Type what you have

Ingredients

• ✓ oil
• shallot
• butter
• all-purpose flour
• cream
• salt
• cinnamon
• pumpkin puree
• chicken broth
• sage
• thyme

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add shallot; cook and stir until soft, about 10 minutes. Add butter; stir until melted. Whisk in flour until incorporated. Whisk in cream, salt, and cinnamon until incorporated, about 2 minutes.
2. 2 Whisk pumpkin and ½ cup chicken broth into cream mixture, adding more broth, ¼ cup at a time, until reaches desired consistency. Simmer sauce until reaches desired consistency, 5 to 10 minutes.
3. 3 Stir sage and thyme into sauce.

By MegChaseWal

Ingredients

• ✓ oil
• cumin seed
• coriander seed
• red chile pepper
• onion
• garlic
• tomato
• tamarind paste
• turmeric
• water
• mustard seed
• salt
• curry leaf

Instructions

1. 1 Heat 1 teaspoon oil in a skillet and add cumin seeds and coriander seeds. Add red chile peppers and fry for 1 minute. Add onion and saute until soft and translucent, about 3 to 5 minutes. Add garlic and saute until it turns color, about 1 minute. Add tomato and cook until soft, about 3 minutes.
2. 2 Mix in tamarind paste and turmeric powder and mix well. Cook for 1 minute. Remove from heat and cool completely.
3. 3 Transfer skillet contents to a blender and season with salt. Add water as needed and blend everything into a smooth paste.
4. 4 Heat remaining 1 teaspoon oil to a skillet and add mustard seeds and curry leaves. Cook until mixture splutters and pour tempering over chutney. Mix to combine.

By delicia annie James

Ingredients

• ✓ oil
• brown sugar
• banana
• lumpia wrapper
• water

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Place brown sugar in a shallow bowl. Roll each banana quarter in the brown sugar until coated. Wrap a lumpia wrapper around each coated banana, sealing the last edge to the roll using a spoon or your finger dipped in water. Repeat with the remaining bananas and wrappers.
3. 3 Working in batches, fry lumpia in the hot oil until golden brown, about 5 minutes. Transfer cooked lumpia to a paper towel-lined plate using a slotted spoon. Some sugar may leak out the sides of the lumpia while cooling.

By Mina

Ingredients

• ✓ oil
• banana
• spring roll wrapper
• brown sugar

Instructions

1. 1 Preheat the oil in a deep-fryer or large cast-iron skillet to 375 degrees F (190 degrees C).
2. 2 Peel bananas, and slice them in half lengthwise, then crosswise into fourths. Place one piece of banana diagonally across the corner of a spring roll wrapper, and sprinkle with brown sugar to taste. Roll from the corner to the center, then fold top and bottom corners in, and continue rolling. Dip your finger in water and brush the last edge to seal. Repeat with remaining banana pieces.
3. 3 Fry a few banana rolls at a time in the hot oil until evenly browned. Remove to paper towels to drain. Serve hot or cold.

By BINEVE

Ingredients

• ✓ oil
• cream cheese
• white sugar
• cinnamon
• wonton wrapper

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Mix cream cheese, 8 tablespoons sugar, and 1 tablespoon cinnamon in a bowl until well blended. Spoon 1 teaspoonful of the filling into each wonton wrapper. Fold the wonton like a triangle and seal 2 edges together with water; squeeze the sides together to lock out the air. Wet the ends of the triangle; fold into the center 1 at a time.
3. 3 Place the filled wontons carefully into the oil; cook until golden brown on 1 side, about 2 minutes. Turn wontons over and cook until the other side is golden brown, about 2 minutes.
4. 4 Mix 1 tablespoon cinnamon and 1 tablespoon sugar in a small bowl. Sprinkle on top of fried wontons.

By Jennelle

Ingredients

• ✓ oil
• rhubarb
• sugar
• all-purpose flour
• wonton wrapper

Instructions

1. 1 Place rhubarb into a blender or the bowl of a food processor; blend until liquefied. Pour rhubarb purée into a large bowl; stir in sugar and flour until smooth.
2. 2 Lay a few wonton wrappers on a clean surface; keep a small bowl of water nearby for dipping your fingertips. Place a generous spoonful rhubarb mixture in centers of wrappers. Dip your finger in water; brush onto wrapper edges to moisten. Fold wrappers into a triangle to seal. Moisten insides of 2 corners; press them against top corner to seal. Repeat with remaining wrappers and filling.
3. 3 Heat oil in a deep fryer or deep heavy skillet to 375 degrees F (190 degrees C). Fry wontons in hot oil, in batches, until golden brown on all sides, about 5 minutes per batch. Transfer to a paper towel-lined plate to drain using a slotted spoon. Serve warm.

