Pair them with a creamy sweet chili sauce, and you’ve got a flavor-packed treat that’s crunchy, creamy, and just the right amount of tangy. Perfect for parties, game days, or whenever you’re craving a fun twist on classic comfort food.

Why You’re Going to Love This Recipe

• Perfectly crispy and creamy: Each bite combines the crunch of golden breading with a luscious, cheesy crab filling.

• Party-ready: Make these ahead of time and fry or air fry them just before serving.

• Versatile cooking options: Whether you prefer deep-frying or air frying, these sticks come out perfectly every time.

• Dipping heaven: The creamy sweet chili sauce adds a sweet, tangy, and slightly spicy kick that pairs beautifully with the filling.

Ingredients

For the Crab Rangoon Filling

A combination of chopped crab delights, cream cheese, shredded mozzarella, green onion, parsley, and seasonings creates the ultimate creamy filling.

For the Breading

Seasoned panko breadcrumbs add the perfect crunch.

For the Egg Wash

The egg wash ensures the breadcrumbs adhere firmly to each stick.

For the Creamy Sweet Chili Sauce

A tangy, creamy blend of sweet chili sauce, mayo, and soy sauce makes the ideal dipping sauce.

Instructions

Make the Crab Rangoon Filling

1. In a large bowl, mix all the filling ingredients until thoroughly combined.

2. Spread the mixture evenly on a parchment-lined sheet pan.

3. Freeze for at least two hours, or until firm enough to cut into sticks.

Make the Sweet Chili Sauce

1. Stir together all sauce ingredients until smooth.

2. Cover and refrigerate until ready to serve.

Bread the Mozzarella Sticks

1. In one bowl, mix the breadcrumbs with seasonings. In another, whisk the egg wash ingredients.

2. Once the filling is firm, cut it into sticks.

3. Dip each stick into the egg wash, coat with breadcrumbs, repeat the egg wash, and finish with a final breadcrumb coating.

Deep Fry Instructions

1. Heat oil to 350°F in a large pot.

2. Fry the sticks in batches for 4–5 minutes, or until golden brown and crispy.

3. Serve immediately with the sweet chili sauce.

Air Fryer Instructions

1. Preheat the air fryer to 375°F.

2. Spray the breaded sticks lightly with cooking oil.

3. Air fry in a single layer for 8–10 minutes, flipping halfway through, until crispy and golden.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the air fryer or oven to retain crispiness.

• Freeze: After breading, place the sticks on a parchment-lined tray and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months.

• Cook from frozen: Deep fry for 6–7 minutes or air fry at 375°F for 10–12 minutes, flipping halfway through.

These Crab Rangoon Mozzarella Sticks are a guaranteed crowd-pleaser! Crispy, cheesy, and filled with savory crab goodness, they’ll leave everyone reaching for more. Whether you deep fry, air fry, or prep them ahead, one thing’s for sure—these sticks won’t last long!

Craving the bold flavors of your favorite Chinese takeout? These crispy Chinese takeout wings bring all that deliciousness right to your kitchen. Marinated in a savory blend and double-fried to perfection, these wings are then coated in a sticky, sweet duck sauce that’s sure to satisfy. Skip the takeout menu and make these irresistible wings at home—just like that!

Why You’re Going to Love This Recipe

• Flavor Explosion: These wings are marinated in a mix of soy sauce, garlic, sesame oil, and a hint of rice vinegar, creating a deliciously balanced flavor in every bite.
• Perfectly Crispy: The double-frying method ensures that these wings are crispy on the outside while staying juicy on the inside.
• Sticky Sweet Finish: The homemade duck sauce made from apricot preserves adds that signature sticky-sweet glaze, making these wings utterly irresistible.
• Takeout Vibes at Home: Save on delivery and enjoy your favorite takeout flavors from the comfort of your own kitchen.

Ingredients

For the Wing Marinade:

• Whole chicken wings
• Egg
• Cornstarch
• Flour
• Soy sauce
• Rice vinegar
• Salt
• Sesame oil
• White pepper
• Garlic, finely minced or paste
• Sugar

For the Duck Sauce:

• Apricot preserves
• Soy sauce
• Rice vinegar
• Garlic, minced

Instructions

1. Marinate the Wings: In a large bowl, combine all the ingredients listed under “Wing Marinade.” Mix until the wings are evenly coated in a light batter. Allow the wings to marinate for at least 30 minutes or up to 24 hours in the fridge for maximum flavor.
2. Make the Duck Sauce: In a small pot over low heat, combine the apricot preserves, soy sauce, rice vinegar, and minced garlic. Whisk continuously and bring the mixture to a simmer. Let it cook for 2-3 minutes, then strain the sauce to achieve a smooth texture. Set it aside to cool.
3. Fry the Wings: Heat a large pot of vegetable oil to 325°F. Fry the wings in batches for 7-8 minutes, ensuring they are cooked through but still juicy. Remove the wings from the oil and let them rest on a cooling rack for 3-4 minutes.
4. Double Fry for Crispiness: Increase the oil temperature to 350°F and fry the wings again for 2-3 minutes until they are golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
5. Serve: Serve the wings hot with a side of the duck sauce and your favorite hot sauce for an extra kick.

