(Korean) Chicken with Red Peanut Sauce

This chicken dish is very popular in Korea - The crushed roasted peanut gives it a nice flavor. When I went back to Korea with my family last October, I had to have this dish. We usually order them from a fried chicken chain store and my goodness, they are fabulous!! This homemade version wasn't quite as good as those, but still pretty close. I loved it.


Ingredients:

Chicken Marinade-
3 large boneless, skinless chicken breasts, cut in bite sized cubes
2 garlic cloves, minced
(Optional) 1 tbsp rice wine
A pinch of salt and black pepper

Chicken Batter-
3/4 cup flour
1/4 cup cornstarch
1/4 tsp salt
1 large egg
1/2 cup water

Red Peanut Sauce-
1/4 cup carrot, finely chopped
1/4 cup onion, finely chopped (I didn't use onions this time)
4 tbsp ketchup
1 tbsp mayonnaise
1 tbsp minced garlic (about 2 large cloves)
2 1/2 tbsp honey
2 tsp soy sauce
1 tsp cayenne
1/2 tbsp sesame oil or chili oil
1/4 cup honey roasted peanut, finely crushed (I used magic bullet)

Direction:

In a medium sized bowl, gather all the chicken marinade ingredients together and stir. Marinade for 30 minutes.

In a large bowl, mix in all the chicken batter ingredients and stir well until the batter looks like pancake batter - a little thick -

In a frying pan, heat about 1 cup of oil on medium high heat. When the oil is hot, fry the battered chicken. Using chopsticks or tongs, flip the chicken occasionally to make it more crispy. When the chicken is cooked thoroughly, remove from heat and place them on a paper toweled plate to drain oil.

Meanwhile, in a small pan, mix in all the peanut sauce ingredients and simmer about 8-10 minutes. Stir chicken in the sauce. Sprinkle about a tablespoon of crushed peanut on top.

Serve with rice if desired.

(Korean) Chicken with Red Peanut Sauce

This chicken dish is very popular in Korea - The crushed roasted peanut gives it a nice flavor. When I went back to Korea with my family last October, I had to have this dish. We usually order them from a fried chicken chain store and my goodness, they are fabulous!! This homemade version wasn't quite as good as those, but still pretty close. I loved it.


Ingredients:

Chicken Marinade-
3 large boneless, skinless chicken breasts, cut in bite sized cubes
2 garlic cloves, minced
(Optional) 1 tbsp rice wine
A pinch of salt and black pepper

Chicken Batter-
3/4 cup flour
1/4 cup cornstarch
1/4 tsp salt
1 large egg
1/2 cup water

Red Peanut Sauce-
1/4 cup carrot, finely chopped
1/4 cup onion, finely chopped (I didn't use onions this time)
4 tbsp ketchup
1 tbsp mayonnaise
1 tbsp minced garlic (about 2 large cloves)
2 1/2 tbsp honey
2 tsp soy sauce
1 tsp cayenne
1/2 tbsp sesame oil or chili oil
1/4 cup honey roasted peanut, finely crushed (I used magic bullet)

Direction:

In a medium sized bowl, gather all the chicken marinade ingredients together and stir. Marinade for 30 minutes.

In a large bowl, mix in all the chicken batter ingredients and stir well until the batter looks like pancake batter - a little thick -

In a frying pan, heat about 1 cup of oil on medium high heat. When the oil is hot, fry the battered chicken. Using chopsticks or tongs, flip the chicken occasionally to make it more crispy. When the chicken is cooked thoroughly, remove from heat and place them on a paper toweled plate to drain oil.

Meanwhile, in a small pan, mix in all the peanut sauce ingredients and simmer about 8-10 minutes. Stir chicken in the sauce. Sprinkle about a tablespoon of crushed peanut on top.

Serve with rice if desired.

(Korean) Chicken with Red Peanut Sauce

This chicken dish is very popular in Korea - The crushed roasted peanut gives it a nice flavor. When I went back to Korea with my family last October, I had to have this dish. We usually order them from a fried chicken chain store and my goodness, they are fabulous!! This homemade version wasn't quite as good as those, but still pretty close. I loved it.


Ingredients:

Chicken Marinade-
3 large boneless, skinless chicken breasts, cut in bite sized cubes
2 garlic cloves, minced
(Optional) 1 tbsp rice wine
A pinch of salt and black pepper

Chicken Batter-
3/4 cup flour
1/4 cup cornstarch
1/4 tsp salt
1 large egg
1/2 cup water

Red Peanut Sauce-
1/4 cup carrot, finely chopped
1/4 cup onion, finely chopped (I didn't use onions this time)
4 tbsp ketchup
1 tbsp mayonnaise
1 tbsp minced garlic (about 2 large cloves)
2 1/2 tbsp honey
2 tsp soy sauce
1 tsp cayenne
1/2 tbsp sesame oil or chili oil
1/4 cup honey roasted peanut, finely crushed (I used magic bullet)

Direction:

In a medium sized bowl, gather all the chicken marinade ingredients together and stir. Marinade for 30 minutes.

