Chinese Menus Recipe

Prep the chicken

Cut chicken thighs into 1-inch pieces. Season with 1 tsp salt and 1 tsp white pepper and toss to coat. Beat 1 large egg and add to the chicken, mixing until evenly coated.

Make the batter

In a bowl combine 1 cup cornstarch, 1 tablespoon all-purpose flour, and about 1 cup cold water. Whisk until a slightly thick, smooth batter forms (it should cling to the chicken but still drip slowly). Adjust water as needed.

Coat and fry

Heat 1 cup vegetable oil in a deep skillet or wok over medium-high heat until 350°F (or a small drop of batter sizzles immediately). Dredge each chicken piece through the batter, then carefully add in batches to the hot oil. Do not overcrowd. Fry until golden and cooked through, 4–6 minutes per batch depending on size. Remove to a paper-towel-lined tray and keep warm.

Prepare vegetables

While chicken fries, roughly chop 1 red bell pepper and 1 medium onion into 1-inch pieces. Drain 1 cup pineapple chunks if canned (reserve juice).

Make the sweet and sour sauce

In a small bowl whisk together 3 tablespoons rice vinegar, 1 tablespoon ketchup, 1 tablespoon soy sauce, 3 tablespoons brown sugar, and 1 tablespoon pineapple juice (or water). In a separate small cup mix 1 teaspoon cornstarch with 2 tablespoons water until smooth to form a slurry.

Finish the sauce

Heat 1 tablespoon vegetable oil in a clean wok or large skillet over medium heat. Add 2 teaspoons minced garlic and 1 teaspoon minced ginger and stir-fry 20–30 seconds until fragrant. Add the bell pepper, onion and pineapple chunks and stir-fry 1–2 minutes to warm and slightly soften. Pour in the sweet-and-sour mixture and bring to a simmer. Stir in the cornstarch slurry and simmer for 1–2 minutes until sauce thickens and becomes glossy.

Combine and serve

Add the fried chicken pieces to the sauce and toss to coat thoroughly, cooking 1 more minute to marry flavors. Remove from heat and serve immediately over steamed rice or with egg fried rice.

Prepare wok and eggs

Heat 2 tablespoons vegetable oil in a large wok or nonstick skillet over medium-high heat until shimmering. Add the lightly beaten 2 eggs and scramble quickly, breaking into curds. When just set, transfer eggs to a plate and set aside.

Fry rice

Add a touch more oil if needed, then add the 3 cups day-old cooked jasmine rice, breaking up any clumps with the back of a spatula. Stir-fry 2–3 minutes until rice is heated through and grains begin to separate.

Add vegetables and seasoning

Push rice to the side, add 1 cup thawed peas and carrots and cook 1 minute. Return eggs to the pan, add 3 sliced scallions, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon salt and 1 teaspoon white pepper. Stir well to combine and heat through, taste and adjust seasoning if necessary. Serve hot alongside the sweet and sour chicken.

Clean and prep bok choy

Trim the base of 1 lb baby bok choy and rinse thoroughly, separating leaves if large. Shake off excess water.

Stir-fry

Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until hot but not smoking. Add 3 cloves thinly sliced garlic and stir 10–15 seconds until aromatic (do not burn). Add bok choy and toss quickly to coat with oil and garlic.

Steam and season

Add 2 tablespoons water, cover or toss for 30–60 seconds until stems are crisp-tender and leaves are wilted. Drizzle with 1 tablespoon light soy sauce and 1 teaspoon sesame oil, sprinkle 1/2 teaspoon salt, toss once more and remove from heat. Serve immediately.