Sweet Thai-Style Chicken Wings

My take on Sweet Asian Chicken wings. Great make-ahead food for parties or just for family dinners served with some rice and papaya salad.

  • 12-24 chicken wings
  • 1 tbsp minced garlic
  • 1 tbsp lime juice
  • 2 tbsp soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp sweet chili sauce
  • 2 tbsp brown sugar
  • 2 tbsp oyster sauce
1. For the marinade: Mix everything but the chicken together in a large bowl until the brown sugar dissolves.

the marinade sauce with the sweet red chili bits

2. Mix in the chicken and let it marinade for at least 10 minutes, or overnight.

3. METHOD 1: Preheat oven to 350 degrees F. Line a cookie/baking sheet with aluminum foil. This is important because the sauce from the chicken might burn your cookie sheet. Then place the chicken on the baking sheet. Cook for 35-40 minutes, turning every so often, until chicken is fully cooked.

4. METHOD 2: Broil or grill for 20-25 minutes until fully cooked, turning chicken every 5 minutes.

Easy Chocolate Wontons

Dessert wontons are really popular, especially the ones filled with fruit compote or bananas.

But if you're looking for a deep fried chocolate fix, then I present the CHOCOLATE WONTON.

Super easy, with only 3 ingredients. 1 of which you'll most likely already have in your kitchen.
  • Bag of mini snicker bars
  • 1 package Wonton wrappers, keep wrappers covered with a damp paper towel
  • 1 egg + 1 tbsp. water
You'll also need:
  • High-heat oil for frying (i.e., vegetable oil, corn oil)
  • Confectioners’ sugar (icing sugar) for sprinkling

via friedas.com

1. In a small bowl, whisk together the egg and water to make an egg wash.

2. On a clean, dry surface lay 1 wonton wrapper down with a point toward you, like a diamond.

3. Place 1 piece of chocolate near the bottom end of the wrapper.

4. Brush a very thin layer of the egg wash on the edges of the wrapper.

5. Fold the top corner of the wrapper down to create a triangle and gently press to remove all air from the middle. Press the edges to adhere the sides. Make sure the wrapper is sealed completely.

6. Repeat with the remaining wrappers and chocolate pieces.

7. Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying.

8. In a wok or medium pot, pour in 2 inches (5 cm.) of high-heat oil.

9. Heat the oil to 350º F (180º C) and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons.

10.Fry the wontons for 1 ½ minutes, then flip over and fry another minute until both sides are golden brown and crisp.

Restaurant-Style French Toast

Out of all of the breakfast mainstays, the only one I have managed to master is FRENCH TOAST.

Pancakes never cook evenly for me, especially since I have an electric stove. Waffles need waffle irons, which i cannot afford. lol French toast is simple; thick slices of bread dipped in an egg mixture, then seared on a griddle to a perfect golden brown.

I always wondered if French toast actually originated in France. So I did a little wiki research.

Fact: French toast was originally called German Toast, as it isn't necessarily from French origin. The name was changed after WWI because of anti-German sentiment.

I always make this recipe when friends sleepover, or when I'm craving a good breakfast, this includes when I'm not feeling lazy about having to clean up all of the dishes. SO FAR, it has gotten raaave reviews by friends and family.

Now on to the recipe!

  • 4 eggs
  • 2/3 cup whole milk
  • 1/3 cup all-purpose flour
  • 1/3 cup sugar
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. salt
  • 1/8 tsp. cinnamon [i use more]
  • 6 slices of texas toast [you can find them in the bread aisle]
  • butter or cooking spray
1. Whisk together eggs, milk, flour, vanilla, salt, & cinnamon. Make sure there are no clumps.

2. Heat pan/griddle, add 1 tbsp. of butter or spray.

3. Drop bread in batter for 15 seconds per side. Cook slice 1.5-2 minutes per side or until golden brown and egg mixture is cooked through.

4. Repeat, adding more butter to the pan.

5. Dust with powdered sugar and maple syrup! [Fruit compote is great too! See my funnel cake recipe for strawberry compote] :]

click to enlarge

Easy Peanut Butter Cookies

Peanut Butter cookies are in my top three cookie choices. First and second being White Chocolate macadamia Nut and Chocolate chip.

BUT the thing that Peanut Butter cookies have over any other cookies is that they're super simple, they bake fast, and you'll likely have most of the ingredients in your kitchen right now.

sorry for the bad lighting on these, baked them at midnight xD

These are two of my favorite recipes. They are SJ tested and approved.

PBCOOKIE #1 - the High Quality Peanut Butter Cookie
  • 1 1/2 cups butter or margarine
  • 1 1/2 cups creamy or crunchy peanut butter, your choice
  • 1 1/2 cups sugar
  • 1 1/2 cups brown sugar
  • 3 eggs
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 2 1/4 teaspoons baking soda
  • 2 1/2 cups flour
1. Preheat oven to 325 degrees F.

2. Cream peanut butter and butter/margarine using an electric mixer, add sugars and mix well.

3. Add eggs and mix until creamy.

4. Add salt, baking powder, and baking soda.

5. Gradually add in the flour, incorporating all before adding more.

6. Use a spoon to scoop out the cookie dough and roll between palms, creating a ball. Then flatten using palms, not too thin though! Place on cookie sheet and press down the center of the cookie with a fork to create the PB cookie's # mark.

