Old School Sweet & Sour Chicken

Neutral oil for frying
1/2 each green & red pepper, diced
1/2 small yellow onion, sliced
1/3 cup rice vinegar
1/4 cup ketchup
2 tablespoons soy sauce
1 tablespoon sesame oil
1/3 cup granulated sugar
2 tablespoons brown sugar, packed
3 cloves garlic, finely minced
1/3 cup cornstarch
2 tablespoons cold water
1 pound boneless skinless chicken thighs, cut into bite-sized pieces
salt and pepper, to taste
Diced green onions and sesame seeds for garnish

Heat a tablespoon of oil in a large skillet over medium high heat, add the peppers & onions and cook over until softened, about 5 minutes – remove to a bowl

Turn skillet down to medium and add the vinegar, ketchup, soy, sesame oil, white & brown sugar and garlic – stir well to combine – let come to a low simmer

Combine 1 tablespoon cornstarch and 2 tablespoons water, mix well and add about ½ into the sweet & sauce

Stir in well until beginning to thicken (adding more to get it to your preferred level of thickness) turn to low

Put the chicken in a large bowl and add about ¼ cup of cornstarch, season with salt & pepper and mix to cover the chicken really well with the cornstarch

Heat oil to approximately 375 and cook chicken, 5-7 minutes until cooked through and crispy

Add vegetables and chicken to pan with sauce, turn to coat well, remove to plates or a serving bowl and garnish with green onions and seeds.

Source: Old School Sweet & Sour Chicken

Chicken Fingers

1 (32 oz) jar of dill pickles
1 Cup buttermilk
1 tsp kosher salt
1 tsp freshly ground black pepper
¼ tsp cayenne
½ tsp sweet paprika
1 fresh bay leaf

Chicken Fingers:
1 (~1.5 lb) package chicken tenders
48 oz peanut oil
1 tsp garlic powder
1 tsp onion powder
½ tsp sweet paprika
½ tsp cayenne
1 tsp kosher salt
½ tsp freshly ground black pepper
2 Cups all-purpose flour
1 Cup corn flakes, finely crushed
¼ Cup Tbsp cornstarch
3 egg whites

Drain the pickle brine from the pickle jar. Reserve the pickles for another use.

Combine the pickle brine, buttermilk, salt, pepper, cayenne, paprika, and bay leaf in a sealable container.

Add the chicken to the marinade and cover with a lid. Refrigerate for a minimum of 8 hours or up to 36 hours.

Once the chicken is ready, start heating the oil in a large high-sided skillet to 375 °F.

Combine the garlic powder, onion powder, paprika, cayenne, salt, pepper, flour, cornflakes, and cornstarch in a shallow baking dish.

Add the egg whites into another shallow baking dish.

Transfer the chicken from the marinade and into the egg whites. Then, one piece at a time, dip the chicken pieces in the flour dredge. Allow the chicken fingers to sit in the flour dredge for 10 minutes before frying.

Fry the chicken fingers for 5-8 minutes or until the internal temperature reaches 165 °F.

Transfer the chicken fingers to a large rimmed baking sheet lined with paper towels and let it cool for 5-10 minutes before serving

Source: Chicken Fingers inspired by Community — Binging With Babish

Air Fryer Pork Tenderloin

Pork tenderloin (1.25lbs – 1.75lbs)
2 tbs brown sugar
1 tbs smoked paprika
1.5 tsp salt
1 tsp ground mustard
1/2 tsp onion powder
1/2 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp cayenne powder (optional)
1/2 tbs olive oil

Mix all dry ingredients in a bowl.
Trim the pork tenderloin of any excess fat/silver skin. Coat with a 1/2 tablespoon olive oil. Rub spice mixture on entire pork tenderloin.
Preheat air fryer to 400° F for 5 minutes. After 5 minutes, carefully place pork tenderloin into air fryer and air fry at 400° F for 20-22 minutes. Internal temp should be 145° – 160° F.

When air fryer cycle is complete, carefully remove pork tenderloin to a cutting board and let rest for 5 minutes before slicing. Save any juices to serve over sliced meat.

Source: Best Damn Air Fryer Pork Tenderloin – RecipeTeacher

Cowboy Corn Dogs

8 beef hot dogs
Wooden sticks
1 ½ cups yellow corn meal
1 ¼ cups all-purpose flour
1 teaspoon garlic powder
2 tablespoons baking powder
3 tablespoons brown sugar
2 teaspoons Red River Ranch Original Seasoning or seasoning of choice
1 large egg
1 tablespoon avocado oil
1 ¾ cups buttermilk
⅓ cup honey
¼ cup grated white onion drained
¼ cup grated jalapeno
Peanut oil for frying

Pat the hotdogs dry with a paper towel. Inserts sticks at least halfway through one end of each hotdog. Set the hotdogs on a wire rack and set aside.
In a medium bowl, combine the cornmeal, flour, garlic powder, baking powder, brown sugar and Red River Ranch Original or seasoning of your choice.
In a separate bowl, whisk together the egg, avocado oil, buttermilk and honey.
Pour the wet mixture into the dry mixture and whisk well. Stir in the onion and jalapeno.
Pour about 4 inches deep of oil in a Dutch oven or deep fryer to deep fry. Heat the oil to 350 degrees F. Be sure the cooking vessel is large enough for the hotdog(s) to lay horizontal while frying.
Pour the batter into a tall glass or mason jar and dip the hotdogs in and swirl the stick around for an even coating.
Place the hotdogs in the oil, sideways, so the hotdog and stick are in the oil. Cook for about 3 to 4 minutes, until golden brown, rolling around for even browning. Remove and place on a wire rack. Serve warm.

Source: Cowboy Corn Dogs – Kent Rollins


2 Tbsp. vegetable oil, divided
1 lb. ground beef chuck (20% fat)
½ medium onion, finely chopped
2 plum tomatoes, cored, chopped
1 medium poblano chile, seeds removed, finely chopped
3 garlic cloves, finely grated
1 tsp. ground cumin
½ tsp. freshly ground black pepper
1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, plus more
1 medium Yukon gold potato, peeled, chopped
2 cups chicken stock or low-sodium chicken broth
¼ cup chopped cilantro

Heat 1 Tbsp. oil in a large skillet over high. Cook beef, breaking up with a wooden spoon, until browned but not completely cooked through, 5–7 minutes. Transfer to a medium bowl with a slotted spoon.

Reduce heat to medium and add remaining 1 Tbsp. oil to skillet. Cook onion, tomatoes, chile, garlic, cumin, pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring, until tender but not browned, about 5 minutes. Return beef along with any juices to pan and add potato and stock. Bring to a simmer and cook, stirring and scraping up browned bits, until potato is tender and beef is cooked through, 20–25 minutes. Season with more salt if needed.

Mix in cilantro just before serving.

Do Ahead: Picadillo (without cilantro) can be made 3 months ahead. Transfer to an airtight container and freeze.

Source: Picadillo Recipe | Bon Appétit