Storage Suggestions

• Refrigeration: Store any leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through and crispy.
• Freezing: For longer storage, freeze the wings after the first fry. When ready to eat, thaw in the refrigerator, then finish with the second fry.

These Chinese takeout wings are perfect for any occasion, from game day snacks to a fun dinner at home. With a flavorful marinade, a sticky-sweet glaze, and a crispy exterior, these wings are sure to become a household favorite. Enjoy the taste of your favorite Chinese takeout without leaving home!

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Chinese Takeout Wings

Get ready to indulge in the ultimate comfort food with these Chinese takeout wings, perfect for when you’re craving that iconic blend of sweet, savory, and a little spicy. These wings are marinated in a flavorful mix of soy, garlic, and sesame, ensuring every bite is tender and delicious. After a double-fry technique that guarantees a perfectly crispy exterior, the wings are coated in a homemade duck sauce made from apricot preserves, adding that signature sticky-sweet finish you love. Whether you’re enjoying them as a snack or the star of your meal, these wings are the perfect way to bring a taste of your favorite takeout right into your kitchen.

Course Appetizer, chicken

Cuisine American, Chinese

Keyword takeout, wings

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Servings 4 servings

Author kingcooks

Ingredients

• Vegetable oil for frying
• Hot sauce optional

Wing Marinade

• 8-10 whole chicken wings
• 1 large egg
• 3 tbsp cornstarch
• 3 tbsp flour
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp salt
• 1 tsp sesame oil
• 1/2 tsp white pepper
• 1/2 tsp garlic finely minced or paste
• 1/2 tsp sugar

Duck sauce

• 1 cup apricot preserves
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 1/2 tsp garlic minced

Instructions

Wing Marinade

• In a large bowl, add all ingredients listed under “Wing Marinade.”
• Mix until fully combined and the wings are coated in a light batter.
• Allow the wings to marinate for at least 30 minutes or up to 24 hours before frying.

Duck Sauce

• In a pot over low heat, add all the ingredients listed under “Duck Sauce.”
• While whisking, bring to a simmer and allow to cook for 2-3 minutes.
• Once cooked, pass the duck sauce through a strainer to get a smoother texture.
• Set aside to cool.

Assemble

• Heat a large pot of oil to 325F.
• Working in batches, fry the wings for 7-8 minutes.
• Frying at this lower temperature will insure the wings are cooked through and still juicy.
• After 7-8 minutes, remove the wings from the oil and transfer to a cooling rack.
• Let them rest for 3-4 minutes.
• Now, heat the same oil to 350F and fry the wings for an additional 2-3 minutes, until they are golden brown and crispy.
• Serve immediately with a side of the duck sauce and some hot sauce. Enjoy!

Video

Few dishes can evoke the same sense of comfort and nostalgia as sweet and sour pork. This beloved classic balances the tangy and sweet with a satisfying crunch, making it a favorite in many households. Today, we’ll take you through a step-by-step guide to crafting this delightful dish at home.

Ingredients

For the Pork:

• 1 lb pork shoulder or butt, cut into 1-inch pieces
• 1 cup cornstarch
• Vegetable oil, for frying

For the Marinade:

• 1/4 cup onion
• 2 tbsp soy sauce
• 2 tbsp ginger
• 2 tbsp garlic
• 1 tsp pepper

For the Sweet and Sour Sauce:

• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup water

For the Slurry:

• 1 tbsp cornstarch
• 1 tbsp water

Additional Ingredients:

• 1 cup pineapple, chunks
• 1 cup bell pepper, chopped
• 1/2 white onion, chopped

Step-by-Step Instructions

1. Prepare the Marinade:
Begin by blending all marinade ingredients (onion, soy sauce, ginger, garlic, and pepper) until smooth. Pour this over the pork pieces and mix until thoroughly coated. Allow the pork to marinate for at least 30 minutes, but for the best results, let it sit for up to 24 hours. The longer it marinates, the more tender and flavorful the pork will be.

2. Batter and Fry the Pork:
After marinating, coat the pork pieces in cornstarch, ensuring each piece is well covered. If the mixture is too dry, add a little water to achieve a tight batter. Heat a pot of vegetable oil to 350°F (175°C) and fry the pork in batches for 6-8 minutes until golden brown. Place the fried pork on a cooling rack for a few minutes before frying again at 375°F (190°C) for 2-3 minutes to achieve an extra crispy crust.

