Hallie Norvet

Sometimes, you just need something that satisfies every taste. Spicy, crunchy, salty, sweet and sour.. These Pan Fried Chicken Gyoza with Red Thai Curry Sauce take a little time to make but are so worth it in the end.

Makes: 30+ Gyoza

Prep Time: 30 Minutes

Cook Time: 20 Minutes

By: Chef Hallie Norvet

Ingredients:

Sauce:

3 Tablespoons Ghee or Clarified Butter

1 Yellow Onion

3 Tablespoons Chopped Fresh Ginger, Skinned

2 Tablespoons Chopped Fresh Garlic

1 Tablespoon Chopped Fresh Lemon Grass

1/3 Cup Red Curry Paste

1 Can Coconut Milk

2 Tablespoons Honey

1/2 teaspoon Turmeric

1/2 Cup Chicken Broth

1 Teaspoon Fish Sauce

Dash of Salt

Juice of 1 Lime

Dash of White Pepper

Pot Stickers:

1 Pound Ground Chicken

1 Egg

1/2 Cup Scallion

2 Tablespoons FInely Chopped Fresh Ginger, Skinned

1 Tablespoons Chopped Fresh Garlic

1 Tablespoon Cilantro

1 Tablespoon Soy Sauce

1 Teaspoon Sambal Olek or Sriracha

1/2 teaspoon Sesame Oil

1 teaspoon Corn Starch

1 Pinch Salt

1 Package Round Gyoza Wrappers

Small Bowl of Warm Water

Vegetable Oil for Frying

Directions:

For the Sauce:

In a small sauce pot over medium heart, melt 3 tablespoons butter. Add in onion, ginger, garlic and lemongrass. Saute until onions are translucent. Add in Red curry paste and stir over medium heat for one minute until fragrant. Add coconut milk, honey, turmeric, chicken broth and fish sauce to pot and heat over high heat until boiling. Reduce heat to low and simmer for 15-20 minutes.

Remove from heat and blend with immersion blender, or in food processor. Season with salt, lime and white pepper. If you'd like it even spicier, add in a generous pinch of crushed red pepper. Hold sauce over low heat until ready to serve gyoza.

For the Gyoza:

In a medium mixing bowl add all ingredients except gyoza wrappers, warm water and vegetable oil. Gently mix with a spoon until all ingredients are combined.

Lay out six individual gyoza wrappers at a time. Use your finger or a brush to lightly "paint" water around the edge of each wrapper. Place a small tablespoon of the chicken mixture in the middle of each wrapper. Then, fold the wrapper over like a taco, sealing the wet edges together. To seal the gyoza, start making a pleat from the left to the right. 2, 3 or 4  pleats should be fine. Repeat until you run out of the filling or wrappers

In a medium saute pan, heat a 1/2 inch layer of vegetable oil over medium heat until it reaches a temperature of 350 degrees. Then gently drop in a few gyoza at a time to fry. They usually require a turn over or two. The gyoza are done when they reach an internal temperature of 165+ degrees and are golden brown on the outside.

Serve gyoza with warm curry sauce, fresh cilantro, scallion and lime.

Sweet Chili Chicken Lettuce Wraps

These Sweet Chili Lettuce Wraps are so fresh and delicious it's hard to believe how good they are for you. Don't be overwhelmed by the knife work, you can get it all done ahead of time and cook the chicken whenever you see fit.

Servings: 5-6

Prep Time: 30 Minutes

Cook Time: 15 Minutes

By: Chef Hallie Norvet

Ingredients:

Wraps:

2 Heads Butter or Boston Lettuce, Washed, Leafed and Dried

Pickled Vegetables:

2 Carrots Julienned

1 Small Jicama, Julienned

1 tsp. Sambal Oelek Chili Sauce

2 Tablespoon Rice Wine Vinegar

1 tsp. Fresh Ginger

1/2 tsp. Chopped Garlic

1/2 Cup Water

Salt

Fresh Vegetables:

1 Red Bell Pepper, Julienned

1 Yellow Bell Pepper, Julienned

1/4 Pound Snow Peas, Julienned

1/4 Head Purple Cabbage, Julienned

1/2 Bunch Cilantro Chopped Rough

1 Bunch Scallion, Greens Only Cut on a Bias

3 Radish Bulbs, Sliced Thin

1 Cup Bean Sprouts

Chicken:

1 Tablespoon Sesame Oil

1.5 Pound Chicken Breast Tenderloin

1 Tablespoon Chopped Garlic

1/2 Tablespoon Fresh or Powdered Ginger

2 Tablespoon Soy Sauce

1/2 Cup Sweet Chili "Mae Ploy" Sauce

Directions:

Quick Pickling Vegetables:

Place carrots, jicama, sambal olek, rice wine vinegar, ginger and garlic into a small mixing bowl together. Add water and mix. Add salt to taste and allow to pickle for 30 minutes.

