If you’ve ever wondered what happens when takeout meets pizza night, this General Tso’s Chicken Pizza is your answer. It’s bold, comforting, and completely crave-worthy. The sweet and spicy kick from InnovAsian’s General Tso’s Chicken pairs perfectly with creamy homemade ranch, gooey mozzarella, and crisp-tender veggies on a golden, chewy crust. It’s the kind of recipe that turns an ordinary night into something a little more exciting—and it all comes together faster than ordering delivery.

Why You’re Going to Love This Recipe

• Sweet meets savory: The balance of General Tso’s tangy sauce, creamy ranch, and melted cheese is unbeatable.
• Quick and easy: Using InnovAsian’s ready-to-cook chicken makes prep effortless without sacrificing flavor.
• Perfect for pizza night: It’s a fun twist on tradition that everyone will want a second slice of.
• Customizable: Add more veggies, drizzle extra sauce, or switch up the cheese—make it your own.

Ingredients

Pizza

• Pizza dough
• InnovAsian General Tso’s Chicken
• Mozzarella cheese, shredded
• Broccoli florets
• Red onion, thinly sliced

Homemade Buttermilk Ranch Dressing

• Mayo
• Sour cream
• Buttermilk
• Chives
• Lemon juice
• Parsley
• Onion powder
• Garlic powder
• Salt
• Pepper
• Sugar

Garnish

• Parsley, chopped

How to Make It

Step 1: Make the Buttermilk Ranch
In a bowl, mix together mayo, sour cream, buttermilk, chives, lemon juice, parsley, onion powder, garlic powder, salt, pepper, and sugar until smooth. Place it in the fridge to chill while you prepare the pizza.

Step 2: Prepare the General Tso’s Chicken
Cook InnovAsian’s General Tso’s Chicken according to the package instructions in the air fryer. Warm the included sauce in the microwave in short intervals, reserving a bit for garnish later. Once the chicken is cooked, cut it into bite-sized pieces and toss it in the warm sauce.

Step 3: Assemble the Pizza
Preheat your oven to 425°F.
Grease a 12-inch pizza pan, then stretch your dough evenly across it. Spread a layer of homemade ranch over the dough, followed by shredded mozzarella. Top with the saucy chicken pieces, broccoli florets, and red onion slices.

Step 4: Bake to Perfection
Bake for 10–12 minutes, or until the crust is golden brown and the cheese is bubbling.

Step 5: Garnish and Serve
Finish with a drizzle of the reserved sauce and a sprinkle of fresh parsley. Slice and enjoy while hot.

Storage and Reheating

Store any leftover slices in an airtight container in the fridge for up to 3 days. To reheat, place in an air fryer or oven at 350°F for 3–5 minutes to bring back that perfect crisp crust and melty cheese. Avoid microwaving if you can—it softens the crust.

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General Tso’s Chicken Pizza

There’s something undeniably fun about turning takeout favorites into comfort food creations, and this General Tso’s Chicken Pizza does exactly that. Imagine crispy, saucy bites of InnovAsian’s General Tso’s Chicken layered over creamy homemade ranch, melted mozzarella, tender broccoli, and sweet red onions. Every slice delivers the perfect mix of sweet heat and cheesy indulgence, all on a golden crust that’s crisp on the outside and soft in the center. It’s a little bit takeout, a little bit pizza night, and completely irresistible.

Course Main Course

Cuisine American, Asian, Italian

Keyword chicken, pizza, takeout

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Author kingcooks

Equipment

• 12 inch pan

Ingredients

• 1 8oz ball of pizza dough can be store bought or homemade
• 1 18oz box of InnovAsian General Tso’s Chicken
• 2 cups mozzarella cheese shredded
• 1/2 cup broccoli florets
• 1/2 cup red onion thinly sliced

Homemade Buttermilk Ranch Dressing

• 1/2 cup mayo
• 1/2 cup sour cream
• 1/2 cup buttermilk
• 2 tsp chives dried or fresh
• 1 tsp lemon juice
• 1 tsp parsley dried or fresh
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp sugar

Garnish

• Parsley chopped

Instructions

Homemade Buttermilk Ranch Dressing

• In a large bowl add all ingredients listed under “Homemade Buttermilk Ranch Dressing” and mix. Once thoroughly combined, set in the fridge until you’re ready to serve.

