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Easy Strawberry Topping Recipe for Cheesecake

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An ABSOLUTELY WONDERFUL Strawberry Topping Recipe for cheesecake that is quick and easy to make. Much better than any store-bought or restaurant sauce! You’ll love how this sauce drips down with every bite…

Strawberry Topping for Cheesecake

Why make this strawberry topping recipe for cheesecake?

  • Tastes better than any store bought or restaurant version
  • Made with fresh strawberries
  • Ready in 15 minutes
  • Uses only 4 easily available ingredients
  • Incredibly versatile – easily make smooth or extra chunky or smooth depending on your preference
  • No artificial ingredients or preservatives
Strawberry Topping for Cheesecake

Ingredients

This homemade strawberry topping recipe uses only 4 simple ingredients – fresh or frozen strawberries, sugar, lemon juice, and cornstarch.

Ingredients for Strawberry Topping
  • Both fresh and frozen strawberries work for this recipe. I like to hull, then cut them in half – but you can slice them into small pieces or keep them whole depending on your preference. Sweet strawberries work best – very sour strawberries will not work no matter how much sugar you add to the recipe.
  • As with any fruit, sweetness of the strawberries will vary. I like to add some sugar to make sure the sweetness is just right. I tend to use less sugar during strawberry season in the late summer when my grocery store carries locally grown, vine-ripened strawberries. Instead of sugar, you can also use honey, agave nectar (try 1/3 cup then adjust for sweetness) or your favorite non-sugar sweetener.
  • Fresh lemon juice adds just enough acid, to brighten the flavor of the sauce. You can also use lime juice, grapefruit juice, or even a dash of apple cider vinegar for a similar effect. Although not require in this recipe, lemon zest can also be added to increase the brightness of the sauce.
  • I like using a cornflour slurry (cornstarch dissolved in water) to help thicken the sauce. While flour also works, I prefer using cornstarch as it gives the sauce a luxuriously silky texture and sheen.
  • I do not use vanilla extract in the strawberry topping as it adds an unusual taste, changing the natural fruity flavor.

How to make this sweet strawberry topping recipe for cheesecake

Put about 1/3 of the strawberries into a small bowl and set aside. Refrigerate until ready to use. Mix the cornstarch and cold water together.

Strawberries

Transfer the remaining strawberries, lemon juice, cornflour slurry, and sugar to a small saucepan. Mix with a wooden spoon and simmer over medium-high heat for about 5-10 minutes or until the strawberries break down and the sauce begins to thicken.

Simmer the strawberry sauce

For a smooth sauce, puree the hot sauce in a food processor or an immersion blender until smooth. Strain the berry mixture using a fine-mesh strainer over a bowl. Use the back of a soup ladle or spoon to push the thick berry mixture through the mesh strainer into the bowl. Discard any seeds that remain in the strainer. Allow the fresh strawberry sauce to cool to room temperature. Refrigerate until ready to serve.

Sieve the strawberry sauce

For a chunkier version, add in whole or sliced strawberries to the sauce.

Add the strawberries to the sauce

Tips on making the best strawberry dessert topping

  • For a chunkier sauce use a potato masher and skip blending the sauce.
  • Use an immersion or hand blender directly in the pot – helps with clean-up!
  • Do not simmer the strawberry sauce for more than 15 minutes as the sauce may lose its fresh fruity flavor. To further thicken the sauce, add some whole, hulled strawberries and blend or mash with the sauce until you reach the desired consistency.
  • There is no need to use food coloring as it already has a gorgeous, naturally dark pink color.
Strawberry Topping for Cheesecake

How long does strawberry topping for cheesecake last in the fridge

Stored in an airtight container or covered with plastic wrap, this easy strawberry topping will last for about a week in the fridge. You can make this sauce ahead of time and use it when ready to serve.

Once cooled, the strawberry topping can also be stored in a freezer-safe container for up to 3 months in the freezer. To thaw, leave it on a countertop for a few hours or in the refrigerator overnight. The sauce can be reheated in a microwave or stovetop.

Strawberry Topping for Cheesecake

Nutrition

Each serving of this delicious strawberry topping has about 61 calories, 0.1g of fat, and 15.7g of carbohydrates (14.9g of net carbs).

This recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Strawberry Topping for Cheesecake

Strawberry Sauce variations

You can easily vary the sauce consistency by adding more or fewer strawberries. For a smooth silky sauce, leave the sauce as is after sieving it. Add mashed, sliced or whole strawberries to the puree for a chunkier version. To soften the strawberry chunks cook them in the sauce until they reach the desired texture.

This recipe is very versatile. The strawberries can be easily substituted with an equal amount of other berries like blueberries, raspberries, or blackberries. A combination of different types berries will work too. To make a cherry sauce, simply pit and halve, before cooking. The amount of sugar required will vary depending on the sweetness of the berries, so adjust the amount of sugar accordingly.

A dash of Grand Marnier takes this sauce to the next level!

Strawberries

To convert to a cake filling..

This great recipe is fantastic as a cupcake filling but in its original state, too runny as a cake filling. To convert it to a cake filling, use 3 Tablespoons of cornstarch dissolved in water. Add more whole chopped or sliced strawberries if a chunkier filling is desired. The extra cornstarch gels beautifully around the strawberries between the cake layers.

Strawberry Topping for Cheesecake

Serving suggestions

This strawberry sauce recipe easily transforms simple desserts from ordinary to epic. It is a perfect topping for several favorite desserts and breakfast choices such as:

  • strawberry cheesecake
  • angel food cake
  • French toast
  • ice cream
  • cottage cheese
  • pound cake
  • filling for homemade crepes
  • strawberry shortcake
  • topping for yogurt, oatmeal, pancakes and waffles.
Strawberry Topping for Cheesecake

Strawberry topping FAQs

Can you make strawberry sauce without lemon?

Lemon juice is not a necessary ingredient for strawberry sauce as it is an optional ingredient, used to brighten the flavor. Good substitutes for lemon juice include lime juice, grapefruit juice, and apple cider vinegar. Omitting this acidic ingredient is not a problem since strawberry sauce is delicious without lemon juice.

How do you make no-cook strawberry sauce?

You can make a simple no-cook strawberry sauce by hulling and slicing strawberries then mixing it thoroughly with sugar. Allowing the mixture to stand for about 10 minutes naturally causes the strawberries to release some juice. The juice combines with the sugar forming a delicious no-cook strawberry sauce.

How do you thicken strawberry sauce without cornstarch or gelatin?

Cooking mashed or sliced strawberries with sugar for about 10-15 minutes will naturally create a thick sauce. Add fresh strawberries and blend the sauce to further thicken it as simmering the sauce for a longer period can result in a loss of the fresh strawberry flavor. Another option is to use an alternative thickening agent like flour.

What if the strawberry sauce is too thick?

If the strawberry sauce is too thick, simply add a little water and mix until the preferred consistency is achieved.

Can you freeze homemade strawberry sauce?

Strawberry sauce can be stored in a freezer-safe sealed container for up to 3 months in the freezer. To thaw, leave it on a countertop for a few hours or in the refrigerator overnight. The sauce can be reheated in a microwave or stovetop.

More delicious dessert recipes

  • Chocolate Mousse Cake – A moist chocolate cake layered with a ridiculously rich yet light and airy mousse and finally covered with a silky, smooth layer of creamy chocolate ganache. Make it up to two days ahead and present a stunning stress-free centerpiece for your next dinner party
Chocolate Mousse Cake
  • Mini Blueberry Pies – If you love those pops of sweet, plump blueberries and crisp, flaky pie crust soaked in melted vanilla ice cream, this recipe is for you… Not only is this an extremely elegant dessert but if you have some pastry already on hand, (store-bought is fine), you can have these pies on the table within 30 minutes ..
Mini Blueberry Pies

Shemai – Creamy Vermicelli in Sweet Rose Infused Cream – there is something irresistible about the cool, silky strands of roasted vermicelli suspended in rose-infused cream. This is a celebratory dish served in the Indian subcontinent, typically cooked by a loved one to mark an important occasion and new beginnings.

Shemai – Creamy Vermicelli in Sweet Rose Infused Cream

Finally, if you make this strawberry topping recipe for cheesecake

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer every comment!

Strawberry Topping for Cheesecake
Print Recipe
5 from 10 votes

Strawberry Topping for Cheesecake

An ABSOLUTELY WONDERFUL Strawberry Topping Recipe for cheesecake that is quick and easy to make. Much better than any store-bought or restaurant sauce! You'll love how this sauce drips down with every bite…
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: homemade strawberry sauce, strawberry sauce, strawberry topping, strawberry topping recipe for cheesecake
Servings: 12 people
Calories: 61kcal
Author: Lima

Ingredients

  • 1 pound strawberries fresh or frozen
  • 3/4 cup sugar adjust to desired sweetness
  • 1 Tablespoon lemon juice
  • 1 1/2 teaspoons cornstarch dissolved in 2 Tablespoons of water

Instructions

  • Put about 1/3 of the strawberries into a small bowl and set aside. Refrigerate until ready to use. Mix the cornstarch and cold water together.
    Strawberries
  • Transfer the remaining 2/3 of the strawberries, lemon juice, dissolved cornstarch and sugar to a small saucepan. Mix with a wooden spoon and simmer over medium-high heat for about 5-10 minutes or until the strawberries break down and the sauce begins to thicken.
    Simmer the strawberry sauce
  • For a smooth sauce, puree the hot sauce in a food processor or an immersion blender until smooth. Strain the berry mixture using a fine-mesh strainer over a bowl. Use the back of a soup ladle or spoon to push the thick berry mixture through the mesh strainer into the bowl. Discard any seeds that remain in the strainer. Allow the fresh strawberry sauce to cool to room temperature. Refrigerate until ready to serve.
    Sieve the strawberry sauce
  • For a chunkier version, add in whole or sliced strawberries to the sauce.
    Add the strawberries to the sauce

Video

Notes

Nutrition
This recipe yields approximately 12 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Nutrition - Strawberry Topping

Best Indian Curry Recipe – Insanely Easy + Delicious!

by 10 Comments

The Best Indian Curry Recipe (Murgh Kari) is for hectic days when you need a quick recipe for delicious food with the least amount of effort. Tasty, perfectly spiced pieces of succulent chicken in a boatload of fragrant velvety sauce. Also with 33.6g of protein and > 5g of carb it is protein heaven and will keep you satisfied for hours. Literally dump and simmer. Its that easy!

Best Indian Curry

This is the Best Indian Curry Recipe because it’s quick, easy, and has the best ginger-garlic-based sauce. In about a half-hour, you can make something better than takeout that is not only cheaper, but healthier and deliciously fragrant. It’s a one-pot recipe so clean-up is a cinch. It’s great as a leftover and is fantastic as both a satisfying keto/low carb meal over salad/veggies or a comfort food with easy homemade naan. A perfect recipe for those, exhausting days where every second in the kitchen hurts and you want something tasty fast.

This Indian Curry Recipe gives you that delicious signature curry taste without the effort and complexity of other popular dishes in Indian cuisine like chicken tikka masala, chicken korma, and butter chicken. It’s built for simplicity.

Best Indian Curry

Ingredients

The first time I made it, I was surprised at how fragrant the dish smelled! There are no unusual, cryptic ingredients like cashew paste, cumin seed, coriander seeds, fenugreek (kasoori methi), and poppy seeds. All the ingredients are pantry staples and easy to find in a supermarket.

Chicken Curry Ingredients 1
  • The chicken pieces in this recipe can be either skinless, boneless chicken thighs or chicken breast. The chicken is cooked in a sauce so it is unlikely that the breast will dry out. I prefer using chicken thighs because I love making extra for leftovers and thighs tend to retain a juicier texture.
  • In the summer, I love using sweet Campari tomatoes in this recipe – but any tomato including tomato puree will do. The tomato is added for body and flavor. Once in a pinch, I just used a tablespoon of ketchup and it tasted delicious. If the tomatoes are not sweet, add a dash of sugar or sweetener at the end to brighten the flavors.
  • Cilantro is a gorgeous garnish that also adds a wonderful herby flavor. Sliced red serrano peppers or thinly sliced ginger are other garnishes that upgrades this dish to restaurant level.
  • The blended fresh garlic, ginger, and onion is the main ingredient and secret to the luscious, velvety sauce. Using the powdered versions do not work as well because you need the fibers to thicken and create the body of the sauce. Use as little water as possible. If you are not up to blending, just use sliced garlic, ginger, and onion – this version is very tasty too!
Spices
  • The recipe uses a neutral vegetable oil however any other oil like coconut oil, avocado oil, and olive oil will work.
  • Powdered Indian spices used in this recipe include cumin, coriander, red chili powder, and garam masala powder. While this is a traditional combination of spices, you can also use curry powder instead of cumin and coriander. Spice lovers should add freshly ground black pepper or red chili powder for more heat. I like the dish to have a reddish-brown look but if you prefer a golden brown color, add about 1/4 spoon of turmeric.
  • A small cinnamon stick adds loads of flavor and a wonderful aroma to this chicken dish/. However, this ingredient is optional – the dish still works without it.
Best Indian Curry

How to make this Indian Curry Recipe

The chicken recipe or Murgh Kari is inspired by an old family recipe where chicken is cooked only with whole spices like bay leaf, cloves, cinnamon, and cardamom. I loved it, but I really wanted more sauce. This one produces a delicious OMG-I-CANT-STOP-EATING-THIS sauce.

Just two steps:

Put the ingredients into the pot: Blend the onion, garlic, and ginger in upto a cup of water – use as little as possible. This is the secret to the delicious velvety sauce. Pour into a medium-sized pot. Add all the remaining ingredients to the pot – whit the exception of the cilantro which is used later as a garnish.

Mix Ingredients

Simmer: Cover and simmer on medium heat for about 5 minutes. Turn the heat to low. Stir occasionally as needed. Chicken is done when it is cooked through and the oil separates from the spices, rising to the top of the gravy- about 20-25 minutes. Taste and adjust for seasoning as needed. If your tomatoes are not very sweet add a dash of sugar or sweetener to brighten the flavors. Turn off heat and garnish with coriander.

Chicken Curry is done when the oil separates

Tips on making the Best Indian Curry

  • Use as little water as possible when blending the onions, ginger, and garlic. The chicken will naturally release water so there should be plenty of liquid for the sauce
  • Add red chili flakes if you want more heat.
  • A dash of sugar or sweetener at the end helps brighten the flavors.
  • Cook the dish for the full 25 minutes – it helps the flavors develop – don’t stop when the chicken is cooked.
Best Indian Curry

How long does Indian Curry last in the fridge?

This Indian Curry Recipe lasts for about 3 days in the fridge, when cooled to room temperature and stored in an airtight container. The curry is better after 1-2 days because the flavors deepen and develop more flavor.

Microwave – most convenient: Put the Indian Curry in a microwave-safe container and heat for about 2 minutes. For larger amounts, stir the curry and reheat for 1-2 minutes again as needed.

Stovetop – great for larger batches: To reheat the curry, place the cold curry in a saucepan with about 1 teaspoon of water. Heat the curry on medium-low heat and cover so that the steam heats the meat through, stirring occasionally as needed.

Best Indian Curry

Nutrition

Each serving of this Indian Curry Recipe has about 252 calories, 33.6g of protein, 10.4g of fat, and 4.6g of carbohydrates.

