Chicken Chop Suey

Chop Suey

Chop Suey is a uniquely Chinese-American dish created by Chinese immigrants during the Gold Rush era.  The dish has origins in the Taishan region of China, but there are many conflicting reports of when the dish was invented.  

INGREDIENTS

1/2 cup chicken broth
1/2 cup soy sauce
1-2 tbsp oyster sauce
2 tbsp cornstarch
1 tbsp sugar
1-1.5 lbs chicken, cubed into bite sized pieces
1 cup broccoli florets
2 carrots diced or julienned
1 small red or orange bell pepper cubed
4 mushrooms sliced
1 cup bok choy chopped
2 stalks celery sliced
1 onion sliced 
4 cloves of garlic sliced
1″ ginger piece minced
salt & pepper

1.  Combine chicken broth, soy sauce, oyster sauce, cornstarch and sugar and stir.  Set aside
2. Gather and cut all other ingredients.  
3. Heat pan to medium high heat and add neutral cooking oil.  Cook garlic, ginger, and half the onion until fragrant.  Add chicken and stir fry until chicken is no longer pink.  
4.  Stir sauce and add to pan.  Immediately add broccoli, carrots, and bell peppers.  Stir and cook for at least 2 minutes. 
5.  Add mushrooms and celery, stir, and cook for another minute. 
6. Add the rest of the onion, bok choy, and mushrooms.  Stir and cook for another minute. Adjust with salt and pepper to taste. 
7. Serve hot with a bowl of rice. 

Korean Fried Chicken with Sweet Garlic Soy

Korean Fried Chicken w/ Sweet Soy

Batter:

1-2 lbs chicken wings or drum sticks
1/2 cup rice flour
1/2 cup corn starch
1/2 cup Water
salt & pepper to taste

Sauce:

6 Cloves Garlic pressed or grated
1/2 tbsp ginger grated
2 tbsp Gochujang (Korean Chili Paste)
2 tbsp Soy Sauce
1/4 cup honey
1-2 tbsp rice vinegar (or apple cider vinegar)
2 tbsp Water

Heat gently to combine

Enough Oil to Fry.

1. Heat Oil to 325-350. Dunk chicken in batter and fry for 8-12 minutes depending on size. Work in batches if necessary.

2. Set chicken on rack or paper towels to drain and cool

3. Bring temperature of oil up to 375. Fry chicken again for 5-8 minutes.

4. Remove from oil to rack or plate with paper towels. Brush on sauce while hot. Serve immediately.