General Tso’s Chicken

• Arrange the prepared chicken pieces in the air fryer tray or basket and follow the cooking instructions included in the packaging.
• While those cook, grab the sweet and spicy asian-style bbq sauce and empty it into a microwave-safe container. Microwave in 10 second intervals until warm. Reserve 1/4 of the sauce for later.
• Once cooked, cut into bite sized pieces and toss the chicken in the remaining sauce.

Assemble

• Preheat oven to 425F.
• Add the pizza dough to a greased 12 inch pan and stretch out to the edges. Spread out an even layer of the homemade ranch dressing, followed by shredded mozzarella, the bite sized pieces of chicken, broccoli florets and slices of red onion.
• Bake in the over for 10-12 minutes. Cook until the crust is golden brown and the cheese is melted and bubbling.
• Garnish with the reserved asian-style bbq sauce and chopped parsley. Enjoy!

Out of this World Cheesesteak Egg Rolls

Why You’re Going to Love This Recipe
These crispy cheesesteak egg rolls are what happens when late-night cravings get a glow-up. You’ve got tender ribeye, sautéed peppers and onions, and not one but two cheeses wrapped up in a crunchy golden shell. They’re bold, juicy, and downright addictive. Here’s why you’ll love them:

• All the flavor of a Philly cheesesteak packed into a crispy, hand-held bite
• Double cheese melt factor with mozzarella and American
• Crowd-pleasing appetizer or indulgent snack
• Air fryer friendly for an easy, no-fuss option
• That homemade ranch? Chef’s kiss

Ingredients You’ll Need
Ribeye steak
Onion
Bell pepper
Salt
Pepper
Egg
Water or milk
Mozzarella cheese
American cheese
Egg roll wrappers
Canola oil
Buttermilk
Mayonnaise
Sour cream
Chives
Dill
Onion powder
Garlic powder
Sugar

How to Make It (WATCH HERE)

Step One: Make the Ranch
In a bowl, whisk together the buttermilk, mayo, sour cream, herbs, and seasonings until smooth and creamy. Chill it in the fridge until you’re ready to dip.

Step Two: Whisk the Egg Wash
In a small bowl, whisk the egg with a splash of water or milk. Set aside.

Step Three: Cook the Filling
Sauté the ribeye in a hot pan with a little oil until mostly cooked through. Add diced onions and peppers and let everything cook down until caramelized and golden. Season to taste and let cool slightly.

Step Four: Assemble the Egg Rolls
Lay out an egg roll wrapper. Add a slice of mozzarella, a slice of American, and a scoop of the steak mixture. Brush the edges with egg wash, fold up the bottom corner, tuck in the sides, and roll tightly. Repeat until all the filling is used.

Step Five: Fry Until Crispy
Heat oil in a pot. Fry egg rolls in batches until golden brown and crispy on all sides. Drain on a paper towel-lined plate.

Air Fryer Instructions
Preheat the air fryer to 375°F. Lightly spray the egg rolls with oil and place them in a single layer in the basket. Air fry for 8 to 10 minutes, flipping halfway through, until golden and crisp.

Storage Tips
Let leftovers cool completely before storing. Keep them in an airtight container in the fridge and enjoy within 3 days.

Freezing Instructions
Freeze before frying for best results. Arrange the assembled egg rolls on a parchment-lined tray, freeze until solid, then transfer to a freezer bag. Cook straight from frozen when ready to enjoy.

Reheating Instructions
For best texture, reheat in a 375°F oven or air fryer until hot and crispy, about 5 to 7 minutes. Avoid the microwave—it’ll soften the wrapper and dull the crunch.

Serve With
That tangy, herby ranch was made for these. Or switch things up with spicy mayo, sriracha ketchup, or queso. Whatever your vibe, these egg rolls are ready for it.

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Crispy Cheesesteak Egg Rolls

Cheesesteak meets crispy golden bliss in these over the top egg rolls. Thinly shaved ribeye, sautéed peppers and onions, and a melty duo of mozzarella and American cheese wrapped up tight and fried until gloriously crunchy. Dunked in homemade ranch? Game over. These are bold, beefy, and built to impress whether you’re feeding a crowd or just treating yourself to a moment of pure cheesy joy.