This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only. Please use it as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Best Indian Curry

Variations

  • Indian Chicken Curry with Potatoes – Microwave about one pound of potatoes (cut into half or smaller pieces if needed) and simmer with the chicken. Add salt or a bouillon cube and an extra cup of hot water as needed.
  • Indian Chicken Curry with Cauliflower – For a low carb variation – add about 3 cups of cauliflower (cut into florets) and simmer with the chicken. Add salt as needed. One of the most delicious meals ever!
  • Chicken Saag – add about 5 cups of fresh spinach leaves to the chicken curry in the last 2-3 minutes. Stir until wilted. Add salt as needed. A great recipe if you want to add more greens to your diet.
  • Creamy Indian Curry – Add half a cup of coconut milk or 1/4 cup of cream or 4 ounces of cream cheese and simmer with the chicken.
Best Indian Curry

Serving Suggestions

This Indian Curry Recipe produces loads of fragrant flavorful sauce so it is fantastic as a comfort food with rice, naan, and mashed potatoes. I often eat this Indian Curry Recipe with Roti and Mango Lassi. My favorite Indian dessert to finish off this meal is Shemai – Creamy Vermicelli in Sweet Rose Infused Cream.

For a keto-compliant meal, serve the Indian Curry with a light cucumber or green salad on the side. Other tasty sides include curried cauliflower, sauteed spinach in garlic and olive oil and roasted low carb vegetables like zucchini and red peppers.

This Indian Curry Recipe also goes very well with garlic naan bread, tandoori roti, crusty Two Hour Artisan Bread sandwiches and as a pizza topping with Homemade Thin Crust Pizza Dough. It also goes really well with a variety of rice like white rice, brown rice, basmati rice and jeera rice.

A popular breakfast in the Indian subcontinent is to eat leftover chicken curry with a side of eggs and roti. It is a pretty iconic dish so if you have some leftovers, you should really try it!!

Best Indian Curry

Indian Curry FAQs

What is the secret to a good curry?

The secret to a good Indian curry is having the right blend of spices combined with the correct proportion and use of onion, ginger, and garlic. The method used to cook the onion, ginger, and garlic not only dictates the texture and body of the sauce but also acts as the flavor base of the curry.

How do you make Indian curry taste better?

A variety of ingredients can be used to give a curry a richer, fuller flavor. These include:
* the use of fragrant ghee instead of vegetable oil
* frying whole spices in oil first to amplify the flavors
* use of sugar to brighten flavors right at the end
* caramelizing onions for a richer flavor base
* adding more flavors e.g., yogurt for tanginess, heavy cream for creaminess, dried fruits and nuts for texture, taste and visual interest, the addition of lime or lemon juice to increase acidity

Best Indian Curry

More Indian Recipes

Easy Chicken Tikka – A made from scratch Chicken Tikka recipe with spicy yogurt-infused chargrilled chicken. Marinating the night before takes this super simple recipe from delicious to OMG AMAZING! Packed with 35g of protein and less than 4g of carbs, it’s a keto lover’s dream.

Chicken Tikka

Butter Chicken Recipe – Seriously tasty, this super easy Indian curry chicken recipe consists of deeply marinated chicken in an incredibly creamy tomato-based curry sauce. This is Butter Chicken at its best and its I-Can’t-Stop-Tasting-It Good!

Indian Curry Chicken

Chicken Biryani – If you love Biryani but don’t know how to recreate this iconic dish, you are at the right place! Here is a crazy delicious Chicken Biryani Recipe with all the authentic flavors you want and that you can make in your own kitchen!

Chicken Biryani

Finally if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer every comment!

Best Indian Curry
Print Recipe
5 from 5 votes

Best Indian Curry Recipe – Insanely Easy + Delicious!

The Best Indian Curry Recipe (Murgh Kari) is for hectic days when you needs an emergency recipe for delicious food with the least amount of effort. Tasty, perfectly spiced pieces of succulent chicken in a boatload of fragrant velvety sauce. Literally dump and simmer. It's that easy!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main
Cuisine: Indian
Keyword: chicken curry, chicken curry recipe, indian chicken curry, indian curry recipe
Servings: 8 people
Calories: 252kcal
Author: Lima

Ingredients

  • 2 pounds chicken thighs boneless, skinless
  • 1 Tablespoon vegetable oil
  • 1 onion large, sliced
  • 4 small tomatoes cut in half
  • 2 garlic cloves
  • 1/2 inch ginger
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 1/2 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1/2 inch cinnamon stick optional
  • 1 1/2 teaspoon salt
  • 1/4 teaspoon sugar or sweetened optional, if needed
  • 1/4 cup cilantro leaves optional, for garnish

Instructions

  • Blend the onion, garlic and ginger in a cup of water. Pour into a medium sized pot. Add all the remaining ingredients to the pot – whit the exception of the cilantro which is used later as an optional garnish.
    Mix Ingredients
  • Heat the pot with the ingredients on medium heat – about 5 minutes. When it begins to boil, put on a lid and turn the heat to medium low. Stir occasionally. Chicken is done when it is cooked through and the oil separates from the spices, rising to the top of the gravy. Taste and adjust for seasoning as needed. Turn off heat and garnish prior to serving.
    Chicken Curry is done when the oil separates

Video

Notes

Nutrition:
This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Easy Indian Curry Nutrition

Hibachi Fried Rice Recipe – Benihana Copycat

by 28 Comments

If you’d like to recreate some of that Benihana magic at home – look no further. This is the perfect Hibachi Fried Rice Recipe – Benihana Copycat!

Benihana Fried Rice

What is Benihana’s Hibachi Fried Rice?

Benihana’s Hibachi Fried Rice is an iconic dish served by the Benihana restaurant franchise which is famous for serving meals on “teppanyaki” or flat grill top tables. As part of the experience, a specially trained Benihana chef demonstrates breathtaking tricks and flourishes while cooking hibachi (hot grill) style dishes in front of guests.

There is something about Benihana’s fried rice that makes it extra special and different from regular fried rice. Like most fried rice recipes, the Benihana style fried rice uses cold, day old rice, a mixture of eggs, meats and vegetables, soy sauce and is cooked on high heat. Yet something about it is different..

So what is the secret to Benihana Fried Rice?

The secret to that depth of flavor in Benihana Fried rice is the special roasted garlic butter. Unlike Chinese fried rice, where minced garlic is sautéed in butter or oil, the benihana garlic butter is made up of mashed up oven roasted garlic, sweet whipped butter, freshly ground black pepper, soy sauce and an optional squeeze of lemon juice.

When I first tasted this special garlic butter – I could not believe it – it was one of those “OMG THATS SO TASTY!!” experiences.

Many copycat recipes call for minced garlic mixed with butter – don’t be fooled – the oven roasted garlic, soy sauce and other ingredients mixed in with the whipped butter is what makes the difference. Shockingly, the special garlic butter is not hard at all to make – full details are provided below.

Benihana Garlic Butter

But can you really make Benihana Fried Rice at home?

With a few tips, home cooks can definitely make this Hibachi Fried Rice Recipe – Benihana Copycat at home. Instead of a flat top grill, fire up a wok or a cast iron skillet on the highest temperature possible. All the ingredients are easily available at your local grocery store. The garlic butter is easy to make and requires only a few minutes of prep work – the oven does the rest. It’s so tasty you will want to make an extra batch to keep in the fridge, especially during grilling season. It’s fantastic on everything from pan roasted chicken, seafood, steak to stir-fried vegetables!

What do you need to make Benihana Chicken Fried Rice?

Benihana Fried Rice Ingredients

Fried Rice

This Benihana Hibachi Fried Rice recipe requires only a few ingredients, all of which should be very easy to find at local supermarkets in North America. While the fried rice itself is cooked very quickly, the signature benihana garlic butter is the only thing that needs to be pre-made to complete this perfect copycat recipe.

  • Use a neutral vegetable oil, like corn, canola or vegetable oil. Safflower oil is preferable and is typically used in hibachi restaurants because it has a very high smoking point. Olive oil, while healthier does not work as well with this recipe as it has a lower smoking point and competes with the other flavors.
  • Assorted diced/sliced vegetables adds a delicious taste and textural counterpoint to the salty, chewy taste of the rice. Frozen diced carrots, green peas and baby corn add texture and color and are also a fuss free alternative. Sliced canned water chestnuts, peanuts or bean sprouts, while not conventionally used in Benihana fried rice adds a delicious gourmet twist.
  • The scrambled eggs add additional flavor and texture.
  • Chicken breast is typically used in hibachi restaurants and cut into small pieces and stir fried. You can also use chicken thighs, shrimp, thin pieces of beef or fried tofu (firm) instead of chicken breast.
  • For optimal results, use cold day old or leftover rice made with short or medium grain rice. Many Japanese restaurants use short grain rice or Calrose rice. Longer grain varieties like basmati and parboiled rice tends to be dryer and break during the frying process. Short or medium grain rice tends to have that plump, chewy texture that is the hallmark of outstanding fried rice. Having said that almost any type white rice works – I typically use jasmine rice and sometimes also use brown rice when I want a nuttier, chewy texture. By the way this is a great recipe to make with cauliflower rice. Instructions on how to cook rice specifically for fried rice is provided below.

Sauce & Garnish

Hibachi Fried Rice Sauce Ingredients
  • Soy sauce is a key ingredient in this dish and provides the main source of flavor and color besides the garlic butter. Soy sauce is unique in that it contains all five tastes – umami, sweetness, saltiness, bitterness and sourness and a unique combination of aromas.
  • In this particular recipe, freshly ground pepper plays a central role in adding heat. Omit or reduce the amount of pepper based on your own preference.
  • I like to use a little sesame oil to enhance the sesame flavor.
  • Garlic butter is the secret to the signature benihana taste. Details on how to make it are provided below.
  • Sesame seeds are added to this dish to give a hint of nuttiness and color. I like to sprinkle it on as a garnish.
  • Green onion or scallions are sliced and typically used as a garnish.

Ingredients for Benihana’s Garlic butter

Benihana Garlic Butter

Below are the ingredients needed to make the garlic butter, an essential ingredient in this Benihana Copycat Hibachi Fried Rice Recipe:

  • Oven roasted garlic
  • Sweet whipped butter, at room temperature.
  • Freshly ground black pepper
  • Soy Sauce
  • Lemon Juice

How to make Benihana’s Garlic Butter

Step One: Preheat oven to 350°F

Step Two: Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.

Fresh Garlic

Step Three: Bake the garlic for about 30 minutes or until they are soft inside.

Garlic for Roasting

Step Four: Press out the soft, roasted garlic cloves into a medium bowl and mash with a fork or spoon. Wait for the mashed garlic to cool.

Mashed Garlic

Step Five: Add about two tablespoons of room temperature whipped butter to the cooled mashed garlic. Beat with a spoon until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.

Roasted Garlic and Whipped Butter

Step Six: Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container. Refrigerate until ready to use. Do taste a little and let me know what you think!

Benihana Garlic Butter

How to make this Benihana Hibachi Fried Rice Recipe

Once all the ingredients are on hand, the cooking process itself takes only about 5-10 minutes. However starting from scratch is also fuss free and adds only about 10 minutes of prep time.

Prep the Ingredients

Prep the ingredients
  • Fluff the cold rice – break up any clumps so that all the grains are separated.
  • Whisk the eggs and set aside.
  • Prep the chicken, veggies and other ingredients  Put on a plate close to the cooking area.

Stir fry the rice

Step One: Heat a large skillet (preferably a large cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important because it helps mimic the high heat cooking temperature typical of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat or low heat.

Step Two: Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add onions and sauté continuously until the onions are transparent – about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, frozen peas and carrots the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning and add salt (not more soy sauce) if needed.

Step Three: Add the scallions and sesame seeds as a garnish. Enjoy!

Tips for cooking the best Hibachi Fried Rice

  • ALWAYS BREAK UP THE RICE, before adding to the wok. This ensures that the rice separates into individual grains without getting broken and that every grain gets a chance to get evenly toasted and coated with an equal amount of that glorious garlic butter.
  • Have all the ingredients ready and close at hand before cooking. The cooking process itself just takes about 5-10 minutes and requires constant mixing so there is no time to look or prepare an ingredient.
  • Cook on a blazing hot wok. The wok needs to be smoking hot before adding the first drop of oil. Think about it as searing not frying and definitely not steaming.
  • For large amounts, cook in batches. According to J. Kenji Lopez Alt, the best way to cool a large amount of fried rice is in batches. As each batch is done, transfer to a bowl so that you can maintain toasting quality and flavor. Once done, add it all together in the wok and mix thoroughly.
  • If you need more seasoning add salt not soy sauce. Soy sauce adds moisture which leads to clumpy rice and can overwhelm the other subtle flavors.
  • Half scramble your eggs before cooking fried rice to maximize flavor and ovoid overcooking them. If you want the perfect harmony of perfectly flavored eggs, you need to half scramble your eggs and add the remaining ingredients while the eggs are still a little wet. While taste of course is very subjective, I feel that if you add scrambled eggs to the cooked fried rice after the cooking process , the eggs don’t absorb any flavor.
  • For that authentic taste make the garlic butter! While there is nothing wrong with sautéing some minced garlic with butter you wont get that special Benihana Fried Rice taste. This garlic butter recipe is hands down one of the tastiest combinations of flavors that I have had in a long time! That being said, if you want to make some really fantastic fried rice and need to skip the garlic butter step please try my Ultimate Restaurant Style Chicken Fried Rice recipe. Through a combination of a quick chicken marinade and s fingerlicking sauce combination you will have all the tips you need to know about making the most EPIC fried rice!
Japanese Fried Rice

Best way to cook rice for Hibachi Fried Rice Recipe – Benihana Copycat

For optimal result, cook rice for fried rice using the following steps:

Step One: Rinse the rice. The extra starch in raw rice, causes rice to clump. A good rule of thumb is to rinse raw rice under cold water about three times while agitating vigorously or until the rinse water is clear.

Step Two: Cook the rice. For most types of rice the ratio of rice to water is about 1 cup rice to 2 cups of water (check the rice package). First bring the water to boil. Then stir in the rice. For added flavor, add a little salt.. Once you add the rice, the water will stop boiling. Cover the pot once the the water heats up to a gentle simmer and reduce the heat to low. At this point do not open the cover to check since the steam is actually cooking the rice. Set a timer to 15 minutes for white rice or 30 minutes for brown rice. Quickly check if the rice is tender – there should be no hard grain in the middle. If it needs a few more minutes, put the lid back on again. Allow the rice to rest for 10 minutes with the lid on.

Step Three: Fluff the rice with a fork, then spread out to cool in a baking sheet, preferably under a fan.

Step Four: Once the rice has cooled to room temperature, scoop it into an airtight container and store in the fridge until ready to use. While using at least day old rice is optimal for fried rice, at this point, you can also use the cooled rice to make very good fried rice.

Benihana Fied Rice

Serving suggestions

This delicious Japanese inspired dish is typically served with hibachi grill dishes like steak, shrimp, lobster, chicken and vegetables. Many also order Benihana’s famous Yum Yum Sauce, the Benihana Ginger Sauce and lots of Garlic Butter on the side.

Personally I love eating this Hibachi Fried Rice Recipe – Benihana Copycat on its own .. However the dish also works really well as a side to other Indo-Chinese inspired dishes like Chicken Manchurian and almost anything Chinese or Thai. Hibachi fried rice goes extremely well with Stir Fried Beef with Red Onions and Peppers and Branzino in Tomato-Olive Sauce.

