Rachael Ray: Daddy Wu’s Chicken Recipe App + Food Stylist Tina Wu


Rachael Ray: Daddy Wu’s Chicken

Almost everyone enjoys getting Chinese takeout food. But what if you could get that same great taste at home yourself? It’s probably a little lighter and more affordable. Rachael Ray made this Daddy Wu’s Chicken Recipe on her show, and now you can try it as well.

Rachael Ray: Food Stylist Tina Wu

Tina Wu, who learned the recipe from her father, taught it to Rachael, and now we all know it as well! Tina works on Rachael’s show as a food stylist, and she got the chance to cook with the hostess, which had to make for a fun day at work.


Rachael Ray: Daddy Wu's Chicken Recipe App + Food Stylist Tina Wu

Rachael Ray food stylist Tina Wu shared her family recipe for Daddy Wu’s Chicken, which gives you a tasty appetizer or entree that is delicious & easy.

She explained that her father owned the Jade Garden restaurant in Ohio, where she grew up. She and her friends loved her father’s cooking, which was always a hit at birthday parties. Tina got her start as a hostess in the restaurant, where she helped with food prep. These days, she is a food stylist for Rachael Ray.

Rachael Ray: Daddy Wu’s Chicken Recipe Ingredients

As an appetizer, this serves eight. If you want to make it your entree, it would serve four people.

  • 2 lb cubed Chicken Breast
  • 1/4 cup Cornstarch
  • 3 Eggs
  • 1 cup Flour
  • 3 cups Cold Water

Marinade Ingredients

  • 1 tbsp Soy Sauce
  • 2 tbsp Sake or Sherry
  • 1 tsp Ginger, grated
  • 1 tsp Garlic, grated
  • 2 tbsp Oyster Sauce
  • 1 tsp Sesame Oil

Daddy Wu’s Sauce Ingredients

  • 2 tbsp Canola Oil
  • 3 cut Scallions
  • 1/2 sliced Red Onion
  • 1/4 tsp grated Ginger
  • 1/2 cup halved Cherry Tomatoes
  • 1/4 cup Chicken Broth
  • 1/2 cup Ketchup
  • 2 tbsp Oyster Sauce
  • 3 tbsp Brown Sugar
  • 1 tsp Sesame Oil
  • 1 tsp Sake

Rachael Ray: Daddy Wu’s Chicken Recipe Directions

  1. Place marinade ingredients with chicken in a large plastic bag. Seal the bag and let it marinate overnight, or for a minimum of four hours.
  2. Remove chicken and let it come to room temperature.
  3. Rinse rice under cold water until water is clear.
  4. Place rice in a pot with a tight lid and add water.
  5. Bring rice to a boil, uncovered. Reduce heat, cover, and simmer for about 20 minutes.
  6. Fluff the rice once it’s done cooking.
  7. Meanwhile, heat canola oil to 350 F.
  8. Beat eggs in a shallow dish. Place flour in a separate dish.
  9. Dredge chicken in eggs and then flour.
  10. Deep fry chicken in batches, for about five minutes per batch, until cooked.
  11. Heat two tbsp canola oil in a wok.
  12. Saute red onions for one minute.
  13. Add cherry tomatoes and cook another minute.
  14. Then add ketchup, sake, oyster sauce, sesame oil, chicken broth, brown sugar, lemon juice, lemon zest, and ginger.
  15. Cook this mixture for around 10 minutes, until it thickens.
  16. Add chicken to sauce and toss it well to coat all sides.
  17. Garnish the chicken using scallions and serve over rice.


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