7. Bake at 325°F for 15 minutes. Cool on cookie sheets for about 5 minutes then transfer to cooling racks or newspaper (to soak up some grease).

This recipe makes a lot of dough! You can refridgerate the unused/unbaked dough for later baking in a sturdy ziploc bag! xD

PB COOKIE #2 - The 3-ingredient Peanut Butter Cookie
  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg
1. Preheat oven to 350 degrees F. Line baking sheets with parchment paper.

2. Combine the peanut butter, white sugar and egg. Mix until smooth.

3. Drop spoonfuls of dough onto the prepared baking sheet. Or you can use the method from the recipe above for the traditional Peanut Butter Cookie look.

4. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Care not to overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Home-made Funnel Cakes

The Wisconsin State Fair has some of the most amazing fried foods! Fried cupcakes, fried oreos, fried s'mores, corndogs, elephant ears, fried vegetables, (you get the picture).

view of state fair as seen from ferris wheel

It's the one time of the year when I'll let myself pay 6 bucks each for a small sample of greasy desserts.

MY FAVORITE is the funnel cake. With strawberry sauce and, not just a sprinkle, but an avalanche of powered sugar. Mmhmm.

The Wisconsin State fair is usually around for about a week or so. So during the other 358 days of the year, I have to make my own funnel cakes. This recipe here, is by far the most friendly to me. I don't use a funnel but it's the best tasting and most simple. Enjoy!

Funnel Cakes
  • 3 cups all purpose flour
  • 3 eggs
  • 2 cups milk
  • ¼ cup sugar
  • 2 tsp. baking powder
  • ½ tsp. salt
  • powdered sugar (for topping)
  • vegetable oil (for deep frying - heat to 375°F)
  • Strong Ziploc baggie
1. Beat the eggs, then add the sugar and milk.

2. Sift 2 cups of flour, the salt, and the baking powder and add to the milk, sugar, and egg mixture.

3. Mix while adding more flour until the batter is smooth and not too thick.

4. Pour your batter into one corner of the plastic baggie and push all of the air out. Twist the top of the baggie to seal in the batter and tie it or hold it in place with your hand.

5. Using scissors, snip the corner of the baggie [about ¾ of an inch wide].

6. Gradually dispense the batter into the hot oil [but be careful as the oil may splash] using a swirling motion or criss-crossing back and forth over the batter to make a funnel cake.

7. Let it fry for about a minute (or less depending on how big your funnel cakes are). Check the bottom with a pair of tongs and turn it when the bottom is golden brown.
When both sides are golden brown, remove with tongs and set on paper towels.

8. Top with powdered sugar and fruit (see recipe below)!

I  probably should've went easy on the powdered sugar. 

Strawberry Topping
  • 3 tbsp. sugar
  • 1 tsp. cornstarch
  • 1 tbsp. cold water
  • 1 cup sliced strawberries (each)
  • 12 oz. frozen strawberries (thawed)

1. Combine thawed strawberries and sugar in a blender. Cover and blend on high until smooth.

2. Press through a sieve to remove seeds. Place in small saucepan.

3. Mix cornstarch with cold water. Add to strawberry blend. Bring to a boil, stirring constantly.

4. Boil for one minute until thickened. Remove from heat and refrigerate one hour before serving.

5. Stir in fresh berries and serve over funnel cake.

Banana Nut Bread!

I've never made banana nut bread before so I was surprised with the results. You can't go wrong with this recipe:

  • 1 ¾ cups bread flour
  • 2/3 cup sugar
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 cup mashed ripe bananas [about 3]
  • 1/3 cup margarine or butter [softened]
  • 2 tbsp. milk [i substituted with soy milk]
  • 2 eggs
  • 1 cup chopped walnuts
  • Sprinkle of cinnamon (optional)

1. Pre-heat oven to 350°F.

2. In a small bowl combine all dry ingredients [except for sugar] & stir together.

3. In another medium sized bowl, combine margarine and sugar with a mixer. Cream the margarine and sugar until light and fluffy.

4. Add in mashed bananas and then eggs. Mix well.

5. Add half of dry ingredients into the wet ingredients, mix until flour is just mixed in. Then add the remaining dry mix and ½ cup of nuts.

6. Blend everything together but don’t over stir.

7. Pour batter into greased 8x4 inch loaf pan. Then top batter with remaining walnuts.

8. Bake for 55-60 minutes or until a toothpick comes out clean. Cool 10 minutes on wire rack.

First Post! An Introduction..

Allow me to introduce myself. My name is Vicky Sithy and I am a photographer, writer, baker, and life enthusiast. I own my own photography business called Sithy Photography and have been successfully enjoying this hobby for 5 years now. I've also recently added restaurateur to my resume, opening a Thai & Chinese restaurant in March of 2012 and a second Asian fusion bistro in November 2013. 

I initially decided to create a blog to share baking recipes and photos, combining my love of food and sweets with my love of photography; creating some serious eye-candy, thus, the name Sugar Junkie.

Then, I started traveling. My new found adventurism lead me to try new things. 

Now I write about traveling, beauty, product reviews, questions from readers, tips and how-to's, life lessons learned and everything else in between. I'd love for this blog to inspire others to enjoy the sweet things in life, just as I am trying to everyday. So welcome to my blog and enjoy by following me through my addiction to all the sweet things in life.

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