Easy and Delicious Recipes
Today, we will dive in and show you how to make Turmeric Paste. And take full advantage of the healing properties of turmeric’s healing power. Whether you use it in smoothies, turmeric golden milk, curries, or this homemade golden paste is much better than its Read More
Hello, it’s me, Sarah, from Cooking Frog. Today I’m going to share How to Make Chicken Minis just like Chick-fil-A makes them. Is bigger better? That does not seem to be true anymore. I mean, just look at the hamburger industry. Sliders, popularly referred to Read More
This vegetarian keto Zucchini and Spinach Lasagna is gluten-free and low-carb. It is made with skinny ricotta, tomato sauce, mozzarella, and zucchini noodles. How to make the perfect zucchini noodles? As you see, rather than lasagna noodles, I take advantage of zucchini noodles. So, how Read More
This Creamy Street Corn Cucumber Salad is cold, crunchy, smoky, and a little tangy, with smashed cucumbers, charred corn, onion, dill, garlic, and a creamy chili-seasoned dressing. The cucumbers are lightly smashed instead of neatly sliced, so the dressing catches in all the rough edges, Read More
These crispy potato cups are a fun little appetizer with golden smashed potato edges, a creamy roasted garlic pesto filling, and a fresh tomato bruschetta topping. They look fancy, but the method is simple: boil the potatoes until tender, press them into a muffin tin, Read More
Korean popcorn chicken is the kind of crispy, saucy chicken that disappears fast. The pieces are small enough to stay crunchy, but juicy inside, and the sauce gives you that sticky sweet, spicy, garlicky finish without making the recipe feel complicated.
This version can be fried for the best crunch, or made in the air fryer when you want something a little lighter. Serve it over rice, pile it into a bowl, or put it out as a snack-style dinner with extra sesame seeds and green onions on top.
2 lb boneless chicken thighs or chicken breasts, cut into 1-inch pieces
2 large eggs
2 tablespoons rice vinegar
6 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon gochugaru, optional
1/4 cup cornstarch
1/2 cup all-purpose flour
Neutral oil, for frying or brushing
1 1/2 tablespoons gochujang
3 tablespoons ketchup
4 garlic cloves, minced
1 1/2 tablespoons honey
3 tablespoons butter
1 tablespoon rice vinegar
1 tablespoon soy sauce
2 teaspoons sesame oil
2 teaspoons sesame seeds
1 teaspoon gochugaru, optional
Cooked jasmine rice
Sesame seeds
Sliced green onions
Add the chicken pieces to a large bowl with the eggs, rice vinegar, minced garlic, ginger, garlic powder, onion powder, salt, black pepper, and gochugaru if using.
Mix until every piece is coated. Let it sit for at least 15 minutes, or up to 1 hour if you have time. The chicken will still work with a short marinade, but a little resting time gives it better flavor.
For fried popcorn chicken, add the cornstarch and flour directly into the bowl with the marinated chicken. Mix until the coating turns thick, sticky, and clings to the chicken. It should look a little shaggy, not dry and powdery.
For air fryer popcorn chicken, mix the cornstarch and flour in a separate bowl. Lift the chicken pieces from the marinade, let the extra drip off slightly, then toss them in the dry coating. Press lightly so the coating sticks.
Heat 2–3 inches of neutral oil in a heavy pot to 350°F.
Fry the chicken in batches for 6–7 minutes, or until golden, crisp, and cooked through. Do not overcrowd the pot, or the coating will soften instead of crisping.
Transfer the fried chicken to a wire rack while you cook the remaining batches.
Lightly oil the air fryer basket. Arrange the coated chicken in a single layer, leaving space between the pieces. Brush or spray the tops with oil.
Air fry at 375°F for 8 minutes, flip, then cook for another 6–8 minutes, or until crisp and cooked through. Work in batches for the best texture.
In a skillet over medium-low heat, add the gochujang, ketchup, garlic, honey, rice vinegar, soy sauce, sesame oil, sesame seeds, and gochugaru if using.
Stir and let it gently simmer for 1–2 minutes, just until glossy and fragrant. Add the butter and stir until melted. Remove from the heat so the sauce does not over-thicken.
Add the crispy chicken to the sauce and toss quickly until coated. For lighter saucing, place the chicken in a bowl and spoon in just enough sauce to coat it.
Serve over jasmine rice and finish with sesame seeds and sliced green onions.
Love this Korean Popcorn Chicken? Save the image below to your Pinterest board so you can find it again when a crispy, sticky chicken craving hits.
