Recipes- healthy, unhealthy, fast, slow...

[measley]

Howdy!

I was looking through my recipe book and realized I need some new recipes! I know I could just go to foodnetwork.com to look for some but I believe it's more fun when you can get real testimony from people whose opinions you trust.

I did a search to see if there was a recipe thread already and I did find a couple but those ones were asking for holiday recipes or healthy recipes...

So here's a thread for any and all recipes- just post your favorite (or favorites) no matter whether they are healthy, unhealthy, quickly made, or take all day.

Thanks guys!!

McKenna

 

[measley]

Oh, and here's one of my favorites:

It's a Romanian dish that's a perfect spread/snack in the summer.

Salata de Vinete (eggplant salad)

serves 4, prep 30 min, cook 60 min

-2 med eggplants, about 1 to 1 1/2 lbs. each (long and slim, not round- should have a firm, smooth skin)
-1 tbsp salt
-1/2 c olive oil
-1 lemon, juice
-1/2 onion, finely chopped (I like to use white/yellow onion for this)
-8 black ripe greek olives (optional)

-pierce eggplant skin in several places with a fork. Place on a rack over a broiler pan. Place rack so surface of eggplant is about 2 1/2 inches to 3 inches from source of heat. Set oven to broil. It is preferable to cook them over charcoal.

-broil for 45 minutes to one hour, turning eggplant each 15 minutes. First 90 degrees and then 45 degrees on each side, until they are soft and the skin is partly blackened and charred. It is normal for skin to break open during cooking and juices to drop into broiler pan.

-remove cooked eggplant from broiler, place on wooden cutting board or carving board the recipe says wooden board, but I use my plastic cutting board with no problem. Let stand 2 minutes while still hot, pull of skin (dip fingers in cold water to keep them from burning).

-after eggplants are peeled, and no charred skin is left, cut off the stem end, press eggplant meat to squeeze out water I just dab with a paper towel. With the edge of a wooden spoon or wooden spatula, chop the eggplant meat until very fine.

-Put chopped eggplant meat in a deep wooden, glass or china dish, cover and place in refrigerator to cool.

-when cold, add salt. Then, while beating with a fork, add olive oil very slowly in a steady, thin stream. Add lemon juice, also very slowly, continuing to beat another minute or two.

*serve on small plates decorated with olives. Serve with a bowl of chopped onions. Each person can add according to taste. I usually add a little bit of the onion to the mixture and then leave out a bowl of onions if people want more... It should be spread on french bread or baguette...

Enjoy!!

 

[ghosthousecorns]

Buffalo Wings

* 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
* 1 tablespoon vegetable oil
* 1 tsp salt
* 1 cup all-purpose flour
* 1 1/2 tablespoons white vinegar
* 1/4 teaspoon cayenne pepper
* 1/8 teaspoon garlic salt
* 1/4 teaspoon Worcestershire sauce
* 1 teaspoon Tabasco sauce
* 1/4 teaspoon salt
* 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
* 6 tablespoons unsalted butter or margarine
* celery sticks
* blue cheese dressing

Preparation:
Preheat oven to 425 degrees F.

1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

These are always served with celery sticks and blue cheese dressing on the side.

NOTE this is the recipe as copied from the web. I have started using olve oil instead of butter and it is just as good. Oh and they don't come out spicy enough for me so I am a bit more generous with the tabasco and Cayenne than it says here.

 

[measley]

Thanks Jen!! My boyfriend's eyes just lit up when he saw the buffalo wings title!!! Looks like I'm going out to get some wings tonight!!

 

[hiddenhollowherp]

Mama Muriel's "good cookies".

So, I was raised by my grandparents, and when I was little, I called my grandma "Mama" and her name was Muriel. And she made AMAZING cinnamon cookies that were so durn good we just called them "good cookies". This recipe is very special to me because whenever I bite into one of these cookies, I think of my grandma.

These cookies are pretty easy to make (or they must be if I can make them) :rofl:

Be warned, these cookies take 5 years off your life! :duck: Or atleast Grandpa always said so!

Mix up:
1 & 1/3 sticks of soft butter.
2 cups of sugar.
2 big eggs.

Blend in:
2 & 1/2 cups of flour.
2 Spoonfuls of cinnamon.

If the dough is too dry, add some butter or oil. If it's too sticky, add some flour. When these cook, they puff up like muffins and it's kinda scary, but leave 'em alone and they'll go back down by themselves. I usually bake them at around 400.

Enjoy! :wavey:

 

[RobbiesCornField]

Egg Fried Rice

I love egg fried rice... so very much! This is one of my favorite recipes for it.

