Asian Garlic Fried Chicken

Asian Garlic Fried Chicken

garlic fried chickenHave you ever tried an Asian style fried chicken?  It’s got many names including Korean Fried Chicken, Garlic Fried Chicken, and Mochiko Chicken, just to name a few.

But whatever you call it the taste is very similar and the recipes are pretty much the same.  And of course it’s delicious!  It’s slightly sweet, slightly salty garlicy chicken pieces that are delicately battered and fried to a crisp chicken that’s tender and juicy on the inside.  In short it’s perfect!

Serve it hot over a bed of hot steamed rice or a stack of noodles.   A crisp fresh salad of greens makes a great addition.  Or serve it as a nice lunch on a bed of mixed greens and drizzle with the homemade garlic sauce.

For the tastiest Asian Garlic Fried Chicken make the sauce ahead of time and marinate your chicken pieces in some of the sauce overnight in the fridge.  Also this recipe uses boneless skinless chicken thighs not breasts which tend to be less tasty and dry.

My family loves this delicious chicken dish I’m sure yours will too!

garlic fried chicken
Asian Garlic Fried Chicken
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garlic fried chicken
Asian Garlic Fried Chicken
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Ingredients
Garlic Sauce/Marinade
Fried Chicken
Servings:
Instructions
Sauce/Marinade
  1. Combine sauce/marinade ingredients in a sauce pan remember to reserve 1/2 of the green onions and sesame seeds.
  2. Bring mixture to a boil then reduce heat.
  3. Simmer until sugar is dissolved and sauce thickens slightly, about 15-20 minutes.
  4. Remove from heat and set aside to cool.
Chicken
  1. Marinate cubed chicken in about 1/4 of the cooled marinade/sauce overnight in the fridge.
  2. When ready to cook combine flour, corn starch, salt & pepper.
  3. Shake excess marinade off chicken cubes and dredge in flour mixture.
  4. Deep Fry and drain on paper towel.
  5. Place fried chicken in a bowl and toss in the remaining sauce.
  6. Garnish with remaining chopped green onion and sesame seeds and serve.
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Instant Pot Mongolian Beef

Instant Pot Mongolian Beef

As many of you know one of my daughter’s gave me an Instant Pot for Christmas last year.  It took a few weeks of staring at the box before I actually opened it; all those buttons were a bit intimidating!  But once I made my first recipe, Instant Pot Beef Stew, it was instant love!  Now I don’t know what I’d do without it!  So I’ve been exploring possibilities and one of my new favorites in this Instant Pot Mongolian Beef.

Mongolian Beef is a family favorite and we always order it when we dine at Chinese Restaurants, we love the tender morsels of beef in its delicious sauce.  I’ve tried to make it at home, after all it’s just a basic sitr fry, but I could never get the meat to be so tender.  I’d tried all sorts of cuts except filet mignon, I mean seriously who’d use filet in a stir fry?  Whatever I did I could never get it as tender as the restaurants do; that is until now!  It never occurred to me that the secret was in the cooking method.  I mean all the recipes said fry the meat in a wok or a pan, I’m guessing you’d get very tender meat if you stir fired filet mignon, but at over $15 a pound that wasn’t going to happen anytime soon!

Well it seems to me the secret to tender beef is to pressure cook it!  Enter the new love of my life, the Instant Pot!  When I adapted my Mongolian Beef stir fry recipe to the Instant Pot the whole dish changed!  It transformed from a pretty good stir fry to a tender delicious restaurant worthy dish!  This Instant Pot Mongolian Beef is seriously delicious!

But it’s not only yummy, Instant Pot Mongolian Beef is easier than stir fry!  What?  Easier than stir fry?  How is that possible?  First of all my original recipe has me marinating the meat for at least an hour; no need to marinate Instant Pot Mongolian Beef so that cuts kitchen time down a bit.  And stir fry requires you to, um, well, stir what you’re frying; with the Instant Pot Mongolian Beef stirring  is kept to just a few minutes to brown the meat.  And best of all from start to finish you could get Instant Pot Mongolian Beef on the table in about 30 minutes!

I serve it over steamed white rice which I make in my  Zojirushi Rice Cooker.  You can even make bowls and bentos with this recipe!

So here’s the recipe for Instant Pot Mongolian Beef!

