Sweet Chili Thai Style Chicken - Dinner in 30 Minutes
Sweet chili Thai style chicken is delicious, savory, and exotic. It makes a great midweek meal as the entire dish can be made up in less than 30 minutes. As with many of our midweek dinners, you'll find most of the ingredients in your pantry. Believe me, the entire family will come back for seconds. get the recipe:
The recipe can be altered in some ways. To begin with, we use boneless, skinless chicken breasts, but any cut of chicken can be used. You'll have to adjust the cooking time accordingly, however.
The sweet chili sauce can be found in just about any grocery store, but you can make it from scratch if you're so inclined. We have a great recipe for homemade sweet chili sauce:
The amount of soy sauce and sriracha can also be altered according to your taste. If you don't have sriracha, you can use a few drops of tabasco or hot chili flakes.
Watch the video, give the recipe a try, and let us know what you think.
All photographs and video properties are original productions of, created by, and exclusive property of Cook n' Share. Cook n' Share is owned and operated by David Hood. I am submitting the on behalf of myself.
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Hot Thai Chicken! - Fried Chicken in Sweet Chili Lime Sauce Recipe
I have finally developed the dish deserving of the name Hot Thai Chicken! This recipe has been simmering in my mind for a long time, and when I finally tested it out, it absolutely blew me away. The perfect mix of sweet, tart, spicy, sticky, crispy and tender...this sweet chili lime sauce would be good even on fried tofu or fish. This one is a must-try!
Thai Chili Paste Recipe:
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Fried Tofu w/ Sweet Chili Peanut Sauce Recipe เต้าหู้ทอด - Hot Thai Kitchen
A popular street food in Thailand that is also vegan and addictive! Crispy, warm, tender tofu goes really well with the sweet and sour peanut sauce. The sauce is also great for dipping anything deep fried!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Red Mullet with Sweet Chilli Sauce | Gordon Ramsay
Heat and sweetness from sweet chilli sauce and salty crunch from the peanuts - an adventurous fish dish. From Gordon's Ultimate Cookery Course. Subscribe for more videos.
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Peanut Curry Chicken - How to Make Chicken with Peanut Curry Sauce
Learn how to make a Peanut Curry Chicken recipe! Go to for the ingredient amounts, extra information, and many, many more video recipes! I hope you enjoy this easy Peanut Curry Chicken recipe!
Sweet & Spicy Peanut Butter Chicken Wings recipe
Alejandra Ramos bakes chicken wings until crisp, then tosses it in a sticky, sweet & spicy peanut butter glaze made with honey and The Heat is On peanut butter.
With no deep frying these baked wings are easier and quicker to make but they still have that craveable, crispy texture. Make a batch or two and invite your friends over to watch some football!
Full recipe:
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Enter to win a peanut butter six pack: 1) SUBSCRIBE to the Peanut Butter & Co. YouTube channel ( AND 2) leave a comment telling us about your favorite peanut butter and chicken recipe.
Giveaway ends 1/26/14 11:59pm EST. One random winner will be selected and contacted on 1/27/14. One random winner will be selected. Open to US Residents only. Must be 18 years or older to enter.
CREDITS
presenters ALEJANDRA RAMOS and CAROLINE WRIGHT, director TERENCE ZIEGLER, producer LEE ZALBEN, executive producer MARISA DRISCOLL, associate producer GING STEINBERG, director of photography PETER PIOPPO, art direction JAMIE B. SILVER, music JONATHAN ZALBEN, sound KEN WILKINSON, editor TERENCE ZIEGLER, transcript & annotation supervision LINDSAY NAPLE, assistant director DAVID BOURLA, still photography ANDREA HERNANDEZ, food stylist MATTHEW VOHR, hair & makeup NICOLE BLAIS, wardrobe CHRISTIAAN CHOY, production assistant JAMA MCMAHON. filmed in NEW YORK CITY at STUDIO P.