I love drizzling a little Nuoc Cham – Vietnam’s famous dipping sauce over my fried rice. I love having Shemai – Creamy Vermicelli in Sweet Rose Infused Cream or Mini Blueberry Pies asdessert after eating this dish.

Roasted Garlic

FAQs

What is hibachi food?

Hibachi in Japanese, literally means “fire bowl” which refers to a traditional cooking device where a heatproof container is used to hold hot, burning coal. In the U.S., hibachi is typically used to refer to a cooking style where meat, vegetables and seafood are cooked on a very hot metal plate. Hibachi grills can be built into furniture and thus, many Hibachi restaurants have grills which are the size of a table surrounded by seating for guests. In addition to the delicious food, the main attraction of hibachi dining is the entertainment. While cooking, a specially trained hibachi chef demonstrates amazing skills like tossing food into plates and exciting knife skills.

What is teppanyaki?

Teppanyaki is a style of cooking where food is grilled over a very hot metal plate which is heated by a propane flame. In Japanese, Teppan means “iron plate” and yaki means “grilled”. While the origin of the teppanyaki grill is unclear, many believe that the grill was introduced by a Japanese chef in the U.S.

What is the difference between hibachi and teppanyaki?

In the U.S, hibachi and teppanyaki is often used interchangeably. Hibachi is a style of cooking where food is grilled over a small portable grill, filled with hot charcoal or wood. Teppanyaki refers to a type of table top grill which was introduced by Japanese chefs in the U.S., where food is prepared in front of guests. The traditional hibachi grills used charcoal or wood as a cooking source which teppanyaki uses propane flame as a heat source. Benihana, is a famous restaurant chain in the US where guests are entertained by skilled chefs demonstrating knife skills and other feats while cooking delicious hibachi style food on a teppanyaki grill.

How do you make whipped butter?

To make whipped butter, beat 1 cup of plain, unsalted, room temperature butter with 3 tablespoons of milk.

How do you store garlic butter

Store garlic butter in an airtight container in the fridge. It should last about 2 weeks in the fridge.TO freeze garlic butter, put it in a freezer bag or airtight container and label with the date. Frozen butter can last in the freezer for about 3 months.

How do you fix grainy garlic butter?

Sometimes when garlic butter is stored in the fridge it can look a little grainy. This can be easily fixed by whipping the garlic butter again. If the garlic butter is still not smooth, add a little room temperature butter (about 1-2 teaspoons per 4 ounces of garlic butter) and whip again.

What is the best rice for hibachi fried rice?

Hibachi fried rice is typically made with Calrose rice, which is a medium grain rice. Once cooked, the rice tends to become a little soft and sticky which makes it very easy to absorb flavors. In comparison Chinese Fried Rice is typically made with long grain or medium grain rice like jasmine and basmati which cooks up fluffy but not sticky. The grains remain firm and distinct and the sauce coats the rice instead of being absorbed into it.

Can you use freshly cooked rice for fried rice?

To use freshly cooked rice for fried rice, spread the rice on a baking sheet while its still hot. Once cool and the surface moisture evaporates, you can begin the cooking the fried rice. For optimal results use day old rice which has been cooled, then stored in an airtight container in the fridge for at least one day.

Roasted Garlic

More Asian Recipes you’ll love

BEST INDO-CHINESE FRIED RICE

Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that’s a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick, but aren’t willing to compromise on taste.

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EASY BEEF STIR FRY WITH RED ONION AND PEPPERS

Tender marinated beef stir fry in a finger licking garlic-ginger pepper sauce. This one-pan restaurant style stir fry is one of the fastest and easiest recipes that you’ll make all year! Incredibly versatile, you can mix up the beef and the veggies for whatever you have at hand. The sky is the limit on variations!

Tender marinated beef stir fry in a finger licking garlic-ginger sauce. This beef stir fry is one of the fastest and easiest recipes you'll make all year!

CHICKEN AND SHRIMP FRIED WONTONS

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!

Deep fried to crispy golden perfection, nothing beats these addictive Chicken and Shrimp Fried Wontons. You've never had a fried wonton until you've tried a homemade one! I bet you can't just eat one!

Finally, if you make this recipe…

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Benihana Fried Rice
Print Recipe
5 from 14 votes

Hibachi Fried Rice Recipe – Benihana Copycat

If you'd like to recreate some of that Benihana magic at home – look no further. This is the perfect copycat Benihana Hibachi Fried Rice Recipe!
Prep Time5 mins
Cook Time10 mins
Garlic Butter45 mins
Total Time1 hr
Course: Main, Side
Cuisine: Japanese
Keyword: chicken fried rice, Hibachi Benihana Fried Rice, Hibachi Fried Rice Recipe, Japanese Chicken Fried Rice
Servings: 6 people
Calories: 228kcal
Author: Lima

Ingredients

Benihana's Garlic Butter

  • 5 heads garlic sliced in half
  • 8 oz whipped butter
  • 4 tbsp soy sauce all purpose
  • 1/4 tsp black pepper freshly ground
  • 1/4 tsp lemon juice optional

Hibachi Fried Rice

  • 1 tbsp vegetable oil preferably safflower oil
  • 2 eggs beaten
  • 1 cup chicken breast thinly sliced into small pieces
  • 2 cups peas and carrots
  • 5 cups cooked rice preferably one day old, cold, no clumps
  • 1 tsp salt to taste
  • 1 tsp pepper to taste
  • 1 tbsp soy sauce
  • 1 tsp sesame seeds for garnish
  • 2 scallion sliced, for garnish
  • 1 tsp sesame oil

Instructions

Benihana's Garlic Butter

  • Preheat oven to 350°F.
  • Cut about a third off the top of 5 heads of garlic. Place on a baking sheet lined with tin foil.
    Fresh Garlic
  • Bake the garlic for about 30 minutes or until they are soft inside.
    Garlic for Roasting
  • Press the garlic cloves into a medium bowl and mash. Wait for the mashed garlic to cool.
    Mashed Garlic
  • Add about two tablespoons of butter to the cooled mashed garlic. Beat until fully combined. Add the remaining butter in half cup portions and continue mixing until all the butter has been added.
    Roasted Garlic and Whipped Butter
  • Add the freshly ground black pepper, soy sauce and lemon juice and mix well. Store in an airtight container – I usually just store it in the whipped butter container. Refrigerate until ready to use.
    Benihana Garlic Butter

Hibachi Fried Rice

  • Heat a large skillet (preferably a cast iron pan) or wok for at least 5 minutes until it is smoking hot. Using a wok or cast iron skillet is really important to mimic the high heat cooking temperature of a Japanese steakhouse or hibachi restaurant. This recipe does not work on medium heat.
    Hot wok
  • Add the oil and scramble the eggs. Push the eggs to one side. While the eggs are still runny, add the chicken and saute until golden brown (about 80% cooked). Add the carrots and onion and sauté continuously until the onions are transparent – about 2-3 minutes. Add half the cold rice and mix well. Then repeat with the remaining rice.. Be sure to break down any clumps. Add lots of garlic butter, the soy sauce and a little sesame oil. Sauté while mixing thoroughly. Taste for seasoning. Add the scallions and sesame seeds as a garnish. Enjoy!
    Benihana Fied Rice

Video

Notes

Nutrition

  • This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Hibachi Fried Rice Nutrition

Chicken Dip Recipe

by 20 Comments

Perfect for Game Day, this bubbling hot, cheesy, creamy Chicken Dip Recipe is ridiculously addictive. Serve with chips and veggies and icy cold beer for an unforgettable appetizer at your next party!

Chicken Dip

What is Chicken Dip?

This chicken dip is an obscenely addictive dip which tastes very much like Buffalo Chicken Wings. Made with shredded chicken, cheese and hot cayenne pepper sauce, the mixture is baked until bubbling hot. Buffalo Chicken Dip is typically served with chips, crackers, celery and carrots. This is the best buffalo chicken dip recipe ever!

Bubbling Chicken Dip

What is Chicken Dip made of?

A game day favorite, this Chicken Dip Recipe is made with a few simple ingredients: shredded chicken, cream cheese and cayenne pepper sauce. Other ingredients include a variety of cheese and sliced green onion for garnish. All ingredients should be easily available at your local grocery store.

Chicken Dip Ingredients
  • To keep it simple, I just use store bought rotisserie chicken for the shredded chicken. To poach your own chicken, simply drop one or more chicken breasts into a pan and cover with water. Add some salt, sliced garlic and ginger into the pot and bring it to a boil. Cook until the chicken is cooked through. Shred the chicken with a fork and you are ready to go! The boiled water can be used as chicken stock for cooking other foods. This recipe works with shredded canned chicken as well.
  • Use a regular cream cheese for this recipe as it helps take off the edge from the hot pepper sauce. Prior to mixing, soften the cream cheese to room temperature – I usually take out the cream cheese from the fridge and let it sit on my counter for about a half hour.. The softer texture helps the cream cheese to easily mix with the rest of the ingredients. I like using Philadelphia Cream Cheese as it works very well in this recipe. For a healthier version you could use low-fat cream cheese and low-fat cheese.
  • I love using Frank’s Original Hot Pepper Sauce because I also use it to make Buffalo Wings. However, if you don’t happen to have any on hand – any cayenne pepper sauce will do, just taste as you add, since some sauces can be spicier than others. More hot sauce will increase the heat, but be careful as too much can make the dip too spicy.
  • I use a combination of feta, cheddar and blue cheese crumbles to add more dimension to the creamy, cheesy texture, Feel free to substitute you favorite cheeses – gouda for example would also work very well in this recipe. If you do not like blue cheese, feel free to omit.
  • I use sliced green onion or scallion as a garnish. It adds a little bit of a peppery, mild onion taste.

How to make Buffalo Chicken Dip from scratch

This is literally a mix and dump recipe – here are steps:

Step One: Preheat oven to 350°F

Step Two: Mix the shredded chicken, cream cheese, cayenne pepper sauce, blue cheese, cheddar cheese and feta cheese in a small baking dish. If you want to get brown, bubbly cheese on top, use a broiler safe dish and keep a little cheese to the side. Spread the mixture evenly with a knife or spatula, then sprinkle the cheese on top.

Mixing the Chicken Dip
Mixed Chicken Dip
Chicken Dip Ready to Bake

Step Three: Bake for 20 minutes. Mixture is done when hot and bubbly. Time in the oven will depend on the baking dish – a deep pan takes longer , a shallow pan takes less time. Remember all the ingredients are already pre-cooked – you are simply re-heating. If you like, place the dish right under the broiler and broil the top until brown and bubbly.

Baked Chicken Dip

Step Four: Sprinkle with green onions for garnish.

The total time needed to make this recipe is only 30 minutes!

Chicken Dip with Celery

Can you cook Buffalo Chicken Dip in a crockpot?

To cook crockpot buffalo chicken dip, simply add the mixed ingredients into the slow cooker. Spread the mixture evenly with a knife or spatula. Sprinkle the top with some cheese and turn the crockpot on low for about 30 minutes or until the dip looks like it is done.

Hot Chicken Dip

Is Buffalo Chicken Dip keto friendly?

The ingredients in the buffalo chicken dip are keto friendly as long as you don’t eat with chips and crackers. Just dunk the cheesy dip with with keto friendly sides like celery, cucumber and bell peppers. This is easily one of the top appetizer recipes for keto!

Chicken Dip

Serving suggestions

Buffalo chicken dip is served with a variety of chips like corn chips, tortilla chips, crackers and baguette slices. Scoop shaped crackers work really well because they are built to load up with this delicious dip. Sliced veggies like bell peppers and carrot sticks offer guest a low carb option. I like serving celery sticks and ranch dip dressing on the side because they are traditionally also served with Buffalo Wings. This recipe would also go very well with Bacon Wrapped Jalapeno Popper Appetizers.

Easily available ingredients and quick preparation make this yummy dip a perfect appetizer to make for your next party. This creamy buffalo chicken dip recipe works really with Big Game and Super Bowl Parties.

Since this dish is very spicy, it begs for a cold sweet dessert after eating. I love having Shemai – Creamy Vermicelli in Sweet Rose Infused Cream as a dessert after eating this dish.

Serving Chicken Dip with Celery

Leftover Buffalo Chicken Dip

Combined with a little mayonnaise and crisp iceberg or romaine lettuce, this Chicken Dip makes an absolutely epic sandwich! I love slathering it on crusty French roll with lots of crispy greens, carrots and cucumber. One word – YUM!

Reheating

To reheat – just heat up in the microwave.

Tasty Chicken Dip

Storage

Freshly made Buffalo Chicken Dip should last about 3-5 days in the fridge depending on the freshness of the ingredients. Store in an air tight container in the fridge. Since the dip contains both meat and dairy don’t keep it out for more than 2 hours.

If you want to keep the dip longer it is better to freeze it in an airtight container. When you want to reheat, just remove it from the freezer and thaw in the fridge overnight. Heat portions that you want to eat in the microwave or in the oven in an oven safe dish.

Brown and Bubbly Chicken Dip

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Try these other delicious appetizers

EASY JALAPENO POPPER APPETIZERS – These ultra delicious Jalapeno Popper Appetizers disappear within moments of being served! Creamy, cheesy, wrapped with crispy chewy bacon, its A TRIPLE FLAVOR BOMB! Just make ahead and bake. Let the party begin!

Jalapeno Popper

STEAK – MEDIUM RARE RIBEYE – Cook steak like a boss – crispy and salty on the outside, buttery soft on the inside. The type of steak that makes you put your elbows on the table, take a deep breath, close your eyes and smile.

Steak - Medium Rare Ribeye

STEAMED MUSSELS IN GARLIC SAUCE – Garlicky steamed mussels with crusty garlic bread .. a super-easy, impressive dinner solution for the impromptu fancy dinner party host or exhausted gourmet who needs to put together a delicious, sophisticated meal in under 30 minutes.

Steamed Mussels in Garlic Sauce

 Print Recipe

Buffalo Chicken Dip
Print Recipe
5 from 10 votes

Buffalo Chicken Dip

Perfect for Game Day, this bubbling hot, cheesy, creamy Buffalo Chicken Dip is ridiculously addictive and seriously can't-stop-eating-this hot. Serve with chips and veggies and icy cold beer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: buffalo chicken dip, chicken wing dip, franks red hot buffalo chicken dip, franks red hot chicken dip
Servings: 8 people
Calories: 190kcal

Ingredients

  • 2 cups shredded chicken
  • 8 ounces cream cheese softened, at room temperature
  • 1/3 cup cayenne pepper sauce like Franks's Original Hot Pepper Sauce
  • 1/4 cup feta cheese crumbled
  • 1/4 cup cheddar cheese freshly shredded
  • 1/4 cup blue cheese crumbled, optional
  • 1 green onion sliced, for garnish

Instructions

  • Preheat oven to 350°F
  • Mix the shredded chicken, cream cheese, cayenne pepper sauce, blue cheese, cheddar cheese and feta cheese in a small baking dish.
  • Bake for 20-30 minutes. A deep pan takes longer , a shallow pan takes less time. Mixture is done when hot and bubbly.
  • Sprinkle with green onions for garnish.

