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Happy Valentine’s Day!!

Valentines idea!

Happy Valentine’s Day Friends!! I hope you all have  a wonderful day filled with love and sweets. And just in case you needed some last minute ideas for that sweet tooth…I wanted to share these recipes. Click on the title below each picture for the recipe. Enjoy!! And don’t forget to share your thoughts in the comment section below. Thanks for stopping by!

Red Velvet Cupcakes Red Velvet Cupcakes with Cream Cheese Frosting

Valentine's Chocolate Chip Cookie Soft and Chewy Chocolate Chip Cookie for Two

Red Velvet Cream Cheese Swirl Brownies Red Velvet Cream Cheese Swirl Brownies

 

Garlic BreadHeart-Shaped Garlic Bread

 

Valentine’s Day Cooking Activity for Kids – Garlic Bread

Garlic Bread

My boys love to help in the kitchen. Of course they overstay their welcome and dust a little extra flour on the floor, but they’re happy. And if they’re happy, mommy’s happy. After seeing numerous pictures of heart shaped pizzas on Pinterest, I thought it would be a fun activity for Valentine’s Day. Except, if you ever watch my oldest eat a pizza, he’ll take everything off and only eat the bread and as he calls it ‘the red sauce’. And I literally mean everything, including the cheese. So, instead we made just the bread, heart shaped Garlic Bread.

Before getting started I wanted to share a few tips that has helped me to stress free cooking with the kids. It’s important to be prepared prior to calling the little ones in the kitchen.  Set up and pre-measure ingredients, and if possible, give the kids separate stations with separate utensils. It might also help to assign jobs prior to starting. It’ll give them an overview on what to expect and who will do what. Now, that’s not saying there won’t be any questions, you’ll still get the 100 questions during each step. And lastly, my fellow mom, they will make a mess and it’s okay. It’s going to be okay because you will add a clean up step. Have them help you clean up.

This is a very quick and easy dough recipe that I’ve used for many pizza crusts and bread sticks. From start to finish, these heart shaped garlic breads will be ready in less than one hour. Happy Valentine’s Day Friends!

Quick and Easy Garlic Bread

Yield: 10 to 12 servings

Ingredients:

2 cups of All Purpose Flour

1 tbsp. of Instant Dry Yeast

1/4 tsp. of Salt

1 tbsp. of Sugar

2/3 cup of Luke Warm Water

Topping:

3 tbsp butter, melted

1 tsp of garlic powder

Grated Parmesan Cheese

Here’s what you do:

In a large bowl, whisk together 1 cup of flour, yeast, sugar, and salt. Add water and mix until well combined.

Garlic Bread Prep

Next, gradually add the second cup of flour until it forms a smooth and firm dough. Shape dough into a ball and cover with plastic wrap or a clean kitchen towel. Allow the dough to rest for 15 minutes.

In the meantime, dust flour on the board, mat, or counter where the dough will be rolled.Garlic Bread Prep2 Then preheat oven to 350 degree F. Grease and sprinkle cornmeal on a sheet pan. (Cornmeal is optional) After 15 minutes, the dough will have risen, however, not quite doubled in size. Put dough on the surface dusted with flour to prevent sticking. Roll out dough into a flat rectangle about 1/4 inch thick. Ivan Prep DoughUsing a heart shaped cookie cutter, cut out heart shapes. Re-roll scraps of dough and cut out more hearts until all of the dough is used. Place hearts on the greased sheet pan.Heart shaped Dough

Now for the butter topping. In a small microwaveable bowl, melt butter in the microwave. Mix in garlic powder.  Heart doughUsing a pastry brush, lightly brush the tops of the dough with butter. Then generously sprinkle parmesan cheese over the tops as well. Place in a preheated 350 degree oven for 10 to 15 minutes, just until lightly golden on top. Once done, brush the tops with the remaining butter. Serve with your favorite marinara or alfredo sauce for dipping.

And don’t forget to share your thoughts in the comment section below. Enjoy!

Red Velvet Cream Cheese Swirl Brownies

Red Velvet Cream Cheese Swirl Brownies

Red Velvet Cream Cheese Swirl Brownies. My sweet tooth have been driving me to anything red velvet this week. The good thing is that it’s definitely keeping within the Valentine’s theme. The bad thing is, I’ve baked these bad boys twice in two days. They’re so very good and so very addicting. Each bite is sweet, moist, fudgy, and don’t forget the cream cheese swirled in each bite too. I had to share this goodness with you!! Share it with your love on Valentine’s Day or before works too!