Fish Sauce Wings (3-Ingredient Recipe!) | Thai Recipes ปีกไก่ทอดนำ้ปลา
These chicken wings have 3 ingredients...yet they are some of the most addictive, munchy wings ever! This is a classic Thai appetizer, popular especially when people have a cold beer in their hands! Salty, crispy, and so satisfying. Typically they are deep fried, but I have found that shallow-frying works just as well. Give the first side (the side with thicker skin) lots of time to brown and crisp up, and cook the other side just until the chicken is done, and you'll have chicken with crispy skin and still juicy on the inside!
Since a few people asked, here's the splatter guard I used for frying the chicken:
WANT MORE FRIED CHICKEN? Check out my Hot Thai Chicken recipe here
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Honey Sriracha Chicken Recipe
This honey sriracha chicken recipe makes crispy crunchy baked (yes baked, not deep fried) juicy chicken thighs coated with sweet and spicy sauce. Better than take out, for sure!
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SWEET AND SOUR CHICKEN RECIPE | SWEET AND SOUR CHICKEN RESTAURANT STYLE | BY SPICE EATS
Sweet And Sour Chicken Recipe | Sweet And Sour Chicken Restaurant Style | Sweet And Sour Chicken | Chinese Sweet And Sour Chicken
Ingredients for Sweet and Sour Chicken:
- Boneless chicken, bite sized pieces- 300 gms
For marination:
- Salt- 1/2 tsp
- Pepper powder- 1/2 tsp
For the Batter:
- Maida/All Purpose Flour- 3 tbsp measure
- Cornflour- 2 tsp measure
- Baking powder- 1/4 tsp
- Salt- 1/4 tsp
- Egg white- of 1 egg
- Chilled Water- 4 tbsp
Sweet & Sour Sauce:
- Tomato Ketchup- 4 tbsp
- Sugar- 3 tbsp
- White Vinegar- 3 tbsp
- Dark Soy Sauce- 3/4 tsp
Other Ingredients:
- Green bell peppers/capsicum, cubed- 1 cup (around 70 gms)
- Red bell peppers/capsicum, cubed- 1 cup ( around 70 gms)
- Oil- 1/2 tbsp oil + oil for deep frying the chicken
Preparation:
- Wash and leave the chicken pieces/fillets to drain.
- Pat dry if required and cut them into bite sized pieces. You could use a mix of boneless dark and white meat, makes the chicken pieces moist and juicy.
- Marinate with salt and pepper powder and set aside for 20 mins.
- Add all the ingredients of the sweet and sour sauce in a small bowl and give a mix. Set aside for use later.
- Prepare the batter/mix as per ingredients specified above.
Process:
- Heat oil for deep frying in a skillet or wok or kadai.
- Once the oil is medium hot, dip the marinated chicken pieces in the batter and drop them in oil side by side to not crowd the pan.
- Fry the chicken pieces on medium heat for 1 minute without turning them.
- After that keep turning & frying the pieces for another 4-5 mins till golden in colour. Take it out & repeat the same with the next batch.
- Now take a wok or kadai and add 1/2 tbsp oil.
- Keep it on high heat and add the cubed peppers. Stir fry on high heat for 1 minute and then add the sweet & sour sauce. Mix and continue to fry on high heat for another minute till the sauce is cooked and thick.
- Now add the fried chicken pieces, give a mix and continue to stir fry to coat the chicken pieces well with the sauce. This should take around 2 mins.
- Serve with noodles or fried rice.
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Satay Chicken with Peanut Sauce Recipe
Grilled skewers of Indonesian style marinated chicken dipped in a fragrant flavourful peanut sauce, the perfect Satay Chicken recipe. Serve it as is for an appetizer or add some rice and an asian coleslaw for a main meal.
This is an easy and simple weeknight dinner recipe that doesn't take long to make. The peanut sauce recipe makes a bunch so you'll have leftovers. Try it added to noodles and vegetables for a quick meal.
So if you would like to learn how to make this Satay Chicken with Peanut Sauce then just follow this Satay Chicken with Peanut Sauce Recipe.