Video

Notes

Nutrition

  • This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Chicken Dip Nutrition

Easy Bacon Wrapped Jalapeno Popper Appetizers

by 20 Comments

These ultra delicious Jalapeno Popper Appetizers disappear within moments of being served! Creamy, cheesy, wrapped with crispy chewy bacon, its A TRIPLE FLAVOR BOMB! Just make ahead and bake. Its the best part of the party!

Jalapeno Popper Appetizers are fresh jalapeños which have been stuffed with cheese, wrapped in bacon, then baked to creamy, cheesy, crisp perfection. Commonly served in pubs and bars, this decadent treat is one of the top appetizers served during barbeques, game days and the Super Bowl.

Jalapeno Popper

Why make these Jalapeño Poppers?

With summer approaching, everyone needs an easy appetizer for game days, impromptu parties, lazy days on the beach – a reliable crowd pleaser that works every time! There are lots of delicious appetizers out there – but I have to tell you – Jalapeño Poppers make me want to sing a happy song – I love eating them and my family just can’t get enough!

Here is why you will love making these:

  • QUICK AND EASY – Literally mix, fill and bake!  This Jalapeño Popper recipe is one of the easiest appetizers to make. Prep takes about 10 minutes – the oven does the rest!
  • MAKE AHEAD – BAKE WHEN READY -one of the key reasons why this is one of the top appetizer recipes for busy home cooks. Stuff and wrap the jalapeños and store in the refrigerator, When you are ready, simply pop them into the oven and serve freshly baked brown and bubbly jalapeño poppers!
  • EASY TO FIND INGREDIENTS – no hunting around in supermarkets to find exotic ingredients – you just need four ingredients and all four are easily available at your local grocery store.
  • TRIPLE FLAVOR BOMB – (1) Creamy Cheese? Check! (2) Crisp and Bacon-y? Check! (3) Cheesy and Bubbly? Check!
  • ULTIMATE GAME DAY APPETIZER – These Jalapeno Popper Appetizers are tried and tested – everyone loves them. They are a perfect finger food and pair perfectly with icy cold beer.
  • BAKED NOT FRIED – While restaurant Jalapeño Poppers are typically breaded and cooked in a deep fryer, these jalapeño poppers are baked. I prefer the baked version because the cheese gets bubbly and brown.
Jalapeno Popper

Tips for making the best Jalapeño Poppers

  • USE A SPOON to remove the seeds and membranes from the jalapeños.
  • Fresh jalapeños can be difficult to work with especially if you happen to buy particularly hot jalapenos. It helps to WEAR DISPOSABLE GLOVES but if you don’t have any, the second best thing is to cover your hands with plastic bags or cooking oil to protect your skin.
  • DON’T OVERSTUFF THE JALAPENOS WITH CHEESE – the cheese does bubble up and will overflow.
  • BAKE THE JALAPENO POPPERS ON A WIRE RACK placed on top of an aluminum foil lined baking sheet so that the bacon and jalapeños crisp up beautifully and are not sitting in bacon grease. The foil liner makes clean up a breeze. If you do not have a wire rack simply place the jalapeños poppers on a paper towel to soak up any excess oil.
  • TOOTHPICK ARE HELPFUL TO SECURE THE BACON – especially if the bacon keeps falling off.
  • FRESHLY GRATED CHEESE MELTS BETTER -some pre-packaged cheeses contain chemicals which prevent the cheese from melting well.
Jalapeno Popper

Ingredients

Jalapeno Popper Appetizers are made of four simple ingredients: fresh jalapenos, sharp cheddar, cream cheese and bacon. Each popper is wrapped with thick cut bacon which is crisped to perfection.

Jalapeno Popper Ingredients
  • In this recipe, the cheese mixture is made up of cream cheese and freshly shredded sharp cheddar cheese. The cream cheese is a perfect neutral base because it melts into a thick, creamy sauce during the baking process. The shredded cheddar adds a sharp pungent flavor. You can easily add other cheeses or meats . For example, pepper jack cheese, crab meat and minced shrimp work really well. Feel free to be creative!
  • Fresh jalapeño peppers are critical to this recipe. Look for  Jalapeño peppers which are shiny, fresh and firm, preferably about 3 inches long, with no blemishes. To prepare keep the stem on and slice in half lengthwise. I like keeping the stem because it not only looks nice but helps ensures that the creamy filling does not overflow into the baking pan.
  • I like using thick cut bacon because it gives a meatier chew. However, this is just a matter of preference – thin-cut bacon also works very well with this recipe. The length of the bacon strip will depend on the size of the jalapeño – I usually slice a strip in half. If you prefer not to eat pork, simply omit the bacon or use turkey bacon – just adjust the cooking time as it can vary from brand to brand.
Wrapped Jalapeno Poppers

How to safely slice and gut a Jalapeño

Most of the jalapeños that I buy from my local grocery store are pretty mild but every now and then I get a super hot, spicy jalapeño batch which makes my eyes water and skin burn right after the first slice. Since its a little tricky to tell which jalapeños are hotter than others, its a good idea to follow the following steps just to be safe.

Removing seeds and membranes from jalapenos

Step One: Protect your hands – The best way to protect your hangs is to wear disposable gloves. If you don’t have any handy you can cover your hands by slipping on a plastic bag over each hand or alternatively coat your hands with vegetable oil.

Wear disposable gloves while handling jalapenos

Step Two: Slice the jalapeno lengthwise in half. Keep the stalk on – do not slice off the tip of the stalk at the end because you need the halved c to form a ‘bowl’ so the cheese does not overflow.

Slice the jalapeno lengthwise in half

Step Three: Scoop out the seeds and membrane – A teaspoon works best and it will help you scrape away the membrane at one go. Do not use your finger or nails. Trust me. Just use the spoon.

Use a spoon to remove the seeds and membranes of the jalapeno

Step Four: Rinse the jalapenos if you don’t like heat at all -Rinsing reduces the heat dramatically because any bits of membrane and seeds are washed away.

Rinse jalapenos after removing seeds and membrane to further reduce heat

When you have finished working with the jalapeños wash your hands thoroughly with warm soapy water. Try not to touch your eyes for several hours after working with jalapeño peppers.

How to make baked Jalapeño Poppers in the oven

Step One: Preheat oven to 400°F

Step Two: Make the mix and stuff the peppers – 4 PARTS

PART 1 of 4: Mix the cream cheese and cheddar cheese together.

Mix the cream cheese and cheddar cheese filling for the jalapeno poppers

PART 2 of 4: Stuff each jalapeño half with the cream cheese mixture.

Fill each jalapeno half with the cheese mixture

PART 3 of 4: Wrap each half with a slice of bacon.

Wrap each jalapeno with a piece of bacon

PART 4 of 4: Arrange the bacon wrapped jalapeño poppers in a single layer on a rack placed on a baking sheet. The rack ensures that the bacon is elevated so that all sides of the bacon cook to crispy perfection.

Arrange the bacon wrapped jalapeno poppers on a rack

Step Three: Bake in the oven – about 30 minutes until the bacon is crispy and the cheese is golden brown.

Baked Jalapeno Popper Appetizers

Grilling Jalapeño Poppers

The smoky flavor from grilling takes jalapeño poppers up to the next level. Here is how you do it:

  • Assemble the Jalapeño Poppers as described in the recipe.
  • Heat the grill to medium high heat.
  • Arrange the Jalapeño Poppers perpendicularly to the grates on the grill. The cut side should be up.
  • Cover the grill and cook for about 10- 15 minutes. The Jalapeño Poppers are done when the cheese melts and the jalapeno’s are seared on the bottom and cooked through.
Baked Jalapeno Popper Appetizers

What to eat with Bacon Wrapped Jalapeño Poppers

Tasty Jalapeno Poppers

How long do Jalapeno Popper Appetizers last?

I have never had Jalapeño Popper leftovers. However in the event say, that you want to bake them in advance, let the poppers cool to room temperature then store them in an airtight container. The stuffed jalapeño poppers will last for about 3 days.

Tasty Jalapeno Poppers

How do you re-heat Jalapeño Poppers?

  • Microwave – reheat small batches of Jalapeño poppers in the microwave. It heats up really fast and can explode so start with about 20 seconds.
  • Oven – bake at 350°F for about 20 minutes or until the Jalapeño Poppers are heated all the way through.
Jalapeno Poppers on serving plate

Variations

  • For a seafood version mix canned crab meat, minced shrimp into cheesy filling
  • Add a squeeze of lemon juice, a half teaspoon of garlic powder and a little minced cilantro to the cheese mixture
  • Cook the bacon separately and crumble on top of the cheese mix
  • Add your favorite chopped sausage and sliced green onionS to the cheese mix
  • Add canned corn to the cheese mix for pops of sweet.

Make ahead

You can assemble the Jalapeno Popper Appetizers up to day ahead. Simply bake them in the oven the next day when you are ready to serve them.

Apicy Jalapeno Poppers

Are Jalapeno Poppers spicy?

It depends – some jalapeño poppers are just hotter than others and you really won’t know until you bite into them.

Since the heat is actually concentrated in the seeds and the membranes scooping them out really helps. Rinsing after removing the seeds and membrane also help. I do like a little heat so I don’t rinse the jalapenos after removing the membrane and seeds.

The melted cheese filling and bacon help balance out the heat of the pepper. Dipping the Jalapeño Popper Appetizer in ranch dressing makes a material difference in reducing the heat.

Dairy is the solution to heat from overly hot jalapeño poppers. Almost anything dairy will reduce the burn – ranging from milk, sour cream and yoghurt to the ultimate burn reducer – ice cream (all flavors!).

Jalapenos - with seeds and membrane removed

Are these Jalapeno Popper Appetizers Keto Friendly?

With only 2.7 grams of carbs or 1.6 net grams of carbs per serving – this recipe is a great appetizer for those looking for a keto friendly appetizers! This jalapeno popper recipe has 216 calories.

Jalapeno Popper Appetizers

Finally, if you make this recipe

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Try these other delicious appetizers

Keto Buffalo Chicken Wings – Unbelievably easy to make, these keto chicken wings are baked to crispy perfection then smothered with an OMG IT’S SO TASTY buffalo glaze. The wings take only a few minutes to prep – the oven does the rest. 

Keto Buffalo Chicken Wings

Chicken & Shrimp Fried Wontons – These fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

Quick & Crunchy Shrimp Tacos – A scrumptious, crowd pleasing canapé perfect for entertaining on the spur of the moment. Made with wonton wrappers and baked until golden, each bite has a very satisfying, signature crunch followed by an explosion of creamy avocado, sweet grape tomato, spicy shrimp and crunchy wonton.

Quick & Crunchy Shrimp Tacos
Jalapeno Popper
Print Recipe
5 from 10 votes

Easy Jalapeno Popper Appetizers

These ultra delicious Jalapeno Popper Appetizers disappear within moments of being served! Creamy, cheesy, wrapped with crispy chewy bacon, its a triple FLAVOR BOMB! The perfect appetizer for the busy hostess – just make ahead and pop into the oven when ready to serve. A must have for the big game!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Appetizer, Snack
Cuisine: American
Keyword: bacon wrapped jalapeno popper, jalapeno popper, jalapeno popper appetizers, jalapeno poppers, jalapeno poppers recipe
Servings: 6 people
Calories: 216kcal
Author: Lima

Ingredients

  • 4 ounces cream cheese
  • 1/2 cup sharp cheddar cheese shredded
  • 12 jalapeno peppers halved lengthwise, seeds and membranes removed
  • 6 slices thick cut bacon sliced in half

Instructions

  • Preheat oven to 400°F
  • Mix cream cheese and cheddar cheese together.
    Mix the cream cheese and cheddar cheese filling for the jalapeno poppers
  • Fill each jalapeno half with the cheese mixture.
    Fill each jalapeno half with the cheese mixture
  • Wrap each half with a slice of bacon.
    Wrap each jalapeno with a piece of bacon
  • Arrange the bacon wrapped jalapeno poppers on a rack and place on an aluminum foil lined baking sheet.
    Arrange the bacon wrapped jalapeno poppers on a rack
  • Bake in the oven until the bacon is crispy and the cheese is slightly brown and bubbly – about 30-35 minutes.
    Baked Jalapeno Popper Appetizers

Video

Notes

Nutrition

  • This recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Jalapeno Poppers - Nutrition

Keto Chicken Wings

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Unbelievably easy to make, these keto chicken wings are baked to crispy perfection then smothered with an OMG IT’S SO TASTY buffalo glaze. The wings take only a few minutes to prep – the oven does the rest. 

Buffalo wings are deep fried chicken wings which are slathered in a spicy, red, hot pepper sauce and served with celery sticks and blue cheese dressing. 

Unlike chicken wings, buffalo wings are unique in that the wings are cut into a flat and drumette.  This makes the wings very easy to eat and a perfect finger food. A popular pub food, buffalo wings come in mild to spicy flavors.  The classic accompaniments of celery sticks and blue cheese dressing act as a cooling agent to balance the spiciness of the sauce in addition to adding contrasting texture and flavor.  

Keto Buffalo Chicken Wings

Why make these keto buffalo wings?

  • Better than regular buffalo wings – its literally the best keto buffalo wings that I have eaten EVER! 
  • Simple recipe – takes only minutes to prepare – the oven does the rest. 
  • Top game day party recipe – eat one of the top favorite finger foods while watching the game with friends and the whole family and still remain in keto.

This recipe has been a life saver during my months of keto. Its one of the tastiest recipes that I know. So I do hope you give it a try and let me know!

Why are they called buffalo wings?

Buffalo wings are said to have originated in Buffalo, NY where they were first introduced.  While several origin stories exist, the general consensus points to a family-owned restaurant called Anchor Bar in Buffalo NY where Terressa Bellissimo first served them in 1964. 

At the time, wings were considered scrap and typically used for stock and such, and the finger food of the time – canapes (appetizers served to the rich), was a very much a very formal affair. 

Once introduced at the Anchor Bar in 1964, buffalo wings became an instant hit and the original recipe as well as variations became quite popular around the Buffalo area.

By 1982, large franchises like Buffalo Wild Wings and Hooters started specializing in buffalo wings.  The wings became even more popular when the Buffalo Bills football team played in four Super Bowls starting in 1994.  Extensive media coverage of the team’s hometown helped spread the word about this delicious dish, forever linking it as a must-have gameday finger food, while watching the Super Bowl.

Eating Keto Buffalo Chicken Wings

Ingredients for Keto Chicken Wings

The ingredients for this keto chicken wing recipe can be broken into two parts, (1) a spice mix which is use to season and coat the chicken and (2) the buffalo sauce.

Spice Mix – The spice mix consists of salt, pepper, garlic powder, Italian seasoning and paprika. Optional ingredients include chili powder and onion powder.

Keto Buffalo Chicken Wing Spice Mix

Keto Buffalo Sauce – The keto buffalo sauce consists of hot pepper sauce (I use Frank’s REDHOT Original Cayenne Pepper Sauce), vegetable oil, butter and garlic powder.  The butter helps create the signature smooth, silky texture of buffalo sauce. I like using vegetable oil over olive oil or butter only because vegetable oil has a higher smoking point leading to a more crispy chicken wing.

Buffalo Wing Sauce Ingredients

How do you make buffalo wings more spicy?

Adding more chili powder or cayenne powder to the buffalo wing sauce, will make the sauce spicier.