Ingredients:

2 Lbs. Flank  or Sirloin Steak cut into small thin slices

1 Tbs. Sesame Oil or vegetable oil will work if you’re allergic to sesame seeds or don’t have sesame oil on hand

2 Tbs. Minced Garlic

1/2 Cup Soy Sauce

1/2 Cup Water

2 Tbs. Worcestershire Sauce

1/2 Cup Coconut Sugar

1 Tbs. Molasses (or you can skip the coconut sugar and Molasses and use 2/3 cup dark brown sugar instead)

1 Tsp fresh minced ginger

3 Tbs. Cornstarch dissolved in 1/3 cup water

3-4 stalks green onions cut to small pieces

1 Tsp Sesame seeds (optional)

Directions:

Turn Instant Pot to Sauté and place oil inside inner pot

Heat oil about 1 minute

Place small amounts of beef in pot and brown both sides – about 2 minutes

Remove browned meat from pot and brown remaining meat in small batches until all meat is browned

Add garlic to pot and cook about 1 minute

Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well

Turn pot to manual and adjust time to 12 Minutes

Return meat and any juices that seeped out to the pot

Place lid on making sure the valve is set to Sealing

When timer goes off move valve to venting to quick release the pressure

Remove lid and stir in cornstarch mixture until the sauce is thickened

Sprinkle with green onions and sesame seeds before serving.


Instant Pot Mongolian Beef
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Instant Pot Mongolian Beef
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Ingredients
Servings:
Instructions
  1. Turn Instant Pot to Sauté and place oil inside inner pot
  2. Heat oil about 1 minute
  3. Place small amounts of beef in pot and brown both sides - about 2 minutes
  4. Remove browned meat from pot and brown remaining meat in small batches until all meat is browned
  5. Add garlic to pot and cook about 1 minute
  6. Add soy sauce, water, worcestershire sauce, sugar, molasses, and ginger into the pot and mix well
  7. Turn pot to manual and adjust time to 12 Minutes
  8. Return meat and any juices that seeped out to the pot
  9. Place lid on making sure the valve is set to Sealing
  10. When timer goes off move valve to venting to quick release the pressure
  11. Remove lid and stir in cornstarch mixture until the sauce is thickened
  12. Sprinkle with green onions and sesame seeds before serving.
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Easy Beef Broccoli Stir-Fry – Better Than Take-Out!

beef broccoliBeef Broccoli is probably the most ordered type of Chinese food.  I mean who hasn’t had beef broccoli?

You know that dish with thinly sliced pieces of beef and crunchy broccoli in savory soy sauce, yes that’s beef broccoli.  It’s such a popular dish that I’m pretty sure all Chinese restaurants in the US and possibly around the world have it on their menus.

Beef Broccoli, or as others say Beef with Broccoli, is arguably the most popular stirfry around.  It’s the first thing that pops in our mind when we pick up the phone to order Chinese take-out, stand in line at Panda Express, or sit down at our favorite Chinese restaurant.  But it’s so easy to make at home, that if you’re a real fan you could make it every day if you wanted to.

The secret to this dish is to use flank steak that is sliced very thin against the grain.  Easy right?

Here’s the recipe!

Ingredients:

1 lb flank steak trimmed of fat and sliced thin against the grain

1 head broccoli cut into small florets

1 onion thinly sliced

1/2 cup soy sauce

1 tsp fresh ginger minced

3 tsp minced garlic

2 tbs sesame oil

1/2 cup beef stock

2 tbs cornstarch dissolved in 1/2 cup water

Directions:

Mix soy sauce, ginger, and garlic in a bowl.

Add the beef and toss to cover in sauce mixture.

Marinate in the refrigerator for at least 30 minutes.

Heat sesame oil in wok or large skillet.

Add onions and fry about 1 minute.

Add marinated beef and cook about 2-3 minutes stir in constantly.

Stir in beef stock.

Add broccoli and cook until tender.

Slowly stir in cornstarch mixture until the sauce thickens.

Remove from heat and serve with steamed white rice or noodles.

 

Easy Beef Broccoli Stir-Fry - Better Than Take-Out!
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Easy Beef Broccoli Stir-Fry - Better Than Take-Out!
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Instructions
  1. Mix soy sauce, ginger, and garlic in a bowl.  
  2. Add the beef and toss to cover in sauce mixture.
  3. Marinate in the refrigerator for at least 30 minutes.
  4. Heat sesame oil in wok or large skillet.
  5. Add onions and fry about 1 minute.
  6. Add marinated beef and cook about 2-3 minutes stir in constantly.
  7. Stir in beef stock.
  8. Add broccoli and cook until tender.
  9. Slowly stir in cornstarch mixture until the sauce thickens.
  10. Remove from heat and serve with steamed white rice or noodles.
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Sesame Tofu Side Dish

Sesame Tofu Side Dish

tofuWhat is Tofu and is it good for you?  Tofu is coagulated soy milk in short soy bean curd.  The curd is then pressed into a block and is used in many different Asian and Vegan dishes.

I use it in my stirfrys and egg rolls.  I feel that tofu with its soft cheese like texture makes a great protein substitute or addition.  I think the verdict is still out on whether or not Tofu or bean curd is healthy or not.