This is a very simple recipe. No fancy ingredients. And just 10 minutes to prepare. The hardest part is the waiting part. 30 minutes in the oven. And another 30 to cool. But it’s worth every minute. Happy Valentine’s Day Friends!

Red Velvet Cream Cheese Brownies

Yield: 8 to 12 squares

Ingredients:

Red Velvet Layer:

1/2 cup of Butter, melted

3/4 cup of Sugar

1 teaspoon of Pure Vanilla Extract

1/4 cup of Unsweetened Cocoa Powder

1/16 tsp. or pinch of Salt

1 tbsp. of Red Food Coloring

1 tsp. of Vinegar (white or apple cider)

2 Eggs

3/4 cup of All Purpose Flour

Cream Cheese Layer:

1 8oz pkg. of Cream Cheese, softened

1/4 cup of Sugar

1 Egg

1/2 tsp. Pure Vanilla Extract

Here’s what you do:

Preheat oven to 350 degrees F. Grease a 8×8 baking pan.

Let’s start with the Red Velvet Layer.

In a large bowl mix melted butter and sugar together. The remaining ingredients need to be added in the following order, one at a time, mixing in between each addition. Add vanilla, then cocoa powder, salt, red food coloring, and vinegar. Add eggs. Next, gradually fold in flour just until combined. Do not over mix. Set aside 1/2 cup of batter for the top layer. Spread remaining batter in the greased 8×8 pan. Set aside.

Now the Cream Cheese layer:

Beat cream cheese until smooth. Mix in egg, sugar, and vanilla until well combined. Scoop cream cheese mixture over the layer of brownie batter. No perfection needed here.Red Velvet prepThen, dollop the remaining 1/2 cup of brownie batter over the cream cheese layer. Red Velvet Prep2Next, using a wooden skewer or tip of a knife, create swirls throughout the layers moving left to right, then top to bottom. Place in a preheated 350 degree oven and bake for 30 minutes. Now, the most difficult part of the entire recipe, allow brownies to cool before cutting and serving. Enjoy!

And don’t forget to share your thoughts in the comment section below.

This recipe was adapted from Sunny Anderson of foodnetwork.com with a few changes.

 For more sweet recipes, try: Red Velvet Cupcakes with Cream Cheese Frosting; Valentine’s Chewy Chocolate Chip Cookie

Valentine’s Chewy Chocolate Chip Cookie for two

 

Valentines Chocolate Chip CookieValentine’s Day is less than a week away. Do you celebrate this love holiday? I am a big fan. Flowers, chocolates, cookies, candy, jewelry, and romantic comedy movies. Why not? What’s your plans?

Before having the boys, David and I would eat out and catch a movie, maybe go dancing. Oh how those days are long gone. We are parents now. Some might say, so what if you’re parents, you can still go out. Sure. We could just take our 5, 3, and 2 year olds out with us, wait 45 minutes for a table while the boys are saying “I’m hungry” every 30 seconds, only to get to the table and wait even longer for our food to be served. Not so much a pleasant experience. OR we could pay a complete stranger to look after the boys, since we’re countries away with no grandma near, while having that annoying “I wonder if they’re okay” feeling during dinner. Not so pleasant either. So we prefer to spend Valentine’s at home with the kids. We do dinner with the boys, then after getting the boys in bed, our Valentine’s date begin. We share something sweet while watching a movie. It’s a perfect Valentine’s date for mommy and daddy.

What’s your plans? Need something sweet to share with your Valentine. How’s about a heart shaped Chocolate Chip Cookie for two? It’s sweet, soft and chewy.

Valentine’s Chewy Chocolate Chip Cookie 

Yields: one large cookie

Ingredients:

1/4 cup of Butter, soften

1 large Egg

1/2 cup of Brown Sugar, packed

1/2 tsp of Pure Vanilla Extract

1 & 1/8 cups of Flour

1/2 tsp of Baking Soda

1/2 tsp of Salt

3/4 cup of Semi-Sweet Chocolate Chips

Here’s what you do:

Preheat oven to 375 degrees F. Line a heart-shaped pan or 9″ inch round pan with parchment paper for easy removal.

Cookie PrepIn a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Add vanilla and mix well. In another bowl, mix together flour, baking soda, and salt. Gradually mix dry ingredients into wet ingredients. Stir in chocolate chips until combined. Cookie Prep2Spread cookie dough into the prepared baking pan. Bake for 12 to 15 minutes or just until lightly golden on top. It’s perfect for sharing!

