Ginger-Lime Grilled Chicken

1 1/2-to 2 pounds boneless, skinless chicken thighs or breasts
Kosher salt and black pepper
1/3 cup mayonnaise
1 tablespoon lime zest (from about 2 limes), plus lime wedges, for serving
1 tablespoon finely grated fresh ginger (from a 3-inch piece of peeled ginger)

Pat the chicken dry and season all over with 1 1/2 teaspoons salt. In a medium bowl, stir together the mayonnaise, lime zest and ginger; season with salt and pepper. Add the chicken to the mayonnaise mixture and stir to coat. (The chicken can sit in the marinade for up to 8 hours in the fridge. Let come to room temperature before cooking.)

To grill: Heat a grill to medium-high. Grill the chicken over direct heat until cooked through and juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts, turning as necessary to avoid burning.

To cook in a skillet: Heat a large skillet over medium-high. Cook the chicken until juices run clear, about 5 minutes per side for thighs and about 4 minutes per side for breasts.

Serve chicken with lime wedges, for squeezing on top.

Shrimp with Tomatoes and Corn

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves

Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.

Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.

Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)

Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

Thai Beef Salad (Yam Neua)

1 large shallot, sliced into very thin rings (about 1/3 cup)
3 tablespoons lime juice from 2 limes
4 teaspoons packed brown sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon ground white pepper
1 1/2 pounds skirt steak, trimmed and cut into 2 to 3 pieces
3 tablespoons fish sauce
1 teaspoon red pepper flakes
1 1/2 cups (about 7 ounces) red or yellow cherry tomatoes, halved
1/2 cup coarsely chopped fresh cilantro, plus cilantro sprigs for garnish (optional)
1/2 cup coarsely chopped fresh mint

In a large bowl, combine the shallots and lime juice and let sit for 10 minutes, stirring occasionally. In a small bowl, combine 2 teaspoons of sugar, the salt, and white pepper. Pat the steak dry with paper towels, then rub all over with the sugar-salt mixture.

Prepare a grill for very high heat. For a charcoal grill, spread a full chimney of hot coals evenly over half of the grill bed. For a gas grill, set all burners to an even, high flame. Heat the grill until hot, about 5 minutes, then clean and oil the cooking grate. Grill the steak (directly over the coals, if using a charcoal grill) until charred all over and cooked to desired doneness, 2 to 4 minutes per side for medium-rare (depending on the thickness of the steak). Transfer the steak to a carving board and let rest for 10 minutes.

Meanwhile, add the fish sauce, pepper flakes, and remaining 2 teaspoons of sugar to the shallot-lime juice mixture and stir until the sugar has dissolved. Thinly slice the steak against the grain, then transfer to the bowl along with any accumulated juices. Add the tomatoes, cilantro, and mint and fold to combine. Transfer to a platter, garnish with cilantro sprigs, if desired, and serve.

Garlic Noodles

12 ounces thin spaghetti (340g; can also use dried Chinese noodles or fresh egg noodles)
salt
4 tablespoons unsalted butter
8 cloves garlic (peeled and thinly sliced)
1/8 teaspoon turmeric (optional)
1 tablespoon oyster sauce (or vegetarian oyster sauce)
1 tablespoon soy sauce
1-2 teaspoons brown sugar (depending on your taste)
1 teaspoon sesame oil
1-2 whole scallions (chopped)
1/4 cup Parmesan cheese

Bring a large pot of salted water to a boil. Cook the noodles/pasta according to package instructions. If using fresh noodles, you may simply need to blanch them. (Reserve some of the pasta cooking water, as you may need it in the sauce later.)

Meanwhile, heat the butter in a large skillet over medium heat and add the garlic. Cook for 5 minutes, until lightly caramelized, and stir in the turmeric (if using), oyster sauce, soy sauce, brown sugar, and sesame oil. Stir for 1 minute and add the scallions.

After 30 seconds, to let the scallions wilt, toss in the cooked pasta and parmesan cheese. If the sauce is too thick, add a few tablespoons of the noodle cooking water to loosen them up.

Serve them either as a side dish, or as a quick and easy vegetarian main, with some bok choy or sauteed broccoli on the side!

