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MAKE THESE 3 EASY CHINESE ENTREES AT HOME
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Jul 18, 2025
MAKE THESE 3 EASY CHINESE ENTREES AT HOME Today's Recipes: https://catherinesplates.com/sweet-sour-chinese-chicken/ https://catherinesplates.com/chinese-chicken-chow-mein/ https://catherinesplates.com/crockpot-chinese-cashew-chicken/ **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.)
View Video Transcript
0:00
Hello everyone. Welcome back. Today I'm
0:02
going to show you how to make a
0:03
delicious sweet and sour chicken. This
0:07
is a Chinese kind of takeout copycat
0:10
recipe. Instead of going out to get it,
0:12
just make your own. In a medium bowl,
0:15
we're going to place half a cup of white
0:17
granulated sugar.
0:19
1/4 cup brown sugar packed. 13 cup of
0:24
ketchup. Half a cup of apple cider
0:27
vinegar. Make sure you shake it up.
0:33
[Music]
0:34
One tablespoon of soy sauce.
0:41
All right, I minced up two large cloves
0:45
of garlic,
0:47
little bit of cracked black pepper,
0:49
eighth of a teaspoon. Bring your whisk,
0:52
whisk it all together. We're going to
0:54
set this aside and let's talk about our
0:57
chicken. And I'm using two large chicken
1:00
breast. They're boneless, skinless.
1:03
Cutting them into thin pieces. I'm just
1:06
going to cut that into bite-sized
1:08
pieces. Keeping them all the same size.
1:12
Let's set that aside. Let's start making
1:14
the coating. I've got my workstation all
1:16
set up. So, it's just one, two, three.
1:19
Now, I've got a Ziploc bag. We're going
1:21
to place 13 cup of corn starch into it.
1:26
Now, in a medium bowl, I'm just going to
1:28
crack two eggs. And then we're going to
1:30
whisk those up. All right, we got
1:32
another Ziploc bag. So, we've got one/3
1:35
cup of allpurpose flour, salt,
1:39
about an 1/8 of a teaspoon, some black
1:40
pepper, about the same, onion powder,
1:43
garlic powder. Just give it a shake in
1:45
there. We're going to add our chicken to
1:48
the corn starch and get that nice and
1:50
coated.
1:53
All right. When we get it all into the
1:54
bag, we're going to take it off the
1:56
stand. We're going to shake it up good.
1:59
Make sure you seal your bag. You don't
2:02
want all that coming out at you. Coat it
2:04
good.
2:05
All right, we're going to bring our egg
2:07
mixture over. All right, we're going to
2:08
take it out of the bag. We're going to
2:10
coat this and then we're going to move
2:12
it on into our flour bag. All right,
2:16
once you get it all in there, we're
2:18
going to shake it up. Make sure you
2:20
close your bag. We're going to prep our
2:22
vegetables and get those ready. You want
2:24
about 1 inch pieces. That's how they
2:27
come in a Chinese dish, right? I am
2:30
using a red bell pepper. Nice green bell
2:33
pepper. And then we're going to do some
2:35
onions.
2:37
Big chops.
2:39
All right. We're going to take a yellow
2:40
onion. I'm just going to do half of it.
2:43
We're going to have ready one can of
2:45
pineapple chunks. I've drained it very
2:48
good. We're going to place a large deep
2:51
skillet over mediumigh heat. We're going
2:54
to add about enough oil in there for it
2:57
to be about 1 inch.
2:59
And then we're going to start heating
3:00
that up. Want about a 350°.
3:04
You can use a thermometer. Now, let's
3:06
talk about the pan really quick while
3:08
the oil is heating up. I'm using a large
3:11
pan. I just lined it with some foil and
3:13
then I put a rack on it. That way, when
3:15
the chicken comes out of the pan, we can
3:17
put it on here. it'll drain and remain
3:19
crispy. Let's go ahead and add our
3:21
chicken. We're going to do this in
3:22
batches. Make a single layer with it to
3:25
make sure that the chicken is cooked
3:26
through. All right, once we get them all
3:28
pulled apart, we're going to cook them
3:29
from about 2 to 3 minutes on one side
3:31
and then flip them over or start moving
3:34
them around.