How to make Keto Chicken Wings

This recipe only takes about 15 minutes of prep time – the oven does the rest.  Here are the step by step instructions:

Make the Keto Buffalo Wing Sauce

Add all the hot sauce, butter, oil and garlic powder in a medium saucepan and simmer on medium heat until the butter melts. Mix well. Put half the sauce in a separate dipping bowl for serving.  Leave the remaining portion in the saucepan and set aside.

Keto Buffalo Chicken Wings - Making the sauce

Make the Keto Buffalo Chicken Wings

Step One:  Preheat the oven to 450°F.

Step Two:  Make the spice mix – combine the salt, pepper, garlic powder, onion powder, paprika and chili powder in a small bowl. Put the spice mix aside.

Keto Buffalo Chicken Wings - Making the Spice Mix or Dry Rub

Step Three:  Pat the wings dry and put into a mixing bowl.  Toss with vegetable oil.

Keto Buffalo Chicken Wings - patting the wings dry
Keto Buffalo Chicken Wings - Tossing the Chicken Wings in Oil

Step Four:  Put a wire rack on a baking sheet lined with aluminum foil.  Arrange the chicken wings in a single layer on top.  Sprinkle the dry rub spice mix on both sides. I have found that this is the best way to season the wings as it allows for better flavor penetration during the baking process while also forming a super crispy crust. The process of baking wings at high heat, naturally renders a lot of fat leading to a super juicy, crispy chicken wing. Elevating the wings with the rack helps ensures that the wings crisp and does not get soaked with the drained fat.

Keto Buffalo Chicken Wings - Sprinkle the Spices

Step Five:  Put the chicken wings into the middle rack of the oven and bake for 20 minutes.  Flip the chicken wings and rotate the pan in case there are hot spots.  Bake for another 20 minutes.  The wings are ready when they are a golden brown, cooked through and very crispy.

Keto Buffalo Chicken Wings - Bake the Chicken Wings

Step Six:  Take the chicken wings out of the oven but do not turn off the oven.  Toss the crispy oven baked chicken wings in the buffalo sauce in the saucepan.  Make sure each wing is fully coated.

Keto Buffalo Chicken Wings - Toss the wings with the sauce

Step Seven:  Arrange the wings on the rack again and put them into the hot oven for about 2 minutes.  No need to flip.  To check whether the wings are fully cooked, insert a meat thermometer into the thickest part of the wings, taking care to avoid the bone. Continue baking the wings are below the minimum safe internal temperature of 165°F.  Enjoy!

Keto Buffalo Chicken Wings - Glaze with Sauce

Tips for making the best, keto chicken wings

  • For the crispiest skin bake at 450°F – baking the chicken in a very hot oven helps fully develop the flavors and crisp the skin.  If the temperature is not hot enough, the chicken will overcook before it can brown. 
  • Dry wings crisp better – The raw chicken wings need to be as dry as possible before baking.  Any moisture will cause the wings to steam resulting in a soft flabby texture . 
  • No need to baste – chicken wings naturally baste themselves.  The high oven temperature results in the fat of the chicken wing to slowly melt into into the pan leaving exceptionally crispy skin and very juicy meat.  In the case of chicken wings, basting with additional oil softens the skin instead of making it crispier.
  • Generous seasoning – the spice mix makes a big difference as it seasons the wings while they bake and then also helps create a super crispy crust.
  • Wire rack – Allowing air flow all around the wings really helps ensure that the wings are baked evenly.  Turning the wings midway helps all sides get an even crisp.  The wire rack also elevates the wings away from the rendered fat during the baking process.
  • Bake with the sauce for an epic glaze – baking the wings right at the end after it has been slathered with sauce ensures that the flavors melt right into the wings resulting in a lovely, tasty glaze.
  • Rotate the pan – some ovens have hot spots.  Rotating the pan when you put it in the second time ensures that the chicken is baked evenly.
Crispy Keto Buffalo Chicken Wings

Should you fry or bake chicken wings?

While classic chicken wings are deep fried, I prefer baking chicken wings because it creates a more flavorful chicken wing, while retaining a moist, juicy interior and a crispy crust. 

Compared to using a deep fryer, oven baking works extremely well because of the naturally high fat content in the wings. During high heat baking, the wings literally baste themselves, resulting in the same moist and tender interior and crackly skin.

Oven baked chicken wings also has the additional advantage of allowing the chicken wing more time to slowly absorb the flavors of the spice mix and sauce – something that could never happen if you deep fried the wings. 

Finally clean up, especially if you line the baking pan with aluminum foil is a cinch.

How do I make buffalo wings in the oven?

High temperature is critical to replicate the crispy skin and juicy interior texture that is critical to the success of the dish.  Using a wire rack on top of a lined baking sheet (lined for easy clean up) helps ensure that the wings are cooked as evenly as possible. 

  • To bake the wings, first preheat the oven to 450°F. 
  • Place the wings on a wire rack and bake for about 20 minutes. 
  • Flip the wings and then bake again for another 20 minutes. 
  • I like to toss the cooked crispy wings in the buffalo sauce and bake for about 2 minutes for a delicious glaze.

Can I fry buffalo wings?

You can absolutely fry buffalo wings – in fact it is the classic way of cooking the wings. Pour at least 1 inch of a high smoking point vegetable oil like corn, canola or peanut oil. Heat the oil on high heat until it reached at least 375°F.  Fry the wings a few at a time in batches until cooked through and deep golden brown – about 15 minutes.  Make sure the oil returns to 375°F between batches. 

Note: To reduce oil splatters, the wings should always be thoroughly dried with a paper towel before frying.  Also, if carbs are not an issue, a tasty variation is to first dredge the dried chicken wings in a mixture of flour and paprika (1 cup of flour to about 1 tablespoon of paprika) prior to frying – this creates a lovely, crispy exterior.

What if I don’t have a rack?

If you don’t have a rack you can drain the rendered fat halfway through the baking process (when flipping).  Whenever possible, place the wings on a paper towel to absorb any excess oil to ensure that they are not oily.  If you want to glaze the crispy chicken wings by baking the wings for a few minutes with the sauce, simply drain the oil from the tray again.

Using a rack to make keto buffalo chicken wings

Serving buffalo wings

How much sauce do you put on buffalo wings?

Use about 1 cup of sauce for about 4 pounds of buffalo wings.

How do you eat buffalo wings?

The ultimate finger food, these low carb chicken wings are dipped in the buffalo sauce and eaten by hand.  The classic celery and blue cheese offer a wonderful counterbalance as a cooling agent to the spiciness of the wings. Eating these wings is very messy so having some paper napkins or moist towelettes on hand is very helpful.

Eating Keto Buffalo Chicken Wings

What should I serve with buffalo wings?

Buffalo wings are typically served with celery sticks, an individual dipping bowl of buffalo sauce and blue cheese dip. 

A quintessential pub food, buffalo wings go very well with icy cold drinks like beer and sodas.  Buffalo wings are also often served with other pub food like Stuffed Jalapeno Peppers, onion rings, French fries and loaded potato skins.

You can make a delicious meal with buffalo wings by serving cool contrasting sides like Caesar salad, potato salad and coleslaw. Other popular sides include corn on the cob, oven roasted vegetables and pan roasted Brussel sprouts with bacon. Many folks use the meat from leftover buffalo wings for sandwiches and also toppings for salads and pizzas.

Serving Keto Buffalo Chicken WIngs

Keto dipping sauces for chicken wings

Keto dipping sauces include the buffalo sauce recipe provided here and low sugar salad dressings (check the label) like Caesar, blue cheese, mayonnaise, sour cream and ranch dressing.

Ranch dressing is the best substitute if you do not like the classic side of blue cheese dressing.   

Storage and reheating

Can you reheat crispy buffalo wings?

Make ahead:  You can bake the wings ahead of time because they reheat beautifully.  Just let the cooked wings cool uncovered, then refrigerate. Chicken wings can last in the fridge for about 3-4 days.  When ready to rehear, spread the wings out on a baking sheet (preferably on a rack) and bake for about 10 minutes at 350°F. There is literally no difference in texture or juiciness!

Nutrition

With only 1.6 grams of carbs per serving, these buffalo chicken wings are very low carb and keto friendly.  One serving of keto buffalo wings contains about 0.3g of fiber so each serving has about 1.3g of net carbs.  Each serving also contains about 26.9 grams of total fat.  The recipe yields about 8 servings, and each serving has about 527 calories.

The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

Variations

Since its introduction, many variations of the classic buffalo wing have gained popularity.  However, not all of them are low carb or keto friendly.  Boneless buffalo wings for example are typically breaded and deep fried and many variations of chicken wings include dredging the chicken wings in a flour based batter prior to frying. Some sauces may also include sugar. If eating low carb is important to you, it’s a good idea to ask about the actual ingredients. 

Popular variations of chicken wings include:

  • Pan fried chicken wings
  • Chinese chicken wings made with soy sauce
  • Thai chicken wings
  • Jamaican curry chicken wings
  • Curried chicken wings
  • Garlic parmesan wings

Buffalo Sauce FAQ

What is buffalo sauce made of?

Traditional buffalo sauce is typically made up of hot sauce , butter, white vinegar, Worcestershire sauce, garlic and cayenne pepper.  The amount of cayenne pepper determines whether the sauce ranges from mild  of extra hot
In this keto friendly easy recipe, we make buffalo sauce with hot sauce, vegetable oil, butter and garlic powder. 

How do I make buffalo wing sauce without butter?

To make a dairy free buffalo wing sauce, simply substitute the butter with a mild oil like vegetable, corn or canola oil.

Keto Buffalo Chicken Wings in sauce

FINALLY, IF YOU MAKE THIS RECIPE

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

OTHER DELICIOUS KETO RECIPES TO TRY

EASY JALAPENO POPPER APPETIZERS – These ultra delicious Jalapeno Popper Appetizers disappear within moments of being served! Creamy, cheesy, wrapped with crispy chewy bacon, its A TRIPLE FLAVOR BOMB! Just make ahead and bake. Let the party begin!

Baked Jalapeno Popper Appetizers

STEAK – MEDIUM RARE RIBEYE – Cook steak like a boss – crispy and salty on the outside, buttery soft on the inside. The type of steak that makes you put your elbows on the table, take a deep breath, close your eyes and smile.

Steak - Medium Rare Ribeye

STEAMED MUSSELS IN GARLIC SAUCE – Garlicky steamed mussels with crusty garlic bread .. a super-easy, impressive dinner solution for the impromptu fancy dinner party host or exhausted gourmet who needs to put together a delicious, sophisticated meal in under 30 minutes.

Steamed Mussels in Garlic Sauce
Crispy Keto Buffalo Chicken Wings
Print Recipe
5 from 10 votes

Keto Chicken Wing Recipe

Unbelievably easy to make, these keto chicken wings are baked to crispy perfection then smothered with an OMG IT’S SO TASTY buffalo glaze. The wings take only a few minutes to prep – the oven does the rest. 
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer
Cuisine: American
Keyword: crispy chicken wings, keto buffalo wings, keto chicken wings, low carb chicken wings, oven baked buffalo wings
Servings: 8 people
Calories: 527kcal
Author: Lima

Ingredients

Crispy Baked Chicken Wings

  • 4 pounds chicken wings
  • 2 tbsp vegetable oil
  • 1/2 tsp salt
  • 1 tsp pepper
  • 2 tsp garlic powder
  • 2 tsp italian seasoning
  • 1/4 tsp paprika
  • 1/4 tsp chili powder optional
  • 2 tsp onion powder optional

Keto Buffalo Wing Sauce

  • 1/2 cup Frank's Original Hot Pepper Sauce
  • 1/4 cup vegetable oil
  • 2 tbsp butter
  • 1/2 tsp garlic powder

Instructions

Keto Buffalo Wing Sauce

  • Add all the ingredients in a medium saucepan and simmer on medium heat until the butter melts. Mix well. Put half the sauce in a separate dipping bowl for later. Set the remaining portion in the saucepan aside.

Keto Chicken Wings

  • Preheat the oven to 450°F.
  • Mix the salt, pepper, garlic powder, onion powder, paprika and chili powder in a small bowl. Put the spice mix aside.
  • Pat the wings dry and put into a mixing bowl. Toss with vegetable oil.
  • Put a wire rack on a baking sheet lined with aluminum foil. Arrange the chicken wings on top. Sprinkle the spice mix on both sides.
  • Put the chicken wings into the middle rack on the oven and bake for 20 minutes. Flip the chicken wings and rotate the pan in case there are hot spots. Bake for another 20 minutes. The wings are ready when they are a golden brown cooked and very crispy.
  • Take the chicken wings out of the oven but do not turn off the oven. Toss the chicken wings in the buffalo sauce in the saucepan. Make sure each wing is fully coated.
  • Arrange the wings on the rack again and put them into the over for 3-4 minutes. No need to flip. Enjoy!

Video

Notes

Nutrition

  • This recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Keto Chicken Wings Nutrition

Banh Xeo – Crispy, Sizzling Vietnamese Crepe Recipe

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Irresistibly crispy, this Vietnamese crepe recipe (Banh Xeo) is packed with shrimp, ground chicken, mung beans and bean sprouts.  An easy, yet tasty choice for brunch, Banh Xeo is served with Nuoc Cham – Vietnam’s famous dipping sauce.

Banh Xeo (“baan say-ow”) is a crispy, Vietnamese rice crepe, stuffed with meats and vegetables like shrimp, pork belly, scallions and bean sprouts.  In Vietnamese, Bánh refers to cake or bread and Xèo means sizzle, referring to the sound that the rice batter makes when poured into a hot skillet. 

Banh xeo with lettuce and nuoc cham

I love Banh Xeo because the flavors never fail to delight me – I could eat it all day. Also known in Vietnam as “happy pancakes,” Banh Xeo is literally the perfect recipe for a stay-at-home brunch.

The recipe is really easy – if you can make an omelet, you can make Banh Xeo. If you do not have the exact ingredients, you can easily substitute the ingredients with what you have.

There is no dainty way to eat this dish but its SO OMG TASTY, its totally worth it!

What does Banh Xeo taste like?

The first bite of these rice flour pancakes begins with the refreshingly sweet, yet garlicky taste of Nuoc Cham soaked lettuce and herbs, followed by the crispy, slightly chewy crust of the crispy Vietnamese pancakes.

The medley of flavors ends with the savory notes of the crisply fried ground chicken, shrimp and vegetable fillings.

Banh Xeo dipped in nuoc cham

Is Banh Xeo the same as French crepes?

Banh Xeo is different from French crepes in that it contains no eggs, have a distinctively crispy outer shell and is always savory.  French crepes contain eggs and are soft and pliable. They can also be either sweet (e.g., filled with strawberries and Nutella) or savory (e.g., filled with ham and cheese).

Is it hard to make this Vietnamese Crepe Recipe?

Making Banh Xeo is as easy as making a stuffed omelet.

The cooking process includes three easy steps – mixing the batter, prepping the ingredients and finally cooking the crepe.

What ingredients are needed to make this Vietnamese crepe recipe?

The batter ingredients include flour, turmeric powder, salt, sugar, water and coconut milk. I also include use a little oil to help fry and crisp the crepe.