Basic Grilled Shrimp

1 large clove garlic
1 tablespoon coarse salt
1/2 teaspoon cayenne
1 teaspoon paprika
2 tablespoons olive oil
2 teaspoons fresh-squeezed lemon juice
1 ½ to 2 pounds shrimp, in the 15-to-18-a-pound range (or smaller, if skewered), peeled, rinsed and dried
Lemon wedges to serve

Start a charcoal or gas grill, or heat the broiler. Make the fire as hot as it will get, and put the rack close to the heat source.

Mince garlic with salt; mix with cayenne and paprika, then make into a paste with olive oil and lemon juice. Smear paste on shrimp. Grill or broil shrimp, 2 to 3 minutes a side, turning once. Serve immediately or at room temperature, with lemon wedges.

Beef and Tomato Salad

1/4 cup very finely chopped red onion
1/4 cup Champagne vinegar
1/3 cup extra-virgin olive oil
1 tablespoon Dijon mustard
Kosher salt
Pepper
1 1/2 pounds cherry and medium-size heirloom tomatoes—cherry tomatoes halved, heirloom tomatoes cut into chunks
1 pound leftover grilled steak, cut into strips
2 medium avocados—peeled, pitted and cut into 1 1/2-inch pieces
1/2 cup snipped dill
1/3 cup tarragon leaves

In a large bowl, whisk the red onion with the Champagne vinegar and let stand for 10 minutes. Whisk in the olive oil and Dijon mustard and season with salt and pepper. Add the tomatoes, beef and avocados and toss to coat. Season with salt and pepper and toss again. Fold in the dill and tarragon and serve right away.

Sesame Chicken Schnitzel

1/2 cup plain panko bread crumbs
1/4 cup roasted sesame seeds
3/4 teaspoon kosher salt, plus more as needed
1/2 teaspoon granulated garlic (a.k.a. garlic powder)
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper, plus more as needed
1/4 teaspoon ground cayenne pepper, plus more as needed
2 large eggs
1/3 cup flour
4 boneless, skinless chicken thighs (about 14 ounces total weight, from 1 1/2 pounds bone-in, skin-on chicken thighs)
1/2 cup vegetable oil

Combine the panko, sesame seeds, 1/2 teaspoon of the salt, the garlic powder, paprika, black pepper and cayenne pepper in a shallow dish. Lightly beat the eggs in a separate dish; whisk together the flour and the remaining 1/4 teaspoon of salt in another dish.

Trim any excess fat from the chicken. Season the chicken lightly with salt and black pepper, plus a little more cayenne, if desired. Working with one piece at a time, place each thigh between two sheets of plastic wrap and pound to an even thickness of about 1/4 inch.

Coat each piece of pounded chicken first in the flour mixture, shaking off any excess; then in the egg; and then in the seasoned panko, pressing so the meat is evenly and completely coated. Place on a rimmed baking sheet; let the pieces sit for 10 minutes (this will help the coating adhere during cooking). Discard any remaining egg and seasoned flour; you should have used all the panko mixture.

When you are ready to fry, place a wire rack over a rimmed baking sheet. Heat the oil until shimmering in a heavy skillet over medium heat.

Lay two of the coated chicken pieces in the pan; fry for about 2 1/2 minutes, until the underside is golden brown, then use tongs to turn them over and cook for 1 to 2 minutes on the other side. Transfer to the wire rack to drain while you cook the remaining chicken.
Serve warm, or at room temperature.

Korean Fried Chicken

For the tenders:
2 chicken breasts (cut into 15 tenders)
Buttermilk (enough to coat the chicken)
2 tablespoons soy sauce
1 tablespoon dijon mustard
1 1/2 cups flour
3 tablespoons Korean chili powder
1 teaspoon salt
1/2 teaspoon pepper
Vegetable oil (enough to fill a small, deep pot for frying)

For the sauce:
2 tablespoons gochujang paste
1 teaspoon soy sauce
1 teaspoon honey (or agave)
½ teaspoon sesame oil
2 teaspoons dijon mustard

First, place the chicken tenders in a medium sized bowl. Pour enough buttermilk into the bowl to submerge the chicken. Add the soy sauce and dijon mustard. Stir thoroughly and let sit for 20 minutes. Meanwhile, in a shallow dish, combine the flour, Korean chili powder, salt, and pepper.

