Chinese chilli oil – Super Saucy

Parmesan Chicken Strips with Crostini Basil Pesto and Chilli

5 February 2025

by @saucy with No Comment Recipes

INGREDIENT

Parmesan Chicken Strips:

2 boneless, skinless chicken breasts, cut into strips

1 cup (250 ml) panko breadcrumbs, ½ cup (125 ml) grated parmesan

1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp salt, ¼ tsp black pepper

1 egg whisked with 2 tbsp milk

½ cup (125 ml) flour

Cooking oil for frying or baking

Crostini:

1 small baguette, sliced

2 tbsp olive oil mixed with 1 minced garlic clove, salt & pepper

Toppings:

¼ cup (60 ml) basil pesto, 2 tbsp chilli jam

Fresh basil leaves & parmesan shavings for garnish

METHOD

Prepare Parmesan Chicken Strips:

Mix panko, parmesan, garlic powder, paprika, salt, and pepper. In another bowl, whisk egg and milk. Coat chicken in flour, dip in egg, then coat with panko mix. Fry in oil for 3-4 mins per side until golden. Drain. (For baking, bake at 200°C for 20 mins, flipping halfway.)

Make Crostini:

Brush baguette slices with olive oil, garlic, salt, and pepper. Bake at 200°C for 8-10 mins until crisp.

Assemble & Serve:

Spread pesto on crostini, top with chicken, drizzle with chilli jam, and garnish with basil and parmesan. Enjoy!

Chilli-Chimichurri Braai Wings

16 January 2025

by @saucy with No Comment Recipes

INGREDIENTS

For the Marinade:

1 kg chicken wings, cleaned and separated into flats and drumettes

3 tbsp Super Saucy Chinese Chilli Oil

2 cloves garlic, minced

2 tbsp soy sauce

1 tbsp honey

1 tsp smoked paprika

1 tsp ground cumin

1 tsp salt

½ tsp black pepper

For the Chimichurri Coating:

4 tbsp Super Saucy Chimichurri

1 tbsp fresh lemon juice

1 tbsp olive oil

For Garnish:

Fresh coriander leaves, chopped

Thinly sliced red chilies (optional)

METHOD

Marinate the Wings:

In a large bowl, combine the Super Saucy Chinese Chilli Oil, garlic, soy sauce, honey, smoked paprika, cumin, salt, and black pepper.

Add the chicken wings to the bowl and toss to coat evenly. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.

Prepare the Chimichurri Coating:

In a small bowl, mix the Super Saucy Chimichurri with lemon juice and olive oil. Set aside for basting and finishing.

Braai the Wings:

Preheat the braai to medium-high heat.

Grill the marinated wings over direct heat, turning frequently to prevent burning, for about 15-20 minutes, or until golden brown and cooked through. Use a meat thermometer to ensure an internal temperature of 75°C

Coat with Chimichurri:

As the wings come off the braai, toss them in the prepared Super Saucy Chimichurri coating, ensuring each wing is generously coated.

Garnish and Serve:

Transfer the wings to a serving platter and sprinkle with chopped coriander and sliced red chilies for an extra festive touch.

Chinese Chilli Oil Bao Buns

16 January 2025

by @saucy with No Comment Recipes

INGREDIENTS

For the Bao Buns:

2 cups all-purpose flour

1 ½ tsp instant yeast

2 tbsp sugar

½ tsp salt

2 tbsp vegetable oil

¾ cup warm water

For the Bobotie Filling:

500g beef or lamb mince

1 medium onion, finely chopped

1 garlic clove, minced

2 tbsp curry powder

½ tsp turmeric

½ tsp ground cinnamon

2 tbsp fruit chutney or apricot jam

2 tbsp raisins

1 slice of white bread, soaked in ¼ cup milk and crumbled

1 egg, lightly beaten

Salt and pepper to taste

1-2 tbsp Super Saucy Chinese Chilli Oil (adjust based on desired heat level)

For the Garnish:

Fresh coriander leaves

Toasted sesame seeds

Extra drizzle of Super Saucy Chinese Chilli Oil

METHOD

Prepare the Bao Dough:

In a mixing bowl, combine the flour, yeast, sugar, and salt. Gradually add the warm water and vegetable oil, mixing until a dough forms.

Knead the dough for 8-10 minutes until smooth and elastic.

Cover and let the dough rise in a warm place for 1-2 hours, or until doubled in size.

Make the Bobotie Filling:

In a pan over medium heat, sauté the onion and garlic until soft and fragrant.

Add the mince and cook until browned. Stir in the curry powder, turmeric, and cinnamon, cooking for another 2 minutes.

Add the chutney, raisins, crumbled bread, and a splash of milk. Mix well and simmer until the mixture is thickened.

Stir in the beaten egg to bind the filling and season with salt and pepper.

Remove from heat and drizzle 1-2 tablespoons of Super Saucy Chinese Chilli Oil over the mixture for a smoky, nutty finish.

Assemble the Bao Buns:

Punch down the risen dough and divide it into 12 equal portions. Roll each portion into a ball, then flatten slightly.

Place a spoonful of the bobotie filling in the center of each dough circle, pinch the edges to seal, and shape into a bun.

Place the buns on parchment paper, seam-side down, and let them rise for 20-30 minutes.

Steam the Bao Buns:

Heat a steamer and steam the buns over medium heat for 10-12 minutes until fluffy and cooked through.

Garnish and Serve:

Transfer the steamed buns to a serving platter.

Drizzle with additional Super Saucy Chinese Chilli Oil, sprinkle with sesame seeds, and garnish with fresh coriander leaves.

Serve warm and enjoy the fusion of South African and Chinese flavors.

Ramen Soup with Noodles

28 August 2024

by @saucy with No Comment Recipes

INGREDIENT

4 cups chicken or vegetable broth

2 packs of ramen noodles[discard seasoning packets if included]

2 cups shredded cooked chicken or tofu for vegetarian option

2 cups baby spinach or kale

2 green onion, thinly sliced

2 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

2-3 tablespoons super saucy chinese chili oil[adjust to taste]

salt and pepper, to taste

optional toppings: soft-boiled eggs, sliced mushrooms, bean sprouts, nori seaweed ,

METHOD

In a large pot, bring the chicken or vegetable broth to a boil over medium-high heat.

Add the ramen noodles to the boiling broth and cook according to package instructions, typically 3-4 minutes until noodles are tender.

Stir in the shredded chicken (or tofu) and baby spinach or kale. Cook for 1-2 minutes until the greens are wilted and the chicken (or tofu) is heated through.

Add soy sauce, rice vinegar, sesame oil, and season with salt and pepper to taste. Adjust the seasoning as needed.

Ladle the ramen into bowls. Drizzle each serving with 1-2 tablespoons of super saucy chinese chili oil, depending on your spice preference.

Top with sliced green onions and any optional toppings you like, such as soft-boiled eggs, sliced mushrooms, bean sprouts, or nori seaweed.

Serve hot and enjoy the comforting warmth of winter ramen with a delicious kick from the chili oil!

This recipe is versatile and allows for customization with your favorite ramen toppings. The chinese chili oil adds a wonderful spicy flavor that complements the richness of the broth and the freshness of the greens. Adjust the amount of chili oil according to your preference.