Have 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!
What 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!
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
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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One 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!
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
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.
Spicy Korean Kalbi Skewers
Sweet, salty beef or chicken kabobs with a bit of spice!