Can anyone give me the recipe for Mexican Honey Chili Chicken?

Honey Chili Chicken Recipe





Honey Chili Chicken Recipe Grizzlybear / All my dishes


1 year, 1 month ago


My friends and family love this chicken......;-)


Prep:25m Cook:15m Servings:46





Grizzlybear





* chicken








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Ingredients





* 1 fryer chicken (3-4 lbs.)


* 1/2 cup all purpose flour


* 1/2 tsp. salt


* 4-5 cups vegetable oil for frying


* 1/3 cup water


* 1/3 cup lemon


* 2 tsp. cornstarch


* 4 tsp. Chinese chili sauce


* 2 tsp. soy sauce


* 1 1/2 tsp. fresh ginger, minced


* 3 Tbs. honey


* 6 green onions, sliced lengthwise thin








Directions





1. Rinse chicken and cut into small serving size pieces. In a large bowl combine flour and salt. Add chicken pieces and toss. Make sure you coat each piece well.


2. Heat oil in a large skillet over high heat. Add chicken, one piece at a time, (only cook a few pieces at a time.) Cook until golden, about 5 minutes. Drain on paper towels. Repeat with all chicken pieces.


3. Remove all but 1 Tbs. oil from skillet. Combine water, lemon juice, cornstarch, chili sauce and soy sauce in a small bowl. Mix well.


4. Add ginger to skillet. Fry for 1 minute. Add honey. Cook and stir for 1 minute. Stir in cornstarch-chili mixture. Cook and stir until sauce boils, about 1 minute. Stir in chicken pieces. Cook and stir until heated thoroughly, about 3 minutes. Stir in onions. Cook and stir for about 1 minute more. Serve.Can anyone give me the recipe for Mexican Honey Chili Chicken?
**** off!! what kind of a recipe is that?? are you half-brained or what?! Report Abuse
Can anyone give me the recipe for Mexican Honey Chili Chicken?
I hope this is helpful to you and what you wanted Report Abuse

Honey Chili Chicken (China):





1 (3 pound) broiler-fryer chicken


1/2 cup all-purpose flour


1/2 teaspoon salt


3 cups vegetable oil


1/3 cup water


1/3 cup lemon juice


2 teaspoons cornstarch


4 teaspoons Chinese chili sauce


2 teaspoons soy sauce


1 1/2 teaspoons grated pared fresh ginger root


3 tablespoons honey


6 scallions, cut in thin lengthwise slices





Remove giblets from chicken. Rinse chicken and cut into small serving-size pieces. Combine flour and salt. Coat chicken pieces with flour mixture. Heat oil in wok over high heat until it reaches 375 degrees F. Add chicken pieces, one at a time, to hot oil (cook only 1/3 of the pieces at a time). Cook until golden, about 5 minutes. Drain on absorbent paper. Repeat with remaining chicken.





Pour all but 1 tablespoon of the oil out of wok. Combine water, lemon juice, cornstarch, chili sauce and soy sauce. Add ginger to oil in wok. Stir fry 1 minute. Add honey to ginger. Cook and stir 1 minute. Add cornstarch-chili mixture to honey and ginger. Cook and stir until mixture boil, about 1 minute. Stir chicken piece into chili mixture. Cook and stir until chicken is hot throughout, about 3 minutes. Stir in onions. Cook and stir 1 minute.





Makes 4 to 6 servings.





``


Honey-rosemary chicken :


1/3 cup honey


1/4 cup olive oil


2 tablespoons coarse-grain mustard


3 cloves garlic, minced


1 tablespoon snipped fresh rosemary


2 teaspoon lemon juice


1/2 teaspoon salt


1/4 teaspoon pepper


8 medium chicken breast halves (4 lb.), or 8 medium skinless, boneless chicken breast halves (2 lb.)





how to:


1. In a small bowl, combine honey, olive oil, mustard, garlic, rosemary, lemon juice, salt, and pepper.





2. Skin bone-in chicken, if desired. Place chicken in a large, heavy-duty, self-sealing plastic bag set in a bowl. Pour honey mixture over chicken. Seal bag; marinate in the refrigerator for at least 4 hours or up to 24 hours.





3. Remove chicken from marinade, reserving marinade. In a grill with a cover, arrange preheated coals around a drip pan (or preheat gas grill and adjust for indirect cooking). Test for medium heat above pan. Place chicken on grill rack over the pan. Cover grill; grill until chicken is tender and no longer pink, turning and brushing with reserved marinade halfway through grilling time. (Allow 45 to 50 minutes for bone-in chicken. Allow 15 to 18 minutes for boneless chicken breasts.) Makes 8 servings.





Tip: To serve as sandwiches, provide accompaniments such as lettuce leaves, sliced tomatoes, mustard, and pickles.





``





Mexican Green Chili Chicken :





2 cups cooked chicken


12 corn tortillas


1 can cream of chicken soup


1 can cream of mushroom soup


1/2 cup milk


1 lb cheddar cheese, grated


1 can chopped green chilies





how to:


Cut tortillas in strips.


Mix together soups, milk%26amp; chilies.


Make layers in a large baking dish, starting with the tortillas at the bottom, then chicken, then soups and ending with the cheese.


Bake at 300 degrees for 1 hour.





``


Honey Chili Chicken Wings :


10 whole, fresh chicken wings, cut in pieces (20 wing pieces)


All-purpose flour


Salt


Vegetable oil


1 (1-inch) piece fresh ginger, peeled and finely chopped


2 tablespoons honey


3 teaspoons corn flour


1/2 cup water


3 tablespoons hot sauce (recommended: Frank's Hot Sauce)


1/3 cup lemon juice


2 teaspoons soy sauce


4 shallots, sliced


--how to:


Coat chicken wings in flour that has been seasoned with salt. Heat enough vegetable oil in a large skillet on stovetop to fry wings until crisp. Remove wings from skillet, drain on paper towels and set aside. (Wings can also be baked in the oven without the flour.)





Heat 1 tablespoon vegetable oil in frying pan and add ginger, cook for 1 minute. Add in honey and stir for an additional minute. In a separate bowl, combine corn flour, water, hot sauce, lemon juice, and soy sauce, then add mixture to pan. Stir until sauce boils and thickens. Add in chicken wings and combine with sauce until thoroughly heated. Add shallots and cook for 1 more minute.





Serve Buffalo Wings with blue cheese dressing, carrots and/or celery sticks.





``
You take a piece of chicken and take it to Mexico and Voila!