Easy and Fun Asian Fusion Cooking
Many of you like stir-fries because they are easy to make, they have good protein and vegetables. I got another stir fry recipe for you! This time I will show you how to make this colorful Beef and Bell Pepper Stir Fry that will win …
Tender, fresh, juicy steamed fish with aromatic ginger and scallion is a traditional Chinese homemade meal. This Chinese Steamed Fish recipe uses the simplest ingredients and cooking method to bring out the original flavor of the fish. Authentic Chinese Steamed Fish Recipe If you are …
Moist and fruity Honey Lemon Chicken Wings roasted in the oven is such a great finger food. If you like chicken wings with a refreshing, light flavor, this honey lemon chicken wing recipe is the right one for you!
My wife and I love to make chicken wings, either for an appetizer or a full meal. Well, I know that we usually associate chicken wings with parties and sports game night. But these Honey lemon chicken wings roasted with lemon and tomatoes are so colorful that they can be an aesthetic dish for any occasion.
Chicken wings: The chicken wings that I used in this recipe in the middle part of the chicken wing, called wingettes or flats. This part of chicken wings has more skin and fat which makes it more tender than other parts of chicken wings. However, drums work well in this recipe too. Drums have one bone running through the middle. Some people prefer drums because they have more meat and are easier to eat. It totally depends on your preference.
Marinade mix: I can’t emphasize enough about marinades. A good marinade can complement the original flavors of the ingredients without overpowering. In this recipe, I marinate the chicken wings with a mix of soy sauce, salt, black pepper, honey, and cooking wine. It has a balance of savory and sweetness, which infuses the wings with umami.
The herbs: Before roasting, I seasoned the wings with basil leaves and rosemary boost the aroma vitality of the wings.
| Chicken wing marinade | |
| salt | 1 tsp |
| Soy sauce | 2 tbsp |
| Honey | 2 tbsp |
| Cooking wine | 1 tbsp |
| Fresh ground black pepper | 1 tsp |
| Other Ingredients | |
| Chicken wings | 8 |
| Lemon | half |
| Tomato | 3 |
| Fresh rosemary | 1 tsp |
| Dried basil leaves | ¼ tsp |
| Honey | 1 tbsp |
The first step of making lemon honey wings is to gently cut the surface of the chicken wings. It doesn’t need to be deep, just gently slice open the skin. This step is meant to help the chicken wings to better soak in the flavor from the marinade.
In a small bowl, mix salt, soy sauce, honey, pepper, and cooking rice wine together. Put the chicken wings into a ziplock bag, and pour in the marinade mix. Massage the chicken wings to rub in the marinade. Put the chicken wings in the fridge and marinate for one hour.
While the chicken wings are being marinated, let’s prep the lemon and tomatoes. Cut the tomatoes into wedges, and slice the half of a lemon.
Preheat the oven to 400 F. Alternate between wings and tomato wedges next to each other on the pan. Season the chicken wings with rosemary and basil leaves and place the lemon slices on top. Roast in the oven for 20 minutes at 400 F.
After 20 minutes, take out the wings and glaze honey on the wings. Make sure every wing gets the homey glaze on the skin. Then put them back to the oven and broil for about 2 minutes. This step is to give the wings a nice brown color.
You have tried crab cakes, but have you tried shrimp cakes? If you are a seafood lover like me, you will fall in love with these savory and tenderly chewy shrimp cakes. With this shrimp cake recipe, in only three steps with minimal ingredients, you …
We love having Yakiniku Don at home because not only it is amazingly delicious with our signature beef marinade, but also it a very easy meal to cook. If you like quick and easy recipes, this one is definitely for you! It is perfect for …
Flavorful and crispy popcorn chicken is my favorite food to nibble on. With this easy popcorn chicken recipe, you will be able to make this yummy bite-size fried chicken at home for any occasion at any time.
Popcorn Chicken is one of my favorite guilty pleasure deep-fried foods. I remember when I was younger I always had to secretly go buy popcorn chicken behind my mom’s back because my mom would yell at me: “Fried chicken, yeet hay!” “Yeet hay” is a Cantonese word that usually refers to deep-fried, unhealthy food. But this crispy bite-size fried chicken is so irresistible that I would risk to be “Yeet Hay” and still have it at least once a week. I still love to have popcorn chicken occasionally. There is one Asian cafe near my apartment, and they have this incredibly delicious popcorn chicken that is very addictive. Their popcorn chicken is very crispy outside and juicy and garlicky inside. So I decided to figure out how to make it at home from scratch so that I can enjoy it as an afternoon snack or an appetizer for a party.
Good news! We only need one piece of skinless chicken thigh (about half a pound), flour, eggs as our key ingredients for popcorn chicken. But without marinating the chicken, it would be so plain! In order to make the chicken flavorful and garlicky, we need to marinate the chicken thigh before popping them in the blazing hot cooking oil.
Salt, sugar, white pepper powder, soy sauce, and garlic are the secret ingredients to infuse the alluring umami into the chicken thigh.
These are a few simple steps to make popcorn chicken at home: cutting, marinating, flour coating, and frying. Let’s take a closer look at each step.