Chicken thighs stay juicier, but chicken breasts work well if you do not overcook them.
For the crispiest fried version, keep the oil close to 350°F and fry in small batches.
If the sauce feels too thick, add 1–2 teaspoons of water and stir it over low heat.
Toss the chicken with the sauce right before serving. Once coated, it will still taste great, but the crust will slowly soften.
This creamy one-pot mushroom pasta is the kind of pasta recipe that feels cozy without turning into a big kitchen project. Everything cooks in one pan, including the pasta, so the tagliatelle absorbs flavor from the mushrooms, garlic, onion, sun-dried tomatoes, cream, and stock as Read More
These roasted garlic butter eggplants are soft, rich, and deeply savory, with golden roasted garlic tucked into every scored groove. The eggplant bakes until it turns tender and almost creamy inside, while the top gets coated with a buttery garlic-parmesan spread, a little tomato paste Read More
These crispy potato cheese balls are soft and creamy in the center, filled with melty mozzarella, and fried until golden on the outside. The base is simple mashed potato mixed with cornstarch, seasoning, and herbs, then shaped around small cubes of cheese. They work great as a snack, party bite, appetizer, or side dish with ketchup, spicy mayo, garlic sauce, or your favorite dip.
2 large potatoes, peeled and chopped
1/2 teaspoon salt, plus more for boiling water
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon chicken powder or chicken bouillon powder
5–6 tablespoons cornstarch, plus more if needed
1 tablespoon finely chopped parsley or green onion
Oil, for frying
4 ounces mozzarella cheese, cut into small cubes
Peel the potatoes and cut them into chunks so they cook evenly. Add them to a pot of salted water and boil until fork-tender, about 12–15 minutes.
Drain very well. Let the potatoes sit for a few minutes so the steam can escape. This helps keep the mixture from turning watery.
Transfer the hot potatoes to a bowl and mash until smooth. Try to remove any large lumps because the mixture will be easier to shape.
Let the mashed potatoes cool slightly before adding the rest of the ingredients.
Add salt, white pepper, garlic powder, chicken powder, cornstarch, and chopped parsley. Mix until the potato mixture turns into a soft dough.
It should be easy to press together without sticking too much to your hands. If it feels too wet, add another tablespoon of cornstarch. If it feels dry or crumbly, mix in a small splash of water or a tiny drizzle of oil.
Take a small piece of potato mixture and flatten it in your palm. Place one cube of mozzarella in the center, then wrap the potato around it.
Roll it gently into a smooth ball, making sure the cheese is fully sealed inside. If the cheese is exposed, it can leak while frying.
Repeat with the remaining mixture.
Heat oil in a deep pan over medium heat. The oil should be hot enough to bubble when a small piece of potato mixture is dropped in, but not so hot that the outside browns too quickly.
Fry the potato cheese balls in small batches until golden brown and crisp, about 3–4 minutes. Turn them gently so they color evenly.
Transfer to a paper towel-lined plate and let them cool for a minute before serving.
Use starchy potatoes if possible. Russet potatoes work especially well because they mash smoothly and help the balls hold their shape.
Do not skip draining and steaming off the potatoes after boiling. Too much moisture makes the mixture sticky and harder to fry.
Mozzarella gives the best cheese pull, but any good melting cheese can work.
Keep the balls small so the outside crisps before the cheese overheats and leaks.
For extra crunch, you can roll the shaped balls lightly in cornstarch before frying.
Serve these potato cheese balls hot, while the cheese is still melty. They go well with ketchup, spicy mayo, ranch, garlic yogurt sauce, sweet chili sauce, or sriracha mayo.
For a simple dipping sauce, mix:
1/4 cup mayo
1 tablespoon ketchup
1 teaspoon sriracha
1/2 teaspoon garlic powder
These cheesy roasted eggplant boats are soft, savory, and packed with sweet blistered cherry tomatoes, roasted garlic, fresh basil, and melted mozzarella. The eggplant roasts until the inside turns creamy, then gets mashed right in the skin and topped with a simple tomato-garlic mixture before Read More
This Crispy Air Fryer Pasta Caprese Salad turns cooked pasta into golden, crunchy little bites, then tosses them with juicy tomatoes, mozzarella pearls, fresh basil, olive oil, and balsamic. It has the flavor of a classic Caprese salad, but with a crispy pasta chip twist Read More
These Brown Sugar Parmesan Crusted Sweet Potatoes are soft and creamy in the middle with a buttery, caramelized Parmesan crust on the bottom. The mix of brown sugar, cinnamon, paprika, garlic, and salty Parmesan gives them that sweet-savory flavor that works just as well for a holiday table as it does for an easy weeknight side.
