Gochujang Fried Chicken Bites


Gochujang Fried Chicken
Print Recipe
Servings
3 people
Servings
3 people
Gochujang Fried Chicken
Print Recipe
Servings
3 people
Servings
3 people
Ingredients
Marinade
  • 4 cloves garlic minced
  • 1 cup soy sauce
  • 4 tablespoons honey
  • 2 teaspoons rice vinegar
  • 1/2 cup sesame oil
  • 2 tablespoons Gochujang
Batter
  • 1/2 cup flour
  • 1/2 cup water
  • 2 tsp corn starch
Other Ingredients
  • 4 chicken breasts
  • 2-3 cups frying oil vegetable or grape seed oils are fine
Servings: people
Instructions
  1. In a large bowl, add the ingredients for the marinade and whisk them together.
  2. Next, whisk together the ingredients for the batter.
  3. Then, cut the chicken into small cubes. Salt the pieces, just a little, and put them in a bowl.
  4. Place the oil in a large pot or wok and heat it up. To know when your oil is hot enough, take one piece of fried chicken that is battered and add it to the oil. If it doesn't bubble up and fry, then wait a few more minutes for the oil to heat up.
  5. When the oil is hot, batter the friend chicken pieces and add them to the oil. Cook the pieces for about 5-7 minutes. Use a slotted spoon to move the pieces around the oil. You will know that the chicken is done when it is white.
  6. Finally, toss the pieces in the marinade and put them on a plate to serve.
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Sweet Dumpling and Butternut Squash Soup

In celebration of all things fall, I decided to make my squash soup. Soups are one of my favorite foods to eat  this time of year. They are easy to make and you can let them cook for a while. Whenever I have no obligations for the day, I will take a couple of hours to make a soup. I love having the aromas from the spices fill my apartment.

soup1

A little less than a year ago, I made the first version of this soup. I was very proud of it but I forgot to write down the recipe. I’ve made it about five times since then and each time the soup took on a new flavor. Sometimes it was too sweet or there was way too much cinnamon. One time, I made a vegetable broth into the soup, put way too much salt in the broth and the soup turned out very salty and almost inedible. When I made the new version of this soup, I decided that I would take my time, record every part of the recipes and take lots of pictures in case I forgot a step.

 

soup3

One of my favorite ingredients in this recipe are the shallots. When I saw them in the grocery store, I was kind of skeptical about buying them. I wasn’t too sure about the flavor, especially since I used red onions in the previous versions. Adding the shallots to the recipe really added to the natural sweet flavors of the squash. Also, roasting the squash before hand made a huge difference in flavor.

 

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In my opinion, this has to be the best version of my soup. It is not too sweet and is very aromatic. I think that it shows how much I have improved as a chef, and how much more I need to learn.

soup5

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Sweet Dumpling and Butternut Squash Soup
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Sweet Dumpling and Butternut Squash Soup
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Ingredients
  • 2 large halves butternut squash You can also use one butternut squash
  • 1 small sweet dumpling squash
  • 5 tablespoons olive oil
  • 1 cup water
  • 1 can coconut milk
  • 3 shallots sliced
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 1/2 teaspoons cinnamon
  • 1/2 teaspoons nutmeg
  • 4 cloves garlic minced
Servings:
Instructions
  1. Preheat your convection oven at 180 degrees Celsius, or 350 degrees Fahrenheit.
  2. Cut the sweet dumpling squash and butternut squash in half. Put them on a sheet pan and drizzle them with three tablespoons of olive oil.
  3. Place the pan in the oven and roast the squash for fifty minutes. Once done, remove the pan from the oven and allow it to cool for twenty minutes.
  4. When the squash is cool enough to handle, scrape out the seeds and the stringy parts and place them to the side. Next, remove the rest of the squash from the peel and place them in a bowl.
  5. On medium-low heat, warm a medium sized pot and add the remaining olive oil, shallots and garlic. Allow the garlic and shallots to cook for three minutes, consistently stirring them.
  6. Then, add the water, coconut milk, squash and spices to the pot. Turn the heat down to low and allow it to cook for fifteen minutes.
  7. The soup will be very hot, so allow it to cool for three minutes before blending. Lastly, place the soup in a blender and blend it for one minute.
Recipe Notes
  • If you roast the squash ina regular oven at 200 degrees Celcius, or 400 degrees Fahrenheit, it could take only twenty-five to thirty minutes instead of fifty.
  • If you cannot find a sweet dumpling squash, you can use a regular sugar pumpkin. I have used both and they work fine.
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Simple Teriyaki Chicken with Red Cabbage and Broccoli

