Tag: chicken

Main Dish

Korean Fried Chicken Wings

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The best Korean fried chicken wings! My family are fans of fried chicken. We love using this chicken mix because it is delicious. The fried chicken turns out perfect every time. So crispy and crunchy! 

You can purchase this chicken mix at the Asian grocery store, Amazon, and on the Weee! app. Use my Weee! link to get $20 off your first order here!

Ingredients:

  • 4 lbs chicken wings
  • 1 ½ bag CJ Beksul Korean Fried Chicken Mix
  • 2 tsp Salt

Chicken Mix:

  • 4 cups chicken mix
  • 2 cups water

This recipe is really simple and easy. First, heat the oil. I’m using an air fryer at 350 degrees. Next, mix the chicken mix with water. The batter should have a nice flowing consistency.

Then season the chicken with salt. Keep in mind that the chicken mix already has some seasoning in it so you don’t need a lot of seasoning for the chicken.

In a tight container or big Ziploc bag, pour in some chicken mix.

Dip the wings into the batter then in the mix. Keep the wing in the mix.

Once the container is full, close the container lid and shake it vigorously. Now it’s ready to be fried. 

Note: you’ll want to keep adding more chicken mix into the container as you toss more chicken into it.

Deep fry for about 10 minutes or until 165 degrees F. Repeat until all chicken wings are cooked. 

Enjoy these Korean fried chicken wings!

Print Recipe

Korean Fried Chicken Wings

Prep Time15 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Asian
Keyword: chicken, korean
Servings: 10

Ingredients

  • 4 lbs Chicken wings
  • 1 1/2 bag CJ Beksul Korean Fried Chicken Mix
  • 2 tsp Salt
  • 2 cups water
  • Oil (for frying)

Instructions

  • First, heat the oil. I'm using an air fryer at 350 degrees.
  • Next, mix the chicken mix with water. Then season the chicken with salt. In a tight container or big Ziploc bag, pour in some chicken mix.
  • Dip the wings into the batter then in the mix. Keep the wing in the mix. Once the container is full, close the container lid and shake it vigorously. Now it's ready to be fried.
  • Note: you'll want to keep adding more chicken mix into the container as you toss more chicken into it.
  • Deep fry for about 10 minutes or until 165 degrees F. Repeat until all chicken wings are cooked.
  • Enjoy!

Notes

The chicken mix already has some seasoning in it so you don’t need a lot of seasoning for the chicken.
Main Dish

Stuffed Chicken Wings

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stuffed chicken wings
Print Recipe

Stuffed Chicken Wings

Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Servings: 8

Ingredients

  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 Stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black pepper

Instructions

  • First, debone the chicken wings. Be careful not to cut the skin and yourself.
  • Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller. Shred the cabbage.
  • In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.
  • Preheat the oven to 350 Degrees. Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.
  • Bake until golden brown, flipping every 15-20 minutes. Enjoy!

Stuffed chicken wings are delicious, but it is hard work. By hard work I mean the labor part of deboning the wings. It takes a lot of patience and skill to debone it perfectly. My first time deboning the wings were really bad. I didn’t have the patience at all so it had holes in every wings that I deboned. Throughout the years I have become better at deboning them. It is hard work, but worth it. Super yummy!

Ingredients:
  • 15-20 Chicken Wings
  • 4 Bundles of Bean Thread Noodles
  • 2 Carrots, shredded
  • 1/2 Cabbage, shredded
  • 2 stalk Green Onions, cut
  • 1 tsp Garlic Powder
  • 1/2 cup Oyster Sauce
  • 2 tbsp Hoisin Sauce
  • Salt
  • Black Pepper
Directions:

First, debone the chicken wings. Be careful not to cut the skin and yourself.

debone chicken wingsdebone chicken wings debone chicken wings debone chicken wings debone chicken wings debone chicken wings

Soak the bean thread noodles in warm water until soft. Drain the noodles and cut them about 4 inches with a scissor. Peel the carrots and shred them. Then cut them smaller. Shred the cabbage. In a medium bowl mix the noodles, carrots, sauces, salt, and black pepper.

asian stuffing

Preheat the oven to 350 Degrees.

Line a baking sheet with foil and spray with pam. Rub some salt onto the wings. Stuff the wings until they are full. You can use tooth picks to close the opening if you want to. Put the stuffed wings on the baking sheet.

stuffed chicken wings

Bake until golden brown, flipping every 15-20 minutes.

stuffed chicken wings

stuffed chicken wings

stuffed chicken wings

Enjoy!