On a cutting board, cut the chicken thigh into even bite-size pieces. My tip on cutting is to use your knuckles to guide the knife, this will prevent the knife from cutting your fingers.
Marinating the chicken cubes is a key step to make the popcorn chicken flavorful. If you are in a rush, I recommend marinating the chicken for at least 20 minutes. It’s not the most ideal way, but I have done it before when I just suddenly crave popcorn chicken so badly. Quickly marinate the chicken meat for about 20 minutes is good enough. If you have time, the best way is to marinate the chicken cubes for one hour. That way, the flavor of garlic and other ingredients can be fully soaked in the meat. If you could plan ahead, marinating the chicken cubes the night before could save some troubles.
The next step is to coat the chicken cubes with egg and flour. Beat two eggs in a wide bowl, and put flour in another bowl. Dip the chicken cubes in the egg then coat them in the bowl of flour, piece by piece. Make sure every side of the chicken cubes are coated by egg and flour.
Be generous with the cooking oil when making popcorn chicken, because frying requires more oil than other cooking methods. In a small pot, add 2-3 inches of cooking oil. Note that it’s better to use cooking oils that are meant for high-heat cooking, such as sunflower oil and canola oil. Heat up the cooking oil over medium-high heat.
When the oil is hot and ready, turn the heat down to medium-low. Put the chicken cubes in the oil to fry for about 3 to 4 minutes until it’s browned. Use a strainer to pick up the popcorn chicken and place them on a paper towel to absorb the extra oil. In this step, you should make sure that the chicken cubes are separated from each other in the oil. To prevent the chicken cubes from sticking together, fry them in batches.
After frying the chicken cubes on medium-low heat, the popcorn chicken is not done yet! Turn up the heat to medium-high, fry the chicken cubes again for about 30 seconds to 1 minute. Pick them up and absorb the extra oil using a paper towel.
With these simple steps, your flavorful popcorn chicken is ready! At the end serve it with a lemon wedge, drizzle some lemon juice on top.
The oil at the right temperature is the key to make the popcorn chicken crispy. If the oil is not hot enough, the popcorn chicken would be soggy. However, it’s difficult to tell when the oil is ready to fry. Don’t worry, I felt the same when I did it the first few times. My mom taught me a trick – use a wooden chopstick. Stick the chopstick in the oil, if you see the little bubbles around the chopstick, the oil is hot and ready to fry.
In this recipe, I used flour and the popcorn chicken turned out pretty great! But if you have bread crumbs, you could use bread crumbs to coat the chicken cubes and it would make the popcorn chicken crispier.
In order to have beautifully golden browned popcorn chicken, remember to fry the chicken cubes for two times. The first time is meant to “cook” the chicken. You will see the chicken being lightly brown after the first frying. Cool down the popcorn chicken for about five minutes before refrying. The second time is to “color” the popcorn chicken over medium-high heat.
The answer is yes. You could make more popcorn chicken and save the leftover in the fridge for a day or two. When you want to eat the leftovers, heat it up in the oven at 400 F for about 15 minutes. Toss the popcorn chicken halfway.
The Chicken Stir Fry We All Love I know a lot of my friends like to order Sweet and Spicy Chicken from Chinese restaurants. Me too! I love to have a whole bowl of rice with that appetizingly spicy sauce. With this recipe, you will …
The Inspiration of the Mushroom Carrot Pasta To make this mushroom pasta with a wild and flavorful sauce only takes 25 minutes. This recipe is inspired by a traditional Cantonese dish called Buddha’s Delight, which my family has every Lunar New Year. The traditional Buddha’s …
This beef tomato pasta recipe was inspired by a traditional Cantonese noodle dish called Beef Chow Fun, which means beef stir fry noodles. In the traditional Cantonese dish, the Beef Chow Fun is stir-fried with flat-wide rice noodles, scallions, onion, beef slices, and soy sauce. With a similar concept, how would it taste like if the stir fry method was used in pasta? They are both noodles, right?
Having this in mind, I came up with this idea to use tomato, beef, and onion to stir fry with pasta. I also really love the spicy kick in the traditional Fra Diavolo Sauce, so I added red pepper flakes in the recipe to give it a hint of spice!
The secret of a successful stir fry is to choose the good quality meat. The right kind of meat can give the right texture and flavor to the dish. For the beef slices, I recommend using top blade beef shoulder. The top blade is cut from the shoulder muscle. It has a tender texture, and it creates a flavorful and juicy pasta dish. I like to use it for stir fry because it is not easy to get tough and dry.
The tender beef slices are the key for a good beef tomato pasta! For stir fry beef, the go-to marinate is salt, pepper, onion powder, and rub with olive oil. If the beef you have is not high quality, that’s ok. You can add a pinch of baking soda to the beef. The baking soda will tenderize the cheaper cut of beef and give it a better texture.
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This easy to make baked cod recipe is one of my favorite fish and seafood recipes. A mix of different tropical spices, a splash of fresh lemon juice, coconut rum and colorful bell peppers create a mildly spicy, flavourful baked cod fillet with a refreshing …