~*Ingredients*~

1 "snowball" of white rice (Pack the rice into a good sized "snowball" in your hands
2 tablespoons vegetable oil
1 small onion, chopped
3 eggs, beaten
Soy sauce

Note: You can add as many veggies to this as you like. I prefer it with just the onion, but it also tastes great with many other ingredients (bamboo, water chestnuts, etc.).

~*Directions*~

Pre-cook your rice the night before and store it in the fridge (trust me, it tastes much better this way).

Heat the oil in a skillet. When hot, add in the onion, and cook until tender/slightly transparent (approx 3-5 mins). Add the rice, and cook for another minute or 2. Add the soy sauce a little bit at a time, and mix it in well. The rice should be a nice, even brown color. Cook for another minute. Add in the scrambled eggs. Cook until the eggs are done the way you like them.

 

[RobbiesCornField]

Susi's Rice Pudding

This is just plain yummy, and was always one of my favorite dinners when my mom would make it. This is her recipe, and has been in the family for quite a while.

~*Ingredients*~

1 cup pearl (Valencia) rice
1 cup water
1 teaspoon salt
2 tablespoons butter
2 1/2 cups milk
2 eggs, beaten
1 tsp vanilla
Cinnamon Sugar

~*Directions*~

In a 2 quart saucepan, combine the rice, water, salt, and butter. Cover and bring to a simmer on medium heat until most of the water has been absorbed. Stir in the milk. Leave uncovered and bring back to a simmer. Reduce heat to low. Stir constantly until rice is tender, and most of the milk is absorbed, but mixture is still a little bit soupy.

Stir some of the rice/milk mixture into the bowl of eggs. Stir quickly. Pour into remaining rice/milk mixture in the pan and cook for another minute. Remove from heat, cover, and allow to sit for 10 minutes. Stir in the vanilla. Serve warm, and sprinkle with cinnamon sugar to taste.

 

[measley]

Wow! I feel like we're going to be eating well tonight!!! That rice pudding sounds yummy, Robbie! and Adam, I can't wait to try those "good cookies"!!

 

[tricksterpup]

Pour Man's monte Cristo.
2 slices of Bread
Creamy Peanut Butter
Jelly of choice
Pancake mix

Alright make your Peanut Butter and Jelly Sandwich to your taste. So Make your favorite PB&J sandwich. Set aside.

Mix your Pancake batter per instructions. I like buying those premade packets, easy no fuss or muss, just add water.

Dip your sandwich in the batter and coat it all they way around.

Now this one is buy choice as well, this can be pan fried or deep fried.

Cook sandwich till golden brown.

trust me, every person I have made this for has wanted a seconded and every person I gave this recipe to has loved it.

 

[measley]

Pour Man's monte Cristo.
2 slices of Bread
Creamy Peanut Butter
Jelly of choice
Pancake mix

Alright make your Peanut Butter and Jelly Sandwich to your taste. So Make your favorite PB&J sandwich. Set aside.

Mix your Pancake batter per instructions. I like buying those premade packets, easy no fuss or muss, just add water.

Dip your sandwich in the batter and coat it all they way around.

Now this one is buy choice as well, this can be pan fried or deep fried.

Cook sandwich till golden brown.

trust me, every person I have made this for has wanted a seconded and every person I gave this recipe to has loved it.

OMG I feel like as bad for you as that has to be... it sounds AMAZING! I may just have to try it tomorrow...

 

[Sharon]

Both of these are really good but take a little work

Chili's Southwest Eggroll
Ingredients

Eggroll
1 chicken breast fillet
1 tablespoon vegetable oil
2 tablespoons minced red bell peppers
2 tablespoons minced green onions
1/3 cup frozen corn
1/4 cup canned black bean, rinsed and drained
2 tablespoons frozen spinach, thawed and drained
2 tablespoons diced canned jalapeno peppers
1/2 tablespoon minced fresh parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon salt
1 dash cayenne pepper
3/4 cup shredded monterey jack cheese
35 inches flour tortillas
Dipping Sauce
1/4 cup smashed fresh avocado (about half of an avocado)
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
1 dash dried dill weed
1 dash garlic powder
1 dash pepper
Garnish
2 tablespoons chopped tomatoes
1 tablespoon chopped onion
Directions
1Preheat barbecue grill to high heat.
2Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done.
3Lightly salt and pepper each side of the chicken while it cooks.
4Set chicken aside until it cools down enough to handle.
5Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat.
6Add the red pepper and onion to the pan and sauté for a couple minutes until tender.
7Dice the cooked chicken into small cubes and add it to the pan.
8Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan.
9Cook for another 4 minutes.
10Stir well so that the spinach separates and is incorporated into the mixture.
11Remove the pan from the heat and add the cheese.
12Stir until the cheese is melted.
13Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot.
14Spoon approximately one-fifth of the mixture into the center of a tortilla.
15Fold in the ends and then roll the tortilla over the mixture.
16Roll the tortilla very tight, then pierce with a toothpick to hold together.
17Repeat with the remaining ingredients until you have five eggrolls.
18Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours.
19Overnight is best.
20While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl.
21Preheat 4-6 cups of oil to 375 degrees.
22Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes.
23Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.
24Garnish the dipping sauce with the chopped tomato and onion.

