freshly grated. If using dried ginger, you would use only ¼ teaspoon as it is much stronger.

1 tablespoon of fresh grated ginger = ¼ teaspoon dried ground ginger

Garlic - Fresh is always best or you can used dried ground garlic powder in the marinade.

Szechuan (Sichuan) Peppercorns - are optional but we love that little bit of tongue numbing deliciousness. If you decide to purchase Sichuan peppercorns, we have loads of recipes like Mapo Tofu and Hot and Spicy Mandarin Orange Chicken you may enjoy. You can find Szechuan peppercorns in specialty stores, online spice stores, Amazon and in the Asian markets.

How to Marinate Chicken?

Place chicken drumsticks, Shaoxing wine, orange zest, ginger, garlic, dark soy sauce, oil, salt and ground Sichuan peppercorns in a bowl or sealable baggie. Mix well and place in refrigerator to marinate overnight or at least one hour.

Tea Smoking Packet Preparation

Take 2 sheets of heavy-duty aluminum foil lie them on the counter. Then, put loose leaf teas, rice, brown sugar, cinnamon twill sticks, star anise and slices of orange peel on top. Fold up the aluminum foil sheets around the aromatics but leave a gap open at the top. This gap will allow you to add more tea and brown sugar midway in the cooking process and allow the smoke to escape. Set aside.

How to Grill Chicken Drumsticks?

Side Dishes

Man can't live on chicken alone. However, we have watched hungry boys pack away at least 4 of these delicious drumsticks at one sitting. If you have the grill already fired up, try our Super Easy Grilled Asian Eggplant on the side along with steamed jasmine rice, our Homemade Sichuan Garlic Chili Oil and maybe a salad from one of our Healthy Summer Salads with Fruit.

Don't forget dessert! Our make ahead Chocolate Covered Frozen Fruit are refreshing and light at the end of a meal.

Background History

Have you ever tried a tea smoked duck? It's quintessential dish of Szechuan cuisine and a must try if you have not already. It is still made today using the classic techniques created many years ago.

Did you know that smoking meats and poultry is an ancient food preservation technique?  During the caveman time, they used to hang raw meats in their unventilated little caves with a fire. They learned that the meats could last longer without spoilage from the smoke. Long before modern refrigeration, smoking was used to preserve poultry, meats, and fish.

Frequent Asked Questions

More Chicken Grilling Recipes

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Tea Smoked Chicken Legs

Finger licking crispy skinned Tea Smoked Chicken Legs are smoked on the grill with an Asian tea spice packet and then slathered with sticky honey soy glaze.

Course Main Course

Cuisine Chinese

Prep Time 10 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 4 people (2 legs per adult)

Calories 234kcal

Author HWC Magazine

Equipment

• Gas or BBQ grill

Ingredients

Chicken Marinade

• 8 drumsticks chicken legs
  (or can use chicken thighs, whole split chicken or chicken breasts on the bone)
• ½ cup rice wine (shao xing)
  or dry cooking sherry or dry white wine
• 2 tablespoon dark soy sauce Substitute with tamari sauce if you need to keep it gluten-free. You can use regular soy sauce if you cannot find dark soy sauce.
• 1 tablespoon orange zest
• 1 tablespoon ginger
  1 tablespoon grated fresh (can also use ¼ teaspoon dried ground)
• 3 cloves garlic
  minced
• 2 tablespoons olive oil
  (can also use canola oil or light flavored oil)
• ½ teaspoon salt
  to taste
• 1 teaspoon Szechuan peppercorns (ground)
  (if you do not have just exchange with white or black peppers but I love the thumb numbing sensation of the Szechuan peppercorns)

Tea and Herb Smoking Packet

• 2 sheets aluminium foil
  to make tea smoking packet
• 1.5 cups loose leaf tea We used a combination of black tea and oolong tea. (Remember to set aside ½ cup of tea to add half way in the cooking process)
• ½ cup rice Jasmine long grain rice (or other rice as desired, do not use instant rice)
• ¾ cup brown sugar (½ cup for initial packet- reserve ¼ cup for half way )
• 5 slices orange peel
• 5 whole star anise (if do not have can exchange with 1 tablespoon of Chinese 5 spiced powder)
• 4 sticks cinnamon
  or 1 tablespoon ground

Honey Soy Glaze

• ½ cup honey (if diabetic or need this recipe to be low carb- exchange with ½ cup sugar free orange marmalade)
• 1 tablespoon ginger
  fresh or ¼ teaspoon ground
• ½ cup dark soy sauce or can substitute tamari sauce to keep gluten- free
• 1 teaspoon sesame oil

US Customary - Metric

Instructions

• Marinate the chicken

  Place chicken legs or (chicken thighs, chicken breasts on the bone or split whole chicken breast) in shaoxing (rice wine), soy sauce, orange zest, ginger, garlic , olive oil and salt overnight or at least for 1 hour to allow the the flavors to penetrate.
• Create the Tea and Spice Smoking Packet: 

  Double layer your aluminum foil (about a 18 inches or 46 cm) on a flat surface. Lay the following ingredients onto the center of the aluminum foil; loose leaf teas (set aside ½ cup for later) , rice, brown sugar (set aside ¼ cup for later), oranges peels, star anise and cinnamon. Fold in the 2 sides and leave a small vent at the top of the packet to allow the smoke to escape and area to add more tea and brown sugar half way in the cooking process.
• Place the tea and herb packet under the grill plates on a gas grill or directly on top of the charcoal briquettes on a BBQ grill on the side of the grill that gets hottest. Preheat grill to a low heat (250 degrees F (121 degrees C) and wait until the tea and herb packet to get hot and start smoking well. (about 10 minutes). We like to prep our grill grates with a little oil to prevent sticking.
• In the mean time, remove the chicken from the marinade. Dry the chicken well with a paper towels (this helps make the chicken crispy on the grill). Rub the chicken with a little extra oil. Season with salt and pepper as desired.
• Place the prepared chicken on the grill.

  Place the chicken on the side of the grill that is cooler - opposite of the tea and herb packet Grill and smoke chicken, depending on size for about 20 to 30 minutes on low heat. Turn chicken if ready and not sticking to grill. Close the lid to grill.

