Adding InnovAsian’s crispy chicken to easy to follow asian-fusion recipes transforms our regular favourites into undeniable crowd-pleasers.

Orange Chicken Wraps with Asian-style Ranch Dressing

1 box (1lb) InnovAsian Orange Chicken
4 medium spinach wraps
3 cup chopped kale
3 cup Asian slaw
2 cup shredded carrot

For dressing:
1/2 cup plain, unsweetened Greek yogurt
3 tbsp buttermilk
2 tsp soy sauce
3 tsp rice vinegar
2 tsp honey
2 tsp toasted sesame oil
2 tsp freshly grated ginger
1/2 tsp wasabi powder

Prepare the InnovAsian Orange Chicken according to the package directions.

While the chicken is cooking, whisk together the yogurt, buttermilk, soy sauce, vinegar, honey, sesame oil, ginger, and wasabi in a small bowl until combined.

Spread some dressing on spinach wraps, layer with prepared orange chicken, kale, Asian slaw, and carrots.

Wrap and serve with additional orange chicken sauce.

Chicken Fried Rice and Cabbage Fritters

18oz InnovAsian Cuisine Chicken Fried Rice
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp salt & pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 cup milk
2 medium eggs
2 cup shredded cabbage
1 tbsp vegetable oil
1 cup mayonnaise
2 tbsp finely chopped pickled ginger
2 medium thinly sliced green onions

Cook Chicken Fried Rice according to package directions; let cool completely.

In small bowl, whisk together flour, baking powder, salt, pepper, garlic powder and onion powder until blended.

In large bowl, whisk together milk and eggs; stir in flour mixture until combined. Fold in Chicken Fried Rice and cabbage.

Pour enough oil to come 4 inches up side of large saucepan; heat over medium-high heat to 375°F. Using 2 tbsp measure, drop batter, in batches, into hot oil. Fry for 2 to 3 minutes per side or until golden brown all over and cooked through. Using slotted spoon, transfer to paper towel–lined tray.

In small bowl, combine mayonnaise, pickled ginger and green onions.

Serve mayonnaise-ginger sauce with fritters for dipping.

Tip: For an easy make-ahead appetiser, fry fritters ahead of time and reheat in the oven before serving.

Crispy Kung Pao Chicken Quesadillas

18oz InnovAsian Cuisine Crispy Kung Pao Chicken
3 large flour tortillas
2 cup shredded white cheddar cheese
1 cup diced tomatoes
1/2 cup cooked corn
1/2 cup diced red onions
3 medium thinly sliced green onions
3/4 cup sour cream
1/4 cup fresh cilantro to garnish

In small bowl, reserve 1/4 cup Crispy Kung Pao Chicken Sauce.

Cook Crispy Kung Pao Chicken according to package directions. Chop chicken into smaller pieces; set aside.

Place 1 tortilla in large skillet set over medium heat; sprinkle with one-third of the cheese. Top one side of tortilla with one-third of the chopped chicken; top other side with one-third each tomatoes, corn, red onions and green onions. Cook for 3 to 5 minutes or until golden brown and cheese melts. Fold tortilla over to enclose filling. Repeat with remaining tortillas, cheese and filling.

Meanwhile, in small bowl, stir together sour cream and reserved sauce.

Cut each quesadilla into four wedges; sprinkle with cilantro leaves. Serve with spicy sour cream mixture for dipping.

Alternative: Grill quesadillas on barbecue or in panini press.

Substitution: Monterey Jack or mozzarella for cheddar cheese if preferred.

General Tso’s Chicken Sandwiches

36 oz InnovAsian Cuisine General Tso’s Chicken

For quick pickles:
1 cup sliced cucumbers
1 cup matchstick carrots
2/3 cup white vinegar
5 tbsp granulated sugar

For coleslaw:
2/3 cup mayonnaise
4 tbsp thinly sliced green onions
1/5 tbsp sesame oil
3 cup coleslaw mix
6 medium brioche buns

Quick Pickles: In small bowl, combine cucumbers, carrots, vinegar and sugar. Let stand for 25 to 30 minutes or until lightly pickled.

Meanwhile, reserve 1 tbsp General Tso’s Chicken sauce; cook General Tso’s Chicken with remaining sauce according to package directions.

Coleslaw: In bowl, whisk together mayonnaise, reserved sauce, green onions and sesame oil; toss with coleslaw mix.
Assembly: Sandwich chicken in buns with coleslaw. Sprinkle with green onions; top with pickled cucumbers and carrots.

Tip: For a wrap-style sandwich, substitute brioche buns for large flour tortillas.

General Tso’s Breakfast Burrito

You won’t be hitting the snooze button in the morning when you know a General Tso’s breakfast burrito is up for grabs. In fact, we bet you’ll be running to the kitchen (because we are too).

1 package InnovAsian General Tso’s Chicken
2 large flour tortillas
½ tablespoon oil
4 eggs
1/4 sliced onion
1/2 red and green bell pepper, sliced
1 handful shredded Mexican cheese
Your favourite hot sauce
1 sliced avocado

Heat General Tso’s Chicken according to package directions. Slice onions and bell peppers and set aside. Scramble eggs in a bowl.

In a hot pan, add ¼ tablespoon of oil. Once pan is hot, scramble eggs and cook for 30 seconds. Set aside.

After cooking scrambled eggs, add ¼ tbsp of oil and saute onions and bell peppers. Set aside.

After chicken is done cooking, chop it up in smaller pieces and place in bowl. Add 2-3 tbsp of General Tso sauce to chicken and toss. Set aside.

Heat tortilla for 10 seconds on each side. Assemble burrito with scrambled eggs, bell peppers, shredded cheese and General Tso’s chicken. Top with sliced avocado and your favourite hot sauce.

Wrap burrito by folding the sides and then rolling it up. Heat burrito on the pan for a nice crisp on the outside. Enjoy while warm!

InnovAsian products are available in grocery stores island-wide.