I Am... Mummy Dogs
Mummy dogs are not only cute and spoopy, they’re also super delicious. I’m obsessed with Halloween food. Give me all the themed parties with foods dressed up as other things. Halloween is one of the best – if not the BEST – holidays for dressing up food. Think: chewy chocolate cookies with googly eyeballs, sushi that looks like Totoro, and of course, mummy dogs! Imagine juicy hot dogs wrapped up with strips of buttery pastry and baked to golden brown perfection. Serve them up with mustard or sweet-n-spicy ketchup for the perfect handheld snack on your Halloween table.
What are mummy dogs?
A classic favorite for Halloween parties, mummy dogs are a take on pigs-in-a-blanket, but with a fun twist. Instead of making a blanket of pastry dough it’s cut it into strips. The strips wrap around hot dogs and bake up to look like a bandaged wrapped mummy. When you add on eyes, they’re unbearably cute.How to make mummy dogs
- Cut pastry into strips. You want about 1/4 inch strips of either puff pastry or crescent dough. If you’re feeling especially industrious, you can even make your own pie crust or rough puff pastry.
- Wrap the strips of pastry around the hot dogs, leaving a space for eyeballs about 1 inch down from the top of your mummy.
- Place the wrapped hot dogs on a parchment paper lined baking sheet and bake in a 375°F oven until golden brown.
- Remove, put on some eyeballs, and enjoy!
Mummy dog ingredients
This is the best part: you only need 2 ingredients: pastry and hot dogs. If you’re going to use candy eyes, you’ll need those as well.What kind of hot dogs?
Your favorite hot dog brand will work best. Classic all beef, pork, chicken, or turkey dogs work. You can even go with mini smokies for mini mummies.What kind of pastry for mummy dogs?
- Crescent dough - the classic mummy dog. You can either buy crescent rolls or crescent roll sheets. If you can find crescent dough sheets, they work well because you don’t have to roll out the dough or pinch together the triangle seams.
- Puff pastry - puff pastry is delicious and will give you a slightly puffier mummy with a flaky shattering bite.
- Pizza dough - pizza dough tends to bake up thick and is more filling. You can use your favorite pizza dough recipe or buy store bought dough.
- Pie crust - strips of pie crust are perfect for mummy dog pies.
How to make the eyes
I like using candy eyeballs because they’re so cute. Plus they’re so small that they don’t really effect the taste. You can also pick them off if you’re adverse to eating them. If you don’t want to buy candy eyes, you can also just dot on mustard. Or, use a small cookie cutter to cut out eyeball whites out of a slice of mozzarella cheese and use seaweed for irises.How to serve
These little guys taste great warm out of the oven or at room temp. Place them on a platter with small dipping bowls of ketchup and mustard. Mummy dogs are also perfect on Halloween platters.Variations
Cheesy mummy dogs Cut slices of cheese the same size as your hot dogs. Place the cheese under the hotdog and wrap with the crescent dough. Bake as per the recipe. Everything bagel spice mummy dogs Make the recipe as per below adding a sprinkle of everything bagel spice.Make ahead
You can bake these ahead of time and serve them at room temp. You can also wrap them, freeze them, then bake from frozen.How to reheat mummy dogs
If you’re going to reheat the mummy dogs, make sure you don’t attach the eyes until after reheating. To reheat, bake for 3-8 minutes in a 375°F oven or until heated through. Happy mummying! xoxo stephMummy Dogs
Mummy dogs are not only cute and spooky, they’re also super delicious.
- 8 oz crescent rolls (1 can)
- 8 hot dogs
- 16 candy eyes
Heat the oven to 375°F and line a baking sheet with parchment paper. Open the crescent roll dough and use a rolling pin to lightly roll it together so it forms one sheet. Pinch together the perforated parts, if needed.
Cut the dough into 1/4 inch strips.
Wrap the strips around the hot dogs irregularly, leaving gaps so they look more like bandages. Leave some space an inch from the top of the hot dog for the eyeballs.
Place the wrapped mummy dogs on the prepared baking sheet and bake for 10-15 minutes or until golden brown.
Remove from the oven and use a dot of mustard or ketchup to adhere the eyeballs. Enjoy dipped in mustard or ketchup.
If you can find crescent dough sheets, you can use those too, they’re easy to cut into strips.
PS - If you love Totoro and cute food, please check out all our Totoro themed foods! Throw an October Totoro movie night complete with snacks :)
I Am... Best Kitchen Buys for Prime Day
Prime Day is coming! It’s time to finally buy all the things you’ve been saving in your cart. Prime day is the best time to stock up on basic kitchen deals and treat yourself to kitchen steals. Why not do a little early holiday shopping and treat yourself! Here are some of the best things to get for your kitchen on Prime Day. If you, like me, thought there was only one Amazon Prime Day, you’ll be happy to know that there’s an October even called Prime Big Deal Days! Everyone just calls it Prime day though. It’s a two-day event and this year it’s October 8th and 9th. There will be both early kitchen deals and lightning sales, so get your keyboards and fingers ready. Prime Day deals sometimes sell out, so if you have your heart set on something, don’t hesitate. Pro tip, do a little (or a lot) of shopping before Prime Day comes along. If you really want something, put it in your cart and when the 8th hits, buy it right away without waiting. There are a couple of Prime Day deals happening right now, that you can buy, here are some deeply discounted, highly rated items.
Best Prime Day deals for home and kitchen stuff
KitchenAid Stand Mixer
The classic, classy 4.5 quart KitchenAid stand mixer is on a massive sale right now. It’s the #1 best selling in stand mixers on Amazon for a reason: it’s incredibly strong, versatile, and long lasting. It’s 18% off for its early Prime Day deal and who knows, maybe it’ll be even more on sale in October? One can hope. If you’ve had your eye on a stand mixer, definitely take advantage!Vitamix Blenders
The gold standard in blenders is Vitamix. We love and use ours every 2 days or so and we’re not even smoothie drinkers. There are so many things blenders can do in the kitchen to make your life easier, from blending sauces to making soups. Vitamix currently has some featured early Prime Day deals, and if I were to choose a new Vitamix, the 64 oz low-profile A2500 would be on my wishlist. It’s 30% right now and like all Vitamix blenders, is highly rated and built to last. Check here for other Vitamix featured deals.Instant Read Thermometer
Every home cook and kitchen NEEDS and instant read thermometer and this ThermaPro is 40% off. We’ve used this exact model recently while at a friend’s house and were impressed buy the speed and accuracy. We did a side by side with a Thermapen because we’re nerdy like that. At under $15 we’re definitely grabbing one to add to our camp/travel kitchen.Staub Cast Iron Braiser
I LOVE braisers. If you’re going to have only one cast-iron pan/pot/casserole in your kitchen, it should be this one. The high sides are perfect for searing, it’s deep enough to deep-fry in, you can use it on the stove top and in the oven, and it’s beautiful enough to bring right to the table. The glass lid is just the chef’s kiss on top, allowing you to peek at what you’re cooking without opening the lid. We have this exact braiser and I reach for it all the time. I prefer the insides of Staubs compared to Le Creuset because the insides are a smooth black enamel that doesn’t stain and is easy to clean. It’s 33% off right now, run, don’t walk. Bonus: grab this multifunctional spatula spoon that’s on sale too. It’s a high heat BPA-free matte silicone, has a large scoop and flat scraping side, and an acacia wood handle.COSORI Air Fryer
We love our air fryer so much that sometimes we joke about getting a fleet of air fryers that we’d keep out the countertop so we could air fry all the things at the same time. We updated to a COSORI air fryer recently and are seriously impressed with how air fryer technology has improved. Our current guy is this one which we are in love with, but it’s not on a Prime Deal right now. So, if you’re looking for a deal and want to try COSORI, this one is 33% off and looks like the perfect size for a couple. If you need bigger air fryer, this COSORI is bigger and is an early Prime Day sale.Nespresso
