Make mealtime a happy time for kids with these kid-friendly recipes. They're healthy and delicious! Be a kitchen hero with the RecipeShare app!

Kid Friendly


<YouTube url="https://www.youtube.com/watch?v=UWgJuCL_NU4&pp=ygUYY2hlZiBydiBiZWVmIHRhcGEgcmVjaXBl" />

## Exploring the Charm of Beef Tapa

Beef Tapa is a beloved Filipino dish known for its savory taste and delightful texture. Its name hails from the word "tapas," which means to cure or preserve. In the world of Filipino cuisine, Tapa refers to a variety of cured, dried, or marinated meats, with Beef Tapa standing as a crowd favorite.

Today, we're diving into a simple yet delicious take on this classic - Chef RV's Easy Beef Tapa. This recipe offers a perfect blend of convenience and authentic flavor, making it a staple in every Filipino household.

## The Mouthwatering Ingredients

To whip up this delectable dish, you'll need the following ingredients:

- 1 kilo of beef (You can opt for beef tenderloin or sirloin, or go budget-friendly with supermarket beef sukiyaki cut.)
- 148 grams (½ cup + 2 tablespoons) of soy sauce
- ½ teaspoon of salt
- 1 teaspoon of black pepper, to taste
- ½ tablespoon of sugar, to taste
- 2 whole heads of garlic, washed, with skin
- 1 tablespoon calamansi or lemon juice
- ½ teaspoon baking soda
- 120 grams (½ cup) of cola or apple juice

Make sure to prepare your kitchen tools as well, as we'll be using a blender or a mortar and pestle for the marinade.

### Method

### Crafting the Succulent Marinade

The secret behind the Beef Tapa's irresistible flavor lies in its marinade. Here's how you make it:

1. Pour your soy sauce into a blender.
2. Add salt, black pepper, and sugar. Remember, the amount of sugar depends on your preference for sweetness.
3. Toss in the whole heads of garlic, skin included. The skin adds a lovely aroma to the mix.
4. Squeeze in your calamansi juice. If calamansi isn't available, lemon juice works just as well.
5. Sprinkle your baking soda. This ingredient helps trap moisture in the meat, preventing it from getting too watery when frying.
6. Pour your cola or apple juice. If you'd rather not use cola, apple juice serves as a great substitute.
7. Blend everything together until it's smooth and well-mixed.

### Cooking Your Beef Tapa: A Step-by-Step Guide

Now that your marinade is ready, let's move on to cooking the Beef Tapa.

1. Pour the marinade into your beef. Give it a good mix to ensure every piece gets a fair share of the flavor.
2. Heat up some oil in a pan.
3. Once the oil is hot enough, add your marinated beef.
4. Let it cook until it turns a beautiful shade of brown. Avoid over-stirring as this encourages moisture to escape from the meat.

Remember, patience is key when cooking Beef Tapa. Sometimes, dishes turn out better when you just let them be, and Beef Tapa is one of them.

## Savory Side Dishes for Your Beef Tapa

The Beef Tapa experience isn't complete without its classic partners: fried rice and egg. Together, they form the iconic Filipino breakfast trio known as Tapsilog (Tapa, Sinangag or fried rice, and Itlog or egg).

If you're up for a bit more variety, you can also pair your Beef Tapa with pickled papaya (atchara) or a fresh tomato salad. Both add a refreshing twist to the rich, savory flavors of the Tapa.

## Nutritional Information

This recipe makes approximately 8 servings of Beef Tapa, each serving weighing around 125 grams. Each serving contains the following approximate nutritional values:

- Calories: 220
- Protein: 25 grams
- Fat: 11 grams
- Carbohydrates: 5 grams
- Sodium: 450 milligrams

Please note that these values can vary depending on the specific brands of ingredients you use.

## Enhancing Your Beef Tapa Experience: Tips and Tricks

Here are a few pointers to make your Beef Tapa even more delightful:

- Use thin cuts of beef for a faster and easier cooking process.
- Don't shy away from using the garlic skin in the marinade. It adds a deeper aroma and flavor.
- If your Beef Tapa turns out too salty, balance it out by adding more sugar or a bit of water.
- For a thicker, richer sauce, let the marinade simmer and reduce after frying the beef.

## FAQs

### Can I use other types of meat for this recipe?

Absolutely! You can substitute the beef with pork or chicken, although the cooking time may vary.