Course Appetizer, brunch

Cuisine American, Asian, Chinese

Keyword cheesesteak, egg rolls

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Servings 6

Author kingcooks

Ingredients

• 9-10 egg roll wrappers
• 9-10 mozzarella cheese slices
• 9-10 american cheese slices
• Canola oil for frying

Steak Filling

• 12 oz thinly shaved ribeye
• 1/2 cup onion diced
• 1/2 cup bell peppers diced
• 1 tsp salt
• 1 tsp pepper

Egg Wash

• 1 egg
• 1 tbsp water or milk

Homemade Ranch Dressing

• 1 cup buttermilk
• 1/2 cup mayo
• 1/4 cup sour cream
• 1 tbsp chives chopped
• 1 tsp dill chopped
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp sugar

Instructions

Homemade Ranch Dressing

• In a medium bowl, add all ingredients listed under “Homemade Ranch Dressing.” Mix well and refrigerate until ready to serve.

Egg Wash

• In a small bowl, whisk together the egg and water (or milk) until smooth. Set aside.

Steak Filling

• In a pan over medium-high heat, add a bit of oil and the shaved ribeye. Cook about 75% through, then add the diced onions and bell peppers. Continue cooking until the edges are browned and the veggies are softened. Season with salt and pepper. Let cool slightly before assembling.

Assemble

• Place an egg roll wrapper on a flat surface. Add one slice of mozzarella and one slice of American cheese to the center, followed by a few tablespoons of the steak filling. Brush the edges with egg wash. Fold the bottom corner up over the filling, then fold in the left and right corners. Roll tightly toward the top corner, sealing the edge. Repeat until all the filling and cheese are used.
• Heat a pot of canola oil to 350°F.
• Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes. Drain on a paper towel-lined plate.
• Serve hot with a side of the homemade ranch dressing and enjoy!

Nostalgia Never Tasted or Looked So Good!

If you love crispy chicken wraps, this homemade version will hit the spot. Juicy, golden-fried chicken is tucked into a warm tortilla with crisp lettuce, fresh tomatoes, and a rich peppery mayo. Every bite is packed with crunch, flavor, and a little kick. Whether you’re making it for lunch, dinner, or meal prep, this wrap is the perfect balance of comfort and convenience.

Why You’re Going to Love This Recipe

• Crispy, juicy perfection – Buttermilk-marinated chicken is coated in a flavorful breading and fried until golden brown.
• Bold and peppery mayo – A creamy sauce with a kick that complements the crispy chicken.
• Fresh and cheesy – Shredded lettuce and diced tomatoes add the perfect balance of crunch and richness.
• Quick and satisfying – Easy to make with simple ingredients for a homemade take on a fast-food favorite.
• Great for meal prep – Prepare the components ahead of time and assemble fresh when you’re ready to eat.

Ingredients

• Chicken tenders, buttermilk, yellow mustard, garlic, thyme, onion, ginger, celery salt, salt, pepper, and paprika
• Flour and additional seasonings for the crispy breading
• Mayonnaise, Worcestershire sauce, black pepper, celery salt for the peppery mayo
• Large tortillas, lettuce and tomatoes

Instructions (WATCH HERE)

Marinate the Chicken
In a bowl, mix the marinade ingredients until the chicken is well coated. Cover and refrigerate for at least an hour or overnight for deeper flavor.

Make the Peppery Mayo
Combine the mayo, black pepper, Worcestershire sauce, and celery salt in a small bowl. Stir until smooth and set aside.

Prepare the Breading
Whisk the flour and seasonings in a large bowl. Remove the chicken from the marinade and dredge each piece in the seasoned flour, pressing lightly to help it stick.

Fry the Chicken
Heat oil in a deep pot to 350°F. Fry the chicken in batches until golden brown and crispy, ensuring the internal temperature reaches 165°F. Drain on a wire rack to keep it crispy.

Assemble the Wrap
Warm the tortillas and spread a layer of peppery mayo down the center. Add shredded lettuce, diced tomatoes, crispy chicken, more lettuce, tomatoes, and another drizzle of mayo.

Wrap and Serve
Fold the bottom of the tortilla over the filling, tuck in the sides, and roll tightly. Serve immediately with extra sauce for dipping.

Air Fryer Instructions

Marinate the Chicken
Prepare the chicken as directed, letting it marinate for at least an hour or overnight for maximum flavor.

Prepare the Breading
Whisk together the flour and seasonings. Remove the chicken from the marinade, allowing excess to drip off, then dredge in the seasoned flour, pressing lightly to ensure an even coating.

