Kendall: “Anna, seriously…your homemade Chinese is better than P.F. Chang’s.”
A fifteen year old, and my second toughest critic, has said my food is better than a high-end Chinese restaurant!? (Cue jaw drop…)
It has taken me three tries to get homemade Chinese night just right, but mission accomplished.
These recipes are kid approved, so you already know they’re delicious.
Orange Chicken, Lo Mein & Crab Rangoons:
- 1 package wonton wrappers
- 1 package cream cheese, room temperature
- 1 package imitation crab, chopped
- 2 cloves garlic, minced
- 1-2 lb boneless, skinless chicken breast tenders
- 2 eggs
- 2 cups cornstarch
- 1 cup chicken broth
- 1/2 cup freshly squeezed orange juice
- 1/2 cup sugar
- 1/3 cup distilled white vinegar
- 1/4 cup soy sauce
- 2 cloves garlic, minced
- 1 tablespoon orange zest
- 1 teaspoon Sriracha, or more, to taste
- 1/4 teaspoon white pepper
- 1 teaspoon cornstarch, dissolved in 2 tablespoons of water
- 4 green onions, thinly sliced
- 1/2 teaspoon sesame seeds
Note: Orange glaze adapted from Damn Delicious
- 1 package of lo mein or chow mein noodles (You can also use spaghetti noodles if you have them on hand. The only difference is that the lo mein noodles have a lighter consistency.)
- 2 cups snow peas
- 2 red peppers, sliced thin
- 2 garlic cloves, minced
- 1 teaspoon olive oil
- 1/2 cup soy sauce, more to taste if needed
- Mini Deep Fryer (filled with oil of your choice) or a pan with a generous layer of oil
- Food processor
- 1 large pot
- 1 pan
Preheat fryer to 375 or a pan of oil to medium high heat, also warm oven to 225 to keep food warm as you work.
Begin by making the filling. Take softened cream cheese, imitation crab, garlic and place in a food processor. Blend until everything is combined and you have a nice even mix of crab and cream cheese.
Working with a few squares of dough at a time, drop a small spoonful of the cream cheese mixture in the middle of each square. Using water, wet the outer edges and fold over, one corner to the opposite corner. Begin sealing in the cheese by pinching together the edges, trying to get out the air bubbles as you go. Keep going until you run out of filling, or wrappers…
Drop 6-7 at a time into the preheated oil. Cook for 7 minutes until evenly browned on each side, drain excess oil on a paper towel lined plate and move to parchment lined pan. Once all are cooked, place pan in the oven to keep warm.
While rangoons are cooking, start with the orange glaze. Combine everything from the broth to the white pepper in a pan and whisk until blended. Bring to a boil and turn to simmer. Add the dissolved cornstarch and let the mixture simmer and thicken.
Cut the chicken into one inch pieces, drop in the bowl of whisked egg. Using a fork, spear ten pieces of chicken out, let excess egg drip off and move to plate of cornstarch. Completely coat each piece with cornstarch and (once rangoons are finished) drop in fryer or pan.
The chicken will cook in 7-8 minutes and the breading should be lightly browned. Move cooked chicken to paper towel lined plate to allow any extra oil soak off, then move to large oven safe bowl. Repeat until all chicken is cooked.
The next step is to coat the chicken. Start with 1/4 cup of the orange glaze, pour into the large bowl of cooked chicken and toss. Add glaze as needed, the goal being to lightly coat all of the chicken but not overdress…soggy chicken is no good.
Once all of the chicken is coated, sprinkle with sesame seeds and place the bowl in the oven.
Once chicken and rangoons are in the oven keeping warm, throw together the lo mein.
Bring a pot of water to boil, cook noodles to al dente texture (5-6 minutes), drain in colander, rinse with cold water to stop the cooking process and set aside.
Heat teaspoon of oil and garlic in pot over medium high heat, throw in snow peas and pepper slices. Toss with garlic oil and heat for five minutes, or until peppers are tender.
Place some lo mein in a dinner bowl, top with chicken and rangoons. Garnish with the green onion.
Grab your chopsticks and 享受!