### How long can I store the marinated beef in the fridge?

You can store the marinated beef in the fridge for up to 2 days. However, this recipe is designed for immediate cooking for the freshest taste.

### Can I use regular soy sauce instead of Kikkoman?

Yes, but keep in mind that different brands of soy sauce can vary in flavor and saltiness. Adjust the recipe as needed.

### Can I skip the baking soda in the marinade?

The baking soda helps retain moisture in the meat. While you can skip it, doing so may result in a slightly different texture.

## Unleashing Your Inner Chef

Trying out Chef RV's Easy Beef Tapa recipe is more than just preparing a meal—it's embarking on a culinary journey that combines tradition, convenience, and a whole lot of flavor. As you savor each bite of your homemade Beef Tapa, remember that the best dishes are those made with passion and a sprinkle of creativity.


Immerse yourself in the culinary journey of preparing Chef RV's easy Beef Tapa, an iconic Filipino dish that combines tradition and convenience.

Chef RV Beef Tapa Tapsilog


<YouTube url="https://www.youtube.com/watch?v=zqJx-L_eiGE&pp=ygUXY2hlZiBydiBvYXRtZWFsIGNvb2tpZXM%3D" />

## Ingredients

- 113 grams of melted salted butter
- 150 grams of brown sugar
- 1 whole egg
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon powder
- 125 grams of all-purpose flour
- 135 grams of whole oatmeal
- 150 grams of raisins or cranberries
- 60 grams of coarsely chopped walnuts

## Step-by-Step Process

1. Begin by melting the salted butter and adding it to a mixing bowl.
2. Toss in the brown sugar, capturing the essence of molasses, a true holiday flavor profile.
3. Crack open an egg into the bowl, then sprinkle in the baking soda and the cinnamon.
4. Mix these ingredients until they form a smooth blend.
5. Add the all-purpose flour. Mix again at low speed until well combined.
6. Add raisins or cranberries and coarsely chopped walnuts.
7. Add the oatmeal.
8. Mix all the ingredients until combined.
9. Divide the cookies into 24 pieces, around 32 grams each, ensuring they're all of the same size. Place them on a baking pan lined with a silicone mat.
10. Bake these beauties at 350 degrees Fahrenheit (or 180 degrees Celsius) for around 12 to 14 minutes.
11. Let them cool on the pan to prevent sweating.

## Tips to Enhance Your Oatmeal Cookies

- Using brown sugar and cinnamon not only creates a holiday flavor profile but also adds moisture to your cookies.
- Remember, cookies are forgiving. Don't stress over getting them perfect.
- Spacing your cookies apart on the tray will ensure they don't stick together and cook evenly.

## Baking On Your Terms: Ingredient Substitutes

- You can substitute the brown sugar with white sugar and a touch of maple syrup to maintain the moisture and flavor.
- If you're not a fan of raisins or cranberries, try using dried cherries or apricots.
- Walnuts can be swapped for pecans, almonds, or even pistachios for a unique twist.

## A Perfect Balance: Nutrition Information

Given a serving size of around 50 grams, each cookie will have the following:

- Calories: 210
- Carbohydrate Content: 28 grams
- Cholesterol Content: 20 mg
- Fat Content: 10 grams
- Protein Content: 3 grams
- Saturated Fat Content: 4 grams
- Sodium Content: 90 mg
- Sugar Content: 15 grams
- Trans Fat Content: 0 grams
- Unsaturated Fat Content: 6 grams

Please note these values are estimates only and should not be used for medical or dietary purposes.

## Perfect Pairings: What to Serve with Oatmeal Cookies

Oatmeal cookies are versatile delights. They pair wonderfully with a cup of hot cocoa, offering the perfect balance of sweet and savory to your tastebuds. If you're a coffee lover, the robust flavors of a good cup of joe complement the sweetness of these cookies. For tea aficionados, a warm cup of chai or Earl Grey accentuates the cinnamon notes in the cookies.

## FAQs

### Can I use regular butter instead of salted butter?

Yes, you can. If you're using unsalted butter, just add a pinch of salt to balance the sweetness.

### Can these cookies be made vegan?

Absolutely! You can substitute the egg with a flax egg, and use a dairy-free butter substitute.

### How can I store these cookies?

Store the cookies in an airtight container at room temperature. They'll stay fresh for up to a week.