Heat the oil over medium high heat. When a chopstick dipped into the oil sizzles, you’re ready to start frying.

Dredge each chicken tender in the flour mixture, coating thoroughly. Then dip the chicken tender back into the buttermilk. Dredge in the flour mixture a second time, and gently place into the hot oil. Fry until the chicken is golden brown. Remove to a cooling rack placed over a baking sheet.

Repeat the double-dipping/dredging and frying with the remaining pieces of chicken. When you’re done frying the chicken, combine the gochujang, soy sauce, agave, sesame oil, and dijon mustard for the dipping sauce. Serve immediately–maybe alongside some French fries if you’re having yourself an extra little splurge!

Malaysian Beef Satay

16-20 bamboo skewers, soaked in water
2 lbs beef, sirloin, cut into 1/4-inch thick, 3/4-1-inch cubes
1 small cucumber, cut into small pieces
1 red onion, cut into quarters
Malaysian rice cakes, optional, cut into bite size pieces

Marinade:
1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass, white part only, cut into 1-inch length
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Spicy Peanut Dipping Sauce:
5 tablespoons oil
3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted peanuts, skins removed and coarsely blended
3/4 cup water
Sugar, to taste
Salt, to taste

Spice Paste:
1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass, white part only, cut into 1-inch length
3/4- inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.

Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Spicy Peanut Dipping Sauce:

Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.

Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.

Making and Cooking Beef Satay:

Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

Malaysian Chicken Satay

2 lbs. boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting

Chicken Satay Marinade:

3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Cut the chicken meat into small cubes. Set aside.

Blend all the he Marinade ingredients in a food processor. Add a little water if needed.

For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.

Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.

Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Hawaiian Pork Bowl

1 cup boiling water
1/4 cup sugar
2 English breakfast tea bags
One 1-pound pork tenderloin, butterflied and flattened
Three 1/2-inch-thick slices of fresh pineapple—peeled, quartered and cored
1 red onion, cut through the core into 1/4-inch wedges
1/3 cuo extra-virgin olive oil, plus more for brushing
Kosher salt
Pepper
1/4 cup fresh lime juice
2 tablespoons minced cilantro, plus sprigs for serving

Steamed rice, crisp bacon, diced avocado and thinly sliced jalapeño, for serving

In a large bowl, combine the boiling water, sugar and tea bags and let stand for 5 minutes. Discard the tea bags and stir the tea to dissolve the sugar. Let cool completely, then add the pork and refrigerate for 1 hour.

Light a grill or preheat a grill pan. Drain the pork and pat ?dry with paper towels. Brush the pork, pineapple and red onion with olive oil and season with salt and pepper. Grill ?the pork over high heat, turning once, until lightly charred and an instant-read thermometer inserted in the pork registers 135°, about 7 minutes. Transfer to a carving board and let ?rest for 5 minutes, then slice the pork against the grain. Meanwhile, grill the pineapple and onion, turning once, ?until charred, about 4 minutes.

In a small bowl, whisk the lime juice with the minced cilantro and the 1/3 cup of olive oil. Season the dressing with salt and pepper. Serve the pork, pineapple and onion over steamed rice with crisp bacon, diced avocado, thinly sliced jalapeño and the lime dressing.

Pork Schnitzel with Warm Potato Salad

1/2 cup white wine vinegar
1 1/2 tablespoons sugar
1 teaspoon thyme leaves
1/4 cup canola oil, plus more for frying
Salt and freshly ground pepper
1 pound small fingerling potatoes
3 garlic cloves
1 cup all-purpose flour
2 large eggs beaten with
2 tablespoons of water
2 cups panko (Japanese bread crumbs)
Four 4-ounce boneless pork chops, butterflied and pounded 1/3 inch thick, or eight 2-ounce pork cutlets, lightly pounded
1 cup flat-leaf parsley, patted thoroughly dry

In a medium bowl, whisk the vinegar with the sugar, thyme and 1/4 cup of the oil and season with salt and pepper.

