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Korean Sweet Potato Noodles (Japchae Noodles)

Jap chae, a traditional Korean dish made with glossy sweet potato noodles, is a great way to use whatever protein or vegetables you have in your fridge: Swap in bell peppers, alliums, tofu or even thinly sliced steak.


  • 8 ounces Korean-style vermicelli noodle
  • 3 tablespoons soy sauce
  • 3 tablespoons vegetable oil
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons toasted white sesame seeds, crushed
  • 1 tablespoon sugar
  • Kosher salt
  • 1 large egg
  • 1 garlic clove, minced
  • 1 1/2 teaspoons mirin
  • 1 small red onion, sliced
  • 2 carrots, julienned
  • 3 ounces Broccolini, halved lengthwise 
  • 2 stalks of red Swiss chard, leaves chopped and stems thinly sliced
  • 2 ounces oyster mushrooms, sliced 1/2 inch thick
  • 1 cup sugar snap peas, halved on the bias
  • 1/2 cup fresh English peas
  • 1 scallion, julienned
  • Black sesame seeds

Cooking directions:

  1. In a large pot of salted boiling water, cook the noodles until just tender, about 6 minutes. Drain and rinse under cold water. Drain the noodles thoroughly and transfer to a rimmed baking sheet. Toss the noodles with 1 tablespoon of the soy sauce and 2 teaspoons of the vegetable oil and spread in an even layer.
  2. In a small bowl, whisk the sesame oil with the crushed white sesame seeds, sugar and the remaining 2 tablespoons of soy sauce; season with salt.

  3. In a small bowl, beat the egg with 1 teaspoon of water and a pinch of salt. In a small nonstick skillet, heat 1 teaspoon of the vegetable oil. Add the egg and cook over moderate heat, swirling the pan to coat the bottom but not stirring, until the egg is just set, 2 minutes. Using a spatula, carefully flip the omelet and cook until just set, about 15 seconds more. Carefully slide onto a work surface and gently roll into a log, then slice into 1/4-inch-thick strips.
  4. In a large wok, heat 1 tablespoon of the vegetable oil. Add the shrimp, garlic and a generous pinch of salt and stir-fry over moderately high heat until the shrimp begin to turn pink, about 2 minutes. Add the mirin and continue cooking until the shrimp are white throughout and the liquid has reduced, about 2 minutes more. Scrape the shrimp into a medium bowl. Wipe out the wok.

  5. Heat the remaining 1 tablespoon of vegetable oil in the wok. Add the red onion and carrots and stir-fry over moderately high heat until the carrots are almost tender, about 4 minutes. Add the Broccolini, Swiss chard stems and a generous pinch of salt and stir-fry until all the vegetables are crisp-tender, about 5 minutes. Add the Swiss chard leaves, oyster mushrooms, sugar snaps and English peas and stir-fry until the mushrooms and peas are tender, about 2 minutes more.
  6. Add the noodles to the wok in batches, stirring well after each addition. Add the sauce and stir-fry until the noodles are warmed through, 3 minutes. Add the cooked shrimp and their juices to the wok along with half of the sliced egg and toss gently. Transfer the jap chae to bowls; garnish with the remaining egg, the scallion and black sesame seeds.

Product recommendations:

Assi Sweet Potato Noodles | Japchae Noodles (Medium) 1.5 LB (680 g)

Yamasa Brewed Soy Sauce 34 FL Oz (1000 mL)

Kadoya Pure Sesame Oil 22.1 FL Oz (654 mL)

Shirakiku Roasted Sesame Seeds Iri Goma 8 Oz (227 g)

J-Basket Roasted Black Sesame Seed 8 Oz (226 g)

Reference: https://www.foodandwine.com/recipes/stir-fried-sweet-potato-noodles-jap-chae


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Glutinous Rice Balls "Tang Yuan"

Glutinous Rice Balls "Tang Yuan"

Serves 6 people | Preparation time: 10 mins. | Difficulty: Medium | Cooking time: 35 mins. 



  • For the filling:
  • 2 tablespoons roasted and ground sesame seeds, peanuts, almonds, or cashews
  • 2 tablespoons sugar
  • 2 tablespoons coconut oil
  • For the dumpling skin:
  • 1 1/2 cups glutinous rice flour
  • 2 tablespoons regular rice flour
  • 1 cup lukewarm water

How to make it?

To make the filling: Grind the seeds or nuts in a mortar and pestle to a fine but not powdery consistency. In a small saucepan, melt the lard. In a small bowl, mix the lard with the sugar and ground nuts. Chill the mixture in the refrigerator or freezer for a few minutes before use.

