One of my favorite chicken dishes at our local restaurants here in Hawaii is a dish called “Tasty Chicken”, “Garlic Chicken”, and “Korean Fried Chicken” depending on which restaurant you go to. I like to call it Asian Fried Chicken!
What exactly is Asian Fried Chicken? Well they’re crispy fried chicken nuggets that are marinated in a soy sauce based sauce. It’s a little bit sweet, salty, and just a tiny bit spicy at the same time. In short it’s delish!
We serve it with steamed white rice for a very satisfying meal. I make enough for 12 people just so we can have left overs for lunch or dinner the next day. Yes we love Asian Fried Chicken that much!
I must admit that making Asian Fried Chicken seems a bit tedious with all that dredging, frying, and tossing; but believe me it’s so worth the trouble!
Here’s my recipe for Asian Fried Chicken
2 pounds boneless, skinless chicken thighs cut into cubes
1 Cup Soy Sauce
1 Cup Water
2 Cups Sugar
1/2 Cup minced garlic
1/2 Cup Green onions chopped
2 Tbs. Sesame Oil
1 Tbs. Crushed Red Pepper
2 Cups flour
3/4 Cup Corn Starch
1 Tbs. Garlic Powder
1 Tsp each salt & pepper
Oil for frying
Combine all the sauce ingredients in a medium size sauce pan. Bring to a boil, then reduce heat and simmer until all the sugar dissolves and the sauce thickens a bit.
Set aside to cool.
Cut chicken into cubes and place in a large bowl or ziplock bag.
Pour 1/2 of the cooled sauce/marinade over chicken. Cover bowl or seal bag.
Marinate in refrigerator for at least 1 hour but no more than 3 hours.
Combine dry coating ingredients in a large pan.
Heat about 1 – 1 1/2″ of oil in a large frying pan.
Dredge each piece of marinated chicken in flour mixture and fry until golden brown. Discard any left over marinade – do not use as sauce for cooked chicken!
Drain on paper towels until all the chicken nuggets are cooked
Toss cooked chicken nuggets in remaining sauce.
Serve with rice for a delicious meal!
Love this recipe? Try my Salt & Pepper Shrimp recipe it’s wonderful!
Christmas is getting closer and closer, I love it! Dana and I are here to help you with new recipe ideas for the holiday season. Now on Christmas Day we have the usual turkey, ham and all the trimmings but for Christmas Eve we decided to change it up a bit and have lasagna. It feeds a lot of people and really who doesn’t love lasagna? So it is a real crowd pleaser. Since you can assemble it even the night before it makes the hectic Christmas Eve go a lot more smoothly.
This is my go to lasagna recipe, very simple, very classic, we jazz it up a little bit by adding in some Italian sausage. To make it more festive I put a Christmas Tree pattern on it made from bell peppers. I made the tree limbs out of green bell pepper slices, and decorated with chopped red and yellow pepper, the tree trunk is bit of red pepper and a (poorly shaped lol) star out of the yellow bell pepper.
I use no boil noodles and get this put together in no time. I pop it in the fridge and it is ready to go the next day for Christmas Eve dinner. A basket of garlic bread and a huge salad and Christmas Eve dinner is done!
So take it straightforward this holiday and create this amazing Christmas Lasagna! Don’t forget to go away some for Santa!! 😉
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Try this Christmas Lasagna recipe.
1 pound sausage
1 pound hamburger
2 jars spaghetti sauce
4-5 cups mozzarella cheese
32 oz ricottanoodles
1 package no boil noodles
1. Brown and drain the sausage and hamburger together.
2. Add sausage and hamburger to large bowl and pour in the two jars of sauce.
3. In separate bowl mix the ricotta, 2 eggs and 1 cup of cheese.
4. Spread a thin layer of sauce in the bottom of a 9×13 dish.
5. Place noodles on top of sauce.
6. Spread 1/3 of the cheese mixture on the noodles.
7. Sprinkle with a little more shredded mozzarella.
8. Top with more sauce.
9. Do another layer of noodles.
11. Shredded cheese
14. Cheese mixture.
16. Shredded Cheese.
17. Arrange peppers into Christmas Tree shape.
18.Cover with foil and bake 30-40 minutes at 350 till bubbly
It has been several months since I’ve cooked anything. Literally, MONTHS. You’ve probably noticed that for the past few months I’ve only been blogging about restaurants (compare my “Dining Out” page versus my “Cooking” or “Baking” page lol).
I totally miss cooking though (and baking). I usually go on a hiatus when its close to exam time, and recently, my hectic work schedule also played a factor. I’ve traveled quite a bit too during the summer, so that’s another reason. Oh and another reason would be that I only get to cook when I’m over at my boyfriend’s place during the weekend (usually Sundays at that). Anyway, those are all the reasons. I have no idea why I feel the need to explain/justify myself but nonetheless, last Sunday, I decided it was time to get my “cook on” again.
One of the dishes I made last Sunday was this Spicy Eggplants with Minced Pork (魚香茄子) from Christine’s Recipes. I totally love her blog. Why? Because she has many authentic Chinese dishes with recipes that are written in ENGLISH, which is VERY IMPORTANT TO ME =). I’ve been following her blog for quite a while now and there are so many dishes I want to try to make from her site.
The name of the actual recipe on her blog is “Spicy Eggplant with Minced Pork in Clay Pot”. I do not own a clay pot (nor do my boyfriend) so I made do with just a regular pot, and left out the “Clay Pot” part from the title of my post.
