Welcome back!  Today, we have another recipe for chicken wings (yes, there's already been a co uple , but this one has completely different ingredients - besides the chicken). It uses a very popular Korean flavor that makes it spicy and delicious! This once again uses the air-fry setting on our oven to cook the chicken just right, and it always comes out nice and juicy. It's a delicious adaptation of a classic American dish! Hot Korean Chicken Wings Ingredients: About 2 pounds of chicken wings Some flour Sesame seeds Marinade: 1 tablespoon soy sauce 1 tablespoon rice cooking wine 1 tablespoon mirin 1 teaspoon sugar Sauce: 4 tablespoons gochujang 2 tablespoons soy sauce 1 teaspoon minced ginger 2 teaspoons minced garlic 1 tablespoon apple cider vinegar 3 tablespoons honey 3 tablespoons water 2 teaspoons sesame oil Directions: Prepare the marinade by mixing the ingredients listed under "Marinade" above. Put the chicken in with the marinade and let rest for at least 1 ho

Welcome back!  Today, we have a very classic Chinese dish: potstickers, or jianjiao/guotie , literally "pot stickers". These are something you see all over China and which has spread to other East Asian countries like Japan with their gyoza  or Korea with mandu. These can also have a wide variety of fillings, but for this one, we stuck to a very traditional style of dumpling: a standard pork and vegetable mixture. Potstickers/Dumplings Ingredients: 2 packages dumpling wrappers 1 pound cabbage (about 1/2 of a head) 1 pound ground pork 6 green onions, diced 1 1/2 teaspoon ginger paste 1 egg 2 tablespoons soy sauce 1 tablespoon oyster sauce (or soy sauce is ok) 3 tablespoons sesame oil 1/2 teaspoon white pepper 2 tablespoons cooking rice wine/dry white wine 1 teaspoon sugar 1 tablespoon corn starch Sauce: Soy sauce Chili oil Sesame oil Vinegar Garlic, cilantro, green onion (optional) Directions: Chop up the cabbage. Remove all the excess water; you can do this simply by squeezin

Welcome back!  Today, we have a delicious Japanese dish: Tonkatsu! This literally means "pork cutlet", since that's what it is: a pork loin cutlet, breaded and fried. It's one of the most popular dishes in Japan; it's also a symbol of good luck, so students like to eat it before big tests. It's often served with a special tonkatsu sauce, as described below, but there are other varieties, like with curry or with an egg on rice: a katsudon.  Tonkatsu Ingredients: Pork loin cutlets (about 1/2" thick) Salt and pepper Some flour An egg Breadcrumbs (panko) Sauce: 4 tablespoons ketchup 2 tablespoons soy sauce 1 tablespoons worcesterschire sauce 2 tablespoons mirin 1 tablespoon sugar Directions: Pat dry the pork chops and pound them evenly with a meat tenderizer. Sprinkle on some salt and pepper on both sides. Dip each pork chop in flour, then in egg (beat the egg, obviously), and then in the breadcrumbs. Put these on a baking pan and spray some oil on them. Air-

Welcome back!  Today, we have another recipe for chicken wings, but this time, we're using the air-fry setting on our oven! This one is super easy to prepare, just throw the wings in the oven/air-fryer and cook! Of course, since we're using the air-fryer, we made these wings more like fried chicken wings, less like the ones we made with the Instant Pot . But this is a much healthier alternative to truly fried chicken wings because you don't bathe them in oil. Air-Fried Chicken Wings Ingredients: Chicken wings Salt and pepper Some flour Optional seasonings (Italian seasoning, thyme, garlic powder, paprika, etc.) Directions: Mix the salt and pepper with the flour. If you want to have other seasonings, add them in too. Coat the chicken wings with a thin layer of the flour mixture. Airfry at 375°F for 15 minutes. You could also just bake it at 425°F for the same amount of time. Flip the wings over. You should also change the parchment paper to get rid of the juices. Put it back