By Sumehra

Ingredients

• ✓ oil
• cream cheese
• jalapeno pepper
• wonton wrapper
• sweet chili sauce

Instructions

1. 1 In a medium bowl, stir together cream cheese and jalapeño peppers. Arrange wonton wrappers a few at a time on a clean dry surface. Set a cup or small bowl of water nearby. Place about a teaspoon of cream cheese mixture onto the center of each wrapper. Moisten your fingertip in the bowl of water and trace the edges of wonton wrappers. Fold into triangles or follow directions on the package for desired shapes. This part can be done ahead of time and refrigerated or frozen.
2. 2 Heat oil in a deep fryer to 375 degrees F (190 degrees C). When hot, fry wontons a few at a time until golden brown, about 2 minutes. Drain on paper towels. Repeat with all wontons, then serve with sweet chili sauce for dipping.

By Billy Goat

Ingredients

• ✓ oil
• cream cheese
• crabmeat
• garlic powder
• paprika
• water chestnut
• wonton wrapper

Instructions

1. 1 Heat oil to 375 degrees F (190 degrees C) in a large, heavy saucepan.
2. 2 Mix cream cheese, crabmeat, water chestnuts, garlic powder, and paprika together in a medium bowl.
3. 3 Place about 1 teaspoon cream cheese mixture in the center of each wonton wrapper. Moisten wrapper edges with water, fold over the mixture, and pinch to seal.
4. 4 Working in small bathces, fry wontons until golden brown, 3 to 5 minutes.

By lavaun

Ingredients

• ✓ oil
• canola oil
• red curry paste
• shallot
• garlic
• sardine
• coconut cream

Instructions

1. 1 Heat canola oil in a skillet. Stir in red curry paste; cook and stir 3 to 5 seconds. Add shallot and garlic; cook and stir until fragrant. Add sardines; cook and stir until skins slightly browned and coated in paste mixture. Gently stir in coconut cream; toss to coat sardines. Bring mixture to a boil and cook until sauce thickens, about 5 minutes.

By Cyn

Ingredients

• ✓ oil
• teriyaki sauce
• garlic
• ginger
• red pepper flakes
• chicken breast
• aluminum foil

Instructions

1. 1 Mix teriyaki sauce, garlic, ginger, and red pepper flakes together in a large bowl. Stir chicken into marinade to coat.
2. 2 Cover the bowl and refrigerate 3 to 4 hours or overnight.
3. 3 Place a piece of chicken in the center of a foil square. Fold the square tightly over chicken in a triangular shape. Fold open edges over chicken to enclose completely, pressing together tightly to seal. Repeat with remaining chicken pieces. Discard marinade.
4. 4 Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
5. 5 Carefully add packets to oil, frying in batches if necessary, until chicken is tender and cooked through, 2 to 4 minutes. Drain packets on paper towels and allow to cool slightly.
6. 6 To serve, tear open packets along sealed edges.

By witchywoman

Ingredients

• ✓ oil
• mirin
• miso paste
• soy sauce
• brown sugar
• lime
• salmon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Whisk mirin, miso, soy sauce, brown sugar, and lime juice together in a bowl or high-rimmed tray. Immerse salmon fillets in the marinade. Marinate for 15 minutes.
3. 3 Heat a well oiled grill pan over medium heat. Add the salmon fillets, reserving marinade in the bowl. Cook, flipping as needed, until grill marks form, 2 to 3 minutes per side. Remove from heat.
4. 4 Place salmon fillets onto a baking sheet and spoon reserved marinade over each fillet.
5. 5 Bake in the preheated oven until fish flakes easily with a fork, about 6 minutes.

By Ethan Block

Ingredients

• ✓ oil
• butter
• celery
• chicken breast
• hot pepper sauce
• cheddar cheese
• salt
• pepper
• wonton wrapper

Instructions

1. 1 Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper.
2. 2 Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal.
3. 3 Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.