Banh Xeo Batter Ingredients
  • Flour – Banh Xeo is traditionally made with white rice flour.  However In this Vietnamese crepe recipe I use a combination of all purpose flour and rice flour because all purpose flour browns a little better and gives a really lovely color. Feel free to go full traditional and use rice flour if you prefer. 
  • Turmeric powder – turmeric is a signature ingredient for this recipe as it provides the rich yellow color of the crepe.  While turmeric has many beneficial properties, its use in this dish does not add much flavor. If you wanted to avoid turmeric, you can either omit it or use food color instead. 
  • Coconut milk – since coconuts are abundant in Vietnam, coconut milk is often included in many Vietnamese recipes. Coconut milk gives the crepes a delicious, distinctive flavor. The use of coconut milk is optional.
  • Water – Banh Xeo batter is traditionally made with water.  I use warm water in this recipe because it helps the rice flour dissolve more easily. You can also use beer or carbonated water. Carbonation is often used to add more crisp to dishes like fish ‘n chips and fried chicken. 
  • Scallions – Scallions give the pancakes some texture and peppery flavor.

The meat and vegetable fillings for Banh Xeo typically varies from region to region.  For example, in coastal areas a variety of seafood like octopus and shrimp is used. In other areas, starfruit is also included in the filling. This Vietnamese crepe recipe uses shrimp, ground chicken, onions, bean sprouts, mung beans and scallions.

Banh Xeo Filling Ingredients
  • Shrimp – I use small to medium peeled and deveined shrimp for this dish. Vietnam is famous for its fresh seafood markets so for a more authentic taste, use fresh shrimp if you can.
  • Ground Chicken – I use fresh ground chicken from my local grocery store in this Vietnamese crepe recipe. The ground chicken can also be substituted with ground pork or sliced pork belly or fried firm tofu.
  • Onions and Scallions – I like to use a combination of sliced white onion and thinly sliced scallion (green onion) to add a little sweet/peppery flavor and texture to this dish. 
  • Bean sprouts – sprouts add a bit of garden-fresh crunch and texture to the dish.
  • Mung beans – these beans are typically sold dry in the store – an easy way to prepare them is to soak them overnight and then microwave them until soft. I really love including them because the plain cooked version tastes like edaname.
  • Other fillers – other commonly used fillers include cucumber, carrot, pickled radish, octopus and mushrooms.

Banh Xeo is typically served with lettuce, fragrant herbs and a dipping sauce.

Lettuce, herbs and Nuoc Cham
  • Lettuce – greens are traditionally served with Banh Xeo – a variety of types like red lettuce, mustard greens, butter lettuce and iceberg work well.
  • Fragrant Herbs –while mint is often served with Banh Xeo, other herbs like cilantro and basil work too.
  • Dipping sauce – If you do not have some Nuoc Cham on hand, you can make some using my Nuoc Cham recipe.  This addictive dipping sauce is made of water, sugar, lime juice and fish sauce. It’s basically a limeade with an umami punch. Optional flavoring ingredients such as minced garlic and chilis enhance the flavor. 

How do you make Banh Xeo?

Banh Xeo can be made in three easy steps as shown below. For optimal crispiness, it needs to be cooked and served immediately. 

Step One – Prepare the Batter – Whisk the dry ingredients  – all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution.  Add the water and coconut milk.  Mix well.  Add the scallions and mix.  Let the batter rest in the fridge for at least a half hour to overnight.

If you decide to make the batter ahead, just refrigerate after Step One until you are ready.  Stored in an airtight container the batter can be made up to four days ahead. 

Banh Xeo Step One

Step Two – Prepare the lettuce leaves, herbs and dipping sauce – Wash and dry the lettuce leaves and fresh herbs.  Arrange on a serving platter. If you don’t happen to have Nuoc Cham on hand, you can easily make it in about five minutes using my Nuoc Cham recipe.  Pour the Nuoc Cham dipping sauce equally into individual serving bowls. You want to prepare all the accompaniments right before you start cooking so that you can eat the Banh Xeo immediately.

Lettuce and Nuoc Cham

Step Three – Cook the Banh Xeo

  • Heat an eight-inch nonstick skillet on medium to medium high heat.  Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes.  Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan. 
Cooking Banh Xeo Step One
  • Add a third of a cup of crepe batter to the hot pan and swirl in a circular motion.  Cover the entire bottom of the pan with a thin layer of batter.  Add some bean sprouts and mung beans on top and cover the pan until the bean sprouts just begin to wilt (about 1-2 minutes).  
Cooking Banh Xeo Step Two
  • Remove the lid and add half a teaspoon of oil around the edge of the crepe.  The crepe is cooked when the edges look crisp and the bottom is golden yellow bottom and bubbly. Carefully fold the crepe in half and slide onto a plate.  Serve immediately!
Cooking Banh Xeo - Step 4

What is the secret to a super crispy, perfect Banh Xeo?

Here are some ways to ensure that you get a crispy crepe everytime:

  • Batter consistency – when poured from a spoon, the batter should look a little thicker than heavy cream.  The perfect batter flows smoothly across the pan.  If it moves slowly like ketchup it is too thick – just adjust the flour to water ratio until you get the right consistency.
  • Let the batter rest – Resting the batter for at least 30 minutes helps the gluten to relax and the starch grains to swells – creating a really nice finish on the pancake.
  • Excess condensation – if you keep the lid on for too long the condensation can drip back into the pan adding steam which kills the crispiness of the Banh Xeo.
  • Insufficient oil – sometimes the batter will stick and not crisp up if there is too little oil.  This is generally an issue if you are using an older non-stick pan or an unseasoned metal pan. The batter can also sometimes stick because it is too thin.
  • Too much coconut milk – the fat content of coconut milk can vary depending on the source, the extent to which you shaked the can etc.  Too much fat can make the crepes buttery which will prevent it from crisping.  In that case reduce adjust the recipe adding a little more flour and water.
  • Pan is not hot enough – a low temperature will lead to soft crepes.
  • Pan issues – try a different pan – some pans simply fail and sometimes using a different pan is all you need to do.

Some cooks use carbonated water like beer and selzer instead of water to get a crispier finish. I have never used this trick because the rice flour creates just the right amount of crispiness for me.

How do you serve Banh Xeo?

Banh Xeo is typically served with a side of lettuce and fragrant herbs like cilantro, mint, basil and pickled daikon/carrots. Nuoc cham, Vietnam’s incredibly flavorful dipping sauce is typically served as well. Banh Xeo is eaten by wrapping a small slice of the crepe in the lettuce and herbs and dipping it in Nuoc Cham. In some parts of Vietnam, the Banh Xeo is also wrapped in rice paper.

Banh Xeo - Crispy Vietnamese Crepes

How do you eat Banh Xeo?

Eat Banh Xeo with your hands. There is absolutely no dainty way to eat it – its messy but so OMG good! Here is how you eat it:

Step 1: Cut a strip of the cooked crepe (about 2-3 bite size). 

How to Eat Banh Xeo Step One

Step 2: Take a piece of lettuce.  Put a few leaves of herbs like cilantro, mint and/or basil on it. 

How to eat Banh Xeo Step Two

Step 3: Put the Banh Xeo strip on top fold it like a lettuce wrap.

How to eat Banh Xeo Step three
How to eat Banh Xeo step 3b

Step 4: Dip it in some Nuoc Cham and Enjoy!

How to eat Banh Xeo Step 4

Batter storage

Store Banh Xeo batter in an airtight container in the fridge. The batter will stay fresh for about four days. When ready to use, just give the batter a quick stir to make sure all the ingredients are evenly distributed.

Vietnames Crepe Recipe FAQs

How do you pronounce Banh Xeo?

Banh Xeo is pronounced as “Ban say-oh.” It’s Vietnam’s famous sizzling pancake which is stuffed with meat and vegetables.  Along with a side of lettuce and fragrant herbs, Banh Xeo is served with Vietnam’s famous sweet-sour-garlicky dipping sauce – Nuoc Cham.

What is the meaning of Banh Xeo in English?

In Vietnamese, Bánh loosely refers to cake or bread and Xèo means sizzle which refers to the sizzling sound that the rice batter makes when it is poured into a hot skillet. So together the words mean “sizzling cake.”

Where did Banh Xeo originate?

According to Saigoneer, the original banh Xeo or Vietnamese rice crepe most likely originated from Central Vietnam. The crepes became so popular in the central region at one point that locals switched their typical rice diet to Banh Xeo on the second and sixteenth day of the lunar month.

How popular is Banh Xeo in Vietnam?

Today, Banh Xeo is a signature dish within Vietnamese cuisine. In addition to being a popular street food, it is also showcased in high end Vietnamese restaurants.

Banh Xeo comes in many variations having been influenced by multiple regions and cuisines within Vietnam. Accompaniments, for example, can range from star fruit and bananas in Central Vietnam to herbs and fresh greens further south. Banh Xeo is also served wrapped in rice paper rolls in addition to lettuce in some parts of Vietnam.

How do you make banh xeo sauce?

Sweet, sour, spicy, yet refreshingly light, the most basic version of Nuoc Cham, the sauce that is eaten with Banh Xeo consists of of water, sugar, lime juice and fish sauce. Optional ingredients like minced garlic, chilis, slivered carrots and sambal olek may also be added based on visual and taste preference.

Nuoc Cham is often served with spring rolls and noodles.How to make Banh Xeo Sauce or Noc Cham

Is Vietnamese Bánh Xèo made with egg?

There is no egg in Banh Xeo – the yellow color comes from the addition of turmeric which is added to the batter.

Where can I buy rice flour?

I am able to find rice flour quite easily at my local supermarket in the flour isle. Its usually sold in small bags that are piled on top of each other. Bob’s Red Mill is a popular brand that also sells rice flour. Rice flour is also available in health food stores and specialty Asian grocery stores.

Is Banh Xeo vegan?

Traditional Banh Xeo is made with seafood and meats like shrimp, ground pork and pork belly. To make your own vegetarian version, substitute the seafood and meats with pan fried extra firm slices of tofu.

Is Banh Xeo an omelet or a pancake?

While Banh Xeo looks like an omelet and is often referred to as one, it is not made of egg at all. In addition to rice flour and water, the batter includes turmeric, which gives the crepes its signature yellow, omelet like color.Banh xeo looks like an omelet

How do you make banh xeo without coconut milk?

To make Banh Xeo without coconut milk, simply omit it and substitute with regular milk or water.

How many calories are in Banh Xeo?

This Vietnamese crepe recipe yields about 6 servings which translates to about 460 calories. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.

FINALLY, IF YOU MAKE THIS RECIPE

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

OTHER RECIPES TO TRY

CHICKEN & SHRIMP FRIED WONTONS – Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You’ve never had a fried wonton until you’ve tried a homemade one!

Surprisingly easy to make, these fried wontons are stuffed with tasty chicken and shrimp and are far better than your average Chinese restaurant wontons. You've never had a fried wonton until you've tried a homemade one!

EASY BEEF STIR FRY – Tender marinated beef stir fry in a finger licking garlic-ginger pepper sauce. This one-pan restaurant style stir fry is one of the fastest and easiest recipes that you’ll make all year! Incredibly versatile, you can mix up the beef and the veggies for whatever you have at hand. The sky is the limit on variations!

Tender marinated beef stir fry in a finger licking garlic-ginger sauce. This beef stir fry is one of the fastest and easiest recipes you'll make all year!

RESTAURANT STYLE CHICKEN FRIED RICE – Unbelievably juicy, perfectly marinated strips of chicken in a deeply flavored fried rice that’s a little salty, yet spicy with pops of sweet. Perfect for busy weeknights, our restaurant style Chicken Fried Rice recipe is just what you need, when you want something quick, but aren’t willing to compromise on taste.

Banh xeo with lettuce and nuoc cham
Print Recipe

Banh Xeo (Bánh Xèo) – Crispy, Sizzling Vietnamese Crepes

Irresistibly crispy, these addictive Vietnamese rice crepes or Banh Xeo are packed with shrimp, ground chicken, mung beans and bean sprouts.  Perfect for brunch!
Prep Time10 mins
Cook Time15 mins
Resting Time20 mins
Total Time45 mins
Course: Breakfast, Snack
Cuisine: Vietnamese
Keyword: banh xeo, crispy vietnamese crepes, sizzling crepe, vietnamese crepe recipe, vietnamese sizzling crepe
Servings: 6 people
Calories: 460kcal
Author: Lima

Equipment

  • 8 inch nonstick frying pan

Ingredients

Batter

  • 1 cup all purpose flour
  • 1 cup rice flour
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 2 cups warm water
  • 1/2 cup coconut milk
  • 3 scallions thinly sliced
  • 3 tsp vegetable oil for frying

Filling

  • 1/2 pound shrimp peeled, deveined and sliced in half lengthwise
  • 1/2 pound ground chicken
  • 1 onion thinly sliced
  • 2 cups bean sprouts
  • 3 tbsp mung beans soaked and bolied

Salad and herb accompaniment

  • 1 head lettuce e.g., butter, Boston or iceberg
  • 6 basil leaves
  • 6 mint leaves
  • 3 cilantro stems with leaves cut into 3 inch sections

Dipping Sauce

  • 2 cup Nuoc Cham divided into six dipping bowls (1/3 cup each)

Instructions

Prepare the batter

  • Whisk the dry ingredients – all purpose flour, rice flour, turmeric, salt and sugar in a large bowl to ensure even distribution.  Add the water and coconut milk. Mix well.  Add the scallions and mix. Let the batter rest in the fridge for at least a half hour to overnight.
    Banh Xeo Step One

Prep the lettuce leaves, herbs and dipping sauce

  • Wash and dry the lettuce leaves and fresh herbs. Arrange on a serving platter. Pour the dipping sauce into individual serving bowls.
    Lettuce and Nuoc Cham

Cook the Banh Xeo

  • Divide the sliced onions, ground chicken, shrimp into six equal portions. Heat an eight-inch nonstick skillet on medium to medium high heat.  Add half a teaspoon of oil and fry one portion of the sliced onions, chicken and shrimp -about 2-3 minutes.  Evenly arrange the cooked onions, chicken and shrimp into a semi-circle on one side of the pan.
    Cooking Banh Xeo Step One
  • Add a third of a cup of crepe batter to the hot pan and swirl in a circular motion. Cover the entire bottom of the pan with a thin layer of batter. Add some bean sprouts and mung beans on top and cover the pan until the bean sprouts just begin to wilt (about 1-2 minutes).  
    Cooking Banh Xeo Step Two
  • Remove the lid and add half a teaspoon of oil around the edge of the crepe. When the edges are crisp and the crepe is cooked to a crispy golden yellow, fold half of the crepe over and slide onto a plate. Serve immediately.
    Cooking Banh Xeo - Step 4

Video

Notes

Nutrition

  • This Vietnamese crepe recipe yields approximately 6 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.
Banh Xeo Nutrition

Nuoc Cham – Best Vietnamese Dipping Fish Sauce

by 36 Comments

Sweet, sour, spicy, yet refreshingly light, this is the best Vietnamese Dipping Sauce (Nuoc Cham) you’ll ever have! It’s so tasty, you’ll want to sip it! It’s my secret flavor bomb, that adds that perfect zing to almost any recipe!

Nuoc Cham (nước chấm) is a classic Vietnamese dipping sauce that is made from fish sauce (nước mắm chấm), water, sugar, lime juice, garlic and chili peppers.  A staple of Vietnamese cuisine, Nuoc Cham is typically used as a dipping sauce but is also a key flavor ingredient for a variety of Vietnamese dishes, from crepes and noodles to seafood and beef.