3:36
We'll cook them two more minutes.
3:40
All right, we're going to lay them on
3:41
our rack. We're going to start our
3:43
second batch. It's been four minutes in
3:45
here. I've just been moving them around.
3:47
We're going to take them out, place them
3:48
with the rest of them. Oh, yeah. Look at
3:50
that. We're going to turn off the burner
3:52
for just a minute. Now, what we're going
3:54
to do is drain all the grease out of the
3:57
pan except for a couple tablespoons,
4:00
about two or three. I'm going to bring
4:01
it back to a mediumigh heat. I had
4:03
drained my oil into a bowl that had a
4:07
big sheet of foil into it. All right,
4:09
let's go ahead and add our peppers, our
4:12
onions.
4:18
We're going to sauté these down for just
4:20
a few minutes until they get nice and
4:22
soft. Place some salt right across the
4:24
top and some black pepper.
4:27
All right, halfway through the cooking
4:29
time, we're going to go ahead and add
4:31
our drained pineapple chunks. Start
4:34
heating that through. Okay, we're ready
4:37
to add our sauce.
4:42
We're going to stir this all together.
4:44
Make sure everything's nice and coated.
4:46
This will take about 30 seconds.
4:49
I've got my cooked chicken. We're going
4:51
to add it right on in. Yes, and we did
4:55
try a piece.
4:57
We're always in everything. Just take a
5:00
big wooden spoon and then just start
5:02
coating the chicken with that sauce.
5:06
We're going to finish cooking this until
5:08
the sauce has thickened and starts to
5:10
bubble. We're going to turn off the
5:12
burner. Okay, you guys, I'm ready to
5:14
serve that up. Got some sticky rice that
5:17
we made. Some green onion that I chopped
5:19
up right across the top.
5:23
Some sesame seeds. There we go. We just
5:26
need some chopsticks or a fork in my
5:28
case. That's my bite. Let's dive in.
5:37
That's delicious. The best Chinese
5:40
chicken chowine.
5:43
Let's make it. We're going to marinade
5:45
the chicken first. It takes about 10 to
5:48
15 minutes. So, you're going to start
5:50
off with two chicken breast. These are
5:52
boneless, skinless. Now, I'm going to
5:55
cut down the chicken lengthwise, and
5:58
then I'm going to cut them very thin.
6:00
That way, they cook fast. So, that's
6:02
what we're looking for right here. All
6:04
right, we're going to get a medium bowl.
6:07
We're going to place our chicken in. To
6:09
our bowl, we're going to add 1 tbspoon
6:12
of corn starch, 1 tbsp of soy sauce.
6:16
We're just going to mix this together
6:17
until well coated. We're going to set
6:20
this aside for 10 minutes, and we're
6:22
going to start on the sauce.
6:24
We're going to use a small bowl. This
6:26
sauce is going to give the dish a nice
6:28
savory flavor to it with a little
6:30
sweetness. Soy sauce. 1/4 cup. 3
6:34
tablespoon of hoan sauce.
6:38
Two. And three. One tablespoon of sesame
6:42
oil. One teaspoon of honey. Just going
6:46
to drizzle it in. If you don't have
6:47
honey, you can put regular granulated
6:50
sugar. 1/4 cup chicken broth. black
6:53
pepper, about a quarter of a teaspoon,
6:56
and then we're going to add in one
6:58
tablespoon of corn starch.
7:01
Take a whisk, blend it all together. All
7:04
right, give that a taste because you
7:06
know this is what's going to flavor our
7:07
dish.
7:11
Oo, that's delicious. Y'all get the
7:14
yummiest veggies you can find. I've got
7:17
a cabbage. I've got green onions. I've
7:20
got a yellow onion. and I'm going to
7:22
show you what we're going to do with
7:22
that. Now, I've got some bean sprouts,
7:25
fresh and we've got some match dig
7:28
carrots. Let's get our cabbage ready. We
7:31
want to have it nice and sliced. So, I'm
7:33
going to just use a quarter of the
7:34
cabbage here. So, I'm going to go down.
