Japanese Wok Fried Chicken Recipes

1. Cut chicken into bite-sized pieces. Combine MARINADE ingredients and then add chicken. Mix well by hand and let stand for 30 minutes. 2. Add egg white and mix well by hand. Add cornstarch and mix again. 3. Heat oil in a wok or heavy skillet to medium... - 39.6323

Thaw fish and scallops, if frozen. Prepare the sauces; set aside. Cut broccoli into bite-size pieces. Cut beans into 2-inch lengths. Slice sweet potato 1/2 inch thick. Cut onion into slices and separate into rings. Halve large mushrooms and scallops. Cut fish... - 41.6652

GETTING READY 1) Omit salt and prepare noodles as per package directions. 2) Drain, when done and keep aside warm. MAKING 3) In a large nonstick skillet or wok, over medium heat, heat oil and sauté mushrooms, bell pepper, dried peppers and garlic for 3... - 43.7178

GETTING READY 1) In a small bowl, place about 5 shiitake mushrooms and add hot water to just about cover them. Set aside and allow them to soften for at least 15 minutes. 2) In the meantime, wash the chicken and dry it. Take out any excess fat and tendons and... - 45.7855

Thaw fish and scallops, if frozen. Prepare the sauces; set aside. Cut broccoli into bite-size pieces. Cut green beans into 2-inch lengths. Cut sweet potato into 1/2-inch slices. Cut onion into slices and separate into rings. Halve any large mushrooms or... - 43.3584

Prepare Tempura Sauce; set aside. If serving shrimp, butterfly shrimp. Pat seafood dry with paper towels; set aside. In a medium bowl, combine flour, salt and baking powder. Gradually stir in water; batter will be lumpy. In a wok, deep-fat fryer or heavy... - 42.13

Cut beef or pork across the grain into 1/8- to 1/4-inch-thick slices. Skin and bone chicken; cut meat across the grain into 1/8- to 1/4-inch-thick slices. Wrap beef and chicken separately and refrigerate. Scrub or peel carrots and thinly slice... - 41.9176

Cut chicken into 12 pieces, quartering breast and halving thighs crosswise. Combine soy sauce, sake, ginger and garlic in shallow baking dish. Add chicken, turning to coat all sides. Let chicken marinate at room temperature for 30 minutes, turning... - 39.5225

In a medium-size bowl, combine chicken, hoisin sauce, wine, soy sauce and gingerroot. Marinate at least 30 minutes or overnight. Prepare Sesame Seed Batter. In a wok or shallow heavy saucepan, heat oil to 360F (180C) or until a 1-inch cube of bread turns... - 40.4152

GETTING READY 1. Make an incision on squid’s body sac on one side and open flat. Score small crisscross patterns on the inner portion of squid and then cut squid into 1 inch squares in terms with score lines. 2. Add scored squid to ginger juice, 1 tbsp... - 46.5663

Prepare Shrimp & Pork Filling and Golden Egg Wrappers. To form rissoles, place 1 wrapper on a flat surface. On upper third section of each wrapper, spoon 2 to 3 tablespoons of filling; form filling in an elongated shape. Fold sides of wrapper over ends of... - 42.3553

Prepare Apricot Sauce and Curried Lamb Filling. Place 1 generous teaspoon of filling in center of each skin. Fold skins in half, forming crescents. Seal edges with beaten egg, pressing sealed edges tightly to prevent opening during frying. Cover formed... - 38.7155

Prepare Miniature Fried Pastry Baskets, Toppings and Spicy Pork with Bamboo Shoots. To serve, fill each pastry basket 3/4 full with warm meat filling. Add a small amount of each topping in order listed. Miniature Fried Pastry Baskets: In a wok or deep pot,... - 40.4765

To make filling, heat a wok or small skillet over medium heat. Add oil. When oil is hot, stir-fry green onions and garlic 10 seconds. Add pork; cook 30 seconds. In a small bowl, mix oyster sauce, soy sauce, chicken stock, cornstarch, sesame seed oil, black... - 41.8689

1. Put the duck in a shallow bowl with a tablespoon of soy sauce, the mirin, half the brown sugar and one-third of the ginger. Stir to coat and set aside to marinate at room temperature. 2. Heat 2-3 tablespoons groundnut oil in a large heavy pan over a... - 38.423