Tiramisu Cake

INGREDIENTS (Nutrition)
CAKE:
1 (18.25 ounce) package moist white cake mix
1 teaspoon instant coffee powder
1/4 cup coffee
1 tablespoon coffee flavored liqueur

FILLING:
1 (8 ounce) container mascarpone cheese (I used cream cheese)
1/2 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

FROSTING:
2 cups heavy cream
1/4 cup confectioners' sugar
2 tablespoons coffee flavored liqueur

GARNISH:
2 tablespoons unsweetened cocoa powder
1 (1 ounce) square semisweet chocolate


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.
Prepare the cake mix according to package directions. Divide two thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.
To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners' sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.
To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners' sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.
To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.

 

[LBoz]

I am loving this thread, and anxiously awaiting McKenna's crab rangoon recipe!!

 

[measley]

Here you go, Lori!!

This recipe is still being tweaked but it's still pretty good!

CRAB RANGOONS

ingredients:
-2 8oz packages of cream cheese, soft (I leave it out on the counter for about 30 minutes before making)
-1 package of imitation crab meat
-1.5 tsp of garlic powder (less if you don't like garlic all that much)
-2 tsp of soy sauce
-scallions- I use about half a bunch because I love scallions- you can put however many or little as you want
-1 package of "Nasoya" brand wonton or round wrappers. You can usually find these in the produce section of most grocery stores in the alongside the tofu and other health foods. Here is a picture of the package :
http://i409.photobucket.com/albums/pp172/measleyme/DSCN2912-1.jpg

-Shred or cut the imitation crab meat into strips

-Put cream cheese into a large bowl and mix it so that it is creamy.

-Slowly add the crab meat into the cream cheese while stirring so that it is evenly mixed in.

-add garlic powder, soy sauce and scallions

-Once it is well stirred, use a teaspoon to spoon the mixture into the middle of a wonton or round wrapper. Add water and fold the outer edge so that the wrapper is sealed (Here is a video of me using a round wrapper for the outside. I used jelly just so that you can more easily see the filling: )

-fry in vegetable oil until golden on each side

Enjoy with duck sauce, sweet and sour sauce or soy sauce

 

[LBoz]

McKenna, that sounds so awesome! I'm a garlic and scallion freak, so I'll be following your recipe to the letter!

DYK I love your wrist tat?

 

[measley]

McKenna, that sounds so awesome! I'm a garlic and scallion freak, so I'll be following your recipe to the letter!

DYK I love your wrist tat?

Good luck!! Let me know how it turns out!!

(and DYK the wrist tat is a rabbit in the moon- Japanese have a story of a rabbit that did something bad-I can't remember what it was he did- and so he was put into the moon to make rice cakes for all the children on earth and it's said that you can see him pounding rice cakes when there's a full moon... I got it because 1) I'm half Japanese and grew up hearing about that story and 2) my grandmother and I were both born in the year of the Rabbit and she always loved that fact so when she died, I got that tat!! out of my 3- it's my favorite one!)

 

[tom e]

Here's one of my favorites to cook..

Charlotte Royal

Part one: Roulade

4 eggs
4 oz. sugar
4 oz. cake flour
Raspberry Jam seedless or strained, about 1/2- 3/4 jar.

Separate the eggs. Whip yolks with 1/2 of the sugar till they become creamy and light in color. Whip the whites with the other 1/2 to meringue. Gently fold the two together and then sift in the cake flour while folding.

