Kung Pao Chicken

Spicy glazed chicken with veggies and crunchy peanuts to savor your taste buds. With this simple recipe in hand, you don’t have to miss the restaurant-style Chinese Kung Pao chicken anymore. Follow the steps to make an authentic one at home.

Ingredients

• Chicken breast halves (boneless), 1 lb cut into chunks
• Distilled white vinegar, 1 tsp
• White wine, 2 tbsp
• Brown sugar, 2 tsp
• Soy sauce, 2 tbsp
• 4 green onions, chopped
• Sesame oil, 2 tbsp divided
• Garlic (chopped), 1 tbsp
• Cornstarch (dissolved in water), 2 tbsp
• Peanuts (chopped), ½ cup
• Hot chile paste, 1 oz.
• Salt, to taste
• Water chestnuts, 1 can

Preparation

1. To prepare the marinade, mix 1 tbsp each of wine, soy sauce, dissolved cornstarch, and oil in a mixing bowl. Mix well and add chicken pieces to the marinade. Toss to coat well and refrigerate for 30 minutes.
2. To prepare sauce, combine remaining 1 tbsp each of wine, soy sauce, cornstarch, and oil along with sugar, vinegar, and chili paste. Combine well and stir in garlic, green onion, peanuts, and water chestnut.
3. Place a skillet over low-med heat and add the sauce. Heat slowly for a few minutes until aromatic.
4. In another skillet, add marinated chicken and cook until juices run clear. Add sauce to the skillet and mix with chicken. Heat thoroughly for a few minutes and let simmer on low heat until sauce thickens. Serve with fried rice and enjoy.

Sweet and Sour Chicken

The classic sweet and sour flavor of authentic Chinese cuisine can be prepared at home in just an hour. This recipe is the perfect blend of tender chicken and flavorful sauce. Follow the recipe and enjoy.

Ingredients

• Pineapple chunks (drained, reserve juice), 1 can
• Cornstarch, ¼ cup
• Water, 1 ¾ cups divided
• White sugar, ¾ cup
• Distilled white vinegar, ½ cup
• Orange food color, 2 drops
• 8 chicken breast halves (boneless), cut into chunks
• Self-rising flour, 2 ¼ cups
• Vegetable oil, 2 tbsp
• Cornstarch, 2 tbsp
• Salt, ½ tsp
• Ground white pepper, ¼ tsp
• 1 large egg
• Water, 1 ½ cups
• Vegetable oil for frying, 1 quart
• 2 medium green bell pepper, cut into small pieces

Preparation

1. Stir together sugar, 1 ½ cups water, vinegar, orange food color, and pineapple juice. Add to a saucepan, heat and bring the mixture to a boil. Remove from stove. Combine ¼ cup water and ¼ cup cornstarch in a bowl. Add to the saucepan slowly. Stir continuously and let the mixture thicken. Do not heat.
2. Combine 2 tbsp oil, flour, salt, 2 tbsp cornstarch, and 1 egg in a mixing bowl. Add 1 ½ cups water in the dry mixture to prepare a smooth, thick batter. Blend thoroughly and add chicken chunks. Stir to coat well.
3. Add oil to a skillet and place over low-med heat. When oil is hot, add marinated chicken and fry for 10 minutes. Don’t leave unattended to avoid burning. Cook until golden brown. When done, remove and drain on paper towels.
4. To serve, layer green peppers on a serving platter, add pineapple chunks, and place cooked chicken on the top. Pour the sweet and sour sauce on the top and toss to combine. Serve immediately for delicious flavors. Ideally served with fried rice.

Chinese Green Bean Stir-Fry

The flavorful authentic Chinese green beans! This recipe is designed to be served as an appetizer to a large party. For a family dinner, feel free to scale it down. The Asian-style green beans can be served both warm and cold for best flavors.