  About halfway into the grilling/smoking of the chicken you will need to spoon the ½ cup reserved loose leaf tea and ¼ cup of brown sugar carefully into the opening of the tea smoking packet. When the tea burns off it stops smoking. Be careful and wear oven mitts.
• Make the Ginger Honey Soy Glaze: 

  In a medium bowl, add the honey (or sugar free orange marmalade if diabetic or want this recipe low carb), ginger, dark soy sauce and sesame oil. If using orange marmalade, heat for about 30 seconds to 1 minute in the microwave to get it loosened up.
• Depending on how accurate your heat settings are on your grill, it will take approximately 90 minutes to 2 hours to cook chicken legs on the grill. Use a meat thermometer in the thickest meatiest portion of the chicken leg, away from the bone to get a reading. Once the thermometer reads 165 degrees F (73 degrees C) you are ready to glaze the chicken drumsticks with the honey soy glaze.
• In the 10 minutes of the grilling/smoking of the chicken, brush on the sticky honey soy glaze on all sides. Close the lid on the grill and cook until the meat thermometer reads 175 degrees F (79 degrees C). According to the Food and Drug (FDA), chicken is properly cooked when it reaches 165 degrees F. However, trust us, letting the chicken get up to 175 degrees F allows time for the fat to render- giving you a crispy skin and tender meat.
• Enjoy your finger licking aromatic Tea Smoked Chicken legs!

Video

Notes

Storage

Cooked Tea smoked chicken legs can be stored covered in the refrigerator for up to 3 days and frozen for up to 2 months.

Reheating

Chicken legs can be reheated in the microwave. If you want to crisp them back up, place them in the air fryer at 400 degrees F  after to coming to room temperature for about 6 minutes or until hot and toasty.

Cooking Tips

• If your chicken legs are frozen, thaw them before marinating.
• You can also use whole split chicken breasts, thighs, leg quarters, Grilled Split Cornish Game Hens or drumsticks for this recipe. However, each has a different length of time required to cook. It is best to use chicken on the bone as it has so much more flavor.
• Experiment with different types of teas (oolong, black, green, etc.) for smoking. All of them have subtle changes in the aroma and flavor of the chicken.
• For full flavor, marinate chicken legs overnight like we did for our Air Fryer Crispy Curry Chicken Legs.
• Dab the excess marinade off the chicken before placing on the grill so they get crispy.
• Resist the urge to keep opening the lid of the grill to check on the poultry as you are letting all the delicious tea smoke out.
• If your chicken legs are sticking to the grill grates, they are not ready to turn yet.
• Halfway through the cooking process, add more tea and brown sugar into the tea smoking packet. The tea and brown sugar will have burned off and it is time to add more. (Be careful and wear oven mitts)
• Use a meat thermometer to check the internal temperature of the chicken leg. Place in the meatiest portion away from the bone for the most accurate reading.
• Don't add the honey soy glaze until about 10 to 15 minutes left in the grilling process. Make sure you glaze the chicken all over on both sides.
• If you are diabetic or want a low carb option, you can exchange honey with a little sugar free mandarin orange marmalade.
• To keep this tea smoked chicken leg recipe gluten-free, marinate and glaze your chicken with tamari, instead of dark or regular soy sauce

Nutrition

Serving: 2g | Calories: 234kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 1440mg | Potassium: 193mg | Fiber: 1g | Sugar: 35g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg

The post Tea Smoked Chicken Legs appeared first on Healthy World Cuisine

One bite and you will be hooked! These air fried chicken drumsticks get extra crispy with just 10 minutes of prep time, just like our Super Easy Baked Wing Ding. All the delicious flavors of deep-fried chicken but with less fat and no breading. Air frying, baking, and grilling instructions are included in the recipe for your convenience.

Ingredients

Red curry paste is a delicious blend of red chili pepper, garlic, lemongrass, galangal, shallots, coriander root and kaffir lime leaves and has so many uses. It can be found in the Asian Food section of the typical grocery store. We hope you'll have a little left over to try our Thai Red Curry Salmon recipe. The Thai Kitchen brand has a gluten free red curry paste, if that is a concern for you.

Peanuts - dry roasted or cashews or other seeds like our Easy Roasted Pepitas. If you choose to use a but butter reduce the amount to 1 tablespoon.

Chicken drumsticks (legs) - can also use chicken thighs or wings but they less time to cook. Chicken leg quarters take longer to cook.  If you want a vegan option, try substituting with eggplant.

Fish sauce - gives that salty savory finish. If you need to stay gluten-free use red boat.

Oil - healthy olive oil or can even use coconut oil

Honey or maple syrup to balance the heat.

Lime zest adds a pop of flavor. Usually, kaffir lime leaves are an essential Thai ingredient. However, regular limes are an easier to find ingredient.

Aromatic spices - cumin and curry

Massaman Curry Substitute?

If you live close to an Asian market it is so easy to come by premade massaman curry. You can certainly use pre-made massaman curry paste for this air fryer crispy curry chicken legs recipe and save some time. However, for the rest of us, finding that beloved rich and heavily spiced Massaman curry can be near impossible to come by. That is exactly why we created our adapted version with easy to find ingredients found in a western grocery store.

People love our massaman curry substitute because it has all the flavors of a mild massaman curry (แกงมัสมั่น) but without all the fuss.  We've 'doctored' up a traditional red curry paste to transform it into some with thing those delicious Northern Thailand flavors.

Usually massaman curry has cardamon, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg and mace added to it as well. If you have those spices on hand, feel free to add them. We chose the most important spices to deliver the maximum amount of flavor with the least amount of effort and time.

How to Make Thai Massaman Curry Paste ?

You can make curry paste in a food processor or with a mortar and pestle. If you are using a food processor you can add the ingredients in at the same time and then blend until smooth. You can add a tiny bit of water or coconut milk to get the mixture moving.

However, with a mortar and pestle it is best to add the ingredients in this order for the best results.

Add the garlic cloves with a little salt as an abrasive and bash well

Next add the peanuts and crush.