Chicken:

Heat a medium sized saute pan over medium-high heat. Add Sesame oil and sear chicken. Allow to cook for 1-2 minutes, then flip and cook for 1-2 minutes on the other side until both sides are browned. Then add garlic, ginger, soy sauce and sweet chili sauce. Turn chicken to coat evenly. Add water to pan and cover with lid. Reduce heat to medium low and simmer for 10 minutes until chciken is cooked to a temperature of 165 degrees.

Assembly:

Place hot chicken into one or two lettuce leaves. Finish with additional sweet chili sauce if desired. In a mixing bowl, toss fresh and pickled vegetables together and serve on top of chicken. Wrap like a taco and enjoy!

These Asian Kickin' Chicken Wings are a spicy, sweet, tangy and delicious appetizer that would be perfect for Superbowl! The sauce is made with soy sauce, sesame oil, ginger, garlic, scallion, lime and other aromatic Asian flavors that will have you coming back for more.

Servings: 32-40 Wings

Prep Time: 15 Minutes

Cook Time: 60 Minutes

By: Chef Hallie Norvet

Ingredients:

4 Pounds of Party Chicken Wings

Olive Oil

Salt and Pepper

2 Tablespoons Sesame Oil

3 Tablespoons Fresh Ginger, Grated

3 Tablespoons Fresh Garlic, Chopped

1 Bunch Scallions, Chopped Fine, Whites and Greens Separated

1 Cup Low-Sodium Soy Sauce

2 Tablespoons Honey

2 Teaspoons Sriracha

3 Tablespoons Cilantro, Chopped

2 Tablespoons Corn Starch to 1 Tablespoon Water, Added to Make a Slurry

1 Lime, Quartered

Garnish:

Sesame Seeds

Scallion Greens

Cilantro Leaves

Directions:

Pre-heat your oven to 350 degrees. In a large casserole dish, drizzle 2 tablespoons of olive oil. Place wings on top of oil an season with salt and pepper. Cook on the middle rack of your oven for 30 minutes. In the meantime, heat a meidum saute pan over medium heat. Add sesame oil to pan and heat for 1 minute. Add ginger, garlic and scallion whites to pan. Stir with a wooden spoon for about 30 seconds until fragrant. Add sauce sauce, honey, Sriracha and chopped cilantro to pan, turn up the heat to high and bring to a boil. Boil mixture for one minute then add corn starch slurry. This slurry-mixture will thicken up the sauce very quickly. Once the sauce has thickened turn off the heat and reserve sauce.

Pull your chicken wings from the oven once they are done, and drizzle with half of the soy sauce mixture. Return the chicken wings back to the oven for another 25-30 minutes so they can caramelize. Once they are done, remove wings from oven and place onto serving plate. When ready to serve, drizzle the remaining half of the soy sauce mixture over the wings and garnish with sesame seeds, scallion greens and cilantro. Don't forget to squeeze a little fresh lime over them when fisnished, amazing!

Try out this Thai style twist on a French favorite!!

Serves Two-Three

Ingredients:

2# Scrubbed, Cleaned and De-bearded Mussels

1/2 C Coconut Milk

1/4 C Water

2 TB Yellow Curry Powder

1/2 tsp Turmeric

3 TB Chopped Cilantro

Sprigs of Fresh Cilantro for Garnish

1 TB Grated Fresh Ginger

1/4 C Chopped Shallot

2 Garlic Cloves, Chopped

1/4 tsp Chili Flake (or more if you like it hotter)

1 TB Olive Oil

Salt + Pepper

Directions:

Heat a medium pot over medium-high heat. Add olive oil. Add Shallot, garlic cloves, and ginger. Cook until soft. Add turmeric and curry until a paste like consistency. Throw cleaned mussels into pot. Cover with water, chopped cilantro, chili flakes and coconut milk. Put a tight fitting lit over the mussels for 2-5 minutes depending on size. Once all mussels are open, your dish is done. Season broth with salt and pepper until you have acheived your desired level of seasoning Use tongs to place mussels into a serving dish or bowl. Discard any mussels that have not opened as they are probably not edible. Cover mussels with remaining broth. Finish with fresh cilantro leaves. Sriracha is a great condiment for these. Don't forget some grilled or toasted bread for dipping in the broth!