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Chinese Take Out

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Fried rice, crispy savory chicken and broccoli your mom JUST might approve! This dish is a garlicky spicy dish, feel free to modify the spice level to your liking , I triple dog dare you.

Soy Glaze

1 cup soy sauce

1/2 cup packed brown sugar

1/2 cup sugar

2 tbsp mirin ( sweet cooking rice wine)

1 tbsp red pepper flakes

1 tbsp fresh minced garlic

1 tbsp fresh minced ginger

1 tbsp sambal (garlic chilli sauce)

1 tbsp fresh minced ginger


  • Add all ingredients to a saucepan and allow to come together on mid to low heat for 25 min


Bibimbap Sauce (you're going to want to put this on everythingggggggg)

Using the soy glaze as a base, add 5 tbsp and then add 3 tbsp of gojuchan, 2 tbsp of mirin 1/2 cup of water and mix well



2 cups of parboiled rice (cook using the brands instructions) cook and allow to cool COMPLETELY

1/2 cup of red bell peppers, diced

1/2 cup of green bell peppers, diced

1 cup of yellow onion, diced

1 cup of shredded carrots, rough chopped

1/2 cup of frozen peas ( save this for when your added everything to the rice, keeping them vibrant)

3 eggs beaten

  • Heat a wok or extremely large non stick skillet add a bit of butter and vegetable oil to scramble your eggs, while the eggs are still soft, remove from the heat and set aside

  • Using the same wok, sauté your veggies till they reach the tenderness you desire, remove from the heat and set aside

  • You get the hint, back to the wok!! Add vegetable oil and coat the wok prior to adding the rice, shuffle the rice back and forth allowing it to lightly brown. add your veggies and 3 table spoons of the soy glaze sauce created ( this adds a robust sexy flavor to the rice that you won't get with just adding soy sauce)


1 1/2 Heads of broccoli cut into florets

  • In a pot of boiling water (no salt) add the florets and cook for 4 mins until a bright and vibrant green (drain completely)

  • In a sauté pan heat 3 tbsp of  the soy glaze and a dew drops of a cornstarch slurry, allow to thicken then add the broccoli and toss until fully coated for about 2 minutes (you still want the broccoli to have bite to it)


Using boneless chicken thighs , cut into bite size pieces and place in a bowl ( 8 thighs)

  • adding 1 tbsp of soy sauce, 2 tbsp of fresh minced garlic and 1 tsp of ground pepper, mix and set aside for 1 hr

  • Toss the chicken in 1 1/2 cup tempura and 2 tbsp cornstarch, then add 1/4 cup of water gradually ( you want to lightly coat the chicken, sticky texture should be your finish)

  • Heat up a heavy bottomed pan with 2 inches of oil at 350 degree

  • Fry the chicken for 5 minutes

  • Transfer the fried chicken to a sheet pan and fry once more  for 3 minutes to give that golden brown color and extra crunch 

  • Toss the chicken with the Bibimbap sauce, garnish with sesame seeds and scallions then serve immediately.

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