Now add the red curry paste and adjust to your spice level

Add the zest of a lime and mix

Cumin and cinnamon are added at this time

Next comes the fish sauce

Honey is drizzled in

Now a couple tablespoons of oil and stir

Healthy Chicken Marinade

The best way to infuse lots of flavor into chicken legs is to marinate them overnight in the refrigerator with aromatics and spices, just like we did with our Tea Smoked Chicken Legs. However, if you are in a rush, at least 15 minutes to a half hour of marinating time is best.

You really need to get in there and rubs the drumsticks all over with the Thai curry paste. However, you don't want to be doing that with your bare hands. If you accidently wipe your eyes or anywhere else, you will know about it and you won't ever do that again! There are a couple of ways to avoid the burn from chili peppers.

1. Use disposable gloves when touching the marinated chicken drumsticks.
2. Place the chicken drumsticks and the massaman curry paste in a plastic bag. Seal it up and rub it all around.

How to Get Crispy Chicken Skin?

• If using frozen chicken drumsticks, it is best to let them fully thaw first.
• Dry the drumsticks with a paper towel BEFORE seasoning and marinating. This is THE most important step. Whether you are cooking drumsticks or honey hot wings - dry them well.
• Season the drumsticks with salt and pepper before rubbing them with the massaman curry paste marinade.
• Pre-heating your air fryer for a good 5 to 10 minutes at 400 degrees F (204 degrees C) before air frying also helps.
• Spray your air fryer basked with spray oil to prevent sticking and tearing of the crispy chicken skin.
• In addition, spray the chicken on all sides with oil to ensure maximum crispiness before air frying.
• Do not open the door to your air fryer to keep checking on them - you will lose heat.
• Bring your marinated chicken breasts out of the refrigerator for a few minutes before putting them in the air fryer. This ensures more consistent cooking.
• Turn your chicken legs midway turning the cooking process to ensure all sides are crispy and delicious.

Equipment

Our Air Fryer Crispy Curry Chicken Legs were cooked in our COSORI Air Fryer Toaster 12-in-1 Countertop Convection Oven. Depending on the size of your air fryer, you may or may not be able to air fry all the drumsticks at the same time. For optimal results, you do not want your chicken legs touching so all the surfaces get extra crispy from the forced air.

If you do not own an air fryer- no worries. We have also included baking directions below in the recipe card. You can also grill your chicken drumsticks if Mother Nature is cooperating.

Rocking Side Dishes

We have made this finger licking massaman chicken curry recipe three times this week. It's that good! Try these tasty Thai Cuisine side dishes for a complete meal.

If you want Thai inspired menu, try our Grilled Watermelon Salad and a side or starter of our Gluten-Free Thai Shrimp Pancakes.

Are you hosting a gathering? Start your guests off with a Tropical Fruit Rambutan Cocktail and then finish off the night with a cool and refreshing No-churn Dairy Free Mango Swirl Ice Cream.  

Frequent asked Questions (FAQ's)

More Delicious Thai Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Air Fryer Crispy Curry Chicken Legs

Try our finger-licking-good Air Fryer Crispy Curry Chicken Legs for a spicy, savory, and sweet bite of Thai heaven.

Course Mains

Cuisine Thai

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Marinating Time 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 chicken drumsticks

Calories 97kcal

Author HWC Magazine

Equipment

• air fryer Oven and Grilling Directions included

Ingredients

Massaman Curry Paste (or use store-bought)

• 3 extra large garlic cloves or 6 medium peeled
• ¼ teaspoon salt
• ¼ cup peanuts roasted
• 1 to 2 tablespoons Thai red curry paste
• 2 teaspoons lime zest or zest from 1 lime
• ½ teaspoon ground cinnamon
• 1.5 teaspoons ground cumin
• 2 tablespoons fish sauce

Chicken

• 6 chicken legs (drumsticks) prepped and dried well with a paper towel or about 2 pounds (each leg is about 4 ounces and has about 1.5 ounces of chicken meat without the skin and bones - plan on two per person or more if you have a hungry crew.)
• salt and pepper as desired
• massaman curry paste ingredients above or can use store bought
• 3 tablespoons honey or maple syrup or sugar alternative of choice
• 1 tablespoon oil
• spray oil to prevent sticking

Garnishes - optional

• peanuts roasted and crushed
• cilantro, green onions and chili peppers

US Customary - Metric

Instructions

Make the massaman curry ( or you can use pre-made from the market )

• Place all ingredients for the massaman curry (garlic, salt, peanuts, Thai red curry paste, zest of 1 lime, cumin, cinnamon and fish sauce) in a food processor or use mortar and pestle to blend well.

  If having a hard time getting the ingredients to blend in the food processor, add 1 teaspoon of water or coconut milk at a time just to get it going.

  On the other hand, if you are using a mortar and pestle, bash and blend together all ingredients, except the fish sauce. Stir fish sauce in last so you don't make a mess.
• Stir in honey and oil into the massaman curry paste. Set aside.
• Dry chicken drumsticks well and season on all sides with salt and pepper.
• Place the chicken legs in a big bowl or in a large sealable plastic bag. Add in the homemade massaman curry paste with the added honey and oil and rub well to cover the whole surface of the chicken legs. We used gloves and did this with our hands. Allow to chicken legs to marinate for at least 30 minutes or overnight covered in the refrigerator.

  Marinating allows the flavors to develop and penetrate the chicken. If you do not have the time to marinate, these massaman glazed chicken legs are still delicious.

Air Fry Directions

• Preheat your air fryer to 400 degrees F (204 degrees C) for 5 to 10 minutes.
• Spray the air fryer tray and the chicken legs with spray oil.

  Air fry chicken drumsticks for about 15 minutes and then flip over on the other side and cook for another 10 to 15 minutes. Chicken drumsticks are cooked when the juices run clear, the chicken is golden brown and/ or the meat thermometer reads 165 degrees F. Cook time will vary, depending on how large your drumsticks are.

Oven Baked Chicken Drumstick Directions

• Preheat the oven to 390 degrees F or 200 degrees C. Line the baking tray and grease well to prevent sticking. Bake the chicken drumsticks uncovered in the middle rack of the oven for about 1 hour to 1 hour and 10minutes or until the chicken juices run clear, the chicken legs are golden brown and/or the meat thermometer reads 165 degrees F.

