I'm still here...with Chicken Taco's

I realized it has been a long long time since I have updated the recipe blog. I finally said, enough is enough. I have tried several yummy recipes in the last month that I have to share them! I give almost all my credit to myrecipes.com because they always have such scrumdiliumptious recipes and if my man is satisfied, then I am satisfied!

This first one is called Tacos de pollo, love love it!!

Tacos de pollo

3 cups packed shredded cooked chicken meat (see Notes)
2 cups (1/2 lb.) shredded jack cheese
Kosher salt
About 2 cups vegetable oil, divided

16 corn tortillas (5 to 6 in.)
1 cup coarsely chopped fresh cilantro
Wooden toothpicks
Tomato-Cucumber Salsa (See Below)

1. Preheat oven to 200°. In a bowl, mix chicken with cheese and season to taste with salt.

2. Pour 3 tbsp. oil into a medium frying pan over high heat. When hot, add tortillas, 1 at a time, heating just enough to soften but not crisp, about 10 seconds per side. As heated, stack on paper towels, cover with a kitchen towel, and keep warm in oven. Add more oil to pan as needed.

3. Mix cilantro with chicken filling. Working with 1 tortilla at a time, distribute about 1/4 cup packed chicken filling down center. Fold tortilla in half over filling and thread 1 toothpick through top edges to seal. If assembling ahead, arrange filled tacos on a tray, cover with plastic wrap, and chill up to 4 hours.

4. Pour at least 1/2 in. oil into same pan and set on high heat. When hot, add 4 to 6 tacos (depending on pan size; do not overcrowd). Tacos should sizzle when they hit oil. Turn as needed until shells are crisp and golden brown, 1 to 2 minutes per side. Lift tacos from pan with a slotted spoon, draining oil back into pan. Lay tacos in a single layer on a baking sheet lined with paper towels and keep warm in oven. Fry remaining tacos the same way, adding more oil as needed. When all tacos are cooked, pull out and discard toothpicks. Serve with salsa on the side.

Yield: Makes 16 tacos; 8 servings

Tomato-Cucumber Salsa

2 pounds tomatoes
1/2 cup white onion, chopped
1 tablespoon garlic, chopped
2 serrano chiles, stemmed, seeded, and chopped
3 tablespoons red wine vinegar
2 cups English (seedless) cucumber, peeled and cut into chunks
Coarse kosher salt

1. Immerse tomatoes in boiling water to cover for 5 seconds (if ripe) to 15 seconds (if firm). Lift out and drain. Core tomatoes and pull off skin; discard cores and skins. Halve tomatoes crosswise; squeeze out juice and seeds and discard.

2. In a food processor, combine seeded tomatoes, onion, garlic, serrano chiles, and red wine vinegar. Pulse until finely chopped. Pour into a bowl.

3. In processor, pulse cucumber until coarsely chopped. Add to tomato mixture and season with salt to taste.

Yield: Makes 4 cups

This 2nd yummy recipe has been asked for at least once a week by my sweetie. As long as your Mango's are ripe, this recipe is simply divine!

Chicken Tacos with Mango-Avacoda Salsa

1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/4 teaspoon ground red pepper
3/4 teaspoon salt, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 1/2 teaspoons olive oil
1/2 cup diced peeled mango
1/2 cup diced peeled avocado
1/2 cup chopped tomato
1/3 cup prechopped onion
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon minced jalapeño pepper
8 (6-inch) corn tortillas

1. Heat a nonstick skillet over medium-high heat. Combine first 4 ingredients; stir in 1/2 teaspoon salt. Rub over chicken. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut into 1/4-inch-thick slices.

2. While chicken cooks, combine mango and next 6 ingredients (through jalapeño); stir in remaining 1/4 teaspoon salt.

3. Heat tortillas according to package directions; top with chicken and salsa.

Yield: 4 servings (serving size: 2 tortillas, 1 chicken breast half, and 1/2 cup salsa)


Chicken Katsu

Ok, so I love Polynesian food...well, my husband is practically obsessed with is, so I eat it and love it too. One of his favorite Chicken dishes is Chicken Katsu. He has not had really good Chicken Katsu since he left Hawaii, but we find a decent one every now and again. Well, there is this sweet woman that lives in Rexburg that used to live in Hawaii that is kind enough to send me her Chicken Katsu recipe. Yuuuuummy!

