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When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Posts Tagged ‘Fried’

21

Jan

2012

Honey Nut Sticks

This is my own sweet version of the Chinese deep fried bread stick as a delicious dessert.

honey-nut-sticks

1 package refrigerated buttermilk biscuits (10 per package)
½ cup pure clover honey
½ cup dry roasted lightly salted peanuts
2 cups canola or vegetable oil for deep-frying

Preparation:
Pour honey on a large plate and set aside. Use a food processor to ground the peanuts into a powder. Place the powdered peanuts onto another large plate and set aside. Set a large serving plate nearby.

To Cook:
Heat oil in a wok or a deep fryer over medium heat for 5 minutes or longer. Open the package of biscuits and separate them. Cut each biscuit in half. Use both palms of your hands to roll each biscuit into a 4 inch long and ¼ inch round rope and set aside. (Note: the ropes will naturally shrink a little).

When the oil is medium in temperature (not burning hot), use hands to pick up each rope and stretch it back to 4 inches in length and drop into the hot oil. Deep-fry 5 at the time for approximately 1 to 2 minutes. Sticks will turn a light golden brown and also expended resemble the size of a hot dog. If the oil becomes too hot, the biscuits will brown immediately and remain uncooked inside.

Using a pair chopsticks or tongs, remove the fried sticks and roll onto the honey plate. Coat each stick with honey. Next, roll and cover the honeyed sticks with the powdered peanuts. Place on the large serving plate. Repeat the above steps with the remaining sticks. Serve warm or at room temperature.

Makes 20 honey nut sticks
Preparation time: 10 minutes
Frying time: 4 to 8  minutes


24

Oct

2008

Lemon Sesame Chicken

Who doesn’t love lemon or sesame chicken? We combined the two for a tasty dish. Not intended to have a ton of sauce all over the chicken but rather a lightly coated sweet and sour lemon sauce with sesame seeds.

1 pound boneless and skinless chicken breasts
3 cups canola or vegetable oil for deep-frying
2 tablespoons sesame seed

Batter:
1/3 cup flour
1/4 cup cornstarch
1/2 cup water
1 teaspoon salt

Sauce:
½ cup water
4 tablespoons fresh lemon juice (about ½ large size lemon)
4 tablespoons sugar
1 tablespoon cornstarch
1 teaspoon soy sauce (Kikkoman brand)

Preparation:
Cut chicken breasts into1 inch cubes. In a bowl, mix the batter ingredients together until smooth. Add chicken cubes to batter, coating each piece well and set aside. In a small bowl, mix the sauce ingredients together until the sugar dissolves.

To Cook:
Preheat oven to 400 degrees. Heat 3 cups oil in a wok or a deep fryer. When the oil is hot, drop one piece of chicken at a time into wok. Deep-fry approx. 1/3 of chicken cubes at one time until light brown. Transfer to cookie sheet and keep hot in oven.  After frying all the chicken pieces, keep them hot in the oven for up to 15 minutes or until crisp.

Use a wok or a medium size pot over medium heat. Add the sauce, cook and constantly stir until the sauce has thickened and becomes clear. Remove the crisp chicken cubes from oven and add to sauce. Quickly stir and sprinkle 2 tablespoons of sesame seeds over chicken. Mix well. Serve hot.

Makes 4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes

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