Grilling Directions

• Preheat your grill to a medium heat or about 400 degrees F (204 degrees C). Clean, prepare and grease grill grates. Spray your chicken legs with a little oil spray or drizzle or a little extra olive oil to prevent sticking. Grill chicken legs on the grill covered (indirect heat) for about 35 minutes or until the internal temperature is at least 165 F and the juices run clear. Periodically turn the chicken legs so they get crispy on all sides.

Garnishes (optional)

• Garnish Air Fryer Crispy Curry Chicken Legs with roasted crushed peanuts, cilantro, chili peppers and fresh limes if desired. Enjoy!

Video

Notes

Nutrition information is for 1 chicken drumstick. Hungry adults will want 2 drumsticks. There is enough Massaman curry marinade to make a total of 8 chicken legs if desired. 

How to Reheat leftovers?

The best way is to reheat crispy chicken legs is in your air fryer or oven at 400 degrees F (205 degrees C) Place the chicken legs back in the air fryer or oven for approximately 6 minutes or until warmed through and the skin is crispy again.

Can you cook frozen chicken drumsticks in the air fryer?

Absolutely! Did you forget to thaw your chicken legs before you left for work in the morning? No worries, just follow the recipe and then plan on increasing your cook time for another 10 to 15 minutes or until the internal temperature is 165 f (74 degrees C)

How long can you keep cooked chicken legs in the refrigerator?

You can keep cooked chicken up to 3 to 4 days in the refrigerator or can be frozen for up to 4 months.

You can also make this recipe with chicken thighs or mid section wings but you will need to adjust the cooking time accordingly. 

Nutrition

Serving: 1chicken drumstick | Calories: 97kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 571mg | Potassium: 84mg | Fiber: 1g | Sugar: 9g | Vitamin A: 402IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

The post Air Fryer Crispy Curry Chicken Legs appeared first on Healthy World Cuisine

Need a quick and easy 20-minute dinner? Try our Hot and Spicy Mandarin Orange Chicken. It's a healthy Chinese stir fry bursting with fresh oranges and a tongue numbing Sichuan pepper sauce. 

Skip the deep-fried coronary artery-clogging chicken loaded up with a sugary sauce. Instead, try our lightened-up version. The quick and easy marinade makes this hot spicy chicken "velvety" tender.  Then, the chicken is quickly stir fried with a light orange sauce just like our Orange Sweet Potato Stir Fry and Braised Orange Anise Lotus Root.  

This hot and spicy Chinese chicken recipe is gluten-free, dairy-free and has only 8 net carbs per serving. In addition, it's the perfect matchmaker's Chap Goh Mei romantic dinner. Read on to find out why and how oranges are used to seduce your soulmate. 

Ingredients

Chicken - we used boneless and skinless chicken breast but it is also delicious with dark meat. The most important step is cutting the chicken against the grain and super thin. If vegetarian or vegan, try swapping out the chicken with tempeh.

Cornstarch - important element to tenderize the chicken and to thicken the mandarin orange sauce. In a pinch, you can substitute with potato starch. 

Sesame Oil - gives this Chinese recipe a lovely flavor and helps velvet the chicken. If you do not have sesame oil, you can add a little mild flavored oil to the marinade. 

Shaoxing Cooking Wine - or cooking sherry adds an aromatic richness to stir fry dishes and removes the odd smell (骚味 or sāo wèi) of raw meat. 

Vinegar - we used apple cider vinegar but you could also use white or black vinegar. Just a little drizzle adds a punch of flavor to the orange sauce. (Sorry, it is not in the photo above)  

Burst of Flavor

Mandarin Oranges - Mandarin or tangerines are best for this recipe as they are sweet, slightly tart and easy to find. You can also use Cutie or Halo clementine's that are a hybrid of the mandarin and orange. In addition, ordinary navel oranges can work too. However, sometimes they are not as sweet and flavorful as a mandarin orange. 

Sichuan Peppercorns (Szechuan peppercorns) - is a tongue numbing spice from the Sichuan Province of China. They are not super spicy. Instead, they numb your tongue and are fragrant. Not only are Sichuan peppers delicious in our tangerine chicken but also in our Mapo Tofu and Spicy Sichuan Hot Pot. You can find Sichuan Peppercorns in Whole Foods, specialty stores, spice stores and Asian food markets.  

Spicy Black Bean Sauce - is a specialty sauce made from fermented black beans and chili peppers. It gives this recipe that delicious umami flavor and a little punch of heat. Leftover sauce can be used in our Baked Cod Parcels with Black Bean Sauce or Beef and Peppers in Black Bean Sauce. Most supermarkets will carry this condiment in the Asian food section. In a pinch, you can substitute with spicy garlic sauce.  

How to make?

• Crush Sichuan Peppercorns. You can do this in a spice blender, with a mortar and pestle or with a heavy item inside a towel.  
• Slice your chicken thinly against the grain. 

• Marinate chicken with cornstarch, ginger, garlic, sesame oil, Shaoxing wine, sugar, soy sauce and white pepper. 
• Zest the mandarin oranges. 

• Juice the mandarin oranges. 
• Make the orange sauce. In a small bowl combine cornstarch, Shaoxing wine, soy sauce, vinegar, spicy black bean sauce (or spicy garlic sauce), sesame oil, mandarin orange zest and juice and sugar. Stir well and set aside. 

• Add oil to your wok or pan and over medium high heat add in the Sichuan peppercorns and whites of green onions. Stir fry for just a minute until aromatic. (Vent your windows)  
• Then, add the marinated chicken and stir fry until no longer pink.  
• Make a well in the middle of your wok or pan. Add the orange sauce and let it start to bubble and start to thicken. Stir fry orange sauce and chicken together. Toss in the green parts of the green onion. Enjoy! 

Easy Chinese Recipes

Did You Like Our Recipe? Leave a ⭐⭐⭐⭐⭐ rating and/or a review in the comments section below. Your feedback is always appreciated! Follow us for more delicious recipes on Pinterest, Instagram, Twitter and Facebook! Don't forget to sign up for our email list for more free recipes.