  • 2 eggs
  • ¾ cup cornstarch
  • ¼ t. salt
  • ¼ t. white pepper
  • ¼ t. garlic powder
  • 1 cup water
  • 4 lbs. boneless skinless chicken thighs (this is about all the Polynesia people eat are thighs. I like them the best!)
  • 1 lb. panko

1. Open chicken thighs and flatten with rolling pin. Combine eggs, cornstarch, salt, white pepper, garlic powder, and water to make batter. Coat chicken in egg batter, then roll in panko crumbs. Fry in oil until brown and crispy. Cut chicken up in strips

Katsu Sauce

  • ½ cup Worcestershire sauce
  • 1 cup ketchup
  • 1 cup sugar
  • 2 ½ cup water
  • 1/3 t. salt
  • ¼ t. chicken bouillon
  • ¼ t. white pepper
  • ¼ t. garlic powder
  • 2-3 dashes Tabasco sauce
  • ½ t. cornstarch, mixed with ½ cup water

  • Combine all ingredients, except cornstarch mixture; and bring to a boil. Add cornstarch dissolved in water to thicken. Chill and serve.

Chili Lime Pork Tenderloin

I found this recipe on myrecipes.com and fell in love with it. I was looking for a yummy change for Sunday dinner and thought I would give this a try. LOVE IT! It was soooo juicy and yummy! It is always a good sign when your husband asks you to make it again!! I also served it with a Cilantro-lime rice and steamed broccoli.

1 1/2 pounds pork tenderloin

Salt and pepper
1 teaspoon chili powder
1 tablespoon fresh lime juice
1 teaspoon soy sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil

Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Pat pork tenderloin dry and season on all sides with salt and pepper.

Blend chili powder with lime juice, soy sauce and sugar in a small bowl. Use your hands to rub mixture thoroughly into tenderloin. Warm a large ovenproof skillet over high heat, then add oil. Add pork and sear on all sides, turning meat with tongs, about 2 minutes total. Place skillet in preheated oven and bake until a thermometer inserted in center of tenderloin reads 145°F, about 20 to 25 minutes, depending on thickness of tenderloin. Baste with any juices that have accumulated and add 2 Tbsp. water at a time, if necessary, to prevent scorching.

Remove tenderloin to a cutting board, cover loosely with foil and let sit for 5 minutes. Slice on diagonal into 1/2-inch-thick pieces and serve.

Yield: 6 Servings


Jacques Torres' Winning Chocolate Chip Cookies

2 c. minus 2 T. cake flour (8 1/2 ounces)
1 2/3 c. bread flour (8 1/2 ounces)
1 1/4 t. baking soda
1 1/2 t. baking powder
1 1/2 t. coarse salt
2 1/2 sticks (1 1/4 c.) unsalted butter
1 1/4 c. brown sugar (10 ounces)
1 c. plus 2 T. granulated sugar (8 ounces)
2 large eggs
2 t. vanilla
1 1/4 pounds bittersweet or semi-sweet chocolate chips
sea salt, for sprinkling

Sift flours, baking soda, baking powder, and coarse salt into bowl. Set aside. Cream butter and sugars together until very light. Add eggs one at a time, mixing well after each addition. Add vanilla. Add dry ingredients and mix until just combined. Mix in chocolate chips. Press plastic wrap against dough and refrigerate for 24-35 hours (I skipped this step).
Scoop spoonfuls of dough onto cookie sheet, sprinkle sea salt over top. Bake in preheated 350 degree oven for about 12 minutes. Let cool.

One major NOTE: Eggs and butter need to be at room temperature!!

Thanks to Jessica Lewis for passing this on to me.


Peppermint Bark

Alright, I know I'm a little late with this one, but these tasty little things are good any time of the year-- but especially Christmas. I absolutely live for Guittard, but they don't carry that regularly here in Texas. My next option is the blessedly delicious Ghiradelli.

1 Bag of Ghiradelli Milk Chocolate Chips
1 Bag of Ghiradelli Semi-Sweet Chocolate Chips (Reserve 1/8 c.)
2 Bags of Ghiradelli White Chocolate Chips
1-2 tsp Peppermint Extract
1- 1 1/2 cup Chopped/Crushed Peppermint Candy Canes
Crisco as needed

Spread parchment paper over a large cookie sheet and set aside. Melt milk chocolate and semi-sweet chocolate in a double boiler or in microwave. After melted, spread evenly over parchment paper and let cool in fridge for 5-10 minutes, but pull back out before white chocolate is done melting.

Meanwhile, melt white chocolate with a small spoonful of crisco (or as needed to keep consistency with the white chocolate). After melted, pour in desired amount of peppermint extract and candy canes. Mix thoroughly.

Pour over milk/semi-sweet chocolate to spread out evenly and make sure both layers are binding together (this is why you do not want your darker chocolate to be too cool). Melt remaining chocolate chips and drizzle over layers. Allow bark to cool completely in refrigerator. After hardened, break apart in whatever size you desire.