Addicted to iced coffee? Hot coffee? Any coffee!? Yup, me too. The Nespresso Vertuo POP is 23% off right now and it makes iced coffees and espressos so you can unleash your inner barista. The POP is cute and compact and will add a splash of color to your kitchen and caffeine to your life.CAROTE Non-Stick Pots and Pans Set
Full disclosure, I haven’t tried these pans, but I’m always looking at the covetously because I love how sleek and aesthetic they are. This set is 50% as an early Prime Day deal so maybe now is the time I convince Mike to get a set? They’re highly rated, non-stick, stackable, and have removable handles for ease of storage. They look like a great starter set for the kitchen or amazing for anyone who’s looking to update their non-stick cookware.KitchenAid Oven Mitts
I find one of the many things people overlook in their kitchen are oven mitts. We’re guilty of it too - our oven mitts are old. These soft silicone mitts are 47% off, wipe clean, and are rated up to 500 degrees F. Plus they come with both mittens. Did you know that sometimes you only get one?! Treat yourself to some new oven mitts. You and your hands deserve it.Knives and Knife Blocks
Knives are very personal so I hesitate to suggest Prime Day deals for them, but the beautiful thing about Amazon is that they do offer returns. I feel like knifes are the kind of purchase that needs to be done in person to feel the heft and handling, but if based on looks and reviews alone, these two knives look interesting to me: this 8 inch Damascus Kitori chef’s knife: 40% off and this 7 inch Damascus nakiri: 50% off. As for knife stands, we have a double-sided magnetic wooden block, much like this one that is 27% and we love it.The best prime day buy: Cutting Boards
Most people don’t change their cutting boards nearly enough, especially if they’re using plastic ones. Take advantage of Prime Day and grab one (or more). Truly, it’s one of the kitchen’s small luxuries to have multiple cutting boards without having to constantly be washing them. BPA free, highly rated, dishwasher safe and cute to boost, this set of three is 17% off for Prime Members. The best buy though if you’re looking for a commercial grade style cutting board, are these awesome guys. They’re up to 59% off, textured, BPA free, come in multiple large sizes, and are color coded, just like in professional kitchens (and ours too).Peelers
Have you ever used a vegetable peeler that just isn’t sharp anymore? Is it the vegetable peeler that’s in your kitchen drawer right now? The joy of peeling through vegetable skins with ease is 37% off for Prime Day. They come with carbon steel blades and are the superior Y-shape of peelers.Kitchen Towels
If there’s one thing I absolutely loathe, it’s a lack of fresh, clean kitchen towels. They’re the workhorse of the kitchen and having a huge, clean stack is a life saver. Really, any 100% cotton dish towels will do, but this set of 6 is 36% off and is highly rated, so they will do nicely. Truly the best savings are on items that you would regularly purchase anyway, but now as a bonus, they’re on sale! That’s it for now! I’ll be updating this page as I discover more deals, so hop on back before prime day! xoxo steph we may earn a smol commission from these links Read More →
I Am... Juiciest Baked Chicken Thighs
These baked chicken thighs are simply but deliciously flavored with honey, mustard, and garlic — you probably have all the ingredients in your pantry right now. The sweetness of the honey pairs perfectly with the mellow savoriness of garlic. I love honey garlic anything and these mustard with honey garlic thighs are perfection. If you’re looking for something different, there are some other flavor suggestions further down. If you asked me what I could eat over and over again, it would have to be chicken thighs. They’re so incredibly versatile, full of flavor, and absolutely delicious. Give me thighs over breast any day.
The secret to juicy chicken thighs is tempering
Tempering is just taking the chicken out of the fridge and letting it sit on the counter in a cool spot. It will give you the juiciest, most properly cooked chicken you’ll ever eat. Taking the chill off your chicken equals evenly cooked meat. If you cook chicken straight from the fridge when it’s cold, the outside of the chicken will cook faster than the inside, giving them potential to dry out. The best thing to do is prep your chicken, let them temper/marinate for about 10-15 minutes, then turn on the oven. Your chicken should be tempered by the time your oven is ready.How to bake chicken thighs
For the juiciest oven baked chicken thighs you need bone in, skin on thighs. Baking in a hot oven helps crisp up the skin and the bone keeps the meat moist and juicy.- Pat dry. Use a clean kitchen towel or paper towels to dry the skin of your chicken. You want a dry surface so that it can crisp up. Moisture is the enemy of crispiness.
- Season. Place the thighs in a bowl and add the sauce, which has a bit of oil. The oil helps conduct heat which makes the skin crispy and the seasoning in the sauce adds flavor.
- Bake. The best way to bake thighs is skin up in a roasting pan or baking dish. Bake the thighs at 425°F for about 25-30 minutes, or just until the internal temp reaches 165°F.
How long to bake chicken thighs?
- Boneless skinless chicken thighs: Bake at 425°F for 18-20 minutes.
- Bone in skin on chicken thighs: Bake at 425°F for 25-30 minutes if properly tempered.
- Bone in skin on chicken thighs: Bake at 425°F for 35-40 minutes if they’re coming right out of the fridge.
Bone in skin on vs. boneless skinless
This recipe suggests skin on, bone in chicken thighs because the skin crisps up beautifully and also self-bastes the meat underneath. Using bone in meat is always a bonus because meat cooked on the bone has more flavor and juiciness thanks to the fact that bone in meat cooks more evenly, preventing meat from drying out. Boneless skinless chicken thighs are delicious as well though - I use them in a huge amount of recipes and you can easily use them here too.Chicken thigh variations
- Lemon pepper
- Sesame soy
- Miso coconut
- Honey jalapeno garlic
- Crispy oven fried panko chicken thighs
- Teriyaki
- Paprika chicken
- Coconut curry
- Green chile
- Sriracha lime
- Lemon rosemary
Crispy oven baked chicken thighs
I love saucy, honey garlic mustard chicken, but I also love crispy baked chicken. If you’re a crispy chicken lover too, don’t worry, I’ve got you! Crispy baked chicken thighs are just as easy as regular baked thighs, all you do is add an extra crispy panko breadcrumb coating. Panko gives you super crispy crunchy skin and the honey garlic mustard marinade keeps the chicken extra juicy. Seriously good!How to make CRISPY oven baked chicken thighs
- Season and marinate the thighs as per the recipe.
- Place 2 cups of panko in a large, shallow bowl.
- Take the chicken and dip it in the panko, pressing to adhere on all sides.
- Place the chicken on a lightly oiled wire rack set in a baking sheet and bake as per the recipe, for 25-30 minutes or until the internal temperature of the chicken reaches 165°F.
Lemon pepper chicken thighs
Mix together 2 tbsp olive oil with 2 tsp freshly cracked black pepper, 1 tsp oregano, and the juice of half a lemon. Pour the lemon sauce on the thighs and top with thinly sliced lemons. Proceed the rest of the recipe below.Teriyaki chicken thighs
Mix together 2 tbsp light soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar, and 1 tsp cornstarch. Pour over the thighs and proceed with the recipe as below.Sweet and spicy chicken thighs
Mix together 1 tbsp neutral oil, 2 tbsp gochujang, 2 tbsp soy sauce, 2 tbsp honey. Pour the sauce on the thighs and proceed with the recipe as below.How do I reheat chicken thighs?
- In the microwave: place on a microwave safe plate and cover. Heat for 1 minute at a time until hot.
- In the oven: heat the oven to 325°F and place the chicken in an oven safe dish and cover with foil. Bake until warmed through.
FAQ
- Do I need to marinate chicken thighs overnight? If you have the time you can definitely marinate them overnight. I usually am super last minute and only marinate them for 1 hour. I wouldn’t marinate them for over 24 hours.
