Chicken wings deep fried in batter with garlic, ginger and roasted red peppers. (12 pieces Wings or Diced)

ORIGINAL DRY FRIED CHICKEN

Chicken Gizzard Stir Fry / 닭똥집

Mu Shu Beef

Fried wings with garlic ginger and peppers (12 pieces or diced).

Original Wings

Hot Braised Chicken Wings

Lemon Fried Chicken

Diced Chicken with String Beans

Garlic Special Chicken

A generous serving of Chinese black mushrooms stir fried with diced chicken in our house garlic sauce.

CHICKEN WITH BLACK MUSHROOMS

Steam Rice

Diced chicken wok fried with string beans in garlic sauce.

CHICKEN WITH STRING BEANS

Stir fried chicken in a rich yellow curry sauce with bell peppers, onions and carrots.

CURRY CHICKEN

Diced chicken stir fried with bell peppers and onions in a fermented black bean sauce accented by garlic and ginger

CHICKEN WITH BLACK BEAN SAUCE

Diced chicken stir fried with broccoli in garlic sauce.

BROCCOLI CHICKEN

Spinach with Garlic

Mushrooms, Bamboo Shoots, and Snow Peas

Pork with Hot Peppers

Pork with Green Onions

Shrimp with Snow Peas

Sauteed Shrimp

Three Ingredients

Mu Shu Shrimp

Mu Shu Chicken

Mu Shu Pork

In a bowl, combine minced garlic, minced ginger, chopped roasted red peppers, olive oil, salt, and black pepper. Mix well.

Prepare the Marinade

Add the chicken wings to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour (or overnight for best flavor).

Marinate the Chicken

In a large bowl, whisk together all-purpose flour, cornstarch, baking powder, salt, black pepper, garlic powder, and ginger powder.

Mix the Batter

Gradually add water to the dry ingredients, whisking until you achieve a smooth batter consistency.

Add Water

In a large, deep pot or fryer, heat vegetable oil to 350°F (175°C).

Heat the Oil

Remove the marinated chicken wings from the refrigerator. Dip each wing into the batter, allowing any excess to drip off.

Coat the Chicken

Carefully place the battered chicken wings into the hot oil in batches. Fry for 8-10 minutes or until golden brown and cooked through.

Fry the Chicken

Use a slotted spoon to remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot.

Drain and Serve

Chicken wings

All-purpose flour

Cornstarch

Baking powder

Salt

Black pepper

Garlic powder

Ginger powder

Water

Garlic, minced

Ginger, minced

Roasted red peppers, chopped

Olive oil

Vegetable oil

Rinse the chicken gizzards under cold water. Remove any fat or membranes attached to them.

Clean the Gizzards

Chop the bell pepper, carrot, and onion into thin strips. Mince the garlic and ginger finely. Slice the green onions diagonally.

Slice the Vegetables

In a large frying pan or wok, heat the cooking oil over medium-high heat.

Add the cleaned chicken gizzards to the hot oil. Stir fry for about 5-7 minutes until they start to brown.

Stir Fry the Gizzards

Add the sliced bell pepper, carrot, and onion to the pan. Stir frequently for another 3-4 minutes until the vegetables start to soften.

Add Vegetables

Stir in the minced garlic and ginger, and cook for an additional 1-2 minutes until fragrant.

Add Garlic and Ginger

Pour in the soy sauce and sesame oil. Season with black pepper and salt to taste. Stir well to combine all ingredients.

Season the Stir Fry

Finally, add the sliced green onions and stir fry for an additional minute. Remove from heat.

Finish with Green Onions

Chicken gizzards

Bell pepper

Carrot

Onion

Garlic cloves

Fresh ginger

Green onions

Soy sauce

Sesame oil

Cooking oil

Thinly slice the beef flank steak against the grain into strips.

Slice the Beef

Shred the cabbage and carrots. Finely chop the green onions, and mince the garlic and ginger.

