If you love great ribs, then you’ll go crazy for these Chinese sticky ribs!

Chinese Sticky Ribs For Chinese New Year

Mark your calendar for February 16! That’s the date of Chinese New Year and this year is year of the dog!  Being a dog lover, I find it very appealing.

I’m planning to have a little celebration at my office that evening and these sticky ribs will be center stage since they are one of my all-time favorites. They’re delicious and very easy so this recipe is a winner on both ends.

Marinate Longer Than Usual

Most marinating times are between 4-12 hours.

These ribs require a bit longer so the full flavor can infuse. One full day, 24 hours, is necessary for that to occur. Less time will produce less flavor. But I would caution that you marinate at least 12 hours if you are pressed for time, so you must take this into account when planning to make these ribs.

On the contrary, longer than 24 hours if perfectly fine, unlike other recipes. These get better as they chill out in the marinade!

Last but not least, you get to use some of that marinade for the glaze. There is no danger in using it, even though the raw meat sat in it because you cook it and reduce it down to a syrup. The heat and subsequent reduction will kill any bacteria that was in it. And this reduction has an amazing flavor too.

Cooking Method

Where most of my rib recipes can use three different cooking methods, there is only one that can be used for this recipe because it produces excellent results. While I tend to use my Instant Pot for the majority of my rib recipes, it really doesn’t work with this one.

The oven-roasting method is the one to use here. If you are lucky enough to have a convection setting in your oven, that’s the way to go on this one. My new range has the choice of “convection bake” and “convection roast.” I used the latter setting and the results were perfect and in slightly less time than a conventional oven setting. However, if you don’t have the convection convenience, then by all means roasting on a conventional setting at the same temp will give you perfect ribs, but it’ll just take a little more time.

The Recipe

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Chinese Sticky Ribs

If you love great ribs, then you’ll go crazy for these Chinese sticky ribs!

Prep Time1 day d

Cook Time2 hours hrs

Total Time1 day d 2 hours hrs

Course: Appetizers, Pork

Cuisine: Chinese

Keyword: chinese ribs

Servings: 8

Calories: 746kcal

Author: Judith Hannemann

Ingredients

• 2 racks about 3-4 lbs each pork baby back ribs

MARINADE

• 2 cups low-sodium soy sauce
• 1 1/2 cups sugar
• 1 cup gin see NOTES
• 2 tsp grated fresh ginger -OR- 1 tsp ground ginger
• 6 large cloves garlic crushed
• 1/4 cup honey

Instructions

• Remove membrane covering the bones on the back side of the ribs. Cut ribs into 2-rib portions.
• Mix all marinade ingredients until honey and the sugar is dissolved—you may warm it in the microwave to make this easier, but do not let it boil.
• Place ribs in a single layer either in a large glass or ceramic dish -OR- in zipper freezer bags. I use the zipper freezer bags because it makes clean up easier. I needed 4 gallon-sized bags to do these ribs. You may need more or less depending on the size of the rack(s).
• Pour marinade over ribs -OR- divide it equally in each bag. Place in the refrigerator for 24 hours, turning once during the marinating time.
• Preheat oven to 325 degrees F. Line a large baking sheet with foil or parchment. Lay ribs, bone side down on the pan. Reserve 1 cup of the marinade; discard the rest.
• Roast ribs for 1 1/2 - 2 hours.
• While the ribs are roasting, pour the marinade into a small saucepan and reduce until it’s slightly syrupy over medium heat; set aside.
• When the ribs are almost done, brush them with the reduced marinade, turn the oven up to 400 degrees F until the marinade on the ribs begins to bubble--about 10 minutes.
• Serve immediately.

Notes

Gin may be omitted and replaced by chicken stock (although they won't be as tasty)

Nutrition

Serving: 1serving | Calories: 746kcal | Carbohydrates: 52g | Protein: 21g | Fat: 43g | Saturated Fat: 19g | Cholesterol: 94mg | Sodium: 2196mg | Potassium: 365mg | Fiber: 1g | Sugar: 47g | Vitamin C: 1mg | Calcium: 34mg | Iron: 3mg

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Chinese chicken nuggets just like they sell at the restaurant only much cheaper!

