Emily Carter
Chinese cuisine is renowned for its diverse and flavorful dishes, and one particular standout is the red chicken. This vibrant dish has several variations, each with its own unique twist, like the Char Siu Chicken, a Chinese-style roast that is savoury, sweet, and sticky, usually made with pork but sometimes replaced with chicken. Another variation is the Chinese Jade Red Chicken, a crispy and sticky dish that's become a favorite at Chino Bandido, a restaurant in Phoenix. The Jade Red Sauce has a distinct flavor profile, with sweetness from ketchup and powdered sugar, a kick from garlic and chili pepper, and a tangy sourness from vinegar. For those seeking a traditional Chinese recipe, Red-Cooked Chicken, also known as Hong Shao Ji, is a delicious option. This dish involves slowly braising chicken in a soy broth until it achieves a deep mahogany brown color, resulting in a flavorful meal.
| Characteristics | Values |
|---|---|
| Name | Chinese Jade Red Chicken, Char Siu Chicken, Red Braised Chicken (Hongshao Ji), Red-Cooked Chicken |
| Type of Dish | Chinese |
| Main Ingredient | Boneless Skinless Chicken Breasts and Thighs |
| Preparation | Fried, Braised, Roasted, Grilled |
| Sauce Colour | Red |
| Sauce Ingredients | Ketchup, Powdered Sugar, Garlic, Chilli Pepper, Vinegar, Honey, Hoisin Sauce, Soy Sauce |
| Spice | Garlic Salt, Black Pepper, Five Spice Powder, White Pepper, Sesame Oil, Red Food Colouring |
| Accompaniments | Steamed Rice, Noodles, Chicken Rice |
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What You'll Learn
Chinese Jade Red Chicken
To make the Jade Red Chicken, start by cutting the chicken into bite-sized pieces. In one bowl, whisk egg whites until foamy, and in another bowl, place cornstarch. Add a pinch of garlic salt and black pepper to the egg whites and stir. Dip the chicken pieces in the egg white mixture, then dredge them in corn starch, shaking off any excess.
Heat oil in a heavy-bottomed pot over medium heat (350 degrees Fahrenheit). Test the temperature of the oil with a small piece of chicken. Working in batches, fry the chicken pieces until crispy and slightly golden, which should take about 5-7 minutes. Place the fried chicken on a paper towel-lined tray.
To make the Jade Red Sauce, warm a skillet or wok over medium heat. Add garlic-chili oil, green onions, ketchup, and powdered sugar to the pan. Add a small amount of water and cook the mixture until it thickens and becomes glossy.
Once the sauce is ready, toss the fried chicken in the wok or skillet to coat it evenly. Serve the Chinese Jade Red Chicken with steamed rice. This dish yields a generous portion, feeding about six people, so you may have leftovers.
You can adjust the spice level of the dish to your preference by reducing or increasing the amount of fresh green peppers (the Jade component) in the recipe.
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Char Siu Chicken
To cook the chicken, you can use a stovetop grill pan, or prepare a medium charcoal fire or gas grill to medium and grill the chicken for 10 to 12 minutes, basting during the last 2 to 3 minutes. Oven roasting is also an option, with the chicken baked at 200 degrees Celsius for about 20 minutes. The chicken is cooked when it reaches an internal temperature of 165°F (74°C) and/or when the juices run clear.
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Red Braised Chicken (Hongshao Ji)
Red Braised Chicken, or Hongshao Ji, is a delicious Chinese chicken dish that is both quick and easy to make. The dish gets its name from the Chinese words "Hong Shao" which means "Red Cooked" and "Ji" which means chicken.
To make this mouth-watering dish, you'll first want to cut your chicken thighs into large chunks, about 1.5-inch or 4 cm pieces. You can opt for boneless, skinless chicken thighs, or use skin-on chicken thighs for a glistening finish. If you go with boneless, you'll want to coat the chicken in a mixture of cornstarch and water before cooking. This will help keep the meat moist as it cooks.
Once your chicken is prepared, heat up your wok or cooking pan to medium-high heat. Throw in some ginger and scallions and let them cook for about a minute to release their flavors. Then, add your chicken to the pan and rotate the pieces to ensure all sides are cooked. You'll want to lightly brown the chicken without stirring for about a minute, then flip the pieces and do the same on the other side.