Ingredients

• Vegetable oil, 1 cup
• Fresh green bean (trimmed), 10 lbs
• Minced garlic, 5 tbsp
• Minced fresh ginger, 5 tbsp
• Kosher salt, 2 tbsp
• Freshly ground black pepper, 1 tbsp
• Black bean sauce, 2 bottles

Preparation

1. Place a large wok over med-high heat.
2. Add oil and stir in green beans. Cook, stirring frequently, for 2 minutes until they turn bright green.
3. Stir in ginger and garlic and continue cooking for another 3-4 minutes. Stir frequently and don’t leave unattended.
4. Season with salt and pepper stir to adjust flavors. Add black bean sauce and cook until beans are tender and ready to be served.
5. Transfer to a platter and enjoy!

Chinese Pork Chops

Ingredients

• 6 thick pork chops (1 inch)
• Ketchup, ¼ cup
• Brown sugar, ¼ cup
• Garlic (crushed), 1 clove
• Ground ginger, 1 tsp
• Salt, to taste
• Ground black pepper, to taste
• Soy sauce, ½ cup

Preparation

1. Trim excessive fat from pork chops and place them in the slow cooker.
2. Combine ginger, brown sugar, ketchup, soy sauce, garlic, salt, and pepper in a small bowl. Mix until everything is fully incorporated. Pour the sauce over the meat.
3. Cover and set to cook at medium heat setting for 4-6 hours. Check if the meat is tender and cook more if required. Season with more salt and pepper and heat thoroughly.
4. Serve warm and enjoy the delicious flavors.

Walnut and Honey Shrimp

Ingredients

• Water, 1 cup
• White sugar, 2/3 cup
• 4 large egg whites
• Walnuts ½ cup
• Glutinous rice flour, 2/3 cup
• Large shrimp (peeled and deveined), 1 lb
• Mayonnaise, ¼ cup
• Honey, 2 tbsp
• Condensed milk (sweetened), 1 tbsp
• Vegetable oil for frying, 1 cup

Preparation

1. In a small saucepan, combine sugar and water and set on low-med heat. Stir and bring the mixture to a boil. Add walnuts, stir and continue to boil for another 2 minutes. Drain and place walnuts on a dry sheet.
2. In a mixing bowl, add egg whites and whip vigorously until foamy. Stir in rice flour and continue to whisk until it forms a pasty mixture.
3. In a large skillet, add oil and heat over med-high flame. Dip large shrimp into the rice flour batter and fry in the hot oil for 5 minutes or until golden brown.
4. Use a slotted spoon to remove the cooked shrimp and place on paper towels.
5. In a serving bowl, combine together honey, mayonnaise, and condensed milk. Add shrimp to the sauce and toss to coat. Sprinkle the caramelized walnuts on top and serve the honey walnut shrimp warm and delicious.

Fried Rice

Ingredients

• Sesame oil, ½ tbsp
• 1 medium-sized onion, chopped
• Soy sauce, 2 tbsp
• Cooked chicken meat (cubed), 1 ½ lbs
• 2 large-sized carrots, diced
• 2 stalks celery (chopped)
• Fresh pea pods (halved), ¾ cup
• 1 large-sized red bell pepper, diced
• ½ large-sized green bell pepper, diced
• 2 large eggs
• Cooked white rice (refrigerated), 6 cups
• Soy sauce, 1/3 cup

Preparation

1. Place a large skillet over medium heat. Add oil and stir in onion. Cook until tender and translucent for about 3 minutes.
2. Add chicken along with 2 tbsp soy sauce. Stir well to combine flavors. Continue stir frying for 6 minutes until chicken is almost cooked.
3. Stir in celery, carrots, pea pods, red bell pepper, and green bell pepper. Stir well to combine all ingredients and stir-fry for another 5 minutes. Add rice to the skillet and toss well to combine.
4. Finally, add scrambled eggs along with remaining 1/3 cup soy sauce. Serve and toss well.
5. Heat through for a few more minutes and serve hot for delicious flavors.