Who doesn’t love the appetizers in a Chinese restaurant or take out?  Especially the chicken nuggets and popcorn shrimp.

Trouble is, they are pretty pricy. Why pay that when you can make them better and cheaper at home?

These chicken nuggets are very easy to make. OK, batter dipping them is a bit messy, but it’s oh-so worth it. Thankfully, the batter contains no eggs so cleaning up your hands, messy as they’ll get, is pretty easy–the batter will just disappear under warm running water.

I suggest frying these nuggets in a wok or a basket-less deep fryer (like a Fry Daddy). I used my pro fryer with the mesh basket and the nuggets pretty much stuck to the basket and were a pain to dislodge–you will have no such trouble in a wok!

The batter, which can also be used on shrimp, is stupidly easy and with few ingredients. The key is you must let this batter sit for at least 30 minutes so the baking powder does it’s magic. The batter is so delicious, it’s even good by itself. I was picking the stuck-on batter off the wire basket once it was cool enough and truth be told, I could have made a meal out of that fried batter. I was thinking I was a massive slob doing that but got over it quickly because the stuff was delicious!!!

These are perfect dipped in duck sauce or my pot sticker dipping sauce which is in step 7 of the linked recipe.

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Chinese Chicken Nuggets

Chinese chicken nuggets just like they sell at the restaurant only much cheaper!

Prep Time35 minutes mins

Cook Time5 minutes mins

Total Time40 minutes mins

Course: Appetizers, Chicken

Cuisine: American, Chinese

Keyword: chicken nuggets

Servings: 4 -8

Calories: 173kcal

Author: Judith Hannemann

Ingredients

• 2 medium boneless skinless chicken breasts cut into 1-inch pieces (about 1 lb total)
• 5 tbsp cornstarch
• 1/2 tsp white pepper
• oil for frying--DO NOT USE OLIVE OIL see NOTES

BATTER

• 1/2 cup flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp dark sesame oil
• 1/2 cup + 1 tbs water

Instructions

• Mix all batter ingredients in a small bowl; let the batter sit for at least 30 minutes.
• Pour enough oil into a wok or dutch oven so you have 2-inches of oil in the pan measured up the side of the pan.
• Heat oil to 350 degrees F.
• Place cornstarch and white pepper in a plastic bag; shake to mix.
• Add chicken to this bag and toss to coat the chicken with the cornstarch mixture.
• Remove half the chicken and place it in the bowl with the batter; coat well. You will have to fry in 2 shifts (or more depending on the size of your pan) because of the amount of chicken.
• Place chicken piece by piece into the hot oil.
• Fry for 4-5 minutes. Repeat with remaining chicken
• Cooked chicken may be kept warm in a 200 degree F oven (see NOTES)
• Chicken will serve 4 as a main, 8 as an appetizer

Notes

You need an oil with a high smoke point to deep fry. Peanut, canola & vegetable oils are good. Olive oil is o-u-t for deep frying because it has a low smoke point.

Place cooked chicken on a wire cooling rack set in a large baking sheet. Using paper towels will make this soggy. Using a rack so air can circulate keeps fried foods crispy.

Nutrition

Serving: 1serving | Calories: 173kcal | Carbohydrates: 22g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 361mg | Potassium: 478mg | Fiber: 1g | Sugar: 1g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

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Who doesn’t love an eggroll?

The classic Cantonese egg roll.  What more can be said?

Enjoy.

Classic Egg Roll

• 2 cups Chinese cabbage (Napa), shredded (regular green may be substituted if you cannot get Napa)
• 1 tsp salt
• 1 tbs soy sauce
• 1 cup diced cooked pork, chicken or turkey
• 2 green onions, finely chopped
• 3 eggs, beaten
• 8 egg roll wrappers
• 1 tbs oil, divided
• water for sealing egg roll
• oil for deep frying

In a large bowl, mix together the shredded cabbage, salt, soy sauce, diced meat and green onion.  Set aside.