7:38
Take your sharp knife and we're just
7:40
going to thinly slice the cabbage.
7:44
Got my green onions here. Now, I've
7:46
already washed my green onions and I've
7:47
taken off that outer layer on the whites
7:50
right here. Here, I'm just going to cut
7:51
off the ends. So, what I'm going to do
7:52
is come back over here.
7:55
Cut these off. And then I want to kind
7:57
of come at an angle with it. That'll
7:59
look pretty cool, right?
8:02
Here we go.
8:04
And take my yellow onion. Now, what I'm
8:07
going to do,
8:09
quarter the onion. I'm going to have
8:11
wedges here. These will soften down, so
8:14
I'm not worried about the size of them.
8:17
All right. Here's our vegetables ready
8:19
to go.
8:21
My bean sprouts and my carrots. Woo!
8:24
Y'all grab your biggest walk or a large
8:28
deep skillet. We're going to put it over
8:30
mediumigh heat on our large burner. I'm
8:33
going to add two tablespoons of a
8:35
cooking oil. One and two. We're going to
8:39
heat that up till it's nice and hot. Got
8:42
my marinated chicken. We're going to
8:44
place it in very carefully.
8:47
I hear it sizzling. Okay, I'm going to
8:49
break it up. I'm going to add a little
8:51
cracked black pepper. This will take
8:54
about five to six minutes to get nice
8:56
and cooked through, nice and brown.
8:59
We've got a big pot of water back here.
9:02
I brought it to a boil. We're going to
9:04
cook these right here. This is a chowine
9:07
stir fry noodles. 8 oz. That's what they
9:10
look like right there. We're going to
9:12
cook these. It only takes 3 minutes.
9:16
You can use a thin spaghetti or even a
9:19
thin egg noodle will work for this.
9:24
We don't want to overcook these. They'll
9:26
start breaking apart. Just like that.
9:28
Look at that. Okay, our chicken is done.
9:31
It's nice and golden brown and cooked
9:33
through. We're going to remove it and
9:34
place it on a plate.
9:38
I'm going to drain it. I'm going to add
9:40
one more tablespoon of cooking oil. Get
9:43
that nice and hot. We're going to add
9:44
the onion. That's the yellow onion. And
9:47
then we're going to add to that about
9:49
two teaspoon of minced garlic. We're
9:51
going to cook this down for 1 minute.
9:56
Now, I've already got my chowine noodles
9:58
drained, setting off to the side. Let's
10:00
go ahead now and add our cabbage,
10:03
carrots, the bean sprouts. We'll get
10:06
those going. When it starts wilting,
10:09
we're going to add the green onions in.
10:11
Get those going. It'll take about
10:13
another 2 minutes. Let's go ahead now
10:15
and add our cooked chicken. Stir that
10:18
all in. We can heat our chicken back up.
10:21
Okay, I'm going to break up my chowine a
10:23
little bit here. Loosen them up. Then
10:24
we're going to add that to our
10:26
vegetables and the chicken. Grab your
10:28
sauce. We're going to pour that in. Take
10:30
your tongs and we're going to blend this
10:31
all together. Get it all mixed in. Look
10:35
at this. Why do Chinese food out? Make
10:38
your own right there.
10:48
It's savory, a little sweetness to it. I
10:51
love the crunch of the vegetables and
10:53
those noodles getting all that sauce in
10:56
there. How to make a Chinese dish called
10:58
cashew chicken in the crock pot. Okay,
11:02
we're going to start off with our
11:04
chicken. Now, I'm going to cut it the
11:06
way that we're going to want to eat it
11:07
in bite-sized pieces. I have two lbs and
11:10
it's boneless, skinless chicken breast.
11:14
So, we're slicing the chicken to a
11:17
thickness of one inch
11:20
and then cut those into 1 in cubes.
11:25
All right, I just put a towel underneath
11:27
my cutting board. That way, I'm not
11:28
sliding everywhere. So, you want to make
11:30
sure your chicken is all cut the same
11:32
size. It's all done. Take a Ziploc bag.
