Spicy, tantalizing chicken recipe

Here’s how you can prepare a Gunpowder chicken, Spiced Chicken wings and water melon Feta Cheese Salad.

1. A) Gun Powder Chicken and Spiced Chicken Wings

Ingredients

500g bottle of sweet and sour Chinese sauce

700 chicken breast fillets

1 tablespoon peanut oil

1 brown onion cut into thin wedges

400 g packet of fresh stir-fry vegetables

250g cooked brown rice

2 teaspoons sesame seeds, toasted

2 green onions thinly sliced-diagonally

Method:

•  Reserve two tablespoons of the sauce.
•  Place remaining sauce in a shallow glass or ceramic dish. Add chicken. Turn to coat. Cover and refrigerate for 1 hour.
•  Heat 1/2 the oil in a large frying pan over medium heat. Cook chicken for five to six minutes each side or until browned and cooked through. Transfer to a plate. Cover and leave for 5 minutes.
•  Meanwhile, heat remaining oil in a wok over medium-high heat. Add onion. Stir-fry for two minutes. Add vegetables. Stir-fry for three minutes or until just tender.
• Add rice, sesame seeds and reserved sauce. Stir-fry for one minute or until rice is heated through.
•  Thickly slice chicken. Serve on rice, sprinkled with green onion.

1. B) Spicy Sriracha Chicken Wings Ingredients

1.5 Kg Chicken wings

2 garlic cloves finely chopped

1 tablespoon fresh ginger finely grated

¼  cup light soy sauce

1 tablespoon vegetable oil

1 teaspoon white sesame seeds

1 green shallot, trimmed, thinly sliced.

1/3 cup Sriracha sauce (This sauce is made of chilli peppers, distilled vinegar, garlic, sugar, and salt.)

2 tablespoons Hoisin sauce (This sauce is made from soybean paste, garlic, chillies, and various spices, and can contain sugar and vinegar

1 tablespoon honey

1 teaspoon white vinegar

Method

•  Use a sharp knife to remove and discard the wing tips from wings. Cut wings in half at the joint. Place garlic, ginger, soy sauce and oil in a large sealable plastic bag.
•  Add the chicken pieces to the marinade. Seal bag and toss to coat in marinade. Place in the fridge for up to two hours to marinate.
•  Heat a flat barbecue plate or grill pan over medium-high heat. Remove chicken pieces from the marinade, reserving excess marinade.
•  Cook the chicken wings, turning frequently, for 20-25 minutes or until browned and cooked through. Transfer to a large bowl using tongs.
•  Meanwhile, combine reserved marinade and sauce ingredients in a saucepan. Bring to the boil over medium-high heat. Reduce heat to low. Simmer for two to three minutes.
•  Pour sauce over cooked chicken wings. Toss wings through sauce. Pile onto a serving plate and sprinkle with the sesame seeds, shallot and herbs, if using.

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1. C) Water Melon and Feta Salad

Ingredients

2 teaspoons olive oil

½ cup pumpkin seeds

¼ teaspoon sea salt

2.4kg seedless watermelon, peeled, quartered

100g feta cheese

¼ cup lemon scented extra-virgin olive oil

Method

•  Place oil and pumpkin seeds in a cold frying pan. Place over medium heat. Cook, stirring occasionally, for 10 to 15 minutes or until toasted.
•  Season with sea salt and transfer to a bowl. Set aside to cool.
•  Slice each piece of watermelon into 1cm-thick wedges. Arrange on a large plate.
•  Crumble feta over watermelon. Drizzle with lemon-scented oil.
•  Sprinkle with pumpkin seeds.
•  Season with cracked black pepper and serve.