Air Fry the Chicken

• Preheat the air fryer to 375°F.
• Lightly spray the breaded chicken with cooking oil to help it crisp up.
• Arrange the chicken tenders in a single layer in the air fryer basket, ensuring they are not overcrowded.
• Air fry for 10 to 12 minutes, flipping halfway through, until golden brown and the internal temperature reaches 165°F.
• Let the chicken rest for a couple of minutes before assembling the wrap.

Assemble and Serve
Follow the same steps to assemble the wrap, adding the peppery mayo, lettuce, tomatoes, crispy chicken, and cheese. Wrap tightly and enjoy with extra sauce on the side.

Storage & Reheating

• Store leftover fried chicken in an airtight container in the fridge.
• Reheat in an air fryer or oven at 375°F until crispy and heated through.
• Store the mayo separately in the fridge and assemble fresh for the best texture.

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Crispy Chicken Twister Wrap

Nostalgia never tasted so good! Crispy, golden-fried chicken wrapped in a warm tortilla with fresh lettuce, juicy tomatoes and a bold peppery mayo. This twister wrap is pure comfort, packed with crunch and flavor in every bite. Perfect for a quick lunch, a satisfying dinner, or anytime cravings hit! Nothing beats crispy chicken wrapped up just right.

Course brunch, dinner, lunch

Cuisine American

Keyword chicken tenders, fried chicken, wraps

Prep Time 1 hour hour

Cook Time 9 minutes minutes

Servings 4

Author kingcooks

Ingredients

• Canola oil for frying
• 4 large tortillas
• 2 cups lettuce shredded
• 1 cup tomatoes diced

Chicken Marinade

• 1 1/2 lbs chicken tenders
• 1 cup buttermilk
• 1 tbsp yellow mustard
• 1 tsp garlic paste or powder
• 1/2 tsp ground thyme
• 1/2 tsp onion powder
• 1/2 tsp ground ginger
• 1/2 tsp celery salt
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp paprika

Crispy Breading

• 2 cups flour
• 1 tsp ground thyme
• 1 tsp onion powder
• 1 tsp ground ginger
• 1 tsp pepper
• 1 tsp paprika
• 1/2 tsp celery salt
• 1/2 tsp salt

Peppery Mayo

• 1 cup mayo
• 1 1/2 tsp pepper
• 1/2 tsp Worcestershire sauce
• 1/4 tsp celery salt

Instructions

Chicken Marinade

• In a large bowl, add all ingredients listed under “Chicken Marinade.” Mix thoroughly and set aside to marinate for at least 1 hour or up to 24 hours.

Peppery Mayo

• In a small bowl, add all ingredients listed under “Peppery Mayo” and mix until fully incorporated. Set aside.

Crispy Breading

• In a large bowl, add all ingredients listed under “Crispy Breading” and whisk until everything is combined. Set aside.

Assemble

• Once the chicken tenders are marinated to your liking, heat a large deep pot of canola oil to 350°F.
• Working in batches, dredge the tenders in the crispy breading, pressing lightly to adhere. Shake off any excess and deep fry for 7-8 minutes until golden brown and the internal temperature reaches 165°F.
• To a soft and warm large tortilla, spread a layer of peppery mayo over the center of half the tortilla. Add shredded lettuce, diced tomatoes, crispy tenders, more lettuce, tomatoes, and another drizzle of peppery mayo.
• Fold the bottom half of the tortilla over the filling, then fold in the sides and roll tightly.
• Serve immediately and enjoy with extra sauce on the side.

Notes

m

Pair them with a creamy sweet chili sauce, and you’ve got a flavor-packed treat that’s crunchy, creamy, and just the right amount of tangy. Perfect for parties, game days, or whenever you’re craving a fun twist on classic comfort food.

Why You’re Going to Love This Recipe

• Perfectly crispy and creamy: Each bite combines the crunch of golden breading with a luscious, cheesy crab filling.

• Party-ready: Make these ahead of time and fry or air fry them just before serving.

• Versatile cooking options: Whether you prefer deep-frying or air frying, these sticks come out perfectly every time.

• Dipping heaven: The creamy sweet chili sauce adds a sweet, tangy, and slightly spicy kick that pairs beautifully with the filling.

Ingredients

For the Crab Rangoon Filling

A combination of chopped crab delights, cream cheese, shredded mozzarella, green onion, parsley, and seasonings creates the ultimate creamy filling.

