korean fried chicken & easy lo mein!

Yesterday was mothers day. and it was in fact a great one. hubby spoiled me all day and we ended the night around the dinner table with family. i feel so lucky to have great relationships with every member of my husbands family. i am best friends with his mom and his little brother (who's not so little anymore) kyle happens to be one of my favorite people on this earth! so anyways last night he came up with the idea to make dinner together and so we did. the results were amazing! we made korean fried chicken with this easy lo mein on the side. not only was this easy but supper yummy!! i'm telling you no more take out! now i'm scratch that "we" are pro's lol  ;)

lo mein:

6 Tbl. soy sauce

3 Tbl. rice wine vinegar

6 Tbl. brown sugar

2 1/2 tsp. sesame oil

3 tsp. fresh ginger, grated

6 tsp. fresh garlic, minced
2 1/2 tsp. Sriracha hot sauce
6 tsp. cornstarch
6 tsp. canola oil
3 heaping cups coleslaw mix
1/4 c. green onions, chopped
1 box  angel hair spaghetti noodles
   or chinese egg noodle

Cook noodles according to package directions.  Meanwhile, in a small bowl, combine the soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger, garlic, sriracha and cornstarch; whisk to combine; set aside.  Heat the oil in a large skillet over medium heat.  Add the coleslaw mix and saute a few minutes or until crisp tender.  Add the sauce, the cooked and drained noodles and green onions.  Toss together to combine.  Cook for a few minutes and serve.

Korean fried chicken: 

8-10 pieces of boneless skinless chicken thighs. 

salt and pepper to taste

minced ginger (about 2 teaspoons)

1 cup of corn starch

for the sauce:

2 Tablespoons of oil

4 gloves minced garlic

1 teaspoon of red chili paste

1/4 cup soy sauce

1/2 cup of rice syrup or maple syrup

1 tablespoon of mustard sauce

1 tablespoon of brown sugar

1 tablespoon of vinegar

peanuts (fry for 30 sec) for garnish and extra crunch

sesame seeds for garnish

season the chicken with salt pepper and minced ginger. set aside for 10 minutes and coat with corn starch.

in your dutch oven fry 3-4 pieces at a time for 12 minutes. repeat until all chicken is done. once chicken is done re-fry for another 1-2 minutes so it can get golden brown. 

once chicken is done make the sauce. in a wok or big pan add oil, garlic and red pepper. cook until the garlic loses its raw flavor. then turn the pan to low add all other ingredients . stir to combine and until heated through. then toss the chicken until its coated and your done! 

this is optional*** take 1/3 cup of peanuts and fry for 30 sec. sprinkle them on top of chicken along with sesame seeds and fresh parsley & enjoy!!

* corn starch is what makes this super crunchy. its used in place of flour in asian cooking.