To make the skins: Mix the two flours together and add the water to make a soft but non-sticky dough. Divide the dough in half. Working on a surface dusted with rice flour, roll each half into a cylinder about 1 1/2 inches thick and cut the dough into segments about 1 inch wide.

To make the dumplings: Take one piece of dough and make an indent with your thumb to flatten it. Place the stuffing into the indent and draw the sides of the dough up to enclose it. Roll it gently between your palms to make a smooth ball. Lay the dumplings on a tray dusted with rice flour until you are ready to cook them. They can also be refrigerated or frozen.

To cook the dumplings: Fill a large pot with water and bring to a boil. Add the dumplings and gently stir to prevent sticking at the bottom of the pot. Simmer for 15 minutes, taking care not to let the water boil vigorously or else the dumpling skins will tear. The dumplings are done when the skins are almost translucent. Ladle the dumplings into soup bowls along with the cooking water.


Erawan Glutinous Rice Flour 16 Oz (1LB)




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Kung Pao Chicken

Kung Pao Chicken

Serves 4 people | Preparation time: 30 mins. | Difficulty: Medium | Cooking time: 30 mins. 


  • 250g Chicken thigh meat
  • 35g Fried peanuts
  • 6g Green onions [white-part, sectioned]
  • 6g Red dried chili peppers
  • 6g Ginger, sliced
  • 6g Garlic, sliced
  • 1g Sichuan peppercorns
  • 10g Shao Hsing wine


  • 3g Lee Kum Kee Premium Soy Sauce
  • 2g Lee Kum Kee Premium Dark Soy Sauce
  • 25g Tapioca starch and water solution

Sauce Mix

  • 10g Lee Kum Kee Premium Soy Sauce
  • 10g Chinkiang vinegar
  • 3g Lee Kum Kee Premium Dark Soy Sauce
  • 3g Lee Kum Kee Peppercorn Chili Oil
  • 2g Lee Kum Kee Pure Sesame Oil
  • 0.5g Lee Kum Kee Chicken Bouillon Powder
  • 12g Sugar
  • 15g Stock
  • 15g Tapioca starch and water solution

How to make it?

  1. Cut chicken into 1.5cm cubes and marinate for a short while. Cut dried red chili into 2 cm sections. 
  2. Heat wok on high heat. Add 2 tbsp oil and heat to medium hot. Add chicken and stir-fry until half done.
  3. Add dried red chili, Sichuan peppercorns and sprinkle with Shao Hsing wine.
  4. Add ginger, garlic, green onions and stir-fry quickly until done.Add Sauce Mix and stir. Add Fried peanuts on top. Serve.

SOURCE: https://usa.lkk.com/en/recipes/kung-pao-chicken


LEE KUM KEE Premium Soy Sauce 16.9 Oz (1.05 pt) 500 mL

LEE KUM KEE Premium Dark Soy Sauce 16.9 FL Oz (1.05 pt) 500 mL


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Cantonese Style Beef Stew - CoCo Island Mart

Cantonese Style Beef Stew

Serves 4 people | Preparation time: 5 mins. | Difficulty: Easy | Cooking time: 240 mins.


  • 1 tsp. oil
  • 21 oz. beef (diced)
  • 7 oz. onion (diced)
  • 7 oz. carrot (diced)
  • 5 oz. daikon or white radish (diced)
  • 5 oz. mushrooms (sliced)
  • 1 oz. dried shiitake mushroom (sliced)
  • 1 ½ cup water
  • some cornstarch for thickening if needed


  • 1 pack of Sauce for Cantonese Beef Stew
  • 3 Tbsp. Minced Ginger
  • 3 Tbsp. Minced Garlic

Sauce Mix

  • 1 pack of Slow Cook Sauce for Cantonese Beef Stew
  • 3 Tbsp. Minced Ginger
  • 3 Tbsp. Minced Garlic

How to make it?

  1. Heat 1 tsp. oil in a pan and pan-fry the meat until browned.
  2. Place into a slow cooker (if using) with all remaining ingredients and seasonings. Season to taste. 
  3. Cook 4-6 hours on high or 8 hours on low.
  4. Add more water as needed. Add a little cornstarch to thicken as required. 
  5. Serve with steamed vegetables, rice, noodles or mashed potatoes. 