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ABOUT
Hi I'm Carina, thank you for watching one of my videos! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Mixing Bowl
Chopping Board
Meat Knife
Griddle Pan
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RECIPE
3 Chicken Thighs, boneless skinless
2 Tablespoons Kecap Manis
1 Tablespoons Sesame Oil
2 Cloves Garlic, crushed
1/2 Teaspoon Oil
1 Small Onion
1 Red Chilli
2 Cloves Garlic
1/2 Cup Peanut Butter
1 Cup Coconut Milk
2 Tablespoons Kecap Manis
1 Lime, juiced
1/3 Cup Peanuts, crushed
In a medium sized bowl add the kecap manis, sesame oil, and garlic. Mix together with a fork until combined.
Slice the chicken thighs into large strips and add to the bowl with the marinade. Toss the chicken in the marinade until fully coated.
Cover the bowl with plastic wrap and leave in the fridge to marinate overnight or for a few hours.
After marinating thread the chicken onto skewers.
Peel the onion and chop into pieces. Place into a mini food processor along with a deseeded chilli and the garlic. Pulse a few times until finely chopped.
Heat the oil in a saucepan and cook the onion, chilli and garlic for 2-3 minutes until the onion is translucent.
Meanwhile heat a griddle pan over medium high heat. Place the chicken skewers into the griddle pan and cook for 4-5 minutes.
Add the peanut butter and coconut milk to the saucepan and stir until the sauce has come together. Add the kecap manis and remove from the heat to cool.
Turn the chicken skewers over and cook for another 2-3 minutes or until cooked through.
Add the juice of a lime and the crushed peanuts to the sauce.
Remove the skewers from the griddle pan and pour the peanut sauce into a bowl and serve.
I prefer to use chicken thighs in this recipe but chicken breast, pork, beef, prawns, or even tofu work great too.
If you don't like the heat leave the chilli out.
The sauce will thicken as it cools but if you prefer a super thick sauce just add less coconut milk.
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MY FAVORITE COOKING EQUIPMENT
Chopping Board
Chefs Knife
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Roasted Garlic Chili Peanuts (Đậu Phộng Rang Tỏi Ớt) | Helen's Recipes
This is a new and trendy snack in VN, very addicting. It’s a great drinking food, or to serve with rice or porridge.
Ingredients
1 cup raw peanuts washed
3-4 tsp salt
1 head garlic peeled and minced
2 bird-eye chilis minced
1/4 cup water
1 tbsp sugar
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Honey Roasted Peanut-Crusted Chicken
The crunchy, nutty crust of these chicken skewers will keep you coming back for more! Check out the full recipe on sharonvak.com
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Sweet Chilli Garlic Sauce - By Vahchef @ vahrehvah.com
sweet chili garlic sauce is an integral part of every diet. use it as a dipping sauce for Asian flavored appetizers or egg rolls, or add couple of tablespoons of the gooey goodness on breaded chicken bits and vegetables to make a delicious stir fry dish. The possibilities of using this sauce are plenty.
INGREDIENTS
GARLIC TB
RED CHILLY PASTE 1TB
JAGERRY 1TB
VINEGAR 1 TB
OIL 2 TB
SUGAR 25 G
TOMATO KETCHUP 1 TB
METHOD
Heat the oil in 100 degree centigrade keep it aside,
In separate bowl mix the above ingredients one by one stirring continuously
Add this mixture to the heated oil mix it and keep it aside, and use it for sorters which are steamed.
you can find detailed recipes at my website and also find many videos with recipes at simple easy and quick recipes and videos of Indian Pakistani and Asian Oriental foods Reach vahrehvah at -
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Keto Recipe - Thai Style Peanut Chicken
This is a beautiful dish that combines elements of earthy peanuts, acidic citrus, and umami; finishing off with a slightly sweet and spice from the chili. If you’re a fan of Asian style peanut sauces (think satay), then you’ll love this dish. Plus, it sits at just under four net carbs per serving!
