Full Recipes Here:
1. Crispy General Tso’s Chicken
Ingredients:
For the Chicken:
1½ pounds boneless chicken thighs or breasts (cut into 1-inch pieces)
½ cup cornstarch
2 eggs (beaten)
Salt & pepper (to season)
Oil for frying
For the Sauce:
¼ cup soy sauce
3 tablespoons sugar
2 tablespoons rice vinegar (or white vinegar)
2 tablespoons hoisin sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
½ cup chicken broth or water
1 teaspoons sesame oil
6 dried red chilies (optional but classic for heat)
2 cloves garlic (minced)
1 teaspoon fresh ginger (minced)
Optional for garnish:
Green onions (sliced)
Sesame seeds
Instructions:
Season chicken with salt and pepper. Dredge in cornstarch first, then dip into beaten eggs.
Heat oil in a deep pan or wok over medium-high. Fry chicken pieces until crispy and golden. Drain on paper towels.
In a small bowl, mix soy sauce, sugar, vinegar, hoisin sauce, chicken broth, and sesame oil.
In a clean pan, sauté garlic, ginger, and dried chilies for about 30 seconds (don’t burn it). Pour in the sauce mixture. Bring to a simmer and stir in the cornstarch slurry. Let it bubble and thicken.
Add the crispy chicken into the sauce. Toss quickly to coat everything in that sticky, glossy goodness.
Top with green onions and sesame seeds. Serve hot over white rice or fried rice!
2. Crispy Sweet and Sour Chicken
Ingredients:
1½ pounds boneless chicken breast or thighs (cut into 1-inch pieces)
½ cup cornstarch
2 eggs (beaten)
Salt & pepper (to season)
Oil for frying
1 red bell pepper (chopped)
1 green bell pepper (chopped)
1 small onion (chopped)
For the Sweet and Sour Sauce:
1 cup canned pineapple juice
½ cup sugar
¼ cup ketchup
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1 teaspoon garlic powder
1/2 teaspoon pepper flakes (optional)
Instructions:
Season chicken pieces with salt and pepper.
Dredge in cornstarch, then dip into beaten eggs.
Heat oil in a pan over medium-high.
Fry chicken in batches until crispy and golden. Drain on paper towels.
Make the Sauce:
In a small pot, mix sugar, ketchup, vinegar, soy sauce, and garlic powder.
Bring to a simmer. Stir in the cornstarch slurry and cook until thickened.
In a clean pan, lightly stir-fry peppers, onions, and pineapple. Add the fried chicken back into the pan.
Pour the sweet and sour sauce over the chicken and veggies. Toss quickly to coat everything evenly.
Serve hot over white rice or fried rice. Garnish with sesame seeds or green onions if you want.
3. Best Beef Broccoli
For the Beef & Marinade:
1 lb (450g) flank steak or sirloin, thinly sliced against the grain
1 head broccoli
1 tbsp soy sauce
1 tbsp cornstarch
1 tsp sesame oil (optional)
For the Sauce:
1/4 cup soy sauce
1/4 cup oyster sauce
2 tbsp brown sugar
2 tbsp water or beef broth
1 tbsp cornstarch
1 tsp grated ginger
2 garlic cloves, minced
1 tsp pepper flakes
Other:
2 tbsp oil (for stir-frying)
Cooked rice (for serving)
Instructions:
Toss sliced beef with soy sauce, cornstarch, and sesame oil. Let sit for 15–30 minutes while prepping everything else.
In a bowl, mix soy sauce, oyster sauce, brown sugar, water, cornstarch, ginger, and garlic. Set aside.
Boil or steam broccoli for 1 minute until bright green and slightly tender. Drain and set aside.
Heat oil in a pan or wok over high heat. Sear the beef in batches (don’t overcrowd) until just browned—about 1–2 mins per side. Remove and set aside.
In the same pan, add a little more oil if needed, then return beef and broccoli. Pour in the sauce. Stir-fry everything together for 1–2 minutes until sauce thickens and coats everything nicely.
Serve with steamed rice. Enjoy!
4. Orange Chicken
4 Boneless Skinless Chicken Breasts cut into bite-size pieces
3 Eggs whisked
1/3 cup Cornstarch
1/3 cup Flour
Salt
Oil for frying
Dried chilies (optional)
1 cup homemade orange sauce
Garnish:
Green Onions
Sesame seeds
Orange Sauce:
1 cup orange Juice
1/4 cup white sugar
2 tablespoons rice vinegar
1/4 cup soy sauce
1/2 tablespoon fresh ginger minced
2 cloves garlic finely diced
1 teaspoon red pepper flakes
1 tablespoon cornstarch
Orange Sauce Instructions:
Add orange juice, sugar, rice vinegar, soy sauce, ginger, garlic, and red chili flakes to a medium saucepan. Stir and cook for 3 minutes over medium heat.
Whisk one tablespoon of cornstarch with 2 tablespoons of water to form a slurry in a small bowl. The cornstarch should be fully dissolved.
Add the slurry to the orange sauce and whisk together. Continue to cook for 5 minutes until the mixture begins to thicken.
Once the sauce is thickened, remove from heat and stir in orange zest.
Transfer the sauce in an airtight jar or container once cooled down. Store in the fridge for 1 to 2 weeks, or in the freezer for 2 to 3 month.
To make chicken:
Place flour and cornstarch in a shallow dish. Add a generous pinch of salt and pepper. Mix.
Whisk eggs in shallow dish.
Dip chicken pieces in egg mixture and then flour mixture. Place on plate.
Heat 2 -3 inches of oil in a heavy-bottomed pot over medium-high heat. Using a thermometer, watch for it to reach 350 degrees.
Working in batches, cook several chicken pieces at a time. Cook for 2 – 3 minutes, turning often until golden brown. Place chicken on a paper-towel-lined plate. Repeat.
Toss chicken with orange sauce. You can add dried chilies if desired. You may reserve some of the sauce to place on rice. Serve it with a sprinkling of green onion and sesame, if desired. Enjoy!
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