Put the potatoes and garlic in a pot and cover with water; season with salt and bring to a boil. Simmer over moderate heat until the potatoes are tender, 10 minutes. Drain and thinly slice the potatoes; add to the dressing and toss. Discard the garlic.

Put the flour, eggs and panko in 3 separate shallow bowls. Season the pork with salt and pepper and dip in the flour. Dip the cutlets in the egg and then in the panko, pressing to help the crumbs adhere.

In a large skillet, heat 1/2 inch of oil until shimmering. Add the cutlets in a single layer and cook over high heat, turning once, until golden and crispy, about 3 minutes. Drain on paper towels. Add the parsley to the skillet and cook, stirring, until crisp, about 30 seconds. Using a slotted spoon, transfer the parsley to a paper towel–lined plate and sprinkle with salt. Serve the pork with the potato salad. Garnish with the parsley.

Laotian Khao Soi (Coconut Curry Noodles with Pork)

5 dried Thai chiles
1 cup hot water 3 tablespoons canola oil
3 medium garlic cloves, smashed
1 pound ground pork
2 small plum tomatoes, chopped (about 1 1/4 cups)
1/4 cup soybean paste (such as Healthy Boy)
2 tablespoons fish sauce (such as Red Boat), divided
1 tablespoon granulated sugar
1 teaspoon paprika
1 bunch fresh cilantro
8 cups lower-sodium chicken broth
14 ounces uncooked dried
1/8-inch-wide banh pho rice stick noodles
2 cups zucchini ribbons (shaved using a Y-shaped peeler, avoiding and discarding squash seeds) (optional)
2 cups shredded napa cabbage (optional)
1/2 cup chopped fresh mint Black pepper, for garnish
Lime wedges, for serving

Wearing gloves, crumble Thai chiles into a medium-size heatproof bowl. Add 1 cup hot water; let stand 15 minutes. Drain chiles; discard liquid. Process chiles, oil, and garlic in a mini food processor until chiles are very finely chopped, about 30 seconds, stopping to scrape down sides of bowl as needed.

Heat a large skillet over medium. Add chile mixture; cook, stirring constantly, until fragrant, about 1 minute. Add pork; cook, stirring occasionally to break pork into small pieces, until browned, 6 to 8 minutes. Stir in tomatoes, soybean paste, 1 tablespoon fish sauce, sugar, and paprika. Cook, stirring occasionally, until tomatoes break down, 8 to 10 minutes. Reduce heat to low; cook, stirring occasionally, until liquid has reduced and pork is coated with sauce, 8 to 10 minutes.

Meanwhile, separate cilantro stems from leaves; tie stems together with kitchen twine. Chop leaves to yield about 1/2 cup; set aside for garnish. Stir together chicken broth, cilantro stems, and remaining 1 tablespoon fish sauce in a medium saucepan. Cover and bring to a simmer over medium. Uncover; remove and discard cilantro stems. Cover broth; keep warm over medium-low.

Prepare rice noodles according to package directions. Drain noodles, and divide evenly among 8 serving bowls (about 2/3 cup each). If using, add zucchini ribbons and cabbage to hot broth; cook over medium-low until just tender, 30 seconds to 1 minute. Using tongs or a spider, remove vegetables from broth, and divide evenly among serving bowls (about 1/2 cup each). Top each bowl with about 1/4 cup pork mixture and 1 cup hot broth. Sprinkle bowls evenly with mint and reserved chopped cilantro. Garnish with black pepper, and serve with lime wedges.

Note: Noodles can be cooked up to 4 hours in advance and held in cold water. Broth can be made up to 4 hours in advance. Pork mixture can be cooked and stored in an airtight container in refrigerator up to 3 days ahead.

