Posts tagged chicken
Hoisin Chicken
Hoisin Chicken - Eat Cho Food

How is it that the last few days before you go vacation are always absolutely crazy? I thought that was only something that happened when you worked a normal job, but nope! It definitely still has a way of happening when your job title is a hybrid of a million things. We’re heading back to Cleveland in a few days for a wedding and I’ll be staying an extra week to hang out with my family and learn a few more recipes from my mom! But before we get on that red eye flight to Cleveland I have a bajillion things I need to cook and cross off my to-do list!

I’m still coming down from a high after my Sur La Table dumpling class this Sunday. It was such a dream. The team at Sur La Table Los Gatos made my life so easy. They prepped and cleaned EVERYTHING for me. Normally, I’m prepping for a solid day and Reuben is covered in water from doing dishes afterwards. I just had to show up, remember how to make dumplings, and hang out with a bunch of people who love dumplings too! What a life it must be to always have people that help prep and access to 249,383 sets of bowls, mixing spoons, and dumpling steamers?! I have to get back to reality and clean my kitchen for the next few days of cooking. I have an exciting video shoot I’m styling for tomorrow! I’m super excited because it’s going to be on Food Network and Travel Channel, I think! I have 8 dishes I need to make by tomorrow afternoon, so I’ll probably spend of the rest of today standing in my kitchen prepping things and bopping to the Jonas Brothers. Not a bad day of work : )

Hoisin Chicken - Eat Cho Food
Hoisin Chicken - Eat Cho Food

In honor of going home for a few days, I wanted to share a meal that I grew up eating almost on a weekly basis. Hoisin Chicken! My mom makes this using chicken drumsticks, but you can use any cut of chicken you like! It’s sweet, salty, a little spicy, and soooooooo quick and easy to make. Whenever I tell people that I grew up in a Chinese restaurant, I feel like they assume I lived on chow mein and orange chicken. Chinese people don’t eat egg rolls, orange chicken, or scallion pancakes as a regular home cooked meal. Most of the dinners that my mom made consisted of 3 parts: Rice, Protein, and Vegetables. Sometimes the rice part would be replaced with noodles, but it was more or less a plate comprised of those components. Honestly, it’s not too different than what other cultures have for dinner. Mashed potatoes, steak, and broccoli is pretty much it!

Hoisin Chicken was part of a rotation of delicious meals coming out of my mom’s kitchen. Chinese BBQ ribs, chicken and broccoli, steak with oyster sauce, and shrimp with black bean sauce served over fluffy white rice and a side of stir-fried zucchini, green beans, or Chinese broccoli were some of my favorites! Other than the fact they all tasted amazing, they were also affordable and incredibly easy to make! I’m all about spending the extra time to slow cook things and making every component from scratch, but sometimes the days are crazy and you just gotta eat! That’s when meals like this come in handy!

Hoisin Chicken - Eat Cho Food

How to Make Hoisin Chicken

This dish comes together in about 30 minutes if you work quickly!

Start by marinating the chicken in oil, cornstarch salt, pepper, and hoisin. The cornstarch is key because it tenderizes your meat and helps make a thick and shiny sauce when you cook it! After about 15 minutes of chilling in your fridge, heat up some oil in a pan and throw your chicken in the pan. Make sure the chicken is in a single layer so all the pieces have a chance to get crispy on the edges. Leave the chicken alone for a few minutes and then stir it around so the other side of the chicken has a chance to cook.

Whisk together all the sauce ingredients and pour it over the chicken. Reduce the heat to medium and simmer for a few minutes until the sauce is thick and shiny and your chicken is cooked through!

Serve immediately with warm jasmine rice and your favorite vegetable! I included a bonus step at the end of the recipe for how to quickly cook your vegetables in the same pan too!

Hoisin Chicken - Eat Cho Food

Hoisin Chicken

serves 2

chicken materials:

1 lb skinless chicken thighs
3 tbsp olive oil + 1 tbsp for cooking
1 tbsp cornstarch
1/2 tsp salt
1/4 tsp white pepper
1 tbsp hoisin

sauce materials:
1/2 cup water
1/4 cup hoisin
1 tsp cornstarch
1 tbsp Sriracha


  1. Cut chicken thighs into 1/2” pieces and place in a mixing bowl. Add 3 tbsp olive oil, cornstarch, salt, white pepper, and 1 tbsp hoisin to the chicken. Mix to combine. Cover with plastic wrap and chill in the fridge for 15 minutes

  2. While the chicken is chilling, whisk together all your sauce materials in a small bowl. Mix until cornstarch has dissolved and set aside.

