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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Homemade Corned Beef Hash

Homemade Corned Beef Hash

Corned Beef Hash is one of our favorite breakfast foods; actually we like it anytime of day.  We usually order it at one of our favorite coffee shops and they all serve the canned version.  Mind you we’re good with that, but have you ever had fresh homemade Corned Beef Hash?  Believe me once you do it’s hard to settle for the canned stuff!

Since St. Patrick’s day was just a couple of days ago I’m sure like me you’re wondering what to do with that left over Corned  Beef & Cabbage you had for dinner last Sunday!  Well wonder not more!  Turn it into Corned Beef Hash and serve it for breakfast or even dinner tonight!  I know I will!

Homemade Corned Beef Hash is a great way to use that leftover brisket.  It’s easy, it’s fast, and it’s very yummy!  So let’s make some hash!

By the way it would be an awesome addition to a Mother’s or Father’s Day Breakfast of Brunch!

Ingredients

Left over Corned Beef Brisket (if you don’t have leftovers then cook a brisket in your crock pot or Instant Pot.  Click here for my Instant Pot Corned Beef & Cabbage recipe)

3 – 4 Yukon Gold Potatoes – Peeled, boiled, diced (If you have leftover potatoes from dinner just dice those)

1 Small Onion finely diced

1 Tbs. Minced Garlic

1/2 Tsp. Paprika

1/4 Cup beef broth

Oil for Frying

Directions

Prepare your brisket and potatoes

Heat oil in frying pan

Saute onions until they start to turn translucent

Add garlic and saute until they start to turn brown

Add diced corned beef and potatoes

Sprinkle with paprika and mix well

Spread corned beef mixture evenly in frying pan and smush down with back of your spatula

Pour beef broth over all

Turn down heat and simmer until liquid is mostly gone

Flip corned beef over and smush down again with back of spatula

Cook another 5 minutes or until dry

Serve with hash brown potatoes and fried eggs.

 

 

Homemade Corned Beef Hash
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Homemade Corned Beef Hash
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Ingredients
Servings:
Instructions
  1. Prepare brisket and potatoes
  2. Heat oil in frying pan
  3. Saute onions until they turn translucent
  4. Add garlic and saute until garlic starts to brown
  5. Add diced corned beef and potatoes
  6. Sprinkle with paprika and mix well
  7. Spread corned beef mixture evenly in pan and smush down with back of spatula
  8. Pour broth over all and reduce heat
  9. Cook until liquid is almost gone
  10. Flip corned beef over and smush down again with back of spatula
  11. Cook another 5 minutes or until all liquid is gone
  12. Serve with hash brown potatoes and fried eggs.
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Instant Pot Shredded Beef Flautas

Instant Pot Shredded Beef Flautas

I’ve recently jumped on to the Instant Pot bandwagon and my life has never been the same!  Instant Pots are basically crockpots on steroids, at least that’s how I’d describe them.  The can do just about everything a crockpot can do only they do it faster!  Because Instant Pot uses pressure to cook food instead of constant slow heat like a crockpot meals can be made not only faster but better tasting because they get tender but don’t get mushy like veggies do when cooked in a crockpot.  That’s why making this Instant Pot Shredded Beef is the perfect way to make fillings for tacos, chimichangas, burritos, and more.

Today I’m going to share with you my recipe for Instant Pot Shredded Beef Flautas.  Actually it’s basic shredded beef with Mexican spices which I’m using to fill flour tortillas which I then deep fry.  That’s what a Flauta is a rolled and fried four tortilla, some folks call them taquitos, but what ever you call them they’re yummy just the same.

Instant pot shredded beef

You can use this Instant Pot Shredded Beef to fill just about anything you need to fill with shredded beef; like burritos, chimichangas, enchaladas, empanadas, and more.

Instant pot shredded beefI’ve always used skirt or flank steaks to make shredded beef, they turn out pretty tender making them pretty easy to shred.  But once I started making this Instant Pot Shredded Beef the shredding is even easier, the meat literally just falls apart!

I’m sure you’ll love this recipe so make plenty.  I usually freeze extras so that I can use them later for burritos, chimichangas or whatever.  If you’re going to freeze it be sure you use freeze safe containers and label them.  Because it’s shredded the beef will last in the freezer for about a month so be sure you use it soon!

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Instant Pot Shredded Beef Flautas

Ingredients:

2-3 Lbs. Flank or skirt Steak

2 Tbs Lawry’s Carne Asada Seasoning

1 Tbs Garlic Powder

1 Tsp Salt

1 Tsp Black Pepper

1/4 Cup Olive Oil

1 Cup Water

1 Package Fajita size Flour Tortilla

1 Package Shredded Monteray Jack/Cheddar Cheese blend

1 Bunch Fresh Cilantro chopped

Oil for frying

Toppings of your choice – Salsa, Pico de Gallo, Cheese, Sour Cream, Guacamoli

Directions:

Combine spices in a small bowl then add olive oil, stir very well

Rub oil mixture to both sides of steak

Let sit in fridge for at least 1 hour

Place trivet in Instant Pot

Pour 1 cup water into pot

Place steak on to trivet

Set on Manual and adjust time to 30 minutes

Secure lid and make sure valve is in sealing position

When pot beeps allow to depressurize naturally it takes about 30 minutes

Once pot is completely depressurized remove lid carefully and take out steak

Place steak onto chopping board and shred using 2 forks

instant pot shredded beef

Place shredded beef in a bowl ready to fill your tortillas

Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro

Roll up and fry in hot oil

Drain on paper towels and serve with desired garnishes

 

 


Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
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Instant Pot Beef Stew
Instant Pot Shredded Beef Flautas
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Ingredients
Servings:
Instructions
  1. Combine spices in a small bowl then add olive oil, stir very well
  2. Rub oil mixture to both sides of steak
  3. Let sit in fridge for at least 1 hour
  4. Place trivet in Instant Pot
  5. Pour 1 cup water into pot
  6. Place steak on to trivet
  7. Set on Manual and adjust time to 30 minutes
  8. Secure lid and make sure valve is in sealing position
  9. When pot beeps allow to depressurize naturally it takes about 30 minutes
  10. Once pot is completely depressurized remove lid carefully and take out steak
  11. Place steak onto chopping board and shred using 2 forks
  12. Place shredded beef in a bowl ready to fill your tortillas
  13. Fill flour tortillas with 2 tbs shredded beef, about 1 tbs shredded cheese, 1 tsp chopped cilantro
  14. Roll up and fry in hot oil Drain on paper towels and serve with desired garnishes
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Homemade Chicken Katsu Curry

Homemade Chicken Katsu Curry

katsu curry

My family, specially my grandsons Dion and Devon, love Katsu Curry.  That’s what they order whenever we go to the Curry House for lunch or dinner.  Their favorite, and mine too, is the Chicken Katsu Curry with cheese.  OMG talk about comfort food! (and calories!)

You might be wondering what Katsu Curry is.  Well it’s sort of a fusion of Japanese battered and fried food, the Katsu, and  a spicy sauce that finds its origins in India, the curry.  I guess you could say Katsu Curry is an Asian Fusion food that combines favorites from 2 Asian countries.

Judging by the number of franchised curry restaurants in Japan and the world wide proliferation of those franchises I’m reasonably certain the Katsu Curry is a favorite in Japan and in many other parts of the world.  I know the Curry Houses here on the island are always busy.  That’s why we hardly ever get to eat there.  I hate long lines, specially when I’m hungry.

But Katsu Curry is so easy to make at home there’s really no need to stand in line.  Or to go in search of a Japanese Curry house in your area.  My recipe calls for store bought curry sauce mix,  it cuts the prep time and you don’t need to stock your spice cabinet with expensive exotic spices.

My recipe just needs 4 other ingredients along with the concentrated cutty sauce.  Chicken, Panko, Egg, and oil for frying.  Try it out for dinner.  Serve it over steamed white rice for an amazing meal!

If you prefer pork chops, batter and fry a thin slice of pork and you’ve got Tonkatsu Curry!

Chicken Katsu Curry
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Chicken Katsu Curry
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Ingredients
Servings:
Instructions
  1. Wash chicken and pat dry with paper towel
  2. Heat oil in frying pan over medium heat
  3. Dip each chicken thigh into beaten egg
  4. Roll chicken in Panko
  5. Drop in hot oil and fry until thoroughly cooked.
  6. Prepare curry sauce according to package directions
  7. Working quickly to keep chicken hot remove fried chicken thigh from pan and slice into thin pieces
  8. Place chicken pieces on a serving dish
  9. If desired sprinkle top of chicken with shredded cheese. The heat of the chicken should melt the cheese.
  10. Spoon curry sauce over fried chicken and serve with white rice
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Easy Ground Beef Chimichangas

Easy Ground Beef Chimichangas

chimichangaChimichangas are my favorite Mexican dish.  It’s always what I order at Mexican restaurants.  They are delicious!

You may be wondering what exactly are chimichangas.  It’s really nothing more than a deep fried burrito!  I’m not a burrito fan at all, but I’m definitely a chimichanga fan!

Actually you can turn just about any burrito into a chimichanga by simply frying it.  In fact I’ve deep fried frozen store bought burritos.  Of course they don’t taste as good as homemade, but they’ll do when you’re in a rush to get dinner on the table.

Now you can fill chimichangas with just about anything.  Shredded Beef, Chicken, or Pork seem to be the most popular filling.  But I’ve had seafood chimichangas as well as bean filled ones.  One of our family favorites are ground beef chimichangas.  They’re the easiest to make.

I serve them with shredded cheese, salsa, sour cream, and guacamole on the side.  Everyone can add their own toppings.  It goes great with Spanish Rice and Refried Beans.

Today I’m sharing my recipe.  Hope you love it!

Ground Beef Chimichanga

Makes 10

Ingredients:

1 lb. Lean Ground Beef

1 Tbs. Garlic Powder

2 Tbs. Chili Powder

1 Tsp. Ground Cumin

1 Tsp. Salt

1 Tsp. Ground Black Pepper

1 Tsp. Crushed Red Pepper flakes

1 Cup Shredded Monterey Jack Cheese

10 Flour Tortillas, the 8″ size

Oil for frying

Toppings of your choice (salsa, sour cream, guacamole, etc.)

 

Directions:

Place beef in a pan over medium heat

Add all the spices and cook until beef is crumbly

Remove from heat and stir in shredded cheese

Place about 1/4 cup of beef filling on the middle of a tortilla, fold in ends and roll like a burrito

Repeat with remaining tortillas

Heat about 1″ of oil in a frying pan

Fry chimichangas until golden brown on all sides

Remove from oil and drain on paper towels

Serve hot

 

 

Ground Beef Chimichangas
Print Recipe
Servings
10 Pieces
Servings
10 Pieces
Ground Beef Chimichangas
Print Recipe
Servings
10 Pieces
Servings
10 Pieces
Instructions
  1. Place beef in a pan over medium heat
  2. Add all the spices and cook until beef is crumbly
  3. Remove from heat and stir in shredded cheese 
  4. Place about 1/4 cup of beef filling on the middle of a tortilla, fold in ends and roll like a burrito
  5. Repeat with remaining tortillas
  6. Heat about 1" of oil in a frying pan
  7. Fry chimichangas until golden brown on all sides
  8. Remove from oil and drain on paper towels Serve hot
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