Pork Strips, Chicken Wings, Teriyaki Beef And Fried Shrimp Recipe

Marinate and coat

In a medium bowl combine 3 tbs soy sauce, 1 tbs rice wine, grated ginger, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper. Add pork strips and toss to coat. Marinate at room temperature 15 minutes or refrigerate up to 2 hours. After marinating, lightly toss the strips with 3 tbs cornstarch so each strip has a thin, even coating; shake off excess.

Fry pork

Heat 1 cup vegetable oil in a skillet over medium-high until shimmering (350°F/175°C if using thermometer). Add pork in a single layer in batches (do not overcrowd). Fry 2–3 minutes per side until golden brown and cooked through. Transfer to a paper-towel-lined plate to drain. Sprinkle with sliced green onions and sesame seeds before serving.

Prep and dry

Pat wings dry with paper towels. In a large bowl toss wings with 1 tsp baking powder, 3/4 tsp salt, 1/4 tsp black pepper and 1/2 tsp garlic powder until evenly coated. The baking powder helps crisp the skin.

Cook wings

Option A — Oven (recommended): Preheat oven to 425°F (220°C). Place wings on a wire rack set over a rimmed baking sheet lined with foil. Lightly brush or spray with 2 tbs vegetable oil. Bake 35–45 minutes, turning once halfway, until skin is deeply golden and crisp. Option B — Shallow fry: Heat a 1/4" layer of oil in a skillet over medium-high. Fry wings in batches 6–8 minutes, turning, until crisp and cooked to 165°F (74°C). Drain on paper towels. Serve with hot sauce or your preferred dipping sauce.

Make teriyaki sauce

In a small bowl combine 1/4 cup soy sauce, 2 tbs mirin, 2 tbs brown sugar, grated ginger and minced garlic. Stir until sugar dissolves.

Cook beef and finish sauce

Heat 1 tbs vegetable oil in a large skillet or wok over high heat until shimmering. Add the thinly sliced beef in a single layer and sear 1–2 minutes without stirring to get color, then stir-fry 1–2 more minutes until just cooked through (avoid overcooking). Reduce heat to medium. Pour the teriyaki mixture into the pan and bring to a simmer. Mix 1 tsp cornstarch with 1 tsp water to make a slurry, then add to the pan and stir until sauce thickens and coats the beef, about 30–60 seconds. Finish with 1/2 tsp sesame oil (optional) and scatter sliced green onions on top. Remove from heat.

Prepare batter

Pat shrimp dry and season lightly with 1/2 tsp salt and 1/4 tsp black pepper. In a bowl whisk together 1/2 cup flour, 1/4 cup cornstarch, 1/2 tsp baking powder and the salt/pepper. Gradually whisk in 1/2 cup cold sparkling water (or beer) until you have a smooth, slightly thick batter — do not overmix; small lumps are fine. Keep batter cold.

Fry shrimp

Heat 2 cups vegetable oil in a deep skillet or pot to 350°F (175°C). Working in small batches, dip shrimp into the batter, letting excess drip off, then gently lower into hot oil. Fry 1.5–2.5 minutes per batch until batter is golden and shrimp are cooked through. Use a slotted spoon to transfer to paper towels to drain. Serve immediately with lemon wedges and dipping sauce.