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
6 medium (~25 ounces) boneless skinless chicken thighs
6 tablespoons unsweetened smooth peanut butter
¼ cup chicken stock
2 tablespoons soy sauce
1 tablespoon orange juice
1 tablespoon lemon juice
½ teaspoon sesame oil
2 teaspoons chili paste
¼ teaspoon coriander
¼ teaspoon cayenne pepper
Optional: 1 tablespoon erythritol/stevia blend
Salt and pepper to taste
Nutrition Summary:
Makes 4 total servings. Each serving comes out to be: 344 Calories, 19.5g Fats, 3.9g Net Carbs, and 36g Protein
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See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
Everything you need to know about the keto diet:
Getting started? Everything you need is here:
We also make things easy with this 30 day diet plan:
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BETTER THAN TAKEOUT – Sesame Chicken
To be honest, the first time I ate this I was thinking, no, Chinese people do not eat sesame chicken. And now, I make it every week. Seriously, who can say no to these crunchy nutty little bites of chicken? And this recipe could be the best sesame chicken you ever had.
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????RECIPE - Note: Here I want to correct a mistake in the video. At 03:16 I said to heat up the oil to 300 degrees Fahrenheit. It was an audio mistake, please keep the oil temperature at 380 degrees Fahrenheit while frying. I am really sorry about that. The video is already uploaded, I can't edit it anymore.
Ingredients to marinate the chicken (Serve 2-3 people with some white rice)
- 1 lb chicken thigh, cut into 1.5 inches cubes
- 2 cloves of garlic
- black pepper to taste
- 1.5 tsp of soy sauce [Amazon Link:
- 1/2 tsp of salt
- 3/8 tsp of baking soda
- 1 egg white
- 0.5 tbsp of starch (add it to the marinade)
- 1 cup of Potato starch (use it to coat the chicken)
- 2 cups of oil to fry the chicken
Ingredients for the sauce
- 2 tbsp of Honey
- 3 tbsp of brown sugar
- 2.5 tbsp of Soy sauce [Amazon Link:
- 3 tbsp of water
- 2.5 tbsp of ketchup
- 1 tbsp of vinegar
- Sweet potato starch water to thicken the sauce (2 tsp of potato starch mixed with 2 tsp of water) (Amazon Link:
- 1 tbsp of sesame oil [Amazon Link:
- 1.5 tbsp of toasted sesame seeds [Amazon Link:
- Diced scallion as a garnish
INSTRUCTION
- Cut some boneless and skin on chicken leg into 1-inch size pieces. I prefer dark meat when making fried chicken. It gives you a juicer and tender result. And yes, you can use chicken breast if you wish to.
- Marinate the chicken with 1 tsp of grated garlic, 1.5 tsp of soy sauce, 1/2 tsp of salt, some black pepper to taste, 3/8 tsp of baking soda, 1 egg white, and 1/2 tbsp of starch. Cornstarch, potato or sweet potato starch, they all work, depends on what you used for the coating later. Mix everything until well combined. Cover it and let it sit for 40 minutes.
- While waiting, let’s prepare the coating. I found out that using sweet potato starch makes the crispiest sesame chicken. You can also use potato starch or cornstarch. They will give you a similar result.
- Fluff the starch a little. Get a spread bottle. Gently spread a tiny bit of water into the starch few times. Some of the starch will clump up and create some mini balls. You just wait for 10 seconds to let it set and use the whisk to stir it. Then spread more water, wait for 10 seconds, and stir it again. Do this 3 times in total.
Maybe some of you never heard this method before. Give it a try, you will be surprised.
- Dump half of the starch into a big container. Spread it out. Add in the chicken. Try to separate them piece by piece. Cover the meat with the other half of the starch. Put on the lid and shake for a few minutes. Pick out the meat and shake off all the excess flour.
- Heat up the oil to 380 F. Add in the chicken piece by piece so they don’t stick together. Don’t crow the pan because it overflows easily. Do it in batches if you need to. Safety is the most important. The temperature is hight. In less than 2 minutes, you can feel that the surface is getting crispy and the color is slightly yellow. Take them out. Then we gonna do the second batch. Before that, you might want to fish out all those small little bits. It is optional but it does affect the quality of the oil.
- Keep the temperature at 380 F, and fry the second batch of the chicken. Once you are done, let all the chicken rest for about 15 minutes and we gonna double fry the chicken. Double frying will stabilize the crunchiness so it lasts longer. You just keep an eye on the color. In about 2 or 3 minutes, it will reach that beautiful golden color. Take them out and set it aside.