Indochinese Schezwan Chicken

250 grams chicken or 1/2 lb cubed boneless
1 egg white (refer notes on brine)
1/4+teaspoon salt
1/4 teaspoon crushed pepper
1 teaspoon soya sauce (chose naturally brewed)
3 tablespoon Corn starch or (white corn flour)
1/4 cup oil or as needed for frying or grilling

other ingredients:
1 tablespoon sesame oil or any
2 to 4 dried red chilies (refer notes)
1 teaspoon Sichuan peppercorn ground (refer notes)
1 teaspoon garlic chopped
1 teaspoon ginger chopped
2 to 3 sprigs spring onions or scallions (greens & whites separated)
1 tablespoon soya sauce (naturally brewed)
1 tablespoon rice vinegar
2 tablespoon red chilli paste or 1 tablespoon chilli powder or 15 red chilies (notes)
1 tablespoon sugar
1/2 teaspoon Salt (adjust to taste)
1/2-teaspoon ground pepper or pepper powder

Make the red chilli paste by mixing red chilli powder with 2 tbsps water. Or Soak red chilies in hot water for 30 mins and drain. Blend them with little water to a smooth paste. Set aside.

To a large mixing bowl add chicken, salt, pepper, soya sauce & flour. Add egg white & mix everything well until the chicken is well coated.

Heat oil in a pan for deep frying. When the oil is medium hot, gently slide the chicken pieces one after the other. (fry them in batches) Fry them on a medium high flame until crisp and golden. Remove to a plate.

How to make szechuan chicken:

Turn off the stove & remove the oil to a small bowl, retaining 1 tbsp in the pan. Cool down the oil a bit and then fry the red chilies until crisp without burning.

Add the ginger garlic. Saute them on a high flame for 30 seconds. Then add the spring onions whites & fry for 1 min. Add the ground sichuan peppercorns & saute until aromatic for 30 seconds. Next add red chili paste, soya sauce, sugar, vinegar and very little salt. Stir well.

Pour 3 to 4 tablespoons water or oil and allow the sauce to bubble & thicken slightly. Taste the sauce and add more chilli paste, sichuan peppercorns, sugar, salt, vinegar etc to suit your taste.

Stir in the fried chicken and toss on the highest flame for 1 minute until the sichuan sauce coats the chicken well. Sprinkle ground pepper and spring onion greens.

Garnish schezwan chicken with more spring onion greens. Serve hot with noodles or fried rice or as a appetizer.

Garlic Paneer

1 1/4 cup paneer. cubed
6 large garlic cloves
1 tsp vinegar (apple cider vinegar)
5 to 6 red chilies kashmiri (seeds removed)
1 tsp sugar
salt as needed
1 tbsp oil
1/2-tsp cumin or 1 small strand of mace
1/2-cup onions chopped
coriander leaves or celery as needed for garnish
1 tsp soya sauce naturally brewed – optional

Blend together garlic, chilies, sugar, salt and vinegar with 2 to 3 tbsp water.
Heat a pan with oil and allow cumin to sizzle.

Fry onions until golden. Add the sauce and cook until it thickens and the oil separates.

Add paneer and saute for 2 to 3 minutes. Garnish with coriander or celery.
Serve garlic paneer hot.

Indochinese Schezwan Paneer

2 tbsp red chili paste (or 7 to 8 red chilies)
Hot water to soak chilies

For batter:
3 to 4 tbsps corn flour
3 to 4 tbsps all purpose flour or maida (organic)
salt as needed
1/4 tsp pepper
water as needed to make the batter
200 grams paneer

to make schezwan paneer:
oil for deep frying
1 to 1 1/2 tbsp oil for seasoning
3/4 tbsp. garlic chopped finely
1/2 tbsp. ginger chopped finely
1/2 tsp schezwan pepper or 3 to 4 crushed (optional)
2 tbsps spring onion whites chopped
2 to 3 tbsps celery chopped (optional)
salt as needed
3/4 to 1 tsp sugar
3/4 tbsp soya sauce
3/4 tbsp vinegar ( or tomato sauce)
4 tbsps water
1/4 cup capsicum (optional)
1/2 to 3/4 cup water
1 tsp corn flour or corn starch or arrow root powder

Deseed & soak red chilies in hot water. Set aside for 30 mins. Blend them well with just 2 tbsps of water to a smooth or coarse paste. Discard the rest of the soaked water.

To a mixing bowl, add cornflour, maida, pepper and salt. Pour water just enough to make a free flowing batter of slightly thick consistency. Add the paneer bites and coat them in the batter well.