Bake on sheet pan with baking 'spray' (you want a thin cake you can make a roulade with). Oven should be preheated- about 350 or so (doesn't really matter just will be faster or slower. As for time, I'll tell you what my chef instructors would always tell me- "till it's done". I test with my fingers lightly pressing the top in the middle- it's done when it sort of springs back up.)
Cool the cake and cut off the edges. Coat with raspberry jam and roll up tightly as you can.
Line the inside of a large bowl with plastic wrap. Slice your roulade into 1/4 inch pieces and line the bowl (over plastic wrap) with them. As you fill the sides of the bowl you want them to be packed tightly so that you see very little space or 'holes' in the wall of roulade slices. Fill to either the top of the bowl or till you run out of slices. Don't worry that the top edge will never be flat, you'll cut it after you fill it.

Part two: Filling (Bavarian cream)

5.25 sheets of gelatin (bloomed in cold water)
2 egg yolks
1 oz sugar
1 C milk
1 C cream
2 oz egg whites
3 oz sugar
1 oz light corn syrup
Vanilla extract or 1/4- 1/2 vanilla bean

Bloom the gelatin in cold water.

Creme Anglaise:
Put the milk and the first measure of sugar together in a pan. Heat milk and sugar to scald, don't bring it to a boil, then turn heat off. Add your vanilla or the scraped inside of vanilla bean, plus the bean itself to steep in the milk. In a separate bowl (on your hand so you can feel the temp through the bowl) you should have the egg yolks. Slowly add some of the scalded milk and sugar to the bowl of yolks, whisking as you go. Just about a 1/2 cup at a time. (that's very conservative, but if you scramble your yolks, you'll be starting over). Add a bit more, whisk, add a bit more whisk, etc. When you feel that the mixture in the bowl is getting pretty hot (I use a metal or glass bowl for this, so I can feel it) you add the yolk mixture back into the scalding pan (this is called tempering the yolks).. Now you put the heat back on the mixture, low to medium and stir slowly till you see it thicken slightly. Turn off the heat and cover your creme anglaise (that's what you've made here) for use later. Do not chill yet.

Whipped cream:
Whip the cream and place in the fridge.

Italian meringue:
In a kitchenaid (or other mixer) whip your egg whites to stiff peaks.
On the stove cook your corn syrup and sugar to the soft ball stage.. That's 235-240 F if you're using a thermometer. You can add a tiny bit of acid if you are concerned with the sugar 'cracking' (drop of white vinegar or a bit of cream of tartar in a small amount of water. Doesn't matter how much water though as the water will be cooked out long before it reaches soft ball stage..)
When your sugar is hot enough take it to your kitchenaid, turn the meringue back on low, and start pouring the hot sugar into the mixer. You want it to cook the meringue as it's mixed in, and it's easiest to mix in thoroughly if the stream of sugar is not pouring down the wall of the mixing bowl- much of it will stick if it does. When the meringue is cooked you will see it start to brighten and shimmer.

Gelatin:
Now you have all the components of the bavarian cream. Unsweetened whipped cream, Italian meringue, creme Anglaise, and bloomed gelatin. Before you add them all together, you need to melt the bloomed gelatin to the warm/hot creme Anglaise. Oh yeah if you haven't done so yet, take out the inedible part of the vanilla bean (if you used it)..
Take gelatin sheets out of the water you bloomed it in, and wring it out (should be very soft) and add to the pot of creme Anglaise, stirring till it disappears.

Incorporate:
Fold together the meringue, whipped cream and set in the fridge. Let the Creme Anglaise now cool considerably before mixing it in, but don't let it get so cold that the gelatin sets. Once it is about room temp, you can add it to the mix and fold gently. You don't want to knock out much of the air that's been added to the meringue and the whipped cream.

Part three: Finishing
After you finished your Bavarian cream, pour it into the bowl lined with cake roulade.. You want to fill it up to the highest point that your cake goes, leaving a cake peaking out that you can cut off for an flat edge when you turn it out.
Place the whole cake in the fridge and wait for the gelatin to set.
When the gelatin has set (should be several hours or the next day if you have the patience) turn the whole cake out onto whatever dish you will use for serving it. I actually cut of any cake that was sticking out higher than the filling with a paring knife, just before I turn it out.

At this point you have a Charlotte Royal, but it's nice to finish it with some nappage if you can find it. I can NEVER find it except in some really obscure bakers catalogues and it's always expensive and in HUGE quantities. So I make my own. I dump a jar of apricot jam into a pot and when it gets nice and hot, I strain it. What I have after straining, I'll reduce a bit and then even add a little gelatin to it. (same way as with the bavarian, bloom in cold water and mix into warm ingredient till it melts away.) Very little gelatin is needed here, and I end up with more 'nappage' than I need. It goes back in the jar and into the fridge. When I want to use it again, I just take the lid off the jar and drop it into a pan of cold water (don't shatter the cold jar in hot, lol) and slowly bring it to warmth on the stove.