Appetizers

Chicken Larb (Laab or Laaj) Salad

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chicken larb (laab or laaj)
Print Recipe

Chicken Larb (Laab or Laaj) Salad

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Cuisine: Asian
Servings: 10

Ingredients

  • 1 Chicken breast
  • 4 Chicken thighs
  • 1 tbsp Laab-Namtok Seasoning Mix
  • 1 tbsp Rice
  • 1 Lime
  • 1/2 Shallot
  • 2 Stalk Green Onions
  • 1/2 cup Cilantro, Minced
  • Fresh Mint leaves
  • Fresh Basil leaves
  • 1 Cucumber
  • Lettuce
  • 1/8 cup Fish Sauce
  • Salt, to taste
  • Black pepper, to taste
  • Thai Chili peppers Optional

Instructions

  • In a pot, boil the chicken until cook.
  • Toasted Rice Powder: Put 1 tbsp of rice in a small pan. Stir for about 10 minutes until it turns brown. Using a mortar and pestle, pound the rice until it's a coarse powder. You can also use a food processor.
  • Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.
  • Peel and cut the cucumbers. Rinse and drain the lettuce.
  • When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.
  • Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers (optional).
  • Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.
  • Enjoy!

Chicken Larb (Laab or Laaj) salad is one of our favorite Asian dish. This dish is a very common dish throughout Thailand and Laos. Larb, Laab, or Laaj means salad. It can be eaten as the main dish or appetizer. There are variation types of larb: chicken, beef, duck, pork, and salmon.

One of the key ingredient is the toasted rice (khao kua). It gives a roasted fragrance and crunchy bite. You can purchase it at an Asian store or make it yourself. I’ll be showing you how below in the steps.

Ingredients:
  • 1 Chicken breast
  • 4 Chicken thighs
  • 1 tbsp Laab-Namtok Seasoning Mix
  • 1 tbsp Rice
  • 1 Lime
  • 1/2 Shallot
  • 2 Stalk Green Onions
  • 1/2 cup Cilantro, Minced
  • Fresh Mint leaves
  • Fresh Basil leaves
  • 1 Cucumber
  • Lettuce
  • 1/8 cup Fish sauce
  • Salt, to taste
  • Black pepper, to taste
  • Thai chili peppers (optional)
Directions:

In a pot, boil the chicken until cook.

Toasted Rice Powder

Put 1 tbsp of rice in a small pan. Stir until it turns brown. It’ll take about 10 minutes.

toasted ricetoasted rice

Using a mortar and pestle, pound the rice until it’s a coarse powder. You can also use a food processor.

toasted ricetoasted rice

Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.

laab ingredients

Peel and cut the cucumbers. Rinse and drain the lettuce.

cucumberslettuce

When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.

shredded chicken

Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers. If you don’t want it spicy, you can skip this step. I’m not adding in any since my kids can’t eat spicy yet.

Chicken Larb (Laab or Laaj) Salad

Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.

Chicken Larb (Laab or Laaj) Salad

You can find the laab seasoning at any Asian grocery store. If you don’t live by any Asian store like myself, you can order it on Amazon.

You can find mortar and pestle at any Asian market too or buy it on Amazon. Below are the smaller sizes.


Enjoy!

Main Dish

Fried Rice

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Print Recipe

Fried Rice

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: Asian
Servings: 4

Ingredients

  • 1 tbsp Canola oil
  • 5 Eggs
  • 2 tbsp Sesame oil
  • 1 tbsp Minced garlic
  • 1/2 Chicken breast
  • 1 bag Shrimp
  • 1/2 bag Frozen Mixed Vegetables
  • 2 cups Rice
  • Salt
  • 2 tbsp Stirfry Sauce

Instructions

  • Prep: Thaw the shrimp and frozen vegetables. When the shrimp is thaw rinse, drain, take off the tail. Place paper towel in a bowl and put the shrimp in. This help soak up the water from the shrimp.
  • Diced the chicken breast and minced the garlic.
  • Cook: In a skillet, scramble the eggs then put it aside.
  • Add 1 tbsp sesame oil and saute the garlic until brown then add the chicken breast.
  • When the chicken breast is cook, add the shrimp.
  • Add 1 tbsp sesame oil and cooked rice. Then stir.
  • Add the vegetables, eggs, and stirfry sauce. Add salt to taste.
  • Enjoy!

Homemade fried rice is the best! In the past when I went to Chinese buffets, I would get some fried rice. Sometimes the rice is hard or it taste kind of bland. So I told myself not to get it anymore. When I want some, I will just make some myself.

I’ve grown up eating fried rice all the time. My 2 year old daughter loves fried rice. It’s one of the food that she’ll eat including her veggies. It’s so easy to make, but I’ve never even thought about writing a recipe. Usually I just eyeball everything and adjust it to my taste. I came up with this recipe just for my blog post.

Instructions

Thaw the shrimp and frozen vegetables. Then minced the garlic and diced up the chicken breast.

When the shrimp is thaw rinse, drain, take off the tail. Place paper towel in a bowl and put the shrimp in. This help soak up the water from the shrimp.

In a skillet, scramble the eggs then set it aside.I like to scramble my eggs first. You can cook your eggs after cooking the chicken too. It’s totally up to you.

Add 1 tbsp sesame oil and saute the garlic until brown.

Then add the chicken breast.

When it’s cook, add the shrimp.

Add 1 tbsp sesame oil then pour in the the cooked rice.

Add the vegetables, eggs, and stirfry sauce. Add salt to taste. You can find my stirfry sauce recipe here.

You’re done. Enjoy!