Easy and Delicious Recipes
Korean Hot Dogs is a battered and breaded hot dog that is deep-fried in oil in the Korean manner. Tasty, creamy, and crispy, it’s a favorite Korean street food. Korean Hot Dogs: What Are They? In Korea, the Korean Hot Dogs, or Korean Corn Dogs Read More
The most fabulous fried pasta meal is this fried spaghetti. Crispy but delicate noodles are topped with a savory homemade tomato sauce and creamy cheeses. It’s a delectable take on a typical spaghetti dish that the entire family will enjoy. And, best of all, it Read More
Braised pork belly in a syrupy, sweet crimson sauce is known as Hong Shao Rou in China. This dish for pork belly is ideal for a holiday supper!
Holiday feasts are a time for celebration. So there’s no better way to enjoy Christmas vacation than with Hong Shao Rou, a Shanghai-style delicacy of scarlet braised pork belly.
The vivid red color is festive, and the flavor of pork belly is exquisite when seasoned and caramelized with sugar, soy sauce, ginger, and Shaoxing wine!
Red-cooking is used in many of the most famous Chinese pork belly recipes, as well as other pork and duck meals. For most occasions, this Chinese cooking method involves slow-braising pork belly with sugar-based seasonings until it caramelizes and becomes mouthwateringly soft.
5 lbs pork belly, skin on, cut into 1.5-inch pieces
3 cups water
2 tbsp cooking oil
7 tbsp brown sugar, divided
2 tbsp light soy sauce
4 tbsp dark soy sauce
1 tbsp Shaoxing wine (or dry sherry)
1/2 cinnamon stick
1/2 inch fresh ginger, sliced thin
2 cloves garlic, crushed
2 star anise
10 Szechuan peppercorns (optional)
To Serve: Steamed rice and stir-fried or blanched greens
Blanch the Pork Belly:
Bring 3 cups of water to a boil in a large saucepan or skillet.
Add the pork belly pieces and blanch for about 1 minute per side, just until the outside firms up.
Remove the pork belly to a cutting board and set aside. Keep the hot water—you’ll use it soon.
Flavor the Blanching Water:
To the same pot of hot water, add garlic, ginger, star anise, Szechuan peppercorns (if using), and the cinnamon stick. Keep this water hot over low heat while you prep the pork. (Warm water keeps the pork tender when added back in later.)
Caramelize the Sugar:
Heat 2 tbsp oil in a large Dutch oven or deep pan over medium-low heat.
Add 3.5 tbsp of the brown sugar and let it melt undisturbed until it begins to caramelize and turn a deep amber color. Stir gently to help it along, but don’t let it burn.
Brown the Pork Belly:
Add the pork belly pieces to the caramel. Stir to coat each piece well, letting the caramel cling to all sides. Brown for a few minutes, turning gently.
Deglaze & Add Seasonings:
Pour in the light soy sauce, dark soy sauce, and Shaoxing wine. Stir to combine and coat the pork.
Simmer & Braise:
Pour in the hot spiced water along with the aromatics. The liquid should come at least halfway up the pork. Bring to a simmer, cover, and cook over medium-low heat for about 2 hours, stirring every 30 minutes or so.
Check for Tenderness:
After 2 hours, check the pork for tenderness—a chopstick should slide through easily. Continue braising if needed until melt-in-your-mouth tender.
Glaze the Sauce:
Remove the lid and increase the heat to medium. Stir in the remaining 3.5 tbsp brown sugar.
Simmer uncovered for about 20 minutes, stirring often, until the sauce thickens and glazes the pork.
Serve:
Spoon the pork belly onto a platter and drizzle with the glossy sauce. Serve with hot steamed rice and your favorite greens.
Tips:
Adjust sweetness to your taste by using more or less sugar.
This dish gets even better after a night in the fridge—leftovers reheat beautifully.
For extra shine, baste the pork pieces with sauce just before serving.
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Chicken tempura is a local specialty in Japan’s Oita Prefecture, which is part of the Kyushu region. This Chicken Tempura is typically served dipped in karashi mustard ponzu sauce, with a toasty and puffy shell on the exterior and delicious and succulent meat within. What Read More
A Vietnamese Banh Bao is the Ultimate morning or afternoon treat for everyone. You’ll enjoy how quickly they reheat from the freezer, making them ideal for packed lunches. So what’s the greatest part? Each one tastes equally as good as the first! What exactly is Read More
Time for another Chick-fil-A recipe, yay! 🥳 The Chick-fil-A sauce is a unique creamy, thick, and slightly sweet sauce you can find only at Chick-fil-a restaurants. Mostly used as a dipping sauce along with chicken nuggets and dipping fries.