LEE KUM KEE Slow Cook Sauce for Cantonese Beef Stew 4.9 Oz (140 g) - 李锦记 柱侯慢炖酱

LEE KUM KEE Minced Ginger 7.5 Oz (213 g)

LEE KUM KEE Ready to Cook Minced Garlic 11.5 Oz (326 g)


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Pad Thai Noodles - CoCo Island Mart

Pad Thai Noodles

Serves 4 people | Preparation time: 5 mins. | Difficulty: Easy | Cooking time: 10 mins.


  • 10 1/2 oz. dy flat rice noodles
  • 7 oz. prawns
  • 7 oz. pork
  • 3 eggs, scrambled
  • Mixed vegetables (sliced): carrot, cabbage, bean sprouts, 2 spring onions 
  • 2 red chilies (finely chopped, to taste), crushed peanuts, cilantro and lime wedges (for garnish). 


  • 1 pack Ready Sauce for Pad Thai

How to make it?

  1. Heat a little oil in a pan on medium heat. Stir-fry pork and prawns for 5 minutes.
  2. Combine the cooked noodles with Ready Sauce for Pad Thai, vegetables, scrambled eggs and chilies. Mix thoroughly.
  3. Garnish with crushed peanuts, cilantro and lime wedges and serve. 


LEE KUM KEE Stir-fry Ready Sauce for Pad Thai 4.2 Oz (120 g) - 李锦记 泰式炒河粉酱

Asian Best Rice Sticks Noodles Small Size 1 LB (454 g)-Banh Pho Thuong Hang


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Singapore Noodles - CoCo Island Mart

Singapore Noodles

Serves 4 people | Preparation time: 5 mins. | Difficulty: Easy | Cooking time: 10 mins.


  • 9 oz. rice noodles/ vermicelli
  • 2 Tbsp. oil for cooking
  • 9 oz. prawns, de-veined & drained
  • 5 oz. onion, diced
  • 9 oz. barbecue pork /ham, chopped
  • 7 oz. carrot, diced
  • 5 oz. bell peppers, diced
  • 2 beaten & fried eggs, shredded (optional)


How to make it?

  1. Cook rice noodles in boiling water according to packet instructions or until tender. Drain. 
  2. Heat 2 Tbsp. of oil in a wok and stir fry prawns and onion until cooked. Add roasted barbecue pork, carrot, bell peppers and stir fry for 2 minutes. 
  3. Heat 2 Tbsp. of oil in a wok and stir fry prawns and onion until cooked. Add roasted barbecue pork, carrot, bell peppers and stir fry for 2 minutes. 
  4. Add rice noodles and 1 pack of Lee Kum Kee Ready Sauce for Singapore Noodles. Stir well and heat through. Sprinkle with shredded egg.


Asian Best Rice Sticks Noodles Small Size 1 LB (454 g)-Banh Pho Thuong Hang

LEE KUM KEE Stir-fry Ready Sauce for Singapore Noodles 3.2 Oz (90 g) - 李锦记星洲炒米酱

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Bulgogi Korean Tacos - CoCo Island Mart

Bulgogi Korean Tacos

Serves 6 people | Preparation time: 20 mins. | Difficulty: Easy | Cooking time: 15 mins.


  • 2 tsp. vegetable oil
  • 2 garlic cloves, minced
  • 8 oz. thinly sliced beef
  • 6 flour taco tortillas
  • 1 ½ cups shredded cabbage slaw mix
  • 1 ½ cups kimchi
  • sliced green onions, for garnish
  • black sesame seeds, for garnish
  • white sesame seeds, for garnish
  • lime wedges, for serving

Sauce Mix

  • 2 Tbsp. brown sugar
  • 2 Tbsp. sweet soy sauce
  • 1 tsp. pure sesame oil
  • 1 tsp. crushed red pepper flakes

How to make it?

  1. In a small bowl, mix the brown sugar, sweet soy sauce, pure sesame oil, and red crushed pepper flakes together. 
  2. Heat a pan over medium high heat. Pour in the vegetable oil, then add in the garlic. Stir until fragrant, about 1 minute. 
  3. Add in the sliced beef and cook until they have browned nicely. Pour in the sauce mixture and stir it together with the beef. Cook for about 2 minutes then remove the pan from heat and set it aside for later.
  4. If you would like to char the tortillas, turn on the stovetop so that there is a small flame.  Place a tortilla directly onto the stovetop above the flame and cook on both sides until it reaches your desired level of doneness. Repeat this process with the remaining tortillas.
  5. To serve, add some of the bulgogi, cabbage slaw, and kimchi to a tortilla. Garnish with sliced green onions, black sesame seeds, and white sesame seeds. Serve with a lime wedge on the side. 


