Tag Archives: Asian Dishes

Copycat Ohana Polynesian Resort Stir Fried Noodles (allears)


1 T canola oil
1 t each, puréed garlic and ginger
1/4 c julienned red pepper
1/4 c julienned pineapple
2 c cooked udon noodles
salt and pepper to taste
1 t chopped roasted peanuts

Heat canola oil in wok. Add garlic, ginger, red pepper and pineapple. Stir-fry until red peppers are tender but still firm. Season with salt and pepper. Add noodles. Stir-fry until noodles are heated. Add 1/2 c peanut sauce to glaze ingredients. Garnish with nuts. Yield: 4 servings.

Peanut sauce 

2 cloves garlic, peeled
2″ piece ginger, peeled
1/2 c peanut butter
1/4 c soy sauce
1/4 c sugar
1/4 c water
1/8 c diced Spanish onion
1 T chopped peanuts

Put ingredients in pan. Bring to boil, stirring. Turn heat to simmer, stirring occasionally. Simmer 10 min. Remove from heat, pour in blender. Pulse until smooth.



Chinese BBQ Pork(Char Siu) in the Pressure Cooker (pressurecookrecipes)


1 lb pork butt meat, split the longer side in half
3 T honey
2 T light soy sauce(not low sodium soy sauce)
1 c water
A pinch Kosher salt to season


1 T chu hou paste
2 cubes Chinese fermented red bean curd
3 T char siu sauce (Chinese BBQ sauce)
1/2 t sesame oil
2 T Shaoxing wine
1 t garlic powder
1 T light soy sauce

Use a fork to poke lots of holes all over the pork as deep as your fork allows. Marinate the pork for 30 min to 2 hours in a ziploc bag with air squeezed out. Remove the pork and marinade from the bag. Pour 1 c water into the Ziploc bag and mix it with the remaining marinade. Pour the marinade mix into the pressure cooker, then place the marinated pork butt meat in the pressure cooker on a steamer basket. Season the marinated pork with a pinch of kosher salt on both sides. Close lid and cook at high pressure for 18 min , then 12 min natural release. Mix light soy sauce with honey in a small bowl. This sauce is to give some killer sweetness and color to the outer layer of the pork butt meat. Brush this honey sauce generously onto the pork butt meat. Preheat oven to 450° F. Place pork in oven and cook for roughly 4 – 6 min per side until the honey sauce on both sides are browned with some black bits. Serve the char siu with rice or noodles and the leftover honey sauce on the side.

Japanese Pressure Cooker Beef Curry (pressurecookrecipes)


Caramelized Onion Purée

1 1/2 lb yellow onions and shallots, thinly sliced
3 T unsalted butter
1/3 t baking soda
Kosher salt and ground black pepper to taste

Heat up your pressure cooker (Instant Pot: press Sauté button) over medium heat. Ensure your pot is as hot as it can be (Instant Pot: wait until indicator says HOT). Melt butter in pressure cooker. Add in sliced onions, shallots and baking soda. Sauté until moisture starts to come out of the onions (about 5 min). Close lid and pressure cook at High Pressure for 20 min then Quick Release. Open lid. Reduce until caramelized (takes roughly 16 – 17 min) There will be lots of moisture from the onions. Reduce until most moisture has evaporated over medium high heat (Instant Pot: press cancel, Sauté button and Adjust once to Sauté More function). Stir constantly with a silicone spatula. Once most moisture has evaporated, adjust to medium heat (Instant Pot: press cancel and Sauté). Stir until onions are deep golden brown and all moisture has evaporated. Season with kosher salt & ground black pepper to taste. Remove caramelized onion purée and set aside.