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Hot and Spicy Mandarin Orange Chicken

Need a quick and easy 20-minute dinner? Try our Hot and Spicy Mandarin Orange Chicken. It's a healthy Chinese stir fry bursting with fresh oranges and a tongue numbing Sichuan pepper sauce.

Course Mains

Cuisine Chinese

Diet Low Fat, Low Lactose

Prep Time 17 minutes minutes

Cook Time 3 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 257kcal

Author HWC Magazine

Equipment

• Wok or large frying pan
• citrus zester or grater

Ingredients

• 1 teaspoon Sichuan peppercorns dried and crushed or more if you desire

Marinade

• 1 pound chicken breast or tenderloins boneless and skinless sliced thinly
• 1 tablespoon cornstarch
• 1 teaspoon sugar or sugar alternative or sweetener of choice
• 1 inch ginger knob freshly grated or ½ teaspoon ground ginger
• 3 cloves garlic
  peeled and minced
• 1 tablespoon Shaoxing wine or a dry sherry - optional
• 1 tablespoon soy sauce or tamari for gluten free
• 1 teaspoon sesame oil
• white pepper to taste or about ⅛ teaspoon

Sauce

• 1 teaspoon cornstarch
• 2 teaspoons sugar or sugar alternative adjust amount depending on how sweet or sour your oranges are.
• 1 tablespoon Shaoxing wine or dry sherry - optional
• 1 teaspoon vinegar apple cider vinegar
• 2 tablespoons soy sauce
  or tamari for gluten-free
• 1 teaspoon spicy black bean sauce
  or spicy garlic sauce if desired
• 1 teaspoon sesame oil
• 2 teaspoons mandarin orange zest
  or orange zest
• 9 tablespoons mandarin orange juice
  or orange juice

Stir Fry

• 1 tablespoon oil
• 1 to 2 whole green onions chopped

Garnishes

• Slices of mandarin oranges optional
• cooked rice as desired - optional

US Customary - Metric

Instructions

• Grind Sichuan peppercorns in a spice blender, mortar and pestle or with a heavy object over a tea towel. Set aside.

Chicken Marinade

• Slice chicken thinly against the grain. You can freeze your chicken for 30 minutes up to an hour to make this process easier.
• In a small bowl, combine the chicken slices with the cornstarch, a little sugar to help with caramelization of the chicken, ginger, garlic, Shaoxing wine, soy sauce, spicy black bean sauce, sesame oil and white pepper. Mix thoroughly and let marinate at least 15 minutes or up to overnight. This helps tenderize the chicken.

Mandarin Orange Sauce

• Combine and mix cornstarch, sugar or sugar alternative, Shaoxing wine and vinegar. Mix well to remove any lumps. Next, add soy sauce, spicy black bean sauce, sesame oil, mandarin orange zest, juice of mandarin oranges into the cornstarch mixture and set aside.

Chicken Stir Fry

• Add oil and crushed dried Sichuan peppercorns and quickly stir fry until aromatic about 1 minute. Then, add the whites of the green onions.
• Add the marinated chicken and quickly stir fry for about 2-3 minutes until chicken is no longer pick and the juices run clear.
• Move the chicken to the sides of the wok or pan to make a well. Add the mandarin orange sauce to the pan and allow the sauce to start to bubble. (Note: the pan or wok needs to be hot between 95-100°C (203-212°F) to thicken the sauce) Then, quickly stir fry until the sauce is thick and bubbly. Add the tops of the green onion and mix.
• Garnish the Mandarin orange chicken with mandarin oranges and serve with a side of rice and stir fried vegetables. Enjoy!

Video

Notes

Sichuan peppers are optional. However, they add that addictive tongue numbing deliciousness.  

Helpful Recipe Hints 

• If you are having difficulty cutting thin chicken slices, place your chicken in the freezer for 30 minutes to one hour. This will make it easier to slice.  
• Vent your home while stir frying the Sichuan peppercorns. They are very strong and can be a bit abrasive on your nose and make your eyes water. 
• Marinate your chicken for at least 15 minutes but even better overnight. 
• Mandarin oranges are more difficult to zest. This is because their skin in not attached to the flesh like on an orange.  Gently hold the mandarin orange. Don't try to squeeze it. Brush the mandarin lightly back and forth to zest.  
• The amount of sugar needed for the sauce is dependent on how sweet or sour your mandarin oranges are. If your oranges are sweet, you can add less sugar. On the other hand, if your oranges are sour, you may need to add more sugar.  
• Don't overcrowd your pan when stir frying. If your chicken is overcrowded due to a small pan size, then cook it in batches. It is important to get a nice sear on all sides as this adds flavor and seals in the juices. When you over crowd the pan, you are steaming NOT stir frying.  
• If you want to make this recipe gluten-free, use tamari sauce instead of soy sauce. In addition, there are gluten free black bean garlic sauces at the market.

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 9g | Protein: 25g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 578mg | Potassium: 528mg | Fiber: 1g | Sugar: 3g | Vitamin A: 98IU | Vitamin C: 16mg | Calcium: 22mg | Iron: 1mg

The post Hot and Spicy Mandarin Orange Chicken appeared first on Healthy World Cuisine

Are you ready for the Summer Grilling and Chilling Recipe season? We love chicken, and, as a matter of fact, we have over 45 Chicken and Poultry recipes on Healthy World Cuisine. So why not one more?

Peking Style Beer Butt Chicken

Let us fire up the grill and make beer butt chicken (AKA beer can chicken). However, this is not your run-of-the-mill American style beer can chicken.

Our kicked up Asian Fusion Whole chicken with Peking glaze has crispy skin, tender chicken meat, and a killer Peking sauce that makes it A-Okay to lick your fingers. No more boring run of the mill grilled chicken. Peking style chicken is way better than Chinese takeout and so much easier than making a whole Peking duck. This is one fun and delicious recipe that the whole family will enjoy.

If you have a large group, you might consider doing 2 or more chickens on the grill as this recipe is a huge crowd pleaser.

Why Chicken instead of Duck?