### Can I freeze the dough for later use?

While this recipe is quick to make, you can freeze the dough. Just remember to thaw it in the refrigerator before baking.

### What if I don't have an ice cream scooper?

No problem! You can use a regular spoon to portion the dough. Just aim for equal-sized cookies for even baking.


Dive into the holiday spirit with Chef RV's Oatmeal Cookies. These delightful treats bring out the essence of the holiday season in each bite.

Chef RV Holiday Oatmeal Cookies


<YouTube url="https://www.youtube.com/watch?v=tCwbKIybRL8&t=3s&pp=ygUYY2hlZiBydiBiYWtlZCBjaGVlc2VjYWtl" />

## An Ode to Cheesecake: Chef RV's Signature Bake

Cheesecake – the name itself is enough to bring a smile on our faces. This simple yet decadent dessert has won hearts across the globe. Our focus today is Chef RV's baked cheesecake, a melt-in-your-mouth creation, encompassing a crumbly base and a rich, creamy cheese filling.

## Ingredients: The Building Blocks

For a cheesecake that oozes perfection, you'll need the following items (don't worry, we've converted the measurements to grams for your convenience!):

- 150 grams of crushed grahams
- 55 grams of melted butter
- 1 tbsp of sugar for the crust
- 675 grams (approximately 3 cups) of cream cheese at room temperature
- 200 grams (approximately 1 cup) of sugar for the filling
- 4 eggs
- 1 tbsp of cornstarch

## Perfecting the Cheesecake: A Step-by-Step Guide

### Crafting the Crust

1. Mix the crushed grahams, melted butter, and sugar together. The result should resemble wet sand.
2. Press this mixture into the base of a 9-inch springform pan, ensuring an even layer.

### Whipping up the Filling

1. Beat the cream cheese until it's smooth and creamy. Gradually add in the sugar, ensuring it's well incorporated.
2. Add the eggs, one at a time, making sure each one is fully mixed in before adding the next. Sprinkle in the cornstarch and mix until you have a smooth filling.
3. Pour this filling over the cooled crust and smooth the top with a spatula. Bake for about 45 minutes. The cheesecake is done when the edges are set, but the center still jiggles slightly.
4. Cool the cheesecake in the oven with the door ajar for about an hour. Then, remove it from the oven and let it cool completely before chilling it in the refrigerator for at least 4 hours, or overnight.

## Cheesecake Nutrition Facts

Given the ingredients used, this cheesecake recipe serves 8. Each serving weighs approximately 150 grams. The nutrition information per serving is as follows:

- Calories: 450
- Total Fat: 30g
- Saturated Fat: 17g
- Cholesterol: 130mg
- Sodium: 380mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Total Sugars: 30g
- Protein: 7g

Please note, this information is approximate and may vary depending on the exact ingredients used.

## The Ideal Companion: What to Serve with Cheesecake

Cheesecake is a versatile dessert, pairing well with a variety of accompaniments. For a refreshing contrast, consider a tangy fruit compote or a drizzle of dark chocolate ganache. A dollop of whipped cream can also enhance the indulgence. If you're serving the cheesecake at a gathering, consider a light, aromatic coffee or a glass of dessert wine to complement the rich creaminess.

## Swapping Ingredients: Easy Substitutes

If you're having trouble sourcing certain ingredients, don't fret! Here are some simple alternatives:

- Crushed grahams: If you can't find grahams, digestive biscuits or vanilla wafers make a great substitute.
- Cream cheese: If cream cheese isn't readily available, a combination of cottage cheese and plain yogurt can work as an alternative.

## Enhancing Your Cheesecake: Tips and Tricks

Achieving a smooth, creamy cheesecake might seem daunting, but with these tips, you'll be a pro in no time!

- Room temperature ingredients: Ensure your cream cheese and eggs are at room temperature before starting. This ensures a smoother mix and prevents cracking.
- Water bath: Baking your cheesecake in a water bath can prevent it from drying out and cracking.
- Gradual cooling: Allow the cheesecake to cool gradually in the oven with the door slightly ajar. This reduces the risk of the top cracking from sudden temperature changes.

## What's the Scoop: Frequently Asked Questions

### Why did my cheesecake crack?

Cheesecakes often crack due to sudden temperature changes or overbaking. Remember to cool it gradually in the oven and use a water bath while baking.

