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Chicken with spicy sauce

Chicken with spicy sauce

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As I told you, this recipe is a very quick one, so the food processor will be very helpful because we mix all the ingredients, except the hammers, until they become a paste.

We put this paste over our hammers, we mix them well and that's it. We place them in a tray in which we put a little oil, the rest of the sauce that is left in the bowl we dilute it a little and we put it among the chicken pieces.

I put a little more oil on the hammers, so that they don't come out dry and ... in the oven with them !, over a low heat, so that neither the sauce nor the hammers burn.

Halfway through the baking time we turn them over and ready !!

We prepare a mashed potatoes with carrots and a lettuce.

Friends ring the doorbell, the beer is cold, it will be a perfect evening !! Good appetite and lots of fun !!

Delicious baked chicken legs - an exceptionally sweet-spicy taste!

Today I want to present you a special recipe for baked chicken legs, with an exceptionally sweet-spicy taste, which will conquer you instantly. Enjoy them with a delicious yogurt sauce with greens and garlic.

And if you're crazy about shaorma, grease a fresh stick with this sauce, add finely chopped juicy thighs and a few iceberg lettuce leaves, roll and savor an appetizing homemade shaorma.

Whatever the choice, I just want you to know that the legs prepared in this way are fabulous - juicy, soft, fragrant and simply melt in your mouth! Great appetite!


- 8 upper legs of chicken (without skin and bone)

- 2 tablespoons garlic powder

- 2 teaspoons of chili flakes

- 1 teaspoon paprika (sweet)

- 2 teaspoons of apple cider vinegar

Method of preparation

1. Mix the garlic with the chili flakes, cumin, paprika and about 1 teaspoon of salt. Put the resulting mixture in a bag and then add the thighs. Close the bag and shake it well so that the meat is completely covered with spices.

2. Grease the pan with oil and place the seasoned thighs in it.

3. Put the tray in the oven heated to 230 degrees (preferably in the grill program) and bake the thighs on both sides, 5 minutes each.

4. Mix the vinegar and honey until smooth.

5. Remove the tray from the oven and grease the thighs with honey sauce (half the amount of sauce) with a brush. Put the tray in the oven for 1-2 minutes, then remove it, turn the thighs on the other side and grease them with the rest of the honey sauce. Put the tray in the oven for another 5 minutes.

Note: You can change the amount of hot peppers according to your preferences. If you do not prefer spicy dishes, you can replace hot peppers with paprika or paprika.

Chicken legs prepared in a special way and served with delicious spicy sauce!

Beat the chicken legs with the rolling pin and get a real culinary masterpiece!


-1 tablespoon of balsamic vinegar

-1 tablespoon teriyaki sauce

-1/2 teaspoon black pepper.

-1 tablespoon of balsamic vinegar

-1 tablespoon bamboo sauce.


1. Add the starch to the bowl with the thighs and mix well.

2.Then wash the meat under running water so that it removes all the dirt and blood.

3.Bone the thighs: make cuts around the legs, release the bone, bend it down so that it breaks at the wrist, then rotate it and remove it.

4.Cut the meat along the other bone and remove it.

5. Cut the thighs so that you get 4 meat tops, which you beat with a rolling pin.

6.Put the meat in a bowl, add ginger, garlic, onion, soy sauce, balsamic vinegar, teriyaki sauce, salt and black pepper. Stir and refrigerate the meat, marinate for 1 hour.

7.Prepare the sauce. Cut the garlic into very small pieces, add slices of hot pepper, sesame, hot oil, salt, sugar, soy sauce, balsamic vinegar and bamboo sauce. Mix the sauce very well.

Advice. Our sauce is spicy, but you can prepare any other you prefer.

8. Roll each piece of meat, wrap the roll tightly in foil and tighten both ends well.

9. Cook the rolls in a bain marie for 25 minutes, then let them cool or refrigerate for 2-3 hours.

10. Unfold the rolls, cut them into rounds, place them on the plate and sprinkle them with sauce.

The dish looks so good-looking and appetizing that none of the guests will guess that it's just a few ordinary thighs.

Korean chicken

March 26, 2018 Go to recipe Print recipe Yum447 Pin309 Share11 Tweet Email 767 parts

This spicy Korean chicken recipe is quick and easy, made with gochujang, sriracha, soy sauce, spicy chili flakes and more. On the table fast! Perfectly served over rice.

I've been crazy SLAMMED lately, so I've been looking for ways to get food on the table FAST. As I continue to work on my new EASY Meal cookbook for SPICY Food Lovers, I realize more and more that we all need recipes that don't take long.

As much as I like to spend my time in the kitchen, some days it is not possible. Everyone is busy with work and life and everything else. I know you get it.

We all get that from time to time. For some of us, its MOST of the time.