Notes: The 60% cocoa is absolutely wonderful with this. Mix up your variations of the darker chocolate. I'm just a milk chocolate fan, but the semi-sweet seems to set up after being cooled.


My Favorite Chicken Vegetable Stir-fry

Yield: 4 Servings

1/2 - 1 lbs boneless skinless Chicken Breasts, cut on the bias (sliced thin at an angle)
1 Tbsp. Minced ginger or 2 tsp. ground ginger (fresh ginger is always better)
2 Tbsp. Cornstarch, divided
1/2 cup Chicken Broth
2 Tbsp. Soy Sauce
2 tsp. Dark Sesame Oil
2 Tbsp Corn or Canola Oil
1 Cup Sliced Mushrooms
1 Cup Snow Peas, halved
1 Small Red or Green Bell Pepper, cut into thin strips
4 Green onions, cut into 3/4 inch pieces

* my variations- I add small pieces of Broccoli or any other vegetables that you like. I use a white onion diced or thinly sliced to saute with my chicken. Also, when you marinate the chicken in the ginger and corn starch mixture, I add finely chopped garlic as well. I serve with Sticky Rice or Rice Noodles.


Toss: in a medium bowl, chicken with ginger and 1 tablespoon cornstarch to coat lightly, set aside.
Combine: in a small bowl remaining 1 tablespoon cornstarch, chicken broth, soy sauce and sesame oil; set aside.
Heat: oil in a wok or large skillet over medium-high heat
Add chicken and cook, stirring quickly and frequently (stir-fry) 3 minutes or until chicken is no longer pink.
Add: bell peppers, broccoli or any other vegetable that may take longer to cook. Stir-fry for about 4-5 minutes. Cook until slightly tender, then add mushrooms, snow peas and green onions.
Stir: soy sauce mixture until blended, then pour into your wok or large skillet. Stirring constantly, bring to boil and boil 1 minute. If mixture is too thick, with a slightly gummy texture, add a little more chicken broth or water to thin it out. Serve over rice, or rice noodles.


Thick and Chewy Chocolate Chunk Cookies

I have not posted for a while, I guess because I have not had the motivation to try some new recipes, but I tried these cookies the other night and they were wonderful!! I also experimented with some Chicken Pot Pie Empanada's and they turned out great, so I will post those too!

Thick, Chewy Chocolate Chunk Cookies

Yield: 28 cookies


  • 1 cup (1/2 lb.) butter, at room temperature
  • 1 1/2 cups firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semisweet chocolate chips (12 oz.) I did not have enough milk chocolate chips, so I did half Milk Chocolate and Half White Chocolate.
  • 1 cup chopped pecans (optional) I did not add the pecans because I don't like nuts in my cookies.

1. In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed.

2. In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips and pecans, if using.

3. Drop dough in 2-tablespoon (1/8-cup) portions, 2 inches apart, onto buttered 12- by 15-inch baking sheets.

4. Bake in a 400° oven until cookies are lightly browned and no longer wet in the center (break one open to check), 6 to 8 minutes; if baking more than one pan at a time, switch pan positions halfway through baking.

5. With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely.

Chicken Pot Pie Empanada's

Yield: Makes 4 servings


  • 1 tablespoon unsalted butter (Make sure you use the unsalted, or else cut back on the amount of Chicken Broth used)
  • 1/2 yellow onion, diced
  • 1 tablespoon flour
  • 3/4 cup low-sodium chicken broth
  • 1 10-ounce box frozen peas and carrots ( sliced fresh baby carrots and broccoli to put in mine instead of the frozen veggies)
  • 1 3- to 4-pound store-bought rotisserie chicken, meat shredded (I boiled a chicken breast in a little chicken broth and shredded it myself.)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 refrigerated 9-inch pie crusts (from a 15-ounce package, such as Pillsbury)


Heat oven to 400° F.

Melt the butter in a saucepan over medium heat. Add the onion and cook for 3 minutes. Add the flour and cook, stirring constantly, for 1 minute. Still stirring, slowly add the broth. Cook until thickened, about 3 minutes. Add the peas and carrots or other vegetables, chicken, salt, and pepper. Remove from heat.

Cut each piecrust in half to form 4 half-circles. Spoon the chicken mixture over the bottom half of each half-circle, leaving a 1/2-inch border. Using your fingers, wet the border with water. Fold the top of each crust over the chicken to form a quarter-circle. Press to seal. Make three 1-inch slits in each top crust. Transfer to a baking sheet. Bake until golden, 15 to 18 minutes.