Heat oil in a kadai for deep frying. When the oil turns hot, drop the batter coated paneer in the hot oil. Fry them on a medium high flame until the paneer bites turn crisp. Drain them to a kitchen tissue.

Making schezwan paneer:

Heat oil in a pan or wok. Fry ginger garlic for a minute. Add spring onions, celery and schezwan peppers. Saute for 2 mins. Add red chili paste, salt and sugar. Fry for 2 to 3 mins. Remove the schezwan pepper.

Pour water and cook until the mixture leaves oil.Pour soya sauce and vinegar or tomato sauce. Mix and saute for a minute.

Add capscium and fry for 2 mins.

Mix corn flour with water. Pour that to the pan. Mix well and cook until the sauce thickens. Check the taste and adjust the spice and sourness as desired.
Turn off the stove. Cool this sauce a bit.

Add the paneer and mix well to coat the sauce.

Serve the schezwan paneer hot with noodles or fried rice.

Chicken Manchurian

250 grams chicken breast boneless, (cubed or minced)
1/2 egg white (1 egg white for 1/2 kg chicken)
1/8 tsp pepper coarsely crushed
1 tsp soya sauce (Prefer naturally brewed)
2 pinches chili powder (optional, for color)
2 tbsp corn flour
1 1/2 tbsp all-purpose flour or maida (or rice flour)
1 tsp ginger garlic paste or minced
salt little
oil as needed for frying

for manchurian sauce:
1 tbsp garlic chopped finely
1/2 tbsp ginger chopped finely
1 medium onion chopped finely or 2 tbsps spring onion whites
1 tbsp soya sauce (use more for intense flavor)
2 tbsp red chili sauce
2 tbsp tomato sauce optional
1 tsp vinegar (add more if needed)
1 cup water or chicken stock
2 tsp corn flour (3 for gravy)
3 tbsp water to mix with flour
salt little
1/2 to 1 tsp sugar
3/4 cup capsicum or bell peppers cubed
2 tbsps scallions or spring onions greens

Mix chicken with soya sauce, salt, ginger garlic paste, red chili powder (optional) and pepper powder.

Add egg white and flour. Mix well. Set aside for at least 1 hour.

If you have used chicken cubes then skip this step. If you have used the mince divide the mixture to 12 portions. Make balls. If you don’t get round balls, that’s just fine.

Heat oil until hot enough to fry. Test by sliding a small portion of the batter to the hot oil. It has to rise without browning. This is the right temperature.
Deep fry chicken on a medium flame until golden & crisp. When the chicken is done cooking bubbles will begin to reduce. Remove the fried chicken to a kitchen towel. Please make sure the chicken is cooked completely inside before you add it to the sauce.

Making sauce:

Stir in the corn flour with 3 tbsp water in a small bowl. To another small bowl, add vinegar,soya sauce, tomato sauce (optional) and red chilli sauce. Mix all of these and set aside.

Transfer the oil to a bowl and retain only half a tbsp. Fry ginger garlic until aromatic. Fry onions or scallion whites until transparent.

Add bell peppers and fry for 2 minutes. Pour the sauces.

When they begin to bubble, Stir the corn flour mixture & pour it along with 1 cup water or stock.

The sauce begins to bubble and thickens. Taste the sauce and add in more salt or any sauces you desire. Turn off the heat. Then add fried chicken & spring onions.

Stir and coat the chicken with the sauces. If you have made to chicken balls then cook for 2 mins.

Garnish with spring onions and serve chicken manchurian as a appetizer.

Indochinese Lemon Chicken

300 grams chicken boneless cubes or breast
1 1/2 tbsp oil
1 tsp ginger paste
1 1/2 to 2 tbsp lemon juice
salt as needed
1/4 tsp lemon zest (optional)
3/4 tsp red chili powder
1/8 tsp turmeric

other ingredients:

1/2 tbsp oil
1 tbsp ginger chopped or minced
1/2 tbsp garlic
1 green chili slit
1 onion large , chopped
1/2 tsp sugar
1 tsp cajun spice mix or garam masala
1/2 tbsp soya sauce
1 Handful celery or mint or coriander leaves

Marinate chicken with all the ingredients mentioned under marinade. Set this aside for about 1 hour 15 minutes. It can also be refrigerated for longer to over night.