- Bone in or boneless chicken thighs? I personally love bone in chicken thighs because they have more flavor and are juicier because bone in meat cooks more evenly. Boneless chicken thighs are great for when you’re in a hurry and want to get dinner fast on the table. If you want to use boneless chicken thighs, you only need to bake them for 18-20 minutes at 425°F.
- Skin on or skinless chicken thighs? Skin on chicken thighs are delicious! The skin gets crispy and self-bastes the meat underneath so your thighs stay juicy. Skinless thighs will work too but they tend to be a touch dryer because they don’t have that layer of protection from the heat. Even if you don’t want to eat the skin, I recommend cooking your chicken skin on so you get the benefits.
- What is tempering? Tempering meat means that you take it out of the fridge and let it sit on your counter in a cool spot. It means that your chicken takes less time in the oven to cook and taking the chill off means more evenly cooked meat. When you cook meat straight from teh fridge, the outside of the chicken cooks faster than the inside because the heat takes longer to penetrate something that is cold all the way through.
- How do I bake plain thighs for things like salad? To bake plain thighs, just season the thighs with salt, pepper, and a touch of oil and bake them, omitting the honey mustard, and garlic. To get some browning on top, broil for 5 minutes, keeping an eye on the oven.
What can I serve with oven baked chicken thighs?
- avocado cucumber salad
- vegetable lo mein
- spicy chili noodles
- creamy garlic mashed potatoes
- crispy stovetop roasted potatoes
Baked Chicken Thighs
Perfect pantry juicy baked chicken thighs
- 2 lbs bone in skin on chicken thighs (6-8 thighs)
- 2 tbsp honey
- 2 tbsp whole grain mustard
- 1 tbsp dijon mustard
- 6 cloves garlic (minced)
- 1 tbsp oil
Lightly pat the chicken skin dry and season with salt and freshly ground pepper. Place in an oven safe baking dish.
In a small bowl, whisk together the honey, mustard, garlic, and oil. Pour over the chicken and make sure the thighs are evenly coated. Let temper in a cool spot in your kitchen for about 10-15 minutes then heat your oven to 425°F.
Bake the chicken for 25-30 minutes or until the internal temperature of the chicken reaches 165°F. Let rest for a couple minutes, then enjoy!
I Am... Air Fryer Chicken Thighs
Tasty, quick, juicy air fryer chicken thighs are here to save you from hunger. These air fryer chicken thighs are juicy, quick, and best of all, delicious. When you want food and you want it fast, air fryer chicken thighs are just the thing. These guys are seasoned with one of the best chicken flavors out there - lemon pepper chicken. It makes a great base chicken for any sauces or side pairings you might like, and it's so good all on its own too.
Why is the air fryer better for chicken thighs?
- If you like super juicy baked or roasted chicken, air fryer chicken tastes just as juicy and tender, maybe even more so
- Air frying chicken thighs is faster than roasting/baking
- It’s also more energy efficient because you don’t need to preheat or turn on your oven
How long to cook chicken thighs in the air fryer?
- Boneless skinless chicken thighs: Air fry at 360°F for 12-15 mins, flipping halfway.
- Bone in skin on chicken thighs: Air fry at 360°F for 18 mins, flipping halfway, then add an extra 5 minutes at 400°F to crisp up the skin.
- Frozen chicken thighs: Air fry from frozen at 360°F for 25 mins, flipping halfway, then add an extra 5 minutes at 400°F to crisp up the skin.
Bone in skin on vs. boneless skinless
You can go with either: extra juicy or extra easy, the choice is yours! This recipe defaults to boneless skinless chicken thighs because they are my go-to: they cook quickly and are never dry because the cooking time is so short. Plus, when I’m eating, I can just shove them in my mouth without thinking or use them shredded in tacos or on salads. Bone in skin on chicken thighs are delicious as well though – I use them in a huge amount of recipes and you can easily use them here too. The skin crisps up beautifully and also self-bastes the meat underneath, which makes it tastier. They're not a second class citizen at all. [caption id="attachment_34498" align="alignnone" width="1450"] left: boneless, right: skin on[/caption]How to air fry chicken thighs
I switch between making bone-in skin on chicken thighs and boneless skinless thighs in the air fryer. I like both, so which chicken thigh you choose is up to you.- Pat dry. Use a clean kitchen towel or paper towels to dry the skin of your chicken. You want a dry surface so that it can crisp up - this is especially important if you’re making bone in, skin on chicken thighs. Moisture is the enemy of crispiness.
- Season. Place the thighs in a bowl and season with a lemon juice, spices and a touch of oil. The oil helps conduct heat which makes the skin crispy and the lemon juice and seasoning adds flavor.
- Air fry. Place the chicken in the air fryer in a single layer and air fry, flipping halfway through, until the internal temp reaches 165°F. (See below for times)
The secret to juicy air fryer chicken thighs
The secret to juicy air fryer chicken thighs is…there is no secret! It always comes out juicy!Do I need to preheat the air fryer for chicken thighs?
Unlike using a regular oven, you don’t need to preheat the air fryer, which means dinner gets on the table faster. If you wanted to get that last little bit of speed or juiciness, or if your air fryer takes a little longer than you’d like to come to temp, you can preheat the air fryer before starting any of the other steps, and it’ll be hot enough by the time you have the chicken ready to go.Do you need to flip the chicken in the air fryer?
Technically you don’t need to because the air in an air fryer circulates around, but for even crispiness and presentation, especially for bone-in skin-in, I recommend it. Start cooking the chicken skin side down then flip it to finish skin side up so the skin looks pretty and crisp.What can I serve with air fried chicken thighs?
Since you have the air fryer out, why not pair the chicken thighs with:- Air fryer asparagus
- Air fryer brussels sprouts
- Air fryer roasted broccoli
- Air fryer parmesan wedge fries
How do I reheat chicken thighs in the air fryer?
To reheat already cooked chicken thighs in the air fryer, let the thighs heat up at 350°F for 2-3 minutes.What’s the best air fryer?
Our air fryer is discontinued ? but we love it so much. The Philips XL (ok actually the XXL) is what we’d get if ours ever broke though.Can I make these in the oven?
Yes!- Boneless skinless chicken thighs: Bake at 425°F for 18-20 minutes.
- Bone in skin on chicken thighs: Bake at 425°F for 25-30 minutes if properly tempered.
- Bone in skin on chicken thighs: Bake at 425°F for 35-40 minutes if they’re coming right out of the fridge.
Air Fryer Chicken Thighs
Tasty, quick, juicy air fryer chicken thighs are here to save you from hunger!
- air fryer
- 1/2 lemon
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika (smoked paprika preferred)
- 1/4 tsp freshly ground pepper (or 1/2 tsp as desired)
- 1.5 lbs bone in skin on chicken thighs (or 1lb boneless skinless, see notes)
Optional paprika oil for extra shine
- 2 tbsp olive oil
- 1 tsp paprika (smoked paprika preferred)
Slice half of the lemon and set aside, then juice the other half. Mix in 1 tbsp olive oil into the lemon juice and stir in the garlic powder, onion powder, paprika, and pepper.
Lightly pat the chicken dry with a paper towel. Season with salt and pepper. Toss the chicken in the lemon-pepper sauce.
Cook at 360°F for 12-15 mins or until the internal temperature reaches 165°F and the juices run clear. Halfway through, flip the chicken and add lemon slices. Remove from the air fryer immediately when done.
See notes for bone-in skin-on or frozen cooking times.
Optional: make some paprika oil to drizzle/brush on after the thighs are done: heat up 1 tsp paprika with 2 tbsp oil in a small pan over low heat, until it starts to bubble. Remove from the heat and brush onto the cooked thighs.
For bone-in skin-on: Cook at 360°F for 18 mins, or until the internal temperature reaches 165°F and the juices run clear. Halfway through, flip the chicken and add lemon slices. Remove from the air fryer immediately when done. Optionally, add an extra 5 minutes at 400°F for crisp skin (for a total cooking time of 23 mins).
