General Tso’s Chicken

 We really like Chinese Foods, and I like to make my own at home, I love cooking with a Wok

Please be sure to follow Me

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchcelesteluna

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/mscheriluv/

Follow me on Facebook https://www.facebook.com/CherylsCookingandCraftingatHome

My Crafty Blog https://cherylscreationsblog.blogspot.com/

Please be sure to follow Me Thanks

Serves 4

 What you Need:

1 pound boneless, skinless chicken thighs, sliced into 1-inch cubes

 1 1/2 cups cornstarch

 1/2 teaspoon salt

 1/2 teaspoon freshly ground black pepper

 3 cups peanut or vegetable oil for frying, plus 1 tablespoon for stir-frying

 8 dried whole red chilis, or substitute 1/4 teaspoon dried red chili flakes

 2 cloves garlic, minced

 1 teaspoon white sesame seeds, for garnish

 Scallions, green parts thinly sliced, for garnish

 

Marinade:

 1 tablespoons soy sauce

 1 tablespoon Chinese rice wine or dry sherry

 2 egg whites

 

Sauce:

 1/4 cup chicken stock, or substitute water

 1 tablespoon soy sauce

 1 tablespoon rice vinegar

 1 teaspoon hoisin sauce

 1 teaspoon chili paste

 1 teaspoon sesame oil

 1 tablespoon sugar

 1 teaspoon cornstarch

How to make it:

Prepare the marinade: In a large bowl, combine the soy sauce, rice wine, and egg whites. Coat the chicken to the marinade mixture and let sit for 10 minutes.

Prepare the sauce: In a small bowl, combine the chicken stock, sugar, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and the 1 teaspoon of cornstarch. Stir until the sugar and cornstarch are dissolved. Set the sauce aside.

In a large bowl or deep plate, toss the 1 1/2 cups cornstarch with the salt and pepper. Coat the marinated chicken in the cornstarch and shake off any excess before frying.

Heat the 3 cups of peanut or vegetable oil in your wok until it registers 350°F on an instant-read oil thermometer. Working in 2 or 3 batches, add the first batch of chicken cubes and fry until golden brown on the outside and cooked through, about 4 to 5 minutes. Remove the chicken with a slotted spoon and drain on paper towels. Repeat with the rest of the chicken.

Drain the oil into a heatproof container and save for discarding. Wipe the wok with a paper towel to remove any brown bits, but don’t wash.

Reheat the wok or skillet over medium-high heat. Add another 1 tablespoon of oil and swirl to coat the base and sides. Add the dried chilis and garlic to the wok and stir-fry until just fragrant, about 20 seconds. Pour in the sauce mixture and stir until thickened, about 1 to 2 minute

Return the chicken to the wok and stir well to coat with sauce. Transfer the chicken to a serving dish. Garnish with white sesame seeds and scallions. Serve with white rice and vegetables.

Asian Cabbage and Chicken

We like cabbage many ways, so we sliced some up and fried it in some oil with spices and chicken breasts, you could use boneless thighs too. It's delicious Very quick to make.

Please be sure to follow my blog

https://cherylstastyhomecooking.blogspot.com/

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

Feeds 3-4

What you Need;

1/2 large head cabbage sliced thin
1 onion(red, white or yellow works) sliced
1tsp Asian 5Spice seasoning
2 chicken breasts sliced into chunks(1 large one works for 2 people)
1/2 tsp cayenne pepper or for less heat use paprika
dash of salt and some pepper
Oil for cooking about 3 tbsp.
2 tsp cornstarch for thickening
1/4 cup water 

How to make it:

First slice the veggies and chicken

Heat oil in a skillet, then when hot, add the cabbage and onions cook 5 minutes then add chicken and spices cook till chicken is done. Then stir in cornstarch and water mixtures be sure to stir in till mixed and let it thicken. Serve with a good side.

KOREAN GROUND BEEF AND RICE BOWLS

Super easy dish, full of flavor, we like to add different veggies to it, quick cook so they stay crispy or raw, depending on what we have.

Please be sure to follow my blog

https://cherylstastyhomecooking.blogspot.com/

My Instagram Follow me

https://www.instagram.com/mscheriluv/

Follow me on Facebook

https://www.facebook.com/CherylsCookingandCraftingatHome

Please be sure to follow my blog

Serves: 4

What you Need:

1 pound lean ground beef 90% lean
3 garlic cloves minced
1/4 cup packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons sesame oil
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
a few veggies thrown in 
2 cups hot cooked white or brown rice
sliced green onions and sesame seeds for garnish

How to make it:

In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink. I toss in a few vegetables now that cook quick or add fresh raw before serving as we like our veggies in a bowl.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.

Serve over hot rice and garnish with green onions and sesame seeds.

Teriyaki Chicken

 

This is the best chicken teriyaki I make by far and it's homemade with the best ingredients 

Serves 4 for dinner

What you need:

1/2 cup sugar
1/2 cup soy sauce
1/2 cup mirin sauce
1/4 cup rice wine vinegar
1 tsp sesame oil
2 cloves, garlic - minced
2 tbsp, ginger - minced
1/2 tsp crushed red pepper
4 large chicken breasts
2 tbsp olive oil 
2 tbsp corn starch
2 tbsp cold water

how to make it:

In a small bowl, whisk together the sugar, soy sauce, mirin, vinegar, sesame oil, garlic, ginger and red pepper.

Place the chicken breasts in a large zip lock bag and pour in the sauce, shake the bag well to make sure they are well coated in the marinade.

Marinate in the refrigerator for at least two hours, shaking the bag frequently.

Heat the oil in a large skillet over medium high heat.  Use tongs to remove the chicken from the bag, reserving the marinade.

Cook the chicken on both sides until cooked through, about 3-4 minutes per side, then remove from heat.

While the chicken is cooking, finish the sauce.  Pour the marinade into pan, and put over medium heat.

Whisk the cornstarch into the water, then add this to the marinade.  Bring to a boil, then reduce heat and simmer, stirring often - until the sauce begins to thicken.

Cook in sauce until it gets thick and bubbly I turn my chicken a couple more times to coat.

Slice the chicken breasts and brush liberally with the sauce  -  serve with Asian vegetables and white rice.