### Can I freeze the baked cheesecake?

Absolutely! Cheesecake freezes well. Just ensure it's tightly wrapped to prevent freezer burn.

### What can I use instead of a springform pan?

You can use a regular cake pan, but remember to line it with parchment paper for easy removal.

### How long does the cheesecake last?

Properly stored in the fridge, the cheesecake should last up to 1 week.

### Can I use low-fat cream cheese?

Yes, but keep in mind that the texture and flavor may vary slightly from full-fat cream cheese.

## The Final Slice: Appreciating Chef RV's Baked Cheesecake

So there you have it, the detailed recipe for Chef RV's baked cheesecake. This creamy, rich dessert is sure to impress your guests and satisfy your sweet tooth. Whether you're a seasoned baker or trying your hand at cheesecake for the first time, this recipe is a reliable guide. Here's to the joy of baking and the delightful bliss of a perfectly baked cheesecake! Happy baking!


Let's make Chef RV's Baked Cheesecake, a luscious dessert featuring a buttery crust and a creamy cheese filling. Discover the recipe, tips, and more!

Chef RV's Baked Cheesecake


<YouTube url="https://www.youtube.com/watch?v=_BWw3woI5X8&t=787s&pp=ygUNY2hlZiBydiBwYXJlcw%3D%3D" />

## A Taste of Home: What is Beef Pares?

Beef Pares, a popular Filipino dish, is the perfect blend of tender, flavorful beef brisket and a rich, aromatic sauce. It's a comforting meal that warms your soul, with roots tracing back to the streets of Manila. This savory dish is typically served with rice, making it a complete meal that's perfect for weeknight dinners or special occasions.

## Ingredients for an Authentic Beef Pares Experience

To create this flavorful dish, you'll need the following ingredients:

- 1 kg beef brisket, cut into cubes
- 33 g minced garlic
- 1 large white onion, chopped
- 2 teaspoons sliced ginger
- 3 pcs bay leaves (laurel)
- 1/2 teaspoon five-spice powder
- 1/3 teaspoon whole black pepper
- 80g soy sauce
- 40g coconut vinegar
- 60g dark brown sugar, to taste
- 1 liter of water
- Fish sauce, to taste

## A Step-by-Step Guide to Cooking Beef Pares

1. Prepping the Beef
   Trim any excess fat from the beef brisket, then cut it into cubes. This will help the meat absorb all the flavors and make it more tender.

2. Sautéing the Aromatics
   In a large pot, heat some oil over medium heat. Add the minced garlic, and sauté until light brown. Next, add the onions and ginger, if using, and cook until softened.

3. Adding the Beef
   Add the beef brisket cubes to the pot, and cook until they are browned on all sides. Season the meat with fish sauce to enhance its flavor.

4. Incorporating the Spices
   Once the beef is browned, add the bay leaves, five spice powder, and whole black pepper. Stir to combine and let the spices meld with the meat.

5. Simmering the Beef
   Pour in the soy sauce, coconut vinegar, and dark brown sugar. Mix well, then add enough water to cover the beef. Bring to a boil, then lower the heat and let it simmer for 1.5-2 hours or until the beef is tender.

6. Thickening the Sauce
   Once the beef is tender, mix a slurry of cornstarch and water, then add it to the pot. Stir until the sauce thickens to your desired consistency.

7. Adding the Final Touch
   Garnish your Beef Pares with chopped spring onions for a pop of color and extra flavor.

## Tips and Tricks for the Perfect Beef Pares

- Choose a beef brisket with some fat to keep the meat moist during the cooking process.
- Use a generous amount of garlic for a rich, delicious flavor.
- Adjust the amount of brown sugar according to your preference for sweetness.
- Monitor the liquid level during braising to avoid diluting the flavors.
- Simmer the meat on low heat to prevent it from becoming dry and shrinking.

## Ingredient Substitutes

If you're unable to find some ingredients in your area, consider these substitutes:

- Five spice powder: Replace with a mix of ground cinnamon, ground cloves, ground fennel seeds, ground star anise, and ground Szechuan peppercorns

- Coconut vinegar: Use apple cider vinegar or white vinegar instead
- Fish sauce: Soy sauce or Worcestershire sauce can be used as alternatives

## Nutritional Information

Per 166-gram serving (approximate values):

- Calories: 330 kcal
- Protein: 24 g
- Fat: 18 g (Saturated Fat: 7 g, Trans Fat: 0 g)
- Cholesterol: 72 mg
- Carbohydrates: 18 g (Dietary Fiber: 1 g, Sugars: 15 g)
- Sodium: 900 mg
- Potassium: 420 mg
- Calcium: 36 mg
- Iron: 3 mg

Please note that the nutritional information is an estimate and may vary based on the specific ingredients used.