  3. Heat 1 tbsp olive oil in a skillet over medium high heat. Add chicken to the pan so that it is in a single layer. Allow the chicken to sear on one side for 3 minutes. Use tongs or a spatula and stir the chicken so that the other side cooks for another 2-3 minutes. Continue to cook, stirring occasionally until chicken is cooked through.

  4. Lower heat to a medium and pour the sauce mixture into the pan. Stir the pan so that the chicken is evenly coated. Continue to cook for 2-3 more minutes until the sauce is thick and shiny.

  5. Serve immediately with warm white rice and vegetables!

bonus step:

  1. Once you remove the chicken from the pan, increase the heat back up to medium high and add a little bit of oil in the pan. Add in your zucchini or vegetable of choice and stir fry for a few minutes until vegetables are at your preferred doneness. Season with a bit more salt and pepper or as you wish!

Sesame Chicken Gua Bao
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food
Sesame Chicken Gua Bao - Eat Cho Food

I’ve been on this super random tour of North America the past week. Geneva, NY last weekend, then Cleveland for a few days, and now I’m on my last leg in Vancouver with the parental unit. We’ve only been in Vancouver for less than 24 hours and I’m already questioning why we haven’t moved here yet. My goal for this mini vacation is to take my parents to as many Asian restaurants as possible and find all their favorite foods! Why didn’t anyone tell me that Vancouver/Richmond has the best collection of Asian food?! We immediately drove to the town of Richmond from the airport and got our fix of noodle soup and roast duck. I think it satisfied my parents’ longing for Hong Kong food. Did you know this town is 75% Asian?! Amazing. So far the highlight of our first 24 hours (to me at least) has been T&T Supermarket. When I travel I love visiting local supermarkets. I think this one is heaven on Earth. I almost cried when I walked in. It was so bright and big. Filled to the brim with every single thing you would need from an Asian Supermarket. I could have spent hours starring at the steamed bun and bakery sections. I’ve also never seen so much oyster sauce in my entire life. I’m going to try and sneak in another trip there before we leave on Monday!

I took about a billion photos of all the various steamed buns and baked breads I haven’t seen before and I’m determined to recreate every single one of them! Brown Sugar Bao? Penguin Buns??!!!! So many good carbs. I feel like my recipe development calendar goes through waves where I only focus on dumplings for a few weeks and then it’s either noodle or baking time. I think when I’m finally back home I’m going to dive back into the deep world of steamed and baked bao! I love making freshly steamed buns. If you also had a serious aversion to bread crust in your youth then I’m sure you appreciate the soft and squishy crustless qualities of steamed buns! Just for the record, I’m an adult that eats crusts now. I’ll probably pick a freshly steamed gua bao over any sandwich bread though.

Gua Bao is a steamed bun that’s been purposefully formed/folded like a slider bun, destined to be filled with infinite tasty things! I’ve filled them with Chik-fil-a inspired fried chicken and my Mom’s beef roast. For this recipe, I channeled one of my favorite Chinese takeout dishes. Sesame Chicken! It’s hard to beat my Mom’s beef roast stuffed in a bun, but I think this Sesame Chicken Gua Bao is my new favorite bun! Chicken thighs are lightly breaded, fried, and tossed in a very sesame forward sauce using La Tourangelle Toast Sesame Oil. It’s so toasty and nutty! All of their oils are so delicious! I drizzle their walnut oil on vegetables and they magically taste incredible with minimal effort! Oh, I can’t forget about this crazy easy slaw. It’s shredded cabbage tossed in La Tourangelle Sesame and Tamari Vinaigrette. I normally don’t buy salad dressing and prefer to make my own whenever a salad pops up in the kitchen, but their dressing already tastes exactly like something I would make on my own! The slaw is crunchy and tangy, which works so well with the savory and sweet sesame chicken. The gua bao acts a neutral cloud for everything to live in sesame harmony : )

These are so fun to make and even more fun to eat! Hope you give them a try and share them with all your friends! Or hoard them for yourself… I won’t tell anyone!

Thank you so much, La Tourangelle, for sponsoring this post!