Prepare the Vegetables

In a bowl, combine the sliced beef with soy sauce, oyster sauce, sesame oil, cornstarch, black pepper, and salt. Mix well and let it marinate for 15 minutes.

Marinate the Beef

In a large skillet or wok, heat a small amount of oil over medium heat. Beat the eggs in a bowl and pour them into the skillet. Scramble until fully cooked, then remove and set aside.

Scramble the Eggs

In the same skillet, add a bit more oil if needed and increase the heat to high. Add the marinated beef and stir-fry for about 3-4 minutes until browned and cooked through.

Cook the Beef

To the skillet with the beef, add the shredded cabbage, shredded carrots, minced garlic, and ginger. Stir-fry for another 3-5 minutes until the vegetables are tender but still crisp.

Add the Vegetables

Return the scrambled eggs to the skillet, mix everything together, and cook for an additional 1-2 minutes.

Combine with Eggs

Serve the beef and vegetable mixture in flour tortillas. Roll them up and enjoy!

Wrap and Serve

Beef flank steak

Shredded cabbage

Shredded carrots

Oyster sauce

Eggs

Flour tortillas

Rinse the chicken wings under cold water and pat them dry with paper towels. In a large bowl, season the wings with salt and black pepper, ensuring they are evenly coated.

Clean and Season the Wings

In a large frying pan or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully add the seasoned wings to the hot oil. Fry in batches if necessary to avoid overcrowding. Fry for about 8-10 minutes, or until the wings are golden brown and cooked through (internal temperature of 165°F or 74°C).

Fry the Wings

Once cooked, remove the wings from the oil and place them on a paper towel-lined plate to drain excess oil.

Drain the Wings

Finely mince the garlic cloves and fresh ginger. Slice the red chili peppers into thin rings.

Prepare the Sauce Ingredients

In a small saucepan, combine the minced garlic, ginger, sliced chili peppers, soy sauce, honey, rice vinegar, and sesame oil. Cook over medium heat for about 5 minutes, stirring occasionally, until the sauce thickens slightly.

Cook the Sauce

In a large bowl, toss the fried wings with the garlic ginger sauce until they are well coated. Serve hot, garnished with additional chili rings if desired.

Toss and Serve

Fresh red chili peppers

Honey

Rice vinegar

Rinse the chicken wings under cold water and pat them dry with paper towels. Place them in a large bowl.

Prepare the Chicken Wings

Season the chicken wings with salt and pepper to taste. This will enhance the flavor of the wings during frying.

Season the Wings

In a large deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat Oil

Carefully add the chicken wings to the hot oil in batches, making sure not to overcrowd the pan. Fry for about 8-10 minutes, or until golden brown and cooked through. Remove the wings and drain them on paper towels.

In a mixing bowl, combine soy sauce, honey, minced garlic, grated ginger, chili paste, rice vinegar, and sesame oil. Whisk together until well blended.

Prepare the Sauce

Pour the sauce into a large saucepan over medium heat. Bring to a simmer and let it cook for about 5 minutes to thicken slightly.

Heat the Sauce

Add the fried chicken wings to the saucepan with the braised sauce and toss to coat evenly. Cook for another 2-3 minutes to allow the wings to soak up the flavors.

Coat the Wings

Transfer the hot braised chicken wings to a serving platter. Garnish with chopped green onions and sesame seeds before serving. Enjoy your delicious hot braised chicken wings!

Garnish and Serve

Ginger, grated

Chili paste

Green onions, chopped

Sesame seeds

In a large bowl, mix lemon juice, minced garlic, salt, black pepper, and dried oregano to create the marinade.

Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours or overnight for best results.

In a separate bowl, combine flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper. Mix well.

Prepare the Breading

Remove the marinated chicken from the refrigerator. Dredge each piece in the flour mixture, ensuring an even coating. Shake off excess flour.

In a large, deep skillet or frying pan, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).