## Perfect Pairings: What to Serve with Beef Pares

Beef Pares is best enjoyed with a side of steamed white rice, which absorbs the flavorful sauce beautifully. For a more authentic Filipino experience, try serving it with garlic fried rice, known as "sinangag." If you prefer a lighter side, a fresh green salad or steamed vegetables like bok choy or green beans can complement the dish.

## A Culinary Journey through the Streets of Manila

Beef Pares has long been a beloved comfort food in the Philippines. Its history is rooted in the culinary traditions of the Filipino people, who adapted Chinese cooking techniques and ingredients to create a dish that is uniquely their own. Whether you're a Filipino craving a taste of home or an adventurous foodie seeking new flavors, this mouthwatering dish is sure to hit the spot.

## Frequently Asked Questions

### Can I use a different cut of beef?

Yes, you can use other cuts of beef, such as chuck or short ribs. However, beef brisket is preferred because of its tenderness and flavor when cooked for an extended time.

### Can I cook Beef Pares in a slow cooker or pressure cooker?

Absolutely! Cooking Beef Pares in a slow cooker allows the flavors to meld together over a longer period, while using a pressure cooker can significantly reduce the cooking time.

### How do I store leftovers?

Store any leftover Beef Pares in an airtight container and refrigerate for up to 3-4 days. You can also freeze it for up to 3 months. Reheat gently on the stovetop or in the microwave.

### Can I make this dish vegetarian?

While the beef is the star of this dish, you can experiment with using tofu or mushrooms as a meat substitute. Adjust the cooking time accordingly, as these ingredients will cook faster than beef.

### Is there a way to make this dish healthier?

To make Beef Pares healthier, you can trim any excess fat from the beef and opt for a low-sodium soy sauce. Additionally, serve it with brown rice or quinoa instead of white rice for added fiber and nutrients.

## Final Thoughts on Chef RV's Beef Pares

Beef Pares is a comforting and delicious dish that brings the flavors of the Philippines to your dinner table. By following this guide and using the tips provided, you can create a mouthwatering meal that will transport you to the bustling streets of Manila. Enjoy this Filipino classic with friends and family, and savor the rich history and culture behind every bite.


Discover the delicious and heartwarming Filipino comfort food, Beef Pares! Learn how to make this mouthwatering dish with this step-by-step guide.

Chef RV Beef Pares


<YouTube url="https://www.youtube.com/watch?v=FA7x6Nqzs0M&t=712s&pp=ygUaY2hlZiBydiBubyBiYWtlIGNoZWVzZWNha2U%3D" />

## The Cheesecake Journey: From Ancient Greece to Your Kitchen

This delectable dessert has a history as rich as its flavor. Cheesecake dates back to ancient Greece and has since journeyed across the globe, evolving into various forms and flavors. Today, we're focusing on its no-bake variant—a modern twist that caters to the convenience of the 21st-century home cook.

## No Oven? No Problem!

No-bake cheesecake is a game-changer. It's a savior for those who don't own an oven, and it's also a wonderful respite on hot summer days when turning on the oven is the last thing you want to do. The beauty of a no-bake cheesecake lies in its simplicity, and we're here to walk you through Chef RV's delightful recipe.

## Gather Your Ingredients

Ready to get started? Here's what you need:

### For the Crust

- 150 grams of crushed crackers
- 2 tablespoons of sugar
- 85 grams (or 6 tablespoons) melted butter

Note: In Chef RV's version, half of the crust is made with crushed graham crackers, and the other half with crushed Oreo crackers.

### For the Cheesecake

- 450 grams (or 2 cups) of cream cheese
- 238 grams (or 1 cup) of cream
- 400g can of condensed milk
- 1 tablespoon of gelatine powder
- 60 ml (or 1/4 cup) of water

## The Step-by-Step Guide to No-Bake Bliss

### For the Container

Chef RV used two plastic containers sized 7x4.5x2 inches (8x11x5 cm) plastic containers or two 7-inches round tin cans.

Alternatively, you can also use a 9-inch or 23cm tart pan.

