Food
How to Make Jet Tila’s Sesame Chicken | Ready Jet Cook | Food Network
Here’s a takeout favorite that relies on a little bit of technique for perfect results. Jet’s sesame chicken follows the double-fry technique that so many great takeout dishes are based on: first deep-fry, then stir-fry. The chicken cubes are fried in small batches for an even crust, then tossed quickly in a wok with the sauce so the pieces stay crisp.
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Jet Tila is back for a flavor-packed fifth season of #ReadyJetCook, helping you master the ingredients and techniques of pan-Asian cooking at home. He breaks down key skills and shares stories along the way, making each episode a cooking journey that you won’t want to miss.
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Sesame Chicken
Recipe courtesy of Jet Tila
Level: Intermediate
Total: 35 min
Active: 30 min
Yield: 4 servings
Ingredients
Sesame Sauce:
2 tablespoons ketchup
2 tablespoons brown sugar
2 tablespoons honey
1 tablespoon oyster sauce
1 tablespoon dark soy sauce
1 teaspoon sesame oil
1 teaspoon chicken powder
2 teaspoons cornstarch mixed with 2 teaspoons water to make a slurry
2 teaspoons white vinegar
Chicken:
1 1/2 pounds 9680 grams) chicken thighs, cut into 1-inch dice
1/2 cup (120 milliliters) plus 1 cup (240 milliliters) cold water
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon chicken powder
1 cup cornstarch or potato starch
1/2 cup all-purpose flour
1 1/2 quarts (1.8 liters) vegetable oil, for frying
To Assemble:
2 tablespoons neutral oil, such as vegetable oil, canola oil or avocado oil
3 cloves garlic, minced
One 1-inch piece ginger, minced
2 teaspoons sesame oil
2 tablespoons toasted sesame seeds
Directions
Special equipment: a deep-fry thermometer
For the sesame sauce: Whisk the ketchup, brown sugar, honey, oyster sauce, soy sauce, sesame oil, chicken powder, cornstarch slurry and vinegar together in a small bowl until combined. Set aside.
For the chicken: Place the cut chicken in a large bowl. Add the1/2 cup water, oyster sauce, sesame oil and chicken powder. Massage the chicken for about 30 seconds to work the seasonings in. Mix the cornstarch and flour well in a second large bowl. Dredge the marinated chicken a few pieces at a time into the flour mixture, rolling until each piece is well coated, then place the chicken on a baking sheet and let rest at least 10 minutes. Reserve the leftover flour mixture in the bowl.
Meanwhile, preheat the frying oil in a large wok or skillet to 375 degrees F on a deep-fry thermometer.
Once you’re ready to fry, add the 1 cup water to the remaining flour mixture in the bowl to make a batter. Roll the chicken pieces back into the batter and deep fry in batches until golden brown and crispy, 4 to 6 minutes per batch. Transfer the fried chicken to a rack set over a baking sheet to drain.
To assemble: Heat another wok or large skillet over high heat. Add the oil. When you see the first whisps of white smoke, stir in the garlic and ginger and cook for about 30 seconds until fragrant. Add the sesame sauce to the hot pan and bring to a rolling boil. Stir and scrape down the sides until the sauce is thick enough to coat the back of a spoon. Stir in the fried chicken, sesame oil and the toasted sesame seeds. Fold until the sauce coats the chicken completely. Serve hot.
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How to Make Jet Tila’s Sesame Chicken | Ready Jet Cook | Food Network
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Food
Halushki with Pap’s Dumplings: Daily Dinner Day 10 | Daily Dinner with Michael Symon | Food Network
Michael Symon dedicates today’s #DailyDinner to his grandfather by making his specialty: Eastern European Halushki, a traditional dish of noodles, cabbage and onions. Michael makes his own dumplings for his recipe, and adds a little ham too. #stayhome #withme #wecook
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Join chef Michael Symon’s #SymonDinners as he demonstrates an easy, adaptable dinner in every episode, relying on pantry ingredients and offering lots of tips for helpful swaps.
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Halushki with Pap’s Dumplings: Daily Dinner Day 10 | Daily Dinner with Michael Symon | Food Network
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Ina Garten puts her spin on a classic Eggplant Parmesan, layering roasted eggplant with marinara, basil, mozzarella, goat cheese and parmesan, then topping it with breadcrumbs and baking until golden and bubbly.
