Fire Cracker Chicken Recipe | Lively Weekends | Kiran Khan | Chinese Food

Method:
Cut chicken thighs into cubes add gg paste, soy sauce and mix.
Now dip this chicken into egg wash then dust it into flour and fry.
Combine all the sauces in a bowl and pour it over fried chicken and coat it well and garnish it with sesame and Scallions.

Method:
Boil spaghetti and keep aside.
In the skillet take oil add chopped garlic and sauté it on low flame till garlic infuses in the oil well. Take it out and keep aside.
In the same skillet add more oil and more garlic and sauté it again then add soy sauce, chilli flakes and Oyster sauce.
Add boiled spaghetti and toss it well.
Now add the garlic with oil and toss again.
Garnish with parsley.

Method:
Marinate the chicken:
• In a small bowl combine olive oil, balsamic vinegar, garlic, and salt. Pour over the chicken breasts and marinate for at least 20 minutes, up to overnight.

Make the peach balsamic sauce:
• Heat the olive oil over medium-high heat in a medium skillet.
• Add the shallot and garlic and cook until softened, about 4-5 minutes.
• Add the balsamic vinegar and peach, and cook until cherries are softened and balsamic is slightly reduced, about 8-10 minutes.
Cook the chicken.
• Preheat your grill over medium-high heat.
• Add the chicken and cook 4-6 minutes on each side, depending on how thick your chicken is, until internal temperature reaches 165 degrees F.
• Serve grilled chicken topped with balsamic peach sauce and fresh parsley.

Method:
• To make the dressing whisk lime juice, ginger, and honey in a small bowl. Gradually add 3 tbsp olive oil. Season with salt and pepper to taste.
• In a large bowl combine the arugula, peaches, grapes and a handful of the herbs. Pour the dressing over the top and lightly toss to coat all the ingredients. Taste and add more salt or pepper as desired.

• Heat a medium skillet over medium-high heat and add the remaining tablespoon of olive oil. When the pan is hot add the halloumi and cook for 2-3 minutes per side, until a nice crust forms on the cheese and it is golden brown. Remove the halloumi from the pan and cut each slices or cubes and put it on the top of the salad.