By Ashley L

Ingredients

• ✓ oil
• sesame seed
• miso paste
• mirin
• soy sauce
• ginger
• honey
• salmon fillet

Instructions

1. 1 Toast sesame seeds in a small saucepan over medium heat, stirring occasionally, about 2 minutes. Watch them closely and remove from heat once sesame seeds are a golden brown. Set aside.
2. 2 Combine miso paste, mirin, soy sauce, ginger, and honey in a small bowl. Mix well. Stir in toasted sesame seeds.
3. 3 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking pan with foil and lightly grease with oil.
4. 4 Coat salmon well in the miso sauce and place skin-side up on the baking pan.
5. 5 Broil in the preheated oven, watching closely, until fish flakes easily with a fork, 10 to 15 minutes.

By A Day In the Kitchen

Ingredients

• ✓ oil
• water
• all-purpose flour
• sugar
• turmeric
• salt
• jackfruit
• milk
• chocolate
• sugar

Instructions

1. 1 Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter.
2. 2 Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes.
3. 3 Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes.
4. 4 Place fried jackfruit on a serving plate. Pour chocolate sauce on top.

By Shuk22

Ingredients

• ✓ oil
• chicken breast
• egg
• all-purpose flour
• cornstarch
• lemon juice
• paprika
• baking soda
• salt
• club soda

Instructions

1. 1 Cut chicken breasts, horizontally, through the middle, being careful not to cut all the way through to the other side. Open breasts like a book; place between 2 sheets of heavy plastic on a solid, level surface. Firmly pound butterflied breasts with the smooth side of a meat mallet until thin. Slice breasts into half lengthwise.
2. 2 Fill a large bowl with some ice water. Place a shallow bowl, for the batter, inside the large bowl to keep the batter cold while cooking the chicken.
3. 3 Place beaten egg into a large bowl. Sift flour and cornstarch into beaten egg; add lemon juice, paprika, baking soda, and salt. Stir in club soda until incorporated; a few lumps in the batter will create an airy texture, so be careful not to overmix.
4. 4 Transfer batter to the shallow bowl set on top of ice water.
5. 5 Heat 1 inch vegetable oil in a deep saucepan over medium heat until glossy and reaches 350 degrees F (175 degrees C).
6. 6 Fully coat chicken pieces in batter, carefully lowering into the hot oil, in 2 to 3 batches.
7. 7 Fry until golden brown and crispy and no longer pink in the centers, about 2 minutes per side. Transfer to a serving tray. Repeat with remaining chicken pieces.

By Tony Arra

Ingredients

• ✓ oil
• ground pork
• green onion
• water chestnut
• soy sauce
• cornstarch
• salt
• ginger
• wonton skin

Instructions

1. 1 Mix pork, green onions, water chestnuts, soy sauce, cornstarch, salt, and ginger in a medium bowl until well combined. Spoon 1/2 teaspoon pork mixture into the center of a wonton skin. Fold wonton skin over filling to form a triangle. Turn the top of the triangle down to meet the fold, then flip over. Moisten one corner with water; pull the opposite corner over the moistened corner to overlap, then press together firmly to seal. Repeat to make remaining wontons.
2. 2 Heat oil in a wok or large saucepan over medium-high heat to 375 degrees F (190 degrees C). Deep-fry a few wontons at a time until brown and crispy, 2 to 3 minutes. Drain on paper towels and serve warm.

By Kikkoman

Ingredients

• ✓ oil
• pork
• onion
• mushroom
• chicken broth
• celery
• salt
• black pepper
• bean sprout
• almond
• soy sauce
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add pork; cook and stir until lightly browned, 5 to 7 minutes. Add onion and mushrooms; cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover the skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes.
2. 2 Stir bean sprouts and almonds into pork mixture until incorporated. Whisk soy sauce and cornstarch together in a small bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.

By LLGARD

Ingredients

• ✓ oil
• chicken
• orange juice
• tomato sauce
• white sugar
• blackstrap molasses
• soy sauce
• garlic
• orange
• ginger
• rice wine
• cornstarch