The popularity of Chick-Fil-A Copycat recipes on this site is through the roof. After Chick-Fil-A Chicken minis, Chick-Fil-A mac and cheese, and Chick-Fil-A chicken salad, it’s time for another amazing copycat recipe from this well-known fast-food restaurant. This time I present to you Chick-Fil-A sauce.
Also, be sure to check the video instructions for Chick-Fil-A sauce and the bottom of the article.
Chick-fil-A is one of the largest chains of fast-food restaurants located in the US and Canada and was founded just after WWII ended in 1946. It serves chicken dishes, including chicken sandwiches and chicken nuggets, and offers a family-friendly experience.
The chain’s signature sandwich is breaded chicken breast served on a toasted bun, with two pickles and a side of waffle fries. Chick-fil-A also offers salads and breakfast items, such as oatmeal and breakfast sandwiches, and of course, something to go with amazing chicken is the out-of-this-world chick-fil-a sauce.
It all happened back in the early 1980s in a Chick-Fil-A restaurant in Fredericksburg, Virginia, when a Chick-Fil-A Team Member by accident combined barbeque sauce with honey mustard, and the Chick-Fil-A sauce recipe was born.
Honestly, most of the recipes that I found online aren’t even close to the real thing. But I tried a recipe that was very similar to what they serve at Chick-fil-A. The sauce is made with a lot of bold flavors like mayo, mustard, and honey.
The sauce is a little bit sweet but not overwhelmingly sweet. It has a very creamy texture due to the inclusion of mayo. This sauce is a match made in heaven with chicken but also with dipping fries and this amazing Chick-Fil-A grilled chicken cool wrap. Also, you can add it to any sandwich or burger you like.
In fact, Chick-fil-A has even trademarked the name “Chick-fil-A Sauce,” and they even sued a little food truck in New York City for using the name “Chick-fil-A Sauce.” It’s a pretty popular sauce, and many people have tried to figure out how to make it at home.
So, after ultra-popular Chick-fil-a Chicken Minis and Chick-fil-a chicken salad, it’s time for this heavenly Chick-fil-a sauce recipe.
This secret sauce is coupled with crispy nuggets, with dipping fries, or you can add it to your favorite burgers or sandwiches. It should be a blend of sweet and savory flavors.
Yes, you can buy gallons if you like, as homemade recipes are a healthy (no preservatives and artificial colors) way of enjoying the best tastes, so it is recommended to prepare them at home. Still, if you want to buy it, you can.
Use airtight containers if you want to store the sauce for at least up to a month. Seal it and then put it in the refrigerator.
No, you cannot. It is not appropriate as the ingredients used in the sauce will separate.
The taste of the sauce gets better as long it is kept aside in the refrigerator. Hence, preparing the sauce 2-3 hours before the end time is recommended.
Yellow regular mustard is fine if you want to use it, but Dijon is recommended. In some recipes, you won’t use dijon as there the ingredients differ, and dijon doesn’t taste good. But it is fine to use Dijon mustard in this recipe.
You may use any of the regular BBQ sauces, but to have the best results, my recommendation is Sweet Baby Ray’s BBQ sauce. Avoid honey BBQ sauce, as it will add a more sweet taste to the sauce. The sweetness required in the sauce is already achieved after adding honey.
No, it is recommended to use classic white mayo instead of spicy mayo.
Save the image below on your Pinterest board if you like this Chick-Fil-A sauce recipe!
For making Chik-fil-a-sauce, you only need to follow 2 steps.
The sauce is ready and can be served with nuggets.
Chick-fil-a sauce is the best sauce for serving, along with nuggets, fries, and sandwiches. These days, children are not satisfied if they are served nuggets along with ketchup or garlic sauce. Everyone loves taste modifications. When this sauce is prepared, the mouth-watering aroma will add to your appetite. The color is so pleasing, and you would enjoy having chicken bites dipped in sauce.
When you prepare snacks using chicken, it is compulsory that you prepare Chick-Fil-A sauce as well. If you like to have chick-fil-a sauce, then you must try this recipe at home. It is the most simplified recipe. Try it and comment with us on how you served it and whether it tasted the same as the original sauce or not.