Heat a pan with oil, add ginger and garlic and fry until nice smell begins to waft.

Add onions, chili, sugar and salt. Fry until the onions turn pink.

Add marinated chicken and stir. Fry until the chicken is half cooked.

Add spice powder and stir. Fry for about 2 to 3 minutes.

Add soya sauce and mix well.

Cook until the chicken is soft and tender. Any taste can be adjusted now, more chili powder, spice powder,salt or soya sauce can be added to reduce the tang.
Add mint leaves and fry until they wilt. Chicken should just be moist but not with dripping sauces. Cook to evaporate any excess moisture.

Serve lemon chicken with onion wedges as a side to fried rice, noodles or rice.

Chili Chicken

1/4 cup Oil or more for deep frying

250 grams boneless chicken cubes (½ lb)
1 1/2 teaspoon red chilli sauce (sweet & spicy, less spicy kind)
1 1/2 teaspoon soya sauce (naturally brewed)
1/4 teaspoon pepper powder (crushed pepper)
2 to 3 tablespoons corn flour or corn starch
1 1/2-to 2 tablespoons all-purpose flour or maida (optional)
1/4+teaspoon red chili powder (optional) or paprika or red chilli paste
1/8 teaspoon Salt or as needed
1 egg white (use only as needed) or 2 tbsps water (refer notes)

Seasoning for chilli chicken:
1 tablespoon soya sauce (naturally brewed)
2 tablespoons red chilli sauce (adjust to taste) (sweet and spicy)
2 tablespoons tomato ketchup
1/2 teaspoon red chilli powder (optional) or paprika or red chili paste
1/4 teaspoon pepper powder
3/4 to 1 teaspoon vinegar (any or apple cider)
1/2 to 1 teaspoon sugar
2 to 3 tablespoons water

Other ingredients (veggies):
1 1/2 tbsp oil
1 medium onion thinly sliced or cubed
1 tablespoon garlic fine chopped
1/4 to 1/2 cup bell pepper or capsicum – cubed
1 to 2 green chilies slit and deseeded (optional)
1 sprig spring onion or scallions chopped (optional)
1 to 3 tablespoon Spring onion greens for garnish

(Optional) If you prefer to skip the egg in the recipe, it is good to brine the chicken to keep it juicy, succulent and to prevent from drying up. Follow the instruction in recipe notes below.

Slice chicken to bite sized pieces about half inch cubes. Add chicken to a mixing bowl. Ensure it is drained completely.

Then add 1 1/2 tsp soya sauce, 1 1/2 tsp chilli sauce, 1/4 tsp pepper powder, 1/4 tsp red chili powder (optional) and 1 pinch of salt.

Then sprinkle corn flour & plain flour.

Add the egg white or water just as needed to bind the flour with the chicken. If the mixture is dry add more egg white or sprinkle some water.

Set this aside until you prepare the ingredients & the sauce. You can also refrigerate overnight and use.

Cube the onions & bell pepper. Separate the layers and slit green chilies.
Prepare the sauce in a bowl. Add 1 tbsp soya sauce, 2 tbsps chili sauce, 2 tbsps tomato ketchup, 1/2 tsp red chili powder, 1 tsp vinegar and 1/2 to 1 tsp sugar to a bowl. Pour 2 tbsps of water and mix well. Set this aside.

How to make chilli chicken:

Heat oil in a pan for deep or shallow fry. It can also be grilled at 240 C for 20 to 25 minutes in a preheated oven.

Check if the oil is hot enough by gently sliding a small quantity of batter to the hot oil. It must rise without browning.

Now add the chicken cubes one by one without crowding the pan.

Fry on a medium high heat until crisp, golden and evenly cooked from inside.

Keep stirring to fry evenly. Do not over fry as the chicken tends to turn hard.

When the chicken is cooked completely, bubbles in the oil will begin to reduce. Drain on a kitchen tissue or a colander.

For extra crisp chicken, once done frying the entire chicken refry them in hot oil.

Seasoning chilli chicken:

Heat 1½ tbsp oil in a wok or pan on a high flame.

Add garlic & fry for about a min.

Then add onions, capsicum, spring onions and green chilies.