2 lbs USDA Choice Grade Chuck Steak (Canada AAA Grade blade steak), 1 1/2″ thickness
6 medium garlic cloves, chopped
3/4 c homemade unsalted chicken stock
2 – 3 (74g – 110g) Japanese curry roux cube or homemade Japanese curry roux
1 T Japanese soy sauce
1 T olive oil

Adjust to medium high heat (Instant Pot: press cancel, Sauté button and adjust once to Sauté More function. Wait until indicator says HOT).  Lightly season chuck steak with kosher salt & black pepper. Add olive oil in the pot. Ensure to coat oil over whole bottom of the pot. Add seasoned chuck roast in the pot. Brown for 6 – 8 min on each side without flipping. Remove and set aside on a chopping board. Add in chopped garlic and stir until fragrant (about 30 secs). Pour in roughly 1/2 c unsalted chicken stock and completely deglaze the pot by scrubbing all flavorful brown bits with a wooden spoon. Cut chuck steak into 1 1/2 – 2″ stew cubes, and place them along with its meat juice back to the pot. Add remaining unsalted chicken stock, Japanese soy sauce and caramelized onion purée. Mix well. Close lid and pressure cook at High Pressure for 32 min & 10 minutes Natural Release. Turn off heat. Release remaining pressure. Open lid. Taste the caramelized onion beef stew. Mix in the Japanese curry roux cubes one by one while tasting for the right balance of flavors. Taste and add more curry roux or Japanese soy sauce if necessary. (We used roughly 2 1/2 (95g) Japanese curry roux.) Serve over Calrose rice. We sprinkled some mozzarella cheese on top and baked it in the oven until the cheese melted and browned. Just like how the restaurant served it. Pat yourself on the back! One of Tokyo’s most highly rated Japanese curry beef stew dishes is recreated in front of your eyes. Take a picture to share on social media!

Shrimp and Pork Dumplings (Shumai) (presurecookrecipes)

Shrimp Paste

1/2 lb prawns or shrimp, finely chopped
1 t cornstarch
1/4 t salt
1/4 – 12 t oil (opt)

Pat dry the shrimp with paper towels. Place the chopped shrimp in a medium mixing bowl. Add in cornstarch and salt. Squeeze and mix the seasoned ground shrimp with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency.

Pork Paste

1/2 lb ground pork
2 T unsalted homemade chicken stock
1 T cornstarch
1 T Shaoxing wine
2 t light soy sauce (not low sodium soy sauce)
1 t fish sauce
1 t sesame oil
1/2 t ground white pepper
1/2 t sugar

Place the ground pork in a large mixing bowl. Pour in cornstarch, ground white pepper, sugar, Shaoxing wine, light soy sauce, fish sauce, sesame oil and unsalted homemade chicken stock. Squeeze and mix the seasoned ground pork with your hands, then throw it against the mixing bowl until it resembles a paste-like consistency. Put in fridge until ready to use.


3/4 stalk green onions, finely chopped
2 slices ginger, grated
1 – 2 dried shiitake mushrooms, re-hydrated and finely chopped (see tips)
20 – 24 wonton wrappers, round

Remove the pork and shrimp pastes from the fridge. Pour all the ingredients into the ground pork paste mixing bowl. Squeeze and mix the ingredients with your hands until blended. Remember to throw the paste against the mixing bowl!! Place a wonton wrapper on one hand. Scoop roughly 3/4 – 1 T of mixed paste on the wonton wrapper with a butter knife or the dull end of a spoon. Then, wrap it into a cylinder shape with an open top. Place a parchment liner or lettuce leaf (to keep dim sum from sticking) into the bamboo steamer, then place the Shumai on the liner. Close the bamboo steamer lid. Place a steamer rack and pour 1 c water into an electric pressure cooker. Place the bamboo steamer filled with Shumai into the pressure cooker. Close lid and cook at High Pressure for 3 min. Wait for another 5 min and do a Quick Release. Remove the bamboo steamer from the pot and enjoy them immediately.

Cook Shumai on Stovetop: Steam the Shumai on high heat for 10 – 12 min on the stove top.

Vietnamese Beef Stew Pho Noodle Soup (Pho Bo Sot Vang) (dlightfulplate)


2 1/2 lb beef chuck
1 1/2 t five-spice powder
1 1/2 t salt
2 T red wine
2 T finely chopped garlic
1 T olive oil
black pepper

Trim off some excess fat if needed and then cut beef chuck into 2 x 2” cubes. Marinate overnight or 2 – 4 hours with all the marinade ingredients.


