by Christopher Moorhead | May 2, 2025
Have your butcher cut the pork ribs across the bone into 2” strips. Rinse any bone chips from ribs and cut into individual riblets. Dissolve Marinade Seasoning in water then add in oil and marinate riblets for ½ hour or more. The 8 oz. serving is about ¼ of a baby...
by Christopher Moorhead | May 2, 2025
Fry Wings: Coat chicken wings with 1 C. Crispy Seasoning Batter and set aside. Mix the remaining 1.5 C. Crispy Seasoning Batter with 2 C. water in a large bowl. Dip dried battered wings into wet batter quickly, one at a time, then carefully drop into a fryer at...
by Christopher Moorhead | May 2, 2025
Best to cut and marinate 10 lbs. of ribs with Marinade Seasoning and use as needed. Remove ribs from marinade and dust ribs with corn starch, then deep-fry 4- 5 minutes until done with meat temperature reaches 160ºF. Set aside. Heat wok or pan at high heat, when hot...
by Christopher Moorhead | May 2, 2025
Shred the Napa Cabbage and the Red Cabbage, removing the hard center core. Chop the Green Onions Julienne slice or grate the Carrots Mince the Cilantro Place all into a large salad bowl and toss to combine. Add the Osaka Miso Sauce and toss to combine. Cover and...
by Christopher Moorhead | Mar 10, 2025
Mix 3 C. Spicy Szechuan Sauce and 1 C. of sugar and set aside. Slice beef and marinate using the instructions below. Coat marinated beef with a Crispy Seasoning Batter. Divide beef into 2 batches and deep fry each batch at 350°F for 3-5 minutes until crispy. Remove,...