This recipe is something that worked very well for us. It is always a good sign when your husband asks you to make it again!! Give it a try!


Pumpkin Chocolate Chip Bread

4 ½ c. sugar
1 ½ c. oil
6 eggs, beaten
24 oz. can (3 cups) pumpkin
5 ¼ c. flour
3 tsp. salt
3 tsp. baking soda
1 ½ tsp. baking powder
¾ tsp. ground cloves
1 ½ tsp. allspice
1 ½ tsp. cinnamon
1 ½ tsp. nutmeg
1 c. water

Mix together the sugar, oil, eggs and pumpkin. Sift together the dry ingredients, and add to the pumpkin mixture. Add the water and mix well. Grease and flour bread pans (makes 8 miniature loaves, or 6 medium loaves, or about 4 large loaves). Pour batter evenly into each pan and bake at 350º for 35-45 minutes. (If you're baking miniature loaves they bake for about 25 minutes. Larger loaves may take longer than the 45 minutes.) Prepare the cream cheese frosting.

Frosting: 8 oz. cream cheese, softened 1 c. butter, softened

1 tsp. lemon extract (optional) 1 tsp. vanilla

2 lb. bag powdered sugar milk (if frosting gets too thick)

Blend cream cheese, butter, lemon extract and vanilla until smooth. Gradually add powdered sugar. If frosting is too thick, add milk a little at a time.


Iced Pumpkin Cookies

Yields: 36 cookies


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.


Yummy Hot Buttered Homemade Soft Pretzels

Yields: 24 Pretzels

(I usually cut this recipe in half)


10 Cups Flour
2 tsp. Salt
4 tsp. Sugar, granulated
3 Tbsp Active Dry Yeast
4 Cups Water, warm

Topping Ingredients:

2 cups Hot water
6 Tbsp Baking Soda
12 Tbsp Butter, unsalted
1/2 cup Kosher Salt, coarse


Combine Flour, salt, sugar and yeast ( I used quick rise yeast because that is all I had and it works just fine) in a mixing bowl and whisk until all ingredients are well incorporated.

Using your dough hook, start the machine and add your warm water (105-110 degrees) in a steady stream to your dry ingredients and mix until dough starts to clear the sides of the bowl. Then mix for 45 seconds. A kitchen aid mixer works best for this. Once your dough has mixed for 45 seconds and is not sticky, remove it from your mixing bowl and place it in a separate floured or greased bowl to let rest for 30 minutes. Once your dough has rested, transfer dough to a lightly floured or greased work surface and divide into 3 ounce pieces. Allow pieces to rest uncovered for 5 minutes. While dough is resting, combine hot water and baking soda (making sure baking soda is thoroughly dissolved. If it isn't your pretzels will be splotchy.

Take a 3 ounce piece of dough and roll with your fingers and ball of your hand to make a long strand of dough. Twirl the dough into a pretzel shape of your choice, dip the top of the pretzel in your baking soda, hot water mixture and lay on your greased pan. Bake @ 350 Degrees for about 11-15 minutes depending on your desired consistency. Once they are finished, brush a little melted butter on top of the pretzels with a pastry brush and sprinkle with salt or cinnamon and sugar or whatever you would like

F.Y.I: The baking soda and hot water mixture will give your pretzels a nice shine, it makes them a little crunchier on the outside and helps with browning as well.


Laura’s Amazing Soft Pretzels:


1 c. water
2 T. yeast
2 t. honey
2 1/2 cups milk
1 stick butter
1/2 cup honey
4 t. salt
8 cups whole wheat flour

(You can make these with white flour and white sugar if you want to have a delicious mound of empty calories…but I have found that using these healthier ingredients does not make us like these pretzels any less!)

Okay, here are the directions for preparing the pretzels that are to die for:

In a large bowl, mix 1 cup very warm water, 2 T. yeast and 2 t. honey. Stir this together and kind of mush the yeast around. Let this sit for a few minutes while you do the next step.

Melt a stick of butter in a large saucepan.

Add 1/2 cup honey, 4 t. salt and 2 1/2 cups of milk. Heat this to 120 degrees.

Pour milk mixture into yeast mixture and stir.

Stir in 8 cups of flour, 2 cups at a time. (add more if you need it)

Knead the dough for 5-10 minutes.

Plop it into a bowl, cover it and let it rise for 1-1 1/2 hours.

Pull it out of the bowl and knead it a few times to get the air out.

Pull a ball of dough, about the size of your fist off and get ready to make your very first pretzel! (such a proud moment)

Roll it into a long snake.