3 medium tomatoes
1/4 c finely diced yellow onion
1/2 c red wine
1 cinnamon stick
4 star anises
5 cloves (opt)
1 shallot
1″ piece of ginger
6 c water
3 T fish sauce
olive oil
rice noodles
scallion, finely sliced
cilantro, roughly chopped


Dice onion. Remove seeds from tomatoes (opt step) and cut into wedges. In a small skillet over medium heat, toast star anise, cloves and cinnamon for a few min until fragrant. You can skip this step if short on time. Put all spices in a spice bag. Peel shallot and ginger, toast in a small skillet over medium heat for a few min until fragrant. You can skip this step if short on time. Place a pan over medium high heat. Add oil, when the pan is nice and hot, add beef cubes in a single layer and sear all sides really well. Work in small batches if you have a lot of meat to sear. Transfer seared meat to a pot or slow cooker, depending on how you will continue to cook the dish. Lower heat to medium. If there’s any drippings in the pan, discard it. Add a little more oil and then add onion. Sauté for 1 – 2 min and then add tomatoes. Sauté for one more min to slightly soften the tomatoes and then add red wine. Cook for 2 – 3 min until the alcohol has cooked off. Transfer the onion, tomatoes and red wine mix  into the same pot (or slow cooker) with the beef. Add the spice bag, shallot, ginger, water and fish sauce. Adjust seasoning to your liking with more or less fish sauce. If you find the soup too strong and concentrated, add some more water to dilute it. Prepare rice noodles according to package instructions. Divide noodles into serving bowls and ladle the beef stew soup over the noodles. Top with scallion and cilantro. Serves 4.

If using a slow cooker: Cook on high for about 3 hours or to desired tenderness.

If using a pot on the stove top: Simmer to desired tenderness.

For pressure cooker (Instant Pot): If you use a multi-cooker such as an Instant Pot, you can sear the beef with the Sauté function, and then sauté onions, tomatoes and cook off the wine also in the Instant Pot. Then you can either use the slow cooker function or pressure cooker function to continue cooking.

Pressure Cooker Mongolian Beef (pressurecookingtoday)

2 lbs flank steak, cut into 1/4″ strips
1 T vegetable oil
4 cloves garlic, minced or pressed
1/2 c soy sauce
1/2 c & 3 T water, divided
2/3 c dark brown sugar
1/2 t minced fresh ginger
2 T cornstarch
3 green onions, sliced into 1″ pieces

Season beef with salt and pepper. Put oil in the cooking pot and select Saute. When oil begins to sizzle, brown meat in batches until all meat is browned, do not crowd. Transfer meat to a plate when browned. Add garlic and sauté 1 min. Add soy sauce, 1/2 c water, brown sugar and ginger. Stir to combine. Add browned beef and any accumulated juices. Select High Pressure. Set timer for 12 min. When beep sounds turn pressure cooker off and use a quick pressure release. When valve drops carefully remove the lid. Combine cornstarch and 3 T water, whisking until smooth. Add cornstarch mix to the sauce in the pot stirring constantly. Select Saute and bring to a boil, stirring constantly until sauce thickens. Stir in green onions. Note to Me: Dip seasoned beef in cornstarch before browning meat.

Thai Chicken Breasts (geniuskitchen)

2 1⁄2 T grated fresh ginger root
2 T chopped garlic
1⁄8 t crushed red pepper flakes
4 boneless skinless chicken breasts, pounded thin
1⁄2 c flour
salt and pepper, to season flour, to taste
2 T olive oil
4 T soy sauce
1⁄2 c brown sugar
1⁄2 c white wine vinegar
1 t fish sauce or anchovy paste (opt)
1 c sugar snap peas

Combine ginger root, garlic and red pepper flakes in a cup and set aside. Mix flour with salt and pepper to taste and dredge chicken pieces in this. Heat the olive oil in a large skillet. Saute chicken until browned on both sides and cooked through. Remove the chicken and put in a warm dish, set aside in low oven to keep warm. Add the ginger-garlic mix to the skillet and saute until lightly browned. Add the soy sauce, brown sugar, vinegar and fish sauce (if using). Bring the mix to a boil. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve. Trim and shred the sugar snap peas diagonally. Just prior to serving sprinkle the top of the chicken with the shredded snap peas. Note to Me: Double the sauce. Slice breasts lengthwise into about 3 thinner pieces.

