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Korean Hot Wings
Appetizer Korean

Korean Hot Wings

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Stir soy sauce, brown sugar, ketchup, barbeque sauce, garlic, vinegar, chile-garlic sauce, pepper, sesame oil, and ginger together in a saucepan; bring to a boil.
  2. 2 Whisk cornstarch and water together in a small bowl; stir into sauce. Remove from heat and set aside to cool and thicken.
  3. 3 Heat oil in a deep-fryer or large saucepan to 360 degrees F (182 degrees C).
  4. 4 Season chicken wings with lemon-pepper seasoning.
  5. 5 Fry chicken wings in batches of 6 to 8 at a time in hot oil until no longer pink at the bone and the juices run clear, 6 to 8 minutes per batch. An instant-read thermometer inserted into the meatiest part of the wing, near the bone, should read 165 degrees F (74 degrees C).
  6. 6 Place cooked wings into a large mixing bowl. Ladle sauce over the wings and toss to coat.

By G Chef

Daddy Mack's Oysters
Appetizer

Daddy Mack's Oysters

4.8

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 In a medium bowl, stir together the butter, cilantro, garlic, shallot, 2 tablespoons of lime juice, and sriracha sauce. Spoon onto waxed paper and roll into a log. Place into the freezer until set.
  2. 2 Preheat a grill for high heat.
  3. 3 Place whole oysters on the hot grill for 3 to 5 minutes, or until almost done. Remove the top shell from the oysters, without spilling any liqueur, and return them to the grill. Slice the butter log into 1/4 inch slices, and place a slice on top of each oyster. Grill until the butter melts, then serve on a bed of rock salt for presentation.

By Chief Dad

Spicy Snack Mix
Appetizer

Spicy Snack Mix

4.3

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 250 degrees F (120 degrees C).
  2. 2 Place butter in a 2-cup glass measuring cup. Microwave on high, checking at 15-second intervals, until melted, about 1 minute. Stir in Worcestershire sauce, chile-garlic sauce, garlic powder, seasoned salt, and onion powder until well mixed.
  3. 3 Combine rice, corn, and wheat cereals in a large bowl. Transfer 2 to 3 cups cereal mixture to a separate bowl and pour about 1 ounce of butter mixture over top; mix with your hands until completely coated. Transfer cereal to a metal baking sheet, spreading into an even layer. Continue coating small amounts of cereal mixture with butter mixture and layering evenly on the baking sheet, using another sheet if needed; if too much is on the sheet, it doesn't get crispy.
  4. 4 Coat pretzels with the remaining butter mixture and add to the baking sheets.
  5. 5 Bake in the preheated oven for 10 minutes. Stir cereal mixture and redistribute in an even layer. Return to the oven and continue to cook, stirring and redistributing every 15 minutes, until crispy and golden, another 30 to 45 minutes. Sprinkle sugar lightly over cereal mixture during the last 15 minutes; do not add it too early or it will burn.

By Veronica

Chilean Pebre Sauce
Appetizer Latin American

Chilean Pebre Sauce

5.0

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine scallions, tomatoes, cilantro, red wine vinegar, chili garlic sauce, garlic, olive oil, and garlic salt in the bowl of a food processor or blender; pulse until reaches desired consistency. Refrigerate to let flavors blend, about 2 hours.

By bdweld

Half Time Hoisin Chicken Wings
Appetizer Asian

Half Time Hoisin Chicken Wings

4.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl.
  3. 3 Arrange chicken wing pieces on the prepared baking sheet. Brush chicken with hoisin sauce mixture.
  4. 4 Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.

By Occasional Cooker

Spicy Chicken Dip
Appetizer

Spicy Chicken Dip

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat; cook and stir sweet onion and celery in hot oil until translucent, 5 to 7 minutes. Add chicken, granulated garlic, and seasoned salt; continue cooking until chicken is warmed, about 3 minutes.
  2. 2 Stir cream cheese, chicken broth, and processed cheese food into the chicken mixture. Reduce heat to low, place a cover on the saucepan, and cook until the cheeses are melted, about 5 minutes.
  3. 3 Stir blue cheese salad dressing, chile-garlic sauce, and ranch dressing mix into the cheese mixture; cook until heated through, 2 to 3 minutes. Sprinkle mozzarella cheese over the mixture; cook until melted, 1 to 2 minutes more.

By MANDM1995

Thai Buffalo Wings
Appetizer Thai

Thai Buffalo Wings

4.8

Prep
10 min
Cook
10 min
Total
80 min

Instructions

  1. 1 Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
  2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
  3. 3 Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
  4. 4 Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
  5. 5 Pour the sauce over the chicken wings; stir to coat.

