Tuesday, November 3, 2009

Japanese Chicken & Cream Cheese Wontons

I can't really take credit for this recipe; Dionne served it to us recently at her house. But it is so good! Pretty tangy, though. I might recommend reducing the sugar and vinegar by 1/4 - 1/2 c.

Japanese Chicken

3 chicken breasts
2 beaten eggs
1 c. flour
deep fryer or skillet with oil for frying
6 T. soy sauce
1 c. sugar
1 c. vinegar
1 t. garlic powder
3/4 c. liquid (i used the juice from a can of mandarin oranges)
3 T. cornstarch

*cut raw chicken into strips or bite-sized pieces. Coat in egg and then with flour. Drop into hot oil & fry until golden and crispy. Drain on a paper towel. For sauce, combine all ingredients in saucepan except liquid and cornstarch. Whisk cornstarch and cold juice until blended, and slowly whisk into sauce. Heat until boiling and thickened. Place fried chicken into a baking dish and pour sauce over. Bake @ 350 until heated through, about 30 minutes. (You can also keep the chicken and sauce separate and just use the sauce for dipping.) Serve with steamed white rice.

Cream Cheese Wontons

2 bars cream cheese
1 bunch green onions, chopped
1 pkg woton wrappers

*Soften cream cheese and then mix in chopped onions. Place about 1/2 T. cream cheese mixture in middle of the wrapper, and follow directions in package for wrapping. Deep fry until golden and crispy. Fantastic dipped in Japanese sauce!

Thanks for the recipe, Di! It rocks.

1 comment:

  1. Cream cheese wontons are one of my top three loves of life. Just FYI.