- Next, make the sauce. In a large bowl, add in 3 tbsp of brown sugar, 2 tbsp of liquid honey, 2.5 tbsp of soy sauce, 2.5 tbsp of ketchup, 3 tbsp of water, 1 tbsp of vinegar. Mix them well.
- Put your wok on the stove and pour all the sauce in. There is some sugar sink in the bottom of the bowl, make sure you clean that. Keep stirring the sauce on medium heat. Bring it to a boil and pour in some potato starch water to thicken the sauce. Keep stirring until it reaches a thin syrup texture. Add the chicken back into the wok, along with 1 tbsp of sesame oil, 1.5 tbsp of a toasted sesame seed, garnish with diced scallions.
Thai Fried Bananas กล้วยแขก - Hot Thai Kitchen!
Fried bananas are a popular dessert in Thai restaurants, but I'm going to show you the original fried banana recipe that is actually a street food that we eat for snacks and even breakfast! I'm using sweet plantains in this video, but you can also use taro and sweet potato for something more savoury.
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Easy& Healthy Orange Chicken
There is no deep fry process nor tons of sugar in the recipe. So you won’t feel bad at all even though if you eat this every day! I literally meant every day, because it is so good I don’t mind eating this healthy orange chicken!
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♥Orange Chicken Printable Written Recipe:
Orange Chicken Ingredients
Serves 2
For The Chicken
2 boneless,skinless chicken breast (Approximately 1 lb.)
2 tsp. Soy sauce
2 tsp. Shaoxing wine (Chinese cooking wine) (
2 tsp. Cornstarch
1/2 tsp. Baking soda
1/8 tsp. Black pepper
For the Orange Chicken Sauce
1 Tbs. Hoisin sauce (
1 Tbs. Sambal (Chili garlic sauce) (
1 Tbs. Sugar
2 tsp. Soy sauce
Fresh juice form 1 orange
2 Garlic cloves
Fresh ginger, same amount with garlic
2 Green onions
3 Tbs. High smoke point cooking oil (Such as peanut, canola, vegetable, sunflower or avocado oil)
Sesame seeds
Thai “Can’t-Stop” Candied Peanuts - 20 Min Recipe! ถั่วกรอบแก้ว Hot Thai Kitchen
WARNING: Do not make too much cuz you will eat them all way too fast!! These were my ultimate childhood treat. They are the perfect movie snacks, and pack up well as an edible gift for the holidays, or a hostess' gift. They are also vegan (if you use cocoa instead of Ovaltine) and gluten-free!
The peanuts are coated in crunchy candy coating flavoured with cocoa, and sometimes a little coffee. They're rolled in toasted sesame seeds which give you that munchiness of sesame snaps. Few snacks are more addictive than these and it only takes about 20 mins on the stove; no oven needed!
WRITTEN RECIPE:
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----------------
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Spicy garlic fried chicken (Kkanpunggi: 깐풍기)
Kkanpunggi is spicy garlic fried chicken stir-fried with vegetables and a sweet and sour sauce. It’s a Korean Chinese dish, originating in China but modified to suit Korean tastes, with Korean ingredients.
Full recipe:
Pork Chops with Sweet and Sour Peppers | Gordon Ramsay
Gordon shows you Pork Chops with Sweet & Sour Peppers - and how to slice vegetables simply and easily. From Gordon Ramsay's Ultimate Cookery Course. Subscribe for more videos.
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Creamy Coconut Chicken just in 30 Minutes
Creamy Coconut Chicken just in 30 Minutes
Creamy coconut chicken is the simple and yummy chicken curry, and it is an instantly cooked delicacy, prepared in just 30 minutes. Creamy coconut chicken is a one-pan, quick, balanced meal recipe with lean protein, a wealth of vitamins and minerals, plus your natural immune system boosters. No cold or flu wants to mess with ginger or garlic.