1. Crust Preparation: Start by mixing your crushed crackers with sugar and melted butter. Once the mixture resembles wet sand, press it into the bottom of your pan and chill for about an hour.
2. Cheesecake Mixture: Combine the cream cheese, cream, and condensed milk in a bowl. In a separate bowl, dissolve the gelatine powder in water. Microwave or heat over a flame (do not boil) and then add it to the cream mixture. Blend until smooth.
3. Assembling: Pour the cream mixture onto the chilled crust and smooth the top. Refrigerate for at least 4 hours, or until set.
4. Serving: Once set, cut into slices and serve chilled. You can top with fresh fruits or a dollop of whipped cream if desired.

## Nutritional Breakdown per Serving

This recipe yields approximately 8 servings, each weighing around 150 grams. Here's the nutritional information for each serving:

- Calories: 400
- Protein: 6g
- Carbohydrates: 30g
- Fat: 30g
- Fiber: 1g
- Sugar: 20g

(Note: This is a rough estimate. Actual values may vary.)

## Alternatives to Consider

If you're having trouble finding some of the ingredients or if you have dietary restrictions, here are some substitutions you can consider:

- Crackers: You can use any kind of biscuit for the base. Digestive biscuits, shortbread, or even ginger snaps would work well.
- Cream Cheese: If you prefer a lighter version, you can substitute half of the cream cheese with Greek yogurt.
- Condensed Milk: You can use evaporated milk and add sugar to taste, or consider using a dairy-free alternative like coconut condensed milk for a vegan version.

## Enhancing Your No-Bake Cheesecake Experience

- Getting creative with toppings: Adding a topping not only enhances the taste but also makes your cheesecake look more appetizing. You could top it with fresh fruits, chocolate shavings, or a homemade fruit compote.
- Chilling is key: Make sure to refrigerate your cheesecake for at least 4 hours before serving. This ensures that it sets properly and improves the overall texture.

## Perfect Pairings for Your No-Bake Cheesecake

No-bake cheesecake is a versatile dessert that pairs well with various beverages and side dishes. A cup of coffee, whether it's a dark roast or a latte, complements the creamy cheesecake beautifully. If you prefer tea, a light and fragrant green tea or a robust black tea would work well.

## Some FAQs

### What makes no-bake cheesecake different from baked cheesecake?

While both versions share the same main ingredient—cream cheese—the cooking method differentiates them. No-bake cheesecake is not cooked and sets in the refrigerator, leading to a lighter and creamier texture compared to its baked counterpart.

### Can I freeze my no-bake cheesecake?

Yes, you can! Just make sure to wrap it tightly in plastic wrap and then in foil. It can last in the freezer for up to 3 months.

### How long does no-bake cheesecake last in the fridge?

Properly stored, your no-bake cheesecake can last up to 5-7 days in the fridge.

## Final Morsels

There you have it! Chef RV's No-Bake Cheesecake is a testament to the fact that cooking should be a joy, not a chore. This recipe is not only convenient but also promises a heavenly taste that will have everyone asking for seconds. So what are you waiting for? Dive into your kitchen and start creating this masterpiece!


Discover the heavenly taste of Chef RV's No-Bake Cheesecake. A scrumptious, easy-to-make dessert that's a guaranteed winner for any occasion.

Chef RV's No Bake Cheesecake


## A Heavenly Harmony of Flavors

When it comes to a dish that can take your taste buds on a delightful rollercoaster ride, look no further than Sweet and Spicy Korean Chicken. This culinary masterpiece combines the best of both worlds: the sweetness of honey and sugar, and the heat from Gochugaru or mild paprika. With its irresistible taste, this Korean classic is sure to become a family favorite.

## Ingredients: A Symphony of Savory and Spicy

To whip up this mouthwatering dish, gather the following ingredients:

### For the Chicken

- 600g chicken breast, chopped into bite-sized pieces
- 1 tsp salt
- 1 tsp ginger powder
- 2 tsp minced garlic
- 4 tbsp Shaoxing cooking wine
- 1/2 tsp black pepper
- 2 eggs
- 1 cup cornstarch
- Cooking oil

### For the sauce:

- 1 tbsp Gochugaru or mild paprika
- 2 tbsp sugar
- 6 tbsp honey
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp ketchup
- 2 tsp minced garlic

### To serve:

- Spring onions
- Sesame seeds

## The Art of Preparing Sweet and Spicy Korean Chicken

### Marinade Magic

In a mixing bowl, combine the chicken pieces with salt, ginger powder, garlic, Shaoxing wine, and black pepper. Let the flavors meld for at least 15 minutes.

