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!
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
One of my favorite dishes is Chicken Marsala. I’ve tried many different recipes in my quest for the perfect one; tweaking each one until it was just right.
Here is the recipe I use and my family loves it. The sauce in this version is thicker and creamier than other versions due to the heavy cream and corn starch. If you want a thinner sauce please read the notes at the end to see what ingredients can be omitted or substituted.
This recipe is very easy to make and should be served soon after cooking. Left overs can be refrigerated, in fact it tastes even better the next day!
I serve Chicken Marsala with garlic mashed potatoes or my cousin’s “poor man’s pasta” the recipe for that is at the bottom of this post.
The Best Chicken Marsala Ingredients: 1 lb. mushrooms
4 tbls. butter
2 tbls. minced garlic
1 cup Marsala wine
1 tsp. corn starch dissolved in 1/4 cup water
1/4 cup heavy cream
1/2 tsp. sea salt
2 lbs. boneless skinless chicken tenderloins, pounded to 1″ thickness
2 tbls. olive oil
1/2 cup flour
1 tsp. ground sea salt
1 tsp. ground black pepper
1 tsp. garlic powder
10 oz. cherry tomatoes, halved
Fresh parsley chopped
1. Wash mushrooms and pat dry. Slice into thin slices.
2. Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
3. Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
4. Add cream, corn starch, and sea salt. It should thicken slightly. If it’s too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside. *
5. Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
6. Heat oil and 2 tbls. butter in a skillet over medium heat.
7. Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
8. Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
9. Sprinkle with chopped parsley before serving.
* For thinner sauce OMIT heavy cream and corn starch in step 4. Add salt and set aside. Cook chicken as directed. In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts. Sprinkle with parsley.
Poor Man’s Pasta Ingredients: 1 lb. Pasta
3 tbls. butter
1/4 shredded fresh parmesan cheese
1. Cook pasta as directed on box.
2. Drain pasta.
3. Melt butter in skillet over medium heat.
4. Add cooked pasta. Toss in butter until pasta is covered.
5. Add parmesan cheese. Toss pasta until cheese is evenly distributed.
Wash mushrooms and pat dry. Slice into thin slices.
Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
Add cream, corn starch, and sea salt. It should thicken slightly. If it's too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside.
Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
Heat oil and 2 tbls. butter in a skillet over medium heat.
Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
Sprinkle with chopped parsley before serving.
Poor Man's Pasta
Cook pasta as directed on box.
Melt butter in skillet over medium heat.
Add cooked pasta. Toss in butter until pasta is covered.
Add parmesan cheese. Toss pasta until cheese is evenly distributed.
For thinner sauce OMIT heavy cream and corn starch in step 4. Add salt and set aside. Cook chicken as directed. In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts. Sprinkle with parsley.
Lumpiang Sariwa or Fresh Spring Rolls is an unfried version of the popular fried Lumpia. Lumpiang Sariwa is traditionally called “fresh” not because it’s a raw but because it’s not fried like its counterpart the fried lumpia.
In the Philippines Lumpiang Sariwa can be served as an appetizer, snack or dessert. It is served during many occasions; Christmas, New Year’s Eve, and specially During Fiesta Season.
Fresh Lumpia has three parts, the filling, the wrapper, and the sauce. The filling usually has pieces of fried pork or shrimp but you could replace them with fried tofu or tempeh (deep fried fermented soy beans from Indonesia), and you can choose some of your favorite vegetables cut in small pieces. The wrapper is a simple thin crepe, and the sauce is a thick sweet-savory cream. Combined together, they make one delicious dish that is a party in your mouth.
Fusion Cuisine has become very popular lately. Top restaurants and chefs tout their newest creations which is usually 2 or more types of cuisine and cooking traditions combined to create a “fused” dish. Some are actually delicious like my favorite LA street food, Korean Beef Tacos; other combinations I’m not so sure about like Sweet and Sour Chicken Pizza. I love pizza, but I like to keep it simple, the topping of Chinese Sweet and Sour Chicken was interesting at best. I’m sure there are fans of it out there, I’m still uncommitted.
Recently our family headed to Chili’s for a quick meal, it had to be quick the 19 month old twins were with us! My favorite dish at Chili’s is their fried shrimp tacos. I was so disappointed when I ordered the tacos and got tiny shrimp that was marinated in some Tex-Mex concoction and thrown in a corn tortilla. When I asked our server what happened to the “good” shrimp tacos I was informed that it had been changed to this new version. Good thing I ordered a taco trio and was able to enjoy the Prime Rib tacos. But I went home determined to create my own version of a crispy shrimp taco.
I came up with this delicious taco! I adapted my Salt & Pepper Shrimp recipe (Asian Fried Shrimp) and used that to fill fresh white corn tacos. Garnished with shredded cheddar, lettuce, salsa, and sour cream it was super yummy! In fact we liked it better than Chili’s old shrimp tacos!
These Crispy Salted Pepper Shrimp Tacos have just the right flavor and the perfect crunch that complements the white corn tortilla. It has become a new family favorite and I’m so excited to share it with you!
Makes 4 tacos
12 Jumbo Shrimp
1 Tsp. Sea Salt
1 Cup Water
1 Cup Corn Starch
1 Tbsp. Garlic Powder
1 Tsp. Ground White Pepper
Oil for frying
4 White corn tortillas
Shredded cheddar cheese
Peel and de-vein shrimp.
Butterfly the shrimp by lightly slicing the back about 1/4 of the way thru.
Dissolve salt in water and soak the shrimp in it for 15 minutes.
Mix garlic, pepper, and corn starch together.
Pour 1″ of oil in frying pan and heat.
Drain shrimp and pat dry with a paper towel.
Roll shrimp in corn starch mixture.
Fry shrimp until the coating turns golden and shrimp is pink.