CJ Foods Korean BBQ Bulgogi Marinate Original Sauce | Bulgogi Meat Marinate 29.7 Oz (1.9LBS) 840 g

Badia Organic Black Sesame Seed (Ajonjoli Negro) 2.5 Oz (70.9 g)

LEE KUM KEE Ready to Cook Minced Garlic 11.5 Oz (326 g)

ABC Kecap Manis Sweet Soy Sauce 20.2 FL Oz (600 mL)

Kadoya Pure Sesame Oil 11 FL Oz (327 mL)

Assi Red Chili Pepper Flakes 1LB, Kimchi (453 g)

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Sesame Chicken with Broccoli - CoCo Island Mart

Sesame Chicken with Broccoli

Serves 4 people | Preparation time: 25 mins. | Difficulty: Medium | Cooking time: 15 mins.


  • 4 Tbsp. vegetable oil
  • 1 1/4 lb. boneless, skinless chicken breast diced into 1” inch pieces
  • 2 scallions, white parts thinly sliced and green parts reserved for garnish
  • 1 Tbsp. grated ginger
  • 2 1/2 Tbsp. Minced Garlic
  • 1 small head broccoli, cut into florets, steamed 4 minutes
  • 3 Tbsp. toasted sesame seeds
  • Cooked rice for serving


  • 4 tsp. cornstarch
  • 3 Tbsp. Soy Sauce
  • 1 tsp. Pure Sesame Oil
  • 2 tsp. of honey

Sauce Mix

  • 1 1/2 cups chicken broth
  • 1 Tbsp. rice vinegar
  • 1 tsp. chili paste
  • 2 Tbsp. Soy Sauce
  • 1 tsp. Pure Sesame Oil
  • 3 tsp. of honey

How to make it?

  1. In a medium bowl combine 4 tsp. of cornstarch, 3 Tbsp. of Soy Sauce, 1 tsp. Pure Sesame Oil, 2 tsp. honey and diced chicken. Toss to coat and marinate for 20 minutes. 
  2. Heat a large nonstick skillet over medium-high heat. Add 2 Tbsp. of vegetable oil. Remove half of the chicken from the marinade with a slotted spoon and add to the non-stick pan. Cook for 6 minutes until browned and cooked through. Remove the chicken from pan and repeat this process with the remaining chicken and another 1 Tbsp. of vegetable oil. Transfer the cooked chicken to a serving plate.
  3. In a bowl, mix together the chicken broth, rice vinegar, and chili paste, remaining 2 Tbsp. of Soy Sauce, 1 tsp. of Pure Sesame Oil and 3 tsp. of honey.
  4. Heat the last Tbsp. of vegetable oil in the same skillet over medium high heat. Add the white parts of scallions, ginger, and Minced Garlic. Cook for 1 minute, until fragrant. 
  5. Add sauce mix to the skillet and cook for 2-3 minutes. Add chicken and steamed broccoli to the skillet and stir to combine. 
  6. Serve chicken and broccoli, garnished with scallions and sesame seeds over a bed of rice.


LEE KUM KEE Ready to Cook Minced Garlic 7.5 Oz (213 g) - 李锦记蒜蓉 7.5 Oz

Argo 100% Pure Corn Starch 16 Oz (454 g)

Golden Mountain Seasoning Sauce 33.8 FL Oz - Soybean Sauce

LEE KUM KEE Pure Sesame Oil 55.7 FL Oz (1.74 qt) 1.65 L

Knorr Chicken Flavored Broth Mix 35.2 Oz (2.2LB)

Marukan Organic Rice Vinegar - Organic Vinegar 12 FL Oz (335 mL)

Huy Fong Ground Fresh Chili Paste (Sambal Oelek) 8 Oz (226 g) - 素辣椒酱

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Turnip Cakes - CoCo Island Mart

Turnip Cakes

Serves 4 people | Preparation time: 5 mins. | Difficulty: Easy | Cooking time: 60 mins.