Carefully place the coated chicken pieces into the hot oil, frying in batches if necessary. Cook for about 8-10 minutes on each side or until golden brown and cooked through.

Once cooked, remove the chicken from the oil and place on a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges.

Chicken pieces (legs, thighs, or breasts)

Lemon juice

Garlic cloves, minced

Dried oregano

Paprika

Onion powder

Cut the chicken breast into bite-sized cubes. Season with black pepper and a pinch of salt.

Prepare Chicken

Trim the string beans and set aside. Dice the red bell pepper and onion, and mince the garlic.

Prepare Vegetables

In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken cubes and cook until browned and cooked through, about 5-7 minutes. Remove from skillet and set aside.

Sauté Chicken

In the same skillet, add the diced onion and garlic. Sauté for about 2-3 minutes until fragrant and translucent. Then add the red bell pepper and string beans. Stir-fry for an additional 4-5 minutes until the vegetables are tender but still crisp.

Cook Vegetables

Return the cooked chicken to the skillet with the vegetables. Add soy sauce and red pepper flakes to taste. Stir everything together and cook for another 2 minutes to heat through.

Combine Ingredients

Chicken breast, boneless and skinless

String beans, trimmed

Red bell pepper, diced

Onion, diced

Red pepper flakes

Rinse the chicken breasts under cold water and pat them dry with paper towels.

Prepare the Chicken

Peel and finely mince the garlic cloves using a knife or garlic press.

Mince the Garlic

In a bowl, mix the minced garlic, olive oil, salt, and black pepper. Rub this mixture all over the chicken breasts.

Season the Chicken

Heat a large skillet over medium-high heat. Once hot, add the seasoned chicken breasts to the skillet. Cook for about 6-7 minutes on each side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 75°C).

Cook the Chicken

If desired, sprinkle chopped fresh parsley and drizzle lemon juice over the chicken just before serving for added flavor.

Add Optional Ingredients

Chicken breasts

Fresh parsley

Soak the dried black mushrooms in warm water for about 30 minutes until they are soft. Drain and slice them into thin strips.

Prepare the mushrooms

In a bowl, combine the diced chicken with soy sauce, sesame oil, cornstarch, and a pinch of salt. Mix well and set aside for at least 15 minutes.

Marinate the chicken

In a large pan or wok, heat 2 tablespoons of oil over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes until the chicken is cooked through. Remove from the pan and set aside.

Stir-fry the chicken

In the same pan, add another tablespoon of oil if necessary. Add minced garlic and stir-fry for about 30 seconds until fragrant. Then add the sliced mushrooms and bell pepper, and cook for an additional 3-4 minutes.

Cook the vegetables and mushrooms

Return the cooked chicken to the pan, add the chopped green onions, oyster sauce, water, black pepper, and red chili flakes. Stir everything together and cook for another 2-3 minutes until everything is heated through and well combined.

Combine and finish

Serve the chicken with black mushrooms hot, garnished with extra green onions if desired. This dish pairs well with steamed rice.

Serve hot

Chicken breast, diced

Dried black mushrooms

Bell pepper, sliced

Red chili flakes

Place the long-grain white rice in a fine mesh strainer and rinse under cold running water until the water runs clear. This step removes excess starch and helps prevent the rice from becoming sticky.

Original Dry Fried Chicken

Chicken Gizzard Stir Fry / 닭똥집

Mu Shu Beef

Original Wings

Hot Braised Chicken Wings

Lemon Fried Chicken

Diced Chicken With String Beans

Garlic Special Chicken

Chicken With Black Mushrooms

Steam Rice

Chicken With String Beans

Curry Chicken

Chicken With Black Bean Sauce

Broccoli Chicken

Spinach With Garlic

Mushrooms, Bamboo Shoots, And Snow Peas

Pork With Hot Peppers

Pork With Green Onions

Shrimp With Snow Peas

Sauteed Shrimp

Three Ingredients

Mu Shu Shrimp

Mu Shu Chicken

Mu Shu Pork