LetUsCook | Appetizers

chicken tenders

They originated from Manchester, New Hampshire at the Puritan Backroom in 1974. Some call it chicken tenders, others call it chicken strips, chicken fingers, chicken tempura, or chicken goujons.

Preheat oven to 400°F.
Cut chicken breasts into strips.
Season chicken with salt, pepper, and desired spices.
Dip chicken strips in beaten egg.
Coat chicken in breadcrumbs or crushed cornflakes.
Place coated chicken on a baking sheet.
Bake for 15-20 minutes until golden brown and cooked through.
Enjoy!!!

French Fries

“Despite “French” being in the name, French Fries originated in Belgium in the late 1600s”

Cut potatoes into desired shape.
Heat oil in a deep pan.
Place the cut potatoes evenly in oil and fry until golden and crispy
Enjoy with desired sauce or enjoy by itself!

Fried Calamari

Fried calamari has been a part of Italian meals accross the mediterranean for generations but wasn't popular until the 1970s.

1 pound frozen calamari tubes thawed.
Mix salt with milk in a bowl and put calamari rings in mixture.
Set mixture in fridge for 30 minutes.
In a large bowl, mix the flour, cornstarch, baking powder, oregano, black pepper, and cayenne.
Heat oven to 150°F with a large sheet pan inside.
In an small cooking pot, heat 4 inches of grapeseed oil to about 355°F.
Once oil is ready, use tongs to gently add the calamari batch by batch and fry until golden brown. Put already done calamari in previously heated oven on the large sheet pan to keep warm until ready to serve.
Finish with some lemon juice and/or desired dipping sauce.

Steamed Chicken Bao

Steamed baos originated in Northern China and have traced as far back as 400 BC.

Prep yeast micxture by mixing the yeast and warm water.
In a bowl, add the flour, salt sugar, water, and yeast mixture. Mix with a chopstick until flaky, and knead until a ball forms. Then leave it to rise before next step.
Leave dough to rest with a damp cloth covering it until size has doubled. Dough is ready when webs form at the bottom as you pull dough out of bowl.
Marinate the chicken with the oyster sauce, soy sauce, grated ginger, sesame oil, and white pepper. Mix in the green onions in the end.
Knead all bubbles out of the ready dough and cut into 10 even pieces.
Roll and knead the indevidual pieces into smooth balls and leave to rest for 10 minutes.
Roll out the edges with a rolling rin leaving the center parts thicker than the outer parts.
Put 2.5 tbsp of filling in the middle, fold the dough in half and pinch each side to the center.
Twist top center tightly and close. Let rest in turned off steamer for 25 minutes.
Steam the boas for 15 minutes, turnof heat, let rest for 5 minutes and do not open steamer during this process to prevent the baos from shrinking.
Enjoy or store in freezer for up to a month.
To enjoy frozen baos just steam for 15 minutes!