In a large bowl, mix in all the chicken batter ingredients and stir well until the batter looks like pancake batter - a little thick -

In a frying pan, heat about 1 cup of oil on medium high heat. When the oil is hot, fry the battered chicken. Using chopsticks or tongs, flip the chicken occasionally to make it more crispy. When the chicken is cooked thoroughly, remove from heat and place them on a paper toweled plate to drain oil.

Meanwhile, in a small pan, mix in all the peanut sauce ingredients and simmer about 8-10 minutes. Stir chicken in the sauce. Sprinkle about a tablespoon of crushed peanut on top.

Serve with rice if desired.

Perfect French Bread Rolls

While this picture doesn't do it justice, these French bread rolls are beyond amazing!! I found this recipe on My Kitchen Cafe. She has some AMAZING recipes on her blog. Her rolls look perfect, too, round and puffy looking. Next time I try these rolls, I will definitely try to make them look pretty, too. Make sure that you use lukewarm water - as my first try failed miserably as the water I used was too hot for the yeast to survive! Be patient and follow the recipe - you'll love your fluffy homemade rolls.

French Bread Rolls

Ingredients:

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

Direction:

In a large bowl, stir together water, dry yeast, and sugar. Let stand until creamy, about 10 minutes. (If the mixture doesn't turn creamy, start the process again. It means the water was either too hot or too cold.)

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (Tip: Use hand instead of a mixer. I know, it's a lot of work, but it's totally worth it.)

Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake for 14-18 minutes in the preheated oven, or until golden brown. (My Kitchen Cafe suggests 12 minutes but here in California, due to elevation, I had to bake it a little while longer.)

Perfect French Bread Rolls

While this picture doesn't do it justice, these French bread rolls are beyond amazing!! I found this recipe on My Kitchen Cafe. She has some AMAZING recipes on her blog. Her rolls look perfect, too, round and puffy looking. Next time I try these rolls, I will definitely try to make them look pretty, too. Make sure that you use lukewarm water - as my first try failed miserably as the water I used was too hot for the yeast to survive! Be patient and follow the recipe - you'll love your fluffy homemade rolls.

French Bread Rolls

Ingredients:

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

Direction:

In a large bowl, stir together water, dry yeast, and sugar. Let stand until creamy, about 10 minutes. (If the mixture doesn't turn creamy, start the process again. It means the water was either too hot or too cold.)

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (Tip: Use hand instead of a mixer. I know, it's a lot of work, but it's totally worth it.)

Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake for 14-18 minutes in the preheated oven, or until golden brown. (My Kitchen Cafe suggests 12 minutes but here in California, due to elevation, I had to bake it a little while longer.)

Perfect French Bread Rolls

While this picture doesn't do it justice, these French bread rolls are beyond amazing!! I found this recipe on My Kitchen Cafe. She has some AMAZING recipes on her blog. Her rolls look perfect, too, round and puffy looking. Next time I try these rolls, I will definitely try to make them look pretty, too. Make sure that you use lukewarm water - as my first try failed miserably as the water I used was too hot for the yeast to survive! Be patient and follow the recipe - you'll love your fluffy homemade rolls.

French Bread Rolls

Ingredients:

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour

Direction:

In a large bowl, stir together water, dry yeast, and sugar. Let stand until creamy, about 10 minutes. (If the mixture doesn't turn creamy, start the process again. It means the water was either too hot or too cold.)

To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (Tip: Use hand instead of a mixer. I know, it's a lot of work, but it's totally worth it.)

Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake for 14-18 minutes in the preheated oven, or until golden brown. (My Kitchen Cafe suggests 12 minutes but here in California, due to elevation, I had to bake it a little while longer.)

Nutella and Strawberry Crepes

My husband made these crepes one Saturday for brunch and they were to die for! It was my very first time trying Nutella (I know, I know) so I was a little hesitant in tasting this chocolate-hazelnut-y crepes. Well, I got addicted to the taste and now I ask my husband when he's going to make it again! The combination of strawberries and nutella was unbelievable. I recommend this recipe to anyone who is in a mood for good breakfast, brunch, or even for dessert!!

Yummy Nutella and Strawberry Crepes

Ingredients: (Makes about 8-10 crepes)

Crepe mixture-
3 eggs
3/4 cups milk
1 1/2 tsps vanilla extract
3 tbsps sugar
1/2 cup flour

Note: This mixture should be runny, not thick.

Topping:
1 Nutella
Fresh strawberries, washed and sliced

Direction:

In a medium bowl, mix all the crepe ingredients together until it is smooth. (Make sure the mixture is runny and liquidy)

On a round flat bottom pan, spray pam or melt butter (it's your choice) on medium heat. When the pan is heated, pour the batter into the pan, allowing it to spread evenly in the pan. (Note: The crepe should be barely thicker than a CD.) Flip the crepe gently when the batter on the top looks as though it is no longer liquid. Cook until golden brown and remove from heat.

Down the middle of the crepe, spread nutella and place strawberries evenly. Fold the crepe like a burrito and serve with whip cream or ice cream or agave syrup if desired.