This Spicy Eggplant with Minced Pork dish has always been one of my favorite Chinese dishes because I love eggplant (only the thin, long Chinese eggplants though) and spicy food. The combination of sauce, the spiciness, and the soft eggplants in this dish just makes it so appetizing, especially with rice! This is very dangerous thought because you may end up eating many many bowls of rice .
Click here Spicy Eggplants with Minced Pork recipe
450 gram eggplant
170 ram minced pork
1/2 Tbsp ginger, finely chopped
1 Tbsp minced shallot
1 Tbsp garlic, crushed
1 Tbsp chili bean sauce (available at Asian stores)
Water, adjust while cooking
1 1/2 tsp light soy sauce
1/2 tsp sugar
1/2 tsp cornflour
1/2 tsp vegetable oil
2 tsp water
Pepper, to taste
1 tsp light soy sauce
1 tsp dark soy sauce
1/2 tsp salt
1/2 tsp sugar
2 tsp oyster sauce
2 tsp water
sesame oil, to taste
pepper, to taste
1 tsp cornflour
2 Tbsp water
1. Rinse eggplant. Trim and julienne.
2. Soak in water with a bit of salt dissolved for a while. Drain well.
3. Marinate pork mince for 20 minutes.
4. Heat 2 tablespoons of oil in a clay pot over medium. Sauté half of the minced garlic, shallot, ginger and chili bean sauce. Add eggplant and stir fry constantly. Also add hot water bit by bit all the way of stir frying. Don’t add too much water at a time, just add small amount to avoid burning or sticking to the bottom of clay pot. Coat the eggplant with sauce evenly, then add some boiling water to simmer until eggplants softened.
Spicy Eggplants with Minced Pork
This Teriyaki Chicken recipe will quickly become a new favorite! In this one pan recipe, bite size chicken breasts pieces are sautéed in a skillet then coated with an easy and delicious teriyaki sauce. This tastes just like your favorite Chinese take-out but you can have this ready faster than the time it would take to go pick up take-out!
I’ve made other teriyaki chicken recipes but this hands down beats the prep and cook time on any other teriyaki chicken I’ve tried. And yet it tastes just as good! Plus it’s such a flavorful sauce so it doesn’t even require marinating.
It’s a (mostly) healthy recipe that comes in at 258 calories per serving so it a smarter choice than the deep fried food you usually get from your favorite Chinese take-out.
Click here for my Baked Barbecue Chicken recipe!
- 1 1/4 boneless skinless chicken breasts, diced into 1-inch cubes
- 1Tbsp olive oil
- 1/4cup low-sodium soy sauce
- 1/4cup water
- 2Tbsp honey
- 1 1/2Tbsp packed light brown sugar
- 1Tbsp rice vinegar
- 1/4tsp sesame oil (optional)
- 2tsp peeled and minced fresh ginger
- 2tsp peeled and minced fresh garlic (2 cloves)
- 2tsp cornstarch
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
- Add in chicken and let brown on bottom about 3 – 4 minutes then flip and continue to cook until center registers about 160 degrees, about 3 minutes longer.
- While chicken is cooking, in a small mixing bowl (or liquid measuring cup) whisk together soy sauce, water, honey, brown sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch.
- Stir the sauce in with the cooked chicken and continue to cook and toss until sauce has thickened, about 30 – 60 seconds longer.
- Serve warm garnished with green onions and sesame seeds if desired.
- Recipe source: inspired by my Grilled Teriyaki Chicken Bowls
Different brands of kimchi, the traditional Korean condiment made with fermented cabbage, usually have different vegetables added to them. The brand used in this recipe includes carrots and peppers, which give the flavor of this easy soup added dimension. When choosing a kimchi, opt for one that is not too sour, so the oysters will not be overpowered. Taste the kimchi to assess its spiciness, and adjust the seasoning for this dish accordingly.
I love cooking my own Kimchi Vegetable Soup With Oysters at home because aside from having the chance to enhance my cooking skills, I also get the opportunity to make oyster soup the way I like it to be and within my budget.
“Select” oysters are what you’ll usually find in the seafood department of grocery stores; the term refers to their size.
Make Ahead: If you plan to make this soup in advance, refrigerate it without the oysters or spinach. Once the soup is reheated, they can be added just before serving.
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Click here for Kimchi Vegetable Soup With Oysters recipe.
7 cups water
1 tablespoon dashi powder (available at Asian markets and at Whole Foods Markets)
1 tablespoon fish sauce
1 tablespoon peeled, finely grated ginger root
1/4 cup oyster sauce
1/4 cup gochujang (Korean spicy chili paste), such as Annie Chun’s
16 ounces medium spicy cabbage kimchi, such as Sunja’s (see headnote)
2 cups (6 ounces) sliced shiitake mushroom caps
4 cups packed baby spinach, coarsely chopped
1 quart shucked select oysters and their liquor (see headnote)
2 scallions, white and light-green parts, chopped (1/2 cup)
Combine the water, dashi powder, fish sauce, ginger, oyster sauce, gochujang, kimchi and mushrooms in a large Dutch oven over medium-high heat. Bring to a boil, stirring occasionally, then reduce the heat to medium, cover and cook for 20 minutes, stirring occasionally, to let the flavors meld.
(At this point, the soup can be cooled, covered and refrigerated for 1 or 2 days.)
Stir in the spinach and oysters; cook uncovered for about 4 minutes, so the edges of the oysters begin to curl.
Ladle among individual bowls. Garnish with the chopped scallions; serve immediately.
Kimchi Vegetable Soup With Oysters