Korean BBQ Chicken Wings Sticky Korean BBQ Wings with Sesame and Scallions Ingredients: 2 lbs chicken wings, split and tips removed 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon cornstarch 1 tablespoon vegetable oil For the Korean BBQ Sauce: 1/2 cup soy sauce 1/4 cup brown sugar 2 tablespoons rice vinegar 1 tablespoon sesame oil 1 tablespoon gochujang (Korean chili paste) 2 cloves garlic, minced 1 teaspoon grated ginger 1 tablespoon honey 1 tablespoon water Garnish: 1 tablespoon toasted sesame seeds 2 green onions, thinly sliced Directions: Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and place a wire rack on top. Pat chicken wings dry with paper towels. Toss with salt, pepper, cornstarch, and vegetable oil until evenly coated. Arrange wings on the rack in a single layer and bake for 40–45 minutes, flipping halfway, until crispy and golden brown. Meanwhile, in a saucepan over medium heat, combine soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, garlic, ginger, honey, and water. Bring to a gentle boil, then reduce heat and simmer for 5–7 minutes until thickened slightly. Remove wings from oven and toss in the warm Korean BBQ sauce until well coated. Return wings to the oven for 5 minutes to caramelize. Garnish with sesame seeds and green onions. Serve hot. Prep Time: 10 minutes | Cooking Time: 50 minutes | Total Time: 1 hour Kcal: 420 kcal | Servings: 4 servings #koreanbbqwings #stickywings #gochujanglove #chickenwingrecipes #asiandinnerideas #bakedchickenwings #koreanfusionfood #easyappetizers #gamefood #partywings #sweetandspicychicken #wingsfordays #sesamechicken #boldflavor #ovenbakedgoodness #chickendishes #wingnight #asianflavors #crispyandsaucy #umamibomb Sticky, spicy, and bursting with flavor – these Korean BBQ Chicken Wings are oven-baked to crispy perfection and coated in a luscious gochujang glaze!

Sichuan Spicy Chicken Fiery Sichuan Chicken Stir-Fry with Chili Oil and Peanuts Ingredients: 1 lb boneless chicken thighs, cut into bite-sized pieces 2 tablespoons soy sauce 1 tablespoon Shaoxing wine (or dry sherry) 1 teaspoon cornstarch 3 tablespoons vegetable oil 8-10 dried red chilies, halved and seeds removed 1 tablespoon Sichuan peppercorns 3 cloves garlic, minced 1 inch piece of ginger, minced 2 scallions, chopped 2 tablespoons chili oil 1 tablespoon doubanjiang (fermented chili bean paste) 1 tablespoon rice vinegar 1 teaspoon sugar 1/4 cup roasted peanuts Cooked white rice, for serving Directions: In a bowl, mix chicken with soy sauce, Shaoxing wine, and cornstarch. Let it marinate for at least 15 minutes. Heat oil in a wok or large skillet over medium-high heat. Add dried chilies and Sichuan peppercorns. Stir-fry for 30 seconds until aromatic. Add garlic, ginger, and white parts of the scallions. Stir-fry for another 30 seconds. Add marinated chicken and cook for 5–7 minutes until golden and cooked through. Stir in doubanjiang, chili oil, rice vinegar, and sugar. Cook for another 2–3 minutes, coating the chicken well. Toss in roasted peanuts and remaining scallions. Stir to combine and heat through. Serve hot over white rice. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 410 kcal | Servings: 4 servings #spicychicken #sichuanchicken #chineserecipes #spicyfoodlover #fieryflavors #hotandnumbing #szechuanflavors #homemadechinese #easyasiandinner #stirfrychicken #garlicgingerchicken #wokcooking #doubanjiang #quickdinnerideas #chinesefoodathome #mealprepideas #chilichicken #weeknightdinner #asianrecipes #flavorpacked Craving bold flavors? This Sichuan Spicy Chicken is everything—hot, numbing, and incredibly satisfying! Perfect for spice lovers!