Instant Pot Honey Garlic Sticky Chicken (kitschencat)

6 boneless, skinless chicken thighs
4 large garlic cloves, minced
1/3 c honey
1/3 c ketchup
1/2 c soy sauce
1 t sesame oil
1/2 t ground ginger
1/4 t black pepper
4 green onions, minced
1 T sesame seeds

Brown chicken thighs in pressure cooker for 2 min per side. Add all remaining ingredients but green onions and sesame seeds. Lock lid and cook on high pressure for 10 min. Do a quick release and serve over cooked brown or white rice. Garnish with green onion and sesame seeds. Serves 4.

Instant Pot Pho Ga (Vietnamese Chicken Noodle Soup) (thehungrybluebird)


1 T canola oil
1 large onion, peeled and halved
1 2″ piece ginger, peeled, thickly sliced and bruised
3 whole cloves
1 T coriander seeds
1 star anise pod
1 t fennel seeds
1 1″ piece cinnamon stick
1 cardamom pod, lightly smashed
6 chicken thighs, bone-in, skin-on (can use 6 – 8, depending on size)
8 c water
1 small fuji apple, peeled, diced
1/2 c coarsely chopped cilantro
2 T fish sauce
1 T rock sugar (or rock candy)
1 T kosher salt
1 14 oz pkg Bahn Pho flat rice stick noodles

Place pho noodles in large bowl and cover with boiling water for 30 – 45 min stirring occasionally to loosen up. Set aside. Heat oil in insert in Instant Pot on sauté setting until hot. Add halved onions and ginger, cut side down, and cook without moving, until well charred, about 5 min. Add spices (cloves, coriander, star anise, fennel, cinnamon stick and cardamom) and cook 1 more min until fragrant. Turn off sauté function. Add water to the pot and then carefully add the chicken, diced apple, chopped cilantro, fish sauce, rock sugar and salt. Seal the pressure cooker and cook at high pressure for 15 min. When done, turn off Instant Pot and let pressure naturally release for 10 min, release any remaining pressure manually and carefully open lid.  Remove chicken thighs to plate and cool slightly. Pour broth into cheesecloth-lined strainer (or fine mesh strainer) into a clean pot, discard solids.  Skim any scum and some fat, if necessary, leaving some surface fat on the broth. Bring to a steady simmer on the stove.  Taste for seasonings, adding more salt, pepper and/or fish sauce, if needed. Remove skin from chicken and meat from bones, shred. Prepare soup bowls; put a serving of strained noodles in bottom of each bowl, top with some chicken, then ladle hot broth over top. Serve immediately with condiments, letting each person choose toppings as they wish. Note: Can to use chicken thighs, but you can also use a whole chicken, no larger than 4 pounds and reduce the amount of water to 7 cups.  Be sure to stay under the maximum fill line on the pot. Shred desired amount of chicken and save the rest for another use, or leftovers. If you have an excessive amount of surface fat, then skim some of it off.  But you want surface droplets of chicken fat on the broth, so don’t get rid of all of it. Soaking the rice noodles in boiling water (for 30 – 45 min) works just fine but you could follow package instructions, or soak and then cook noodles for just a couple of min.  Be careful, boil too long and they become gummy!

