Best 3 Steamed Spicy Chicken Recipes

Indulge in the fiery flavors of steamed spicy chicken, a tantalizing dish that combines the zesty punch of Sichuan peppers with the aromatic warmth of ginger, garlic, and scallions. Succulent chicken pieces are marinated in a symphony of soy sauce, rice wine, and sesame oil, then steamed to perfection, resulting in a tender and juicy texture that melts in your mouth. This recipe offers two irresistible variations: a classic version for those who love the authentic Sichuan experience, and a milder option for those who prefer a gentler heat. Both variations promise an explosion of flavors that will leave your taste buds dancing. So, gather your ingredients, fire up your steamer, and embark on a culinary journey to savor this delectable steamed spicy chicken.

Let's cook with our recipes!

SPICY CHICKEN STEAMED DUMPLINGS

Spicy Chicken Steamed Dumplings image

A steamed Asian dumpling with a spicy chicken and mushroom mixture. Don't worry if you don't like mushrooms, these have so much flavor you won't even know they are there! I adapted this to my taste from a Taste of Home recipe.

Provided by Jessy M

Categories Lunch/Snacks

Time 1h15m

Yield 48 dumplings

Number Of Ingredients 13

Ingredients

1 lb boneless skinless chicken thighs, trimmed of fat
1 cup sliced fresh mushrooms
1 small onion, cut into chunks
2 tablespoons hoisin sauce
2 tablespoons prepared mustard
1 tablespoon sriracha sauce or 1 1/2 teaspoons hot pepper sauce
1 (14 ounce) package wonton wrappers
1 egg
1 teaspoon water
1 cup soy sauce
1 teaspoon ground ginger
1 green onion, sliced
1/4 teaspoon crushed red pepper flakes

Steps:

Place chicken thighs in a medium saucepan and add just enough water to cover completely. Bring to a simmer and cook for 20 minutes, or until cooked through. Remove chicken and allow to cool slightly, reserving cooking liquid.
Combine soy sauce, ginger, pepper flakes, and green onion in a small jar, shake well and set aside.
Cut chicken into chunks and place in bowl of food processor. Add mushrooms, onion, hoisin, mustard, and sriracha. Process until ground and well combined.
Beat egg with the 1 tsp water. Working in small batches, place 1 tbsp of meat mixture on center of each wonton wrapper. Brush two edges with egg wash and fold up sides, corner to corner, to seal well around filling. Fold top corner over and secure with a little more egg wash if desired.
Bring reserved cooking liquid to simmer in a pan with a steamer basket. Spray basket with cooking spray and place dumplings in basket.
Cover with lid and steam 8-10 minutes.
If you would rather cook these like potstickers with a crispy bottom, spray a shallow pan with cooking spray and set over medium heat. Set dumplings directly in pan and pour hot cooking liquid around dumplings to about 1/2 inch deep. Cover and cook 5-6 minutes or until bottoms are brown and crispy. Don't move them around during cooking or they will stick and tear.
Serve with sauce.

Nutrition Facts : Calories 43.5, Fat 0.7, SaturatedFat 0.2, Cholesterol 12.5, Sodium 410.2, Carbohydrate 5.7, Fiber 0.3, Sugar 0.4, Protein 3.6

LAOTIAN STEAMED SPICY CHICKEN

Laotian Steamed Spicy Chicken image

Make and share this Laotian Steamed Spicy Chicken recipe from Food.com.

Provided by morgainegeiser

Categories Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

7 chilies, dried and seeded
1/2 teaspoon salt
4 stems lemongrass, white part only, finely chopped
1 teaspoon shrimp paste
4 garlic cloves, chopped
4 shallots, Red Asian, chopped
1/2 cup coconut cream
2 tablespoons brown sugar
1 tablespoon fish sauce
1 lb chicken breast, cut into 2 inch strips
4 cups spinach

Steps:

To make Spice paste: soak the chillies in hot water for 30 minutes or until soft; drain. Place the softened chilies and salt in a food processor and process until a smooth paste is formed. Add all the other paste ingredients one at a time while continuing to run the processor.
Combine the coconut cream, brown sugar, fish sauce in a large bowl. Add the spice paste and stir together until well combined.
Stir in the chicken strips.
Select a round heatproof serving dish which will fit into a large, deep pan. Put the spinach onto the serving dish. Spoon the spicy chicken mixture over the spinach.
Place a saucer or rack on the base of the pan and pour enough boing water to cover it. Place the dish on top of the saucer or each, cover the pan with a tight fitting lid and steam over medium heat for about 30 minutes or until the chicken is cooked.
Check from time to time that there is enough water in the pan.
Serve with rice.

Nutrition Facts : Calories 412.4, Fat 16.8, SaturatedFat 8.8, Cholesterol 72.6, Sodium 762.9, Carbohydrate 39.5, Fiber 2, Sugar 30.1, Protein 27.5

STEAMED SPICY CHICKEN

Steamed Spicy Chicken image

Posted of ZWT II. This recipe comes from Thai Cooking Class . . . I've not tried, but it looks like an interesting method of cooking... and it doesn't require the purchase of an additional kitchen gadget! DH will not eat chicken, so hope someone will try and let me know how well it works.

Provided by Galley Wench

Categories Thai

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups lean chicken, finely chopped
2 tablespoons green curry paste (available at asian markets)
2 tablespoons fish sauce
1 cup coconut milk
4 tablespoons shredded coconut
2 kaffir lime leaves, shredded (1 tablespoon zest of lime can be substituted)
1 teaspoon pepper
1 egg, beaten
2 cups spinach (or any combination) or 2 cups leeks (or any combination)
1/2 cup thick coconut milk (skimmed from top of canned coconut milk before it's shaken)

Steps:

Combine minced chiken with curry paste, fish sauce, coconut milk, shredded coconut, lime leave/zest, pepper and beaten egg.
Line a baking dish that will fit inside a steamer with banana leaves or aluminum foil.
Place layers of green vegetables over the bottom.
Cover with chicken mixture.
Top with thick coconut cream.
Garnish with coriander springs.
Steam for 20 to 30 minutes.

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish. Look for organic, free-range chicken and fresh vegetables.
Don't overcrowd the steamer: This will prevent the chicken from cooking evenly. Leave some space between each piece of chicken so that the steam can circulate freely.
Cook the chicken until it is cooked through: This is important to ensure that the chicken is safe to eat. The internal temperature of the chicken should reach 165 degrees Fahrenheit (74 degrees Celsius).
Let the chicken rest before serving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful.
Serve the chicken with your favorite dipping sauce: This could be a simple soy sauce and vinegar mixture, or something more complex like a spicy chili sauce or a creamy peanut sauce.

Conclusion:

Steamed spicy chicken is a delicious and healthy dish that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that the whole family will enjoy.