Delicious Sesame Chicken and Crab Meat Rangoon Recipes

I absolutely LOVE Chinese food and most of the time I find myself wishing I had a good, simple recipe that’ll be able to compare to my favorite Chinese places! Here are two of my favorite Chinese food items with recipes that seem simple enough to make at home!

Photo Courtesy of budgetbytes.com

Sesame Chicken

http://www.budgetbytes.com/2013/08/easy-sesame-chicken/

Serves: 4
Prep Time: 10 Minutes Cook Time: 15 Minutes Total Time: 25 Minutes

Ingredients:
- Chicken
- 1 large egg
- 2 Tbsp. cornstarch
- 1 pinch each salt & pepper
- 1 Lb. boneless, skinless chicken thighs
- 2 Tbsp. vegetable oil (for frying)
- Sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. water
- ½ Tbsp. toasted sesame oil
- 1 ½ Tbsp. brown sugar
- 1 ½ Tbsp. rice vinegar
- 1 inch fresh ginger, grated
- 1 clove garlic, minced
- 2 Tbsp. sesame seeds
- 1 Tbsp. cornstarch

For Serving:
- 4 cups cooked rice (depending on what kind of rice you like)
- 2 whole green onions

Instructions:
In a large bowl, whisk together the egg, 2 Tbsp. cornstarch, and a pinch of salt and pepper. Trim any excess fat from the chicken thighs, then cut them into small 1 inch pieces. Toss the chicken in the egg and cornstarch mixture. 

Heat a large skillet with 2 Tbsp. of vegetable oil over medium-high heat. When the oil is very hot (it should look wavy on the surface), add the chicken and all of the egg mixture. Cook the chicken, stirring only occasionally, until it is golden brown and cooked through (about 7-10 minutes). Drain off the excess oil, if desired. 

While the chicken is cooking, prepare the sauce. In a small bowl stir together the soy sauce, water, sesame oil, brown sugar, rice vinegar, fresh ginger, minced garlic, cornstarch, and sesame seeds. (ginger can be grated with a small-holed cheese grater) 

Once the chicken is cooked through and golden brown, pour the sauce over top. Toss the chicken to coat in the sauce. The sauce will begin to thicken as soon as it hits the hot skillet. Once the chicken is coated and the sauce thickened, turn off the heat. 

Serve the chicken over a bed of rice and sprinkle the sliced green onions over the top.

Crab Meat Rangoon

http://www.spendwithpennies.com/crab-rangoon-crab-cream-cheese-filled-crispy-wontons/


Photo Courtesy of spendwithpennies.com

Ingredients:
- 1 5oz. can of crab meat, drained (can use fresh or packaged crab as well)
- 4 oz. cream cheese, softened
- 1 green onion, finely sliced
- ¼ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- 18 won ton wrappers
- Oil for frying

Instructions:
1. Preheat 1 inch of oil to 325 degrees over medium heat.
In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Fry
Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.
Drain on paper towels.

To Bake
Preheat oven to 425 degrees. Line a baking pan with parchment paper.
Assemble wontons and spray each with cooking spray. Bake 12-14 minutes