SO! This is why we need recipes like this in our back pocket. I'm talking Spicy Korean chicken. It is very fast and easy to do, and you will go to love it. It has a pleasant level of spice and is ready on the table in just 10 minutes once you start cooking. It's hard to beat, isn't it?

Let's talk about how we do it, shall we?

Steak with spicy sauce

1. Beef and pork are washed, peeled and diced. Put in a bowl and marinate in a sauce made of wine, tomato paste, oregano, crushed garlic, a teaspoon of salt, pepper and finely chopped hot pepper. Leave to cool and marinate for at least 2 hours.

2. Fry the diced bacon in a hot oil pan. Add sliced ​​green onions, mix and lightly fry. Then put the pieces of marinated meat and cook over medium heat, stirring gently, until the sauce evaporates from the pan. Quench with the marinated sauce and cook covered for 20-25 minutes.

3. Stir from time to time so that it does not stick to the dish, and when the sauce starts to set, it matches the taste with salt. Serve immediately with a garnish of vegetables (croquettes or sauté) and seasonal salads.

Chicken liver in spicy sauce

As I told you in the previous recipe, until the end of August, every Monday, we will post a recipe that will be the source of inspiration for the contests organized by Ferma Vranceana- Avicola Focsani on their Facebook and Instagram pages.
To find out what to do and how to register, read the rules HERE
This week's prize is a Multicooker !!
For such a prize, it is worth preparing the recipe below or your favorite recipe with poultry liver !!
Shoot two rabbits at once, the chance to be among the winners and the family happy that they had a hearty meal !!
For this week's contest we recommend this recipe Chicken liver in spicy sauce.

It is a quick and tasty recipe, the livers remain soft and creamy but not drowning and the sauce is really tasty, slightly spicy and creamy, only good for spreading pieces of toast in it.
If you have the ingredients ready, in a maximum of 20 minutes, you will be able to put the tastiest chicken livers on the table.
Let me tell you how I prepared them but not before recommending two other recipes in which I used chicken liver and which you could prepare for the contest !!

Ingredients - chicken liver in spicy sauce

  • 500 g of chicken liver - Ferma Vranceana
  • 80 g butter 82% fat
  • 4 cloves of garlic
  • juice from a suitable lemon
  • 4-5 tablespoons hot pepper sauce
  • 150 ml sweet cooking cream
  • salt and pepper

How to prepare the recipe for chicken liver in spicy sauce

Chicken livers are wiped with paper towels to remove water from them and cut into suitable pieces.

Put the butter and livers in the hot pan at once and fry over high heat until they are brown on all sides, it takes about 5-6 minutes.
Add the crushed garlic through the press and the hot pepper sauce.

After 2-3 minutes, stirring constantly, add lemon juice, salt and pepper and continue sautéing for another 2 minutes.

At the end, add the cooking cream (at room temperature) and mix gently until the sauce is thick.
Set aside and serve sprinkled with chopped parsley and toast !!

You can prepare the spicy sweet pepper sauce at home, I make a few jars every year and keep it especially for such sauces, but it can also be bought, you can find it in any grocery store in different assortments from different producers.

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If you try our recipes and post on Instagram, you can put the hashtag #bucatareselevesele, so that we can see them too.
You can also find us on the channel Youtube- Cheerful Chefs, where we are waiting for you to subscribe !!
Thank you!!

Chicken in spicy sauce & # 8211 an absolutely delicious food!

The recipe belongs to the category of simple ones, with few and accessible ingredients and, of course, with a sensational result.


-4 tablespoons spicy tomato and pepper sauce (or less if very hot)

-1 glass of milk (250 ml) or cooking cream 10%

-salt and black pepper - to taste.


1.Wash the meat well, then dry it with a paper towel and season it with salt and black pepper. Do not add much pepper, because we will also use spicy adjica.

2. Pass the garlic through the small grater, add the adjica and mix.

3. Cover the meat on all sides with adjica sauce.

4. Pour a little oil into the baking tin and place the meat in it. Take a larger shape so that you can keep space between the pieces of meat, so it will form a delicious crust. Otherwise, the meat will suffocate.

5.Bake the meat in the preheated oven to 180 ° C for about 40 minutes, depending on the oven. Periodically sprinkle the meat with the juice from the form.

6. Remove the form from the oven, pour in the hot milk / cream and put the form in the hot oven, but turned off for 5-7 minutes. The meat will soak in the sauce and become tender and juicy.

It is an absolutely delicious food! The meat is soft, the crust crisp, and the sauce aromatic. If you serve the meat with garnish, then the creamy sauce and garlic will be a perfect addition! Try this recipe, we assure you that it will not leave anyone indifferent!

The recipe is part of the culinary education program "50 weeks in the kitchens of the world" developed by the public relations agency, Russenart Communications in partnership with the Gold Maya brand and Kotanyi Romania.