After your chicken is browned, it's time to add the remaining ingredients and simmer. Pour in some Shaoxing wine, light soy sauce, dark soy sauce, and a cup of water. You can also add green onions for extra flavor. Cover your wok or pan and let the chicken simmer until it's cooked to perfection. If there's a lot of liquid left when your chicken is done, simply uncover the wok, turn up the heat, and stir continuously until the liquid reduces to a rich sauce that coats the chicken.
And that's it! You now have a delicious and flavorful Chinese Red Braised Chicken dish to serve. It goes great with steamed rice, and you can even use any leftovers to make a tasty beef noodle soup. Enjoy!
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Red-Cooked Chicken
To make red-cooked chicken, the chicken is cut into large chunks, and cornstarch and water are added to create a coating. The chicken is then braised in a soy broth until it is a deep mahogany brown colour. This braising liquid can also be used for other proteins such as pork, lamb, beef, and tofu. The dish is best served with steamed rice or stir-fried vegetables.
One variation of red-cooked chicken is Chinese Jade Red Chicken, which is a Chinese-Mexican fusion dish. This version uses boneless, skinless chicken breast and thighs that are cut into bite-sized pieces, dredged, and then fried until crispy. The Jade Red Sauce is made with ketchup, powdered sugar, garlic, chilli pepper, and vinegar, creating a sweet, spicy, and sour flavour profile. The cooked chicken is then tossed with the red sauce and served with steamed rice.
Another variation of red-cooked chicken is a recipe shared by author Andrea Chesman, which is adapted from her days as a restaurant worker in a Chinese restaurant. This recipe involves braising the chicken in a mixture of water, soy sauce, rice wine, honey, five-spice powder, garlic, ginger, and orange peel. The chicken is simmered breast-side down for about 1.5 hours and then allowed to cool in the liquid for 15 minutes.
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Red Cooking Technique
Chinese Jade Red Chicken, a dish inspired by Chino Bandido's Jade Red Chicken, is made using a cooking technique called "red cooking" or "red braising". This technique involves braising ingredients in a mixture of Shaoxing wine, dark soy sauce, light soy sauce, sugar, and water, resulting in a reddish-brown sauce.
Red cooking is a slow braising Chinese cooking technique that imparts a reddish-brown colour to the prepared food. It is popular throughout most of northern, eastern, and southeastern China. The technique is also called Chinese stewing, red stewing, or flavour potting. There are two main methods: blanching the main ingredient and then slowly braising it in the sauce, or browning it in oil and sauce and then simmering it in water until tender.
Red-cooked dishes are usually heavy in meat content, but they can also contain a variety of meats, vegetables, and hard-boiled eggs. The technique is commonly used to cook tofu, chicken legs, and even whole fish. The protein is first seared or blanched, then braised in a mixture of soy sauce, sugar, rice wine, and spices such as star anise and Sichuan peppercorns. This results in a unique, rich, caramelised flavour.
To make Chinese Jade Red Chicken, boneless and skinless chicken breasts and thighs are cut into bite-sized pieces, dredged, and fried until crispy. The Jade Red Sauce is made with ketchup, powdered sugar, garlic, chilli pepper, and vinegar. The fried chicken is then tossed in the sauce and served with steamed rice.
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Frequently asked questions
There are several Chinese dishes that feature red chicken, including:
- Char Siu Chicken
- Chinese Jade Red Chicken
- Red Braised Chicken (Hongshao Ji)
- Red-Cooked Chicken
Char Siu Chicken is a Chinese-style roast that is savoury, sweet, and sticky. The chicken is marinated for 1-3 days in a mixture of granulated sugar, salt, five spice powder, white pepper, apple cider vinegar, sesame oil, hoisin sauce, molasses, garlic powder, red food colouring, and vegetable oil. The chicken is then grilled and basted with honey.
Chinese Jade Red Chicken is made with boneless, skinless chicken breast and thighs, cut into bite-size pieces, dredged, and then fried until crispy. The Jade Red Sauce is made with ketchup, powdered sugar, garlic, chilli pepper, and vinegar. The dish is served over steamed rice.