Twist the two ends in a loop twice and then pick up the ends and pull them down to the bottom. And then, it should look like a perfectly professional Pretzel.

After you shape each pretzel, put them on a cookie sheet about an inch apart. Bake for 20 minutes at 350 degrees.

Melt a stick of butter in a saucepan.

Right when you take the pretzels out of the oven, slather them with butter. Lay it on thick. Don’t hold back. Then Sprinkle with Salt.

Spicy Orange Beef

2 tablespoons vegetable oil
2 tablespoons cornstarch
1 pound round steak, cut into thin strips on the diagonal
1 cup beef broth
1/4 cup orange peel, cut into slivers
1/4 cup soy sauce
1 clove garlic, minced
1/4 cup sherry
1/2 teaspoon ground ginger
1/4 cup orange marmalade
1/2 teaspoon crushed red pepper flakes

1. In a wok or skillet, heat oil over medium-high heat. Add beef strips 1/3 at a time. Stir-fry for 3 minutes or until browned, removing the done pieces to a plate lined with paper towels. 2. Return all the beef to the wok. Stir in orange peel, garlic, and ginger; stir-fry 1 minute. 3. In a medium bowl, combine cornstarch, broth, soy sauce, sherry, marmalade, and red pepper. Pour this mixture into the beef, stirring constantly. Bring to a boil over medium heat and cook for 1 minute. Serve hot.

AMAZING Southwest Chicken Cilantro lime Mango Grilled Chicken Sandwiches

1/4 cup finely chopped fresh cilantro
1 clove garlic, minced
1/4 jalapeno chile pepper, seeded and minced
2 tablespoons finely grated fresh lime zest
1 1/2 teaspoons salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon chipotle chile powder
1 tablespoon olive oil
1 pound chicken breast tenderloins or strips

1 medium tomato, chopped
1 small sweet onion, finely chopped
2 tablespoons finely chopped fresh cilantro
1/2 jalapeno Chile pepper, seeded and minced
1 clove garlic, finely chopped
1/4 teaspoon ground black pepper
1/4 teaspoon sea salt
1/8 teaspoon chipotle Chile powder
1 tablespoon fresh lime juice

1 sweet onion cut into 1/2-inch slices
1 red bell pepper, quartered
1 tablespoon olive oil
1/4 teaspoon salt
1/2 teaspoon minced garlic

1/2 cup mayonnaise
lime juice 2 tablespoons fresh

16 thick slices French bread
2 mangos - peeled, seeded, and sliced
8 slices Monterey Jack cheese

For the marinade: Place 1/4 cup cilantro, 1 clove minced garlic, 1/4 jalapeno, lime zest, 1 1/2 teaspoons salt, onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon chipotle chile powder, and 1 tablespoon olive oil in a small bowl and stir until well combined. Place the chicken breast tenderloins in a large resealable plastic bag. Pour the marinade into the bag with the chicken, seal, and shake the bag to coat. Refrigerate for 1 hour.
For the salsa: Combine the tomato, 1 small onion, 2 tablespoons cilantro, 1/2 jalapeno, 1 clove garlic, 1/4 teaspoon black pepper, sea salt, 1/8 teaspoon chipotle pepper, and 1 tablespoon lime juice in a bowl. Cover with plastic wrap and refrigerate.
To prepare the grilled vegetables, toss the onions and red peppers with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 clove garlic in a bowl; set aside.
For the lime mayonnaise: Whisk together the mayonnaise and 2 tablespoons of lime juice; cover with plastic wrap and refrigerate.
~Preheat an outdoor grill for medium-high heat.
~Grill the marinated chicken on the prepared grill until no longer pink in the center and juices run clear, 8 to 10 minutes. Grill the red pepper and onions until tender and golden brown, 8 to 10 minutes. Remove the chicken and vegetables from the grill. Slice the grilled pepper into thin strips.
~Spread each slice of bread with 1 1/2 teaspoons of prepared lime mayonnaise. Layer half of the pieces of bread with sliced mango, 1 tablespoon prepared salsa, grilled chicken tenderloins, grilled peppers, grilled onions, and a slice of Monterey Jack cheese. Top off the sandwiches with the remaining slices of bread. Return the sandwiches to the grill, turning when the bottom is golden brown
Return the sandwiches to the grill and grill them until the bread is toasted and the cheese melts, about 2 minutes per side.

Korean BBQ Chicken Marinade

•1 cup white sugar
•1 cup soy sauce
•1 cup water
•1 teaspoon onion powder
•1 teaspoon ground ginger
•1 tablespoon lemon juice (optional)
•4 teaspoons hot Chile paste (optional)

1.In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2.Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.