This recipe for creamy coconut chicken will become your family’s favorite, once you cooked and serve them your yummy creation with love. Everyone has a few amendments that they make to maintain their tastes, but whatever you add in it, it will be as delicious as always be. Once you try this juicy chicken and flavorful coconut sauce, you’ll be shocked as you feel heavenly good. This recipe is best for those who enjoy Vietnamese and Thai food. Smooth, speedy, midweek dinner made with only a few ingredients.
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Ingredients & Full Recipe????????????
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10 Minutes Tiramisu (No Bake & Eggless):
5 Minutes Chilli Cheese Toast Recipe | Chilli Toast:
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Thai Fried Rice Recipe (Kao Pad) ข้าวผัดปู - Hot Thai Kitchen!
Very simple yet delicious recipe for a dish that's a staple lunch item in Thailand. This version uses crabmeat, which is one of the most popular choice in Thailand, but you can use any protein you'd like!
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
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Miang Kham (Betel Leaf Wrap) - Hot Thai Kitchen! เมี่ยงคำ
Hello from my mom's garden in Thailand! I waited all year to come home and make miang kham, which is potentially the most unique tasting dish I've made so far on the show! There really isn't anything quite like it. You make a little cup with betel leaves, fill it with all sorts of goodies and top it all with a sweet-savoury sauce. It really is an explosion of flavours and textures, and a dish you must try at least once in your life!
JOIN US ON PATREON FOR BONUS CONTENT:
MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
CONNECT WITH ME!
About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
#ThaiFood #ThaiRecipes #AsianRecipes
Peanut Butter Chicken Broccoli
Learn how to make Peanut Butter Chicken Broccoli
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How To Make Thai-Style Seafood Dipping Sauce
This is my version of Thai-Style Seafood Dipping Sauce. It's one of the popular dipping sauces I came across all over Bangkok, Thailand. You can omit the basil, if you desired. This seafood dipping sauce goes very well with any steamed or fried seafood and vegetables too.
Note: This is an old video, which I've uploaded over a year ago. So, pleased excused for the lengthy video.
Thai-Style Seafood Dipping Sauce
Ingredients
10 Cloves Garlic
10 to 15 Thai Birds Eye Chilies (Green & Red Color)
A small Handful of Thai Basil
4 Tbsp Chopped Fresh Coriander
1/2 tsp Sea Salt
1 Piece Palm Sugar
4 Tbsp Fish Sauce
Juiced of 2 Limes (6-8 Tbsp)
Water, adjust accordingly
Pound the palm sugar in a mortar and pestle, follow by garlic, sea salt, chilies, coriander, and basil leaves. Make sure to pound each ingredients into a coarse paste before adding another one. Continue to pound into a medium fine paste. Transfer the chili paste into a bowl. Mix with lime juice, fish sauce, and adjust the consistency with some water, if desired.
HOW TO COOK TOFU | crispy baked tofu recipe
Learn how to cook crispy baked tofu in three delicious ways. The base of this tofu recipe is made up of low-sodium tamari, avocado oil, salt, pepper, garlic powder, and cornstarch.
I'll also show you how to make baked buffalo tofu, bbq tofu and teriyaki tofu bites using this one base recipe.
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Gordon Ramsay's Top 5 Fish Recipes
Gordon showcases some unique recipes and methods of cooking with five of our favorite fish recipes from the archive. We hope you enjoy!
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Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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How to Cook Steak and Spicy Beef Salad Recipe | Gordon Ramsay
Gordon shows how to cook steak perfectly - and turns it into a spicy beef salad. From Gordon's Ultimate Cookery Course. Subscribe for more videos.
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Gordon Ramsay's Salted Caramel Popcorn
A delicious twist on a simple snack.
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Gordon Ramsay's Ultimate Grilled Cheese Sandwich | Ramsay Around the World
While in Australia, Gordon visited the most amazing cheesemaker in Tasmania who's making cheese illegally in his home! After tasting the local cheeses, Gordon decided to whip up his take on the classic grilled cheese sandwich complete with homemade kimchi. No one will call you an idiot sandwich after making this!
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This was shot during Gordon Ramsay: Uncharted. If you missed the show you can catch up on the show here:
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