### Eggy Embrace

Crack open the eggs and whisk them into the marinated chicken pieces. This will help the cornstarch adhere to the chicken later on.

### Coating Chaos

Gently cover each chicken piece with cornstarch, ensuring every nook and cranny is coated for that ultimate crispy crunch.

### Frying Frenzy

Heat cooking oil in a pan and fry the chicken pieces until they're golden brown. Once cooked, drain the excess oil and set aside.

### Saucy Sensations

In a saucepan, mix together the sugar, honey, soy sauce, oyster sauce, ketchup, garlic, and Gochugaru or mild paprika. Cook over medium heat, stirring occasionally, until the sauce thickens.

### Perfect Pairing

Dress the crispy chicken pieces with the sweet and spicy sauce, making sure they're fully coated.

### Finishing Touches

Plate your Sweet and Spicy Korean Chicken and garnish with sliced spring onions and a sprinkle of sesame seeds. Voilà!

## Nutritional Nuggets

This recipe serves 4 people, with each serving being approximately 200g. Here's a breakdown of the nutritional content per serving:

- Calories: 500
- Protein: 35g
- Carbohydrates: 60g
- Fat: 15g

## Complementary Companions

Sweet and Spicy Korean Chicken pairs wonderfully with:

- Steamed jasmine rice
- Stir-fried vegetables
- Kimchi
- Cold noodles

## Ingredient Substitutes

If you're unable to find Gochugaru or mild paprika, you can substitute it with:

Chili powder (use less if it's too spicy)
Aleppo pepper

## Top Tips and Secrets for the Perfect Sweet and Spicy Korean Chicken

- Ensure to marinate the chicken pieces at least 4 hours or even overnight.
- Ensure to cut the chicken pieces in similar sizes so they cook at the same time.
- Boneless chicken thighs will also work for this recipe.
- For an extra crispy coating, double-f ry the chicken pieces by frying them for a second time after the first round of frying.
- To make the dish spicier, add more Gochugaru or use a spicier chili powder.
- Let the chicken pieces rest for a few minutes after frying to ensure maximum crispiness.

## What Are the Distinctive Flavours of Sweet and Spicy Korean Chicken?

As with a lot of other Korean dish, we are using Gochugaru. The spicy version is called Maewoon, while the less spicy version is called Deol Maewoon. Be sure to use the mild version if you cannot take the heat!

## What are the Alternatives to Gochugaru?

1. Paprika is the most readily-available substitute for Gochugaru. Be sure you use the mild version of paprika if you cannot take the heat!
2. Gochujang or Sriracha - If you can get your hand on any other chilli sauce, why not use this as substitute. When using these ready-made chilli sauces, reduce the salt from the recipe as these sauces already have seasoning.
3. Chipotle, Cayenne pepper or Aleppo pepper flakes - If you can take the heat of these peppers, then you can easily substitute the powdered version of these into this recipe.

## How to Ensure the Chicken Pieces are Crunchy?

- Ensure to fry on oil that is at least 350 F or 180 C
- When frying the chicken pieces, do not overcrowd them in the frying pan
- Double fry the chicken pieces. After around 2-3 minutes after the initial frying, put the chicken pieces back into the hot oil.

## Frequently Asked Questions

### Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs work just as well and may provide a juicier result.

### Can I bake the chicken instead of frying it?

Yes, you can. Preheat your oven to 425°F (220°C) and bake the chicken pieces on a parchment-lined baking sheet for 20-25 minutes until golden and crispy.

### How long can I store the leftover Sweet and Spicy Korean Chicken?

You can store the leftovers in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or a pan to retain its crispiness.

### What can I use instead of Shaoxing cooking wine?

If you don't have Shaoxing cooking wine, you can use dry sherry or sake as a substitute.

### Can I make the sauce ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator for up to a week. When you're ready to use it, just reheat the sauce in a saucepan and toss it with the fried chicken.


Sweet and Spicy Korean Chicken made with chicken breast chunks fried in cornstarch and egg batter and smothered with thick honey and chilli sauce.

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Sweet and Spicy Korean Chicken