For Serving

Sriracha sauce
sambal oelek
hoisin sauce
bean sprouts
fresh herbs like Thai basil, cilantro and/or mint
jalapeno slices
lime wedges


Pressure Cooker Chinese Ribs (dadcooksdinner)

1 slab St. Louis Cut spareribs, membrane peeled off

Spice Rub

1 t fine sea salt (or 1 1/2 t kosher salt)
1 t Chinese five spice powder
1/2 c soy sauce
1/2 c water (or more to reach the minimum liquid amount for your pressure cooker)

Cut the rack of ribs between every bone. (To try to keep them about the same size,) Stir salt and five spice powder together, then sprinkle over the ribs. Add soy sauce and water into the pressure cooker pot (or use the minimum liquid amount for your pressure cooker). Add your pressure cooker rack, then stack the ribs in the pressure cooker pot, on top of the rack. Lock the lid and pressure cook on high pressure for 30 min (45 for super tender) then let the pressure come down naturally, about 15 more min. Gently lift the ribs out of the pressure cooker, put them in a large bowl and pour the glaze over them. Spread the ribs out in a single layer on a rimmed baking sheet and brush the ribs again with the glaze. Serve, or tighten the sauce with an extra step… Optional Step: Put the baking sheet of ribs under a broiler set to high, and broil the ribs until the glaze is bubbling and just starting to brown, about 5 min depending on the strength of your broiler. Remove the ribs from the broiler, brush with another layer of glaze from the bowl and serve. Note: Want traditional “red” Chinese ribs? Add a few drops of red food coloring to the glaze as you whisk it. (Yes, that’s what they do in restaurants.)

Chinese Glaze

2 T honey
1/4 c Hoisin Sauce
1/4 c liquid from the PC pot

In a small bowl, whisk the hoisin sauce, honey and 1/4 c pot liquid.

Pressure Cooker Chinese Pork with Dried Plum Sauce (dadcooksdinner)

3 – 4 lb pork shoulder roast, cut into 1 1/2″ – 2″ cubes, trimmed of as much fat as possible
4 T soy sauce, divided
1 t vegetable oil
1 onion, chopped
4 cloves garlic, peeled and smashed
1″ fresh ginger, grated
2 scallions, trimmed and cut into 1″ lengths
2 c chicken stock (preferably homemade chicken stock) or water
2 c pitted dried plums (also known as prunes)
1 T seasoned rice vinegar or dry sherry

Season and sear pork in 3 batches: In a large bowl, toss the cubes of pork with 2 T soy sauce. Heat vegetable oil over medium-high heat in your pressure cooker pot until it is shimmering. Add half the pork, and sear for 2 min per side, or until well browned. Remove browned pork to a bowl. Add the second half of the pork to the pot, and sear for 2 min per side. Move the second batch into to the bowl with the rest of the browned pork. Pour off all but 2 T oil and fat in the cooker. Add onion, garlic, ginger and scallions to the pot, and saute for 5 min or until the onions are softened. Add chicken stock to the pot, increase the heat to high, and scrape the bottom of the pot to loosen any browned bits from the bottom. Add seared pork, plums, 2 T soy sauce and vinegar to the pot and stir until well mixed. Lock the lid on the pressure cooker. Wait for the pressure cooker to come up to high pressure, then lower the heat to maintain that pressure and cook for 15 min. Remove from the heat, allow the pressure to come down naturally for 10 – 15 min then quick release any remaining pressure. Remove pork to a serving platter with a slotted spoon. Let the sauce rest in the pot for 10 min then skim off as much fat as you can from the surface. Using a stick blender, puree the liquid in the pressure cooker to make a thick sauce.  Taste the sauce and add more soy sauce or vinegar if you think it needs it.  Pour the sauce over the pork on the platter and serve.

Instant Pot Teriyaki Rice with Chicken and Vegetables (lifemadesweeter)

Teriyaki Sauce

1/2 c low sodium soy sauce
1/3 c rice wine vinegar (or apple cider vinegar)
1/3 c honey
2 T Mirin (opt) (can sub dry sherry)
2 t arrowroot starch (or corn starch)
1/4 c water & more as needed to thin out sauce

Press the sauté button and preheat 2 min. Whisk together soy sauce, vinegar, honey, Mirin and starch. Slowly whisk in water and bring to a boil until thickened. Transfer to a heat safe bowl.