Thanks for reading and don’t forget to share your thoughts in the comment section below. Enjoy!

For more sweet recipes, try Red Velvet Cupcakes, Chocolate Cream Cheese Cookie Bars, or Blueberry Cream Cheese Squares!

 

Chicken Picatta

Chicken Piccata

Capers, capers, capers, lemon, and chicken.  Love this combination. Love every last lemony bite. Chicken Piccata. Thin chicken breasts covered in a lemony sauce with capers. It’s one of my favorite chicken dishes that I would always search for on the menu, until I finally made it at home. It’s a very simple recipe that pack so much flavor. It’s great over pasta, or with a side of greens, or just as is.

Looking for a new, but simple weeknight dinner recipe. Chicken piccata needs just a few ingredients, 30 minutes, and a little love. Try it!

 

Chicken Piccata

Yield: Serves 4

Ingredients:

3 to 4 skinless and boneless chicken breasts

1/2 cup of flour

5 tbsp of butter

4 tbsp of extra virgin olive oil

1/3 cup of freshly squeezed lemon juice

1/2 cup of chicken stock

1/4 cup of brined capers, rinsed

1/4 cup of fresh parsley, chopped

Salt and Pepper

Here’s what you do:Chicken piccata prepare

Rinse chicken breasts under cold water and pat dry with a paper towel. Butterfly each chicken breast by slicing in the middle of the chicken horizontally, resulting in a thinner chicken. Then cut each butterflied piece in half. Season chicken with a pinch of salt and a pinch of pepper. Put 1/2 a cup of flour in a shallow pan or platter. Season flour with a pinch of salt and pepper and whisk together. Next, lightly dust each chicken piece in flour, shaking off any excess flour.

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium high heat until butter melts and starts to sizzle. Add half of the chicken pieces and cook for 3 to 5 minutes on each side. To avoid overcrowding the pan and slowing down the cooking process, cook chicken in 2 small batches. Once cooked, transfer chicken to a platter. Add 2 more tablespoons of butter and drizzle in 2 more tablespoons of olive oil. Add the rest of the chicken pieces and cook for 3 to 5 minutes on each side as well. Once cooked, transfer chicken to the platter.

Now to create the lemony sauce. Turn the heat down to low. Add lemon juice, chicken stock, and capers. Turn heat back on medium high heat. Stir sauce while scrapping the brown bits from the bottom and sides of the pan. Bring the sauce to a slight boil, then remove from heat. Give the sauce a little taste, add salt and pepper if needed to your taste. Melt in the last tablespoon of butter and whisk  to blend. Pour hot sauce over cooked chicken. Garnish with parsley and it’s ready for a knife and a fork.  It’s great with pasta, rice, or a side of greens. 

And don’t forget to share your thoughts in the comment section below. Enjoy!

This entry was posted in Dinner.

RECIPE UPDATE: Red Velvet Cupcakes with Cream Cheese Frosting

Hi Friends! I have updated the Red Velvet Cupcakes recipe that was posted last week. I truly apologize for all who may have been confused about the measurement for the Buttermilk. It is now listed in the ingredient section. And if you have any questions about any of the recipes posted, please connect with me in the comment section below. I am here to help you create. Thank you for stopping by. Happy Baking Friends!

 

Print Recipe
Red Velvet Cupcakes with Cream Cheese Frosting
This recipe can easily be doubled for 24 cupcakes or 2 9-inch round cakes.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Dozen Cupcakes
Ingredients
Cupcake
Cream Cheese Frosting
Prep Time 15 minutes
Cook Time 20 minutes
Servings
Dozen Cupcakes
Ingredients
Cupcake
Cream Cheese Frosting
Instructions
Cupcake
  1. Preheat oven to 350 degrees. Grease or Line paper cups in a 12-tin cupcake pan. In a large bowl, cream butter and sugar until light and fluffy. Mix in egg on high speed until incorporated. In a separate bowl, add cocoa powder, vanilla, and red food coloring to make a thick paste. Mix red paste to the butter-sugar mixture. Blend very well, making sure the red paste is well incorporated with the batter. Now slowly add half of the buttermilk while mixing on a low speed. Then add half of the flour and 1/4 tsp of salt mixing until combined. Be sure to scrape around the bowl to mix in all the flour. Next, add remaining buttermilk while mixing on low, then the rest of the flour. Blend on high speed until batter is smooth. Add baking soda and vinegar. Beat on high for a few minutes. Divide batter equally into a greased or lined cupcake pan. Bake at 350 F for 20 to 25 minutes. When done, let cupcakes rest in the pan for 10 minutes. Let cupcakes cool completely on a rack before frosting.
  2. OPTIONAL: If you want to fill your cupcakes with something extra special, carefully drop an oreo cookie or little cubes of plain cream cheese in each individual tin cup filled with cake batter prior to baking.
Cream Cheese Frosting
  1. In a large bowl, beat butter and powdered sugar until well incorporated. Add cream cheese and vanilla and mix until light and fluffy. *Be sure not to over-beat frosting to avoid a very runny frosting.
Recipe Notes