For frozen chicken thighs, cook at 360°F for 25 mins, or until the internal temperature reaches 165°F and the juices run clear. Halfway through, flip the chicken and add lemon slices. Remove from the air fryer immediately when done. Optionally, add an extra 5 minutes at 400°F for crisp skin (for a total cooking time of 30 mins).
I Am... Turkey Wontons in Turkey Mapo Sauce
I love a good classic roast turkey, especially spatchcocked or sheet-panned, but I also love turkey as turkey. Seriously, these turkey wontons are one of the best things you can do with ground turkey. Turkey is one one of those proteins people don’t use much of but when I see it at the store, it calls to me. Our grocery store sells ground turkey thighs on the regular and the other day we picked up a package with the express intention to make these turkey wontons in turkey mapo sauce.
These turkey wontons are the best thing for ground turkey ever.
Wonton are awesome because they are incredibly versatile little dumplings. You can put almost anything you want in those delicious slippery skins (I always go with store bought wonton skins for ease) and this time around I just used my usual wonton recipe, swapping out the pork for turkey. Green onions, ginger, soy, Shaoxing wine, and sesame oil give the filling some extra flavor. And to boost the flavor even more I made mapo sauce: simply the meaty, spicy saucy part of mapo minus the tofu, minus the pork too, and with even more ground turkey. The result was tender little wontons in a ultra red turkey sauce that hugged the wontons in deliciousness.What are turkey wontons?
Turkey wontons are the same wonton you know and love - a little meat filled dumpling wrapped in wonton skin - but made with turkey. I love playing around with different fillings in wonton and turkey (especially ground thighs) is perfect because it’s juicy and just a bit different from your regular pork and shrimp filling. Plus, I love making turkey things around Thanksgiving because, turkey!Turkey wonton ingredients
We’re going with some pretty standard wonton ingredients, but with turkey: ground turkey (I prefer thighs), scallions, ginger, soy sauce, Shaoxing wine, toasted sesame oil, cornstarch, and white pepper.- Shaoxing wine: This is what will add extra oomph and flavor to your wontons. It adds a lightly sweet, nutty, earthy, and complex flavor. It’s worth it to get a bottle if you make a lot of Chinese food, read more about Shaoxing wine here.
- Toasted sesame oil: Use this on EVERYTHING to add instant flavor. It’s toasty, nutty, and so good. Don’t sleep on this. We love Kadoya, which comes in that iconic yellow topped bottle.
- White pepper: One of those things that if you don’t have it, don’t sweat it, but it’s used a lot in Chinese cooking to add a brighter and sharper peppery flavor with earthy, floral heat.
How to make turkey wontons
- Mix up the filling. The key to a good wonton filling is a little bit of cornstarch to bind everything together so you get a tender juicy wonton. Mix all the filling ingredients together until they form a paste. It might look a little on the loose/wet side, this is what you want!
- Shape the wonton. You can do this any way you want: fancy or easy. The easiest way is to just put some filling in the middle of the wrapper and pull all the edges up and gently squish into a pouch shape. Otherwise, you can put some filling in the middle, fold the wrapper in half, then bring the opposite bottom edges together, wet, and pinch to seal.
- Cook. Bring a large pot of water to a boil and when it’s rapidly bubbling, gently add the wonton, stirring to stop them from sticking to the bottom. The wonton will sink down at first and then start to float as when they’re cooked through. Take one and cut it open to make sure, then scoop them all out.
How to freeze wonton
To freeze, just lay out the wonton in a single layer on a plate or tray, not touching, and freeze until firm. Then gather them up and put them in a freezer safe bag or container. Cook from frozen, adding a couple of extra minutes on the cooking time.What is mapo sauce?
Mapo sauce is the spicy red, pork-y, garlicky, super umami forward sauce that’s served with mapo tofu. It’s delicious with tofu but we like it so much that we eat it with EVERYTHING: wonton (duh), pasta, nachos, you name it, we’ve mapo-ed it. Read more about mapo and mapo tofu here!Doubanjiang
Doubanjiang is a spicy fermented mix of soy and broad beans that's the key to authentic mapo sauce. You can find it locally at a Chinese grocery store, or online. Read more about Doubanjiang here.Is this dish spicy?
The mapo sauce has a hint of spice, but I wouldn’t say they are burn your face off spicy. The heat comes from the doubanjiang, which you can adjust as needed. If you need these to be spicier, sprinkle on some extra ground Sichuan peppercorns. The wontons themselves aren't spicy at all.What if I can’t handle spice?
Try these turkey wontons in wonton soup or tossed in jia jiang sauce which you could also make with turkey!Why you should make mapo turkey wontons
- you love turkey all the time, any time
- you want to feel the spice!
- wontons are life
- you wanna celebrate thanksgiving every day because you are thankful for good food
Turkey Wontons in Turkey Mapo Sauce
When you want turkey but don’t want to roast a whole bird, make these ground turkey wonton!
Turkey Wonton
- 1/2 lb ground turkey
- 1/4 cup green onions (sliced)
- 1 tbsp ginger (minced)
- 1 tbsp soy sauce
- 1/2 tbsp Shaoxing wine
- 1 tsp toasted sesame oil
- 1 tsp cornstarch
- 1/4 tsp white pepper
- fresh wonton wrappers (as needed)
Mapo Sauce
- 1 tbsp oil
- 1/2 lb ground turkey
- 1.5 tbsp doubanjiang (chopped, see notes)
- 2 cloves garlic (minced)
- 1 cup chicken stock
- 1 tbsp soy sauce
- 1 tbsp cornstarch (whisked into 2 tbsp water)
- green onions (sliced, to serve)
- fresh cilantro (chopped, to serve)
In a bowl, mix together the turkey, ginger, green onions, soy, Shaoxing, sesame oil, cornstarch, salt, and white pepper.
Take a wonton wrapper and place 2 teaspoons of the meat filling in the middle. Dip your finger into water and lightly wet the edges of the wrapper. Fold in half and pinch to seal. Bring the opposite bottom edges together, wet, and pinch to seal. Alternatively, just wet the edges of the wrapper and bring together and pinch into a small pouch. Keep the wrappers and finished wonton covered with saran wrap as you work, to keep them from drying out.
Bring a large pot of water to boil over medium high heat and start on the mapo sauce. In a pot, heat up the oil over medium heat. Add the turkey and cook, breaking up, until the turkey is cooked through. Turn down the heat and add the doubanjiang and cook, stirring, until the oils release from the doubanjiang and everything looks bright red.
Stir in the garlic and cook for 1 minute. Add the stock and soy sauce and bring the heat up so everything comes up to a simmer. Stir in the cornstarch slurry and bring up to a gentle simmer, until the sauce is thick and glossy, about 1 minute. Set aside.
When the water for the wontons is at a rapid boil, add in your wonton. Stir gently so they don’t stick to the bottom of the pot. Cook for 3-5 minutes (depending on size) or until cooked through – cut one open to check.
Drain well and toss in the mapo sauce. Enjoy with extra cilantro, green onions, and toasted sesame seeds if desired.
Doubanjiang is a spicy fermented mix of soy and broad beans that’s the key to authentic mapo sauce. You can find it locally at a Chinese grocery store, or online. Read more about Doubanjiang here
I Am... Air Fryer Char Siu Recipe
Is there anything better than a simple plate of rice and char siu? Chinese BBQ is a weird and wonderful thing. Like with European community bread ovens, its origins come from ancient times when Chinese villages could only support one central oven capable of making slow roasted meats. There would be one BBQ master, and in their window would hang whole pork carcasses, ducks, and always, sweet, smoky char siu. Making char siu at home isn’t hard, and there are lots of recipes online, but most of these recipes are oven-based. In my opinion though, an air fryer is a million times better. It heats up faster; the air circulation gets you a better char; and the inside is perfectly cooked in a tenth of the time.