Vietnamese Fish Dipping Sauce

Don’t quite know what it is? If you have had Vietnamese food before, it’s that beautiful, light honey colored sauce sprinkled with minced garlic and chilis that is served as a dipping sauce with spring and summer rolls. 

The sauce consists of an addictive range of delicious flavors ranging from just the right amount of sweet and sour, followed by a little salt and ending with pops of spicy chili notes. I like mine because its sweet and garlicky with a burst of lime and the best part of this recipe is that you can easily customize the proportion of each flavor component to suit your own preference.

Banh Xeo dipped in nuoc cham

Why make this sauce?

Ready in under 5 minutes, this sweet-chili-lime-garlic dipping sauce is not only great with Asian cuisine like fried wontons but is a game changer with everyday foods like chicken wings, fish tenders and nachos. Alone or combined with olive oil or drops of sesame oil, it transforms into a finger licking dressing that is delicious, drizzled on cold rice noodles or salad based pizzas.  

Adding a little grated ginger and Sambal Olek to the base recipe is one of my favorite variations to add a little pizzazz to weeknight dinners like juicy pan fried salmon with crispy skin. If you love Asian dipping sauces, its a delicious, lighter alternative to peanut sauce.

The primary ingredient in this recipe is fish sauce which, if you have never tried before, warrants a special introduction. The first time I opened a bottle of fish sauce, I was at a bit of a loss about how this would work as an ingredient. Fish sauce straight from the bottle has a very fishy flavor, is extremely salty and you’ve-gotta-be-kidding pungent. 

After a little experience though, I found that used correctly, fish sauce adds a serious umami punch that can add an ovation-worthy range of possibilities to my day-to-day menu. Because of its potency, a little fish sauce goes a very long way. Also, recipes like Nuoc cham, which calls for larger amounts of fish sauce, typically include other components like lime juice, garlic and water, which balances out the strong straight-out-of the-bottle flavor.

What is Vietnamese dipping sauce made of?

A pantry staple in the Vietnamese kitchen, Nuoc Cham or Vietnamese Dipping Sauce is made of water, sugar, lime juice and fish sauce. Its basically a limeade or lemonade with an umami punch. Optional flavoring ingredients such as minced garlic and chilis enhance the flavor. 

Ingredients for Nuoc Cham Vietnamese Fish Dipping Sauce

Most of the sauce is water. Because the sweet component is so important its critical to make sure that the sugar dissolves completely.  I typically boil (or microwave) a small amount of the water first, then add the sugar and stir to make sure that every grain melts into the liquid. Once the sugar has dissolved I add the rest of the water which should be cooler because the final sauce tastes best at room temperature.

While white sugar offers a sweet, yet neutral canvas to this sauce, other types of sugars work well too.  Brown sugar, for example, adds a wonderful caramel-like flavor while a drizzle of honey can add a fruity or floral flavor depending on its nectar source.  Palm sugar adds a smoky butterscotch taste.  I have successfully made this recipe with commonly available sugar substitutes like Splenda and Truvia.

The juice of fresh limes adds a fresh, citrusy flavor that gives the sauce its lighter than air feel.  Fresh lemon juice of course, is an obvious substitute.  I typically juice the limes in a manual citrus juicer, because I like having a little bit of the pulp in the sauce. If you don’t have a citrus juicer and want that texture, just scrape off a little bit of the pulp with a spoon or knife, into the sauce. Bottled lemon and lime juice have never worked for me because the taste and fragrance of the brands that I have tried did not have that “fresh” taste.

If the lime juice is too acidic, replace part or or all of it with rice vinegar for a milder sour taste without the bite.  Different types of vinegar such as rice vinegar and apple cider vinegar have different intensities and flavors so taste frequently while adding small amounts to determine the amount which produces the most pleasing flavor to you.

Fish sauce is the last of the core ingredients and is primarily made up of anchovies and sea salt. Many brands of fish sauce are sold in bottles in Asian grocery stores and the international section in supermarkets. Since some varieties have added ingredients like water, sugar and other additives, it is important to take a look at the label to make sure it suits any dietary concerns.

My Vietnamese friends love Red Boat fish sauce as it has a high protein content and is made purely with anchovies and sea salt. A fun fact is that it is made on the Phu Quoc a beautiful beach destination island which many Vietnamese say produces the best fish sauce in the country. For those looking for a substitute, soy sauce is a good alternative, especially for vegetarians. Since the level of saltiness and flavor intensity can vary by brand and sauce type, add a little bit at a time and taste to make sure you use just the right amount.

Optional ingredients such as chilis, minced garlic and thinly sliced carrots adds a little bit of extra zing.

While any type of chilis will work in this sauce, I added serrano chilis because it adds a rich, bright smoky flavor to this dish.  I love the red ones because they add a lovely color. If you prefer a milder taste, use less chilis or remove the veins and seeds of the chili to dramatically reduce the hot, spicy rush.  You can also use milder peppers like jalapeno or poblano. Grinding the chilis with a mortar and pestle intensifies the heat.

A good rule of thumb is to remember that smaller size chilis typically translates to more fiery heat. For example, smaller chili peppers like Thai chilis, which is more commonly used in Vietnamese recipes, tend to be hotter than bigger ones like poblano. I do not use Thai chilis in my recipe, because they are too spicy for me and also not easily available in my local supermarket.

When handling very hot chilis, I usually make sure that I only touch them with a utensil since slicing 1-2 chilis may not warrant using gloves. If you are out of chilis, you can substitute with bottled ground chili paste like Sambal Olek.

The finely minced garlic is the best part of this sauce.  For everyday meals I typically use my garlic press because it’s such a time saver! Making large batches for a party of course, is a completely different matter. In this case, using a food processor, if you happen to have one, to mince the garlic makes the job a lot easier. If you aren’t into raw garlic, a great way to reduce the bite is to pre-soak the minced garlic in the fresh lime juice.

Finally, adding a few thin slivers of fresh carrot adds another punch of color and texture. I see this garnish often in Asian restaurants and even though its only decorative – I just love that explosion of orange in the sauce!

Do you need any special equipment to make Nuoc Cham?

This recipe requires the most basic of equipment, a cutting board, knife, bowl and spoon. For large batches, I might use a food processor to quickly mince the garlic but for everyday meals I just use my knife for prep work and a garlic press to save time on mincing.

How do you make Nuoc Cham?

Step 1: Combine the water and sugar in a small bowl.  For optimal results, heat about 1/3 of the water and sugar in a pot over medium heat until fully dissolved.  Once the sugar has dissolved, add the remaining water to cool the mixture. 

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 1

Step 2: Add the fresh lime juice – the mixture will taste like a sweet lemonade.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 2

Step 3: Add the fish sauce.  At this point, you can add more of less of the different flavor ingredients to suit your preference. For example, if you add too much fish sauce, dilute with a little water, add sugar to make the mixture sweeter or more lime juice as needed.

Nuoc Cham Vietnamese Dipping Fish Sauce Method Step 3

Step 4: Add the minced garlic cloves and chilis right before serving. Mix well. Garnish with thin slivers of carrot to add color (optional). To intensify the flavor of the garlic and chilis, use a mortar and pestle to grind into a fine paste before adding to the the sauce. Alternatively you can also add a little store bought chili paste like sambal olek.

Vietnamese Fish Dipping Sauce

Recipe variations and Whole30/Paleo/Keto/Vegan tips

At its heart, this easy-to-make sauce is a flavor play of sweet (sugar), sour (lime juice), salty (fish sauce), garlicky and spicy (chili peppers).  The taste can be easily changed by varying the proportion of each ingredient. 

Adding grated ginger (Nuoc cham gung) for example makes a sauce that is great with duck and grilled seafood. A little olive oil or sesame oil turns Nuoc Cham into a delicious salad dressing. Once I substituted the water-sugar-lime juice base with apple juice and it was surprisingly good! Below are some tips to consider when converting the recipe to Whole30, paleo, keto and vegan diets.

Paleo, Whole30 and Keto: replace the sugar with your favorite diet approved sweetener.  For paleo and keto it is important to make sure that the fish sauce brand used does not include added sugar. Artificial sweeteners like Splenda and Truvia works very well for a keto version of this sauce.

Vegan: Replace the fish sauce with soy sauce. Add soy sauce in small increments until the taste it to your liking.

Hot Honey: Replace the the 2 tablespoons of sugar with 4 teaspoons of hot honey.

Keto Nuoc Cham: substitute the 2 tablespoons of sugar with about 3 packets of your favorite sugar substitute.

How do you serve Nuoc Cham?

Nuoc cham is best served at room temperature because colder temperatures tend to mute the complex flavor layers.  Vietnamese cooking expert Andrea Nguyen, describes Nuoc Cham as the Vietnamese version of a vinaigrette.

In addition to serving it in small bowls as a dipping sauce for various types of Vietnamese dishes, it is versatile enough to be used in unconventional ways like in lieu of maple syrup for southern fried chicken and waffles! I often make large batches in the summer because its works with a range of main dishes, salads and appetizers. Examples include:

Nuoc Cham Vietnamese Fish Dipping Sauce with Spring Rolls and Dumplings

How long can you store Nuoc Cham?

Stored in an airtight jar, Nuoc Cham will last about 2-3 days in the refrigerator. After 2-3 days, the lime juice will begin to lose its brightness and the flavor of the chili and garlic will intensify. When making large batches of Nuoc Cham, refrigerate the liquid separately. Add the chilis, lime juice and garlic right before serving. Using vinegar instead of the lime juice can help extend the life of this sauce to about two weeks.

Freshly made Nuoc cham can be frozen in an airtight container for up to three months. Leave about a half inch on the top of the container as the sauce will expand once it is frozen. Defrost the Nuoc Cham sauce in the refrigerator overnight and use within 2-3 days.

Banh xeo with lettuce and nuoc cham

What are some different types of Vietnamese dipping sauce recipes?

  • Fermented Shrimp Sauce (Mam Tom) – Made of a mixture of fermented shrimp paste, crushed garlic, chili, sugar, lemon juice and water, this sauce has a very pungent smell and is traditionally served with Chả Cá Lã Vọng (Hanoi fried fish) or as an ingredient in Bun Dau Mam Tom (pork and tofu with leaf shaped noodles).
  • Vietnamese peanut sauce (Tuong Cham Goi Cuon) – A wonderfully creamy, sweet yet spicy peanut sauce typically served with spring rolls.
  • Anchovy Dipping Sauce (Mam Mem) – a particularly pungent Vietnamese sauce made with anchovies, crushed pineapples, chilis, sugar and lemon juice. Mam Mem is an acquired taste and often served with beef dishes.

All About Fish Sauce

What is fish sauce?

Fish sauce is primarily made up of anchovies and sea salt. Many brands of fish sauce are sold in bottles in Asian grocery stores and the international section in supermarkets. Some varieties have added ingredients like water, sugar and other additives, so it is important to take a look at the label to make sure you get the one that you need.

What is the difference between Nuoc Cham and Nuoc Mam Cham?

In Vietnamese, Nuoc Cham is a generic term which means “sauce.” It can actually refer to any type of sauce from those containing single ingredients like soy sauce, to a blend of multiple flavorful ingredients, like Vietnamese dipping sauce, which includes fish sauce, lime juice, chilis and sugar.
Nuoc Mam Cham (Nước mắm Chấm) means fish sauce, which is the primary ingredient in Nuoc Cham.

What are the different types of fish sauce?

Several different brands of fish sauce are sold in the United States.  The most popular fish sauce brands include Red Boat, Thai Kitchen, Three Crabs and Squid.  Of the five brands, Red Boat fish sauce is considered by many to be the best fish sauce for Nuoc Cham –  not just because it is made from Vietnam but because it is made purely of anchovy and sea salt with no other filler ingredients.

Since the amount of protein in fish sauce is an indication of the quality of the sauce, Red Boat stands out again, having double the grams of protein compared to the others.  The quality is also reflected in the price which is much higher than the other brands.

Fish sauce comes in various levels of quality In fact, some people keep two bottles of fish sauce at a time – a lesser quality for cooking and a high quality one for dipping sauce.
In addition to the brands stated above you can also purchase artisanal level fish sauces that have high nitrogen levels which is a measures the umami intensity.Fish Sauce Comparison

What does the “N” in fish sauce mean?

The “N” on the fish sauce label refers to the nitrogen level in the fish sauce.  It indicates the nitrogen level which is the amount of protein in the sauce which translates into a higher quality sauce.  Fish sauce over 30N is considered better quality.  40N is considered a great quality for dipping sauces. 

Does fish sauce have shellfish?

While the primary ingredients in fish sauce are anchovies and salt, supplementary ingredients can vary across brands. Thus, it is very important not to assume that fish sauce does not contain shellfish. Certain brands like Red Boat 40°N for example, clearly states that the only ingredients are 100% anchovies and sea salt.

What do you do if you add too much fish sauce?

The addition of too much fish sauce is easily corrected by diluting the mixture a little more water. Add more sugar if needed.

How do you store fish sauce?

Many high-end brands suggest refrigerating fish sauce to preserve the flavor. I keep my fish sauce in my spice cabinet which satisfies the need to store it in a cool, dry place. Others like Andrea Nguyen who has as many as 8 bottles open at a time, refrigerates only some of her bottles.

Does fish sauce go bad?

Like any other condiment, fish sauce has a shelf life and can go bad if not stored properly. A review of some fish sauce bottles show that the expiration date is generally about 2-3 years from the manufacturing date. If a bottle of fish sauce releases gas when you open the cap, its

What is a substitute for fish sauce?

* Soy sauce is one of the top substitutes for fish sauce and can typically be swapped for a 1 to 1 ratio.

Banh Xeo dipped in nuoc cham
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5 from 17 votes

Best Vietnamese Dipping Fish Sauce Recipe – (Nuoc Cham/Nuoc Mam Cham)

Sweet, sour, spicy, yet refreshingly light, this is the best Vietnamese Dipping Fish Sauce (Nuoc Cham) you'll ever have! It's so tasty, you'll want to sip it! It's my secret flavor bomb, that adds that perfect zing to almost any recipe!
Prep Time5 mins
Total Time5 mins
Course: Appetizer
Cuisine: Asian
Keyword: fish dipping sauce, nuoc cham, vietnamese sauce
Servings: 4 people
Calories: 17kcal
Author: Lima

Equipment

  • garlic press (optional)
  • citrus juicer (optional)

Ingredients

  • 1/3 cup water divided, half hot, half cold
  • 2 tbsp sugar
  • 1 1/2 tbsp lime juice freshly squeezed
  • 2 tbsp fish sauce
  • 2 cloves garlic minced
  • 1 tsp serrano or thai chili thinly sliced, red, green or mixed
  • 1 tbsp carrot thinly sliced into matchsticks
  • 1/2 tsp sambal olek optional

Instructions

  • Mix the sugar and hot water (half the total water) in a bowl. Once dissolved add the remaining water.
    Nuoc Cham Cooking Method Step 1
  • Add the lime juice a little bit at a time, tasting as you go until it tastes like limeade.
    Nuoc Cham Cooking Method Step 2
  • Add the fish sauce. Mix and taste. Add more water, sugar or lime juice to suit your preference.
    Nuoc Cham Cooking Method Step 3
  • Add the garlic, serrano chili, carrots and sambal olek (optional), Serve immediately,
    Nuoc Cham Cooking Method Step 4

Video

Notes

Recipe Variations

  • Hot Honey Nuoc Cham – substitute the 2 tablespoons of sugar with 4 teaspoons of hot honey.
  • Keto Nuoc Cham – substitute the 2 tablespoons of sugar with about 3 packets of your favorite sugar substitute.  

