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This sukkot we're doing a full Chinese
inspired menu. Crispy sesame chicken,
homemade lain, golden crispy egg
rolls, a refreshing sushi salad,
and fried rice. If you love the idea
of themed food nights during the chag,
you're going to want to save these recipes. So,
let's roll up our sleeves and let's get prepping.
This sesame chicken is crispy, saucy, and
completely addictive. And it all comes
together in one Ziploc bag. Cut dark
or white meat chicken to 1 in cubes.
I'm using about six to eight chicken breasts
today. Place them all into a bag. After that,
you're going to add in half a cup of all purpose
flour. Close it and mix well. [Music] Each piece
should be perfectly coated. Add in then two eggs
that you've slightly beaten. Close up the bag and
mix once more. I love this technique because your
hands are completely clean. Nothing gets dirty.
Lastly, we're going to add in one cup of
cornstarch. Close the bag again and shake well.
The hard part is basically all done. Now, it's
time to cook them. There are two different ways
you can make them. You can fry them or bake them
in the oven like I'm going to be doing it today.
My preferred method though is definitely to
fry them because I just feel like it that's
the ultimate way to have sesame chicken, but
this is definitely much faster and easier.
I actually prepped them ahead of time the night
before I wanted to serve them. Oiled them up,
covered it with some uh foil paper, placed them
in the fridge, and I baked them the next day. I
bake them on the air fry mode in my oven. But if
you don't have that feature, place the chicken in
a 425° oven for 15 minutes per side or until your
desired crispiness. As you'll see, I have a very,
very specific desired crispiness. I like them
really, really crispy. While the chicken gets
cooking, it's time to make that delicious sauce.
Into a large skillet, I place in some sesame oil,
just enough to coat the bottom of the pan. To
that, I add in four crushed garlic cloves and
2 tsp of grated ginger. Toast them up just until
their aromas fill the air. Then, I'm going to be
adding in 3/4 cup of chili sauce, 3/4 of a cup
of sesame teriyaki sauce, and mix it well. Once
the sauce thickens, add in all of your chicken
that you've either fried up or baked. [Music]
Mix well to incorporate everything. Look at
that delicious sizzling sauce. Looks so good.
Top it off with some scallions, sesame seeds,
and broccoli for the ultimate sesame chicken.
This recipe is perfect any time of the year.
I hope you enjoy making it for your family
and friends. Follow Sonia's prep for all of
your holiday and Shabbat recipes, routines,
and everything in between. [Music] Skip the
takeout tonight. This lo mein comes together
so quickly, packed with fresh veggies, garlic,
and that sweet spicy sesame sauce you'll want to
drizzle on everything. First things first, let's
put up some water to boil our lain noodles or
our spaghetti noodles. Season that with salt
and let that come to a boil. In a large pan,
heat sesame oil. I'm using about four tablespoons
here. It should be just enough to coat the bottom
of the pan. Add in three crushed garlic
cloves, 2 teaspoon of grated ginger,
and thinly sliced scallions. Mix until
their aromas fill the air. [Music]
Now, toss in those beautiful veggies. broccoli,
carrots, red peppers, string beans, red onions,
and I'm adding in a can of baby corn.
Sauté on a high heat for just about a
minute or so that everything stays bright
and crisp. You're not overcooking here. We
want color and crunch. At this point, our
water has boiled. It's time to boil our
spaghetti or lo main noodles according to the box
instructions. Once they're cooked and drained,
toss them right into the pan with the vegetables.
Now, the best part, the sauce that ties everything
together. Couldn't be simpler. I'm going to be
pouring in half a cup of chili sauce and half
a cup of sesame teriyaki sauce, as well as 3
tablespoon of soy sauce and a touch more of
tested sesame oil. Definitely play around with
those measurements. If you like it more saucy,
add some more sauce. Give it all a good toss until
the noodles are glossy and coated in that rich,
sticky, sweet, spicy glaze. The veggies
release juices just like it is right now.
Just keep the flame high and cook that water
off. We want that beautiful caramelized shine.
[Music] Top everything off with some more
scallions. Serve it straight from the pan or
plate it up family style. It's quick, colorful,
and unbelievably good. [Music] This sushi salad
hits every craving. Salty, crunchy, creamy.