The Indian recipe was offered and prepared by Taj Restaurant and can be tasted daily, in the restaurant from Calea 13 Septembrie, no.127 - 130, Bucharest, sector 5.

How to prepare Kofla Mixture:

In a bowl put the minced chicken, over which add the rest of the ingredients (necessary for Kofla mixture) and mix well.

The resulting composition is rolled in the form of small, round meatballs (15 pieces).

The meatballs are fried in Arpis oil.

Heat 3 tablespoons of Arpis oil in a frying pan.

Add the finely chopped onion over the hot oil and let it harden until it becomes soft and transparent.

Add a tablespoon of garlic and ginger paste, then the rest of the dry ingredients and simmer for a minute.

Add the finely chopped tomato, cumin powder, coriander powder, chilli red powder and turmeric powder and simmer over low heat for one minute.

Mix all ingredients.

Put 2 tablespoons of Arpis oil in a pan, pour the sauce, then add the sour cream and meatballs.

Garnish with coriander leaves and a few slices of ginger.

DAEBAK Kitchen & # 8211 Yangnyeom Chicken (spicy Korean fried chicken)

Korean fried chicken (KFC) is one of the most popular snacks and appetizers in South Korea and beyond. Most often assimilated with Chimaek (치맥 a word consisting of chikin & # 8220fried chicken & # 8221 and maekju & # 8220bere & # 8221), this dish is a quick, cheap and extraordinarily tasty alternative for those who are lazy. to prepare something else for dinner. Of course, there are many recipes for Korean fried chicken, but probably the most popular of them remains the spicy Korean fried chicken (Yangnyeom Chicken, 양념 치킨)! This is also the recipe we present to you today at DAEBAK Kitchen.

Yangnyeom chicken is a recipe for chicken fried twice in an oil bath, which is covered with a sticky, spicy and sweet sauce. In our opinion, the taste and sensation are almost magical! It's super delicious and addictive!

But let's see the ingredients and the method of preparation.

Ingredients needed for 4 servings
  • 1.4 kg whole chicken, cut into pieces or chicken wings / hammers / boneless chicken leg & # 8211
  • 2 tablespoons rice wine
  • 2 teaspoons chopped ginger
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup potato starch or corn starch
  • frying oil (any oil works but for a special taste if you have where to use rice bran oil. You can find it at Mega Image)
Ingredients for the sauce
  • 3 tablespoons tomato sauce (you can also use ketchup)
  • 2 tablespoons gochujang (Korean hot red pepper paste)
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped garlic
  • 1 tablespoon sesame oil
Preparation instructions

1. In a bowl, place the chicken, rice wine, ginger, salt and black pepper. Combine them well. Then evenly cover the chicken with the starch and set aside. If you want to make sure that each piece of chicken is perfectly covered with starch, immerse the individual pieces of chicken in the starch bowl, roll the chicken on all sides, then take them out and set them aside.

2. In a deep saucepan (or fryer) add a generous amount of oil and heat until the oil temperature reaches 175 C (or boils). Start adding the breaded chicken carefully and fry until completely cooked (3 to 5 minutes, depending on the size of the chicken). Do not overcrowd the pan.
Remove the chicken pieces and place them on some kitchen paper while frying the remaining pieces. Once the first round of frying is complete, quickly remove the floating debris from the oil using a spatula. Then fry the chicken again when the oil temperature reaches 175 C (or boils). Fry them until they turn golden and it is very crunchy. (The second time the frying is shorter than the first time, 2 to 3 minutes). When finished, place the fried meat aside on kitchen paper to drain the excess oil.

3. In a separate saucepan, add the sauce ingredients and spices (listed above). Heat everything over low to medium heat and mix well. Once it starts to boil, remove from the heat.

Put the fried chicken in a large mixing bowl, then pour the sauce over the meat, trying to cover all the pieces of meat. Mix them lightly and well.
Once all the chicken is completely covered with sauce, you can serve it immediately. The remaining chicken can be refrigerated for a day or two and eaten cold. But it won't be as crunchy as when it's freshly fried.

Alternatively, you can serve the chicken with the sauce separately and each can soak the meat in the sauce for an optimal amount.

Suggested side dishes that can be served with Korean fried chicken.

Pickled radish (danmuji) and pickled cucumbers (Oiji) are popular garnishes that can be served with Korean fried chicken. It goes just as well with any other salad, fresh or pickled.

As mentioned above, KFC (Korean fried chicken) is often accompanied by beer (Chimaek), being very popular in Korean restaurants, especially in the evening, as a substitute for dinner and served as Anju (안주, food and alcohol)


  1. Lex

    Is there something analogous?

  2. Crannog

    I haven't heard about such yet

  3. Lambrett

    great blog! great posts

  4. Metaur

    Between us speaking, you should to try look in

  5. Mulrajas

    A female Windows 98 has been developed. A third has been added to the “yes” and “no” buttons: “maybe”.

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