Instructions

1. 1 Blot chicken with paper towels until completely dry. Cut into 1- to 2-inch chunks.
2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and click to adjust to the highest heat. When the pot is hot, add oil and heat until shimmering. Add chicken and saute until it starts to get golden, stirring constantly so it doesn't stick to the bottom of the pot, for 2 to 3 minutes. Pour 3/4 cup orange juice into the pot and bring to a boil while scraping all the browned bits of food off the bottom of the pan with a wooden spoon.
3. 3 Add tomato sauce, sugar, molasses, soy sauce, garlic, orange zest, ginger, and rice wine; gently stir until all ingredients are combined and coated in sauce. Cancel Saute function.
4. 4 Close and lock the lid, and make sure the vent is closed. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
5. 5 Allow the Instant Pot® to remain on for 10 minutes with the Keep Warm function. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Select Saute function and click to adjust to the lowest heat.
6. 6 Combine 3 tablespoons freshly squeezed orange juice with cornstarch in a medium bowl; whisk until combined with no lumps. Add to the Instant Pot® and stir to combine. Cook, stirring gently, until sauce thickens, about 3 minutes. Simmer for 2 to 3 minutes more.
7. 7 Cancel Saute function and let stand until sauce thickens further, 5 to 7 minutes. Serve.

By Brian Widmer

Ingredients

• ✓ oil
• chicken thigh
• soy sauce
• all-purpose flour
• cornstarch
• black pepper
• white sugar
• water
• white vinegar
• yellow onion
• pineapple chunk
• green bell pepper

Instructions

1. 1 Combine chicken and soy sauce in a glass or ceramic bowl and let marinate in the refrigerator for 1 hour.
2. 2 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
3. 3 Heat oil in a large wok to 350 degrees F (175 degrees C).
4. 4 While the oil is heating, whisk flour, 2 tablespoons cornstarch, and black pepper together in a shallow dish. Dredge chicken in flour mixture.
5. 5 Fry chicken in batches in the hot oil until golden brown and crispy and no longer pink in the centers, 5 to 8 minutes per batch. Remove to a plate.
6. 6 Discard any oil remaining in the wok. Return the wok to medium-high heat and add sugar, 1/2 cup water, and vinegar. Heat through, stirring frequently until sugar dissolves. Add onion and continue cooking for 1 minute.
7. 7 Meanwhile, mix remaining cornstarch into remaining 1/2 cup water and stir until completely mixed. Add to vinegar mixture in the pan along with pineapples and bell pepper chunks. Continue cooking until sauce thickens and bell peppers are just cooked, about 3 minutes. Add chicken and toss to coat.

By Malia Brinkley

Ingredients

• ✓ oil
• tofu
• udon noodle
• serrano pepper
• ginger root
• vegetable broth
• carrot
• shiitake mushroom
• bok choy
• green onion
• sesame oil
• soy sauce

Instructions

1. 1 Wrap tofu in paper towels; set on a plate. Place heavy books on top to dry tofu, 30 minutes.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
3. 3 Cut pressed tofu into 1-inch cubes; place on the prepared baking sheet.
4. 4 Bake in the preheated oven for 10 minutes; flip and bake until crispy, about 10 minutes more.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook udon in boiling water, according to package directions, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain.
6. 6 Heat oil in a large pot over medium heat. Add serrano and ginger; cook until softened, 2 to 3 minutes. Add vegetable broth, carrots, shiitake mushrooms, bok choy, green onions, sesame oil, soy sauce, and baked tofu. Bring to a boil, reduce heat, and simmer for 15 minutes, stirring occasionally. Add cooked udon noodles; simmer 5 minutes more.

By Seema Jain

Ingredients

• ✓ oil
• udon noodle
• chicken tenderloin
• green onion
• ginger root
• garlic
• stir-fry vegetable
• oyster sauce
• sweet soy sauce
• soy sauce
• sesame oil
• sesame seed

Instructions

1. 1 Soak the udon noodles in warm water to separate.
2. 2 Meanwhile, remove tendon from the tenderloins with a sharp knife. Place tenderloins in a food processor and pulse. You don't want big pieces, or ground chicken, but finely chopped.
3. 3 Heat oil in a wok over medium heat until shimmering. Add white parts of green onions, ginger, and garlic. Cook for 30 seconds. Add the chicken and cook and stir until no longer pink in the center, 7 to 10 minutes. Add stir-fry vegetables. Cook until heated through, about 3 minutes.
4. 4 Drain the noodles, and add the noodles to the stir-fry mixture.
5. 5 Combine oyster sauce, sweet soy sauce, soy sauce, and sesame oil in a bowl. Pour sauce over stir-fry mixture and gently mix in order to avoid breaking the noodles. Garnish with toasted sesame seeds and the green ends of the green onions.