Sesame Chicken Gua Bao

Serves 4


4 boneless skinless chicken thighs - cut in half
¼ cup cornstarch
½ tsp salt
½ tsp white pepper
1 tbsp La Tourangelle Toasted Sesame Oil
3 tbsp olive oil
1 egg
¼ cup flour
canola oil - for frying
8 Gua Bao Buns - Homemade or Store Bought
Sesame Seeds - for garnish
Chopped scallions - for garnish

Sesame Sauce:

2 tbsp rice vinegar
2 tbsp cornstarch
⅓ cup white sugar
1 tbsp La Tourangelle Sesame Oil
2 tbsp soy sauce

3 cups shredded cabbage
2 tbsp La Tourangelle Sesame and Tamari Vinaigrette

Steps :

  1. Whisk together rice vinegar, cornstarch, sugar, sesame oil, and soy sauce until combined. Set aside.

  2. Combine chicken thighs, cornstarch, salt, white pepper, sesame oil, and olive oil in bowl and mix until chicken is evenly coated. Allow the chicken to marinate for 15 minutes in the fridge. Take the chicken and add the egg and flour. Mix again until the chicken is evenly coated with a light batter.

  3. Heat about ½” of canola oil in a skillet over medium high heat. Once the oil is hot add the chicken in batches. Fry the chicken on one side for 3-4 minutes, until golden brown. Flip the chicken and fry the other side for another 3 minutes. Remove the chicken from the oil and place on a paper towel lined plate. Repeat frying with remaining chicken thighs.

  4. Drain the oil from the skillet or grab a clean skillet. Heat pan over medium heat. Add in the sesame sauce. While stirring continuously, cook for a few minutes until the sauce has thickened. Turn off the heat and toss the fried chicken into the sesame sauce.

  5. To make the cabbage slaw, toss shredded cabbage with La Tourangelle Sesame and Tamari Vinaigrette. Set aside.

  6. To assemble the gua bao, place one piece of sesame chicken and a bit of cabbage slaw inside the gua bao. Sprinkle on sesame seeds and chopped scallions. Enjoy!

Basil Chicken Potstickers
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food
Basil Chicken Dumplings - Eat Cho Food

How’s the work from home life, you may ask?? So far it’s been great! I decided that last Thursday and Friday were going to be vacation days for me. I slept, cleaned our apartment, organized the office, read some cookbooks, purged our fridge, and watched the remainder of The Chilling Adventures of Sabrina. You know, the important self care stuff. Then when Monday came I was antsy to get working and felt well rested! Well, sort of. Reuben and I rode our bikes twice over the weekend and my un-athletic self is not really sure what’s happening. So far work has consisted of emails, planning the logistics of my first class, spending all my money at Webstrauant Store, burning a pot of red beans for red bean paste, and making killer scallion pancakes (recipe coming next week!). Not too bad for a days work!

I have always dreamED of being able to work from home. I imagined that I would wake up every morning bursting with energy, fix myself a nice breakfast, put on yoga pants, work a little, go out for an afternoon coffee or exercise break, maybe talk to a person, and finish off the day with some freshly wrapped dumplings. So far the only thing that’s been true is the yoga pants. Ironically the hardest thing about working from home is having the energy to make yourself a nice meal. Yesterday I skipped breakfast and then made myself the lunch of my 5 year old dreams - a mini cheese quesadilla, avocado, rice, and a ripe mango. I was saving up my energy for the scallion pancakes I was about to test I guess. I’m hoping I’ll find a nice flow in the next few weeks. Right now it feels like I need to get a million things done and set the ground work for this freelance life and everything feels very urgent. Maybe I should get into meal prep?

I realize that I talk about dumplings a lot. They are just so good and versatile! One of the things I love most about dumplings is how meditative they are to make. If you have a hard time pleating dumplings it might be a little stressful, but once you get the hang of them it really is such a relaxing practice. I’m often making dumplings alone, which shouldn’t sound as sad as that sentence reads! Back home with my family we would make dumplings together and it would be the best time! Quick too… but here in SF I like to spend Sundays (DimSumday!!!) making dumplings either for dinner or to replenish our freezer stash. Reuben might pop in and help me fold a dumpling or 2, but I really don’t mind the peace that you get from pleating alone. I’ll turn some music on or just listen to the Top 50 songs playing from the neighbor’s kitchen across the lightwell. After a week of craziness and right before starting another week of craziness, making dumplings is my favorite way to find some calm in the kitchen.