For the Breading

Seasoned panko breadcrumbs add the perfect crunch.

For the Egg Wash

The egg wash ensures the breadcrumbs adhere firmly to each stick.

For the Creamy Sweet Chili Sauce

A tangy, creamy blend of sweet chili sauce, mayo, and soy sauce makes the ideal dipping sauce.

Instructions

Make the Crab Rangoon Filling

1. In a large bowl, mix all the filling ingredients until thoroughly combined.

2. Spread the mixture evenly on a parchment-lined sheet pan.

3. Freeze for at least two hours, or until firm enough to cut into sticks.

Make the Sweet Chili Sauce

1. Stir together all sauce ingredients until smooth.

2. Cover and refrigerate until ready to serve.

Bread the Mozzarella Sticks

1. In one bowl, mix the breadcrumbs with seasonings. In another, whisk the egg wash ingredients.

2. Once the filling is firm, cut it into sticks.

3. Dip each stick into the egg wash, coat with breadcrumbs, repeat the egg wash, and finish with a final breadcrumb coating.

Deep Fry Instructions

1. Heat oil to 350°F in a large pot.

2. Fry the sticks in batches for 4–5 minutes, or until golden brown and crispy.

3. Serve immediately with the sweet chili sauce.

Air Fryer Instructions

1. Preheat the air fryer to 375°F.

2. Spray the breaded sticks lightly with cooking oil.

3. Air fry in a single layer for 8–10 minutes, flipping halfway through, until crispy and golden.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to retain crispiness.

• Freeze: After breading, place the sticks on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months.

• Cook from frozen: Deep fry for 6–7 minutes or air fry at 375°F for 10–12 minutes, flipping halfway through.

These Crab Rangoon Mozzarella Sticks are a guaranteed crowd-pleaser! Crispy, cheesy, and filled with savory crab goodness, they’ll leave everyone reaching for more. Whether you deep fry, air fry, or prep them ahead, one thing’s for sure—these sticks won’t last long!

Craving the bold flavors of your favorite Chinese takeout? These crispy Chinese takeout wings bring all that deliciousness right to your kitchen. Marinated in a savory blend and double-fried to perfection, these wings are then coated in a sticky, sweet duck sauce that’s sure to satisfy. Skip the takeout menu and make these irresistible wings at home—just like that!

Why You’re Going to Love This Recipe

• Flavor Explosion: These wings are marinated in a mix of soy sauce, garlic, sesame oil, and a hint of rice vinegar, creating a deliciously balanced flavor in every bite.
• Perfectly Crispy: The double-frying method ensures that these wings are crispy on the outside while staying juicy on the inside.
• Sticky Sweet Finish: The homemade duck sauce made from apricot preserves adds that signature sticky-sweet glaze, making these wings utterly irresistible.
• Takeout Vibes at Home: Save on delivery and enjoy your favorite takeout flavors from the comfort of your own kitchen.

Ingredients

For the Wing Marinade:

• Whole chicken wings
• Egg
• Cornstarch
• Flour
• Soy sauce
• Rice vinegar
• Salt
• Sesame oil
• White pepper
• Garlic, finely minced or paste
• Sugar

For the Duck Sauce:

• Apricot preserves
• Soy sauce
• Rice vinegar
• Garlic, minced

Instructions

1. Marinate the Wings: In a large bowl, combine all the ingredients listed under “Wing Marinade.” Mix until the wings are evenly coated in a light batter. Allow the wings to marinate for at least 30 minutes or up to 24 hours in the fridge for maximum flavor.
2. Make the Duck Sauce: In a small pot over low heat, combine the apricot preserves, soy sauce, rice vinegar, and minced garlic. Whisk continuously and bring the mixture to a simmer. Let it cook for 2-3 minutes, then strain the sauce to achieve a smooth texture. Set it aside to cool.
3. Fry the Wings: Heat a large pot of vegetable oil to 325°F. Fry the wings in batches for 7-8 minutes, ensuring they are cooked through but still juicy. Remove the wings from the oil and let them rest on a cooling rack for 3-4 minutes.
4. Double Fry for Crispiness: Increase the oil temperature to 350°F and fry the wings again for 2-3 minutes until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve: Serve the wings hot with a side of the duck sauce and your favorite hot sauce for an extra kick.

Storage Suggestions

• Refrigeration: Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through and crispy.
• Freezing: For longer storage, freeze the wings after the first fry. When ready to eat, thaw in the refrigerator, then finish with the second fry.

