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
Print Recipe
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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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
Print Recipe
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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Boneless Beef Short Rib Kalbi Kabobs

Boneless Beef Short Rib Kalbi Kabobs

Kalbi KabobsOne of our favorite food is Korean Kalbi, or barbecued beef short ribs.  We usually order this at one of the local fast food Korean restaurants, but it’s pretty pricey; you get 3 thin short ribs, a couple of scoops of steamed white rice, and a choice of 4 side dishes (kim chee, bean sprouts, tofu, etc.) for a over $12 a plate.

My husband’s main complaint about the local restaurants isn’t the the price or the serving size of the kalbi, it’s about the flimsy plastic utensils they provide which usually snaps in half the moment you try to cut into the meat.  Hence he has decided not to patronize any of the fast food style Korean barbecue joints.

There are sit down Korean restaurants where you can grill your own meats, the meal comes with many side dishes, soup, and steamed rice; but they also come with a hefty price tag.  The last time my girlfriend and I stopped at one for lunch it cost us a little bit over $65, and that’s without drinks or tip! Not to mention that was the least expensive barbecue dish on the menu!  The food was good, specially the kalbi, but I’m sure we won’t be repeating it often.

To solve all these issues I’ve found a great Korean Kalbi recipe to make at home.  I make it of our Sunday barbecue and it was a big hit with my family.  I used thin cut boneless beef short ribs which I threaded  on to bamboo skewers to make them into kebabs.  You can use bone-in short ribs and don’t have to thread them on to skewers, I do however recommend that you use the thinner cuts so that the marinade will infuse the meat better.

I served this with steamed white rice, macaroni salad, and kim chee cabbage;  it was even better than the plates we get at the Korean restaurants at less than half the price! (The short ribs cost $6.97 a pound, if you get the thin cut that’s 6 short ribs).

Another way to serve this is on small white corn tortillas with shredded cabbage, just like the Korean Kalbi Tacos from the food truck in L.A.!  We served it this way for my mom’s 80th. birthday party a few years ago.

Just in time for your Labor Day barbeque!  Here’s my recipe!
Boneless Beef Short Rib Kalbi Kebabs
Makes 18 skewers
Ingredients:
3 lbs. thin cut boneless beef short ribs (you should get 18 short ribs.  You can use bone-in ribs if you prefer)
1 cup soy sauce
1/2 cup brown sugar
1 tbls. fresh ginger – finely grated
1/4 cup sesame oil
2 tbls. minced garlic
1 tbls. white sesame seeds
1 tbls. black sesame seeds
2 stalks green onions – chopped
Directions:
1.  Cut short ribs into thirds if you will be threading them on to skewers, if not then don’t cut them.
2.  Combine the rest of the ingredients in a bowl.  Mix until sugar dissolves.
3.  Pour marinade into large ziplock bag.
4.  Put meat into marinade and marinate in the fridge overnight.
5.  Thread meat on to skewers and barbecue on the grill to desired doneness.  If you’re not making kebabs then cook ribs on the grill until done.
Boneless Beef Short Rib Kalbi Kebabs
Serve hot immediately off the grill.
Looking for more grilling inspiration?  Check out PersonalCreations.com and see how people grill around the world!

 

 

 

Boneless Beef Short Rib Kalbi Kebabs
Print Recipe
Servings Prep Time
12 Skewers 30 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
12 Skewers 30 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Boneless Beef Short Rib Kalbi Kebabs
Print Recipe
Servings Prep Time
12 Skewers 30 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Servings Prep Time
12 Skewers 30 Minutes
Cook Time Passive Time
10 Minutes 12 Hours
Ingredients
Servings: Skewers
Instructions
  1. Cut short ribs into thirds if you will be threading them on to skewers, if not then don't cut them.
  2. Combine the rest of the ingredients in a bowl. Mix until sugar dissolves.
  3. Pour marinade into large ziploc bag.
  4. Put meat into marinade and marinate in the fridge overnight.
  5. Thread meat on to skewers and barbecue on the grill to desired doneness. If you're not making kebabs then cook ribs on the grill until done.
  6. Serve hot immediately off the grill.
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Spicy Korean Kalbi Skewers

Spicy Korean Kalbi Skewers

spicy korean kalbiOne of my favorite Asian dishes is Kalbi Short Ribs.  I love the sweet salty taste of this barbecued beef.  Recently the Korean barbecue place by my house added Spicy Kalbi to their menu, it’s delicious!  Now I’ve been making my version of Kalbi for quite some time now.  I use boneless short ribs and place them on bamboo skewers to make kabobs.  It’s sort of my version of the now famous LA food truck offering they call Kalbi Tacos.  Well I decided that I should make Spicy Korean Kalbi Skewers to add to our regular Sunday night barbecues.

To make this Spicy Korean Kalbi Skewers I used my basic kalbi marinade recipe and added a bit of Sriracha sauce to give it a bit of a kick.  Super easy!  I make plenty, at least 20 skewers, they go quickly.  We never have left overs!

Served with steamed white rice and a side of spicy kim chee Spicy Korean Kalbi Skewers make a filling meal.  By the way you can use boneless chicken thighs instead of short ribs.

Here’s the recipe!

Ingredients:

3 lbs. thin cut boneless beef short ribs

1 cup soy sauce

1/2 cup brown sugar

1 tbls. finely ground fresh ginger

1/4 cup sesame oil

2 tbls. minced garlic

1 tbls. white sesame seeds

1 tbls. black sesame seeds available at Asian Markets

2 stalks green onions – chopped

1/4 cup sriracha sauce

Bamboo skewers

Directions:

Cut short ribs (or chicken thighs) into strips (you should be able to get 3 strips from each short rib)

Combine the rest of the ingredients in a bowl.

Mix until sugar dissolves.

Pour marinade into a large ziplock bag.

Place meat in bag and shake until all meat is coated with marinade.

Marinate in the fridge overnight.

Soak bamboo skewers in water for about 10 minutes.

Thread meat on to skewers.

Grill to desired doneness.  About 3-5 minutes, don’t over cook.

Serve hot.
spicy kalbi skewers

Spicy Korean Kalbi Skewers
Print Recipe
Sweet, salty beef or chicken kabobs with a bit of spice!
Servings
18 - 20 Sticks
Servings
18 - 20 Sticks
Spicy Korean Kalbi Skewers
Print Recipe
Sweet, salty beef or chicken kabobs with a bit of spice!
Servings
18 - 20 Sticks
Servings
18 - 20 Sticks
Ingredients
Servings: Sticks
Instructions
  1. Cut short ribs (or chicken thighs) into strips (you should be able to get 3 strips from each short rib)
  2. Combine the rest of the ingredients in a bowl.
  3. Mix until sugar dissolves.
  4. Pour marinade into a large ziplock bag. .
  5. Place meat in bag and shake until all meat is coated with marinade.
  6. Marinate in the fridge overnight.
  7. Soak bamboo skewers in water for about 10 minutes.
  8. Thread meat on to skewers.
  9. Grill to desired doneness. About 3-5 minutes, don't over cook.
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