11:37
I'm going to place half a cup of
11:40
allpurpose flour into the bag. One
11:43
teaspoon black pepper. And then very
11:47
little salt. Probably about a/4 of a
11:49
teaspoon. All right. I'm just going to
11:51
shake this up a little bit.
11:54
Okay. Now, what we're going to do is
11:56
place chicken into our bag. We're going
11:59
to coat it all really good. All right.
12:01
Take all the air out, zip the bag, and
12:04
then just start coating the chicken. So,
12:06
move it around.
12:08
That looks good. So, we're going to take
12:10
a skillet. We're going to place it on
12:11
mediumigh heat. We're going to add in
12:14
about two tablespoons of some cooking
12:16
oil. All right. We're wanting to get
12:18
this nice and hot. Now, we're probably
12:21
going to cook these in batches. Now,
12:23
when you feel like it's hot enough,
12:24
we're just going to place one in and
12:26
see.
12:27
Oh, yeah. So, I'm going to place a nice
12:30
layer down at the bottom. All right.
12:33
We're going to let these cook for about
12:34
2 minutes till they get nice and golden
12:36
on one side and then we'll flip them
12:39
over and get them golden on the other
12:40
side. We're not cooking these all the
12:42
way through. Now, while that first batch
12:44
is browning, we're going to go ahead and
12:46
spray our sixQ crock pot with some
12:49
non-stick cooking spray. All right,
12:51
we're going to go ahead now and add the
12:53
brown chicken to our crock pot.
12:56
All right, we got it all nice and
12:57
browned up on this second batch. We're
12:59
going to go ahead and add it to the
13:00
crock pot.
13:03
In a small bowl, we're going to add half
13:06
a cup of soy sauce. To that, we're going
13:09
to add 1/4 cup of ketchup,
13:14
2 tablebspoons brown sugar, 1 tbspoon
13:18
minced garlic, 3 tablebspoons apple
13:20
cider vinegar, 2 tspoons ground ginger.
13:25
We're going to whisk this all together.
13:28
All
13:28
right, we're going to go ahead now and
13:30
pour this into the chicken.
13:33
Tell you what, smells good in there. All
13:35
right, here's the easy part. We're going
13:37
to place a lid on. We're going to cook
13:39
this for 2 hours on low. Then I'm going
13:41
to come back and show you what else
13:43
we're going to add to this. Cook it some
13:45
more. And then I'm going to show you how
13:47
we're going to serve it up. I've got
13:49
some delicious veggies that I'm going to
13:51
go ahead now and start chopping up that
13:53
we're going to put into our crock pot
13:54
and let cook for another hour. This is
13:57
going to happen at the 2hour mark.
14:00
Broccoli already been cleaned and just
14:02
cut it down into bite-sized pieces. And
14:04
then we've got some colored bell
14:06
peppers. I've got a red onion, some
14:08
asparagus, and then I've got some
14:10
carrots. Okay, we're going to take
14:12
these. We're going to add those to our
14:14
chicken and sauce in the crock pot. All
14:15
right, we're going to add in one cup of
14:17
chicken broth. Give this a stir. Let's
14:20
put a lid back on it. We're going to
14:22
cook it for another hour.
14:26
Okay, this is done. Our house smells
14:28
like a Chinese restaurant. So, don't
14:30
forget your cashews.
14:32
I'm going to sprinkle about one cup
14:36
in. This goes right at the end. You
14:39
don't want to cook them. We're just
14:41
going to stir those in. All right, our
14:43
dish is finished.
14:46
Don't forget some of that juice.
14:50
Okay. What do you think of my Chinese
14:52
cashew chicken slowcooked in the crock
14:55
pot? Let me go in and take a bite for
14:57
you.
15:01
That's very delicious.
15:04
That sauce pulls all of these
15:06
ingredients together. That chicken is
15:09
tender. I love how the sauce just goes
15:11
right into the chicken, right into the
15:13
veggies. Very delicious. All right. Are
15:16
y'all bringing Chinese to your house?
15:18
Make your own. All right, give me a
15:20
thumbs up. If you're new to the channel,
15:22
make sure you hit that subscribe button
15:24
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15:25
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15:26
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15:30
I'll see y'all on the next episode.
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