Summer Fruit Salad

1/2 tsp orange zest
1/2 tsp lemon zest
2/3 c fresh squeezed orange juice
1/3 c lemon juice
1/3 c brown sugar
1 tsp vanilla

About 8 cups of fresh fruit (strawberries, blueberries, grapes, bananas, pineapple, orange, etc)

Simmer all ingredients, except vanilla and fresh fruit, in saucepan until thickened and reduced (about 5-10 minutes). Remove from heat and stir in vanilla. Let cool. Pour cooled mixture over fresh fruit and refrigerate for 2-4 hours before serving.

Oven-Baked Chicken Wings

12-14 chicken wings
garlic powder and onion powder

1/4 c butter
1/4 c hot sauce (Frank's)
garlic powder

Preheat oven to 400 degrees. Rinse wings and pat dry. Place wings on a wire rack which is seated over a cookie sheet. Season wings with garlic and onion powder. Bake in preheated oven for 45 minutes. Combine butter, hot sauce, and garlic powder in a small saucepan over medium heat until butter is melted and sauce is combined. Toss wings with sauce and return wings to the wire rack and return to oven. Decrease temperature to 350 degrees and continue baking 10-15 minutes. Remove from oven and toss wings in sauce again.

TIP: Try the sauce from Asian Chicken Wings if you don't like hot wings

Chicken Strips

1 lb chicken breast tenders
1 egg
1/4 c. buttermilk
1/2 c flour
3/4 tsp garlic powder
3/4 tsp pepper
1/4 tsp paprika
1/4 tsp salt

Heat oil in deep fryer to 375 degrees (or heat oil in frying pan). Whisk egg and buttermilk in one bowl. In another bowl, mix flour and remaining ingredients. Dip chicken tenders into egg, then coat with flour. Fry in deep fryer for 6-7 minutes (or in frying pan for 2-3 minutes on each side).

TIP: If desired, can dip each piece of chicken twice to make the chicken strips more crunchy.
TIP: You can substitute regular milk for buttermilk (or add a little vinegar to the milk to make it more like buttermilk).

Mochiko Chicken

2 TBSP mochiko flour
2 TBSP cornstarch
2 TBSP sugar
2 TBSP soy sauce
1 clove garlic, minced
1/2 inch piece of fresh ginger, grated
2 TBSP thinly sliced green onions
1 egg, beaten
1 lb boneless chicken thighs
oil for frying

Combine all ingredients except chicken thighs and oil for frying. Mix until smooth (should be the consistency of pancake batter). Cut chicken thighs into 1-2 inch cubes/pieces. Allow chicken to marinate in batter for 4 hours (or overnight). Heat oil (about 1/4 to 1/2 inch deep) in frying pan over medium-high heat. Fry chicken in small batches until deep golden brown on both sides.

Japanese Fried Chicken (Karaage)

1 lb boneless chicken thighs
3 TBSP soy sauce
1 TBSP sake
1 inch piece of fresh ginger, grated
about 1/2 c potato starch
oil for frying
couple drops of sesame oil, optional

Cut chicken thighs into 1-2 inch cubes/pieces. Mix chicken, soy sauce, sake and ginger, and marinate for about 30 minutes. Heat oil in frying pan over medium high heat (or heat in deep fryer to 350 degrees) - add a couple of drops of sesame oil to add extra flavor, if desired. Toss potato starch with the chicken (use enough potato starch to coat the chicken). Fry in small batches until deep golden brown.

TIP: Can substitute corn starch for the potato starch.
TIP: If marinating more than 30 minutes, use less soy sauce (about 2 TBSP).

Asian Crispy Dry-Fried Chicken Wings (San Tung attempt)

For the wings:
Oil for deep frying
2 c corn starch
1 1/2 c water
3 lbs chicken wings (about 24)
salt & pepper

Preheat oven to 200 degrees. Heat oil to 350 degrees in deep fryer or dutch oven. Rinse wings and pat dry with paper towels. Season with salt and pepper. Place 1/2 c cornstarch in a bowl. In another bowl mix together remaining 1 1/2 c cornstarch with 1 1/2 c water.  Dredge 6-8 wings at a time into the cornstarch and then into the water/cornstarch mixture (be sure to stir the water/cornstarch mixture before dipping because the cornstarch will settle to the bottom of the bowl). Fry the first batch of 6-8 wings for 5 minutes at 350 degrees. Remove wings and let sit on wire rack (put paper towels under the rack) for 5 minutes. While the first batch rests, prepare and fry the second batch of 6-8 wings. After the second batch has been fried, return the first batch to the fryer for 5 more minutes. Drain on wire rack and then place pan in the oven to stay warm.  Return the second batch to the fryer for 5 more minutes. Repeat until all wings have been cooked. Each batch will be fried for a total of 10 minutes with a 5 minute rest period in the middle.

For the sauce:
3 TBSP soy sauce
1/2 c sugar
1/4 c water
3 cloves garlic
1 TBSP rice vinegar
1 tsp fish sauce
1/4 tsp siracha (or more if you like it spicy)
1/4 tsp garlic powder
1/4 tsp onion powder
Dash black or white pepper
Cilantro and green onions to garnish

In a small saucepan, combine all ingredients (except cilantro and green onions) and cook over medium heat until thickened. Toss the wings in sauce and garnish with cilantro and green onions.

Bacon-Wrapped Shrimp

1/2 pound (about 16) large raw shrimp or prawns
8 slices of bacon

Peel and de-vein shrimp. Cut bacon in half to create 16 slices that are each about 4" long.
Wrap bacon around shrimp (secure with a tooth pick, if desired).
Grill shrimp for about 3 min on each side, or broil in oven about 3-5min on each side.

TIP: Grill or broil asparagus and/or mushrooms seasoned with a little salt and pepper along with the shrimp.