Boneless Ribs, Pork Strips, Chicken Fingers, And Teriyaki Beef Recipe

Marinate pork

In a bowl combine 3 tbs soy sauce, 1 tbs rice wine, 2 tsp minced garlic, 1 tsp grated ginger and 1 tbs brown sugar. Add the pork strips and toss to coat. Cover and refrigerate 20–30 minutes (or up to 2 hours).

Coat pork

Remove pork from marinade and pat lightly to remove excess liquid. Toss strips with 2 tbs cornstarch, 1 tsp salt and 1 tsp black pepper so each piece is lightly coated. Shake off excess cornstarch.

Fry pork

Heat 1 cup vegetable oil in a large skillet or Dutch oven over medium-high heat until shimmering (about 350°F / 175°C). Fry the pork strips in batches without crowding for 2–3 minutes per side or until golden brown and cooked through (internal temperature 145°F / 63°C). Transfer to a paper towel–lined tray to drain.

Finish

If desired, toss fried pork strips briefly with 1–2 tbs of reserved marinade warmed in a small pan to glaze. Serve hot with lemon wedges and one or more dipping sauces.

Marinate chicken

Place chicken strips in a bowl with 1 cup buttermilk and 1 tsp hot sauce (if using). Cover and refrigerate 20–30 minutes (or up to 2 hours). This tenderizes and flavors the chicken.

Prepare breading station

In a shallow dish whisk together 1 cup all-purpose flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Place beaten eggs in a second shallow bowl. Place 1 cup panko breadcrumbs in a third shallow bowl.

Bread the chicken

Remove chicken from buttermilk, letting excess drip. Dredge each strip in the seasoned flour, dip in beaten eggs, then press into panko breadcrumbs to coat fully. Place on a tray while oil heats.

Fry chicken

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / 175°C). Fry chicken fingers in batches for 3–4 minutes per side until golden brown and internal temperature reaches 165°F / 74°C. Transfer to paper towels to drain and keep warm in a low oven (200°F / 95°C) if needed.

Serve

Serve hot with mayonnaise-based aioli (mix 1/4 cup mayonnaise with a little sriracha or lemon to taste) and lemon wedges.

Make teriyaki sauce and marinate

In a bowl whisk together 4 tbs soy sauce, 2 tbs mirin, 2 tbs brown sugar, 1 tsp minced garlic, 1 tsp grated ginger and 1 tsp sesame oil. Reserve 2 tbs of the sauce for finishing. Add the sliced beef to the remaining sauce, toss to coat and marinate 15–30 minutes at room temperature or up to 1 hour in the refrigerator.

Sear beef

Heat 1 tbs vegetable oil in a heavy skillet or grill pan over high heat until just smoking. Remove beef from marinade, shake off excess and sear in a single layer for 1–2 minutes per side (depending on thickness) until browned but still tender. Work in batches to avoid steaming.

Make glaze

Combine the reserved 2 tbs teriyaki sauce with 1 tbs cornstarch slurry (1 tbs cornstarch mixed with 2 tbs water). Add to the hot pan and simmer briefly, stirring, until sauce thickens to a glossy glaze and coats the beef (about 1 minute).

Finish and garnish

Turn off heat, toss beef in the glaze, sprinkle with sliced green onions and sesame seeds. Serve immediately.

Quick hoisin-sriracha dip

In a small bowl combine 1/4 cup hoisin sauce with 2 tbs sriracha or sweet chili sauce. Stir until smooth.

Aioli (for chicken)

Mix 1/4 cup mayonnaise with a squeeze of lemon and sriracha (to taste) or 1–2 tsp sweet chili sauce for a sweeter dip. Adjust salt and lemon to taste.

Plate and garnish

Arrange boneless pork strips, chicken fingers and teriyaki beef on a shared platter or separate appetizer plates. Garnish with lemon wedges and sprinkle fresh cilantro/parsley. Serve the dips in small bowls alongside.