It’s been a while since I posted a Greek recipe. Today, I want to share a deliciously nutritious recipe for Greek dolmades (stuffed vine/grape leaves). I discovered this recipe on a recent trip to the beautiful island of Santorini, Greece (perhaps the most beautiful island Read More
If you haven’t had the opportunity to celebrate Polish Fat Thursday or, as it is also known, Paczki Day, then you are missing out! Paczki are a type of Polish donut that only comes around once per year and are a must-have treat for those Read More
Authentic New Mexican Sopapillas Recipe – Sopapillas are a traditional dessert in the USA. These fried pastries are a tasty treat to end a meal. These are a fun treat to make with the kids, and are great for parties, especially in the summer when you don’t want to heat up the kitchen.
This article will show you how to make your own sopapillas at home. I personally love making sopapillas at home. Last time, I made a dozen and enjoyed the weekend with my family.
If you follow my recipes, you know I love to make them simple and easy to make whenever it’s possible. You also know that desserts can be trickier to make than most regular dishes, although I do plan to add some recipes that require a little more practice in the coming weeks.
However, when it comes to this New Mexican Sopapillas Recipe, it’s easy peasy to make, and the taste is out of this world!
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 5
2 cups all-purpose flour
½ Tbsp baking powder
½ tsp salt
½ Tbsp sugar
1 Tbsp vegetable oil
1 cup warm water (more as needed)
Oil, for frying
Honey, for serving
Make the Dough:
In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Add the vegetable oil and mix until evenly incorporated.
Pour in the warm water and stir with a spoon or dough hook until a dough forms.
Knead:
Turn the dough out onto a lightly floured surface. Knead for 2–3 minutes (by hand or with a dough hook) until the dough is soft, smooth, and only slightly tacky. If it’s sticky, add a sprinkle more flour.
Rest:
Divide the dough in half and place each half in a zip-top bag or cover with plastic wrap. Let rest for at least 15 minutes while you heat the oil.
Prep to Fry:
Fill a deep, heavy-bottomed pan with about 2 inches of oil. Heat to 350°F (175°C).
While the oil heats, prepare honey for serving so you can drizzle it on while sopapillas are hot.
Shape the Dough:
Working with one half at a time, roll the dough out on a lightly floured surface to about ⅛-inch thick.
Use a pizza cutter or knife to cut the dough into 3-inch squares (or triangles, if you like).
Fry:
Fry a few dough pieces at a time in the hot oil. They should puff up in seconds—gently splash hot oil over the tops to help them puff fully.
Fry until both sides are golden brown, flipping once, about 1–2 minutes per side.
Drain:
Transfer the fried sopapillas to a bowl lined with paper towels to drain.
Serve:
Serve hot, drizzled generously with honey.
Tips:
Don’t let the dough dry out—cover unused pieces with a plastic sheet or kitchen towel.
For an extra treat, dust with powdered sugar or cinnamon sugar after frying.
Best enjoyed fresh, but leftovers can be reheated in a warm oven.
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They are not the same as Beignets, are deep-fried, and don’t puff up upon frying. The dough of beignets contains yeast, sugar, milk, butter, and eggs.
While, sopapillas puff up upon frying, and the dough is made from basic ingredients like flour, oil, salt, and yolks. Beignets are served only along with the icing sugar, while sopapillas are served with typically honey.
There are two major differences. The dough for sopapillas is rolled out thick, and the size is 4 by 4. When they are fried, they puff up. Fried bread size is greater and the shape is like a pizza. It doesn’t puff upon frying and contains puffy spots.
Yes, you can store the dough in the fridge. But, this will make you work more. As the dough starts oxidizing, the color will change. You may need to knead the dough again.
The sopapillas will also not puff as well. The taste may be good, but puffiness will be lost.
Freezing the sopapillas is not recommended.
No. Sopapillas are best served right out of the pan. Reheated Sopapillas will not taste nearly as good as freshly cooked ones.
To keep the Sopapillas fresh while you’re waiting for your guests to arrive, simply heat up the oven to 200 F and place them in. Although, don’t keep them there too long, a maximum of 15-20 minutes.
If you prepared sopapillas in the past and were unable to enjoy good puffs, then follow the below-given tips on how to keep the temperature constant.
We are very excited to announce that we have added the Sopapillas recipe to our menu! Give them a try this weekend by following this recipe, and let us know how they turn out. These fried Mexican pastries are delicious side dish or dessert items. We hope you will come in to try them soon!
If you have any questions or concerns about our Sopapillas recipe, don’t hesitate to get in touch with us anytime. Thank you!
Are you tired of making the same boring sandwiches again and again? Don’t worry. Today we are going to share the German stuffed Bierocks recipe. This particular recipe will teach you how to make Bierocks from scratch, so they’ll be more delicious than any store-bought Read More