3. Make the Sweet and Sour Sauce:
In a pan over medium heat, combine ketchup, soy sauce, white vinegar, sugar, and water. Whisk the mixture and cook for 2-3 minutes until it starts to boil. Create a slurry by mixing cornstarch and water, then add it to the sauce, continuing to whisk until it thickens.

4. Combine and Serve:
Add the chopped bell pepper, onion, and pineapple chunks to the sauce. Cook for an additional 1-2 minutes before adding the crispy pork. Toss everything together until the pork is evenly coated in the sauce.

5. Enjoy!
Serve your sweet and sour pork with a bowl of steamed rice and savor each flavorful bite.

Tips and Substitutions

• Protein Alternatives: This recipe works wonderfully with chicken or shrimp as substitutes for pork.
• Vegetables: Feel free to add more vegetables like carrots or snap peas for extra color and nutrition.

Making sweet and sour pork at home may seem daunting at first, but with these straightforward steps, you’ll master this classic dish in no time. The result is a delightful meal that brings the perfect balance of sweet, sour, and savory to your dining table. Happy cooking!

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Sweet and Sour Pork

Delight in the harmony of flavors with sweet and sour pork. Tender pork pieces are coated in a crispy batter, then tossed with bell peppers, pineapple, and a vibrant, tangy sauce. Each bite offers a perfect balance of sweetness and zing, making it an irresistible dish for any occasion.

Cuisine American, Asian

Keyword crispy, Crispy pork, sweet and sour

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author kingcooks

Ingredients

• 1 cup pineapple chunks
• 1 bell pepper chopped
• 1/2 white onion chopped
• 1 cup cornstarch
• Vegetable oil for frying

Marinade

• 1 lb pork shoulder or butt cut into 1-inch pieces
• 1/4 cup onion
• 2 tbsp soy sauce
• 2 tbsp ginger
• 2 tbsp garlic
• 1 tsp pepper

Sweet & Sour Sauce

• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 cup white vinegar
• 1/2 cup sugar
• 1/4 cup water

Slurry

• 1 tbsp corn starch
• 1 tbsp water

Instructions

Marinade

• Add all ingredients (except the pork) into a blender and blend until smooth.
• Pour over the pork and mix until full incorporated.
• Set to marinate for 30 minutes to 24 hours. The long it sits the more tender it becomes.
• Once marinated, add the pieces to some cornstarch and mix until a tight batter forms. Add a little water if needed to loosen things up.
• Heat a pot of oil to 350F and fry in batches for 6-8 minutes. Fry until golden brown. Let sit on a cooling rack for a 1-2 minutes after frying.
• Then fry a second time at 375F for 2-3 minutes to get that extra crispy crust.
• Once cooked set aside.

Sweet & Sour Sauce

• To a pan over medium heat, add all ingredients listed under “Sweet & Sour Sauce.”
• Whisk and allow to cook for 2-3 minutes.
• Once the sauce starts to boil, mix together cornstarch and water to create a slurry. Pour into the sauce and continue whisking.
• Now, add the chopped bell peppers, onions and pineapple.
• Cook for 1-2 minutes and finally add the crispy cooked pork.
• Toss in the sauce until each piece is coated.
• Serve with a bowl of rice and enjoy!
• Note: you can easily sub the pork for another protein. Shrimp and chicken are amazing alternatives.

Video

Notes

Note: you can easily sub the pork for another protein. Shrimp and chicken are amazing alternatives.

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Jumbo Fried Shrimp (Chinese Takeout Style)

Indulge in the crunch of these jumbo Chinese takeout fried shrimp, enveloped in the same tantalizing golden crispy batter that elevates the famous Chinese takeout wings. Savor the fusion of flavors as each bite unleashes a level of untapped satisfaction.

Author kingcooks

Ingredients

Shrimp Marinade

• 1 – 1/2 lbs jumbo shrimp cleaned and deveined
• 1 large egg
• 2 tbsp flour
• 3 tbsp cornstarch
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp garlic minced or paste
• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Other ingredients

• Vegetable oil for frying
• Duck sauce optional
• Hot sauce optional

Instructions

Shrimp Marinade

• In a bowl add all ingredients listed under “Shrimp Marinade” and mix thoroughly until well coated in a thin batter.
• Tip: you can marinate this ahead of time up to 24 hours before cooking.

Frying

• In a pot add vegetable oil and heat to 375F.
• Fry the shrimp for 2-3 minutes until golden brown and crispy.
• Serve immediately.
• Enjoy!

Video

Indulge in the crunch of these jumbo Chinese takeout fried shrimp, enveloped in the same tantalizing golden crispy batter that elevates the  famous Chinese takeout wings. Savor the fusion of flavors as each bite unleashes a level of untapped satisfaction.