What you do with the nappage if you have it, is brush it over the cake with a pastry brush. This will add a really nice gloss to the cake and it's also tasty.
Finally I add some rough chopped pistachios (they stick to the nappage) to about the bottom inch or two of the cake.

I think I'll make one today, yum.

 

[measley]

Jen, I tried your buffalo wing recipe the other night and they were great!! Thanks!!

And Adam, I'm just about to try those good cookies!!

 

[ghosthousecorns]

Yea I like that they are baked and not fried so maybe slightly less bad for you... I doubt it though!

Here's another one.

Chicken Casserole

1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 1/4 cup of rice (NOT instant!)
1/4 cup sherry wine
3 tbsp butter
1 package sliced almonds
1 package grated parmesan cheese
8-10 boneless skinless chicken breasts
Paprika

Grease large baking pan. Place rice on the bottom. Mix the soups, butter, and sherry. Pour some of the mixture over the rice to moisten. Place the chicken on top of this and then pour the rest of the soup mix over it. Sprinkle cheese, almonds. and paprika on top. Cover with foil and bake for 2 1/2 hours at 275.

 

[measley]

Yea I like that they are baked and not fried so maybe slightly less bad for you... I doubt it though!
.

That's certainly true!! (I would think, anyway!!) Mine were a little floury so I think I just didn't use enough oil and shake off the flour enough- but I just dusted oil over them again and stuck them back in, which made them a little dry but dipped in the buffalo sauce made them yummy!!

Next time I'll know my mistakes and they'll be perfect!!!

The new recipe looks delicious as well!! I'm going to try them next weekend!! Thank you so much!!

EDIT: I'll be back later with another recipe of mine!

 

[measley]

This recipe is from www.recipezaar.com. I just tried it tonight and it was DELICOUS!!!!

Next time I make it though, I'd probably use more chicken (the sauce was a little much) and a little less sugar but it really was yummy!!

Copied from the website:

General Tso's Chicken Recipe #164706

Wow! This is even better than the BEST I have had in my fave Chinese restaurant. To make the meal go quickly prep everything the day or night before and store in the fridge. To make this easy to understand I have changed the terms to cornstarch slurry and sauce. The first is used to coat the chicken for frying, the second to coat the fried chicken. HTH I use a grater with small holes for the garlic or you can just zip all the sauce ingredients up in a blender or food processor. Enjoy! NOTE: I really appreciate all the reviews this recipe has received. I know that when making this it seems strange and like it just is not going to work. Trust that it will work even though the method and the way that the cornstarch slurry acts before cooking are so different. I was the same way the first time I made this. It does result in crispy pieces of chicken that are so like you find in a restaurant. The heat here is pretty much a balanced amount because some like it hot and some do not. Taste and add more heat as desired. Thanks again for trying this recipe. I hope that you have the great results that I have had time and again. Here is info, pics and heat levels of different chilies. http://www.foodsubs.com/Chilefre.html
by mama's kitchen
40 min | 20 min prep

SERVES 8

3 lbs boneless skinless chicken breasts, cut into chunks
2 cups green onions, sliced
8 small dried chilies, seeds removed (bird pepper or thai chilies are good)
Cornstarch slurry

1/4 cup soy sauce
1 egg, beaten
1 cup cornstarch
Sauce

1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons fresh garlic, minced
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1/4 cup sherry wine or white wine
14 1/2 ounces chicken broth (a can)
Place sauce ingredients in a quart jar with a lid and shake to mix. If you make this ahead of time just refrigerate until needed, shaking it again when you are ready to use it.
Mix cornstarch slurry in a large bowl- the mixture will be strange but trust me it works. Add chicken pieces to coat. Using a fork remove ONE chicken piece at a time and let the excess mixture drip off. Add it to the hot (350 degree) oil and fry until crispy. Only cook 7 or 8 chicken pieces at a time. You do not want to raise the temp of the oil by cooking too many at a time.
Drain on paper towels. Keep warm- I just put them in the oven with the oven off. Repeating until all chicken is fried.
In a separate wok or large skillet add a small amount of oil and heat to 400 degrees.
Add green onions and hot peppers and stir fry about 30 seconds.
Stir sauce mixture, and then add to pan with onions and peppers, cook until thick. If it gets too thick, add a little water.
Add chicken to sauce in wok, and cook until all is hot and bubbly. The quicker this is done the crispier the chicken stays.
Serve over rice.