Rice and Chicken

2 T toasted sesame oil (can sub olive oil)
1 medium boneless skinless chicken breast, cut into cubes
salt and black pepper, to taste
2 garlic cloves, minced
1/2 t grated or minced ginger
1/2 c chopped red bell peppers
1/2 c shredded carrots
1 c uncooked Jasmine rice, rinsed and drained (or other long grained rice)
1 c water
1 c broccoli florets
1/2 c frozen shelled Edamame beans, thawed
sesame seeds, for garnish
chopped green onions, for garnish

Rinse and dry the pot. Heat oil, add chicken and season with salt and pepper. Saute for 2 – 3 min until lightly brown. Add the garlic and ginger and cook for another 20 seconds. Add the bell peppers, carrots, broccoli and edamame. Pour in 3/4 of the sauce, the rice and 1 c water. Place the lid on and lock it, setting the valve to sealing. Press MANUAL high pressure and set for 5 min. Using a long wooden spoon, push the release lever over to venting and allow the pressure cooker to quick release for 10 min and until all the steam has released. Remove the lid carefully and sprinkle with sesame seeds and green onions, if desired. Drizzle with remaining sauce and serve immediately. Note: Can also use Instant Rice – adjust covered cooking time to 5 – 10 min or until rice is tender. **For brown rice, you may have to use more water or increase cooking time.

For Stove Top Method: In a large 12″ skillet over medium-high heat, add soy sauce, vinegar, honey, Mirin and starch and whisk to combine. Slowly whisk in 2 c water and bring to a boil until thickened. Transfer to a heat safe bowl. Wipe down the same pan with a damp cloth, then heat sesame oil over medium-high heat. Add chicken and season with salt and pepper. Cook for 2 – 3 min, stirring until lightly browned. Add ginger and garlic, stirring for 20 second or until fragrant. Add the bell peppers and carrots and saute for another 30 seconds. Stir in 3/4 of the sauce, reserving the rest for drizzling at the end. Add the rice and gently stir in the water. Bring to a simmer, then lower heat to medium and cover pan. Cook for 11 min stirring occasionally. Stir in the broccoli and edamame; cover pan and cook for an additional 4 – 5 min until most of the liquid is absorbed and rice is tender. Remove from heat and drizzle with any remaining teriyaki sauce. Serve hot garnished with with sesame seeds and green onions, if desired.

Spicy Sichuan Noodles (Dan Dan Mian) (cooksillustrated)

8 oz ground pork
3 T soy sauce, divided
2 T Chinese rice cooking wine or dry sherry
ground white pepper
2 T oyster sauce
4 T Asian sesame paste or peanut butter
1 T rice vinegar
1 – 1 1/4 c chicken stock or canned low-sodium chicken broth
1 T peanut oil
1″ piece fresh ginger, minced (about 1 T)
6 medium cloves garlic, minced or pressed through garlic press (about 2 T)
3/4 t red pepper flakes
1 T toasted sesame oil
12 oz dried Asian noodles or 1 lb fresh Asian noodles (width between linguine and fettuccine) or 12 oz linguine
3 medium scallions, sliced thin (about 1/3 c)
2 c bean sprouts (opt)
1 T Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (opt)

Combine pork, 1 T soy sauce, sherry and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster-flavored sauce, remaining soy sauce, peanut butter or sesame paste, vinegar and pinch white pepper in medium bowl. Whisk in chicken stock and set aside. Bring 4 qts water to boil in large stockpot over high heat. Meanwhile, heat 12″ skillet over high heat until hot, about 2 min. Add peanut oil and swirl to coat pan bottom. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 min. Stir in ginger, garlic and red pepper flakes; cook until fragrant, about 1 min. Add peanut butter/chicken stock mix; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 min. Stir in sesame oil. While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions, bean sprouts, and ground Sichuan peppercorns, if using; serve immediately. Serves 4. Note: If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 c chicken stock. Also note that the amount of sauce will coat 1 lb fresh noodles but only 12 oz dried noodles, which bulk up during boiling.

