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Tangy, spicy and crispy, just like take-out! It’s easier than you think. No deep-frying required!
For the marinade:
In a medium bowl, whisk together soy sauce, cooking sherry, and egg white. Cut chicken into one-inch cubes and add to the marinade, mixing well with a fork. Set aside for at least 10 minutes while you prepare the sauce.
For the sauce:
Whisk together chicken stock, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili paste, vegetable oil, sugar, and 1 teaspoon of cornstarch in a small bowl. Set aside.
For the preparation:
In a pie plate or other deep plate, mix together 3/4 cups cornstarch, salt, and black pepper. Scoop chicken out of the marinade and place in the cornstarch, turning and mixing until all pieces are coated. The mixture will be somewhat sticky.
Heat the vegetable oil in a large skillet over medium heat. Once hot, add the chicken pieces to the pan. Toss the chicken as it cooks, making sure that all sides of the pieces are crispy. Cook the chicken for 10-15 minutes until golden-brown and crispy. Remove the chicken from the pan with a slotted spoon to a plate lined with paper towels. Pour excess oil out of the pan but do not wipe clean.
Return pan to the heat. Add minced garlic and chili flakes to the pan and toss gently for about 20 seconds. Add sauce to the pan and allow to thicken for about 30 seconds. Turn off the heat and return chicken to the pan. Toss chicken until thoroughly coated.
Serve over a bed of rice, garnished with sesame seeds and scallion greens.
Adapted from Appetite for China.
I can honestly say this fresh pasta recipe works every time. It rolls out beautifully, tastes great, doesn’t blow up in the water, doesn’t break when you make ravioli and the dough can be made ahead and kept in the refrigerator!
I make pasta a lot, mostly ravioli. I make a bunch and freeze them and it makes getting dinner on the table so easy! Feel free to substitute spinach, basil, chard or kale … but ramps are in season!
Quinoa, Black Bean and Chicken Stuffed Poblano Peppers
You can use either chicken or pork in this recipe. It’s so good my hubby always has to go back for more. The kids eat it up too!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!