By Patrick

Pan Fried Daikon Cake
Appetizer Asian

Pan Fried Daikon Cake

4.5

Prep
15 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Place daikon in a large bowl; sprinkle with salt. Refrigerate for 30 minutes. Drain daikon. Transfer to a bowl.
  2. 2 Add onion, bread crumbs, egg, garlic, black pepper, paprika, and chili garlic sauce to daikon; mix well. Form into 8 patties.
  3. 3 Heat oil in a large skillet over medium heat. Add patties; cook until firm and nicely brown, about 3 minutes per side. Drain on paper towels.

By Brett

BJ's Hot Corn Dip
Appetizer Mexican

BJ's Hot Corn Dip

4.5

Prep
25 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a 5-quart casserole with cooking spray.
  2. 2 Combine the canned yellow corn, mixed yellow and white corn, white shoepeg corn, and diced tomatoes in a large bowl.
  3. 3 Beat the cream cheese, mayonnaise, sour cream, chili-garlic sauce, taco seasoning, and lime juice together in a separate large mixing bowl until smooth and creamy.
  4. 4 Transfer the corn and tomatoes into the bowl containing the cream cheese dressing. Add the red onion, green onions, cilantro, and jalapeno pepper; stir until thoroughly combined. Fold the Cheddar cheese and Mexican-style cheese blend into the corn mixture until thoroughly combined; season with kosher salt and spoon into the prepared baking dish.
  5. 5 Bake in the preheated oven for 25 minutes, stir and continue baking until the dip is hot and bubbling and the top is lightly browned, 20 to 25 more minutes. Cool for 15 minutes before serving.

By Brad J Hall

Korean Fried Chicken Sauce
Dinner Korean

Korean Fried Chicken Sauce

4.6

Prep
10 min
Cook
5 min
Total
45 min

Instructions

  1. 1 Whisk ketchup, green onion, garlic, lemon juice, honey, chile-garlic sauce, red pepper flakes, and black pepper together in a saucepan over medium-high heat; add enough water to reach desired sauce consistency. Bring sauce to a simmer; reduce heat to medium-low, and simmer until thick and flavors blend, about 5 minutes. Cool to room temperature and season with salt.

By John Mitzewich

Korean BBQ Sauce
Pantry Korean

Korean BBQ Sauce

4.6

Prep
Cook
10 min
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Stir soy sauce, brown sugar, garlic, rice wine vinegar, gochujang paste, black pepper or gochugara chili powder, ginger, and sesame oil together in a saucepan; bring to a boil.
  3. 3 Whisk cornstarch and water together in a small bowl until the cornstarch dissolves. Pour into boiling soy sauce mixture.
  4. 4 Reduce heat to medium-low and cook until the sauce is thick, 3 to 5 minutes.

By holmes416

Korean Beef Stew
Dinner Korean

Korean Beef Stew

3.7

Prep
20 min
Cook
90 min
Total
110 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add onion and garlic; cook for 1 to 3 minutes. Add beef; cook and stir until brown, about 15 minutes.
  2. 2 Add water, rice wine, soy sauce, brown sugar, honey, mushrooms, and chile-garlic sauce to the skillet with beef. Simmer until beef is tender, about 60 minutes more.
  3. 3 Add carrot and sesame seeds to the skillet with stew. Season with salt and pepper. Continue cooking until 1/2 the liquid has evaporated, about 15 minutes. Drizzle in sesame oil and remove from heat.

By camille

Sweet and Spicy Grilled Shrimp

Sweet and Spicy Grilled Shrimp

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat grill for medium heat and lightly oil the grate.
  2. 2 Stir chile-garlic sauce and honey together in a small bowl.
  3. 3 Thread shrimp onto soaked bamboo skewers, piercing through the head and tail ends.
  4. 4 Cook skewers on the preheated grill, frequently turning and basting with the sauce mixture, until shrimp are firm and pink on all sides, about 10 minutes.

By TheGoddessGiGi

Sweet 'n' Spicy Baked Chicken

Sweet 'n' Spicy Baked Chicken

4.7

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil; spray with cooking spray.
  2. 2 Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until no clumps of brown sugar remain. Spoon about 1/2 of the sauce into a separate bowl for serving.
  3. 3 Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts.
  4. 4 Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
  5. 5 Season with pepper and serve with the reserved bowl of sauce for dipping.

