6 Hot & Spicy Chicken

Spicy Szechuan Chicken

Ingredients
for 2 servings

MARINADE INGREDIENTS

3 teaspoons corn starch
1 teaspoon salt
1 tablespoon rice wine
½ teaspoon white pepper
1 tablespoon soy sauce
1 stalk scallion, shredded
2 slices ginger
4 chicken thighs, chopped into bite-sized pieces
OTHER INGREDIENTS

vegetable oil, as needed for frying
2 tablespoons szechuan peppercorn
5 red chilis, chopped
50 dried red chilis, whole
4 slices ginger
1 stalk scallion, chopped
⅓ cup (40 g) peanut
½ teaspoon sugar
½ tablespoon rice wine
1 tablespoon sesame oil
scallion, chopped for garnish

Preparation

1. Combine marinade ingredients in a bowl, add the chopped chicken. Marinate for 10 minutes.
2. In about 1 ½ inch (4 cm) of oil, fry the chicken until browned and crispy. Remove and set aside.
3. Heat oil in a wok or a large pan. Add the Szechuan peppercorn and dried red chilies. Fry until fragrant.
4. Add the rest of the dried red chilies, ginger, scallion, and peanuts. Fry for a minute.
5. Add the fried chicken pieces, sugar, rice wine and sesame oil. Toss to coat.
6. Garnish with chopped scallions.
7. Enjoy!

Spicy Chicken Tacos

Ingredients
for 4 tacos

2 cups (250 g) shredded chicken
1 ½ cups (300 g) crushed tomato
1 white onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 can chipotle pepper, minced
1 teaspoon salt
4 corn tortillas
2 avocados, sliced, for topping

Preparation

1. In a large, nonstick skillet, heat the olive oil over medium heat.
2. Toss in the onion and salt and sauté for 2 minutes.
3. Add the oregano, cumin, chipotle, and garlic. Toast for 1 minute.
4. Add in the crushed tomatoes and chicken and stir until the chicken is evenly coated and the mixture is warmed through.
5. Pour the chicken mixture into a large serving bowl.
6. Toast the tortillas in the seasoned pan, about 3 minutes per side.
7. Divide the mixture evenly between tortillas, top with avocado slices, and serve.
8. Enjoy!

Spicy Tomato Coconut Chicken

Ingredients
for 4 servings

3 lb (1.4 kg) chicken, quartered
salt, to taste
pepper, to taste
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ginger
3 jalapeñoes, deseeded and diced
1 onion, chopped
1 ¼ cups (280 g) tomato puree
1 cup (240 mL) coconut milk, unsweetened
1 cup (240 mL) chicken stock
fresh cilantro, or parsley, for garnish, chopped

Preparation

1. Salt and pepper chicken.
2. In a large pot, brown chicken in olive oil. Remove chicken and set aside.
3. In the same pot, add garlic, ginger, jalapeños and onions. Cook until translucent.
4. Pour in the tomato puree, unsweetened coconut milk and chicken broth.
5. Add the chicken back to the pot. Bring to a simmer. Cover and cook for 45 - 60 minutes.
6. Serve with rice. Garnish with cilantro or parsley.
7. Enjoy!

Spicy Slow Cooker BBQ

Ingredients
for 4 servings

SWEET ‘N’ SPICY BBQ SAUCE

1 cup (240 g) ketchup
¼ cup (60 g) yellow mustard
⅓ cup (80 g) apricot preserve
½ cup (50 g) chipotle pepper, canned and diced
6 cloves garlic, diced
1 tablespoon ginger, diced
1 tablespoon worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon salt
½ teaspoon ground black pepper
PROTEIN

2 lb (910 g) pork shoulder, or pork butt
1 lb (455 g) sausage link
½ lb (225 g) baby back rib

Preparation

1. In a large bowl, mix all ingredients for the sweet ‘n’ spicy sauce.
2. In a slow cooker, place all protein and pour sauce over until evenly coated.
3. On high, cook for 4 hours, or on low for 8 hours.
4. Portion any meat with a side of veggies and the spicy sauce.
5. Enjoy!

Spicy Mango Chicken Wings

Ingredients
for 2 servings

½ cup (60 g) flour
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon pepper
½ teaspoon salt
1 lb (455 g) chicken wing
1 mango
3 habanero peppers, optional, seeded or unseeded
2 cloves garlic
½ teaspoon paprika
¼ cup (60 mL) apple cider vinegar
2 tablespoons lime juice
¼ cup (85 g) honey

Preparation

1. Preheat oven to 425ºF (220ºC).
2. In a small mixing bowl, combine flour, chili powder, garlic powder, pepper, and salt.
3. Pat the chicken wings dry using a paper towel.
4. Batter them in the flour mixture and place chicken wings on a wired baking sheet.
5. Bake at 425ºF (220ºC) for 45 minutes, flipping halfway for even cooking.
6. In a food processor or blender, mix together the mango, habanero peppers, garlic, paprika, apple cider vinegar, and lime juice. Blend until fully combined. The mixture should be a bright orange vibrant color.
7. In a saucepan, combine honey with your mango habanero mixture at medium heat. Stir occasionally to prevent sticking and simmer for 5-10 minutes or until your sauce reaches a prefered consistency.
8. Fully coat your cooked wings in the sauce then place on a parchment-lined baking sheet.
9. Bake at 450ºF (230ºC) for 8-10 minutes or until sauce has slightly caramelized.
10. Enjoy!

Restaurant Vs Homemade Nashville-Style Hot Chicken

Ingredients
for 4 servings

SPICE MIX

2 tablespoons cayenne pepper
2 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon mustard powder
1 tablespoon black pepper
1 tablespoon onion powder
CHICKEN

4 bone-in, skin-on chicken thighs
4 chicken drumsticks
1 tablespoon salt
SPICY OIL

2 teaspoons light brown sugar
½ cup (120 mL) canola oil
BATTER

2 cups (480 mL) buttermilk
2 tablespoons louisiana hot sauce
2 cups (250 g) flour
oil, for frying
white bread, to serve
dill pickle, to serve

Preparation

1. In a medium bowl, combine cayenne pepper, paprika, garlic powder, mustard powder, black pepper, and onion powder, and mix well.
2. In a large bowl, place chicken and pat dry. Add 5 tablespoons of the spice mix and salt, and mix well, making sure all the chicken is fully coated. Cover with plastic wrap and rest in the fridge for at least 30 minutes, up to 24 hours.
3. In a small saucepan, combine canola oil, 2 tablespoons of the spice mix, and brown sugar over medium heat and stir until the brown sugar dissolves, about 2-3 minutes.
4. Set aside.
5. In a medium-size bowl, add the buttermilk and hot sauce, and mix well.
6. Dredge each piece of chicken into the flour, shaking off any excess. Dip them into the buttermilk mixture, then back into the flour.
7. Heat oil to 325°F (170°C) in a deep pot.
8. Fry 3-4 chicken pieces at a time, making sure to not overcrowd the pot, for 10-12 minutes, until golden brown and crispy.
9. Transfer the fried chicken to a wire rack over a baking sheet and brush with the spicy oil Dust with the remaining spice mixture.
10. Place on a slice of white bread and top with dill pickle.
11. Enjoy!