I’ve read arguments for pros and cons.  I don’t pay too much attention to them as I did grow up eating Tofu, it’s an Asian thing I guess.  Regardless of the debate I see it this way, tofu like anything can be good or bad for you depending on how much you consume regularly.  I mean babies allergic to lactose, like my grandson Jett, pretty much live off soy milk for the first year of their lives, so I’m guessing tofu made from soy milk isn’t a bad thing.  But like I always say too much of anything is bad for you so I’m thinking Tofu falls into this category.

Having said that here is a tofu side dish I make that the whole family enjoys.  It’s super easy to make and can actually be eaten as a main dish when paired with steamed rice.   By the way you can serve it hot or cold.  On hot summer days I chill it in the fridge and serve very cold.  It’s a great side dish that goes well with my Spicy Kalbi Kabobs!  The some what bland creamy tofu taste tempers the spiciness of the beef kabobs and kimchee!

Sesame Tofu

Ingredients:

1 Block Firm Tofu – sliced into 1/2″ cubes

1 Tbs. Sesame Oil

1 Tsp. Finely Minced Garlic

1/4 Cup Soy Sauce

1/4 Cup Sesame Oil

1 Tsp. White Sesame Seeds

1 Tbs. Chopped Green Onions optional

Directions:

Heat oil

Sautee garlic until they start to brown

Gently add tofu cubes

Cook until all sides turn slightly brown – gently turning cubes with a spatula – about 5 -10 minutes.

Remove cooked Tofu cubes from heat and transfer into serving bowl

In a small bowl stir together soy sauce, sesame oil, and sesame seeds until well mixed

Pour over tofu

Gently toss tofu cubes until well coated with soy sauce mixture

Sprinkle with chopped green onions before serving

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Sesame Tofu Side Dish
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Sesame Tofu Side Dish
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Ingredients
Servings:
Instructions
  1. Heat oil
  2. Sautee garlic until they start to brown
  3. Gently add tofu cubes
  4. Cook until all sides turn slightly brown - gently turning cubes with a spatula - about 5 -10 minutes.
  5. Remove cooked Tofu cubes from heat and transfer into serving bowl 
  6. In a small bowl stir together soy sauce, sesame oil, and sesame seeds until well mixed
  7. Pour over tofu 
  8. Gently toss tofu cubes until well coated with soy sauce mixture
  9. Sprinkle with chopped green onions before serving
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Cashew Chicken with Asian Veggies

Cashew Chicken with Asian Veggies

Who cashew chickendoesn’t love Asian cuisine?  I mean the “normal” dishes we’re accustomed to, not the more “exotic” ones the guy on TV loves to try.  I know when we go to any Chinese restaurants one of our favorite dishes is Kung Pao Chicken, that spicy stirfry with peanuts.  So I thought why limit it to peanuts?  I made this yummy Cashew Chicken for dinner the other week, it was delicious!

Cashew Chicken is basically a stir-fry with soy sauce, veggies, and cashew sprinkled in.  It’s pretty healthy, as long as you use unsalted cashews and low sodium soy sauce.  But if you want to splurge, like I do, just use regular soy sauce.  I figure the veggies are healthy enough!

You can use any kind of veggies you want, you can even use the frozen stir fry mix you find in your grocer’s freezer.  I know I do when I’m pressed for time.  But really fresh veggies are the best to use as they stay crisper when cooked.  Also if you’re watching your fat intake make it with chicken breasts.  I use thigh because I feel they don’t dry up like breasts tend to.

Here are the ingredients, feel free to add or delete veggies.

6 Boneless Skinless Chicken Thighs or Breasts – cubed

2-3 Tbs. Sesame Oil

1/4 cup Soy Sauce

2 Tbs. Oyster Sauce

2 Tbs. Corn Starch dissolved in 1/2 Cup water

1/2 cup Unsalted Whole or Halved Cashews

1 Onion – diced

3 cloves garlic minced

1 Bag Frozen Asian Stir Fry Vegetable Mix  OR

1/2 cup each of:  Broccoli Florets, Snow Peas, Mushrooms, Red Pepper slices, canned baby corn

Once you’ve gathered and prepped all your ingredients here’s what you do.

Heat oil in wok or large frying pan

Saute onions until they turn translucent

Stir in minced garlic; mix until garlic starts to turn golden brown

Add chicken, cook until done, stirring constantly

Add Veggies, cook until they start to get tender, stirring constantly

Stir in soy and oyster sauce

Slowly stir in cornstarch water.  The sauce should start to thicken.

Once the sauce is thick enough remove from heat and serve with steamed white rice!

 

 

Cashew Chicken with Asian Veggies
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Cashew Chicken with Asian Veggies
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Instructions
  1. Heat oil in wok or large frying pan Saute onions until they turn translucent Stir in minced garlic; mix until garlic starts to turn golden brown Add chicken, cook until done, stirring constantly Add Veggies, cook until they start to get tender, stirring constantly Stir in soy and oyster sauce Slowly stir in cornstarch water.  The sauce should start to thicken. Once the sauce is thick enough remove from heat and serve with steamed white rice!
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