By Allrecipes Member

Weeknight Noodle Bowl
Dinner

Weeknight Noodle Bowl

4.2

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain.
  2. 2 Bring 4 cups water to a boil in a separate pot; add chicken, onion soup mix, chile-garlic sauce, garlic, and ginger and mix well. Add broccoli and simmer for 5 minutes.
  3. 3 Divide spaghetti into 4 bowls. Ladle soup over spaghetti.

By AkronJoya

Honey Garlic Meatballs
Dinner

Honey Garlic Meatballs

4.7

Prep
10 min
Cook
240 min
Total
310 min

Instructions

  1. 1 Combine ketchup, brown sugar, honey, garlic, chile-garlic sauce, soy sauce, and five-spice powder together in a bowl. Let sauce stand at room temperature for 1 hour.
  2. 2 Add frozen meatballs to a slow cooker. Pour sauce over meatballs and toss gently to coat.
  3. 3 Cook on Low for 4 hours, stirring occasionally.

By C R Henning

Surprising and Spicy Peanut Sauce
Dinner

Surprising and Spicy Peanut Sauce

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Heat olive oil in a saucepan over medium heat. Cook and stir onion, chile-garlic sauce, red pepper flakes, and garlic until the onion is tender, about 5 minutes. Add water, peanut butter, ketchup, sesame oil, and sugar to the onion mixture; cook and stir until smooth. Reduce heat to low and simmer until thickened, about 15 minutes.

By SunnyDaysNora

Spicy Catalina Swai
Dinner

Spicy Catalina Swai

4.2

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat.
  2. 2 Place a large piece of aluminum foil on a work surface; pinch edges together forming a boat-like shape to contain liquids. Pour Catalina dressing in the middle of the aluminum foil. Place fish fillet in the dressing, turning to coat fish in dressing completely.
  3. 3 Mix chile-garlic sauce, garlic powder, ground black pepper, sea salt, red pepper flakes, mustard powder, and white pepper together in a small bowl. Coat both sides of fish fillet with spice mixture. Wrap aluminum foil around coated fish fillet and dressing, sealing the edges together.
  4. 4 Cook fish on the preheated grill until opaque and flakes easily with a fork, 8 to 12 minutes.

By spicytim

Molletes
Breakfast Mexican

Molletes

4.0

Prep
10 min
Cook
128 min
Total
198 min

Instructions

  1. 1 Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour.
  2. 2 Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse.
  3. 3 Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes.
  4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat.
  5. 5 Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet.
  6. 6 Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.

By Marie Angel Cat

Spicy Black Bean Burgers
Dinner

Spicy Black Bean Burgers

4.3

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Whisk egg, cumin, chili powder, and chile-garlic sauce together in a bowl.
  2. 2 Mash black beans in a separate bowl until they reach a paste-like consistency.
  3. 3 Stir jalapeno pepper, corn, and garlic through the black bean paste.
  4. 4 Mix the egg mixture into the black bean mixture.
  5. 5 Scatter the bread crumbs over the black bean mixture; mix with your hands to evenly incorporate.
  6. 6 Form the resulting mixture into 4 patties.
  7. 7 Pour flour into the bottom of a shallow dish; coat the patties in the flour to help them hold shape.
  8. 8 Heat vegetable oil in a skillet over medium heat. Cook the patties in hot oil until cooked through, about 5 minutes per side.

By kath

Pork Burger Sliders with Peach-Tarragon Aioli
Dinner

Pork Burger Sliders with Peach-Tarragon Aioli

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine peaches, mayonnaise, tarragon, and 1 teaspoon chile-garlic sauce in the bowl of a food processor; process until smooth, about 1 minute. Place aioli in the refrigerator until ready to use.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Mix ground pork, applesauce, bread crumbs, 1 teaspoon chile-garlic sauce, salt, garlic powder, onion powder, and pepper in a bowl. Divide pork mixture into 4 equal portions and form into burgers.
  4. 4 Place burgers on the preheated grill and cook until an instant-read thermometer inserted into the centers reads at least 160 degrees F (70 degrees C), about 3 minutes per side.
  5. 5 Spread aioli onto buns and top with burgers.

By lutzflcat

Instant Pot Bang Bang Shrimp Pasta
Dinner

Instant Pot Bang Bang Shrimp Pasta

4.5

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Break spaghetti noodles in half and place in a multi-functional pressure cooker. Add water, garlic, olive oil, and salt. Close and lock the lid. Select high pressure, according to the manufacturer's instructions; set the timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to the manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  3. 3 Combine shrimp, mayonnaise, chili sauce, lime juice, and Sriracha in a bowl; mix until well coated. Pour into the pot and select the Sauté function. Add chopped green onions and cook until shrimp are pink and green onions are tender, about 7 minutes.