By thedailygourmet

Ingredients

• ✓ oil
• green onion
• soy sauce
• egg
• white sugar
• garlic
• sea salt
• cornstarch
• glutinous rice flour
• all-purpose flour
• chicken wing
• chicken thigh

Instructions

1. 1 Combine green onions, soy sauce, eggs, sugar, garlic, and sea salt in a large glass or ceramic bowl. Sift cornstarch, mochiko, and all-purpose flour together into the bowl with green onion mixture; fold until smooth. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours to overnight.
2. 2 Remove chicken from the refrigerator; stir to redistribute.
3. 3 Heat oil in a large pot to 350 degrees F (175 degrees C). Lower chicken wings carefully into hot oil in batches. Fry until golden brown and cooked through. Drain on paper towels. Repeat with remaining wings.

By Mama Smith

Ingredients

• ✓ oil
• sesame oil
• ginger
• garlic
• cabbage
• bean sprout
• oyster sauce
• shrimp
• soy sauce
• egg roll wrapper
• duck sauce
• oyster sauce
• soy sauce

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
2. 2 Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
3. 3 While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
4. 4 Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
5. 5 Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

By ydipoo

Ingredients

• ✓ oil
• chicken breast
• teriyaki marinade
• green onion
• salt
• pepper
• sugar
• rice vinegar
• olive oil
• wonton wrapper
• iceberg lettuce
• water chestnut
• sesame seed
• almond
• mandarin orange segment

Instructions

1. 1 Place chicken breasts in a bowl, pour teriyaki sauce over them, and coat well. Cover, and refrigerate for 1 hour.
2. 2 Preheat an outdoor grill for direct heat.
3. 3 For the dressing, place green onions, salt, pepper, and sugar in a blender. Pour in olive oil and rice vinegar. Blend until smooth. Remove to a bowl, cover, and refrigerate until ready to serve.
4. 4 Grill chicken, turning, until done. Remove to a cutting board, and cut into strips.
5. 5 In a large skillet or wok, warm oil over medium-high heat. Cut wonton wrappers into strips. Fry wonton strips until crisp. Remove to paper towels.
6. 6 In a large bowl, toss together lettuce, water chestnuts, sesame seeds, sliced almonds, and mandarin oranges. Pour dressing over salad, and toss gently. Top with fried wontons and grilled chicken strips.

By Penny Allen

Ingredients

• ✓ oil
• frog leg
• sugar
• garlic salt
• black pepper
• egg
• cornstarch or tapioca starch
• butter
• garlic
• salt
• soy sauce
• lime juice
• chili paste
• sugar
• garlic
• sesame oil

Instructions

1. 1 Place the frog legs into a bowl and sprinkle with a mixture of 2 teaspoons sugar, garlic salt, and black pepper. Toss until evenly coated, then set aside to marinate for 30 minutes.
2. 2 Heat at least 2 inches of oil in a large, heavy pot to 350 degrees F (175 degrees C).
3. 3 Mix the frog legs in the beaten egg to coat, then drain off excess. Toss in cornstarch, and shake off excess. Fry in hot oil until golden brown and cooked through; 4 to 5 minutes. Turn once to insure they cook evenly.
4. 4 While the frog legs are cooking, melt butter in a small skillet over medium heat; stir in 2 teaspoons of minced garlic. Cook gently for about 3 minutes until the garlic softens, season with salt to taste.
5. 5 When the frog legs have finished cooking, drain well on paper towels, then place onto a serving dish. Pour garlic-butter sauce overtop; serve with dipping sauce.
6. 6 To make the dipping sauce, stir together the soy sauce, lime juice, chili paste, 1 teaspoon of sugar, and 1 teaspoon of minced garlic in a small bowl. Season to taste with sesame oil if desired.

By LN

Ingredients

• ✓ oil
• cornstarch
• water
• soy sauce
• white sugar
• salt
• chicken thigh
• taro
• vegetable oil
• shallot
• ginger
• water
• coconut milk
• basil
• salt
• white sugar

Instructions

1. 1 Mix cornstarch and water together in a large bowl until dissolved. Add soy sauce, 1 1/2 teaspoon sugar, and salt. Mix in chicken; cover with plastic wrap and let marinate in the refrigerator, about 15 minutes.
2. 2 Heat oil in a large saucepan or deep-fat fryer. Fry taro until golden brown, 3 to 5 minutes. Drain on paper towels.
3. 3 Heat remaining 1 tablespoon oil in a large skillet over high heat. Add shallots and ginger; cook and stir until fragrant, 2 to 3 minutes. Add chicken; cook and stir until no longer pink, 3 to 4 minutes.
4. 4 Transfer chicken mixture to a large saucepan. Add fried taro. Pour in enough water to cover 3/4 of the mixture. Bring to a boil; reduce heat to medium, cover, and simmer until an instant-read thermometer inserted into the chicken reads at least 165 degrees F (74 degrees C), about 15 minutes. Stir in coconut milk and basil. Season with salt and sugar.

