I am a true lover of Chinese food. However, I am not a big fan of takeout. I used to love going to dinner at the local Chinese buffet, but since making my own homemade takeout at home, I much prefer that over the high priced and fat laden foods I eat when I go out to eat.
I recently started making General Tso’s Chicken to compliment our Chinese mealtime. My son loves this chicken and will break the bank to pick some up anytime we are at the grocery store. To satisfy his palette, I decided to try my hand at making it homemade. I have to say that it is definitely a 100% spot on recipe.
- 1bag of frozen popcorn chicken
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- ¼ cup low sodium soy sauce
- ¼ cup low sodium chicken broth
- 1 tbsp hoisin sauce
- 1 tsp corn startch
- ¼ cup of cold water
- 1 tbsp rice wine vinegar
- 1 tsp sesame oil
- 1 tsp honey
- 2 tbsp tomato paste
- scallions, sliced
- 2 tbsp white sesame seeds
- 1 tbsp dried thai chilies
- Preheat oven to 375
- On a cookie sheet, spread popcorn chicken chunks into a single layer and place in the oven until the chicken is cooked through. Once the chicken is done cooking, turn the oven off and leave chicken inside to keep it warm.
- In a medium saucepan, combine garlic, ginger and sesame oil, and saute for 2 minutes
- Add soy sauce, broth, vinegar, honey, tomato paste and hoisin sauce. Simmer mixture on medium heat for 4-5 minutes
- Dissolve 1 tsp of cornstarch in ¼ cup of cold water.
- Add cornstarch to sauce mixture, stirring.
- Continue to simmer sauce for another 3-4 minutes, until it begins to thicken
- Toss cooked chicken with sauce, coating thoroughly. Serve chicken with 1 tbsp sesame seeds and scallions.
This is one of the best Chinese meals — hands down — that I have ever made in my life.
So what yummy meals have you been making lately?
We recently visited a new Chinese restaurant in our little town and we were floored by the different varieties of chicken dishes that they offered. In our home town, the Chinese restaurant only offered a couple of choices, but at this one they had honey chicken, Chinese chicken, Sweet and Sour Chicken, Terriyaki Chicken, and my husband’s new favorite — Coconut Chicken.
My husband really loved it so much that I decided to see if I could recreate it at home. It really wasn’t that hard at all. In fact -I made it just like my sweet and sour chicken, but used coconut milk instead of sweet and sour sauce and it was super delicious!
- 2-3 boneless, skinless chicken breasts, cut into 1-2 inch pieces
- salt and pepper, to taste
- 1 cup cornstarch
- 2 eggs, beaten
- ¼ cup vegetable oil
- 1 pint of coconut milk from the refrigerator section
- ¾ cup sugar
- 1 tsp cider vinegar
- Heat the vegetable oil in a skillet over medium high heat and also preheat your oven to 325˚. While the oil in your pa is heating, season the chicken with salt and pepper.
- Dip the chicken in the egg mixture, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through (just about 1-2 minutes per side. Be sure not to overcrowd your chicken in the pan or it will steam instead of fry.
- Remove chicken from pan and place on paper towel-lined plate so that it can drain and then place in a single layer in a baking dish.
- In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately with your favorite Chinese rice.
We love creating our own Chinese meal here and have made things like Teriyaki Noodles, Terriyaki Chicken, Sweet Biscuits, Chinese potatoes, Cream Cheese Won Tons and Crockpot Beef and Broccoli. Why go out for Chinese when you can recreate your own meal at home?
What is your favorite Chinese dish?
Tonight, I made a few new dishes for our Chinese meal. Homemade sweet-n-sour sauce, coconut chicken, and this delicious, “tastes just like takeout” Crockpot Beef and Broccoli.
I will tell you that when you go to the store to look for Beef Consumme, go directly to the Campbell’s soup aisle. I walked aisle after aisle before Googling it on my phone and finding it. I will save you the trouble and just tell you where to get it!
My daughter would not keep her fork out of the crockpot. I kept telling her to wait for supper but she said she was starving.
Next time, I am going to add slivered carrots and red pepper strips to it I think.
- 1 pound boneless beef chuck roast, sliced into thin strips
- 1 cup beef consumme
- ½ cup soy sauce
- ⅓ cup brown sugar
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- ****Put the following ingredients in after the first cook time of 6-8 hours***
- 2 tablespoons cornstarch
- 2 tablespoons sauce from the crock pot after being cooked
- Fresh broccoli florets (as many as desired)
- Hot cooked rice
- Slice beef in thin slices (doing this from a half frozen roast and then place beef in a crock pot.
- In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.
- At the end of your cook time, stir cornstarch and sauce in a cup until combined and then pour in the crockpot with the beef and sauce.
- Mix it together until smooth.
- Add broccoli to the crock pot. Stir to combine. (also add any other veggies at this time as well)
- Cover and cook an additional 30 minutes on high.
- Serve over hot cooked rice.
This post is participating in these hops: Tempt My Tummy Tuesdays
Tuesdays at the Table
Slightly Indulgent Tuesday
Hearth and Soul Hop
Tasty Tuesday Link Party
This Week’s Cravings
Totally Tasty Tuesday
Try a New Recipe Tuesday
Kids in the Kitchen
I have several posts set up to do in regards to Chinese food. We used to eat out a lot at our local Chinese house, but it can get really expensive, so I set out to recreate our favorites from there so that I can make them at home!
One of those happens to be these delicious little chicken wings! They are called “House Wings” at our Chinese restaurant and it took me FOREVER to figure out how to get them to taste just like the ones we eat there. These are really close and I love the crispiness of the skin.
Here is the recipe! Hope you enjoy!
Chinese House Chicken Wings
1 package of chicken wings–wings removed
2 tablespoons of soy sauce
3 tablespoons of honey
oil for frying
salt and pepper for seasoning
- Season chicken wings with salt and pepper.
- Preheat oven to 400 degrees.
- Fry them in a pan, skin side down until skin is crispy. (Chicken does not have to be all the way done. It will finish cooking in the oven)
- Remove wings from skillet and place on a broiler pan, skin side up.
- Mix together the soy sauce and honey. Taste. If you want it sweeter add more honey.
- Brush mixture on wings and place in the oven.
- Remove every few minutes and brush with more of the honey and soy sauce mixture.
- For the last few minutes of baking, turn broiler on and caramelize the honey mixture without burning the wings.
- Remove from oven and allow them to rest for just a few minutes before digging in!
Serve with Sweet and Sour Sauce.
The other night when I got ready to make supper, I realized that Iwas short on the ingredients that I wanted to use, so I had to come upwith another meal to prepare. So I went to my favorite site, Hillbilly Housewife. Have I told you how much I LOVE this site? Her recipes are just delicious and they are VERY inexpensive to make.
Ilooked through her recipe database and I came upon one that just mademy mouth water. I checked the cabinets and YEP I had everything Ineeded to make a delicious stir fry…wait til you see:
This post is linked to Tempt My Tummy Tuesday.