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Roasted Eggplant Parmesan
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 45 min
Active: 20 min
Yield: 6 servings
Ingredients
2 1/2 pounds eggplant, unpeeled, halved lengthwise, and sliced 1/4 to 1/3 inch thick
3/4 cup good olive oil
1 tablespoon dried oregano
Kosher salt and freshly ground black pepper
1 (24-ounce) jar marinara sauce, such as Rao’s
1/2 cup julienned fresh basil leaves
1 pound fresh buffalo mozzarella, thinly sliced
8 ounces garlic and herb goat cheese, such as Montrachet
1½ cups freshly grated Italian Parmesan cheese
For the Topping:
1 1/3 cups fresh bread crumbs from a country loaf
4 garlic cloves, minced
1/4 cup chopped fresh basil or parsley leaves
1/4 cup good olive oil
Directions
Preheat the oven to 400 degrees F and arrange three racks evenly spaced.
Lay the eggplant in one layer on three sheet pans and brush both sides with olive oil, using all the oil. Sprinkle with the oregano, crushing it lightly in your hands, then sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Bake for 15 minutes. Turn the slices and rotate the pans in the oven and bake for another 10 minutes, until tender. Leave the oven at 400 degrees F.
In a 10 by 14 by 2-inch ceramic baking dish, spread a third of the marinara sauce. Arrange a third of the eggplant on top in one layer. Scatter a third of the basil, a third of the mozzarella, a third of the goat cheese, and a third of the Parmesan on top. Repeat twice, starting with the marinara and ending with the Parmesan, making sure each layer is evenly distributed.
For the topping, place the bread crumbs, garlic, and basil in a food processor and pulse to combine. Add the 1/4 cup olive oil and 1 teaspoon salt and pulse to moisten the crumbs. Sprinkle the mixture evenly over the dish.
Bake for 45 to 50 minutes, until bubbling and golden brown. Allow to sit at room temperature for 10 minutes before serving.
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Ina Garten’s MUST TRY Roasted Eggplant Parmesan 🍴🍆 Barefoot Contessa | Food Network
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Food
Andrew Fuller on Judging Halloween Wars and Fooling Everyone on Sweet Deceit | Food Network Obsessed
Andrew Fuller joins the pod to talk about becoming a judge on Halloween Wars and bringing hyperrealistic cakes into everyday settings on Sweet Deceit. He shares how Beetlejuice helped spark his love of the macabre, and what he hopes viewers see in cake artistry. Plus, he turns innocent objects into terrifying cakes in a game of “Andrew – Make This Scary!”
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Andrew Fuller on Judging Halloween Wars and Fooling Everyone on Sweet Deceit | Food Network Obsessed
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Hit the road with Guy Fieri for a cross-country feast of American classics! Guy is tracking down the most unforgettable American classics, from crispy fried chicken and juicy cheesesteaks to championship-winning chili, loaded mac and cheese and more!
#FoodNetwork #DDD
Watch #DDD, Fridays at 9|8c!
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Guy Fieri takes a cross-country road trip to visit some of America’s classic “greasy spoon” restaurants — diners, drive-ins and dives — that have been doing it right for decades. Catch a new episode of #DDD every Friday at 9|8c!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
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American Classics on #DDD with Guy Fieri | Diners, Drive-Ins and Dives | Food Network
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The baked-goods mash-up you didn’t know you needed!
@chefdaniellesepsy gives banana bread a playful, nostalgic sugar cookie-inspired twist with this ultra-moist, bakery-style loaf. Butter gives it that rich flavor and coconut oil keeps the internal crumb soft and tender. A shower of colorful sprinkles and granulated sugar gives the top an irresistible crackly crunch before you hit that soft, decadent center 🤤
Get the recipe:
▶Sugar Cookie Banana Bread: https://foodtv.com/46UnKxq
0:00 – Intro
0:40 – Inside Danielle’s Bakery
1:44 – Mix dry ingredients together
2:03 – Mix wet ingredients together
4:00 – Make banana puree & add to wet mixture
5:58 – Add dry ingredients to mixture
8:33 – Transfer to pan & add toppings
9:50 – Bake
10:31 – Serve
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🗓️ NEW episodes drop every Thursday at 7pm EST.
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👩🏻🍳 Check out her bakery: https://foodtv.com/3UmneW0
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurants and be your resource in the kitchen to make sure every meal is a 10/10!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ SUBSCRIBE: https://foodtv.com/4uJPKhw
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#BestBakeEver #DanielleSepsy #FoodNetwork #Baking #BakingTok #BananaBread #SugarCookie #TheHungryGnome
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