Huffmaster’s Cravings: Asian Delicacies Edition

This is another request from our beloved journalism instructor, Madame Huffmaster. Everyone loves a good, greasy Asian chicken recipe. Huffmaster is no exception. China has reigned for over 4,000 years, and their food has reigned in America’s arteries since Panda Express was established. Here are some Asian delights for your happy heart!

Baked Sweet and Sour Chicken by The Recipe Critic


  • 4 chicken breasts
  • Salt and pepper
  • 1 ½ cups cornstarch
  • 3 beaten eggs
  • ¼ cup canola oil
  • 1 cup white sugar
  • 4 Tbsp ketchup
  • ¼ cup white vinegar
  • ¼ cup apple cider vinegar
  • 1 Tbsp soy sauce
  • 1 tsp garlic


Preheat the oven to 325 degrees Fahrenheit. Take your chicken breasts and cut them into bite size pieces. Place them into a large bowl. Salt and pepper as you like. Toss and turn them to make sure each piece of chicken is spiced to your desire. Get a large skillet and put your oil in it. Put it on the stovetop and heat it. While that’s heating up, put your cornstarch and eggs into separate bowls (two). Dip the chicken bits into the cornstarch and then into the beaten eggs. If you want a thicker outside on your chicken bits, repeat this step. Once your chicken squares are covered and the skillet seems nice and hot, put the chicken into the skillet and cook it. Cook until they are no longer pink. Take the chicken out of the skillet

 with tongs and place them into a 9 inch by 13 inch baking dish. In a large bowl, put your sugar, ketchup, two vinegars, soy sauce, and garlic. Mix them well and then pour over the chicken in the dish. Place the dish in the oven and bake for at least 1 hour. You can stir the chicken occasionally as it cooks to make sure they are all evenly coated with the sauce. 请享用!

Sesame Chicken Potstickers by Dang* Delicious


  • 1 pound ground chicken
  • 3 oz. shiitake mushrooms, diced
  • 2 cloves of garlic, pressed
  • 2 green onions, thinly sliced
  • 2 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 1 Tbsp grated ginger
  • 1 tsp rice vinegar
  • ¼ tsp white pepper
  • 36 wonton wrappers
  • 2 Tbsp vegetable oil



In a large bowl, combine the chicken, mushrooms, onions, garlic, soy sauce, sesame oil, ginger, rice vinegar, and white pepper all together. I like to use surgical gloves and mix it with my hands, but if that weirds you out you can use a wooden spoon. Place the wonton wrappers on a flat, clean surface. Spoon 1 tablespoon of the chicken mush in the middle of each wrapper. With a cooking brush, wipe water on the edges of the wrapper. Fold over and pinch the sides so it looks like a crescent moon. Heat your oil in a large skillet on medium heat. Place some of your potstickers into the hot oil and flip them every 2 minutes or until their sides are golden brown and crisp. Make sure both sides are golden brown. 请享用!

This next recipe isn’t Chinese. It’s just really good, and my mom makes it all the time. Definitely worth the calories.


Magic Cookie Bars by Deri Lyn Gauldin



  • 1 stick butter
  • One can of sweetened condensed milk
  • 1 ½ cups finely crushed graham crackers (use a food processor, maybe)
  • 1 cup chocolate chips
  • 1 cup of M&M’s (divided into ½ cup portions)
  • 1 ½ cups flaked coconut



Preheat oven to 350 degrees Fahrenheit. Unwrap your butter and place it in the middle of a 9 inch by 13 inch pan. Place it into the oven and let it melt the butter completely, but make sure to keep a close eye on it. Once it’s melted completely, take it out of the oven with oven mitts and sprinkle your crushed graham crackers evenly across the surface. Pour the sweetened condensed milk over the graham crackers. Sprinkle half of the chocolate chips and half of the M&M’s over the milk layer. Sprinkle with the coconut and then the rest of the chips and M’s. Bake for 25-30 minutes or until it is lightly browned. Remove and let it cool before eating. Enjoy!

*The actual title of this website has “mn” at the end; not “ng”. The word was too inappropriate for a high school paper.