Heat 1 tsp of oil in a wok or large skillet over medium-high heat.  Add the beaten egg.  Do not stir!  Let it cook like a pancake.  When it is entirely set on one side, flip and cook the other side.  Remove egg “pancake” to a plate and let cool to lukewarm.  When cooled, cut the egg into thin strips. Mix in bowl with cabbage mixture and refrigerate until cold, about 1 hour.


Place about 3 heaping tablespoons of filling on each egg roll skin.  Roll up and seal.  The way I do this is I place a pointy end of the skin facing me then add the filling about an inch up from that point, bring the point over the filling, roll once more, bring the 2 side “points” into the center, then complete the roll, sealing the edges with water.


Heat oil in wok to 375 degrees.  Place egg rolls in hot oil and fry 5-7 minutes on each side, turning once.  Drain with slotted spoon and place on plate lined with paper towels.


You could *probably* bake them too if you brushed them with oil, put them on a baking sheet and baked at 400 degrees for about 30 minutes, turning once half-way through the cook time.  I don’t do it that way, but a reader does Crab Rangoon that way and says it comes out very nicely.


Serves 8

Classic Egg Roll

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Ahhh..a favorite and even more tasty than orange chicken.  Bold and beautiful.

Basically, the same deal as orange chicken but no broccoli and uses beef.

The authentic recipe calls for flank steak, but since that’s rather pricy, you can substitute sirloin for it.  Sirloin is often on sale.

To get the creamy and tender texture in the meat that you get in the restaurant, you have to b*tch slap that meat LOL.  Really all you are doing when you do that is tenderizing it.  What I do is cut a cube of meat about 1/2 to 1-inch thick and pound it with a meat mallet or the side of a cleaver.  If using the cleaver, place the side of the blade over the cube of meat and give the side of the blade a good WHACK with your hand.  Of course, a meat mallet is easier, and either the smooth or the side with teeth will do.  There’s the secret–and it’s done with any meat or poultry served in an Asian restaurant.


Orange Beef

For the beef:

• 1 lb boneless sirloin steak or flank steak
• 1 egg
• 1/2 cup cornstarch
• 1/4 tsp white pepper
• 1/4 cup flour
• 1 1/2 tsp salt
• 1 tbs oil
• oil for deep frying

For the sauce:

• 1 tbs minced garlic
• 1 tbs minced fresh ginger
• 1/4 cup chopped green onion (reserve some for garnish–about 1 tbs)
• 1/2 tsp hot red pepper flakes
• 1 tbs mirin or saki
• 1/2 tsp sesame oil
• 1/4 cup water
• 1 tbs cornstarch
• 1 1/2 tbs soy sauce
• 1 1/2 tbs rice vinegar
• 5 tbs sugar
• zest of 1/2 whole orange

Cut steak into bite-sized pieces, tenderize (see above narrative) and place in a bowl.  Mix the 1/2 cup cornstarch, flour, salt, and pepper.  Beat the egg in a small bowl with the 1 tbs oil. Mix in the cornstarch mixture.  Add the cornstarch/egg mixture to the steak in the bowl.  Coat well.

Heat enough oil to deep fry in a large, deep skillet or wok.  Heat oil to 375 degrees. Fry steak in batches so there is plenty of room around the steak pieces.  Maybe 6-8 pieces at a time.  Fry on each side 5-7 minutes or until crisp and beginning to brown. Drain with slotted spoon and place on a paper towel-lined plate.  Repeat until all steak is cooked.

Mix the soy sauce, rice vinegar, sugar and orange zest in a small bowl.  Set aside.

Remove oil from wok and wipe out.  Heat over high heat for about 10 seconds and add the other 1 tbs of oil.  Add the minced garlic and ginger and stir fry until very aromatic–maybe 15 seconds. Add the green onion and the pepper flakes and stir fry for 10 seconds.  Stir the sauce in the bowl and add it to the wok.  Bring sauce to boil. Add the mirin/saki and the sesame oil.  Mix the 1/4 cup water and 1 tbs cornstarch and add to the boiling sauce, stirring constantly until sauce is thickened and bubbling.  Add cooked steak coating well with sauce.

Serve immediately over rice.