 

Nutrition

  • Recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Nuoc Cham - Vietnamese Fish Dipping Sauce Nutrition

Hot Honey, Arugula & Pepperoni Pizza

by 24 Comments

A simple, yet effortlessly stunning pepperoni pizza, covered with fresh arugula and drizzled with ribbons of chili-spiced hot honey. The pizza comes together in minutes, making it the perfect weeknight dinner or a quick, company ready appetizer. Bake it at your hottest oven setting for a pizza that goes from everyday to extraordinary. Not a fan of pepperoni or need a pork free version? No problem – just use turkey pepperoni or slices of your favorite sausage.

A simple, yet effortlessly stunning pepperoni pizza covered with handfuls of fresh arugula and drizzled with ribbons of chili-spiced hot honey.

What is special about this pepperoni pizza?

  • Its a gourmet spin on the classic pepperoni pizza. A crispy thin crust pizza baked at high heat with sauce and cheese, topped with jalapeno and pepperoni. The pizza is then covered with fresh arugula and drizzled with hot honey which magnifies the intensity of every individual flavor.
  • Prep is super simple – just use store bought pizza dough if you don’t have any homemade Thin Crust Pizza Dough in your fridge. Ideas for mixing and matching ingredients are provided in the next section.
  • Clean up is easy – you just need a baking sheet for this recipe!
A simple, yet effortlessly stunning pepperoni pizza covered with handfuls of fresh arugula and drizzled with ribbons of chili-spiced hot honey.

Ingredients and Substitutions

This gourmet pepperoni pizza uses a little bit of several ingredients to create layers and layers of flavor.

Homemade Pepperoni Arugula Pizza With Hot Honey Ingredients
  • Pepperoni is typically made from cured pork and beef and seasoned with a spicy chili pepper like paprika. Both regular and porkless pepperoni (made with turkey) are sold in grocery stores in the United States. Turkey pepperoni tastes like regular pepperoni as both meats are cured using similar processes. The only difference is that turkey pepperoni has a lower percentage of fat. Not a fan of pepperoni? Just use slices of your favorite sausage.
  • Fresh peppery arugula adds a wonderful spicy bite that helps cut through the saltiness of the pepperoni. The closest substitute for arugula is watercress which still has a peppery flavor. However if neither are available, finely chopped baby kale, baby spinach or spring greens will also work. The idea is to add a fresh “green” counterbalance to the taste and texture of the spicy, chewy pepperoni.
  • Hot Honey is basically an infusion of thinly sliced dry or fresh chili peppers with honey. The honey helps intensify and tie all the flavors of this pizza together. If you dont have hot honey, just use use regular honey and some crushed red chili flakes to simulate the taste or for a decidedly unique taste, drizzle some Nuoc Cham – Vietnam’s famous dipping sauce.

How to make this pizza

The full instructions are available in the recipe card at the bottom, however, here is a look of what’s involved.

Pizza Method

Pepperoni FAQS

What is pepperoni pizza made of?

A basic pepperoni pizza is made up of a pizza base or crust, pizza sauce, cheese and pepperoni. Pepperoni is an American salami which is typically made of a mixture of cured pork, beef, paprika. Pepperoni is typically served in thin slices and is bright red in color.

Do you need to cook pepperoni before putting it on pizza?

No, slices of pepperoni are put directly onto the pizza.

Where can I buy pepperoni?

Pepperoni is available in most grocery stores in the United States.

Is turkey pepperoni any good?

Turkey pepperoni tastes almost the same as regular pepperoni because it is processed and contains the same spices as regular pepperoni. One great advantage of turkey pepperoni is that it has a lower fat content so there is less oil on the baked pizza.

What if I hate pepperoni? Is there something I can use instead?

I would use slices of your favorite sausage. If that is not available you can use something which is also salty and intensely savory, like anchovies.

A simple, yet effortlessly stunning pepperoni pizza covered with handfuls of fresh arugula and drizzled with ribbons of chili-spiced hot honey.

Other gourmet pizza ideas

I love making homemade pizza because you can explore creative topping combinations and are not limited to a menu. Below is a list of some of our favorite topping combinations:

ANCHOVY, GOAT CHEESE AND FIG PIZZA

Anchovies, goat cheese and figs aren't just toppings for salads - add this delicious combination on top of a scrumptiously crisp, thin crust pizza and you have a homemade gourmet pizza that everyone will be raving about!

SHITAKE MUSHROOM & THYME PIZZA

Shitake Mushroom Pizza

ANCHOVY, FIG AND PECORINO WHITE PIZZA

If you love anchovy pizza, this one is for you. The nutty pecorino crusted pizza crust and sweet ripe figs offers the perfect contrast to salty anchovies.

Finally, if you make this recipe..

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

A simple, yet effortlessly stunning pepperoni pizza covered with handfuls of fresh arugula and drizzled with ribbons of chili-spiced hot honey.
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5 from 13 votes

Hot Honey, Pepperoni & Arugula Pizza

Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Dinner, Lunch, Main
Cuisine: Italian, PIZZA, QUICK AND EASY
Keyword: gournmet pizza, homemade pizza, hot honey pizza, pepperoni arugula pizza, pepperoni pizza
Servings: 8 people
Calories: 237kcal

Equipment

  • Baking Tray

Ingredients

  • 16 oz pizza dough homemade or store bought
  • 1 tbsp olive oil
  • 2 tbsp pizza sauce
  • 1/2 cup romano freshly grated
  • 1 cup mozzarella
  • 1 jalapeno sliced
  • 15-18 slices pepperoni
  • 1/2 cup shredded parmesan
  • 1 cup arugula
  • 1 tsp crushed red chili flakes optional
  • 1 tbsp hot honey

Instructions

  • Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza
    Anchovy, Goat Cheese & Fig Pizza Step 1
  • Preheat oven to 500° F.
    Anchovy, Goat Cheese & Fig Pizza Step 2
  • Pour out the dough. Punch and press into a round shape. Stretch out the dough by rotating on your knuckles and letting gravity do the rest.  Make sure the dough is stretched as evenly as possible. Press out as many of the bubbles as possible with your fingertips and mend holes by pressing the dough. Place the pizza onto a baking sheet (no flour dusting is necessary for the baking sheet.
    Anchovy, Goat Cheese & Fig Pizza Step 3C
  • Add the toppings evenly on the pizza base in the following order: olive oil, pizza sauce, romano, jalapeno, pepperoni and parmesan.
    hot-honey-pizza-pre-bake
  • Put the pizza in the bottom of the oven.  Bake for 6 minutes.
    Hot-Honey-Pizza-Bottom-Rack
  •  Put the pizza in the middle rack of the oven.  Bake for 6 minutes.
    Hot-honey-pizza-middle-rack
  • Immediately garnish with arugula, hot honey and red chili flakes (optional). Serve immediately.

Notes

  • Tips for using store bought pizza dough 
    • Keep the dough in the store bought bag in the deep freezer until ready to use.
    • Defrost overnight in the refrigerator in the bag.
    • For optimal results, let the dough sit out for at least an hour so it is at room temperature before stretching into the pizza base.
  • Assemble the pizza right before baking to avoid a soggy crust.
  • If a hole appears in your dough, push it back in and seal the dough.
  • Brush the entire dough surface with olive oil.
  • There is no need to dust the baking sheet with flour.  However if  like a bit of a crunchy, nutty texture – a little semolina on the bottom of the dough does wonders.
  • To reheat pizza, place the pizza on a hot skillet (I use cast iron), cover and heat on medium heat for a 3 minutes.  The cheese will melt and the crust will become crispy again.  Microwaving pizza results in the crust becoming soft and soggy.

Nutrition

  • Recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.Nutrition - Pepperoni Pizza with Hot Honey

Fig, Pecorino & Anchovy Pizza

by 26 Comments

If you love anchovy pizza, this one is for you. The nutty pecorino crusted pizza crust and sweet ripe figs offers the perfect contrast to the salty, deliciously savory anchovies.

If you love anchovy pizza, this one is for you. The nutty pecorino crusted pizza crust and sweet ripe figs offers the perfect contrast to salty anchovies.

Why this anchovy pizza?

  • The simplicity of this pizza is the perfect canvas to showcase the taste of salty anchovies. The sweet ripe figs, nutty pecorino and bits of toasted garlic infused into the crackly thin crust pizza offer the perfect contrast.
  • Prep is super simple – just use store bought pizza dough if you don’t have any Homemade Thin Crust Pizza Dough in your freezer. You can also mix and match the ingredients based on what you have – some ideas are provided in the next section.
  • Clean up is easy – you just need a baking sheet for this recipe!
If you love anchovy pizza, this one is for you. The nutty pecorino crusted pizza crust and sweet ripe figs offers the perfect contrast to salty anchovies.

Ingredients and substitutions

  • Anchovies add a depth of flavor that is hard to duplicate. While anchovies come in various forms, this recipe is the kind that has been filleted, salt cured and is sold in olive oil. Because anchovies have a very concentrated taste.
  • Pecorino romano is a delicious hard cheese with a sharp flavor. You can substitute pecorino romano for parmesan – just use about a third less, as parmesan tends to be noticeably saltier.
  • In this recipe, figs offer a sweet, fruity contrast to the salty anchovies. Instead of fresh figs, dollops of fig preserves would work as well – very thinly slices of apple or pear or red onion will also do the trick.
  • Instead of aged balsamic glaze you can also use hot honey or maple syrup.
Sun ripened figs

How to make this homemade pizza

The full instructions on how to make the anchovy, fig and pecorino pizza is available in the recipe card at the bottom, however, here is a look of what’s involved.

How to make Anchovy, Fig & Pecorino Pizza with Balsamic Glaze

Anchovy FAQs

What are anchovies?

Anchovies are an intensely flavored fish which are typically fillets, salt cured and preserved in oil. Anchovies have a savory umami flavor which adds an intense depth of flavor. According to WebMD, anchovies have major health benefits. They are a source of vitamins and minerals and are also a source of anti-aging omega-3 fatty acids and skin cancer fighting selenium.

Why do people put anchovies on pizza?

Mostly because of the intense flavor which many love. For pizza, the best are the ones which are salt-cured, filleted and come in a can filled with olive oil. If you find individual anchovy fillets too strong, use less anchovies, or break up the fillets and scatter them on the pizza for a milder flavor.Anchovy & Fig White Pizza Drizzled with Balsamic Reduction

How do you use anchovies on a pizza?

Use anchovies which are salt-cured, filleted and come in a can or jar filled with olive oil. Arrange the anchovies on top of the pizza and bake until golden brown and bubbly. While Bon Appetit recommends putting anchovies on pizza after baking, I like baking my pizza with the anchovies because it melts slightly into the pizza and tastes heavenly. If you find individual anchovy fillets too strong, use less anchovies, or break up the fillets and scatter them on the pizza for a milder flavor.

Do anchovies on pizza have bones?

Even salt cured anchovy fillet used for pizza have bones, but there is no need to remove them. The bones are also tiny and soft due to the salt curing process. When you bake them with the pizza, they melt into the ingredients transforming into a flavorful paste, so most people do not even notice the bones.

Are anchovies the same as sardines?

Actually they are two completely different fish. Sardines have a lighter, less intense flavor and are slightly bigger fish. Anchovies are smaller fish and due to the salt curing process have an intensive umami flavor. Because anchovies are typically salt cured, the flesh is a reddish brown while sardine flesh is white. Anchovies are often used in traditional pizza recipes which unlike sardines, is often used as a topping.

Delicious figs

Other fun topping ideas

I love making homemade pizza because you can explore creative topping combinations and are not limited to a menu. Below is a list of some of our favorite topping combinations:

Anchovy, Goat Cheese & Fig Pizza

Anchovies, goat cheese and figs aren't just toppings for salads - add this delicious combination on top of a scrumptiously crisp, thin crust pizza and you have a homemade gourmet pizza that everyone will be raving about!

Shitake Mushroom & Thyme Pizza

Shitake Mushroom Pizza

Salmon, Burrata, Capers & Red Onion Pizza

Salmon, Burrata, capers and red onion pizza

Finally, if you make this recipe..

I’d love to hear how it went – please leave a comment and rate this recipe. Above all, I love hearing from all of you and will do my best to answer each and every comment!

Anchovy & Fig White Pizza Drizzled with Balsamic Reduction
Print Recipe
5 from 15 votes

Anchovy, Fig & Pecorino Pizza Recipe

A light, crispy, thin crust pizza, coated with pecorino romano.. topped with salty anchovies, sun ripened figs and roasted garlic then finally drizzled with aged fig balsamic reduction. Scrumptious!
Prep Time7 mins
Cook Time10 mins
Total Time17 mins
Course: Dinner, Lunch, Main
Cuisine: Italian, PIZZA, QUICK AND EASY
Keyword: anchovy pizza, anchovy, fig and garlic pizza, fig pizza, garlic pizza, gourmet pizza, homemade pizza, white pizza
Servings: 8 people
Calories: 213kcal

Equipment

  • Baking Tray

Ingredients

  • 1 pizza base homemade or store bought
  • 1 tbsp olive oil
  • 2 tbsp pizza sauce
  • 1/2 cup freshly grated romano
  • 12 anchovy fillets flat
  • 9 figs halved
  • 1 tbsp fig balsamic glaze
  • 4 cloves garlic finely minced
  • 1 tbsp capers

Instructions

  • Rest the dough for at least an hour outside the refrigerator to bring the dough to room temperature before preparing the pizza
  • Preheat oven to 500° F.
  • Pour out the dough. Punch and press into a round shape. Stretch out the dough by rotating on your knuckles and letting gravity do the rest.  Make sure the dough is stretched as evenly as possible. Press out as many of the bubbles as possible with your fingertips and mend holes by pressing the dough. Place the pizza onto a baking sheet (no flour dusting is necessary for the baking sheet.
  • Add the toppings evenly on the pizza base in the following order: olive oil, romano , minced garlic, figs and anchovies.
  • Put the pizza in the bottom of the oven.  Bake for 6 minutes.
  •  Put the pizza in the middle rack of the oven.  Bake for 6 minutes.
  • Garnish with capers. Drizzle with fig balsamic glaze. Serve immediately

Notes

  • Tips for using store bought pizza dough 
  1. Keep the dough in the store bought bag in the deep freezer until ready to use.
  2. Defrost overnight in the refrigerator in the bag.
  3. For optimal results, let the dough sit out for at least an hour so it is at room temperature before stretching into the pizza base.
  • Assemble the pizza right before baking to avoid a soggy crust.
  • If a hole appears in your dough, push it back in and seal the dough.
  • Brush the entire dough surface with olive oil.
  • There is no need to dust the baking sheet with flour.  However if  like a bit of a crunchy, nutty texture – a little semolina on the bottom of the dough does wonders.

Nutrition

  • Recipe yields approximately 8 servings. The nutrition information has been calculated using an online recipe nutrition calculator and is intended for informational purposes only and should be used as a general guideline. If the nutrition information is important to you, you should independently verify it using your preferred tool.