This recipe is adapted from "Joy The Baker", originally from "The Hummingbird Bakery Cookbook"

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Fast & Easy Shrimp Fried Rice

Shrimp Fried RiceIn my house growing up, once you were old enough to fry an egg and hit the cook button on the rice cooker, you were able to cook dinner for the family. What’d my sister and I prepare? Fried rice. We’d fry spam, an egg, add rice, drizzle in soy sauce, and dinner was ready.  It was easy, fast, and very inexpensive.

Are you always short on time to prepare dinner for your family? Today, I wanted to share a fast and easy one bowl meal that your family will love. My boys love it! Shrimp Fried Rice. And ready in 20 minutes or less. Don’t order delivery, Shrimp Fried Rice will be on the dinner table before the delivery man rings the doorbell. Try it! And take those few extra minutes to breathe and relax when you’re done!

Shrimp Fried Rice

Yield: 4 Servings

Ingredients:

4 to 5 cups of cooked white rice

2 cups of cooked shrimp, peeled (to keep within the budget, use frozen shrimp)

1 large carrot or 1/2 cup of diced carrots

1/2 cup of bean sprouts

1 stalk or 1/4 cup of green onions, chopped

2 cloves of garlic, minced

2 large eggs

1/4 cup of soy sauce

2 tbsp oil

salt and pepper to taste

Here’s what you do:

Shrimp and veggiesWash and chop vegetables. Rinse shrimp under cold water and pat dry with a paper towel. In a large pot or wok, heat oil on med-high heat. Fried Rice step 2Add garlic and cook for a minute. Add carrots and cook for about 2 minutes. Then add shrimp. Next, add eggs and a pinch of salt and pepper. Scramble eggs for about 2 minutes or just until cooked.

Shrimp fried rice step 3Next, add bean sprouts and half or 1/8 cup of the soy sauce. Cook for another minute. Then, mix in cooked rice, other half of soy sauce, and green onions until all is well combined.  Next, give the rice a little taste and sprinkle in more salt and pepper to your taste. Remove from heat, garnish with a little more green onions and a little more bean sprouts and serve hot.

And don’t forget to share your thoughts in the comment section below. Enjoy!

Shrimp Fried Rice1

Blueberry Cream Cheese Pie Squares

Blueberry Cream Cheese Pie

Before there was Strawberry Cream Cheese Pie, there was Blueberry Cream Cheese Pie. Well, for me it was.  I first tasted this sweet pie at my grandma’s house when I was a little girl. I remember one of my aunts brought a pan to share at a family party. It was an instant favorite.  My mom made this pie to share at a family gathering at my other grandma’s house and it was an instant favorite there as well. Whether it was made by the hands of mom, an aunt, friend, or a friend’s mom, it was always a crowd favorite where I grew up.

Blueberry Cream Cheese Pie… macadamia nut shortbread crust under a thick layer of a sweetened cream cheese filling, then topped with a sweet and slightly tart blueberry topping. The perfect combination of flavors!  Make it your favorite too.

Below are two recipes, one that’s quick with quick ingredients for my busy friends and of course, the homemade way.

And don’t forget to share your thoughts on these recipes in the comment section below. Enjoy!

First, the homemade recipe. Scroll down to skip to the quick recipe.

