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Chinatown Chicken Recipe

Chinatown Chicken
Chinatown chicken is a delicious Chinese dish that goes great served over brown or white rice. The chicken is coated with cornstarch and then deep-fried. If you would prefer you can cook the chicken in a wok or skillet in a little bit of hot oil instead. The chicken is coated with a sauce. The sauce has kind of a sweet, sour and salty flavor from ingredients such as honey, soy sauce and vinegar. You can serve with recipe with rice and egg rolls. Enjoy.

Chinatown Chicken

Chinatown Chicken

Yield: 4 Servings

Ingredients:

  • 1 1/2lbs boneless skinless chicken breasts  (cut into 1 inch chunks)
  • 1 tablespoons finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • ½ teaspoon ground white pepper
  • ½ cup soy sauce
  • 4 tablespoons brown sugar
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • oil (for frying)

Directions:

  1. In a medium bowl combine garlic, ginger, white pepper, soy sauce, brown sugar, vinegar and honey. Mix well and set aside.
  2. Coat the chicken pieces with the cornstarch until evenly coated. Heat oil in a deep-fryer to 375 degrees F. Cook the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels. 
  3. While the chicken is cooking. Pour the sauce into a medium saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes or until the sauce has thickened slightly.
  4. Toss the cooked chicken with the sauce and serve over rice and top with sliced green onions if desired. 

 

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Asian Pork Meatballs Recipe

Asian Pork Meatballs
Meatballs are great when paired with Asian ingredients. These Asian pork meatballs make a delicious dinner. The meatballs use ingredients such as soy sauce, ginger, and hoisin sauce to get a lot of flavor. The meatballs are s served with stir-fry rice noodles and are mixed with a sauce. The sauce is a combination of classic Asian ingredients, most of which you can find in the Asian section of your grocery store. There is no frying involved in this recipe, the meatballs are baked in the oven and then served over the noodles in the sauce. I like to serve this recipe with egg rolls. Enjoy.

Asian Pork Meatballs
Asian Pork Meatballs

Yield: 4 Servings

Ingredients:

Meatballs-

  • 1 1/4lbs lean ground pork
  • 1 small egg (lightly beaten)
  • ½ cup minced green onions
  • 2 tablespoons low-sodium soy sauce
  • ½ tablespoon sesame oil
  • ½ teaspoon ground ginger
  • salt and pepper
  • 1/3 cup hoisin sauce

Noodles-

  • 1 (16 ounce) package stir-fry rice noodles
  • ¼ cup low sodium chicken broth
  • ¼ cup low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 1 teaspoon chili garlic sauce
  • 2 teaspoons granulated sugar
  • ¼ cup hoisin sauce
  • 4 green onions, sliced


Directions:

  1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil and spray it with non-stick cooking spray.
  2. In a large bowl, using your hands mix together the pork, egg, green onions, soy sauce, sesame oil, ground ginger, and a few grinds of salt and pepper until combined.  Roll into meatballs that are about the size of golf-balls. Place onto the baking sheet in a single layer. Place into the oven and bake for 15 minutes or until fully cooked (the internal temperature has reached 160 degrees F.).
  3. In the meantime, bring a large pot of water to a boil. Cook the rice noodles according to package directions. Drain and rinse the noodles with cold water and drain again.
  4. While the pasta is cooking in a medium bowl whisk together chicken broth, soy sauce, rice wine vinegar, sesame oil, chili garlic sauce, sugar and hoisin sauce. Return the noodles to the pot and pour the sauce over the noodles. Toss to coat.
  5. Serve the meatballs on top of the pasta on individual plates. Top with sliced green onions. 

 

Adapted from Belly Full

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Kung Pao Beef Recipe

Kung Pao Beef
Kung Pao Beef is a Chinese dish that combines sliced steak, a sauce, vegetables and peanuts. This dish is spicy and slightly sweet and the amount of heat can be adjusting to your taste. You can add more or less crushed red pepper flakes depending on how spicy you like your food. The sliced steak is stir-fried in the wok and then tossed with a sauce. The sauce gets a lot of its flavor from ingredients such as soy sauce, Chinese black vinegar and hoisin sauce. You may want to double or triple the sauce ingredients if you want extra for the rice. You can add whatever vegetables you want to this recipe but I used diced celery and carrots. This dish goes great served with white or brown rice. Enjoy.

Kung Pao Beef
Kung Pao Beef

Kung Pao Beef

Yield: 4 Servings

Ingredients:

  • 1lb flank steak (sliced into thin strips)
  • 2 tablespoons peanut oil
  • 5 green onions (green and white parts separated, thinly sliced)
  • 2 garlic cloves (minced)
  • ½ teaspoon ground ginger (or 1 teaspoon fresh minced ginger)
  • ¼ cup unsalted dry-roasted peanuts

Sauce-

  • 1 tablespoon Chinese black vinegar (or balsamic vinegar)
  • 1 teaspoon soy sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon crushed red pepper flakes

Directions:

  1. In a medium bowl stir together black vinegar, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch and crushed red pepper flakes. Stir until the sugar and cornstarch is dissolved.
  2. Heat oil in a wok over medium-high heat. Add the sliced steak and stir-fry for 2-3 minutes or until no longer pink. Add the garlic, ginger, and white green onion pieces and stir-fry for 30 seconds. At this point you can add any vegetables you are using and cook to your liking. Pour in the sauce and stir to coat with the steak. Stir in the peanuts and cook for another 1-2 minutes. Transfer to a plate and sprinkle with green parts of the onion. 

 

Adapted from Appetite for China

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Chinese Pineapple Chicken Recipe

Chinese Pineapple Chicken
Chinese pineapple chicken consists of deep fried chicken that is tossed with a sweet sauce and pineapple chunks. The chicken is dipped in a batter before being placed into the deep fryer. The batter gets a lot of flavor from ingredients such as soy sauce and sesame oil. The chicken comes out of the deep fryer tasting so delicious you could eat it without the sauce. The sauce is a combination of pineapple juice, brown sugar, soy sauce and cornstarch. I like to serve this dish with brown rice and egg rolls. Enjoy.

Chinese Pineapple Chicken

Chinese Pineapple Chicken

Yield: 4 Servings

Ingredients:

  • 2 boneless skinless chicken breasts (cut into 1 inch chunks)
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 egg
  • ¼ teaspoon ground black pepper
  • 3 tablespoons flour
  • 3 tablespoons cornstarch
  • peanut or canola oil (for frying)

Sauce-

  • 1 cup pineapple chunks
  • 1 cup pineapple juice
  • ¼ cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1 tablespoon soy sauce

Directions:

  1. In a bowl mix together soy sauce, sesame oil, pepper and egg. Add the chicken chunks and mix until well combined. Cover and refrigerate for at least 2 hours. Once the chicken has finished marinating, mix the flour and 3 tablespoons of cornstarch into the chicken mixture to create a thick batter.
  2. Heat oil in a deep-fryer to 375 degrees F. Add the chicken and cook in batches until browned and fully cooked (the internal temperature has reached 165 degrees F.). Remove chicken and place on a plate lined with paper towels to drain.
  3. In a medium saucepan combine pineapple chunks and pineapple juice. Bring to a boil and then stir in the brown sugar and soy sauce and simmer for 5 minutes.
  4. In a small bowl mix the 1 tablespoon of cornstarch with 1 tablespoon of cold water. Pour into the sauce and stir until thick enough to coat a spoon. Pour the cooked chicken pieces into the saucepan and mix until thoroughly coated. Serve with rice.

Adapted from soupbelly

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