  • 400 grams long-grain Thai rice
  • 600 milliliters water
  • 100 grams rice flour 
  • 1 kilogram Shredded Daikon
  • 40 grams small dried shrimps (Soften in warm water, drained, chopped finely)
  • 6 dried shiitake mushrooms (soften in warm water drained, chopped finely)
  • 120 grams pork (minced, marinated with 1 1/2 tablespoons light soy sauce, 1 teaspoon caster sugar, 1/2 teaspoon salt, 1/2 teaspoon five-spice powder)
  • 1 slice gammon steak, cut into tiny dice
  • 2 banana shallots (finely chopped)
  • 3 cloves garlic (finely chopped)

Seasonings for Mince Garnish

  • 2 tablespoons light soy sauce
  • 1 teaspoon caster sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper

Seasonings for Mince Garnish

  • 1 teaspoon salt
  • 1 teaspoon caster sugar


  1. Soak Thai rice in 600 mL water overnight (at least 6 hours) then use a blender to blend the rice and water until it has a milky texture. You can add a little bit of water if you find the rice has absorbed too much water overnight so it’s easier to blend.
  2. Mix step one with 100 g of rice flour and make sure there are no lumps at all. Leave aside once this is done.
  3. Heat some oil in a wok and stir fry the shallots and garlic first until the fragrance comes out.
  4. Add shitake mushroom and dried shrimps then stir-fry for 2 to 3 minutes.
  5. Add mince and gammon steak into step four and all the seasoning from mince garnish. Stir-fry for another couple minutes until the mince is totally cooked. Put the mince garnish on a plate and leave it aside.
  6. Use the same wok with a little bit more oil and cook the daikon with seasonings. You need to cook the radish until it’s soft and the liquid comes out from the radish. If the liquid doesn’t come out it could affect the quality of the final turnip cake.
  7. Add mince garnish into step six after the radish is soft and mix them evenly.
  8. Combine step two with the radish and turn the gas power down. Keep stirring until it looks like “paste” and turn off the stove. If you feel the mixture is a little bit dry or too solid, you can add some water.
  9. This recipe can make 5-6 (6”x 4”x 2”) tin foil boxes size turnip cakes. So brush a thin layer of oil in the tin foil boxes and pour the rice cake mix into the box.
  10. Use a steamer to steam the rice cakes. If you are using a metal steamer or wok, use a clean and wet tea towel to effectively tie down the lid. This prevents water from dripping from the lid onto the rice cake, which can affect the final result. Once the water is boiling under the steamer, steam for around 45 minutes.
  11. You have to wait until the rice cakes have totally cooled down to allow you to remove them from the tin otherwise they stick.
  12. Cut your turnip cake into 1-centimeter thick slices
  13. Heat up a little bit of oil in a frying pan or wok and fry the cakes until golden brown color on both sides.
  14. Serve with a little bit of light soy sauce.


Eastern Garden Thai Select Jasmine Rice 5LB (2.27 Kg) - 泰国茉莉香米

Erawan Thai Rice Flour | Thai Rice Powder 16 Oz (1LB)

Oriental Mascot White Pepper Powder 1.3 Oz (37 g) - 吉祥牌白胡椒粉

Rely Dried Shrimp 3 Oz (85 g)

Oriental Mascot Five Spice Powder 1.1 Oz - 吉祥牌五香粉

Shuang Ying Dried Shiitake Mushrooms 16 Oz (454 g) - 干白然风味冬菇 454 g

LEE KUM KEE Premium Soy Sauce 16.9 Oz (1.05 pt) 500 mL



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Braised Prawns, Crab meat and E-fu Noodles in Oyster Sauce - CoCo Island Mart

Braised Prawns, Crab meat and E-fu Noodles in Oyster Sauce

Serves 4 people | Preparation time: 10 mins. | Difficulty: Easy | Cooking time: 5 mins.


  • 150g E-fu noodles (2 small cakes)
  • 250g Prawns, meat, deveined and dried
  • 120g Bean sprouts
  • 2 pcs Green onion(s), sectioned
  • 2 tsp. Garlic, minced
  • 50g Crab meat

Sauce Mix

  • 4 ½ Tbsp. Lee Kum Kee Premium Oyster Sauce
  • 1 tsp. Lee Kum Kee Chili Bean Sauce
  • 250 ml Water


  1. Blanch prawns and bean sprouts in boiling water. Drain.
  2. Blanch E-fu noodles in boiling water until just tender. Drain.
  3. Saute minced garlic and green onions in 2-3 tbsp oil until fragrant.  Add prawns, crab meat, bean sprouts, E-fu noodles.  Stir-fry until done.
  4. Add sauce mix. Cook until sauce thickens.