Shrimp and Kimchi Stew Spicy Korean Shrimp Stew with Kimchi and Tofu Ingredients: 1 tablespoon sesame oil 1 small onion, thinly sliced 2 garlic cloves, minced 1 teaspoon ginger, grated 1 cup kimchi, chopped (plus 2 tablespoons kimchi juice) 1 tablespoon gochugaru (Korean chili flakes), or to taste 1 tablespoon soy sauce 4 cups low-sodium chicken or vegetable broth 1/2 block soft or silken tofu, cubed 1/2 pound medium shrimp, peeled and deveined 2 green onions, sliced (plus extra for garnish) 1 teaspoon fish sauce (optional) Salt and pepper to taste Directions: Heat sesame oil in a medium saucepan over medium heat. Add sliced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Stir in chopped kimchi, kimchi juice, and gochugaru. Cook for 2–3 minutes to deepen the flavor. Pour in the broth and soy sauce. Bring to a gentle boil, then lower the heat to simmer for 10 minutes. Add the tofu cubes and cook for 5 more minutes. Add the shrimp and simmer for 2–3 minutes, or until the shrimp turn pink and are cooked through. Stir in fish sauce (if using) and green onions. Adjust salt and pepper to taste. Garnish with additional green onions and serve hot with steamed rice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #kimchistew #shrimprecipes #koreanstew #spicyseafood #comfortfoodbowl #tofuandkimchi #asiansoups #lowcarbdinner #glutenfreeoption #onepotmeals #weeknightcomfort #fermentedfoods #spicysoup #koreancooking #shrimpdishes #cozyeats #probioticsoup #savoryshrimp #soulwarmingrecipes #easyasiandinner This Shrimp and Kimchi Stew is the perfect mix of spicy, tangy, and cozy. Packed with bold Korean flavors and ready in 30 minutes!

Beef and Teriyaki Glaze Sticky Teriyaki Beef with Sesame and Scallions Ingredients: 1 1/2 lbs flank steak or sirloin, thinly sliced against the grain Salt and black pepper, to taste 1 tablespoon vegetable oil 3 cloves garlic, minced 1 tablespoon fresh ginger, minced 1/2 cup low-sodium soy sauce 1/4 cup brown sugar 2 tablespoons rice vinegar 2 tablespoons honey 1 tablespoon cornstarch + 2 tablespoons water (for slurry) 1 teaspoon sesame oil 2 green onions, thinly sliced 1 tablespoon sesame seeds Directions: In a small bowl, whisk together soy sauce, brown sugar, rice vinegar, honey, and sesame oil. Set aside. Heat vegetable oil in a large skillet over medium-high heat. Add sliced beef in batches and cook until browned. Transfer to a plate. In the same skillet, reduce heat to medium. Add garlic and ginger; sauté for 30 seconds. Pour in the prepared teriyaki sauce and bring to a simmer. Stir in the cornstarch slurry and cook for 2–3 minutes until the sauce thickens. Return the beef to the skillet and toss to coat evenly with the glaze. Garnish with sesame seeds and green onions before serving. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 420 kcal | Servings: 4 servings #teriyakibeef #asiandinner #stickybeef #weeknightdinner #beefrecipes #teriyakisauce #homemadeteriyaki #easyasianrecipes #beefandrice #dinneridea #glazedbeef #quickmeals #sweetandsavory #asianinspired #sesameseed #flavorpacked #dinnerin30 #teriyakibowl #kitchenwin #homecookedjoy This Sticky Teriyaki Beef is loaded with sweet and savory flavor and comes together in just 30 minutes! 🍯🥩🔥

Shrimp and Broccoli Stir Fry in Garlic Sauce Quick Shrimp & Broccoli Stir Fry with Savory Garlic Sauce Ingredients: 1 lb large shrimp, peeled and deveined 3 cups broccoli florets 2 tablespoons vegetable oil 4 cloves garlic, minced 1/4 cup low-sodium soy sauce 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 1 tablespoon honey (optional for sweetness) 1 teaspoon sesame oil 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry) Cooked rice, for serving Sesame seeds and green onions for garnish (optional) Directions: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, honey (if using), and sesame oil. Set aside. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add broccoli and stir-fry for 2–3 minutes until slightly tender but still bright green. Remove and set aside. Add the remaining oil to the pan. Add shrimp and cook for 2–3 minutes per side, or until pink and cooked through. Remove from the pan. Add garlic to the pan and stir-fry for 30 seconds until fragrant. Pour in the sauce mixture and bring to a simmer. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens. Return shrimp and broccoli to the pan and toss to coat evenly with the garlic sauce. Serve hot over rice, garnished with sesame seeds and sliced green onions if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 320 kcal | Servings: 4 servings #shrimpstirfry #garlicshrimp #broccolistirfry #quickdinners #asiandinnerideas #seafoodrecipes #shrimpandbroccoli #stirfrylovers #easyweeknightmeal #savorygarlicsauce #shrimpbowls #glutenfreestirfry #homemadestirfry #healthydinnerideas #lowcarbseafood #ricebowlrecipes #asianinspiredmeals #garlicloverrecipes #takeoutathome #30minutemeals Takeout vibes, homemade style! 🍤🥦 This Shrimp and Broccoli Stir Fry in Garlic Sauce is packed with bold flavor and ready in under 30 minutes!