Best Asian Chicken Stacks With Wasabi Cream Recipes

MONGOLIAN KICKIN' WINGS WITH CREAMY WASABI DIPPING SAUCE

Mongolian Kickin' Wings with Creamy Wasabi Dipping Sauce image

Provided by Food Network

Time 1h25m

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/2 cup mayonnaise
1/2 cup sour cream
3 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon wasabi paste
Salt and freshly ground black pepper
2 to 3 pounds chicken wing drumettes
1 cup honey
1/2 cup sweet soy sauce
1/3 cup sambal chili sauce
1/4 cup apple cider vinegar
3 tablespoons Sriracha sauce
2 tablespoons chopped fresh ginger
2 tablespoons low-sodium soy sauce
2 tablespoons soy sauce
1 tablespoon chopped garlic
1 tablespoon ground black pepper
1/4 teaspoon salt
Canola oil, for frying

Steps:

For the dipping sauce: Combine the mayonnaise, sour cream, cilantro, lime juice and wasabi in a small bowl and season with salt and pepper. Keep the sauce in the fridge until ready to serve.
For the wings: Cut the meat of the drumettes at the base of the bone and pull the meat down to form lollipops.
In a saucepan, combine the honey, sweet soy sauce, sambal chili sauce, vinegar, Sriracha, ginger, low-sodium and regular soy sauce, garlic, black pepper and salt. Bring the mixture to a simmer over medium heat and cook until thickened a bit. Remove from the heat and transfer to a large bowl.
Fill a large, heavy pot just over halfway with oil. Heat the oil over medium-high heat until a deep-fry thermometer inserted in the oil registers 350 degrees F. Fry the wings in batches until golden brown and cooked through, 8 to 10 minutes. Immediately toss the hot wings with the sauce.
Serve the wings with the dipping sauce on the side.

WASABI PORK NACHOS

Wasabi Pork Nachos image

Wasabi-spiked sour cream, bagged coleslaw mix, and Cheddar cheese turn leftover pulled pork and tortilla chips into dinner-worthy nachos.

Provided by Jamie

Categories World Cuisine Recipes Asian

Time 30m

Yield 6

Number Of Ingredients 11

Ingredients

1 (18 ounce) package tortilla chips
½ pound cooked pulled pork
1 tablespoon reduced-sodium soy sauce
½ teaspoon Chinese five-spice powder
1 cup shredded Cheddar cheese
¼ cup sour cream
2 teaspoons water
½ teaspoon wasabi paste
2 cups shredded cabbage with carrot
¼ cup sliced green onion
¼ cup snipped fresh cilantro

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Arrange chips on a foil-lined 10x15-inch baking pan.
Toss pork, soy sauce, and five-spice powder together in a bowl. Top chips with pork mixture and Cheddar cheese.
Bake in the preheated oven until cheese is melted and pork is heated through, about 5 minutes.
Stir sour cream, water, and wasabi paste together in a small bowl.
Top nachos with coleslaw mix, green onion, and cilantro. Drizzle with wasabi sour cream.

Nutrition Facts : Calories 610.8 calories, Carbohydrate 63.2 g, Cholesterol 53.2 mg, Fat 31.9 g, Fiber 5.1 g, Protein 20.4 g, SaturatedFat 9.3 g, Sodium 845.9 mg, Sugar 1.1 g

WASABI-CRUSTED CHICKEN BREASTS

Wasabi-Crusted Chicken Breasts image

Categories Chicken Sauté Wasabi Sake Winter Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 1/4 cups panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
4 teaspoons wasabi powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, beaten to blend
4 skinless boneless chicken breast halves, flattened to 1/3-inch thickness between plastic wrap
4 tablespoons peanut oil
3 tablespoons teriyaki sauce
3 tablespoons sake
3 tablespoons low-salt chicken broth
3 green onions, thinly sliced

Steps:

Combine panko, wasabi powder, salt, and pepper in large shallow dish. Place eggs in pie dish. Dip chicken, 1 breast at a time, in egg, then in panko mixture. Turn to coat completely.
Heat 2 tablespoons peanut oil in heavy large skillet over medium-high heat. Sauté 2 chicken breasts until golden and cooked through, about 3 minutes per side. Transfer to platter. Repeat with remaining oil and chicken.
Add teriyaki sauce, sake, and chicken broth to skillet; bring to boil, scraping up browned bits. Drizzle sauce over chicken. Sprinkle with sliced green onions and serve.