Peking "Duck" is a specialty dish from Beijing. This special recipe has been prepared since the Imperial dynasty. The ducks used to prepare Peking duck are full range ducks for the first 45 days of life. Then, they are force fed many times a day to fatten them up. The cooking preparation to make a proper Peking duck is very laborious and time intensive. That is exactly why we created our fun easy Peking Style Beer Butt Chicken instead.

Fun to Know

Did you know that Beijing used to be called Peking? After 1949, the Chinese government adopted the pinyin transliteration method and used it to write proper names using the Latin alphabet. Peking then became Beijing to the Western World. That is why this dish is referred to as Peking Duck or sometimes Beijing duck.

How to Serve Peking Style Chicken?

If you visit Beijing, try to get a table at the famous duck restaurant called Beijing Da Dong? Traditional Peking duck is a usually served family style with the crispy duck the center of the show with little pancakes and toppings on the side.

A fun way to serve your Peking chicken is to serve it just like Peking duck. The feast begins with slices of your Peking style Beer Butt Chicken served along with Mandarin pancakes, green onions, cucumbers and a little extra of our hoisin Peking sauce on the side. First you take a little pancake, then top with a little of the sliced Peking chicken and top with a few slices of green onions, cucumber, and a dollop of Peking sauce. Roll it up and eat it this super delicious Chinese treat!  

Alternatively, this grilled Asian chicken recipe can be served whole and carved at the table. Suggested side dishes include our Hong Kong Fried Rice, 5 Minute Stir Fried Garlic Pea Shoots, and our Spicy Garlic Cucumber Refrigerator Pickles.

Ingredients for Asian Style Beer Butt Chicken

Main Ingredients

Whole Roasting Chicken - organic, free roaming chickens are the best. Try to find one around 4-5 pounds to be able to feed 4 people well with a little left over.

Beer or a dry ginger ale - We usually use a beer we happen to be drinking. Today, it happened to be a medium-bodied American lager. We would steer away from stout beers as that would be too strong of a flavor to match with this Asian style beer can chicken.

There is nothing like a cold brew on a hot sunny day whilst grilling on the barbeque (BBQ). It is not imperative that you use beer, especially if you need to keep things gluten free. A good dry ginger ale is also delicious in this Peking style chicken.

Spices and Aromatics

Butter - good old fashion grass fed butter is best. If you need to keep things dairy free, opt for a vegan style butter alternative.

Aromatics like garlic and ginger make this recipe extra delicious. Fresh is always best. However, you can exchange ¼ teaspoon of ground dried ginger for ever tablespoon of fresh ginger in this recipe. In addition, ⅛^th a teaspoon of dried garlic powder for every clove of garlic. Aromatics make Chinese recipes, like our Ginger Chili Fish Stir Fry and Tea Smoked Chicken Legs, savory and delicious without adding a lot of extra salt (sodium).

Sichuan (Szechuan) whole peppercorns add that familiar mouth numbing spice. If you find Sichuan peppercorns online or at an Asian grocery store, be sure to try our Homemade Sichuan Garlic Chili Oil.

Chinese Five Spice Powder is made with cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves. This spice also give a great depth of flavor to our Chinese Beef Noodle Soup Recipe, Tofu Veggie Pancakes and our Hong Zao Bread.

Sauces

Hoisin Sauce - is a bold, sweet, and savory Chinese barbeque sauce. This is a must have ingredient for our Peking Style Beer Butt Chicken. If gluten is an issue, Kikkoman has a gluten free hoisin sauce. The base of hoisin sauce is fermented soybean paste that gives food that funky addictive flavor. Funky is good! If you need to keep this lower carb or diabetic friendly, substitute with a sugar free plum jam for the hoisin sauce and skip the honey.

Soy sauce - we love dark soy sauce to give the chicken a deep red glaze. We know that dark soy sauce can be difficult to find if not living near an Asian food market. You can easily substitute regular soy sauce for dark soy (or soya) sauce or tamari to make this recipe for Peking chicken gluten free.

Oyster sauce is made with (you guessed it) dried oysters and soy sauce.  It's thickened with cornstarch. If you have a gluten sensitivity, Kikkoman has a gluten free vegan option that is quite delicious. Three more delicious ideas using oyster sauce is our Easy pork Shiitake Mushroom Stir Fry, Asian Eggplant in Garlic Sauce and our Pepper Lunch Steak and Rice Sizzle.

Honey - a little sweet added to the savory is delicious. You can substitute a sugar alternative of choice. Honey adds that sticky addictiveness to the sauce like in our General Tso's Baked Chicken Wings.

What is Peking Sauce?

Traditional Peking sauce is a sweet, savory, and spicy sauce from China that is used for dipping or as a stir fry sauce. Chinese chefs use this sauce in grilled and barbeque recipes. Our modified Peking sauce is made with easy to find items you can find in the Asian food section of a regular grocery store.

1. Oil
2. Garlic
3. Ginger
4. Hoisin sauce
5. Soy sauce or tamari
6. Oyster sauce
7. Honey
8. Chinese five spice powder

How to Season Beer for Beer Can Chicken?

Are you ready for a cold one? Great news! You get to drink about 2 ounces of beer straight off the bat as you need to make room for the aromatics in the beer can. If you fail to do that, when you add the aromatics, it will bubble and fizz over.

 Our favorite aromatics and spices to season beer for beer butt chicken are…

1. Garlic
2. Ginger
3. Black peppercorn
4. Sichuan peppercorns

Cleaning a Whole Chicken

Are you ready? Prepping a whole chicken is not for the squeamish. However, I promise the more often you do it, the better you will get at it.