Instant Pot Mongolian Beef (adventuresofanurse)

1 1/2 lbs flank steak
3/4 c brown sugar
3/4 c soy sauce
2 cloves garlic
3/4 c water
2 T corn starch
2 T sesame oil
1 c shredded carrots

Place pot on saute. Add oil, steak and garlic. Pour in carrots, soy sauce, brown sugar and water. Secure lid for high pressure. Manual High Pressure 10 min. Quick Release. Place Pot back on saute. Bring to a boil. Whisk in cornstarch. Continue on saute for about 2 – 3 min. Sauce will thicken as it sits about 5 min. Remove and serve over rice.

Save Fried Chicken Wings, Takeout Style (thewoksoflife)

10 whole chicken wings, washed and pat dry
1/8 t black pepper
1/4 t white pepper
1/4 t garlic powder
1 t salt
1/2 t sugar
1 T soy sauce
1 T Shaoxing wine
1 t sesame oil
1 egg
1 T cornstarch
2 T flour
oil for frying

Combine all the ingredients (except the frying oil, of course) in a large mixing bowl. Mix everything until the wings are well-coated. Let the wings marinate for 2 hours at room temp or in the refrigerator overnight for best results. (If you refrigerate the wings, be sure to let them come to room temperature again before cooking). After marinating, if it looks like there is liquid in the wings, be sure to mix them thoroughly again. The wings should be well coated with a thin batter-like coating. If it still looks too watery, add a bit more corn starch and flour. Fill a medium pot about 2/3 of the way up with oil, and heat it to 325 F. Fry wings in small batches for 5 min and remove to a sheet pan lined with paper towels. After all wings are fried, return them in batches to the oil and fry again for 3 min. Drain on paper towels or a cooling rack and serve with hot sauce!

Oven Roasted Five Spice Peking Chicken (pupswithchopsticks)

1 whole chicken
1/2 t five spice powder (for dusting the cavity)

Lightly dust the inside of the chicken with five spice powder.


1/4 c light soy sauce
2 T dark soy sauce (for colour)
1 T sugar
5 – 6 slices ginger
1 t five spice powder

In a large bowl or ziploc bag combine marinade and coat chicken in it. Marinate for a minimum of 4 hours. (Preferably overnight.) Remove chicken from fridge about 30 min prior to cooking it and stuff the chicken with the ginger that it was marinating it. Set up a tray with a rack and set the chicken on it. (If you don’t have a rack, you can crunch up foil balls and set the chicken on it, you need airflow to roast the chicken optimally.) If you are using a digital thermometer, insert it into the thickest part of the chicken, usually into the thigh without touching the bone. (Not between the drums and the thigh, but the thigh itself.) Pre-heat the oven to 350 F. After 20 min you should see oil drippings. Baste the chicken with the oil every 20 min for an hour. (If you don’t get any oil drippings, you can use 1 – 2 T oil.) For the last 30 min, start basting it every 10 – 15 min with the basting sauce. Remove chicken when the temp hits 165 F, which is about 1 hour and 30 min of cooking. This may vary depending on the size of the chicken and the stove settings. Let the chicken rest for 10 – 15 minutes before cutting it.

Basting Sauce

2 T maple syrup (or honey)

Cook leftover marinade in a small pot over the stove top for 5 – 10 min and add in 2 T maple syrup or honey at the end to sweeten and thicken it. Set this aside for basting at the end.

Skillet Chicken Bulgogi (allrecipes)

1/4 c chopped onion
5 T soy sauce
2 1/2 T brown sugar
2 T minced garlic
2 T sesame oil
1 T sesame seeds
1/2 t cayenne
salt and ground black pepper to taste
1 lb skinless, boneless chicken breasts, cut into thin strips

Whisk onion, soy sauce, brown sugar, garlic, sesame oil, sesame seeds, cayenne pepper, salt  and black pepper together in a bowl until marinade is smooth. Cook and stir chicken and marinade together in a large skillet over medium-high heat until chicken is cooked through, about 15 min. Note: Add vegetables if you wish; like carrot straws and sliced mushrooms. For a little more bite, use a peppercorn medley grinder instead of black pepper. You can substitute peanut oil for the sesame oil, if desired.