The best part is how simple the method is. The sweet potatoes bake cut-side down over little piles of Parmesan and butter, so the cheese melts into a golden crust while the inside turns tender.
Preheat the oven.
Preheat your oven to 425°F. Line a baking sheet with parchment paper. Use parchment instead of foil so the Parmesan crust releases more easily.
Cut the sweet potatoes.
Wash and dry the sweet potatoes well. Slice each sweet potato in half lengthwise. If they are extra thick, cut each half into two long wedges so they cook evenly.
Season the sweet potatoes.
Add the sweet potatoes to a large bowl. Drizzle with olive oil, then add the brown sugar, paprika, garlic powder, cinnamon, salt, and black pepper. Toss until the cut sides and skins are evenly coated.
Prepare the Parmesan crust.
Sprinkle the grated Parmesan into small piles on the prepared baking sheet, spacing them apart so each sweet potato piece has its own spot. Add a small piece of butter on top of each Parmesan pile.
Place the sweet potatoes cut-side down.
Set each sweet potato piece directly over the Parmesan and butter, cut-side down. Press gently so the flat side makes good contact with the cheese.
Bake until tender and golden.
Bake for 35–40 minutes, or until the sweet potatoes are soft when pierced with a fork and the Parmesan edges are deep golden brown.
Let the crust set.
Remove the pan from the oven and let the sweet potatoes rest for 5 minutes before moving them. This helps the Parmesan firm up and stay attached to the bottom.
Serve warm.
Use a thin spatula to lift the sweet potatoes from the pan. Serve warm with fresh parsley, extra Parmesan, hot honey, spicy mayo, or a simple garlic yogurt sauce.
Save these Parmesan Crusted Sweet Potatoes before they disappear from your mind at dinner time. Pin the image below to your Pinterest board so you can find them when you need an easy side dish that actually gets noticed.
Use finely grated Parmesan, not thick shreds. It melts into a cleaner, crispier crust and sticks better to the sweet potatoes.
Do not add too much brown sugar. A little helps with caramelization, but too much can burn before the sweet potatoes are fully tender.
Let them rest before lifting. The crust is soft right out of the oven, but after a few minutes it firms up and releases much better.
If your sweet potatoes are very large, slice them into wedges instead of halves. Smaller pieces cook faster and give you more crispy Parmesan edges.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place them crust-side down on a baking sheet and warm in a 375°F oven or air fryer until heated through. Avoid the microwave if you want to keep the Parmesan crust crisp.
These sweet potatoes go well with roasted chicken, steak, turkey, pork tenderloin, salmon, or holiday mains. They also work as a fun appetizer-style side with a dipping sauce, especially if you cut them into smaller wedges before baking.
This creamy air fryer roasted veggie pasta is the kind of easy dinner that feels a little richer than the effort it takes. The eggplant, tomatoes, peppers, and onion roast until soft and slightly caramelized, then get blended with cream cheese, basil, Parmesan, and broth Read More
Korean popcorn chicken is the kind of crispy, saucy chicken that disappears fast. The pieces are small enough to stay crunchy, but juicy inside, and the sauce gives you that sticky sweet, spicy, garlicky finish without making the recipe feel complicated. This version can be Read More
This creamy one-pot mushroom pasta is the kind of pasta recipe that feels cozy without turning into a big kitchen project. Everything cooks in one pan, including the pasta, so the tagliatelle absorbs flavor from the mushrooms, garlic, onion, sun-dried tomatoes, cream, and stock as Read More
This creamy air fryer roasted veggie pasta is the kind of easy dinner that feels a little richer than the effort it takes. The eggplant, tomatoes, peppers, and onion roast until soft and slightly caramelized, then get blended with cream cheese, basil, Parmesan, and broth Read More
These crispy cottage cheese chicken nuggets are golden on the outside, juicy in the center, and packed with flavor. Cottage cheese keeps them tender and moist, while Parmesan and a crunchy coating help create that crispy finish without deep frying. They’re baked in the oven, Read More
There’s something about slowly roasted onions that turns a simple pasta into something you actually think about making again. As they cook, they soften, sweeten, and become almost jammy, creating the base for a rich, silky sauce without much effort. This creamy roasted onion pasta Read More