• First things first! If handling raw chicken grosses you out, wear disposable gloves.
• Make sure that the area you are pepping the whole chicken is free from any dishes and that your counters have nothing on them. The goal is to avoid cross contamination from inadvertently splashing raw chicken juice on other food, dishes, or utensils. As you already know, chicken in the US may have Campylobacter, salmonella, or Clostridium perfringens bacteria. Everything the chicken touches or may have touched will need to be bleached down or washed with hot soapy water after use. Ok, the nurse is going to go ahead and step down off her soap box.
• Open the chicken cavity and remove the giblets. Remove the butt fat! Yep, we went ahead and said it. You know, cut that little flap off. If the butcher left on some of the neck bone, cut that off as well.
• The Center for Disease Control (CDC) recommends that you never wash chicken due to cross contamination. But it is the CDC, so they might contradict themselves later.  Nonetheless, be careful and remove everything from your work area and clean everything down well, it is what you need to do to get rid of the weird things inside (like kidneys, blood vessels and such) that the butcher left behind inside a whole chicken. It is your job to clean it up.
• Now comes the fun part. Put a little salt in your hand. This works like an abrasive and rub it all over inside and outside the bird. Then, rinse and dry the whole chicken with paper towels. Drying is super important. It ensures that you will get a crispy skinned chicken.
• The nurse is back!  Be sure to wash everything down completely and wash your hands. Do not use a kitchen sponge to clean unless you are going to discard the sponge after you are done.

How Do You Put Herb Butter Under Chicken Skin?

Place the chicken breast side up. Next, pick up the chicken fat over the chicken breast and gently run your fingers between the fat and fascia of the chicken to make a pocket. Check out our video below for a demonstration of the process. The herb butter infuses the breast meat with delicious herbs, spices, and fat to keep it moist and loads of extra flavor. For this simple Asian herb butter, we mixed butter, salt, pepper, garlic, ginger, and a dash of paprika. Our Savory Herb Roasted Whole Chicken uses a delicious herb butter mixture to keep this bird moist and tender.

Frequent Asked Questions (FAQ's)

We had loads of fun creating this delicious dinner idea. Next time, we might even try making a beer can duck (if space allows). What do you think about a Korean beer can chicken? How about a beer can duck in the oven? The ideas are endless.

Delicious Barbeque Side Dishes

Shishito peppers on the grill

Super Easy Grilled Asian Eggplant

Spicy Garlic Cucumber Refrigerator Pickles

Kicked up Potato Salad

Desserts

Hong Kong Style Egg Tarts

Asian spiced Pears

Grilled Nectarines with Coconut Cream

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Peking Style Beer Butt Chicken

Peking Style Beer Butt Chicken is a juicy succulent grilled whole chicken cooked over a herb-infused beer can and glazed in a sweet and savory Peking sauce

Course Mains

Cuisine American, Chinese

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 6

Calories 540kcal

Author HWC Magazine

Equipment

• grill
• disposable aluminum pan

Ingredients

• 5 pounds whole roasting chicken
  
• 12 ounces beer in a can can of your favorite beer (whatever you like to drink when you are out grilling) If you are gluten intolerant substitute with a dry ginger-ale.
• 2 tablespoon butter
  or dairy free margarine in needed
• salt and black pepper
  to taste
• 1 teaspoon paprika
  
• 8 cloves garlic
  minced ( 2 cloves to rub the outside of chicken, 2 clove in the herb butter and 2 clove to put in the beer can, 2 clove for the Peking glaze)
• 2 tablespoon ginger
  freshly grated ( 2 teaspoon to rub the outside of the chicken, 2 teaspoon to go inside the beer can and 2 teaspoon for the Peking sauce).
• 2 tablespoon olive oil
  (1 tablespoon to rub the outside of the chicken and 1 tablespoon for the Peking glaze)
• ½ teaspoon black peppercorns whole
• ½ teaspoon Sichuan peppercorns
  whole (Szechuan_
• ½ cup hoisin dipping sauce (if diabetic or gluten intolerant can substitute with sugar free plum jam)
• ¼ cup tamari (soy) sauce (dark soy sauce is preferable in this dish to give that dark beautiful color to the glaze)
• ¼ cup oyster sauce
  (if you are gluten intolerant, omit and increase amount of tamari sauce)
• 1.5 teaspoons Chinese five spice powder
• 2 tablespoon honey (can substitute sugar alternative)

US Customary - Metric

Instructions

• First things first! If handling raw chicken bothers you, wear disposable gloves.
• Make sure that the area you are pepping the whole chicken is free from any dishes and that your counters have nothing on them. The goal is to avoid cross contamination from inadvertently splashing raw chicken juice on other food, dishes, or utensils. Everything the chicken touches or may have touched will need to be bleached down or washed with hot soapy water after use.
• Open the chicken cavity and remove the giblets. Remove the butt fat! Yep, we went ahead and said it. You know, cut that little flap off. If the butcher left on some of the neck bone, cut that off as well.
• Carefully remove the weird things inside (like kidneys, blood vessels and such) that the butcher left behind inside a whole chicken. It is your job to clean it up.