By tonytsang

Ingredients

• ✓ oil
• rice wine
• sesame oil
• ginger
• salt
• black pepper
• chicken breast
• potato starch
• wonton wrapper
• egg
• honey
• gochujang
• lime juice
• sesame oil
• garlic
• soy sauce

Instructions

1. 1 Combine rice wine, sesame oil, ginger paste, salt, and pepper together in a glass or ceramic bowl; add chicken and toss to coat. Cover and let marinate in the refrigerator for at least 30 minutes.
2. 2 Pour potato starch onto a plate. Line a baking sheet with foil and place a rack on top.
3. 3 Heat enough oil in a frying pan over medium heat to cover the chicken pieces.
4. 4 Remove chicken from marinade and toss in potato starch to coat. Add chicken to the hot oil and fry until no longer pink in the centers, about 5 minutes.
5. 5 Place a small amount of fried chicken inside each wrapper. Brush all edges with beaten egg and fold to seal. Set aside.
6. 6 Heat more oil in a frying pan over medium heat. Pan-fry dumplings, working in batches as needed, until golden, 3 to 5 minutes. Transfer dumplings to the baking sheet rack as you work to drain excess oil.
7. 7 Whisk together honey, gochujang, lime juice, sesame oil, garlic paste, and soy sauce for sauce in a bowl. Serve with dumplings.

By Cooking in the Comments

Ingredients

• ✓ oil
• cilantro
• lime
• hot chile pepper
• sesame oil
• green onion
• gochujang
• pumpkin puree
• pork
• bucatini
• hoisin sauce
• green onion
• garlic
• paprika
• black pepper
• salt
• ground pork
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium high heat and cook pork, while breaking up into small pieces, 2 to 3 minutes. Season with salt, pepper, and smoked paprika and keep cooking and stirring until pork is crumble and is browned up, about 5 minutes.
3. 3 Lower heat to medium and add garlic and green onions. Cook for 30 seconds until fragrant. Mix in hoisin sauce and cook until sauce has glazed over all the pork pieces, 1 to 2 minutes. Transfer pork topping to a bowl.
4. 4 Pour out cooking grease but leave 1 tablespoon of grease in the skillet. Add pumpkin puree, gochujang, green onions, sesame oil, and chili peppers. Cook and stir over medium heat for 2 minutes.
5. 5 Meanwhile, bring a large pot of lightly salted water to a boil. Cook bucatini the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Fish out noodles and drop into the skillet with the pumpkin sauce. Reserve about 1/2 cup pasta cooking water.
6. 6 Squeeze lime juice on top of the noodles. Add about 2 tablespoons pasta water on top and mix noodles with the sauce until well combined. Keep adding pasta water, a little at a time, until sauce has reached your preferred consistency.
7. 7 Turn off heat and stir in chopped cilantro. Transfer noodles to a plate and top with ground pork.
8. 8 Serve and enjoy!

By John Mitzewich

Ingredients

• ✓ oil
• pork belly

Instructions

1. 1 Heat about 4 inches of oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
2. 2 Fry pork belly squares in batches until golden brown, about 5 minutes. Drain on paper towels.
3. 3 Heat about 4 inches of oil in another large saucepan to 425 degrees F (218 degrees C).
4. 4 Fry pork belly squares in batches a second time until skin "pops," 30 seconds to 1 minute. Drain on fresh paper towels.

By Lori L Dixon

Ingredients

• ✓ oil
• plantain

Instructions

1. 1 Preheat oil in a large, deep skillet over medium-high heat.
2. 2 Peel plantains. Cut in half crosswise, then cut each half lengthwise into thin pieces.
3. 3 Working in batches, fry plantains in the hot oil until browned and crispy on the outside and tender on the inside, 2 to 3 minutes per side. Drain on a paper towel-lined plate.

By Donna