In the context of this article, the first thing you should know about me is that I’m of Chinese descent. The second thing you should know is that I’m incredibly skeptical of any highly rated Chinese restaurants on Yelp, because an alarming number of those positive reviews inevitably mention that “The crab rangoon was so good!” Depending on who you ask, crab rangoon was likely something that originated somewhere in Hawaii or San Francisco in the 50s. NOT China.

(That reminds me, you should go watch The Search for General Tso.)

That’s said, I have to admit I like an occasional rangoon. And I definitely appreciate food that tastes good. Which brings me to today’s recipe. A recipe born of Chinese influence, but created and mastered by an incredibly smart and lovely human who happens to be white.

This is my rendition of Ross’s Chinese Chicken Crack.

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