  We will leave this up to you but we like wash our whole chicken inside and out with a little abrasive salt and water. You just cannot get it properly cleaned unless you do. Put a little salt in your hand. This works like an abrasive and rub it all over inside and outside the bird. Then, rinse and dry the whole chicken with paper towels. Drying is super important. It ensures that you will get a crispy skinned chicken. REMEMBER: Wash everything that your chicken may have touched and your hands well!
• Preheat your gas or charcoal grill to a very low setting about 250 degrees F (121 degrees Celsius). If you do not have a grill then you can make Peking Beer Butt in the oven preheat your oven to about 350 degrees F (176 degrees Celsius).
• Make the herbed butter mixture. In a small bowl place butter, salt and pepper, 2 cloves minced garlic, 2 teaspoon fresh ginger and 1 teaspoon of paprika. Mix to combine and set aside. Set aside in a clean bowl the remaining chopped garlic and ginger and spices for later use.
• Rub your fingers on the inside of the chicken between the breast meat and the skin to make a pocket to place the butter herbed mixture. Stuff the butter herbed mixture with your fingers into each side of the breast and flatten and smooth with your fingers.
• Season the chicken well inside of bird with salt and pepper. Take a little olive oil, 2 cloves minced garlic and 2 teaspoons fresh grated ginger on your hands and massage your chicken well all over. Season the outside of the chicken with salt and pepper. (Remember to reserve garlic and freshly grated ginger for the beer and Peking Sauce)
• Open the can of beer (or dry ginger ale), either drink 2 ounces or pour out 2 ounces. Add 2 cloves minced garlic, 2 teaspoons fresh grated ginger, black peppercorns and Sichuan peppercorns. The beer will fizz and bubble. Push the opened end of the beer can first into the bottom of the chicken (chicken's butt) and set the chicken into a aluminum disposable baking tray. Make sure that the beer can is deep into the cavity of chicken so that it sets stable and upright on the aluminum pan. Wash you hands and everything that came in contact with the chicken very well.
• Make your Peking glaze: In a small frying pan, add 1 tablespoon of olive oil, 2 cloves minced fresh garlic and 2 teaspoons of fresh ginger and fry until it becomes aromatic. Add hoisin sauce, soya sauce, oyster sauce, honey and Chinese five spice. If gluten intolerant or diabetic please read our substitution suggestion in the notes below. Cook over low heat for about 5-10 minutes until thick and caramelized. Set aside.
• Place the chicken on the grill and carefully cover the lid of the grill. Cook the chicken low and slow. Enjoy a beer or a ginger-ale. About ¾ of the time in your cooking process or when the internal meat thermometer reads about 150-155 degrees F (65 to 68 degrees C) in the thigh of the chicken, start brushing your chicken all over with your thick and delicious Peking sauce. We brushed the chicken twice all over before taking the chicken off the BBQ grill.   (Please remember to use indirect heat on the grill. do not place the chicken directly over the flames) However, because the temperature is very low and it is cooking in a aluminum pan it will still be okay. Our grill is quite small so we had to place the chicken in the center for it to fit.
• How to know when your chicken is ready to eat? Your goal is to have the internal temperature with your meat thermometer read at least 165 degrees F (73 degrees C) in the meaty park of the thigh. The juices should run clear and the chicken should be a beautiful dark red bronze color . Depending on the size of your chicken (about 5 pounds) took about 2 hours on the grill. It takes roughly about 20 minutes per pound. Do not trust time, trust your meat thermometer as this is the only true way to know that your chicken is cooked perfectly.
• Let your chicken rest for about 10 minutes. Lay your chicken on its side and carefully remove the beer can from the bottom of chicken. A pair of tongs, a fork and a second pair of hands is helpful. Wear kitchen gloves and be careful as the chicken and the beer can are very hot!
• Place your Peking style beer butt chicken on a carving board and cut into servings and enjoy this delightful fall of the bone tender meal. If you happen to have thin Mandarin pancakes, sliced spring onions, cucumbers and hoisin sauce this would be fantastic to serve up just like Peking duck. Otherwise just delicious as it is with a side a Hong Kong fried rice and Chinese veggies like baby bok choy or snow peas.

Video

Notes

Ingredient Substitutions

Spices and Aromatics

Butter – good old fashion grass fed butter is best. If you need to keep things dairy free, opt for a vegan style butter alternative.

Aromatics like garlic and ginger make this recipe extra delicious. Fresh is always best. However, you can exchange ¼ teaspoon of ground dried ginger for ever tablespoon of fresh ginger in this recipe. In addition, ⅛^th a teaspoon of dried garlic powder for every clove of garlic. Aromatics make Chinese recipes, like our Ginger Chili Fish Stir Fry, savory and delicious without adding a lot of extra salt (sodium).

Sichuan (Szechuan) whole peppercorns add that familiar mouth numbing spice. If you find Sichuan peppercorns online or at an Asian grocery store, be sure to try our Homemade Sichuan Garlic Chili Oil.

Chinese Five Spice Powder is made with cinnamon, fennel seeds, star anise, Sichuan peppercorns and cloves. This spice also give a great depth of flavor to our Chinese Beef Noodle Soup Recipe, Tofu Veggie Pancakes and our Hong Zao Bread.

Sauces

Hoisin Sauce – is a bold, sweet, and savory Chinese barbeque sauce. This is a must have ingredient for our Peking Style Beer Butt Chicken. If gluten is an issue, Kikkoman has a gluten free hoisin sauce. The base of hoisin sauce is fermented soybean paste that gives food that funky addictive flavor. Funky is good! If you need to keep this lower carb or diabetic friendly, substitute with a sugar free plum jam for the hoisin sauce and skip the honey.

Soy sauce – we love dark soy sauce to give the chicken a deep red glaze. We know that dark soy sauce can be difficult to find if not living near an Asian food market. You can easily substitute regular soy sauce for dark soy (or soya) sauce or tamari to make this recipe for Peking chicken gluten free.

Oyster sauce is made with (you guessed it) dried oysters and soy sauce.  It’s thickened with cornstarch. If you have a gluten sensitivity, Kikkoman has a gluten free vegan option that is quite delicious. Three more delicious ideas using oyster sauce is our Easy pork Shiitake Mushroom Stir Fry, Asian Eggplant in Garlic Sauce and our Pepper Lunch Steak and Rice Sizzle.

Honey – a little sweet added to the savory is delicious. You can substitute a sugar alternative of choice.

What is the best beer can chicken grill temperature setting?

To make a tender juicy whole beer can chicken, set the grill at 250º degrees F or 121º degrees C. We placed our Peking Style Beer Butt Chicken in a disposable aluminum tray directly on the grill for easy cleanup. If you want to cook your chicken at a higher temperature, make sure that your chicken is not set on direct heat and flames of the barbeque grill.

How long does it take to cook a whole beer can chicken on the grill at 250 degrees F?

For each pound of chicken, it takes about 20 minutes under a covered grill. For example, a 5-pound whole chicken will take approximately 2 hours of cook time to have a fall off the bone tender chicken. However, the only true indicator that the chicken is fully cooked is when the internal thigh temperature of the chicken reaches 165º degrees F (or 73º degrees C). The juice of the chicken should run clear, and the chicken skin should be a beautiful bronze color.

When do you put the Peking sauce on the beer butt chicken?

When the internal temperature of the chicken is about 150º to 155º degrees F or 65º to 68º degrees C, we slather the delicious Chinese Peking sauce all over the beer can chicken. At this point, the beer butt chicken is about ½ hour away from being fully cooked. We usually brush on the Peking sauce twice before taking off the grill.

Nutrition

Serving: 1g | Calories: 540kcal | Carbohydrates: 13g | Protein: 35g | Fat: 36g | Saturated Fat: 11g | Cholesterol: 146mg | Sodium: 751mg | Potassium: 408mg | Fiber: 1g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 2mg

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