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Does anyone have recipes for Volcano Chicken? The Chinese version?

It’s chicken in a reddish sweet and spicy sauce and it’s serves in almost all Chinese and Asian buffet restuarants. Also, the Sesame Chicken recipe to would be great if you have that one, these 2 dishes taste alot alike, they’re both great! Thank you.

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3 Responses to “Does anyone have recipes for Volcano Chicken? The Chinese version?”

  1. Swirly said :
  2. Sharm said :

    Volcano Chicken


    1 chicken, about 2 pounds or a little more.


    2 tablespoons of garlic, minced
    half a teaspoon Thai pepper powder
    1/4 cup of fish sauce
    1/4 cup of whiskey
    1/4 cup of honey
    1/4 cup of coconut milk
    1 tablespoon of red curry paste
    2 tablespoons Thai chili in oil

    For flambeing : 1 cup whiskey


    Mix the marinade ingredients, then clean and prepare the chicken. Thoroughly coat the chicken with marinade, and leave to stand in a wok for 12 hours (refrigerated).

    Remove the chicken from the wok allowing to drain thoroughly, then over medium heat reduce the marinade to form a thick sauce.

    The chicken should be stood upright on an ovenproof plate (in Thailand a metal disk with a vertical peg attached is used. Something similar is sold as a “chicken roaster” in America), and cooked in a medium oven until the skin just begins to change color.

    Remove the chicken and place it on a flame proof (we suggest heavy metal) dish and bring to a side table. Pour whiskey through the interior of the bird, and then ladle it over the outside so the bird is thoroughly coated, then ignite and allow the whiskey to burn itself out.

    Carve the chicken, and serve with Thai jasmine rice, and stir fried green vegetables, and the usual Thai table condiments and the reduced sauce.

    Sesame Chicken


    * 3 whole boneless chicken breasts
    * Marinade:
    * 2 tablespoons light soy sauce
    * 1 tablespoon cooking wine or dry sherry
    * a few drops of sesame oil
    * 2 tablespoons flour
    * 2 tablespoons cornstarch
    * 2 tablespoons water
    * 1/4 teaspoon baking powder
    * 1/4 teaspoon baking soda
    * 1 teaspoon vegetable oil
    * Sauce for Sesame Chicken:
    * 1/2 cup water
    * 1 cup chicken broth
    * 1/8 cup vinegar
    * 1/4 cup cornstarch
    * 1 cup sugar
    * 2 TB dark soy sauce
    * 2 TB sesame oil
    * 1 tsp chili paste, or more if desired
    * 1 clove garlic (minced)
    * Other:
    * 2 tablespoons toasted sesame seeds (see recipe directions for link to how to toast)
    * 3 1/2 – 4 cups peanut oil for deep-frying

    Toast the sesame seeds and set aside.

    Cut the chicken into 1-inch cubes. Mix the marinade ingredients and marinate the chicken for 20 minutes.

    To prepare the sauce: mix together all of the sauce ingredients. Pour them into a small pot and bring to a boil, stirring continuously. Turn the heat down to low and keep warm while you are deep-frying the chicken.

    To deep-fry the chicken: add the marinated chicken pieces a few at a time, and deep-fry until golden brown. Drain on paper towels. Repeat with the remainder of the chicken.

    Just before you are finished deep-frying, bring the sauce back up to a boil.
    Place the chicken on a large platter and pour the sauce over. Sprinkle with sesame seeds. Serve the Sesame Chicken with rice.

  3. High Jack said :


    8 chicken breasts

    Boil until tender. Remove meat and chop into 3/4″ cubes or Market Day diced, cooked chicken.

    Saute in 2 tablespoons butter until transparent.

    Add 3 to 4 heaping tablespoons curry powder with water from boiled chicken (about 3 pints liquid).

    Mix 3 to 4 tablespoons flour in water and stir into onion, butter and broth mixture. Add 1 small jar instant chicken bouillon.

    Thicken with cornstarch (as needed) until mixture reaches gravy consistency. Add chopped chicken to mixture, stirring.

    Serve over or under rice.

    In a lazy susan serve the following:

    Cantaloupe, chopped
    Flaked coconut
    Spanish peanuts
    Chopped green onions
    Chopped green pepper
    Chopped tomatoes
    Mandarin oranges
    Chopped bananas

    Encourage guests to mix any group or all ingredients. Watching each other make choices is part of the fun. Serves 8 to 10 people.


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