Fry till they turn slightly soft for about a minute or so. The veggies must still be crunchy.

Pour the sauces. Let the sauces bubble up well & slightly thicken.

Taste the sauce and add more salt, spice or sauce as needed.

Also taste the chicken first and add accordingly.

Then add the fried chicken, Mix well. Saute chilli chicken on a high flame for 1 minute.

Toss until the chicken is coated well with sauce. Garnish with green parts of the spring onions.

Serve chilli chicken immediately hot as appetizer or with fried rice or noodles.

Chili Paneer

1 1/2 to 1 3/4 cups paneer
1/4 teaspoon red chilli powder kashmiri (optional)
3 tablespoons corn flour or corn starch
3 tablespoons maida or plain flour (optional)
2 pinches pepper powder (crushed black pepper)
1/8 teaspoon salt (adjust to taste)
water as needed
3 to 4 tablespoon oil as needed for shallow frying

Sauce for chilli paneer recipe:
1 tablespoon soya sauce (naturally brewed or organic)
2 tablespoons red chilli sauce (adjust to taste)
2 tablespoons tomato ketchup
1/2 to 1 teaspoon vinegar (i use apple cider)
1/2 teaspoon red chili powder kashmiri or red chilli paste
1 tsp sugar (adjust to taste)
other ingredients
1 tablespoon garlic finely chopped
2 tablespoon spring onions greens chopped
2 tablespoon spring onion whites chopped
1/2 cup capsicum bell pepper or cubed
1 medium onion cubed, layers separated
1 green chilies slit and deseeded
1/4 teaspoon pepper powder (crushed black pepper)
1 teaspoon corn flour (2 tsps for more gravy)
1/2 cup Water (1 cup for more gravy) (adjust as needed)

Add 3 tablespoons cornflour, 3 tablespoons all-purpose flour (optional) to a mixing bowl.

Then add in 1/4 teaspoon red chilli powder, 2 pinches of crushed black pepper, 1/8 teaspoon salt and little water.

Mix together to make a batter.

Consistency: If you are health conscious and prefer to use less refined flour then make a thin batter. If you like the restaurant style chilli paneer which has a thick coating of flour, then make thick batter.

Add 200 to 250 grams of cubed paneer and gently coat the batter.

Heat 3 to 4 tablespoons oil in a deep pan for shallow frying.

Check if the oil is hot enough by dropping a small portion of batter.

It must rise without browning. This is the correct temperature.

Pick up each batter coated paneer with a spoon and gently slide them in the hot oil.

Do not disturb them for a minute or until the batter firms up.

Stir and fry them on a medium heat until crispy. Drain to a kitchen tissue or a steel colander.

How to make chilli paneer:

For dry chilli paneer : Stir in 1 tsp corn flour to a bowl and mix with half cup water. Stir well & set aside.

Remove the oil from the pan retaining 1 tbsp. Fry one tablespoon finely chopped garlic until it smells good.

Then add in 2 tablespoons of spring onion whites and 1 medium onion cubed & layers separated.

Also add in 1 slit green chili and half cup diced capsicum. Saute on a high flame for 1 to 2 mins.

Stir in soya sauce, red chilli sauce, tomato ketchup, sugar, vinegar and red chilli powder or paste.

Mix the corn flour mixture and pour it to the pan. Cook till the sauce thickens.

Check the taste of the sauce. You can add more sauces or salt if you wish to adjust to your taste.

If you want to thin down the sauce, just add more water to get the desired consistency.

Add fried paneer cubes, crushed pepper (powder) to the chilli sauce and mix.
Add the spring onion greens.

Serve paneer chilli hot as a appetizer. You can also serve this with noodles or fried rice.

For chilli paneer semi gravy : Add 2 tsp corn flour & 1 cup water to a bowl. Stir well and make a lump free slurry. you will need to add in 1 tablespoon more of soya sauce, 1 tbsp more of chilli sauce, half teaspoon of vinegar and little more salt & sugar.

Next sprinkle pepper powder. If the sauce turns too thick, just add little more water.

Add paneer and spring onions. Toss well.

Serve chilli paneer as a appetizer or with rice or noodles.