Since I’ve settled into my apartment, I’ve wanted to experiment with some new recipes. There is something about being in a new kitchen that makes me want to grab a notebook and write down ideas for recipes. I’ve wanted to perfect some old recipes as well. I found in one of my notebooks a recipe for teriyaki chicken that I made three months ago. The last time I made it a friend spent the night at my old apartment. So, as soon as I saw it a flood of memories washed over me. That has to be my favorite part about cooking; stumbling upon old recipes.

teriyakichickenpic3

Also, I’ve been wanting to experiment with new sauces. Originally when I made the teriyaki sauce, I didn’t use cornstarch or any thickening agent. I liked that sauce but it was more of a marinade. I will definitely use it in the future, but it wasn’t what I wanted for dinner. I wanted that thick, sweet sauce that you get at an Asian restaurant in the mall, of course, with less sugar. I decided that the best thing for me to do was to combine the marinade with a thickening agent. I went with cornstarch and the fat from the chicken to give the vegetables a little extra flavor. Plus, I don’t like to waste food. I always try to reuse ingredients and throw only what I need to away.

vegetables

I found this recipe at just the right time. I needed a chicken recipe that was simple and would challenge me to cook in a different way. It had to last for more than a day and would actually taste good the next day. I hate it when leftovers don’t taste good. It is the worst. I was able to take my old recipe, update it and make enough food to last for three days.

teriyakichickenpic1

teriyaki-chickencollage

 

Simple Teriyaki Chicken with Red Cabbage and Broccoli
Print Recipe
Servings
6 people
Servings
6 people
Simple Teriyaki Chicken with Red Cabbage and Broccoli
Print Recipe
Servings
6 people
Servings
6 people
Ingredients
  • 6 chicken breasts cut into half inch slices
  • 1/2 head red cabbage shredded
  • 2 heads broccoli cut into small pieces
  • 4 garlic cloves minced
  • 1 inch slice ginger minced
  • 4 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 4 tablespoons water
  • 4 tablespoons honey
  • 2 tablespoons cornstarch
  • 2 cups cooked rice optional
Servings: people
Instructions
  1. For the marinade: In a large mixing bowl whisk together the soy sauce, rice vinegar, water, honey, garlic and ginger. Then, add one tablespoon of the cornstarch. Whisk the ingredients together one more time. The marinade should look cloudy.
  2. Add the chicken to the marinade and let it sit for at least five minutes.
  3. Once the chicken is done marinating, place it in an oven safe dish and let it bake for an hour at 170 degrees Celsius. *
  4. When the chicken is thoroughly cooked, place the chicken in a bowl and leave the juices from the chicken in the dish.
  5. Next, strain the juices from the chicken into a bowl. This will be made into a sauce.
  6. In a frying pan, on medium heat pour the juice from the chicken in the pan. Add in the other tablespoon of corn starch and quickly whisk it around. When it’s done, the sauce should bubble up and not look lumpy.
  7. Place the vegetables in the pan with the sauce and toss them around for two minutes. You’ll know when it’s done when the cabbage should be a light purple color and the broccoli should be greener.
  8. Once the vegetables are done, remove them from the heat. When plating the dish add a little extra sauce from the pan on top of the chicken.
Recipe Notes

I cooked the chicken in a convection oven. If you cook it in a regular oven, it may cook in a shorter period of time.

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