These Chinese takeout wings are perfect for any occasion, from game day snacks to a fun dinner at home. With a flavorful marinade, a sticky-sweet glaze, and a crispy exterior, these wings are sure to become a household favorite. Enjoy the taste of your favorite Chinese takeout without leaving home!

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Chinese Takeout Wings

Get ready to indulge in the ultimate comfort food with these Chinese takeout wings, perfect for when you’re craving that iconic blend of sweet, savory, and a little spicy. These wings are marinated in a flavorful mix of soy, garlic, and sesame, ensuring every bite is tender and delicious. After a double-fry technique that guarantees a perfectly crispy exterior, the wings are coated in a homemade duck sauce made from apricot preserves, adding that signature sticky-sweet finish you love. Whether you’re enjoying them as a snack or the star of your meal, these wings are the perfect way to bring a taste of your favorite takeout right into your kitchen.

Course Appetizer, chicken

Cuisine American, Chinese

Keyword takeout, wings

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• Vegetable oil for frying
• Hot sauce optional

Wing Marinade

• 8-10 whole chicken wings
• 1 large egg
• 3 tbsp cornstarch
• 3 tbsp flour
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp salt
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/2 tsp garlic finely minced or paste
• 1/2 tsp sugar

Duck sauce

• 1 cup apricot preserves
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp garlic minced

Instructions

Wing Marinade

• In a large bowl, add all ingredients listed under “Wing Marinade.”
• Mix until fully combined and the wings are coated in a light batter.
• Allow the wings to marinate for at least 30 minutes or up to 24 hours before frying.

Duck Sauce

• In a pot over low heat, add all the ingredients listed under “Duck Sauce.”
• While whisking, bring to a simmer and allow to cook for 2-3 minutes.
• Once cooked, pass the duck sauce through a strainer to get a smoother texture.
• Set aside to cool.

Assemble

• Heat a large pot of oil to 325F.
• Working in batches, fry the wings for 7-8 minutes.
• Frying at this lower temperature will insure the wings are cooked through and still juicy.
• After 7-8 minutes, remove the wings from the oil and transfer to a cooling rack.
• Let them rest for 3-4 minutes.
• Now, heat the same oil to 350F and fry the wings for an additional 2-3 minutes, until they are golden brown and crispy.
• Serve immediately with a side of the duck sauce and some hot sauce. Enjoy!

Video

Few dishes can evoke the same sense of comfort and nostalgia as sweet and sour pork. This beloved classic balances the tangy and sweet with a satisfying crunch, making it a favorite in many households. Today, we’ll take you through a step-by-step guide to crafting this delightful dish at home.

Ingredients

For the Pork:

• 1 lb pork shoulder or butt, cut into 1-inch pieces
• 1 cup cornstarch
• Vegetable oil, for frying

For the Marinade:

• 1/4 cup onion
• 2 tbsp soy sauce
• 2 tbsp ginger
• 2 tbsp garlic
• 1 tsp pepper

For the Sweet and Sour Sauce:

• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup water

For the Slurry:

• 1 tbsp cornstarch
• 1 tbsp water

Additional Ingredients:

• 1 cup pineapple, chunks
• 1 cup bell pepper, chopped
• 1/2 white onion, chopped

Step-by-Step Instructions

1. Prepare the Marinade:
Begin by blending all marinade ingredients (onion, soy sauce, ginger, garlic, and pepper) until smooth. Pour this over the pork pieces and mix until thoroughly coated. Allow the pork to marinate for at least 30 minutes, but for the best results, let it sit for up to 24 hours. The longer it marinates, the more tender and flavorful the pork will be.

2. Batter and Fry the Pork:
After marinating, coat the pork pieces in cornstarch, ensuring each piece is well covered. If the mixture is too dry, add a little water to achieve a tight batter. Heat a pot of vegetable oil to 350°F (175°C) and fry the pork in batches for 6-8 minutes until golden brown. Place the fried pork on a cooling rack for a few minutes before frying again at 375°F (190°C) for 2-3 minutes to achieve an extra crispy crust.

3. Make the Sweet and Sour Sauce:
In a pan over medium heat, combine ketchup, soy sauce, white vinegar, sugar, and water. Whisk the mixture and cook for 2-3 minutes until it starts to boil. Create a slurry by mixing cornstarch and water, then add it to the sauce, continuing to whisk until it thickens.