It's so good. There's no rolling, no mess,
just pure sushi goodness in minutes. Now,
let's go and make it. Into a bowl or a plate,
I place in my cooked sushi rice. I'll leave my
recipe down below in the description box. I then
add in some nori sheets that I've torn up with my
hands. I'm using about four sheets over here. It
just adds that umami authentic sushi flavor. Then
I add in some toasted sesame oil right over that
with some soy sauce. It just flavors the rice very
nicely. I then add in all of the typical delicious
vegetables and flavorings into the sushi salad.
I'm adding in some cucumbers that I've chopped
up. In the meantime, my girls are in the kitchen
helping me as well. Miriam is making her cupcakes
and glazing them so nicely. While Aviva is helping
me chop up some more cucumbers for the salad. And
of course, what sushi without yummy avocado?
So, I'll be chopping those up as well. [Music]
Next up into the salad is Kani. This is imitation
crab meat that is simply made out of fish that
we make look like actual lobster meat, but
it's really not. It's kosher. Then to that,
we're going to be adding in the
avocados that we chopped up.
I finish everything off with the typical sushi
salad sauces like soy sauce, toasted sesame oil,
some teriyaki glaze. I'm using this sweet
soy glaze that I get in my bingo supermarket,
and it just looks really nice and pretty. It
has the sweetness that is like iconic to sushi
salads. And then I'm going to top everything off
with a sprinkling of sesame seeds and chopped up
scallions. [Music] A new thing that I started to
add that looks really pretty are these crunchy
fried crispy onions. They sell them like this
in the supermarket. I just top it over the sushi
salad and it's just so pretty. So delicious. I
hope you guys make it for your family and friends.
[Music] These homemade egg rolls are always the
first thing gone when I host. Crispy, golden,
and bursting with flavor. They couldn't
be easier to make. To a large skillet,
place in 2 tablespoon of toasted sesame
oil. And add in two crushed garlic cloves
and one teaspoon of grated ginger and
two scallions, thinly sliced. Sauté
that for half a minute. Then drop in the
shredded cabbage and thinly sliced carrots.
Drizzle on two to three tablespoons of soy sauce
for flavor, as well as sprinkling of salt and
black pepper. Mixy, mix, mix until everything
is incorporated. It's important to not let the
veggies wilt. We want to keep them fresh, bright,
and crispy. I'm going to be using egg roll wraps
to tie all this together. They're usually found
in the freezer section. I'm taking them out,
placing them in a diamond shape on my cutting
board, filling them with about a tablespoon
of cabbage filling, rolling them up just
like this. To ensure that they stay closed,
I use some water, drizzle that all over the
dough, and close it up. [Music] To fry them,
simply add in some avocado oil or any neutral oil
to a skillet. Drop them in and brown on all sides.
[Music]
And this is the delicious golden
crispy egg rolls you are left with.
They don't even make it to the table.
Sometimes the kids just pick at it.
It's absolutely delicious. All I do is
add in some ginger, garlic, scallions,
and soy sauce as a dipping sauce for the
egg rolls. It's just something yummy and
delicious. I hope you guys enjoyed this video and
recreate this for your family and friends. [Music]
If you've got leftover rice, then this is the
perfect recipe for you. It's quick, filling,
and everyone actually eats it. To a skillet, I
add in 2 tablespoon of toasted sesame oil and 2
tsp of grated garlic. You can definitely add in
some fresh ginger if you like that extra flavor
kick. Add in two eggs and scramble them. Sauté
for a minute until fragrant. And then add in 1
and 1/2 cups of mixed vegetables. Toss everything
together so the flavors combine beautifully. Next,
add in your leftover rice. I'll leave my recipe
for you in the description box below. Season
with 3 tablespoon of soy sauce and another 2
tablespoon of toasted sesame oil. Mix it all
together until every grain of rice is coated and
glistening. How simple and easy was this to make?
It's the perfect side dish for any meal. quick,
flavorful, and family approved. I hope you enjoy
this Chinese inspired menu and share it and make
it with your family and friends. Follow Sonia's
Prep for all of your delicious recipes, weekly
routines, and everything in between. [Music]
Heat. Heat.
[Music]