Crispy Honey Chicken (togetherasfamily)

Honey Sauce

1/2 c honey
2 T low sodium soy sauce
2 T water
1/4 t sesame oil
1 T apple cider vinegar or rice wine vinegar
pinch of red pepper flakes (opt)
1 T cornstarch
1 T water

In a saucepan over medium heat, add the honey, soy sauce, water, sesame oil, red pepper flakes (if using) and vinegar. Whisk together and bring to a boil. In a separate bowl stir together the cornstarch and water. Set aside. Once the sauce is boiling slowly add the cornstarch mix, while whisking. Bring back to a boil and then turn the heat down to low and let simmer for 10 min. (If the sauce seems to be getting too thick (while you’re frying the chicken) then add water, a tablespoon at a time, to thin it out. You don’t want the sauce too thin as it is supposed to be a thicker sauce.)


3 large chicken breasts, cut into 1 1/2″ pieces
1 1/2 c  flour
1 t chili powder
1 t cumin
1/2 t coriander
1/2 t onion powder
1 1/2 c buttermilk
Canola oil for frying

Heat oil in a deep skillet pan over medium high heat. In a dish, mix the flour and spices. Put the buttermilk in a separate bowl. Toss the chicken (about 15 pieces at a time) in the flour, then into the buttermilk and then back into the flour. Place the coated chicken in the hot oil and cook for about 5 – 7 min, turning the chicken so all sides get cooked. The chicken needs to be cooked through and up to temp. Place the cooked chicken on a paper towel lined plate. Continue cooking the remaining chicken in batches until done. Combine all the cooked chicken into a large mixing bowl. Pour the hot honey sauce over and gently mix together until all chicken pieces are coated.

Easy Orange Chicken (thediaryofarealhousewife)

Orange Sauce

1 c BBQ sauce
1 c sweet orange marmalade
2 T soy sauce

In a small sauce pan add BBQ sauce, orange marmalade and soy sauce. Whisk together and allow to cook on a simmer.


3 chicken breast, boneless skinless, cut into bite size pieces
1 c flour
2 eggs
4 – 6 T olive oil

Heat a large skillet on medium heat and add oil. Whisk egg together in a bowl. Wash chicken pieces in egg wash and then coat with flour. Add chicken to warm oiled skillet. Allow chicken to cook for 3 – 4 min before turning over. Turn and cook until both sides are crispy. Add chicken to a large mixing bowl and pour orange sauce over cooked chicken. Use tongs to toss and coat the chicken. Note to Me: Add some spices to flour for more flavour.

Spaghetti Squash Yakisoba Style (pickledplum)


1 1/2 lb spaghetti squash
1 small onion finely chopped
10 shiitake mushrooms or button mushrooms
2 stalks scallions finely chopped
1 c coleslaw mix of carrots and cabbage
1 T vegetable oil or other neutral oil
1 t dried red chile chopped (opt)
1 T sesame seeds

Place spaghetti squash on a microwave safe plate or other microwave safe container. Place the cut side down (skin facing up). Microwave on high for 10 min. Take the spaghetti squash out of the microwave and shred with a fork. If the squash is still hard, microwave for another 2 – 3 min or until tender. Use a fork and scrape the flesh into strings. In a large pan over high heat, add vegetable oil and onions. Cook for 3 min or until onions are soft. Add coleslaw mix and red chile and cook for 2 min. Add shiitake mushrooms and cook for another 2 min. Add spaghetti squash, scallions and sauce, and mix well until the sauce has evenly coated all the vegetables. Cook for 2 min and turn the heat off. Transfer to a bowl, top with sesame seeds and serve. Serves 4.


2 T soy sauce
2 T dark soy sauce or regular soy sauce
1/2 T sugar
salt and white pepper to taste

Mix together.