Blueberry Cream Cheese Pie (The Homemade Way)

Yield: 12 – 16 squares

Ingredients:

The Crust:

1/2 cup of butter

1/3 cup of sugar

1 & 1/3 cups of flour

1/4 cup of macadamia nuts, chopped

1/2 tsp of pure vanilla extract

The Filling:

1 8oz pkg. of cream cheese, soften

¾ cup of heavy whipping cream

1 tsp vanilla

½ cup of powdered sugar

The topping:

2 cups of blueberries

¼ cup of sugar

2 tbsp. cornstarch

1 tsp. vanilla

1 cup of water

Plus 3 tbsp. of water to mix with cornstarch

Here’s what you do:

Let’s start with the crust…

Blueberry pie crust

Preheat oven to 350 degrees F. Grease an 8×8 square pan. In a large bowl, cream butter and sugar until light and fluffy. Add vanilla and mix until combined. Mix in flour and macadamia nuts. Mixture should be the texture of soft crumbs. Press the soft crumbs into the bottom of an greased 8 x 8 pan. Bake crust for 10 to 12 minutes or until lightly golden. Set aside to cool.

Now the topping…

Blueberry topping

Put blueberries in a pot. Sprinkle sugar over the blueberries. Add a cup of water. In a small bowl, mix cornstarch with 3 tbsp. of water to make a thick paste. Pour the cornstarch mixture in the pot. Give all a quick stir to blend. Cook on medium heat for 5 to 7 minutes or until the blueberries soften and the sauce thickens into syrup, near the texture of jelly. Give a little stir every 30 seconds to prevent bottom from burning. Once desired thickness is reached, remove from heat and stir in vanilla. Set aside to cool.

Next, the filling…Cream Cheese Filling

Pour ¾ cup of heavy whipping cream in a large bowl or a stand mixer. Mix using a high speed until cream thickens into whipped cream with soft peaks. Transfer whipped cream into a small bowl. Add soften cream cheese into the large bowl along with ½ cup of powdered sugar and vanilla. Beat until smooth. Beat in the whipped cream just until combined.

Let’s assemble the pie.Blueberry Pie

Before assembling the pie, be sure the pie crust and blueberry topping have cooled. Spread the cream cheese filling in the cooled piecrust. Pour the cooled blueberry topping over the cream cheese filling. Place your pie in the refrigerator to set for 30 minutes to an hour or until ready to be served.

 

Or for my busy friends…a quicker recipe, but same great taste.

Blueberry Cream Cheese Pie (The quick way!)

The Quick Ingredients Way

Yield: 12 to 16 squares

Ingredients:

The Crust:

1/2 cup of butter

1/3 cup of sugar

1 & 1/3 cups of flour

1/4 cup of macadamia nuts, chopped

1/2 tsp of pure vanilla extract

The Filling:

1 8oz pkg. of cream cheese, soften

1 8oz tub of cool whip or any tub of whipped cream

¼ cup of powdered sugar

1 tsp. of pure vanilla extract

The Topping:

1 can of your favorite blueberry topping/filling

Here’s what you do:

Blueberry pie crust

 

Preheat oven to 350 degrees F. Grease an 8×8 square pan. In a large bowl, cream butter and sugar until light and fluffy. Add vanilla and mix until combined. Mix in flour and macadamia nuts. Mixture should be the texture of soft crumbs. Press the soft crumbs into the bottom of an greased 8 x 8 pan. Bake crust for 7 to 10 minutes or until lightly golden. Set aside to cool.

In a large bowl, beat cream cheese until smooth for just a couple minutes. Mix in powdered sugar and vanilla. Beat for a minute. Then mix in the Cool Whip just until combined.

Spread your cream cheese filling mixture into the piecrust. Then top with the blueberry filling. Let pie set in the refrigerator anywhere from 30 minutes to an hour or until ready to be served. Enjoy!

 

Blueberry Cream Cheese Pie 2

Lemon Chicken

Lemon ChickenThe Korean Chicken Wings brought me back to my childhood yesterday. I started to reminisce about all my favorite foods as a kid. And all I could think of was Lemon Chicken. Where do I even start with Lemon Chicken? I grew up in a little town called Pahoa in Hawai’i. And there in our little Pahoa Village was my favorite Chinese Restaurant. It was a small mom and pop restaurant. I’d always order the same plate…fried rice, char siu pork, and lemon chicken. A crispy fried chicken covered in a sweet, but tart lemon sauce. It was the perfect combination. I was very sad to have found out they were no longer there during my last visit home.

This morning, I knew what was for dinner, Lemon Chicken. The chicken is coated in a cornstarch-flour mixture, fried until golden and crispy, and coated in a sweet, yet tart lemon sauce.

Need a new chicken recipe? Love lemons? …Then this is for you!