LEE KUM KEE Premium Oyster Sauce 18 Oz (1 LB 2 Oz) 510 g

LEE KUM KEE Chili Bean Sauce (Toban Djan) 13 Oz (368 g)

SAUTAO Shrimp-Egg Thick Noodles 31 Oz (880 g)

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Three-cup Mushrooms with Abalone - CoCo Island Mart

Three-cup Mushrooms with Abalone

Serves 4 people | Preparation time: 10 mins. | Difficulty: Easy | Cooking time: 5 mins


  • 3 oz. brown beech mushrooms
  • 3.5 oz. oyster mushrooms
  • 3.5 oz. fresh mushrooms
  • 2 Tbsp. cooking oil
  • 1 oz. ginger, sliced
  • 1 Tbsp. Minced Garlic
  • 1 oz. basil
  • 1 can Abalone in Oyster Sauce
  • 2 Tbsp. cornstarch water


  • 2 Tbsp. Oyster Sauce
  • 1 Tbsp. Soy Sauce
  • 2 tsp. Dark Soy Sauce
  • 1 tsp. Bouillon Powder Flavored With Chicken 
  • 1 tsp. Pure Black Sesame Oil
  • 2 Tbsp. rice wine
  • 2 tsp. sugar


  1. Remove the roots from the brown beech mushrooms. Blanch the oyster mushrooms, fresh mushrooms, and brown beech mushrooms for about 30 seconds. Drain and set aside.
  2. Heat the oil and sauté the ginger and Minced Garlic until fragrant. Add the oyster mushrooms, fresh mushrooms, brown beech mushrooms, and seasonings and stir well.
  3. Add the basil and Abalone in Oyster Sauce and cook with cover on for 20 seconds. 
  4. Finally, add the cornstarch water and cook, keep stirring until the sauce is thickened.



LEE KUM KEE Minced Ginger 7.5 Oz (213 g)

LEE KUM KEE Ready to Cook Minced Garlic 7.5 Oz (213 g) - 李锦记蒜蓉 7.5 Oz

LITEHOUSE Fresh Herbs Basil Seasoning 0.65 Oz (18.5 g)

LEE KUM KEE Abalone in Premium Oyster Sauce 4 Pcs 1.5 Oz - 李锦记4只装蚝皇极品鲍鱼

Argo 100% Pure Corn Starch 16 Oz (454 g)

KIKKOMAN Oyster Flavored Sauce 12.6 Oz (357 g)

KIKKOMAN Gluten Free 50% Less Sodium Tamari Soy Sauce 10 FL. Oz (296 mL)


LEE KUM KEE Premium Dark Soy Sauce 16.9 FL Oz (1.05 pt) 500 mL

LEE KUM KEE Chicken Bouillon Powder 8 Oz (227 g)

LEE KUM KEE Black Sesame Pure Oil 7 FL Oz (207 mL)

ShaoXing (Shao Hsing) Rice Cooking Wine 25.3 FL Oz (750 mL)




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General Tso's Chicken - CoCo Island Mart

General Tso's Chicken

1. How to make crispy chicken without deep frying?

Use oil, salt, egg, and cornstarch.

This combination creates a dry batter that is suitable for pan-frying. Normally, deep frying requires at least a few cups of oil. For this recipe, you only need a regular skillet and 1/4 to 1/3 of a cup of oil to pan-fry the chicken. Not only does it yield an extra crispy exterior and juicy, flavorful meat, but the chicken also stays crispy even after you coat it with sauce.

2. Use any cut of chicken you like

Cut the chicken into 1-inch and 1/4-inch pieces. The size of the chicken pieces matters because you want the surface to turn crispy with the inside just cooked through at the same time. 

3. Key ingredient

Many General Tso’s chicken recipes call for rice vinegar. But if you really want the rich tangy taste like the restaurant version, you should use Chinkiang vinegar (镇江香醋) instead.

4. Workflow

Before you start cooking, you should have the following ready:

  • Marinated chicken that’s coated with cornstarch
  • A bowl of chopped ginger and garlic
  • Dried chili peppers
  • Mixed sauce

To cook General Tso’s chicken, you need to:

  • Pan-fry the chicken, then transfer the cooked chicken onto a plate.
  • Saute the aromatics, then add the sauce.
  • Once the sauce thickens, add back the chicken and toss everything together.


Oriental Mascot Garlic Flavored Oil 5FL Oz (150mL) - 吉祥牌蒜油

Sautao Corn Starch | Maize Starch | Amidon De Mais 16.01 Oz (454 g) - 寿桃玉米粉

Gold Plum Chinkiang Vinegar 18.6 FL Oz (550 mL)

Fresh Ginger

LEE KUM KEE Ready to Cook Minced Garlic 11.5 Oz (326 g)

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