What is char siu
Char siu, if you've never had it, is Chinese BBQ pork. It's a little bit sweet, smoky, and tender yet firm. You'll often see small bits of it in restaurant fried rice, but if it's done right, it's better served up in thick slices over plain rice and some wok fried vegetables.How to make air fryer char siu
- Cube the pork. Because we're doing this in an air fryer, surface area is your friend. Plus, more char equals more flavor.
- Make the marinade. Just 5 ingredients, plus a couple of optional.
- Marinate overnight. You can go as short as 30 mins but longer is better.
- Air fry to perfection: 8 mins at 375º is what I did.
- Enjoy on fluffy white rice with some fresh greens, or use in a recipe of your choice (more below).
Is this better than baked?
This recipe builds on our standard char siu recipe, but replaces the oven with an air fryer, and honestly, I’ll probably never go back to a conventional oven again, unless I somehow have a need for a giant batch. Hey, it could happen. I also replaced the standard pork shoulder with a 1.5" thick cut, well-marbled pork chop. It was way easier to find at the store than a pork shoulder. Moreover, it comes out juicy, sweet, and delicious, the way Chinese BBQ should be. Like Steph with her baking, sometimes small batch is the way to go, although for how delicious this is, you might want to save the marinade and do an easy second or third batch. It’ll go quick.What to do with char siu
Air Fryer Char Siu Recipe
- air fryer
- 1 lb thick cut pork chop
- 2 tbsp honey
- 2 tbsp hoisin sauce
- 1 tbsp soy sauce
- 2 cloves garlic (smashed)
- 1 inch ginger (sliced)
- 2 tsp shaoxing wine (optional)
- 1/2 tsp chinese five spice powder (optional)
- 1/4 tsp ground white pepper (optional)
Cut the pork chop into 1" pieces. Combine the remaining ingredients into a marinade, then marinate the pork in the fridge. Longer is better, ideally go at least 30 minutes, but overnight is best.
Place the pork into the air fryer basket with at least 1/4" gap between pieces, in a single layer. Set the air fryer to 375ºF for 8 minutes (see note).
Enjoy with white rice or on its own as a snack.
Note: If you prefer your pork on the more well done side, set it to 10 minutes instead.
Feel free to save the marinade in the fridge to use again within 24 hours, or bring to a boil for 1-2 minutes to use as a sauce or glaze for an extra rich char siu.
I Am... Bulgogi: Super Savory Korean Grilled Meat
Bulgogi is the easiest, most flavorful dinner main you'll make this week, and you won't believe how quick it comes together. It's tender sliced meat marinated in a subtle sweet and spicy sauce, chargrilled to perfection. Bulgogi is one of the greatest things ever and a perfect introduction to Korean food. Bulgogi is one of the easiest Korean dishes to make at home. Whether or not you have an authentic Korean BBQ grill or just a non-stick skillet on your stove, it’s an addictive savory melt in your mouth weeknight-compatible dinner.
What is bulgogi?
Bulgogi is a classic Korean BBQ meat item. It’s typically a thinly sliced cut of beef that’s been marinated in a pear-soy-onion mix. The meat is then quickly charred on a Korean BBQ plate over an open flame. At home, people crisp it up in a pan on the stove. It’s served up with rice, lettuce, and little kimchi-forward appetizers and pickles.Spicy bulgogi
To make spicy bulgogi, just stir in a bit of gochujang (Korean red pepper paste). I would start with 1 heaping teaspoon, taste, and go from there based on your spice tolerance. Do this before adding the marinade to the meat, of course.The best cuts for bulgogi beef
The best cuts of beef for bulgogi are sirloin, rib eye or brisket. It’s the thin slicing that’s the real secret to great Bulgogi. You can find perfect presliced meat at H-Mart or most other asian grocery stores. If your supermarket has a good meat department, you can usually ask them for thin slices. As a last resort, you can buy a hunk of beef, quickly chill it to almost frozen, and slice as thin as you can.Do you need a grill?
Bulgogi tastes best flame grilled over butane gas or charcoal (bulgogi means fire-meat in Korean) - although most people don't do charcoal at home since it will be very smoky and possibly dangerous if you have poor ventilation. The best bet is a nonstick or cast iron skillet over high heat.How to make bulgogi
- Roughly chop an onion, core and chop an Asian pear (you want about 1 cup of rough dice), and peel your garlic.
- Blend all the marinade ingredients until smooth.
- Marinate your meatfor 2 hours or up to overnight.
- Grill or fry your meat.
- Eat with lettuce, rice, and lots of banchan!
Bulgogi sauce ingredients
Asian pear
Asian pears, sometimes called apple pears, are light golden yellow, round, and firm with a crisp crunch (crispier than ordinary pears), lots of juice and more sweetness. If you can’t find an Asian pear, you can sub a regular pear (like Bosc) or sweet apple (like Fuji).Soy sauce
Believe it or not, soy sauces are different for each Asian country. Go for a Korean soy sauce such as Sempio if you can. If you can’t, a Japanese soy sauce is next best, such as Kikkoman.Toasted sesame oil
Toasted sesame oil is dark, nutty, and can’t be used for frying unlike it's clear sibling. You can find it in the Asian aisles, at an Asian grocery store, or online. Our favorite brand is Kadoya.Rice vinegar
Rice vinegar is a little nuttier and a lot sweeter than most other vinegars. Many rice vinegars you find will be seasoned sushi rice vinegar, with sugar, salt, and possibly other items in its ingredients list. This isn’t exactly what you want but can still be used. Actual rice vinegar only has one ingredient. Any other vinegar you love will work too.Ginger
If you hate mincing ginger, we use a Japanese ginger grater. They are very effective and pretty cheap – if you live near a Daiso, you can even get them for $1.Bulgogi Recipe
Super Savory Korean Grilled Meat
- blender
- 1/2 medium onion (roughly chopped, about 1 cup)
- 1/2 pear (cored and quartered, Asian pear preferred, about 1/2 cup)
- 4 cloves garlic (peeled)
- 1 tsp ginger (minced)
- 2 tbsp water
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp toasted sesame oil
- 2 tbsp rice vinegar
- 1/2 tsp black pepper
- 2 lbs ribeye (thinly sliced, or other meats, see notes)
- 1 tbsp gochujang (or to taste, optional)
Blend the onion, pear, garlic, ginger, and water.
Mix the onion-pear mix with soy sauce, brown sugar, toasted sesame oil, vinegar, and black pepper. Add gochujang, if using.
Mix the marinade throughly with the meat and marinate for 2 hours to overnight.
Cook the meat on a hot plate/grill, cast iron pan, or nonstick skillet, flipping as needed.
Other good choices for meats are brisket, sirloin, or any other thinly sliced meats you can find at an Asian grocery store. You can also use thinly sliced pork belly, collar, jowl, or thickly sliced chicken breast, or cubed chicken thighs.
You can julienne the rest of the pear as a garnish.
I Am... Sweet and Sour Chicken
This is a easy, healthy, 8 ingredient, no deep fry version of the classic takeout favorite sweet and sour chicken. It's kind of surprising to me that sweet and sour chicken is way more popular than sweet and sour pork. Maybe because sweet and sour pork is definitely what I grew up with. But, pork or chicken, this sweet and tart sauce is so GOOD with fluffy white rice. Forget takeout or delivery, this is better.
Baked sweet and sour chicken
This is a variation on our authentic oven-baked sweet and sour pork, featuring chicken. The chicken ends up juicy with the slightest bit of crispiness thanks to a cornstarch coating. Besides no cleanup, no expensive oil to throw away, and no splatter, this is also way better for you, so you can feel good about eating it every night, and you're going to want to. It tastes just as good as the deep fried version with none of the guilt.How to make sweet and sour chicken
- Preheat your oven to 450ºF and season your chicken with salt and pepper.
- Coat the chicken. We use cornstarch, it makes for an authentically light and crispy coating. Any other starch such as potato starch is good too.