Makes 4 servings

Orange Beef

Orange Beef

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Orange Chicken

This one is the real deal.  Many recipes floating around, but this one is authentic.

Authentic Chinese Orange Chicken

Lately any recipe I see for this uses chicken breast.  That’s OK I guess but Chinese don’t use it in this dish or most “red” stews or anything with soy sauce.

Breast meat is reserved for lighter, “white” dishes that are quickly cooked.  In stews or anything “twice-cooked” the poultry used is thighs.  Breast is too light in flavor to handle this sauce–it gets lost in the taste of it.  This dish requires a bolder flavor in the meat.  I learned a great deal about Chinese cuisine way back in college.  A friend’s sister managed a restaurant in Chinatown and gave up a few secrets…lucky for me!!!

Yes, the dish is a bit fussy, but it’s well worth the effort AND it’s cheaper than take-out and better than the stuff from your grocer’s freezer.

Reader Tip

This tip comes from Betty–she found the batter too thick and thinned it down with a splash of milk. She said it was perfect with that addition. Thanks Betty!

 The Recipe

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Orange Chicken

This one is the real deal.  Many recipes floating around, but this one is authentic.

Prep Time30 minutes mins

Cook Time30 minutes mins

Total Time1 hour hr

Course: Chicken

Cuisine: Asian

Keyword: orange chicken

Servings: 4

Calories: 505kcal

Author: Judith Hannemann

Ingredients

FOR THE CHICKEN

• 2 lbs boneless skinless chicken thighs
• 1 egg
• 1/2 cup cornstarch
• 1/4 tsp white pepper
• 1/4 cup flour
• 1 1/2 tsp salt
• 1 tbsp oil
• oil for deep frying

FOR THE SAUCE

• 1 tbs minced garlic
• 1 tbsp minced fresh ginger
• 1/4 cup chopped green onion reserve some for garnish--about 1 tbs
• 1/2 tsp hot red pepper flakes
• 1 cup fresh broccoli florets
• 1 tbsp mirin or saki
• 1/2 tsp sesame oil
• 1 1/2 tbsp soy sauce
• 1/4 cup water
• 1 1/2 tbsp rice vinegar
• 5 tbsp sugar
• 1 tbsp cornstarch
• zest of 1 whole orange

Instructions

• Cut chicken thighs into bite-sized pieces and place in a bowl. Mix the 1/2 cup cornstarch, flour, salt, and pepper. Beat the egg in a small bowl with the 1 tbs oil. Mix in the cornstarch mixture. Add the cornstarch/egg mixture to the chicken in the bowl. Coat well.
• Heat enough oil to deep fry in a large, deep skillet or wok. Heat oil to 375 degrees. Fry chicken in batches so there is plenty of room around the chicken. Maybe 6-8 pieces at a time. Fry on each side 5-7 minutes or until crisp and beginning to brown. Drain with slotted spoon and place on a paper towel-lined plate. Repeat until all chicken is cooked.
• Mix the soy sauce, rice vinegar, sugar and orange zest in a small bowl. Set aside.
• Remove oil from wok and wipe out. Heat over high heat for about 10 seconds and add the other 1 tbs of oil. Toss in the minced garlic and ginger and stir fry until very aromatic--maybe 15 seconds. Put the broccoli in and stir fry for 15 seconds. Add the green onion and the pepper flakes and stir fry for 10 seconds. Stir the sauce in the bowl and add it to the wok. Bring sauce to boil. Add the mirin/saki and the sesame oil. Mix the 1/4 cup water and 1 tbs cornstarch and add to the boiling sauce, stirring constantly until sauce is thickened and bubbling. Add cooked chicken coating well with sauce.
• Serve immediately over rice.

Nutrition

Serving: 1serving | Calories: 505kcal | Carbohydrates: 43g | Protein: 48g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 256mg | Sodium: 1511mg | Potassium: 689mg | Fiber: 1g | Sugar: 17g | Vitamin A: 411IU | Vitamin C: 23mg | Calcium: 49mg | Iron: 3mg

Orange Chicken

Orange Chicken

Orange Chicken

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