Saturday, July 3, 2010

Takeout from home, anyone?

These recipe's are a new favorite of ours whenever we are in the mood for chinese-ish. The chicken is adapted from a "japanese chicken wing" recipe and I changed up some of the ingredients to make it more to our taste. The crab rangoon is a "no fry" recipe but I tried baking them and they didnt taste as well, so now we are unhealthy and I fry them :)

Take Boneless Chicken Breast and cut into chunks about the size of a ping pong ball. Dip them in egg,then flour, then toss them in a frying pan with a little bit of butter or margarine on medium high heat.

While thats frying(occasionally rotate them so they brown evenly) you can mix up the sauce.Stir it with a whisk, it combines the ingredients much better than a spoon.

After the chicken is evenly a crispy golden brown just throw it in a casserole dish or shallow roasting pan,pour the sauce on top, and stick it in the oven for 30-45 minutes until chicken is cooked thoroughly. Its beneficial if you turn the chicken at least once while its cooking just so you can coat it again with the sauce.

So easy and soooo delicious!! We are very picky about our chinese or japanese food and it always is a bummer when you go out to eat at a new restaurant and you end up hating the food. I was skeptical about trying this but I figured I'd give it a shot. SO glad I did!

Now for the crab rangoon.
Just mix all ingredients together in a medium sized bowl.

Now get a tiny bowl or cup of warm water or egg whites. you will need this to help keep the rangoons closed otherwise the mixture will seep out while they're frying.
Place about a teaspoon sized dallop in the middle of your wonton wrapper. Make sure you keep your wonton wrappers covered while you work with each one, or they will dry out.
Dip your finger in the water or egg whites and wipe along the edges of the wonton wrapper then pinch closed. You can either do them in a triangle shape or a gathered "pocket".

The triangle shaped ones are my first batch that I baked. We didnt care for them as much because some parts were kind of "gummy" and other parts were hard. The next batch I fried in vegetable oil over medium high heat. It only took a few seconds for each one to brown so dont put too many in at once or they'll burn!
Heres what the fried ones looked like.

These were exactly what we wanted. :)
So thats it! Serve it with a side of rice if you like. We had chicken flavored rice.

Here are the ingredient Lists.

Japanese Chicken

1 1/2 to 2 pounds boneless chicken breasts
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter for frying pan

2 1/2 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1 teaspoon garlic powder, or to taste
1 teaspoon salt

*Oven Temperature-350 degrees*

Crab Rangoon

2 (8 ounce) packages cream cheese, at room temperature
1/4 cup sour cream
1 tablespoon garlic powder
2 tablespoons white sugar, or to taste
1 package imitation crabmeat, flaked
1 package wonton wrappers
*This recipe makes A LOT. So if you're serving 4 people or less I suggest making half of this recipe. Either that or refrigerate any mixture you dont use for later.

Enjoy it!!

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