- Bake the chicken. 20 minutes, then flip and bake another 10.
- Make the sauce while you wait. Roughly chop up your onions and pineapple too.
- Sauce the chicken and lightly cook the onions and pineapples at the same time.
- Enjoy!
Sweet and sour sauce ingredients
- Ketchup?! I know you’re thinking, why? But the real reason is ketchup used and beloved in a lot of Chinese kitchens. We used ketchup as a extra flavor booster a lot when we were growing up and the truth is, a lot of restaurants use it too. It’s the secret to getting that unique tangy sweet and sour flavor in sweet and sour dishes.
- Pineapple or no pineapple? Usually there’s pineapple in sweet and sour dishes but we didn’t have any on hand and I didn’t want to go out and buy a can (or chunk). Feel free to add any vegetables in – any crunchy, juicy vegetable is always a good bet - such as the red onion and yellow peppers in the photos. Pineapple is classic though, and fresh is best!
Tips and tricks
- Don’t forget to lightly oil the wire rack you cook your chicken it, it helps it not stick and also somehow makes the chicken more crunchy on the bottom.
- If you want even more crunch, blast the heat up at the end of the baking session and get everything deeply browned – just make sure you keep an eye on it.
If you love Chinese food
Serve this up with some:- Fluffy White Rice
- Salted Egg Yolk Fried Chicken
- Classic Chinese Tomato Egg Stir Fry
- Chinese BBQ Pork aka Char Siu
- 15 Minute Spicy Shrimp and Snap Pea Stir Fry
- Easy Keto Friendly Low Carb Beef and Broccoli Stir Fry
- Rice Noodle Rolls Wrapped Around Chinese Doughnuts
- Spicy Chili Oil Wontons
Sweet and Sour Chicken Recipe
An easy, healthy, 8 ingredient, no deep fry version of that classic take out favorite: Chinese sweet and sour chicken
- 1 lb boneless skinless chicken thighs (cubed)
- 2 tbsp cornstarch
- 1/4 cup sugar
- 3 tbsp ketchup
- 2 tbsp white vinegar
- 1 tbsp soy sauce
- 1 bell pepper (cubed)
- 1/2 red onion (cubed)
Heat your oven to 450°F. Season the chicken with salt and pepper.
Place the chicken in a ziploc bag along with 1 tablespoon cornstarch. Shake well to coat and then place on an oiled rack on a foil lined baking sheet.
Bake for 20-30 minutes, until golden brown and crispy, flipping halfway.
When the chicken is almost done baking, make the sauce by whisk the remaining 1 tablespoon of cornstarch with 1/4 cup water. Whisk in the sugar, ketchup, vinegar, and soy sauce.
Add the sauce to a nonstick pan and bring to a boil. Once bubbling, turn the heat to low and add the vegetables. Cook until your desired doneness then remove from the heat (we keep the vegetables almost raw).
Add the cooked chicken to the sauce and toss until well coated. Enjoy served with rice!
Serves 2 as a main or 4 with other dishes.
I Am... Honeynut Squash
Honeynuts are cousins to butternuts, but trust me when I say, they’re so much better. Do you like butternut squash but sometimes think it’s a bit too big? If so, super sweet and personal-sized honeynut squash is here to save the day! If you’ve ever seen a what looks like a tiny version of a butternut squash you’re lucky enough to have spotted a honeynut in the wild!
What is honeynut squash?
Have you guys heard of honeynut squash? I’ve seen it floating around on menus and the internet, but the first time I saw one in real life was at a farmer’s. It felt so special – apparently I’m nerdy like that. Honeynuts are kind of rare, like a unicorn squash: they’re are on their way to being sold in all the grocery stores, but right now they’re still kind of a farmers’ market and specialty store kind of thing. Honeynuts are essentially tiny butternut squashes created to be a better tasting, tinier squash. A chef (Dan Barber) met up with a squash breeder (Michael Mazourek) and asked him why he couldn’t make a smaller, tastier squash. After a couple of years, honeynuts were born. Honeynuts are not just smaller than butternuts, they’re also sweeter. You don’t need to peel the skins, and when roasted, they take on a caramel, almost malty flavor. The flesh is smooth and tender without any of the stringiness you get from larger squashes. They’re the perfect personal-size squash and are absolutely delicious. The first time I saw honeynuts, I exclaimed “wow, they’re SO CUTE!” about 16,000 times, picked through the box of honeynuts to find my forever honeynut and carefully cradled him home. I cracked him in half, scooped out his insides, roasted him to a deep golden honey color, then ate him with yogurt, pickled shallots, and honeyed walnuts. So GOOD. I felt truly blessed.How to roast honeynut squash
- Heat the oven. Heat the oven to 425°F. We’re going for high heat so that the squash can caramelize and become soft and tender.
- Halve the honeynut squash. Wash and dry the honeynuts then use a large sharp knife to cut them in half lengthwise from stem to base. Use a spoon to scoop out the seeds and pulpy insides.
- Roast. Drizzle the cut sides with a bit of oil and season generously with salt and pepper. Roast, skin side up on foil lined baking sheet for 20-30 minutes (depending on size) or until fork tender.
What does honeynut squash taste like?
If you love squash, honeynut squash tastes like the best gosh darn squash you’ll ever eat. It’s flavorful, sweet and nutty, with a hint of caramel and malt. They’re what butternut squash dream of being. Plus they have twice the amount of beta-carotene of butternut squash!Where to buy honeynut squash
Honeynut squash season is late September to early October. You’ll find honeynut squash at local farmers’ markets, Whole Foods, Trader Joe’s and sometimes even your regular grocery store. They’re very seasonal, so when you see them, pick some up! They’re getting more and more popular so you’ll probably see them popping up more and more.How to pick a good squash
Honeynut squash are orange when they’re ripe so look for a squash with no green. You want a firm squash with no soft spots and the stem attached. They’ll keep for quite some time (a couple of months in a cool dark spot) but you should eat them when they start to wrinkle because that means they’re starting to dry out.The best way to cook it
The best way to eat a honeynut is to roast it! Roasting it brings out its intense sweet flavors. Because they’re so tender, you can also cook them on the stove top, like I did in this Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta.Can I eat the skin?
Yes, the skin is completely edible, just like a delicata squash. This is the best part because it means no more peeling squash!Honeynut squash vs butternut squash
The best part of honeynut is that it’s a lot easier to prep then butternut. If you hate peeling, cutting and taking the seeds out of butternuts, honeynuts are here to save the day! They’re so much more tender and have a finer texture so they slice like a dream. You can also eat their skins, which are thin and similar to the skin on delicata. Win, win, win!What can I use instead of honeynut squash?
If you can’t find honeynut squash, its closest cousin is a butternut, although butternuts aren’t as sweet and a tiny bit stringier. You can also use any other winter squash. If you love honeynut squash, try this pan roasted honeynut squash with pasta! It’s fall in a bowl: creamy, cozy, garlicky pasta with honeynuts and swiss chard. Have you guys had honeynuts? Do you want to? Tell me all your honeynut dreams!Honeynut Squash with Honeyed Walnuts
Super sweet personal-sized honeynut squash is here to save the day!
- 1 honeynut squash
- 1 shallot (thinly sliced)
- 2 tsp vinegar
- 1 tsp sugar
- 1/2 tbsp butter
- 1 tbsp honey
- 1/4 cup walnut halves
- 1/4 cup greek yogurt
- 2 tbsp cucumber (shredded)
- 1 pinch ground cumin
Heat the oven to 425°F. Carefully halve your honeynut squash and scoop out the seeds. Drizzle with a bit of oil and season generously with salt and pepper. Roast in the oven, skin side up on a foil lined baking sheet, for 25-30 minutes, or until browned and tender.
While the squash is roasting, make your side dishes if desired.
