12 chicken wings, wing tips removed, split at the joint
3 tablespoons vegetable oil
1 tablespoon toasted sesame oil
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1/4 cup rice vinegar
2 teaspoons crushed red pepper
1/2 cup honey
2 tablespoons hoisin sauce
1 tablespoon soy sauce
2 scallions, white and green parts, thinly sliced
2 teaspoons black and white sesame seeds, for serving
Arrange an oven rack in the lower third of the oven and preheat the broiler.
Toss the chicken with the vegetable and sesame oil and sprinkle with the salt and pepper in a large mixing bowl.
Arrange the chicken on a wire rack set over a rimmed baking sheet. Broil the chicken, turning after 10 minutes, until the chicken is golden brown, crisp and cooked through, about 15 minutes.
Meanwhile, combine the vinegar and crushed red pepper in a small saucepan and bring to a simmer. Remove the saucepan from the heat and whisk in the honey, hoisin and soy sauce. Pour into an extra-large bowl.
Add the chicken to the bowl and toss with the honey glaze. Transfer the chicken to a platter and garnish with the scallions and sesame seeds.
10 oz boneless skinless chicken meat (thigh or breast), cut into bite-sized pieces
1/2 tablespoon Shaoxing wine
Pinch of salt
1/3 cup cornstarch
Oil for deep frying
1 1/2 tablespoons oil
3 slices peeled ginger, finely minced
1 clove garlic, finely minced
4-5 dried red chilies, rinsed and deseeded
2 stalks scallion, white-part only, cut into 1-inch lengths
2 1/2 – 3 tablespoons Chinese rice vinegar
2 1/2 tablespoons soy sauce
1/2 tablespoon dark soy sauce
1 teaspoon Hoisin sauce
1/4 cup water
2 1/2 tablespoons sugar
1/2 tablespoon Shaoxing Wine
1 scant tablespoon corn starch
Marinate the chicken meat with the Shaoxing wine and salt for 15 minutes. Mix all the ingredients for the Sauce in a small bowl. Set aside.
Coat the chicken generously with the 1/3 cup cornstarch. Heat up the oil for deep-frying. Deep fry the chicken until they turn light brown. Dish out with a strainer, draining the excess oil by laying the chicken on a dish lined with paper towels.
Heat up a wok with 1 1/2 tablespoons oil. Add the minced ginger, garlic, and dried chilies into the wok, stir-fry until you smell the spicy aroma of the chilies. Pour the sauce into the wok. When the sauce boils and thickens, add the chicken, stir to combine well with the sauce. Add the scallion and stir a few times, dish out and serve immediately.
6 Tablespoons Olive Oil
3 Tablespoons Sugar
3 Tablespoons Rice Vinegar
3 Tablespoons Soy Sauce
Salt & pepper to taste
Combine all ingredients in a jar and shake vigorously.
1/2 cup creamy peanut butter
1/4 cup soy sauce
1/4 cup rice vinegar
1 Tbsp. sesame oil
2 Tbsp. Sriracha
1/4 cup water
1 Tbsp. ginger /minced
3 cloves garlic /minced
2 Tbsp. brown sugar
1 Box Whole Grain Linguine (or any pasta will do)
1 cup carrots /finely cut into matchsticks
2 cucumbers /shaved using vegetable peeler
1 red bell pepper /thinly sliced into strips
1 yellow bell pepper /thinly sliced into strips
1/2 cup green onion /sliced
1/4 cup cilantro /chopped
1/4 cup peanuts /chopped
Bring a large pot of lightly salted water to a boil. Cook pasta according to instructions on the box. Drain and run cooked pasta under cold water to cool.
In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, Sriracha, water, minced ginger, minced garlic, and brown sugar.
Combine pasta with sliced vegetables. Pour the dressing over the pasta and vegetables and mix well. Cover and chill for at least one hour before serving. Garnish with chopped cilantro and peanuts. Enjoy!