By Allrecipes Member

Pad Se Eew
Thai

Pad Se Eew

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Stir the dark soy sauce, soy sauce, sugar, and chile-garlic sauce together in a small saucepan and place over medium-how heat; simmer and stir until the sugar dissolves into the sauce, about 5 minutes. Remove from heat and set aside.
  2. 2 Heat the olive oil in a skillet over medium heat. Cook and stir the garlic and chicken in the hot oil until the chicken is no longer pink in the center, 7 to 10 minutes. Stir the broccoli into the chicken mixture; cook and stir until the broccoli is thoroughly heated. Add the noodles and stir until all the ingredients are evenly mixed. Pour the sauce over the mixture and stir until everything is evenly coated; continue cooking until the sauce begins to thicken.
  3. 3 Push the chicken mixture to the side of the skillet with a spatula. Add the egg to the skillet in the vacated space. Scramble the egg, cooking it through. Once egg is cooked, mix ingredients back in and heat thoroughly. Garnish with the sesame seeds and red pepper flakes to serve.

By Robert

Mark's Shrimp
Side Dish American

Mark's Shrimp

4.7

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Stir mayonnaise and chili sauce together in a large bowl. Add chile-garlic sauce and stir.
  2. 2 Spread cornstarch into a wide dish. Press shrimp into cornstarch to coat in a thin layer.
  3. 3 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. 4 Deep fry shrimp in batches until meat is no longer transparent in the center, about 5 minutes per batch; drain on a paper towel-lined plate.
  5. 5 Combine mayonnaise sauce and shrimp in the large bowl; stir to coat shrimp in sauce.
  6. 6 Line a bowl with lettuce leaves. Pile shrimp into bowl and garnish with green onion to serve.

By Mark

Spicy Shrimp Ramen Noodles with Asparagus

Spicy Shrimp Ramen Noodles with Asparagus

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Heat 1 teaspoon sesame oil in a large soup pot over medium heat; cook and stir shrimp until bright pink, about 5 minutes. Transfer shrimp to a plate.
  2. 2 Heat remaining 1 teaspoon sesame oil; cook and stir carrots and sliced mushrooms until they begin to soften, about 5 minutes. Pour in broth, hoisin, soy sauce, and chile-garlic sauce. Bring to a boil; boil 3 minutes.
  3. 3 Add asparagus and ramen noodles; boil 3 minutes. Turn off heat. Stir shrimp back into the pot; let stand 4 minutes.
  4. 4 Divide mixture between two bowls. Garnish with chopped green onions.

By Soup Loving Nicole

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup
Lunch

Instant Pot® Jazzed-Up Instant Ramen Noodle Soup

4.0

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Combine water, ramen, seasoning packets, asparagus, cooked chicken, frozen peas, carrots, mushrooms, sesame oil, and chile-garlic sauce in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Unlock and remove the lid.
  3. 3 Ladle into bowls and top with chopped scallions.

By Soup Loving Nicole

Paleo Coconut Curry Stir Fry
Dinner

Paleo Coconut Curry Stir Fry

4.7

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Mix coconut milk, ginger, lime juice, fish sauce, oyster sauce, garlic, chile-garlic sauce, and sugar together in a small bowl.
  2. 2 Heat avocado oil in a large skillet or wok over medium-high heat. Stir-fry chicken in the hot oil until no longer pink, 8 to 10 minutes. Remove from wok and keep warm. Leave remaining avocado oil in skillet.
  3. 3 Stir onion and curry powder into hot oil in skillet; cook 2 minutes. Stir in broccoli; stir-fry 3 minutes. Add coconut milk mixture and bring to a boil. Reduce heat to medium and simmer sauce and vegetables for 3 minutes. Return chicken to skillet; cover and cook until chicken has heated through and vegetables are tender, about 3 minutes.

By Chris Denzer

Instant Pot Buffalo Chicken Dip
Dinner American

Instant Pot Buffalo Chicken Dip

4.7

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Combine chicken breasts and broth in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred.
  3. 3 Select Sauté function. Add cream cheese, Sriracha, ranch dressing, and chile-garlic sauce to the pot. Stir in shredded chicken. Add Cheddar cheese a little at a time, constantly stirring until melted and all ingredients are well combined. Select Keep Warm function until ready to serve. Garnish with green onions.

By bdweld