Quickly pickle your shallots: Place thinly sliced shallots in a small bowl with vinegar, sugar, and 2 tablespoons of water. Stir and let sit while you make the honeyed walnuts.
Honey roast your walnuts: In a small non-stick pan, melt your butter along with the honey over medium heat. Add the walnuts and toss with the honey and butter until it bubbles and caramelizes. Remove the nuts from the pan and let cool completely.
In a small bowl, mix together the yogurt, cucumber, and a pinch of cumin. Taste and season with salt and pepper. Swoosh onto a plate and add the squash on top. Garnish with the shallots and honeyed walnuts. Enjoy!
I Am... Better Than Takeout Sesame Noodles
Sesame noodles are a thing. Sesame noodles are many people’s ride or die. What’s your go to order when you’re getting Chinese take out? Mine is beef chow fun (OMG I love the heck out of that stuff) and Mike goes between black bean beef chow mein and yang chow fried rice. What we never ever order is sesame noodles. Don’t get me wrong, I love sesame noodles. But I just never order them because, why? They’re incredibly easy to make at home - it’s literally faster than ordering takeout.
The easiest noodles to make at home
Once you make your first bowl of homemade sesame noodles, I guarantee you won’t be ordering them anymore. Slurpable strands of chewy noodles tossed in a creamy, nutty, savory, sweet sauce. SO GOOD. Plus, these are pretty much pantry noodles so you can make them any time, any where.Sesame noodles: not so spicy
These aren’t the spicy kind of noodles by the way. If you’re looking for those, you’re probably wanting to make cheater’s dan dan noodles. These are a sweet and savory nutty noodle that everyone will love. There’s creamy richness from the sesame paste, umami from the soy sauce, tang from the rice vinegar, a bit of bite from the raw garlic, and sweetness thanks to a bit of sugar.What noodles are these?
You can use any noodle you like or have on hand, but if you would like the ones in the picture, they are called Chinese knife sliced or knife cut noodles and you can get them at your local asian supermarket or online.Happiness is a bowl of (sesame) noodles
These couldn’t be simpler to make. I like mixing up the sauce right in the bowl I’m going to eat it in, that way I have only one bowl to wash. Make it a big one so you have lots of room to toss your noodles, then slurp away. Happiness is a bowl full of noodles, am I right?Better Than Takeout Sesame Noodles
Creamy sesame noodles, made faster than it takes to order in!
- 2 tbsp Chinese sesame paste
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp toasted sesame oil
- 2 tsp sugar
- 1 clove garlic (minced)
- 4 ounces dried noodles of choice
- toasted sesame seeds (to finish)
- chili flakes (to finish)
In a large bowl, mix together the sesame paste, soy sauce, rice vinegar, sesame oil, sugar, and garlic.
Cook the noodles according to the package instructions. Save 1/4 cup of the cooking water, then drain well.
Toss the noodles with the sauce, loosening with hot noodle water if too thick.
Enjoy topped with toasted sesame seeds and chili flakes if desired.
I Am... Zha Jiang Mian Recipe
If I had to choose a noodle that I could name as my number one top comfort food and eat forever and ever it would be zha jiang mian aka "fried sauce noodles." It’s an absolute breeze to make the sauce and it keeps well in the fridge which means bowls of salty, sweet, and savory noodles are ready in a flash.
What is zha jiang mian?
Translated, zha jiang mian means “fried sauce noodles” in Mandarin and essentially that’s what it is: a bunch of sauces fried up together and served tossed with noodles. It’s originally from Beijing and made with two types of fermented bean paste: ganhuang jiang (fermented yellow soy bean paste) and tianmian jiang (sweet fermented flour and bean paste). These two pastes combine together into an AMAZING salty, sweet, punchy, complex sauce. The meat sauce is kind of reminiscent of a Chinese Bolognese except it only takes 15 minutes to make. For this version we’re going for quick and easy. This zha jiang mian is crazy delicious even when it’s simplified by using easy to find Chinese ingredients – the kind you can find at Target. Make a double batch and keep it in the fridge: you can add as much or as little sauce as you like to your noodles. If you love noodles and meaty sauce, you’ll love this. It’s full of umami, sweet and salty flavors, and it tastes like comfort in a bowl. The deep punch of flavors is offset but crunchy, juicy cucumbers and the contrast between the freshness of the cucumbers, the savoriness of the sauce, and the chewiness of the noodles will make you want to eat more and more.Zha jiang mian ingredients
- shallots and garlic - shallots and garlic together are the ultimate aromatics. Shallots are sweeter and more pungent yet mellow compared to onions and garlic, well, everyone knows how amazing garlic is. Simmered in hot oil until soft, the aromas of shallots and garlic let you know something good is on the way.
- ground pork - ground pork is my favorite meat for zha jiang mian because of it’s sweet porky flavor and fat content. It’s more tender than using ground beef and has more flavor than ground chicken or turkey. You can use any minced meat you like, but pork is the classic.
- hoisin sauce - hoisin sauce is a Classic Chinese sauce that adds so much flavor. Hoisin is pretty much sold everywhere now, from Target to your basic grocery store, and of course, online. It’s a thick, sweet brown sauce that’s used in marinades and as a dipping sauce. It’s super flavorful: sweet, savory, and slightly tangy.
- oyster sauce - this is the secret ingredient that adds a huge amount of umami and seafood flavor to the sauce. more on this below
- dark soy sauce - not just your regular soy sauce, more on this below
- sugar - a little bit of sugar adds some sweetness making this dish one that both kids and adults love
- noodles - you’ll find zha jiang mian served with wheat noodles in Beijing, but you can serve them with any noodle you like. If you want to go the traditional noodle, look for a white wheat noodle in the fridge section at your local asian grocery store.
- cucumbers - julienned cucumbers add crunch and freshness that contrasts with the meaty sauce, highlighting the sauces savoriness.
Oyster sauce
Oyster sauce is sweet and thick and full of complexity. It can be found in the Asian aisle of any grocery store or online. If you see the Lee Kum Kee bottle with the two people in boats, go for that one. It’s the premium oyster sauce which lists oysters as its first ingredient. Oyster sauce doesn’t taste super seafood-y but it definitely adds an extra oomph to this sauce that you won’t be able to put your finger on.Dark soy sauce
This is a thicker, darker soy sauce that’s not as salty as light soy sauce and it’s used mostly to add a beautiful color to your noodles, but it also has a caramel note too it. It’s readily available online and at well stocked grocery stores. You can sub regular soy sauce if you don’t have dark, but it’s what gives these noodles their gloss.How to make zha jiang mian
- Fry the aromatics. Fry some shallots and garlic in oil until soft and fragrant.
- Cook the pork. Add the ground pork and cook it, breaking up, until browned.
- Fry the sauces. Add hoisin, oyster, dark soy sauce, sugar, and a bit of water and simmer until the sauce thickens and all the flavors meld.
- Mix. While the sauce is doing it’s thin, cook your noodles and drain well. When the sauce is ready, mix a generous portion with the noodles.
- Enjoy. Slurp and enjoy topped with cucumbers and green onions or cilantro!
What kind of noodles?