So when Le Creuset asked me to create a recipe that helps me find calm in the kitchen, I immediately jumped to dumplings! They have this new GORGEOUS color called Fig as part of their New Calm hues. Somewhere between 1998-2005 I was obsessed with the color purple. Ask my Mom about the time I begged her to paint my bedroom lavender. I still feel like I don’t deserve to have these beauties in my kitchen. The braiser has quickly become my new favorite cooking vessel and has found a coveted permanent spot on my stove top. Obviously you can braise things in it, but I’ve also been sautéing vegetables in there and also cooking dumplings! The braiser is sort of perfect for the pan fry and steam method for cooking dumplings. This is when you sear the bottoms of the dumplings in a little bit of oil until they get nice and golden, then add some water to the pan and cover it to steam. Adding water and steaming something you want to be crispy might sound odd, but the magic is that once the water has fully cooked off at the end there is still a bit of oil in the pan that will crisp the dumplings back up again. The braiser works so well because 1. it has a fitted lid and 2. it’s big and beautiful enough that you can load it up with dumplings and then bring it right to the table when you’re ready!

The filling of this dumpling has a little Thai/Southeast Asian twist. We have Sriracha, fish sauce, and Thai Basil (the BEST SMELL). When you combine all 3 of these ingredients you get the most amazing dance party of flavors! These dumplings are spicy, herbaceous, and just a little bit funky but in the best way possible. I also find that chicken dumplings are a lot lighter than the pork or beef variety, so you have the ability to eat more dumplings. That’s never a bad thing!

Gosh, the Fig color is so pretty… I’m going to go stare at them for a little bit and then attempt to make some red bean paste without scorching my pot again!

Basil Chicken Potstickers

makes 24 large dumplings or 36 small dumplings

dough materials:

10 oz AP flour
pinch of salt
3/4 cup just boiled water

filling materials:

1lb ground chicken
1 cup fresh thai basil (regular basil works too) - chopped
2 tbsp Sriracha
4 cloves garlic - minced
2 green onion stalks - chopped
1/4 cup mined red onion
1 tbsp fish sauce
1 tbsp oyster sauce
heavy 1/2 tsp white pepper
1/2 tsp salt
1 tbsp cornstarch

olive oil for cooking
water for cooking

make dumpling dough:

  1. Add flour and salt into a large bowl. Make a well in the center of the flour and slowly pour in just boiled water. Mix dough together with your finger tips or a wooden spoon if the mixture feels too hot. Mix until water is absorbed and the dough is just combine. Knead for 2-3 minutes until dough is round and smooth. Place dough in a medium ziplock bag, seal, and allow to rest and hydrate for at least 30 minutes. Dough can rest for up to 2 hours before being used.

make dumplings:

  1. in a large mixing bowl combine ground chicken, basil, Sriracha, garlic, green onions, red onion, fish sauce, oyster sauce, white pepper, salt, and cornstarch. Mix everything together with a wooden spoon or silicon spatula until just combined. Cover with plastic wrap and let the filling to rest in the fridge for at least 15 minutes to allow the flavors to develop. Filling can be made a day in advance.

  2. Lightly flour your work surface. Remove dough from the ziplock bag. Cut dough in half and keep one half in the bag. Roll out one half of your dough into a 1” thick rope. Cut into 16 (for smaller dumplings) or 12 (for larger dumplings) equal pieces. Place pieces of dough in the ziplock bag to prevent drying out. Roll out 1 piece of dough into a 3”-3.5” disc with a small rolling pin or a tortilla press if you have one. Place a scant tablespoon (or a little less if you’re making smaller dumplings) of filling in the center of your round dumpling wrapper, avoid over filling. Fold according to desired shape. My simple dumpling pleat can found on my Instagram Highlights! Repeat with remaining dumplings and place dumplings on a lightly floured baking tray until ready to be cooked.

  3. To cook your dumplings, add 1 -2 tbsp of olive oil to a skillet and heat over medium heat. Add a single layer of dumplings to fill your pan. Make sure there is room between the dumplings so they don’t stick. Sear on the flat side for 2-3 minutes until the side is toasted and golden brown. Add 1/4 cup to 1/2 cup of water to the pan depending on your pan size, and cover the pan with a lid. Steam the dumplings for 5-6 minutes. Remove the lid and allow any remaining liquid to cook off and for the bottoms to crisp up again. The dumplings will stick to the pan, as the name implies, just take a small spatula or fork to gently pry them off the pan. Repeat steps with remaining dumplings.

  4. Serve immediately with chili oil and/or soy sauce!


  1. Dumplings can be frozen raw. Place pleated dumplings on a baking tray and freeze until solid. Place dumplings in a ziplock bag and keep in the freezer for up to 3 months. When cooking, prepare as the recipe states but steam for an additional 3 minutes until cooked through.


Thank you, Le Creuset for sponsoring this post!