Here are two fast-food alternatives, for you to try in quarantine


Our lives have drastically changed in 2020. With the mass spread of the coronavirus all of our universities and schools are now online. Meaning that we don’t get to experience the fun part of it all. Instead of hanging out with our friends in between classes and being clueless together. Now we spend our days alone, in our rooms, with the phone or laptop on zoom, microphone off, camera off, motivation off.

We can’t see our friends or even relatives, we are stuck at home with so much work to do and yet no motivation. It sure is a hard time for all of us, but this doesn’t mean that we should just sit around and feel sorry for ourselves. Instead, we should try to make the best out of it! We are given time to work on ourselves and improve, we shouldn’t let those hard times tear us down, but build us up!   

We need to find ways to normalize this situation and find alternatives for the things we once did. I’ve gathered a few fun and delicious recipes for you try at home, to give you that fast-food flavor in a safer and heathier way!   

How about some authentic Halal Cart-Style Chicken and Rice?

Halal Cart-Style Chicken and Rice

The Halal Guys is a halal fast-food casual restaurant franchise that began as halal carts on the southeast and southwest corners and Sixth Avenue in Manhattan, New York City. It is known for its delicious food platters. and after stumbling upon them on Instagram, my best friend and I had to try them. And because we live in Romania where the franchise doesn’t have a location, we decided to re-created it. It was absolutely delicious and I had to share it with you!  You will need:  

so, we season our chicken thighs with salt pepper adobo seasoning a little oregano garlic powder and a little bit of lemon juice and if you would like you could always go with fresh oregano in fresh garlic knots. Heat the oil over medium-high heat until it is lightly smoking. Add the chicken pieces and cook without disturbing until they are lightly browned on the first side. Using tongs, flip the chicken. Melt the butter over medium heat in a large Dutch oven. Add the turmeric and cumin and cook until fragrant but not browned. Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted. Season to taste with salt and pepper. Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.

Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender. To serve, divide the rice, lettuce, tomato, and toasted pita bread evenly among four to six plates. Pile the chicken on top of the rice. Top with the white sauce and hot sauce. Serve immediately, passing extra sauce at the table.For an extra kick you can add the hot sauce too!

Who doesn’t love Crispy Korean Fried Chicken!

Here are two fast-food alternatives, for you to try in quarantine
Korean Fried Chicken

When we hear fried chicken, most of us think of that golden chicken marinated in buttermilk and deep fried. But we are all sleeping on arguably the best fried chicken. The Crispy Korean Fried Chicken. Korean fried chicken has a thin wispy crust in its fried twice for ultra-crispy skin and of course dressed in a beautiful spicy sweet red sauce. Next time you are in the mood for fast-food you have to try this recipe. 

Combine the sauce ingredients into a container and give it a whisk then pour it into a small saucepan set that over medium heat stirring occasionally until the sugar is melted and it comes to a gentle simmer then once that’s going let that simmer reduce for about four to five minutes or until syrupy mix in four cloves of grated garlic then poured into a container and whisk in the rice vinegar. After that place your wings into a bowl season them and cover with plastic wrap.

Place them in the fridge for at least one hour and up to overnight. When you’re ready to fry them tap them a little bit with some paper towels. As they released some oyster from the salt that was added. Cover them with potato starch or cornstarch then fry all of your wings in batches. After that place your hot fried wings into a bold coat them generously with your sauce. Coat thoroughly and place your sauced up lovely wings on a plate cover them with sesame seeds and sliced green onions. Enjoy! 

Here are the recipes measurements

For the chicken and rice you will need:  

  • 1lb (500g) Chicken Thighs ,1/2 lemon juice ,1 tsp Oregano ,1/2 tsp coriander powder ,1/2 tsp adobo seasoning ,1/2 tsp garlic powder ,Salt and pepper to taste ,  
  • 1 cup basmati rice  ,1 tsp turmeric ,1/4 tsp cumin ,1 Tbsp butter ,1/2 Tbsp oil. 
  • And the sauce,1/2 cup yogurt ,1/4 cup mayo ,1/2 tsp adobo ,1/2 lemon juice ,1 Tbsp, white vinegar ,a Bunch of parsley ,Salt and pepper to taste.
  • Hot sauce,Half an onion,One tomato,Pinch of parsley,Salt and pepper,One teaspoon of sugar,One hot pepper.

And for the Korean Fried Chicken you’ll need:

  • Traditional Dredge- 2lbs (900g) chicken wings, separated or drumsticks 2 teaspoons (6g) salt 1 tablespoon (8g) grated ginger Fresh cracked pepper 1 cup (165g) potato starch or corn starch.
  • Sauce- 1/4 cup (85g)gochujang 3 tablespoons (45g) ketchup 2 tablespoons (33g) mirin 2 tablespoons (30g) dark soy sauce 2 tablespoon (42g) honey 1 tablespoon (15g) brown sugar 4 cloves grated garlic 1.5 tablespoons (24g) rice vinegar.

I know cooking is a bit hard, but you should try replacing fast-food these recipes. I hope you do try and end up loving them as much as I do.


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