I love this meat sauce with all sorts of noodles. Traditionally zha jian mein comes with thick wheat flour based noodles (look in the fridge section of your local Asian grocery store), but the sauce tastes fantastic with spaghetti and I’ve been known to mix it up with rice noodles as well. Go wild, it’s a tasty savory meat sauce that pairs well with virtually any noodle. Try it with:- Chinese wheat noodles
- udon
- rice noodles
- vermicelli
- egg noodles
- lo mein noodles
- pasta
Vegetables
Usually you’ll see zha jiang mian served with fresh vegetables, a rarity in Chinese food, but the freshness of cucumbers goes so amazing with the super umami meaty flavors - the contrast is just insane. Some other vegetables you can try:- shredded carrots
- shelled edamame
- sliced radishes
- bean sprouts
- thinly sliced celery
- shredded cabbage
- green onions
- cilantro
- shredded zucchini
Zha jiang mian vs jajangmyeon
If you’re a fan of Korean food, you’ve most likely had jajangmyeon, those super flavorful noodles covered in black bean sauce. Jajangmyeon is a Korean take on zha jiang mian using the ingredients they had back when globalization wasn’t quite was it is today. Jajangmyeon is noodles covered in a thick sauce made with diced pork chunjang (black bean paste) served with vegetables.Vegetarian zha jiang mian
If you’re vegetarian, you can absolutely make this zha jiang mian with tofu. I find that extra firm tofu, crumbled, is the best in terms of texture and flavor. Crumbled tofu really mimics ground meat and the ground tofu soaks up all the sauce ingredients perfectly.Zha Jiang Mian Recipe
Bouncy noodles in an AMAZING salty, sweet, punchy, complex sauce.
- 2 tsp neutral oil
- 2 shallots (diced)
- 4 cloves garlic (minced)
- 1/2 lb ground pork
- 2 tbsp hoisin sauce
- 2 tbsp oyster sauce
- 2 tbsp dark soy sauce
- 1 tbsp sugar
- freshly ground pepper (to taste)
- 2 portions noodles (of choice)
- cucumbers (to finish)
- fresh cilantro (roughly chopped, to finish)
In a pot, heat up the oil over medium heat. Add the shallots and garlic and cook, stirring, until soft and fragrant. Add the pork and cook, breaking up, until no longer pink. Stir in the hoisin, oyster, dark soy, sugar, and 2 tablespoons of water. Let simmer over low heat for 5-10 minutes, stirring occasionally. Taste and adjust seasoning if needed. Season with pepper.
While the sauce is cooking, prep the cucumbers and cilantro. I smashed the cucumbers and broke them into small pieces, but traditionally the cucumbers are julienned.
Cook the noodles according to package instructions and drain well. Toss with the sauce and serve with cucumbers and cilantro on top. Enjoy immediately.
Estimated nutrition doesn't include your noodles of choice.
I Am... Shawarma
This chicken shawarma is going to blow you away. Pantry spices + chicken = magic! Shawarma is all the good things: crispy charred spiced meat wrapped up in a fluffy pita with fresh lettuce, juicy tomatoes, and crunchy cucumbers. It’s one of the best combinations on earth, especially at 2 in the morning. Heck, it’s one of the best combinations at any time of the day really. There’s a reason why humans have been grilling meat since the beginning of time and the deliciousness of shawarma is one of them.
How to make shawarma
Shawarma can be made with lamb, beef, chicken, or turkey. In our case, we’re going to be using chicken thighs.- Make a spice mix: In a small bowl, mix together cumin, paprika, garlic powder, coriander, cardamom, ginger, turmeric, aleppo peppers, cinnamon, and ground cloves to make a spice mix.
- Marinate: Add the spice mix, along with olive oil and lemon juice to a bowl with the chicken thighs. Marinate for at least 2 hours.
- Cook the chicken: You can do this in the oven, on the stove, in the air fryer, or on the grill. When it’s done, let it rest, then slice.
- Serve: enjoy hot on a platter with shawarma sauce, salad, and a pita; or place everything in a pita and wrap it up, street food style.
Shawarma ingredients
Shawarma is all about the spice, so aside from chicken thighs, fresh lemon juice, and olive oil, you will need: cumin, paprika, garlic powder, ground coriander, ground cardamom, ground ginger, turmeric, aleppo pepper, cinnamon, and ground cloves.- Aleppo pepper - These little dried pepper flakes are amazing. The aleppo pepper in this recipe is optional, so leave it out if you’re spice adverse. But if you’re adventurous, please give it a try. It’ll add just a hint of heat and so much deliciousness. They’re about as half as spicy as regular crushed red pepper flakes but so much more flavorful: earthy, with a fruity tang.
What is shawarma?
Shawarma as we know and love it, is a staple street food of the Middle East. Traditionally, shawarma refers to a Levantine way of preparing meat: thin cuts of marinated meat are stacked in a cone on vertical rotisserie and grilled. The word shawarma itself means “turning.” Typically shawarma is a low cost street food featuring vast quantities of tuom (garlic paste), chicken, pita bread, and fries. You can find it all over the world as plates and wraps, and it's the best thing after a long night of drinking or a quick pick me up anytime.What if I don’t have all the spices?
If you don’t have all the spices and you don’t want to buy them just for shawarma, you can buy a shawarma spice blend instead. It won’t taste the same as this recipe since all spice blends/mixes are different, but in a jam, it will work just the same.
Do I need a vertical spit?
You can get all the flavors of shawarma without the spit! The key is marinating your meats in the same spices that they use at your favorite shawarma shop. If you want that extra bit of char, after your chicken is cooked and sliced, you can aggressively char it in a cast iron pan for extra flavor.How to cook shawarma
- Stovetop - Heat up a cast iron or heavy bottomed frying pan over medium-high and cook the chicken for 3-4 minutes per side until caramelized and cooked through.
- Oven baked - Heat the oven to 425°F and lay the chicken out in a single layer on a foil lined sheet pan and bake for 20-30 minutes, flipping halfway.
- Air fryer - Air fry the marinated thighs at 360°F for 12-15 minutes, or until cooked through, flipping halfway.
- Grill - Heat the grill on medium high. When hot, grill the chicken for 3-4 minutes per side, until charred and cooked through.
Sides
Go all out and create the ultimate mezze platter with:How to serve
You can serve shawarma tucked into a pita like a wrap or you can serve it on a plate with rice, salad, and a pita on the side.Don’t forget the sauce!
Is it shawarma if there isn’t shawarma sauce? I’ve included a creamy garlicky yogurt sauce recipe with a hint of tahini and lemon. It’s so good you’re going to want to eat it with a spoon.Chicken Shawarma Recipe
This chicken shawarma is going to blow you away. Pantry spices + chicken = magic!
- 2 lb boneless skinless chicken thighs
- 3 tbsp extra virgin olive oil
- 1/2 lemon (juice only)
Shawarma Spice Mix
- 2 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp ground cardamom
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground aleppo pepper (optional)
- 1/4 tsp ground cinnamon
- 1/4 tsp ground cloves
Shawarma Sauce
- 3/4 cups greek yogurt
- 4 cloves garlic (crushed)
- 2 tbsp tahini
- 2 tbsp lemon juice
- salt and freshly ground pepper (to taste)
Assembly
- 2 cups romain
- 1 cups tomato (cubed, tomatoes of choice)
- 1 cucumber (sliced, optionally salted)
- 1/2 red onion (sliced, optionally pickled)
- 4-8 fresh pita
In a small bowl, mix together the cumin, paprika, garlic powder, coriander, cardamom, ginger, turmeric, aleppo peppers, cinnamon, and ground cloves to make a shawarma spice mix.
Add the spice mix, along with olive oil and lemon juice to a bowl with the chicken thighs. Season with salt and pepper. Marinate for at least 2 hours.
While the chicken is marinating, make the shawarma sauce by stirring together the yogurt, garlic, tahini, and lemon juice. Taste and season with salt and pepper. Cover and set aside in the fridge until ready to eat.
Heat up a cast iron or heavy bottomed frying pan over medium-high and cook the chicken for 3-4 minutes per side until caramelized and cooked through.
Slice the chicken into bite sized pieces and enjoy hot on a platter with shawarma sauce, rice, salad, and a pita; or place the shawarma in a pita with lettuce, tomatoes, cucumbers, onions, and drizzle with shawarma sauce. Optional: After slicing the chicken into bite sized pieces, and add back to the pan and cook over high heat to add extra char before serving.
If you don’t have all the shawarma spices and you don’t want to buy them just for shawarma, you can buy a shawarma spice blend instead. It won’t taste the same as this recipe since all spice blends/mixes are different, but in a jam, it will work just the same.
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