Lemon Chicken

Lemon Chicken

(Yield: 4 servings)

Ingredients:

4 Boneless Chicken Breasts or Boneless Chicken Thighs, cut into 1 1/2 inch pieces

¼ cup of Flour

¼ cup of Cornstarch

Salt and Pepper

1 to 2 cups of vegetable oil for frying

For the Sauce:

¼ cup of Lemon juice

¾ cup of Water

1 tbsp. of Cornstarch

¼ cup of Sugar

½ tbsp. of Honey

½ tsp. of Salt

Pinch of Black Pepper

2 to 3 drops of yellow food coloring (optional)

Here’s what you do:

Heat oil in a pot or pan with medium-high to high heat. Adjust temperature as needed for your stove. Rinse chicken under cold water and pat dry with a paper towel. Cut chicken into 1-½ inch strips or pieces. Season chicken with salt and pepper. In a pan or platter, whisk together flour, cornstarch, ½ teaspoon of salt and a pinch of pepper. Next, dust chicken pieces in the flour mixture. Then, in small batches, fry chicken in hot oil until golden and cooked through. Place cooked chicken on a platter or pan lined with paper towels to absorb any excess oil.

Now for the sauce:

Lemon sauce

Whisk ingredients in a pot until well blended. Place pot on the stove and cook for a few minutes on medium-high heat just until it starts to boil and the sauce thickens into a thick syrup. If you’d like that bright yellow color, add a couple drops of yellow food coloring and mix well. Next, taste and season with more salt if needed.

lemon sauce2

Now let’s combine the chicken and the lemon sauce together.

lemon chicken3In a bowl or straight into the pot, coat chicken pieces with the lemon sauce. Place chicken on a serving platter. Serve any extra lemon sauce on the side for dipping. Garnish with a lemon and it’s ready to be served.

And don’t forget to share your thoughts on this recipe in the comment section below. I’d love to hear from you. Happy Cooking!

 

Korean Chicken Wings

Korean ChickenI love chicken wings! Buffalo chicken wings, barbecue chicken wings, fried chicken wings, grilled chicken wings…but these are my favorite. Korean Chicken wings! It’s one of my childhood favorites. I always had that one aunt who would bring it to every family gathering and I would pile it high on my plate. So I asked my mom for the recipe when I moved away from home. I memorized the ingredients, but not the measurements. My first attempt, instead of calling my mom to ask for measurements, I dumped the ingredients that I remembered in a bowl and adjusted it until I had enough korean sauce to cover enough chicken wings for 20 people. I was only cooking for 2 that night. Then over time, a little bit of that and a little bit of this until it was just as I remembered.  I’ve made it for many friends and extended family. And it’s always been a big hit. It’s fried until golden and crispy, then bathed in a sweet soy sauce mixture with ginger and sugar.

It’s great as an appetizer, main dish, or snack. AND it’s perfect for potluck parties or this Sunday at your Superbowl Party!! Try it friends!

Korean Chicken Wings

Serves 4

Ingredients:

3 to 4 lbs of Chicken Wings/drumettes

1/3 cup of Soy Sauce

1/3 cup of Brown Sugar

3 tsp of Ginger, freshly grated or 2 tsp of powdered ginger

1 clove of Garlic, smashed and peeled

1/8 cup of Mirin (sherry or rice wine vinegar will work as well)

1 tbsp Sesame Oil

1 tbsp Sesame Seeds

2 tbsps Green Onions, chopped

1/2 cup of Cornstarch

Couple pinches of Salt and Pepper

Oil for deep frying chicken (1 or more cups depending on your pot or deep fryer)

Here’s what you do:

For the sauce:

Korean Sauce
In a bowl, whisk together the soy sauce, brown sugar, mirin, garlic, ginger, sesame oil, sesame seeds, and green onions. Then add a pinch of salt and pepper. Set aside.

For the Chicken:

Korean Chicken Process
Heat oil in a pot or deep fryer using med high heat or adjust temperature of your stove or fryer as needed. Rinse chicken wings with cold water and pat dry using a paper towel. Season chicken with a pinch of salt and pepper. Next, sprinkle cornstarch on a platter. Lightly dust each wing in cornstarch. Now, time to fry those wings. Fry wings in hot oil until golden brown and cooked through. Cook chicken in small batches to avoid overcrowding pot or fryer, which usually slows down the cooking process. Place cooked chicken wings on a pan or plate lined with paper towels to absorb excess oil.

Now to give the wings a bath…
Give the sauce a stir. Dip each chicken in the sauce and place on your serving platter and serve warm or at room temperature.

Korean Chicken2

Don’t forget to share your thoughts in the comment section below. I’d love to hear from you.