4. Combine and Serve:
Add the chopped bell pepper, onion, and pineapple chunks to the sauce. Cook for an additional 1-2 minutes before adding the crispy pork. Toss everything together until the pork is evenly coated in the sauce.

5. Enjoy!
Serve your sweet and sour pork with a bowl of steamed rice and savor each flavorful bite.

Tips and Substitutions

• Protein Alternatives: This recipe works wonderfully with chicken or shrimp as substitutes for pork.
• Vegetables: Feel free to add more vegetables like carrots or snap peas for extra color and nutrition.

Making sweet and sour pork at home may seem daunting at first, but with these straightforward steps, you’ll master this classic dish in no time. The result is a delightful meal that brings the perfect balance of sweet, sour, and savory to your dining table. Happy cooking!

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Sweet and Sour Pork

Delight in the harmony of flavors with sweet and sour pork. Tender pork pieces are coated in a crispy batter, then tossed with bell peppers, pineapple, and a vibrant, tangy sauce. Each bite offers a perfect balance of sweetness and zing, making it an irresistible dish for any occasion.

Cuisine American, Asian

Keyword crispy, Crispy pork, sweet and sour

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 cup pineapple chunks
• 1 bell pepper chopped
• 1/2 white onion chopped
• 1 cup cornstarch
• Vegetable oil for frying

Marinade

• 1 lb pork shoulder or butt cut into 1-inch pieces
• 1/4 cup onion
• 2 tbsp soy sauce
• 2 tbsp ginger
• 2 tbsp garlic
• 1 tsp pepper

Sweet & Sour Sauce

• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup water

Slurry

• 1 tbsp corn starch
• 1 tbsp water

Instructions

Marinade

• Add all ingredients (except the pork) into a blender and blend until smooth.
• Pour over the pork and mix until full incorporated.
• Set to marinate for 30 minutes to 24 hours. The long it sits the more tender it becomes.
• Once marinated, add the pieces to some cornstarch and mix until a tight batter forms. Add a little water if needed to loosen things up.
• Heat a pot of oil to 350F and fry in batches for 6-8 minutes. Fry until golden brown. Let sit on a cooling rack for a 1-2 minutes after frying.
• Then fry a second time at 375F for 2-3 minutes to get that extra crispy crust.
• Once cooked set aside.

Sweet & Sour Sauce

• To a pan over medium heat, add all ingredients listed under “Sweet & Sour Sauce.”
• Whisk and allow to cook for 2-3 minutes.
• Once the sauce starts to boil, mix together cornstarch and water to create a slurry. Pour into the sauce and continue whisking.
• Now, add the chopped bell peppers, onions and pineapple.
• Cook for 1-2 minutes and finally add the crispy cooked pork.
• Toss in the sauce until each piece is coated.
• Serve with a bowl of rice and enjoy!
• Note: you can easily sub the pork for another protein. Shrimp and chicken are amazing alternatives.

Video

Notes

Note: you can easily sub the pork for another protein. Shrimp and chicken are amazing alternatives.

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Jumbo Fried Shrimp (Chinese Takeout Style)

Indulge in the crunch of these jumbo Chinese takeout fried shrimp, enveloped in the same tantalizing golden crispy batter that elevates the famous Chinese takeout wings. Savor the fusion of flavors as each bite unleashes a level of untapped satisfaction.

Author kingcooks

Ingredients

Shrimp Marinade

• 1 – 1/2 lbs jumbo shrimp cleaned and deveined
• 1 large egg
• 2 tbsp flour
• 3 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic minced or paste
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Other ingredients

• Vegetable oil for frying
• Duck sauce optional
• Hot sauce optional

Instructions

Shrimp Marinade

• In a bowl add all ingredients listed under “Shrimp Marinade” and mix thoroughly until well coated in a thin batter.
• Tip: you can marinate this ahead of time up to 24 hours before cooking.

Frying

• In a pot add vegetable oil and heat to 375F.
• Fry the shrimp for 2-3 minutes until golden brown and crispy.
• Serve immediately.
• Enjoy!

Video

Indulge in the crunch of these jumbo Chinese takeout fried shrimp, enveloped in the same tantalizing golden crispy batter that elevates the  famous Chinese takeout wings. Savor the fusion of flavors as each bite unleashes a level of untapped satisfaction.